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.

The espuma sample was prepared by the siphon method using soy milk, 0.7 % (w/w) thickener, and nitrous oxide gas. Shaking time ranged from 13 to 120 seconds, except for measurements of density and foaming power. The following parameters were measured: gas content in the espuma (foaming power and density), microstructural properties (bubble number, bubble diameter, and bubble membrane thickness), rheological properties (dynamic viscoelastic modulus and resistance to isokinetic compression), and maximum pharyngeal bolus transit velocity. Within the shaking time range of 13 to 600 seconds, foaming power increased substantially with shaking time, then decreased slightly. At around 67 seconds of shaking, the ratio of the espuma density to the foam density in the pressure vessel was low, while the foaming power ratio was high. The storage modulus was high at 67 and 93 seconds, and the compression peak area decreased at 120 seconds. The maximum pharyngeal bolus transit velocity was not affected by shaking time. Under the present experimental conditions, the optimal shaking time for the espuma preparation by the siphon method was approximately 67 seconds.

Ice cream was prepared using both a tabletop and a commercial batch freezer, with identical ingredients and formulations, to compare overrun and microstructure during the freezing process. Both machines exhibited similar trends in overrun throughout the manufacturing process. Peak overrun was observed when the ice cream temperature reached approximately -4°C. Although the peak overrun values differed between the machines, a significant positive correlation was observed. Cryo-scanning electron microscopy images showed that air cells and ice particles became finer as freezing progressed in both machines. These findings indicate that tabletop ice cream machines are suitable for fundamental research, as they exhibit freezing behavior similar to that of commercial machines. The results also suggest that the maximum overrun values for commercial machines may be estimable based on data obtained from tabletop machines.