A simple method for producing soft food materials that retain their original shape using locally sourced ingredients from Ishikawa Prefecture

To promote the utilization of locally sourced ingredients from Ishikawa Prefecture in soft foods suitable for the elderly, this study aimed to develop a simple and accessible production method. The method reduces the burden of capital investment and technical training for small- and medium-sized food businesses. A simple process was developed for producing soft food materials that retain their original shape and meet category 2 requirements of the Universal Design Food (UDF) standards, a system used to classify foods that are easy to chew and swallow. The method uses only enzymes and mineral salts, and does not need specialized equipment. Furthermore, by combining enzyme treatment with fermentation using functional lactic acid bacteria isolated from traditionally fermented foods in Ishikawa Prefecture, a method was developed to produce soft pickles that also satisfy UDF standards. A method for manufacturing retort pouch food products that meet UDF standards was also established by applying enzyme and mineral salt addition.