スペックシートの印刷品質属性
使用目的
Tofu, Natto, Miso, Soy Milk, Soy Sauce, Tempeh
ヒルムカラー
black
サイズ
Medium
G/100 シード
16.3
成熟度グループ
3.5
構成
11s/7s Ratio
2.42
タンパク質 13%
39.14
油 13%
16.71
Sucrose db
5.1
Raffinose db
1.0
Stachyose db
4.8
Lysine
6.59%
必須アミノ酸
14.20%
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.
Isoflavone Data
Daidzin
0.567
Glycitin
0.120
Genistin
0.808
Total Isoflavones
1.494
豆腐 & 豆乳
吸水能力
4.44
豆乳の収量
16.05
Brix index
8.2
ミルクカラー L
80.37
ミルクカラー A
-5.13
ミルクカラー B
16.45
豆腐の収量
3.01
豆腐カラー L
88.08
豆腐カラー A
-2.81
豆腐カラー B
19.77
豆腐の固さ
豆腐の弾力性
0.990
豆腐の凝集性
0.904
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
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