For examining the effects of raw soybean preservation on the quality o
f tofu, seven varieties of raw soybeans were preserved at 15 degrees C
followed by analysis of their components, and the quality of tofu pre
pared from them every other month was evaluated. At 10 months preserva
tion, no significant changes in compositions of monosaccharide and oli
gosaccharide of preserved soybeans were found for any varieties. Howev
er, urease activity, antigenicity and germination rate had decreased t
o 83.7%, 15.5% and 90.0%, respectively. Examination of the tofu prepar
ations indicated reduction in tofu volume in proportion to the time of
preservation. It is thus evident that the properties of soybean chang
ed significantly during preservation, urease activity and antigenicity
may be as possible assessment indicators for the quality of tofu prep
ared from preserved soybeans, though additional research should be con
ducted for-confirmation of this point.