This study evaluates the quality properties of soy-paste soybean cultivar for fermented soybean products. The six soybean varieties that include Jinpung, Saedanbaek, Daepung 2, Pyeongwon, Cheonga and Saeolkong were used in the experiment. The range of water uptake ratio, hardness after soaking and hardness after steaming were 117.00~131.33%, 1.65~3.30 kg and 0.05~0.14 kg, respectively. The physicochemical analysis indicated the following: Moisture content, 63.27~68.72%; pH, 6.43~6.60; total acidity, 0.27~0.45%. Color values for L value (lightness), a value (redness), and b value (yellowness) ranged from 39.07~67.92, 7.64~11.79, and 7.48~20.67, respectively. The amylase and protease activities of the Saedanbaek samples were the highest among all cultivars. The amount of viscous substance in the fermented soybean products by cultivars ranged from 5.93 to 8.37%, and Saedanbaek was the highest. The total viable cells counts for soybean fermented products were 9.11~9.42 log CFU/g. The amino-type nitrogen contents of all samples were in the range of 401.07 to 524.47 mg% and Saedanbaek cultivars showed the highest content (524.47 mg%). Based on the results, Saedanbaek will be suitable as a soy-paste soybean cultivar and the quality standards for the fermentation process of the fermented soybean products.

Abstract
 서 론
 재료 및 방법
  1. 실험재료 및 콩 발효물 제조
  2. 품종별 원료콩의 수침시간에 따른 수분흡수율
  3. 품종별 처리 과정에 따른 경도
  4. 품종별 콩 발효물의 이화학적 및 색도
  5. 품종별 콩 발효물의 효소활성, 점질물질, 총균수
  6. 품종별 콩 발효물의 아미노태질소
  7. 통계처리
 결과 및 고찰
  1. 품종별 원료콩의 수침시간에 따른 수분흡수율
  2. 품종별 처리 과정에 따른 경도
  3. 품종별 콩 발효물의 이화학적 및 색도
  4. 품종별 콩 발효물의 효소활성, 점질물질, 총균수
  5. 품종별 콩 발효물의 아미노태질소
  6. 품종별 콩 발효물의 이화학적 및 발효특성 간의 상관관계
 요약 및 결론
 References

• 신동선(농촌진흥청 국립식량과학원 중부작물부) | Dong-Sun Shin (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 박장환(농촌진흥청 국립식량과학원 중부작물부) | Chang Hwan Park (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 최인덕(농촌진흥청 국립식량과학원 중부작물부) | In Duck Choi (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 이석기(농촌진흥청 국립식량과학원 중부작물부) | Seuk Ki Lee (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 박지영(농촌진흥청 국립식량과학원 중부작물부) | Ji Young Park (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 김남걸(농촌진흥청 국립식량과학원 중부작물부) | Nam Geol Kim (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 최혜선(농촌진흥청 국립식량과학원 중부작물부) | Hye Sun Choi (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) Corresponding author