Method for manufacturing textured soy protein products

Abstract

To provide a method for producing a structured soybean protein processed product with a reduced plant protein odor.SOLUTION: Disclosed is a method for producing a structured soybean protein processed product. This method includes a step for cleansing structured soybean proteins using fine-bubble-containing water.SELECTED DRAWING: None

Description

Technical Field

[0001] The present disclosure relates to a method for manufacturing an organized soy protein processed product.

Background Art

[0002] Conventionally, processed foods added with soy protein have been developed for the purpose of improving texture and reducing costs. Soy protein can express various textures such as meaty texture, elasticity, and fibrous texture.

[0003] On the other hand, soy protein has an unpleasant smell called "soybean odor." This is generally regarded as an unpleasant odor, and products with a large amount of soy protein added tend not to be favored by consumers. Recently, from the viewpoints of environmental issues and health, fake meat products called soy meat, which are processed soy proteins, have attracted much attention. However, due to this soybean odor, there are problems such as not being favored by consumers and not becoming established.

[0004] So far, in products using soy protein, in order to eliminate the soybean odor, many things such as boiling, washing, and seasoning have been studied, but the effects have been insufficient. Also, in washing, there is a problem that a large amount of wastewater is generated by using a large amount of water, imposing an environmental burden.

[0005] As a method for suppressing the unpleasant smell of soy products, for example, in Patent Document 1, a method for manufacturing soy milk is disclosed, and in this method, water containing microbubbles is used as a raw material.

[0006] On the other hand, a method for manufacturing a soy product with reduced soybean odor is still required.

Prior Art Documents

Patent Documents

[0007] [[ID=*39]]

Patent Document 1

Summary of the Invention

[0008] One of the objectives of this disclosure is to provide a method for producing textured soy protein processed products with reduced plant-based odor. [Means for solving the problem]

[0009] The Disclosers have found that a textured soy protein product with reduced vegetarian odor can be prepared by a method for producing a textured soy protein product, the method comprising the step of washing the textured soy protein using fine bubble water. This disclosure is based on this finding.

[0010] Therefore, according to the manufacturing method of this disclosure, it is possible to produce a textured soy protein processed product with reduced plant odor. [Modes for carrying out the invention]

[0011] According to one embodiment of the present disclosure, a method for producing a textured soy protein product includes a step of washing the textured soy protein with fine bubble water. By washing the textured soy protein with fine bubble water, it is possible to prepare a textured soy protein product with reduced vegetarian odor. Furthermore, by using the textured soy protein product of the present disclosure, it is also possible to prepare a food composition with reduced vegetarian odor. Moreover, by using the method of the present disclosure, it is possible to reduce the vegetarian odor of the textured soy protein. Furthermore, by reducing the vegetarian odor, it is possible to improve the flavor and aroma of the textured soy protein and the food composition containing it.

[0012] In this disclosure, "structured soy protein" means soy protein that has been structured in a porous manner, with granular soy protein and / or fibrous soy protein being preferred examples. Structured soy protein can be purchased commercially, or it can be prepared by known methods. For example, it can be prepared by using soy-derived raw materials as the main component, adding appropriate amounts of auxiliary materials such as water, starches, sugars, and salts as needed, and then kneading, pressurizing, heating, and extruding under atmospheric pressure using an extruder.

[0013] In this disclosure, "textured soy protein processed product" refers to a product obtained by processing textured soy protein, including a process that involves washing it using fine bubble water.

[0014] In this disclosure, "nanobubble" refers to a bubble having a particle size of less than 1 μm, and is defined by the International Organization for Standardization (ISO) under the name "ultrafine bubble" (registered trademark). The nanobubbles in this disclosure are preferably 15 to 800 nm in size.

[0015] The "fine bubble water" of this disclosure contains nanobubbles and may further contain microbubbles, but it is preferable that the amount of microbubbles is small, and it is even more preferable that it contains no microbubbles. Furthermore, in the "fine bubble water" of this disclosure, preferably 90% or more of the number of bubbles contained in the fine bubble water are nanobubbles, more preferably 95% or more of the number of bubbles contained in the fine bubble water are nanobubbles, more preferably 98% or more of the number of bubbles contained in the fine bubble water are nanobubbles, more preferably 99% or more of the number of bubbles contained in the fine bubble water are nanobubbles, more preferably 99.9% or more of the number of bubbles contained in the fine bubble water are nanobubbles, and more preferably 100% of the number of bubbles contained in the fine bubble water are nanobubbles.

[0016] Generally, the odor of soy products is generated during the processing of soy products due to the action of lipoxygenase present in soybeans and external factors (for example, oxidation of lipids other than enzymatic reactions). The odor components include carbonyl compounds such as acetaldehyde, acetone, hexanal, ethyl vinyl ketone, nonanal, and 2-octenal, alcohols such as hexanol, amines, phenols, and fatty acids.

[0017] The washing of textured soy protein using the fine bubble water of this disclosure is not particularly limited as long as it reduces the plant odor, but preferably the carbonyl compounds contained in the textured soy protein processed product are reduced compared to the textured soy protein before washing, for example, carbonyl compounds such as hexanal, nonanal, and 2-octenal contained in the textured soy protein processed product are reduced.

[0018] The method for preparing the fine bubble water of this disclosure is not particularly limited, but for example, water in which fine bubbles are generated in water using a fine bubble generator may be used as fine bubble water, or water obtained immediately without letting water in which fine bubbles are generated in water using a fine bubble generator stand may be used as fine bubble water. The fine bubble water of this disclosure is preferably prepared by letting water in which fine bubbles are generated in water using a fine bubble generator stand (for example, letting it stand until 90% or more of the number of bubbles contained are nanobubbles). The fine bubble water prepared in this way preferably has 90% or more of the number of bubbles contained in it being nanobubbles, more preferably 95% or more of the number of bubbles contained in it being nanobubbles, more preferably 98% or more of the number of bubbles contained in it being nanobubbles, more preferably 99% or more of the number of bubbles contained in it being nanobubbles, more preferably 99.9% or more of the number of bubbles contained in it being nanobubbles, and more preferably 100% of the number of bubbles contained in it being nanobubbles.

[0019] In this disclosure, "fine bubbles" refers to microbubbles smaller than 100 μm, as defined by ISO. Fine bubbles generally correspond to "micro- and nanobubbles." It is believed that by miniaturizing gas, fine bubbles acquire unique properties that differ from those of millimeter-sized or centimeter-sized bubbles. For example, the total surface area of ​​multiple fine bubbles with the same volume as a single centimeter-sized bubble is significantly larger, and it is known that chemical reactions at the gas-liquid interface, physical adsorption, and mass transport are dramatically improved. It is also known that the dissolution efficiency of the contained gas is improved due to the large total surface area gained. Because of these properties, fine bubbles are used in many industries, including the food industry.

[0020] In this disclosure, "fine bubbles" consist of microbubbles and nanobubbles, and "fine bubble water" in this disclosure refers to water that mainly contains microbubbles and nanobubbles. In this disclosure, "microbubbles" refer to bubbles having a particle size of less than 100 μm and 1 μm or larger, as defined by ISO.

[0021] The gas constituting the fine bubbles in this disclosure is preferably a gas containing one or more selected from the group consisting of nitrogen, oxygen, and carbon dioxide, and more preferably a gas containing nitrogen, oxygen, and carbon dioxide. The partial pressure of the gas is not limited but can be the same as that of air. According to one embodiment of this disclosure, the gas constituting the fine bubbles is air.

[0022] The fine bubble generator described in this disclosure is not particularly limited, and known devices can be used.

[0023] The gas flow rate of the fine bubble generator in this disclosure is not particularly limited, but may be, for example, 10 to 1000 mL / min or 50 to 400 mL / min.

[0024] The time for generating fine bubbles in water using the fine bubble generator in the present disclosure is not particularly limited, but for example, it may be 10 to 40 minutes.

[0025] The conditions for standing the water in which fine bubbles are generated in water using a fine bubble generator to obtain the fine bubble water in the present disclosure are not particularly limited, but for example, at normal temperature and pressure, it may be 5 minutes or more, 10 minutes or more.

[0026] The amount of fine bubble water used for washing the structured soy protein in the present disclosure is not particularly limited, but for 100 g of structured soy protein, it is preferably 500 mL to 2 L, more preferably 1.5 to 2 L.

[0027] Processed foods to which the food composition in the present disclosure is applied are not limited, but for example, meat processed foods such as hamburgers and meatballs, fried foods such as minced cutlet, and processed foods wrapped in noodle dough or dough such as meat buns, meat shumai, and meat dumplings can be mentioned, and hamburgers are particularly preferred.

[0028] The food composition in the present disclosure may contain a certain amount of animal meat as its raw material, or may not contain any animal meat at all. Examples of the animal meat include edible meat derived from chicken, pig, and cow, and mixtures thereof. It may also contain auxiliary raw materials such as onions, breadcrumbs, milk, and eggs.

[0029] Moreover, according to one embodiment of the present disclosure, the following (1) to (10) can be provided. (1) A method for producing a processed product of structured soy protein, comprising a step of washing the structured soy protein using fine bubble water. (2) The method according to (1), wherein 90% or more of the fine bubble water contains nanobubbles. (3) The method according to (1) or (2), wherein the structured soy protein is granular soy protein and / or fibrous soy protein. (4) The method according to any one of (1) to (3), wherein the fine bubble water is obtained by generating fine bubbles in water using a fine bubble generator and then letting the water stand until 90% or more of the bubbles contained in it become nanobubbles. (5) The method according to (4), wherein the fine bubbles generated in water using a fine bubble generator contain one or more gases selected from the group consisting of nitrogen, oxygen, and carbon dioxide. (6) The method according to any of (1) to (5), wherein the amount of fine bubble water used to wash the textured soy protein is 500 mL to 2 L per 100 g of textured soy protein. (7) A textured soy protein product manufactured by any of the methods described in (1) to (6). A food composition comprising the processed textured soy protein described in (8)(7). (9)(8) A method for producing the food composition described in (8). (10) A method for reducing the vegetarian odor of textured soy protein, comprising the step of washing the textured soy protein with fine bubble water. [Examples]

[0030] The following provides a detailed explanation of this disclosure, but it is not limited to these examples. Unless otherwise specified, units and measurement methods conform to the provisions of the Japanese Industrial Standards (JIS).

[0031] Evaluation of the physical properties of bubbles contained in fine bubble water Using a high-concentration fine bubble generator (cascade pump type FB-S15AI) manufactured by Sakamoto Giken Co., Ltd., fine bubble water was prepared using the method described below, and the number density and particle size distribution of the bubbles were measured.

[0032] Fine bubble water was prepared by generating fine bubbles in water under the conditions shown in Table 1 and allowing it to stand for 10 minutes. The number and size of microbubbles in this fine bubble water were measured using PartAn SI (Microtrac-Bell), and the number density and particle size distribution values ​​of the microbubbles were obtained. Since the measurement of the number and size of microbubbles was reproducible, the number of measurements was limited to one.

[0033] [Table 1]

[0034] Table 2 shows the number density of microbubbles in fine bubble water, Table 3 shows the particle size distribution of microbubbles in fine bubble water prepared with a gas flow rate of 50 mL / min, Table 4 shows the particle size distribution of microbubbles in fine bubble water prepared with a gas flow rate of 200 mL / min, and Table 5 shows the particle size distribution of microbubbles in fine bubble water prepared with a gas flow rate of 400 mL / min. The number density of microbubbles in fine bubble water was easily affected by the gas flow rate but less affected by the gas inflow time. In addition, the particle size distribution tended to have a relatively narrow peak around 40 μm, regardless of the gas flow rate and gas inflow time.

[0035] [Table 2]

[0036] [Table 3]

[0037] [Table 4]

[0038] [Table 5]

[0039] Next, the number and size of nanobubbles in the fine bubble water prepared by the above method were measured using ZetaView (Particle Metrix), and the nanobubble number density and particle size distribution values ​​were obtained. Three measurements were taken.

[0040] Table 6 shows the number density of nanobubbles in fine bubble water, Table 7 shows the particle size distribution of nanobubbles in fine bubble water prepared with a gas flow rate of 50 mL / min, Table 8 shows the particle size distribution of nanobubbles in fine bubble water prepared with a gas flow rate of 200 mL / min, and Table 9 shows the particle size distribution of nanobubbles in fine bubble water prepared with a gas flow rate of 400 mL / min. It was suggested that the number density of nanobubbles in fine bubble water is easily affected by both the gas flow rate and the gas inflow time. Furthermore, the particle size distribution tended to have a relatively broad peak around 100 nm, regardless of the gas flow rate and gas inflow time.

[0041] [Table 6]

[0042] [Table 7]

[0043] [Table 8]

[0044] [Table 9]

[0045] The results above demonstrate that, under the conditions shown in Table 1, more than 90% of the bubbles in the fine-bubble water obtained by letting water containing fine bubbles stand for 10 minutes were nanobubbles.

[0046] Evaluation of the deodorizing effect of fine bubble water on plant odors. We used common soy protein (Apex 950, New Fujinic BSN (manufactured by Fuji Oil Co., Ltd.)) and evaluated the deodorizing effect of washing with ordinary water and with fine bubble water to remove plant sap odor.

[0047] Example 1 A high-concentration fine bubble generator manufactured by Sakamoto Giken Co., Ltd. was operated for 20 minutes under conditions of a gas pressure of 0.45 MPa and a gas flow rate of 400 mL / min to generate fine bubbles in 18 L of ion-exchanged water (pH 6.3). This water was then allowed to stand for 10 minutes to prepare fine bubble water. 250 g of granular soy protein (New Fujinic BSN (manufactured by Fuji Oil Co., Ltd.)) or fibrous soy protein (Apex 950 (manufactured by Fuji Oil Co., Ltd.)) was added to the prepared fine bubble water (5 L) and stirred at 150 rpm for 5 minutes to wash it. The washed soy protein was dehydrated by centrifugation for 1 minute. The dehydrated soy protein was rapidly frozen at -35°C and then stored frozen at -18°C.

[0048] Example 2 A high-concentration fine bubble generator manufactured by Sakamoto Giken Co., Ltd. was operated for 20 minutes under conditions of a gas pressure of 0.45 MPa and a gas flow rate of 400 mL / min to generate fine bubbles in 18 L of ion-exchanged water (pH 6.3). This water was then allowed to stand for 10 minutes to prepare fine bubble water. During this time, nitrogen was constantly supplied to the gas valve introducing nitrogen from a pure gas cylinder into the fine bubble generator. 250 g of granular soy protein (New Fujinic BSN (manufactured by Fuji Oil Co., Ltd.)) or fibrous soy protein (Apex 950 (manufactured by Fuji Oil Co., Ltd.)) was added to the prepared fine bubble water (5 L) and stirred at 150 rpm for 5 minutes to wash it. The washed soy protein was dehydrated by centrifugal separation for 1 minute. The dehydrated soy protein was rapidly frozen at -35°C and then stored frozen at -18°C.

[0049] Example 3 A high-concentration fine bubble generator manufactured by Sakamoto Giken Co., Ltd. was operated for 20 minutes under conditions of gas pressure of 0.45 MPa and gas flow rate of 400 mL / min to generate fine bubbles in 18 L of ion-exchanged water (pH 6.3). This water was then allowed to stand for 10 minutes to prepare fine bubble water. 250 g of granular soy protein (New Fujinic BSN (manufactured by Fuji Oil Co., Ltd.)) or fibrous soy protein (Apex 950 (manufactured by Fuji Oil Co., Ltd.)) was added to the prepared fine bubble water (1.25 L) and stirred at 150 rpm for 5 minutes to wash it. The washed soy protein was dehydrated by centrifugation for 1 minute. The dehydrated soy protein was rapidly frozen at -35°C and then stored frozen at -18°C.

[0050] Example 4 A high-concentration fine bubble generator manufactured by Sakamoto Giken Co., Ltd. was operated for 20 minutes under conditions of a gas pressure of 0.45 MPa and a gas flow rate of 400 mL / min to generate fine bubbles in 18 L of ion-exchanged water (pH 6.3). This water was then allowed to stand for 10 minutes to prepare fine bubble water. During this time, oxygen was constantly supplied to the gas valve introducing oxygen from a pure gas cylinder into the fine bubble generator. 250 g of granular soy protein (New Fujinic BSN (manufactured by Fuji Oil Co., Ltd.)) or fibrous soy protein (Apex 950 (manufactured by Fuji Oil Co., Ltd.)) was added to the prepared fine bubble water (5 L) and stirred at 150 rpm for 5 minutes to wash it. The washed soy protein was dehydrated by centrifugal separation for 1 minute. The dehydrated soy protein was rapidly frozen at -35°C and then stored frozen at -18°C.

[0051] Example 5 A high-concentration fine bubble generator manufactured by Sakamoto Giken Co., Ltd. was operated for 20 minutes under conditions of a gas pressure of 0.45 MPa and a gas flow rate of 400 mL / min to generate fine bubbles in 18 L of ion-exchanged water (pH 6.3). This water was then allowed to stand for 10 minutes to prepare fine bubble water. During this time, carbon dioxide was constantly supplied to the gas valve introducing carbon dioxide from a pure gas cylinder into the fine bubble generator. 250 g of granular soy protein (New Fujinic BSN (manufactured by Fuji Oil Co., Ltd.)) or fibrous soy protein (Apex 950 (manufactured by Fuji Oil Co., Ltd.)) was added to the prepared fine bubble water (5 L) and stirred at 150 rpm for 5 minutes to wash it. The washed soy protein was dehydrated by centrifugation for 1 minute. The dehydrated soy protein was rapidly frozen at -35°C and then stored frozen at -18°C.

[0052] Example 6 A high-concentration fine bubble generator manufactured by Sakamoto Giken Co., Ltd. was operated for 20 minutes at a gas pressure of 0.45 MPa and a gas flow rate of 400 mL / min to generate fine bubbles in 18 L of ion-exchanged water (pH 6.3). 250 g of granular soy protein (New Fujinic BSN (manufactured by Fuji Oil Co., Ltd.)) or fibrous soy protein (Apex 950 (manufactured by Fuji Oil Co., Ltd.)) was placed in the freshly prepared fine bubble water (5 L) and stirred at 150 rpm for 5 minutes to wash it. The washed soy protein was dehydrated by centrifugation for 1 minute. The dehydrated soy protein was rapidly frozen at -35°C and then stored frozen at -18°C.

[0053] Example 7 250g of granular soy protein (New Fujinic BSN (manufactured by Fuji Oil Co., Ltd.)) or fibrous soy protein (Apex 950 (manufactured by Fuji Oil Co., Ltd.)) was placed in 5L of ion-exchanged water (pH 6.3) and washed by stirring at 150rpm for 5 minutes. This was done using a high-concentration fine bubble generator manufactured by Sakamoto Giken Co., Ltd., operated for 20 minutes at a gas pressure of 0.45MPa and a gas flow rate of 400mL / min. The fine bubble water was then stirred at 150rpm for 5 minutes. During this time, the fine bubble water was constantly circulating with the fine bubble generator. The washed soy protein was dehydrated by centrifugal separation for 1 minute. The dehydrated soy protein was rapidly frozen at -35°C and then stored frozen at -18°C.

[0054] Comparative Example 1 250g of granular soy protein (New Fujinic BSN (manufactured by Fuji Oil Co., Ltd.)) or fibrous soy protein (Apex 950 (manufactured by Fuji Oil Co., Ltd.)) was placed in 5L of deionized water (pH 6.3), stirred at 150rpm for 5 minutes, and washed. The washed soy protein was dehydrated by centrifugation for 1 minute. The dehydrated soy protein was rapidly frozen at -35°C and then stored frozen at -18°C.

[0055] Production of soy hamburgers using soy protein from the examples and comparative examples. To 100g of thawed soy protein (Apex 950 or New Fujinic BSN) from Examples 1-7 and Comparative Example 1, 100g of water was added and allowed to stand for 30 minutes. Next, 40g of powdered soy protein (Fujipro FR### (manufactured by Fuji Oil Co., Ltd.)) was mixed with 240g of water and stirred at high speed for 1 minute in a food processor (MK-K61-W (manufactured by Panasonic)). While continuing to stir in the food processor, 40g of soy oil was gradually added and stirred at high speed for 1 minute to prepare an emulsion curd. 80g of this emulsion curd (powdered soy protein:water:soy oil = 1:6:1) was added to 100g of soy protein and mixed at 150rpm for 1 minute in a Kenmix (Chef PRO KPL9000S (manufactured by Aikousha Seisakusho Co., Ltd.)). Next, 32g of a powder mixture of Corn Starch Y (corn starch (manufactured by Sanwa Starch Industry Co., Ltd.)), Dried Egg White No. 5 (dried egg white (manufactured by Kewpie Egg Co., Ltd.)), and Matsunorin CM (pregelatinized corn starch (manufactured by Matsutani Chemical Industry Co., Ltd.)) in a 1:2:1 ratio was added to 100g of soy protein and mixed at 150rpm for 1 minute using a Kenmix. Next, 8g of a powder mixture of salt and refined sugar in a 1:1 ratio was added to 100g of soy protein and mixed at 150rpm for 1 minute using a Kenmix. Next, 60g of finely chopped onion cut into 5mm cubes was added to 100g of soy protein and mixed at 150rpm for 1 minute using a Kenmix. Next, 20g of LH-28 (finely ground breadcrumbs (manufactured by Kyoei Food Co., Ltd.)) was added to 100g of soy protein and mixed at 150rpm for 1 minute using a Kenmix. Next, the mixed dough was shaped into oval patties of 60g each and 2cm thick, and heated in a convection oven (iConbi Pro (Fujimac Co., Ltd.)) in steam mode for 5 minutes (fan speed setting 3). Finally, after confirming that the temperature reached 70°C, one side was heated in a frying pan over low heat for 30 seconds, then quickly transferred to a freezing plate and frozen at -35°C.

[0056] The prepared hamburgers were heated in a microwave oven, and a sensory evaluation was conducted by a panel of five experts based on the following criteria, focusing on aroma (the scent that passes through the nose when smelled before eating) and flavor (the taste and aroma that passes through the nose when eaten). Similarly, sensory evaluations were also performed on the granular soy protein of Examples 1-7 and Comparative Example 1.

[0057] <Fragrance> The vegetable protein odor of granular soy protein washed with water, or hamburgers prepared using it, was assigned a score of 3.0. A stronger vegetable protein odor was assigned a score of 2.0, a stronger odor a score of 1.0, a less odorous odor a score of 4.0, and a less odorous odor a score of 5.0. Five expert panelists evaluated the products. The evaluation results are shown as the mean and standard deviation of the scores.

[0058] <flavor> The flavor of water-washed granular soy protein or soy hamburgers prepared using it was rated 3.0 points, with a stronger flavor rated 2.0 points, a stronger flavor rated 1.0 points, a less flavorful flavor rated 4.0 points, and a less flavorful flavor rated 5.0 points. Five expert panelists evaluated the products. The evaluation results are shown as the mean and standard deviation of the scores.

[0059] The sensory evaluation results are shown in Tables 10-13 below.

[0060] [Table 10]

[0061] [Table 11]

[0062] [Table 12]

[0063] [Table 13]

[0064] The soy proteins of Examples 1-7 and the soy hamburgers prepared using them were all evaluated to have a plant odor that was equal to or better than that of the soy protein of Comparative Example 1 and the soy hamburgers prepared using them. In particular, the soy proteins of Examples 1-5 and the soy hamburgers prepared using them, which were washed with fine-bubble water obtained by letting water with fine bubbles stand, were evaluated to have a very good plant odor. Therefore, it has been shown that it is possible to prepare soy proteins and soy hamburgers with improved plant odor using the method of this disclosure.

[0065] Aroma analysis by GC-MS The aroma components hexanal, nonanal, and 2-octenal of soy protein in Examples 1-3, 6, 7, and Comparative Example 1 were measured by the following method. Aroma component extraction from each soy protein was performed by dynamic headspace (DHS) method. 3.0 g of the sample was weighed into a vial, and a cyclohexanol solution (2 ppm, 2 ml) was prepared separately as an external standard. The prepared samples were subjected to gas chromatography-mass spectrometry (GC-MS). The measurement conditions are shown in Table 14 below.

[0066] [Table 14]

[0067] Based on the measurements performed under the above conditions, the peak areas of hexanal, nonanal, and 2-octenal were calculated from the resulting chromatograms using the analysis software AMDIS. Each measurement was performed three times. The analysis results are shown in Tables 15 and 16 below.

[0068] [Table 15]

[0069] [Table 16]

[0070] From the above, it was shown that the soy protein of Examples 1-3, 6, and 7 all had lower content of hexanal, nonanal, and 2-octenal compared to the soy protein of Comparative Example 1. In particular, the soy protein of Examples 1-3, which was washed with fine-bubble water obtained by letting water with fine bubbles generated stand, showed significantly lower content of hexanal, nonanal, and 2-octenal.

Claims

1. A method for producing textured soy protein products, A process to obtain fine bubble water by generating fine bubbles in water using a fine bubble generator and letting the water stand for 5 minutes or more, and A method comprising the step of washing textured soy protein using fine bubble water obtained in the above step.

2. The method according to claim 1, wherein 90% or more of the bubbles contained in the fine bubble water are nanobubbles.

3. The method according to claim 1, wherein the structured soy protein is granular soy protein and / or fibrous soy protein.

4. The method according to claim 1, wherein the fine bubble water is obtained by generating fine bubbles in water using a fine bubble generator and then allowing the water to stand until 90% or more of the bubbles contained in it become nanobubbles.

5. The method according to claim 4, wherein the fine bubbles generated in water using a fine bubble generator contain one or more gases selected from the group consisting of nitrogen, oxygen, and carbon dioxide.

6. The method according to claim 1, wherein the amount of fine bubble water used to wash the textured soy protein is 500 mL to 2 L per 100 g of textured soy protein.

7. A textured soy protein product manufactured by the method described in any one of claims 1 to 6.

8. A food composition comprising the processed textured soy protein described in claim 7.

9. A method for producing the food composition according to claim 8, comprising the step of incorporating the textured soy protein processed product according to claim 7 as a raw material into the food composition.

10. A method for reducing the plant protein odor of textured soy protein, A process to obtain fine bubble water by generating fine bubbles in water using a fine bubble generator and letting the water stand for 5 minutes or more, and A method comprising the step of washing textured soy protein using fine bubble water obtained in the above step.

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