EFFECT OF SOYBEAN PRESERVATION ON TOFU QU ALITY

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.