Boiling and squeezing out water from soy chunks (also known as soy protein chunks or textured vegetable protein) serves multiple purposes beyond taste. Here are a few reasons why this step is commonly performed:
Rehydration: Soy chunks are typically dehydrated or partially dehydrated to prolong their shelf life. Boiling them helps rehydrate and soften the chunks, making them more palatable and easier to work with in recipes.
Removal of impurities: The boiling process helps remove any dirt, dust, or impurities that may be present in the soy chunks. This ensures that the final product is clean and safe to consume.
Elimination of anti-nutrients: Soy contains naturally occurring compounds called anti-nutrients, such as phytic acid and trypsin inhibitors, which can interfere with nutrient absorption and digestion. Boiling soy chunks helps reduce the levels of these anti-nutrients, making the protein and other nutrients in soy more bioavailable.
Flavor enhancement: While taste is not the only reason, boiling soy chunks in seasoned water can impart some flavor to the chunks, making them more enjoyable in recipes. The chunks can absorb the flavors of the broth or spices used during the boiling process.
Texture improvement: Boiling and squeezing out water can also alter the texture of soy chunks. It helps remove excess moisture and gives the chunks a firmer, meat-like texture, making them more suitable as a meat substitute in various dishes.
Overall, the process of boiling and squeezing water out of soy chunks serves multiple purposes, including rehydration, removal of impurities, reduction of anti-nutrients, flavor enhancement, and texture improvement. These steps contribute to making the soy chunks more palatable, nutritious, and versatile for use in different recipes.