KR20230090113A - Potato smoothie for the elderly and preparing method thereof - Google Patents

Abstract

The present invention relates to a potato smoothie for the elderly or a method for producing the same, and the potato smoothie according to one embodiment is highly acceptable to the elderly, has a high nutrient balance, and has excellent eating convenience.

Description

Potato smoothie for the elderly and method for preparing the same {Potato smoothie for the elderly and preparing method thereof}

The present invention relates to a potato smoothie for the elderly and a method for preparing the same.

As one of the world's four major food crops (corn, rice, wheat, and potato), potatoes are important as an energy source, as well as high-quality protein, vitamins C and B-complex, and minerals (potassium, calcium, magnesium). As it is abundantly contained and has excellent alkaline food and has very high nutritional value, it is necessary to expand consumer demand, continuously create new demand, and systematically develop functional high value-added materials using various potato genetic resources to revitalize the potato industry.

A large number of functional resource plants are distributed around the Baekdu Daegan in the highlands, and there is a recent trend to develop food and medicine using agricultural and natural resources and grafting biotechnology. Moreover, since highlands such as Gangwon-do are suitable for production of functional potatoes, they can be used to develop general processed foods with high added value.

On the other hand, as modern society accelerates, convenience meals with essential nutrients are eagerly needed not only by young people living alone but also by those who need care due to discomfort. Therefore, it is necessary to develop foods that are easy to consume, such as foods for special medical purposes and health functional foods that can satisfy health and taste.

An object of the present invention is to provide a potato smoothie comprising potato and Medifood standard powder.

Another object of the present invention is to provide a method for preparing a potato smoothie comprising mixing steamed potatoes and Medifood standard powder.

One aspect to achieve the above object is to provide a potato smoothie comprising potato and Medifood standard powder.

Potatoes contain protein, vitamin C, vitamin B6, K, fiber, and complex carbohydrates, but lack tryptophan or methionine, which are essential for regulating the brain and nervous system, among essential amino acids. , the calcium content is relatively insufficient. Therefore, it is necessary to improve the nutritional balance by using materials that can supplement the insufficient nutritional components of potatoes, and the potato smoothie according to one example contains potatoes and Medifood standard powder in an appropriate ratio to achieve excellent nutritional balance. can indicate

The potato smoothie may be for the elderly.

In the present specification, "senior-friendly" refers to a design tailored to the elderly in terms of the preference, nutrient balance, and eating convenience of the elderly, and can be used interchangeably with "senior-friendly" and "senior-tailored". In one example, the elderly-friendly food (or elderly-friendly food, for example, potato smoothie for the elderly) is specially prepared, processed, and cooked so that the elderly with reduced ingestion ability (swallowing, chewing, digestion) can easily consume it. Foods and Meals and/or Foods and/or Meals specially prepared, processed, and prepared to contain nutrients that older adults are likely to be deficient in; Alternatively, it may refer to food manufactured or processed by adjusting the physical properties of food, processing to make it easy to digest, or adjusting nutritional ingredients to help the elderly in eating or digesting food. For example, the potato smoothie for the elderly may satisfy the criteria for KS elderly-friendly food defined by the Ministry of Food and Drug Safety.

In one example, the potato may be a common potato and / or a colored potato, and may include, for example, at least one variety selected from the group consisting of Daeseo, Sumi, Hongyoung, and Jayoung. In one example, the potatoes may be steamed potatoes, for example, steamed potatoes prepared through a steaming process for 10 minutes to 60 minutes, 10 minutes to 30 minutes, or 15 minutes to 25 minutes. In one example, the potato may be a potato with a skin and/or a potato with the skin removed.

The Medifood standard powder may be Medifood standard powder manufactured by Medifood (and/or sold by Korea Medical Food Co., Ltd.) or Medifood standard standard balanced nutritional food. The Medifood standard powder is a commercially available special medical product designed for patients with serious nutritional deficiencies, and may be a composition for fortifying nutrition.

In one example, the Medifood standard powder is maltodextrin, sodium caseinate (milk), canola oil, chicory dietary fiber, powdered sugar, MCT oil (MCT oil), tricalcium phosphate, magnesium chloride, potassium citrate, potassium chloride, soybean lecithin, chloride Choline, potassium dibasic phosphate, L-kirnitine, taurine, ferrous sulfate, zinc sulfate, manganese sulfate, copper sulfate, potassium iodine, vitamin A oil mixture (vitamin A, vitamin E, peanut oil), vitamin B (B1, B2, B6, B12), vitamin C, vitamin D3, mixture (vitamin D3, gum arabic, sucrose, starch, tricalcium phosphate, vitamin E, coconut oil), vitamin E mixture (vitamin E, modified starch, silicon dioxide), Vitamin K1, mixed preparations (vitamin K1, gum arabic, sucrose, tricalcium phosphate), and/or synthetic flavors (nurungji flavor) may be included.

The Medifood standard powder may include basic nutritional information in Table 1 below, vitamin content in Table 2, mineral content in Table 3, and/or supplementary nutrient content in Table 4 per 49g of Medifood standard powder.

ingredient content Nutrient standard value (%) Caloric density (Kcal/ml) 1.0 Caloric composition ratio (%) Protein:fat:carb = 15:27:58 Calories (kcal) 200 - Carbohydrates (g) 32 10 Sugar (g) 1.96 - Dietary fiber (g) 2.6 10 protein (g) 8 13 Fat (g) 6 12 Saturated Fat (g) 2 13 trans fat (g) 0 - Cholesterol (mg) 0 0

ingredient content Nutrient standard value (%) Vitamin A (μgRE) 169 24 Vitamin D (μg) One 20 Vitamin E (mgα-TE) 5 50 Vitamin K (μg) 27.5 50 Vitamin C (mg) 35 35 Folic acid (μg) 50 20 Vitamin B1 (mg) 0.44 44 Vitamin B2 (mg) 0.49 41 Vitamin B6 (mg) 0.49 33 Vitamin B12 (μg) 1.72 172 Pantothenic acid (mg) 1.4 28 Niacin (mgNE) 3.4 26 Biotin (μg) 34 113 Choline (mg) 57 -

ingredient content Nutrient standard value (%) sodium (mg) 160 8 Potassium (mg) 221 6 Chlorine (mg) 221 - Calcium (mg) 142 20 Phosphorus (mg) 142 20 Magnesium (mg) 41.7 19 Iodine (μg) 19.6 26 manganese (mg) 0.49 25 Copper (mg) 0.2 13 iron (mg) 2.45 16 Zinc (mg) 2.4 20

ingredient content Nutrient standard value (%) Carnitine (mg) 24.5 - Taurine (mg) 24.5 -

In one example, the Medifood standard powder contains 39g of carbohydrates, 2.6g of dietary fiber, 1.96g of sugars, 8g of protein, 6g of fat, and/or 2g of saturated fat (based on 49g of Medifood standard powder) per 49g of Medifood standard powder. It may contain.

Potato smoothie according to an embodiment is 9: 1 to 1: 9, 9: 1 to 1: 1, 9: 1 to 3: 1, or 3: 1 to 1 based on weight of the potato and the Medifood standard powder: It may be included in a mixing ratio of 1. When potatoes and Medifood Standard powder are included in the above mixing ratio, the preference of the elderly increases, the convenience of eating (e.g., easy to chew, swallow, and digest) increases, provides high nutritional value, soft texture, and / Alternatively, the nutrient balance may be excellent.

In the potato smoothie according to one embodiment, the weight percent of Medifood standard powder relative to potatoes is 5 to 80%, 5 to 60%, 5 to 50%, 10 to 60%, 10 to 50%, 10 to 30%, 10 to 25%. %, 5 to 30%, or 5 to 25%. When including potato and Medifood standard powder in the above weight% range, the preference of the elderly increases, eating (ingestion) convenience (eg, chewing, easy swallowing, easy digestion), providing high nutritional value, soft texture, and /or the nutrient balance may be excellent.

Potato smoothies according to one embodiment may further include salt, for example, 1 to 10% by weight, 1 to 7.5% by weight, 1 to 75% by weight of salt relative to the total weight of potatoes and Medifood standard powder, 1 to 2.5% by weight, 2.5 to 10% by weight, 2.5 to 7.5% by weight, or 2.5 to 5% by weight. When salt is included in the above weight percent range, the preference of the elderly increases, eating (intake) convenience (eg, chewing, easy swallowing, easy digestion), providing high nutritional value, soft texture, and / or nutrient balance can be excellent

The potato smoothie according to one embodiment may include 1 to 90 parts by weight, 1 to 75 parts by weight, 5 to 75 parts by weight, or 5 to 60 parts by weight of potato and Medifood standard powder, based on weight. When the potato smoothie further includes salt, it may include 0.01 to 10 parts by weight, 0.1 to 10 parts by weight, and 0.1 to 5 parts by weight of potatoes, Medifood standard powder, and salt. When potato, Medifood standard powder and / or salt are included in the above weight ratio, the preference of the elderly increases, the convenience of eating (e.g., easy to chew, swallow, and digest) increases, provides high nutritional value, and provides a soft texture , and/or the nutrient balance may be excellent.

The nutrient balance (NB; nutrient balance, %) of the potato smoothie according to an example is 70% or more, 75% or more, 80% or more, 85% or more, 88% or more, 90% or more, 70% or more to 99% or less, 75% or more to 99% or less, 80% or more to 99% or less, 85% or more to 99% or less, 88% or more to 99% or less, or 88% or more to 95% or less.

The nutrient balance (NB) can be derived by calculating a qualifying index (QI), a disqualifying index (DI), and a nutrient balance of food, analyzing it as a matrix, and then calculating a qualifying nutrient balance score. For example, Equation 1 below can be calculated as

[Equation 1]

Potato smoothie according to an example may have one or more of the following characteristics (1) to (5). The potato smoothie according to one example exhibits one or more of the following characteristics (1) to (5), so that the preference of the elderly increases and the convenience of eating (eating) (eg, chewing, easy swallowing, easy digestion) increases , high nutritional value, soft texture, and/or nutrient balance may be excellent.

(1) a viscosity of 1500 to 3500 mPa·s, 1500 to 3200 mPa·s, 2000 to 3500 mPa·s, or 2000 to 3200 mPa·s;

(2) The International Dysphagia Diet Standardization Initiative (IDDSI) level 1 to 3;

(3) spreadability of 3.5 to 5.5 cm;

(4) a salinity of 0.7 to 0.85%, 0.7 to 0.83%, 0.7 to 0.8%, or 0.73 to 0.85%, 0.73 to 0.83%, or 0.7 to 0.8%; and

(5) KS age-friendly food standards 1 to 3 steps or 1 to 2 steps.

The viscosity, spreadability, salinity, IDDSI level, and KS age-friendly food standards can be measured or calculated by commonly known methods. For example, viscosity can be measured using a viscometer (eg Brookfield DV2THBT JO 8709129), and spreadability can be measured through a line spread test.

Potato smoothies according to an example may include additional ingredients that are commonly used in food compositions to improve smell, taste, and visual appearance. For example, vitamins A, C, D, E, B1, B2, B6, B12, niacin, biotin, folate, panthotenic acid, and the like may be included. In addition, minerals such as zinc (Zn), iron (Fe), calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn), and copper (Cu) may be included. In addition, amino acids such as lysine, tryptophan, cysteine, and valine may be included. In addition, preservatives (potassium sorbate, sodium benzoate, salicylic acid, sodium dihydroacetate, etc.), disinfectants (bleaching powder, high bleaching powder, sodium hypochlorite, etc.), antioxidants (butylhydroxyanisole (BHA), butylhydroxytoluene (BHT) ), etc.), coloring agents (tar color, etc.), coloring agents (sodium nitrite, sodium nitrite, etc.), bleaching agents (sodium sulfite, etc.), seasonings (MSG sodium glutamate, etc.), sweeteners (dulcin, cyclemate, saccharin, sodium, etc.), Food additives such as flavoring (vanillin, lactones, etc.), leavening agent (alum, D-potassium hydrogentartrate, etc.), strengthening agent, emulsifier, thickener (thickener), coating agent, gum base agent, foam inhibitor, solvent, improver, etc. can be added. The additive may be selected according to the type of food and used in an appropriate amount.

Another aspect provides a method for preparing a potato smoothie comprising the steps of:

washing and steaming potatoes;

Mixing the steamed potato and Medifood standard powder and adding water; and

Putting the mixture prepared in the above step into a blender and grinding.

The potato smoothie, potato, and/or Medifood standard powder are as described above. For example, the potato smoothie may be suitable for the Goryeo layer.

A method of manufacturing a potato smoothie according to an example may include washing and steaming potatoes. The washing may be performed once or several times (eg, 2 to 5 times). The potato may be a potato from which the skin has been removed and/or a potato with a skin. Potatoes are not usually limited as long as they are commercially available, and in one example, the potatoes may include at least one variety selected from the group consisting of Daeseo, Sumi, Hongyoung, and Jayoung.

The method for producing a potato smoothie according to an embodiment may include mixing the steamed potato and Medifood standard powder and adding water, and the mixing is 9: 1 to 1: 9, 9: 1 based on weight to 1:1, 9:1 to 3:1, or 3:1 to 1:1, and the steamed potato and Medifood standard powder may be mixed. Mixing ratio, mixing weight ratio, etc. are as described above. In one example, the water may be 1 to 3 times the weight of water based on the weight of the mixed steamed potato and Medifood standard powder.

The method for producing a potato smoothie according to one embodiment may include the step of putting the mixture prepared in the above step into a blender and grinding, for example, grinding at 1 to 1000 rpm for 1 minute to 15 minutes.

The method for preparing a potato smoothie according to an example may further include adjusting viscosity, salinity, and/or pH of the smoothie. Suitable viscosity, salinity, and / or pH as a smoothie for the elderly are as described above.

The potato smoothie according to one example is highly palatable by the elderly, has a high nutrient balance, and has excellent eating convenience.

1 shows a photograph of a potato smoothie according to an example of mixing ratio of MFS to potato.
Figure 2 shows the flowability evaluation results, IDDSI level, and KS age-friendly food level for smoothies that do not contain potatoes (control group, MFS 100%).
3a to 3d show the results of evaluating the flowability and the IDDSI level of potato smoothies according to the MFS mixing ratio compared to potatoes. Specifically, FIG. 3a is Daeseo, FIG. 3b is Sumi, FIG. 3c is Hongyoung, and FIG. Shows the results for potato smoothies prepared with

The present invention will be described in more detail with the following examples, but the scope of rights is not intended to be limited to the following examples.

Example 1. Nutrient-enhanced potato smoothie preparation for each potato variety

Wash the potatoes, cut in half and steam for 20 minutes. As shown in Table 5 below, 125 ml of water and 1.5 g of salt were prepared, and steamed potatoes, Medifood standard powder (MFS), water, and salt were put in a blender by ratio (0 to 100%) and ground. 1 shows photographs of each mixing ratio of the Medifood standard powder for each variety of the prepared potato smoothie.

Mixing ratio of MFS to potato (%) 0 10% 25% 50% 100%
(control group) Weight Ratio (Potato:MFS)
- 9:1 3:1 1:1 - Potatoes (g) 60 54 45 30 0 MFS (g) 0 6 15 30 60 water (ml) 125 125 125 125 125 salt (g) 1.5g 1.5g 1.5g 1.5g 1.5g Total amount (g) 186.5 186.5 186.5 186.5 186.5

Example 2. Characteristic evaluation of potato smoothie

Example 2-1. pH measurement

The pH of each variety of the prepared potato smoothie and the mixing ratio of Medifood standard powder was measured using a pH meter (Orion 3 Star, Thermo Scientific, Singapore), and the results are shown in Table 6 below.

potato varieties Mixing ratio of MFS to potato (%) pH (mean ± deviation) Daeseo 0 6.30±0.01 10 6.42±0.04 25 6.39±0.03 50 6.42±0.03 100 6.39±0.03 Sumi 0 6.30±0.06 10 6.44±0.03 25 6.31±0.16 50 6.50±0.07 100 6.39±0.03 Young Hong 0 6.37±0.04 10 6.50±0.01 25 6.55±0.01 50 6.51±0.12 100 6.39±0.03 Jayoung 0 5.99±0.54 10 5.05±2.05 25 5.95±0.35 50 6.07±0.41 100 6.39±0.03

As shown in Table 6 above, pH can be adjusted according to the mixing ratio of potatoes and MFS.

Example 2-2. salinity measurement

The salinity of the potato smoothie prepared in Example 1 was measured by variety and by mixing ratio of standard powder, and the results are shown in Table 7 below.

potato varieties Mixing ratio of MFS to potato (%) Salinity (mg)
(mean±deviation) Salinity (%)
(mean±deviation) Daeseo 0 261.55±9.85 0.67±0.03 10 296.97±20.42 0.76±0.05 25 283.20±21.08 0.72±0.05 50 305.50±2.91 0.78±0.00 100 329.10±14.46 0.84±0.04 Sumi 0 285.80±26.56 0.72±0.07 10 304.20±1.84 0.77±0.01 25 321.25±18.88 0.82±0.07 50 295.00±3.18 0.75±0.01 100 329.1±14.46 0.84±0.04 Young Hong 0 266.78±19.46 0.68±0.05 10 282.55±24.28 0.72±0.06 25 275.35±3.95 0.70±0.02 50 304.17±15.84 0.77±0.04 100 329.1±14.46 0.84±0.04 Jayoung 0 286.47±21.71 0.72±0.06 10 284.5±24.93 0.72±0.07 25 291.72±4.20 0.74±0.01 50 305.5±26.33 0.78±0.07 100 329.1±14.46 0.84±0.04

As shown in Table 7, the potato smoothie in which the potato and MFS powder were properly mixed had lower salinity than the control group in which the potato was not mixed, and the salinity can be adjusted according to the mixing ratio of the potato and MFS.

Example 2-3. Flowability evaluation

The flowability was measured with a syringe test of the potato smoothie prepared in Example 1 and the control group (100% MFS mixing ratio compared to potato) , and the IDDSI Level and KS age-friendly food standard step were investigated, and the results are shown in Figures 2 and 3a to Fig. 3d.

As shown in FIG. 2, as a result of the flowability evaluation of the control group, it was a thin liquid drink that flows quickly like water, and the IDDSI level was 0 and the KS age-friendly food level was 3. As shown in Figures 3a to 3d, the potato smoothie according to one example corresponded to IDDSI levels 1 to 3 according to the mixing ratio with MFS and the potato variety, and was found to have a viscosity of the second level (gums intake) of the domestic standard standard. .

Example 2-4. Spreadability evaluation

The potato smoothies prepared in Example 1 were measured for each variety, each Medifood standard powder mixing ratio, and each potato variety for spreadability by line spread test, and the results are shown in Table 8 below.

potato varieties Mixing ratio of MFS to potato (%) Spreadability (radius) (cm)
(mean±deviation) IDDSI level Daeseo 0 3.8±0.2 2 10 4.0±0.1 2 25 4.3±0.3 2 50 5.3±0.6 One 100 5.7±1.4 One Sumi 0 4.0±0.1 2 10 4.7±0.2 One 25 4.8±0.2 One 50 5.0±0.3 One 100 5.7±1.4 One Young Hong 0 4.1±0.1 2 10 4.5±0.4 One 25 4.5±0.0 One 50 5.1±0.2 One 100 5.7±1.4 One Jayoung 0 4.0±0.1 2 10 3.7±0.2 2 25 4.4±0.4 One 50 4.9±0.1 One 100 5.7±1.4 One

As shown in Table 8, in the case of the control group, the spreadability was measured at 5.7 cm, and the spreadability decreased in the case of the potato smoothie in which potato and MFS powder were properly mixed, and the salinity can be adjusted according to the mixing ratio of potato and MFS.

Example 2-5. viscosity measurement

The viscosity of each variety of the potato smoothie (10% MFS mixing ratio to potato) and the control group (100% MFS mixing ratio to potato) prepared in Example 1 was measured using a viscometer (Brookfield DV2THBT JO 8709129), and the results are shown in the table below 9.

sample Daeseo Sumi Young Hong Jayoung control group Viscosity (mPa s)
(mean±deviation) 2,300±0 2,100±0 2,600±0 3,200±0 4.9±0 Torque (%)
(mean±deviation) 4.3±0.0 12.8±0.5 16.1±0.1 20.1±0.0 0.6±0.0

As shown in Table 9, the viscosity of the control group was at a very low level, corresponding to the 3rd level of the KS age-friendly food standard, and the viscosity of all potato smoothies was 1500 mPa·s or more.

Example 3. Nutrient balance (NB) evaluation of potato smoothies by potato variety

In this Example, the nutrient balance of the potato smoothie according to one example was evaluated, and the main components (niacin, etc.) affecting vitamins and digestive effects were identified and analyzed according to the potato variety.

Nutrient balance (NB) evaluation was performed for each variety of potato smoothie prepared in Example 1 (fortified with nutrition (10% mixing ratio of MFS compared to potato) and fortified with non-nutrition ((potato smoothie without MFS)), respectively. The results are shown in Table 10 (potato smoothie without MFS) and Table 11 (fortified potato smoothie ((10% MFS mixture ratio to potato))). Nutrient balance (NB) evaluation was performed using the nutrient balance concept (Qualifying index) and DI (Disqualifying index) and nutrient balance of food were calculated and analyzed as a matrix, and then a qualifying nutrient balance score was calculated as shown in Equation 1 below.

[Equation 1]

NB by potato variety
energy and
nutrients (units) Daeseo Smoothie Sumi Smoothie Hongyoung Smoothie Self Young Smoothie QI NB QI NB QI NB QI NB energy kcal 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 protein g 0.75 0.75 1.09 1.00 0.77 0.77 0.76 0.76 fibrin g 3.22 1.00 2.97 1.00 2.10 1.00 2.08 1.00 moisture ml 5.85 1.00 5.61 1.00 4.83 1.00 4.74 1.00 vitamin A μg 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 vitamin D μg 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 vitamin E mg 0.00 0.00 0.19 0.19 0.00 0.00 0.01 0.01 vitamin K μg 0.71 0.71 0.75 0.75 0.58 0.58 0.57 0.57 vitamin C mg 1.27 1.00 1.32 1.00 1.91 1.00 2.84 1.00 Thiamine mg 2.41 1.00 2.37 1.00 3.05 1.00 3.05 1.00 Riboflavin mg 1.21 1.00 0.78 0.78 0.49 0.49 0.49 0.49 Niacin mg 1.73 1.00 1.49 1.00 1.27 1.00 1.26 1.00 Vitamin B6 mg 2.25 1.00 2.98 1.00 1.83 1.00 1.85 1.00 folic acid μg 1.65 1.00 1.23 1.00 1.35 1.00 1.36 1.00 Vitamin B12 μg 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 pantothenic acid mg 1.43 1.00 2.41 1.00 0.00 0.00 0.02 0.02 biotin μg 0.32 0.32 0.32 0.32 0.00 0.00 0.01 0.01 calcium mg 0.19 0.19 0.25 0.25 0.15 0.15 0.16 0.16 person mg 2.18 1.00 2.22 1.00 1.58 1.00 1.57 1.00 salt g 27.00 1.00 25.88 1.00 21.96 1.00 21.70 1.00 Goat g 0.94 0.94 0.30 0.30 0.25 0.25 0.25 0.25 potassium g 2.99 1.00 2.44 1.00 2.50 1.00 3.17 1.00 magnesium mg 1.42 1.00 1.80 1.00 1.27 1.00 1.55 1.00 iron content mg 1.33 1.00 1.28 1.00 1.23 1.00 1.06 1.00 zinc mg 1.06 1.00 1.34 1.00 0.67 0.67 0.70 0.70 copper μg 3.64 1.00 3.48 1.00 1.48 1.00 2.44 1.00 Fluoride mg 0.00 0.00 0.00 0.00 0.00 0.00 5.34 1.00 manganese mg 0.66 0.66 0.70 0.70 0.37 0.37 0.37 0.37 iodine μg 0.00 0.00 0.00 0.00 0.00 0.00 0.03 0.03 selenium μg 0.24 0.24 0.23 0.23 0.10 0.10 0.10 0.10 QI average 2.22 2.19 1.72 1.98 NB % 68.31 67.31 56.48 60.24

NB by potato variety
Energy and Nutrients (units) Daeseo Smoothie Sumi Smoothie Hongyoung Smoothie Self Young Smoothie QI NB QI NB QI NB QI NB energy kcal 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 protein g 1.13 1.00 1.27 1.00 1.11 1.00 1.10 1.00 fibrin g 1.98 1.00 1.89 1.00 1.55 1.00 1.55 1.00 moisture ml 2.95 1.00 2.90 1.00 2.72 1.00 2.69 1.00 vitamin A μg 1.74 1.00 1.70 1.00 1.58 1.00 1.57 1.00 vitamin D μg 0.61 0.61 0.59 0.59 0.55 0.55 0.55 0.55 vitamin E mg 2.08 1.00 2.13 1.00 1.90 1.00 1.89 1.00 vitamin K μg 1.29 1.00 1.29 1.00 1.17 1.00 1.16 1.00 vitamin C mg 1.91 1.00 1.92 1.00 2.16 1.00 2.61 1.00 Thiamine mg 2.53 1.00 2.51 1.00 2.83 1.00 2.83 1.00 Riboflavin mg 2.11 1.00 1.91 1.00 1.69 1.00 1.68 1.00 Niacin mg 1.72 1.00 1.62 1.00 1.50 1.00 1.49 1.00 Vitamin B6 mg 2.43 1.00 2.75 1.00 2.22 1.00 2.22 1.00 folic acid μg 2.08 1.00 1.88 1.00 1.89 1.00 1.89 1.00 Vitamin B12 μg 4.55 1.00 4.46 1.00 4.14 1.00 4.11 1.00 pantothenic acid mg 1.53 1.00 1.96 1.00 0.83 0.83 0.83 0.83 biotin μg 1.05 1.00 1.03 1.00 0.83 0.83 0.83 0.83 calcium mg 0.88 0.88 0.89 0.89 0.80 0.80 0.80 0.80 person mg 1.85 1.00 1.87 1.00 1.59 1.00 1.59 1.00 salt g 12.15 1.00 11.94 1.00 11.04 1.00 10.99 1.00 Goat g 0.10 0.10 0.13 0.13 0.12 0.12 0.12 0.12 potassium g 1.56 1.00 1.35 1.00 1.46 1.00 1.79 1.00 magnesium mg 1.33 1.00 1.50 1.00 1.26 1.00 1.40 1.00 iron content mg 1.60 1.00 1.57 1.00 1.53 1.00 1.44 1.00 zinc mg 1.56 1.00 1.68 1.00 1.33 1.00 1.34 1.00 copper μg 2.25 1.00 2.21 1.00 1.34 1.00 1.80 1.00 Fluoride mg 0.00 0.00 0.00 0.00 0.00 0.00 2.60 1.00 manganese mg 1.07 1.00 1.07 1.00 0.89 0.89 0.88 0.88 iodine μg 1.36 1.00 1.34 1.00 1.24 1.00 1.25 1.00 selenium μg 0.73 0.73 0.72 0.72 0.62 0.62 0.61 0.61 QIaverage 2.01 2.00 1.79 1.92 NB dot 91.79 90.79 88.41 91.79

As shown in Tables 10 and 11, compared to the potato smoothie prepared only with potatoes, the nutrient balance of the potato smoothie according to the embodiment was 92% for Daeseo potato smoothie, 91% for Sumi potato smoothie, 88% for Hongyoung potato smoothie, and Jayoung potato smoothie, respectively. The potato smoothie had a high level of 92%, and the nutrient balance of the potato smoothie using potatoes of the Daeseo and Jaiyeong varieties was particularly high.

Claims (17)

A potato smoothie comprising potato and Medifood Standard Powder. The smoothie according to claim 1, wherein the smoothie is suitable for the elderly. The smoothie according to claim 1, wherein the potato includes at least one variety selected from the group consisting of Daeseo, Sumi, Hongyoung, and Jayoung. The smoothie according to claim 1, wherein the Medifood standard powder contains at least one selected from the group consisting of maltodextrin, sodium caseinate, canola oil, chicory dietary fiber, powdered sugar, and MCT oil. The smoothie according to claim 1, wherein the Medifood standard powder contains 39g of carbohydrates, 2.6g of dietary fiber, 1.96g of sugars, 8g of protein, 6g of fat, and 2g of saturated fat per 49g of Medifood standard powder. The smoothie according to claim 1, wherein the potato and Medifood standard powder are included in a mixing ratio of 9:1 to 1:9 by weight. The smoothie of claim 1 , further comprising salt. The smoothie according to claim 1, wherein the nutrient balance is greater than 85%. The smoothie according to claim 1, having a viscosity of 1500 to 3500 mPa s The smoothie according to claim 1, wherein the IDDSI level is 1 to 3 levels. The smoothie according to claim 1, wherein the spreadability is 3.5 to 5.5 cm. 2. The smoothie according to claim 1, wherein the salinity is between 0.7 and 0.8%. washing and steaming potatoes;
mixing Medifood standard powder with steamed potatoes so that the mixing ratio of the steamed potatoes and Medifood standard powder is 9:1 to 1:9 by weight, and adding water; and
A method for producing a potato smoothie comprising the step of putting the mixture prepared in the above step into a blender. 14. The method of claim 13, wherein the smoothie is senior-friendly. The method of claim 13, wherein the potato comprises at least one variety selected from the group consisting of Daeseo, Sumi, Hongyoung, and Jayoung. The method of claim 13, wherein the Medifood standard powder contains at least one selected from the group consisting of maltodextrin, sodium caseinate, canola oil, chicory dietary fiber, powdered sugar, and MCT oil. The method of claim 13, wherein the Medifood standard powder contains 39g of carbohydrates, 2.6g of dietary fiber, 1.96g of sugars, 8g of protein, 6g of fat, and 2g of saturated fat per 49g of Medifood standard powder.

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