Soy pulp

Soy pulp, also known as Okara or Soybean residue, is a byproduct of the production of soy milk and tofu. It is a versatile ingredient in various types of cuisines, particularly in East Asia.

Production

Soy pulp is produced during the process of making soy milk and tofu. The soybeans are soaked, crushed, and then boiled. The resulting mixture is strained, and the remaining solid material is the soy pulp. This process is similar to the production of other legume byproducts, such as pomace from olive oil production.

Nutritional Value

Soy pulp is rich in dietary fiber, protein, and various minerals. It contains a significant amount of isoflavones, which are beneficial for human health. Despite being a byproduct, its nutritional value is comparable to that of the primary products, soy milk and tofu.

Culinary Uses

In Japanese cuisine, soy pulp is used in a variety of dishes, including Unohana, a type of side dish. It can also be used in baking, as a meat substitute in vegetarian and vegan diets, and as an ingredient in pet food.

Environmental Impact

The production of soy pulp can have a significant environmental impact. It is often discarded as waste, contributing to food waste issues. However, efforts are being made to utilize soy pulp in a more sustainable way, such as using it as a source of biofuel or as a component in biodegradable plastics.

See Also

• Soy milk
• Tofu
• Soybean
• Japanese cuisine