ingredient information
Okara Organic
Okara or soy pulp is a white or yellowish pulp consisting of insoluble parts of the soybean which remain in the filter sack when pureed soybeans are filtered in the production of soy milk. It is part of the traditional cuisines of Japan, Korea, and China, and since the 20th century has also been used in the vegetarian cuisines of Western nations. Okara is low in fat, high in fiber, and also contains protein, calcium, iron, and riboflavin. It contains 76 to 80% moisture, 20 to 24% solids and 3.5 to 4.0% protein. On a dry weight basis okara contains 24% protein, 8 to 15% fats,and 12 to 14.5% crude fiber. It contains 17% of the protein from the original soybeans. While relatively flavourless when eaten on its own, it can be used in stews such as the Korean biji-jjigae (????),photo or in porridges, or as a taste neutral addition to bread and pastry doughs. In Japan it is used in a side dish called unohana (???),photo which consists of okara cooked with soy sauce, mirin, sliced carrots, burdock root and shiitake mushrooms. Occasionally unohana is used as a substitute for the rice in sushi.[1] Okara can also be fermented with the fungus Rhizopus oligosporus to make okara tempeh (called tempe gembus in Indonesian). Okara is also eaten in the Shandong cuisine of eastern China by steaming a wet mixture of okara that has been formed into blocks of zha doufu (???; literally "tofu from (soy) sediment/residue"), also known as xiao doufu or cai doufu,(???/???; literally "little tofu" or "vegetable tofu")[1]. Often the dish is made directly from ground soybeans without first turning it into okara. The texture of this dish vaguely resembles polenta. Vegan okara burgersHowever, as a significant byproduct of soy milk and tofu manufacturing, okara is commonly used as animal feed since its production usually exceeds demands for human consumption. For this reason, it is not uncommon for tofu and soymilk factories to be located close to animal farms in many Asian countries. In Western countries, okara is used almost exclusively for the production of pig and cattle feed, although it does appear as an ingredient for vegetarian burger patties. Okara is also the raw material used to make soy yarn. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.