IDDSI L5IDDSI L6

食品軟化素材

Name: 食品軟化素材 Food Softener
Brand: SeniorDeli
SKU: SD-FOOD-SOFTENER
Availability: InStock
Rating: 4.8 (47 reviews)

Food Softener

外観を保つ・栄養を守る・安全に食べやすく

野菜・肉類など固形食品を、形・色・栄養を維持しながらIDDSIの安全レベルまで軟化させる革新的技術。嚥下障害のある方が本物の食事を楽しめます。

info@seniordeli.com 使用量表を見る

What it is

SeniorDeliの食品軟化素材は、食材本来の外観を保ちながら安全な食形態へと変換します。高齢者が見た目でも食欲をそそられる食事を提供できます。

The three-fold mechanism — freeze-thaw, enzymatic, and organic acid — works synergistically: freezing ruptures cell walls to allow enzyme penetration, natural proteases and cellulases break down structural proteins and fibres, and organic acids accelerate softening while maintaining safe acidity levels. The result is food that passes the IDDSI fork-droppability test at Level 5–6 with no change to the food's external appearance — the chicken wing still looks like a chicken wing.

Who uses it & when

Home caregivers softening daily proteins (chicken, fish, pork) for an elderly parent without buying specialist equipment
Care-home chefs preparing Level 5–6 IDDSI meals where the full shape of the ingredient must be maintained
Stroke rehabilitation centres where occupational therapists use recognisable food shapes to practise bite-and-chew sequences
Community eldercare programmes offering home-delivered softened meals that look like normal food
Families managing Parkinson's disease at home who need reliably softer textures without compromising meal dignity
Nutritionists specifying high-protein softened diets for sarcopenia management in elderly patients
Institutional kitchens serving mixed-need tables where IDDSI 5–6 and regular meals are plated at the same time

主な特長

使用方法

Dissolve the softener

Dissolve Food Softener in water at the recommended ratio and stir until fully dissolved.

Soak the food

Fully immerse the food in the softening solution. Soak for 30 minutes to 1 hour.

Freeze overnight

Place the soaked food (with the solution) in the freezer at -18°C or below for at least 8 hours, or overnight.

Thaw

Take out of the freezer and thaw naturally in the chilled compartment (about 4-6 hours), or use the microwave defrost setting.

Cook normally

After thawing, cook as usual — steam, boil, or stir-fry. The food is now softened to 50% hardness with shape and flavour intact.

使用量表

IDDSIレベル	レベル名	使用量	備考
Standard	Standard Softening	5 g / 100 ml water	For most meats and vegetables
Deep	Deep Softening	8 g / 100 ml water	For tougher ingredients (beef, root vegetables)

* These are recommended dosages. Actual amounts may vary slightly with ingredient type, temperature, and individual needs. Start with the recommended dosage on first use, then fine-tune.

価格・パッケージ

パッケージサイズ

数量割引あり。詳細はお問い合わせください。

小売価格はお客様によって異なります。

info@seniordeli.com通常1営業日以内にご返信

原材料

Natural Protease, Cellulase, Organic Acids (Citric Acid, Malic Acid), Maltodextrin

Ingredient breakdown

Ingredient	INS / E-number	Function
Natural Protease	No E-number (naturally derived enzyme — papain/bromelain blend)	Breaks peptide bonds in meat and fish proteins, reducing hardness while preserving the structural silhouette of the food
Cellulase	No E-number (naturally derived enzyme)	Degrades cellulose in plant cell walls, softening vegetables and fibrous fruits without pureeing them
Citric Acid	INS 330	Organic acid that lowers pH to activate enzymes optimally; also acts as a mild antimicrobial during the soaking stage
Malic Acid	INS 296	Co-acid that moderates total acidity and contributes a clean, mild flavour profile; particularly effective for vegetable softening
Maltodextrin	INS 1400–1405	Carrier — ensures even distribution of active enzymes across the soaking solution

Source: Own R&D formulation using food-grade enzyme preparations; no artificial additives, complies with GB 2760 and IDDSI framework guidance.

Nutrition snapshot

Per 100 g · 5 g (standard dose per 100 ml soaking solution)

Calories280–320 kcal (typical range)

Carbohydrates60–70 g

of which sugars5–10 g

Protein5–10 g

Total fat0.5–1 g

Dietary fibre2–5 g

Sodium100–200 mg

Most of the soaking solution is discarded after soaking; actual ingested amount per serving is far below these per-100 g figures.

包装仕様

サイズ	バーコード	説明
100g bag	6973426190126	Family trial size
500g bag	—	Standard small care-home pack
1000g bag	—	Hospital and large care-home pack

認証・規格

SGS food safety tested

IDDSI framework certified

ISO 22000

HACCP

Fully natural ingredients

保管方法

Store in a cool, dry place (below 25 °C) away from direct sunlight and moisture. Once opened, reseal tightly and use within 3 months. Shelf life: 18 months from date of manufacture (unopened). Enzyme activity may decrease at temperatures above 30 °C — do not store in kitchens directly above heat sources.

Compatible & not compatible

Works well with

✓Chicken, pork, beef, and lamb (bone-in and boneless cuts)
✓White fish and firm-fleshed seafood (salmon, cod, tilapia, prawn)
✓Root vegetables (carrot, daikon, sweet potato, potato, taro)
✓Cruciferous vegetables (broccoli, cauliflower, Chinese cabbage)
✓Legumes (firm tofu, tempeh, edamame)
✓Cooked egg white (for additional protein softening)

Not recommended with

✗Highly processed meats (sausages, luncheon meat, fish balls) — texture is already modified; enzyme treatment produces an unpleasant mushy result
✗Soft fish (tilapia fillet, sole) at deep-softening dose — already low in collagen; 8 g/100 ml may over-soften to paste
✗Raw leafy greens (spinach, water spinach) — enzyme action destroys the leaf structure too rapidly; blanch first
✗Dairy and egg-based soft foods (tofu pudding, soft-boiled egg yolk) — protease denatures the protein network unpredictably

よくある質問

How long does the food need to soak?+

30 minutes to 1 hour for most proteins and vegetables at the standard dose. Tougher cuts (beef shin, pork knuckle) benefit from 2 hours. Do not exceed 2 hours — over-soaking can cause the surface to become mushy.

Does soaking add a sour taste to the food?+

At standard dosing the organic acids are diluted well below the taste threshold. If using the deep-softening dose (8 g/100 ml), a very faint tartness may be detectable on the surface — rinsing the food briefly after soaking eliminates this.

Can I reuse the soaking solution?+

No — the enzyme activity is largely depleted after one use, and the solution contains proteins extracted from the food. Prepare a fresh solution each time.

Does Food Softener affect the colour of the food?+

Colour is well preserved in most cases. Some meats may lighten slightly on the surface (similar to a marinade effect) due to protein denaturation. Vegetables retain their natural colour after cooking.

Does it change the nutritional content?+

Independent testing shows over 90% vitamin retention after the full freeze-soak-cook cycle. Protein content is slightly reduced on the surface but overall nutritional value is preserved.

Is it safe for patients with enzyme intolerance?+

The enzymes (papain from papaya, bromelain from pineapple) are denatured during cooking after softening. Patients with confirmed papaya or pineapple allergy should consult their dietitian before use.

Can I soften frozen food directly without thawing first?+

No — the soaking solution cannot penetrate frozen food. Thaw the food fully before soaking. However, the freeze step in the protocol refers to freezing after soaking, not before.

What IDDSI level does Food Softener achieve?+

Standard dose (5 g/100 ml) targets IDDSI Level 5–6. Deep dose (8 g/100 ml) can achieve Level 5 for tougher ingredients. It does not reduce food to Level 4 or below — use Food Gellant or Cold Gellant for lower-level requirements.