スペックシートの印刷品質属性
使用目的
miso, soy milk, tempeh, tofu, Other:Crush, General Use
種類
non-GM
ヒルムカラー
white, yellow, clear
サイズ
Medium
G/100 シード
18.445
成熟度グループ
2
構成
タンパク質 13%
36.56
油 13%
17.52
Sucrose db
4.115
Raffinose db
0.785
Stachyose db
6.195
Lysine
6.705
必須アミノ酸
14.56
Isoflavone Data
Daidzin
0.98
Glycitin
0.16
Genistin
1.44
Total Isoflavones
2.6
豆腐 & 豆乳
吸水能力
4.71
豆乳の収量
16.45
Brix index
7.5
ミルクカラー L
81.83
ミルクカラー A
-4.38
ミルクカラー B
14.19
豆腐の収量
3.4
豆腐カラー L
89.08
豆腐カラー A
-1.8
豆腐カラー B
17.56
豆腐の固さ
豆腐の弾力性
0.977
豆腐の凝集性
0.513
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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