The present invention provides a process for preparing frozen soft plant food materials, especially suitable for the senior citizen, where even in the circulation process, the inside become uniformly soft without damaging the form and the form is maintained.The process comprises the following steps: (1) freezing a plant food material, and defrosting it, to prepare a defrosted food material； (2) dipping the above-mentioned defrosted food material in a dispersion containing pectinase or cellulase, under a reduced pressure； (3) separating the above-mentioned enzyme treated plant food material from the dispersion； (4) conducting a low temperature treatment at 10 to 10℃ for 8 to 24 hours with respect to the above-mentioned separated enzyme treated plant food material to obtaine a low temperature treated plant food material, (5) heating the above-mentioned low temperature treated plant food material under a temperature and for a period allowing the above-mentioned pectinase and cellulose to be inactive, then, (6) freezing the above-mentioned heat treated plant food material. The defrosting process in above-mentioned process (1) may be conducted at the same time with the next step of enzyme impregnated treatment under a reduced pressure.本發明是提供一種製造冷凍軟質植物性食材的方法，特別適合於高齡者使用之食品，在物流過程中，形態也不會損傷，連內部都變得均勻柔軟，並且維持形態。其製造方法，包含有下述步驟：(1)調製解凍食材步驟：凍結植物性食材之後，解凍，以調製解凍食材；(2)浸漬步驟：使前述解凍食材在減壓下，浸漬在果膠(pectin)分解酵素或纖維素(cellulose)分解酵素的分散液中；(3)分離步驟：使前述酵素處理植物性食材自前述分散液分離；(4)調製低溫處理植物性食材步驟：使已分離之前述酵素處理植物性食材，在0至10℃中進行8至24小時之低溫處理，以調製低溫處理植物性食材；(5)加熱處理步驟：將前述低溫處理植物性食材，以使前述果膠分解酵素或纖維素分解酵素之活性停止之溫度及時間，進行加熱處理；及(6)冷凍之步驟：使前述加熱處理植物性食材冷凍。又，上述步驟(1)中之解凍處理，亦可與其次步驟之減壓下的酵素含浸處理同時進行。
