The effect of heat-shock treatment of soybean on the quality characteristics of soybean sprouts was investigated. Six groups of soybeans were heat-treated in 35, 40, 45$^{circ}C$ for 60 and 120 min respectively and then cultivated by a standard method to measure growth parameters, rot ratio, color, vitamin C content and sensory characteristics. Soybean sprouts of 4$0^{circ}C$/120 min treatment showed the higher weight, while 4$0^{circ}C$/60 min sample showed thicker hypocotyl and longer cotyledon than the control. In both rot ratio and viable cell count, the lowest values were obtained in soybean sprouts of control and also in 4$0^{circ}C$/60 min treated samples, while other heat-treated samples showed higher rot ratio and cell counts than the control. Heat treatment of soybean increased the lightness and decreased the yellowness of cotyledon of sprouts. Vitamin C contents of sprouts were increased by heat treatment. Sensory test showed that the heat treatment reduced benny odor and bitter taste but enhanced the nutty taste. Soybean sprouts of 4$0^{circ}C$/60 min resulted in significantly higher scores in overall appearance and palatability than other samples.