Soya bean
1 Scope
This document specifies the terms and definitions, classification, quality requirements, test methods, inspection rules, and the labeling, packaging, storage and transportation requirements for soya bean.
This document is applicable to the purchase, storage, transportation, processing and sale of commercial soya bean.
2 Normative reference
The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 191 Packaging—Pictorial marking for handling of goods
GB 5009.3 National standard for food safety—Determination of moisture in foods
GB 5009.5 National standard for food safety—Determination of protein in foods
GB 5009.6-2016 National Food Safety Standard—Determination of Fat in Foods
GB/T 5490 Inspection of grain and oils — General rules
GB/T 5491 Inspection of Grain and Oilseeds—Methods for sampling and sample reduction
GB/T 5492 Inspection of grain and oils — Identification of colour, odour and taste of grain and oilseeds
GB/T 5493 Inspection of grain and oils — Determination of type purity and their mixture
GB/T 5494 Inspection of grain and oils — Determination of foreign matter and unsound kernels of grain and oilseeds
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
sound kernel
soya bean with natural colour and intact kernel
3.2
immature kernel
soya bean significantly different from normal kernels with 50% or more hollow and the shrunken part of the grain surface or 50% or more green part of cotyledons (except green kernel soya bean) of the cotyledons
3.3
broken kernel
splits
soya bean with broken cotyledon more than one-quarter of the whole bean
3.4
damaged kernel
soya bean damaged by insect, bacteria, moldy, sprouted, frost, heat, or otherwise unsound.
3.4.1
insect-bored kernel
weeviled kernel
soya bean corroded by worm to damaged cotyledons
3.4.2
diseased kernel
mottled kernel
soya bean with stained and mottled on the surface to damaged cotyledons
3.4.3
mouldy kernel
soya bean with mould
3.4.4
sprouted kernel
soya bean that bud or young root breaks through seed coats, or with unrecovered kernel in swelling by absorbing moisture
3.4.5
frost-damaged kernel
soya bean with frozen damaged, transparent or stiff dark green cotyledon
3.4.6
heat-damaged kernel
soya bean with significant discoloration and damage of cotyledon caused by heat
3.5
Impurities
useless material
non-soy substance that remains in the sample after the sieve layer is specified and sifted
Note 1 to entry: It inncludes screenings, inorganic impurities and organic impurities.
3.5.1
Screenings
fines
substance passing through a round-hole sieve with diameter 3.0 mm
3.5.2
inorganic impurities
impurities such as soil, sand, stone, brick and/or tile pieces and other inorganic substances
3.5.3
organic impurities
impurities such as valueless soya bean, other crop kernels and other organic substances
3.6
percent of sound kernel
the mass fraction of sound kernels (3.1) in total samples
3.7
percent of damaged kernel
the mass fraction of damaged kernels in total samples
3.8
percent of heat-damaged kernel
the mass fraction of heat-damaged kernels in total samples
3.9
high-oil soya bean
soya bean with no less than 20.0% of fat content (on a dry basis)
3.10
high-protein soya bean
soya bean with no less than 40.0% of protein content (on a dry basis)
4 Classification
Soya bean is classified by the colour of the seed coat as follows:
a) yellow soya bean, containing no less than 95% of kernels with yellow or light-yellow seed coat and yellow brown, light brown or dark brown hilum.
b) green soya bean, containing no less than 95% of kernels with green seed coat. It can be classified into two types based on the colour of the cotyledon: soya bean with green seed coat and green cotyledon, soya bean with green seed coat and yellow cotyledon.
