Soybean chunks (also known as soya chunks, meal maker, or textured vegetable protein) are made by processing the pulp left over from soybean processing.
Here's a breakdown of the process:
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Soybean Soaking: Soybeans are first soaked in water.
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Grinding and Milk Extraction: The soaked soybeans are then ground, and the milk is extracted. This soybean milk is used for other purposes like soy milk production.
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Pulp Formation: The remaining pulp (also called okara) is what's used to make soybean chunks.
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Chunk Formation or Granulation: The pulp is formed into chunks or granules.
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Dehydration: Finally, these chunks or granules are dehydrated to reduce moisture content and give them a longer shelf life. This is what creates the dry, sponge-like texture of the final product.
