[SB2] シンポジウムB2：「地域食品研究のエクセレンス」
（全国食品関係試験研究場所長会･農研機構食品研究部門･産官学連携委員会共催）

[SB2-06] Development of an Easy Production Method for Soft Food Materials that maintained their external shape using ingredients produced in Ishikawa Prefecture

*Harumi Take¹ (1. Industrial Research Institute of Ishikawa, Chemistry/Food Department)

Keywords:foods for elderly, enzymatic treatment, lactic acid fermentation, soft pickles, Universal Design Foods