The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Research on Hyperlipidemia Improvement and Diet Fresh Convenience HMR Product Development

고지혈증 개선 및 다이어트를 위한 신선편의형 HMR 제품개발에 대한 연구

  • Lee, Joo-Baek (Dept. of Hotel Restaurant and Culinary Arts, Daegu Health College) ;
  • Ahn, Hong (Dept. of Hotel Restaurant and Culinary Arts, Daegu Health College) ;
  • Kwaon, Soon-Mu (Dept. of Radiological Technology, Daegu Health College) ;
  • Kim, Mi-Ji (Dept. of Companion Animal Health Management, Daegu Health College)
  • 이주백 (대구보건대학교 호텔외식조리학부) ;
  • 안홍 (대구보건대학교 호텔외식조리학부) ;
  • 권순무 (대구보건대학교 방사선과) ;
  • 김미지 (대구보건대학교 반려동물보건관리과)
  • Received : 2022.02.14
  • Accepted : 2022.04.11
  • Published : 2022.04.30
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Abstract

The purpose of this study was to explore the marketability by developing a fresh HMR product for improving hyperlipidemia and dieting for elderly chronic disease patients and young people pursuing healthy beauty. The diet menu increased the ratio of fresh vegetables and mushrooms, and chicken breast and cheese were used as protein sources. By using whole grains, the supply of vitamins and minerals was strengthened while minimizing calories. Regarding the recipe, the diet menu was mainly prepared in the form of salads, risotto, and pasta. In the hyperlipidemia improvement menu, the proportion of fresh vegetables was increased, and as protein sources, pork shank, tofu, seafood, etc. with minimal fat were used. As a carbohydrate source, whole grains were mainly used to minimize calories while strengthening the supply of vitamins and minerals. In the recipe, it was prepared in the form of steamed or bibim-myeon, and it was also produced in a form such as paella. As a result, the developed menu was analyzed as low-calorie and evenly comprised of essential nutrients, which can satisfy palatability and nutrition.

Keywords

Acknowledgement

본 논문은 2021년 대구보건대학교 LINC+사업단의 지원을 받아 수행된 것이며 이에 감사드립니다.

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