This investigation was undertaken for the purpose of studying me quality, acceptibility and storage of soybean rice cake containing various levels of soybean. Soybean rice cake was stored at 30$^{circ}C$, room temperature (18~20$^{circ}C$) and 5~6$^{circ}C$. Sensory evaluation was done by panels of 7 judges. Objective measurements were made by utilizing me Instron and Hunter Colormeter. The results were as following; 1. By sensory evaluation, 30% soybean of soybean rice cake was better than others during storage periods. 2. By Instron measurement of soybean rice cake, Hardness was tend to increase as addition level of soybean decreased and as storage periods increased. Hardness had significant relationship with consistency, moistness and texture during storage at 5~6$^{circ}C$. 3. By color value of soybean rice cake, b value was tend to increase as me addition level of soybean increased and decrease as storage periods increased. The Hunter of L,a,b showed mat color of sensory evluation had significant relationship with only b value.