バラエティ
バラエティ

BG37a (2023)

Current Sample Year 2021 2022 2023
シードプロバイダーを探すスペックシートの印刷

品質属性

使用目的
Tofu, Miso, Soy Milk, Soy Sauce
ヒルムカラー
black
サイズ
Medium
G/100 シード
17.4
成熟度グループ
3.7

構成

11s/7s Ratio
2.411
タンパク質 13%
40.53
油 13%
15.97
Sucrose db
5.1
Raffinose db
1.1
Stachyose db
5.1
Lysine
6.59%
必須アミノ酸
14.13%

11s/7s (Glycinin & β-conglycinin) data was determined using gel electrophoresis. Protein was extracted from soybean samples and the concentration standardized. Protein was separated on gradient SDS-PAGE gels, then stained, and protein subunits analyzed using imaging software to create the level of proteins and subsequent ratio of 11s and 7s storage proteins.

豆腐 & 豆乳

吸水能力
4.59
豆乳の収量
17.32
Brix index
8.1
ミルクカラー L
81.69
ミルクカラー A
3.98
ミルクカラー B
13.08
豆腐の収量
豆腐カラー L
豆腐カラー A
豆腐カラー B
豆腐の固さ
5896.63
豆腐の弾力性
0.96
豆腐の凝集性
0.67

Water uptaking (kg/kg soybean d.b.): soaked soybean/soybean seeds (d.b.)
Soy milk yield (kg/kg soybean d.b.): soymilk output/soybean seeds (d.b.)
Tofu yield (kg/kg soybean d.b.): Tofu output/(soymilk input/soymilk yield)
Firmness (g/force): The force need to added on tofu on certain deformation
Cohesiveness: How well the tofu withstands a second deformation relative to its resistance under the first deformation
Springiness (mm): How well a tofu physically springs back after it has been deformed during the first compression and has been allowed to wait for the target wait time between strokes

To learn more about how these tofu/soymilk samples were analyzed, click here




BG37a サンプル (2023)

バラエティ
サンプル BG37a

202398001010MN

品質属性

使用目的
Tofu, Miso, Soy Milk, Soy Sauce
タイプ
non-GM
ヒルムカラー
black


サイズ
Medium
G/100 シード
17.4
タンパク質 13%
40.53
油 13%
15.97

構成

11s/7s Ratio
2.411
タンパク質 13%
40.53
油 13%
15.97
Sucrose db
5.1
Raffinose db
1.1
Stachyose db
5.1
Lysine
6.59%
必須アミノ酸
14.13%