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KMID : 0665220220350020159
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Korean Journal of Food and Nutrition
2022 Volume.35 No. 2 p.159 ~ p.166
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Research on Hyperlipidemia Improvement and Diet Fresh Convenience HMR Product Development
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Lee Joo-Baek
Ahn Hong
Kwon Soon-Mu
Kim Mi-Ji
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Abstract
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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.
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KEYWORD
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hyperlipidemia, diet, fresh convenience HMR product
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