Root vegetable active ingredient loss minimization active ingredient preservation and sterilization method

Abstract

The present disclosure relates to a method for preserving and sterilizing active ingredients of root vegetables to minimize the loss of active ingredients, comprising the step of sterilizing to preserve the active ingredients of root vegetables and enhancing the stability of functional ingredients based on a technology for sterilizing while preserving active ingredients.

Description

Technology Field

[0001] The present disclosure relates to a method for preserving and sterilizing active ingredients to minimize the loss of active ingredients in root vegetables, and more specifically, to a method for preserving and sterilizing active ingredients to minimize the loss of active ingredients in root vegetables, wherein the active ingredients in the root vegetables are preserved and the stability of the functional ingredients is enhanced based on a technology for sterilizing while preserving the active ingredients. Background Technology

[0002] With the recent rapid growth of the health functional food and bio-healthcare industries, the importance of processing technologies capable of preserving the active ingredients of raw materials and ensuring stable storage is being highlighted. In particular, natural raw materials such as root vegetables contain various functional components, but there is a high risk of loss of these components during processing and storage; therefore, active research is being conducted to address this issue.

[0003] One of the most widely used sterilization methods currently is high-temperature sterilization. While this method is advantageous for extending shelf life by effectively removing microorganisms and pathogens, it causes problems such as the denaturation or loss of functional components during the high-temperature processing. For example, major functional components such as vitamins, polyphenols, and flavonoids can be easily destroyed by heat, which poses a significant limitation in their use as ingredients for functional foods.

[0004] To address these issues, low-temperature sterilization and vacuum drying technologies are being researched. Low-temperature sterilization can reduce the loss of functional components compared to high-temperature sterilization, and drying in a vacuum effectively removes moisture from raw materials, helping to inhibit microbial growth. However, these methods have a relatively low sterilization effect, posing a risk of microbial re-contamination during long-term storage, and in the case of some raw materials, rehydration properties may deteriorate after drying.

[0005] In addition, supercritical extraction technology is attracting attention as a useful technique for effectively extracting specific functional components. By using solvents such as supercritical carbon dioxide (CO2), functional components can be selectively extracted, which can contribute to improving the quality of raw materials. However, this technology has limitations in being applied to sterilizing while preserving the entire raw material, and its disadvantages include the fact that it is difficult to apply to mass production due to the need for expensive equipment and high operating costs.

[0006] Consequently, existing sterilization and preservation technologies each have their own advantages and limitations, and finding the optimal method to enable long-term storage while preserving the functional components of raw materials to the maximum extent remains an important task. Various studies are being conducted to address this problem, and new sterilization methods capable of extending the preservation period while maintaining the stability of functional components are continuously being developed through comparative analysis of high-temperature sterilization, low-temperature vacuum drying, and supercritical extraction technologies. The problem to be solved

[0007] In the case of conventional root vegetable sterilization methods, there is a problem in that functional components are denatured or lost during the high-temperature processing, leading to a deterioration in the quality of the raw materials.

[0008] Accordingly, the problem that the present disclosure aims to solve is to provide a method for preserving and sterilizing active ingredients for root vegetables to minimize the loss of active ingredients, which can minimize the loss and denaturation of functional ingredients during the process of sterilizing while preserving the active ingredients of root vegetables.

[0009] Accordingly, another problem that the present disclosure aims to solve is to provide a method for preserving active ingredients and sterilizing root vegetables to minimize the loss of active ingredients, thereby preventing the problem of such functional ingredients being lost during high-temperature sterilization.

[0010] Accordingly, another problem that the present disclosure aims to solve is to provide a method for preserving active ingredients and sterilizing root vegetables to minimize the loss of active ingredients, which can maximize the preservation of functional ingredients and sterilization effects of root vegetables by comparing and analyzing these sterilization methods.

[0011] Accordingly, another problem that the present disclosure aims to solve is to provide a method for preserving active ingredients and sterilizing root vegetables to minimize the loss of active ingredients, which optimizes the sterilization process to maintain the stability of the raw material even during long-term storage and minimizes the deterioration of functional ingredients.

[0012] Accordingly, another problem that the present disclosure aims to solve is to provide a method for preserving active ingredients and sterilizing root vegetables to minimize the loss of active ingredients, wherein the sterilization and processing processes can be organically linked so that functional ingredients can be maintained during the process of processing sterilized root vegetable raw materials into raw materials for functional foods and bio-healthcare products.

[0013] The problems that this disclosure aims to solve are not limited to those mentioned above, and other unmentioned problems will be clearly understood by a person skilled in the art from the description below. means of solving the problem

[0014] A method for preserving active ingredients and sterilizing root vegetables to minimize the loss of active ingredients according to one embodiment of the present disclosure for solving the above-mentioned problem is disclosed.

[0015] In one embodiment, a method for sterilizing while preserving the active ingredients of raw materials may include a step of sterilizing to preserve the active ingredients of root vegetables and enhance the stability of functional ingredients based on a technology for sterilizing while preserving the active ingredients.

[0016] In various embodiments, the sterilization step may include a step of sterilizing root vegetables to minimize the loss of betaine, nitrates, polyphenols, and flavonoids that may be lost when sterilizing at high temperature.

[0017] In various embodiments, the sterilization step may include a step of sterilizing the raw material while minimizing the loss or denaturation of functional components of the root vegetable.

[0018] In various embodiments, the sterilization step may include a step of sterilizing root vegetables based on the optimal technology developed by comparing and analyzing supercritical extraction, high-pressure sterilization, and low-temperature vacuum drying methods.

[0019] In various embodiments, the sterilization step may include optimizing the sterilization process to improve stability so that long-term storage is possible, and processing the product into a functional food ingredient.

[0020] Other specific details of the present disclosure are included in the detailed description and drawings. Effects of the invention

[0021] According to the present disclosure, the loss and denaturation of functional components can be minimized through a sterilization process that preserves the active ingredients of root vegetables. By solving the problem of loss of functional components such as betaine, nitrates, polyphenols, and flavonoids that occurs in conventional high-temperature sterilization methods, higher nutritional value can be maintained.

[0022] In addition, the present disclosure can simultaneously maximize the sterilization effect and the preservation of functional ingredients by deriving an optimal sterilization process through comparative analysis of supercritical extraction, high-pressure sterilization, and low-temperature vacuum drying methods. Through this, the stability of the raw material can be maintained even during long-term storage, and quality degradation can be minimized by preventing the deterioration of functional ingredients.

[0023] Furthermore, the present disclosure organically links sterilization and processing processes so that sterilized root vegetable raw materials can be utilized as raw materials for functional foods and bio-healthcare products, thereby increasing industrial utility. Consequently, the present invention can contribute to improving raw material processing efficiency and product quality in the functional food and bio-healthcare industries by providing a technology that simultaneously satisfies the preservation of functional components and sterilization effects.

[0024] The effects of the present disclosure are not limited to those mentioned above, and other unmentioned effects will be clearly understood by a person skilled in the art from the description below. Brief explanation of the drawing

[0025] Various aspects are now described with reference to the drawings, wherein similar reference numbers are used to collectively refer to similar components. In the following embodiments, for illustrative purposes, a number of specific details are presented to provide a comprehensive understanding of one or more aspects. However, it will be apparent that such aspect(s) may be practiced without these specific details. FIG. 1 is a flowchart exemplarily illustrating a method for preserving active ingredients and sterilizing root vegetables to minimize the loss of active ingredients according to the present disclosure. FIG. 2 is a flowchart illustrating an exemplary supercritical extraction method in various embodiments of the present disclosure. FIG. 3 is a flowchart illustrating an exemplary preservation treatment method in various embodiments of the present disclosure. Specific details for implementing the invention

[0026] Various embodiments and / or aspects are now disclosed with reference to the drawings. For illustrative purposes, numerous specific details are disclosed in the following description to aid in a general understanding of one or more aspects. However, it will be apparent to those skilled in the art that these aspects may be practiced without such specific details. The following description and the accompanying drawings describe specific exemplary aspects of one or more aspects in detail. However, these aspects are exemplary, and some of the various methods in the principles of the various aspects may be used, and the descriptions are intended to include all such aspects and their equivalents. Specifically, terms such as “exemplary,” “example,” “aspect,” and “example” as used herein may not be interpreted as implying that any described aspect or design is superior or advantageous over other aspects or designs.

[0027] Hereinafter, identical or similar components are assigned the same reference numeral regardless of drawing symbols, and redundant descriptions thereof are omitted. Furthermore, in describing the embodiments disclosed in this specification, detailed descriptions of related prior art are omitted if it is determined that such detailed descriptions may obscure the essence of the embodiments disclosed in this specification. Additionally, the attached drawings are intended only to facilitate understanding of the embodiments disclosed in this specification, and the technical concept disclosed in this specification is not limited by the attached drawings.

[0028] Although terms such as first, second, etc. are used to describe various elements or components, it goes without saying that these elements or components are not limited by these terms. These terms are used merely to distinguish one element or component from another. Therefore, it goes without saying that the first element or component mentioned below may be the second element or component within the technical scope of the present disclosure.

[0029] Unless otherwise defined, all terms used in this specification (including technical and scientific terms) may be used in a meaning commonly understood by those skilled in the art to which this disclosure pertains. Additionally, terms defined in commonly used dictionaries are not to be interpreted ideally or excessively unless explicitly and specifically defined otherwise.

[0030] Furthermore, the term "or" is intended to mean an implicit "or" rather than an exclusive "or." That is, unless otherwise specified or evident from the context, "X uses A or B" is intended to mean one of the natural implicit substitutions. In other words, if X uses A; if X uses B; or if X uses both A and B, "X uses A or B" may apply to any of these cases. Additionally, the term "and / or" as used herein should be understood to refer to and include all possible combinations of one or more of the enumerated related items.

[0031] Additionally, the terms “comprising” and / or “comprising” should be understood to mean that such features and / or components are present, but not to exclude the presence or addition of one or more other features, components, and / or groups thereof. Furthermore, unless otherwise specified or clearly evident from the context to indicate a singular form, the singular in this specification and claims should generally be interpreted to mean “one or more.”

[0032] When it is stated that one component is “connected” or “connected” to another component, it should be understood that it may be directly connected or connected to that other component, or that there may be other components in between. On the other hand, when it is stated that one component is “directly connected” or “directly connected” to another component, it should be understood that there are no other components in between.

[0033] The suffixes “module” and “part” for components used in the following description are assigned or used interchangeably solely for the ease of drafting the specification and do not inherently possess distinct meanings or roles.

[0034] When elements or layers are referred to as being "on" or "on" another element or layer, it includes not only being directly on top of the other element or layer but also cases where another layer or element is interposed in between. On the other hand, when a component is referred to as being "directly on" or "immediately above," it indicates that no other element or layer is interposed in between.

[0035] Spatially relative terms such as "below," "beneath," "lower," "above," and "upper" may be used to easily describe the relationship between one component or other components as illustrated in the drawings. Spatially relative terms should be understood as encompassing different orientations of the element during use or operation, in addition to the directions illustrated in the drawings.

[0036] For example, if a component depicted in a drawing is inverted, a component described as being "below" or "beneath" another component may be placed "above" the other component. Therefore, the exemplary term "below" may encompass both the downward and upward directions. Components may also be oriented in other directions, and accordingly, spatially relative terms may be interpreted according to the orientation.

[0037] The purpose and effects of the present disclosure, and the technical configurations for achieving them, will become clear by referring to the embodiments described in detail below in conjunction with the accompanying drawings. In describing the present disclosure, if it is determined that a detailed description of known functions or configurations might unnecessarily obscure the essence of the present disclosure, such detailed description will be omitted. Furthermore, the terms described below are defined considering their functions in the present disclosure, and these may vary depending on the intentions or practices of the user or operator.

[0038] However, the present disclosure is not limited to the embodiments disclosed below but may be implemented in various different forms. These embodiments are provided merely to make the present disclosure complete and to fully inform those skilled in the art of the scope of the disclosure, and the present disclosure is defined only by the scope of the claims. Therefore, such definition should be based on the content throughout this specification. Hereinafter, a method for preserving active ingredients and sterilizing root vegetables to minimize the loss of active ingredients will be described with reference to FIGS. 1 to 3.

[0040] FIG. 1 is a flowchart exemplarily illustrating a method for preserving active ingredients and sterilizing root vegetables to minimize the loss of active ingredients according to the present disclosure. FIG. 2 is a flowchart exemplarily illustrating a supercritical extraction method in various embodiments of the present disclosure. FIG. 3 is a flowchart exemplarily illustrating a preservation treatment method in various embodiments of the present disclosure.

[0041] FIG. 1 is a flowchart illustrating, in various embodiments of the present disclosure, an exemplary method for preserving active ingredients and sterilizing root vegetables to minimize the loss of active ingredients.

[0042] Referring to FIG. 1, a method for preserving and sterilizing active ingredients to minimize the loss of active ingredients in root vegetables according to one embodiment of the present disclosure may include a washing and pretreatment step (S100), a supercritical extraction step (S110), a sterilization treatment step (S120), and a preservation treatment step (S130).

[0043] Here, the method for preserving active ingredients and sterilizing to minimize the loss of active ingredients in root vegetables illustrated in FIG. 1 is according to one embodiment, and the configuration steps are not limited to the embodiment illustrated in FIG. 1 and may be added, changed, or deleted as needed.

[0044] In one embodiment, the washing and pretreatment step (S100) can perform washing and pretreatment processes to remove surface contaminants from root vegetables and to ensure that subsequent processes can proceed smoothly.

[0045] In various embodiments, the washing and pretreatment step is the first process performed for preserving and sterilizing root vegetables. Since root vegetables are highly likely to be contaminated with soil, dust, and various contaminants, impurities can be removed by combining physical washing and chemical washing. For example, physical washing can be performed using a brush or water spray, while chemical washing can be carried out using food-grade washing solution or sterilized water. During this process, minimal chemical treatment is applied to prevent the loss of functional components, and sufficient rinsing is performed to ensure no residual washing agent remains. Once washing is complete, the root vegetables can undergo a pretreatment step for subsequent processes. Additionally, the work may be performed in a vacuum environment to prevent oxidation of functional components.

[0046] In one embodiment, the supercritical extraction step (S110) can selectively extract specific functional components from root vegetables through a supercritical extraction process.

[0047] Here, the supercritical extraction process is a technology that selectively extracts functional components from raw materials using a supercritical fluid, which possesses both gaseous and liquid properties at specific temperatures and pressures. The solvent commonly used is carbon dioxide (CO2), which has the ability to dissolve substances like a liquid as its density increases under specific conditions. Carbon dioxide becomes supercritical at temperatures above approximately 31.1°C and pressures above 7.38 MPa; in this state, carbon dioxide acts like a liquid due to increased intermolecular forces, but it has low viscosity and surface tension, allowing it to easily penetrate into the raw materials. Thanks to these characteristics, supercritical extraction can effectively penetrate the cell walls of raw materials to selectively dissolve and recover specific components.

[0048] In various embodiments, the supercritical extraction step utilizes supercritical carbon dioxide as a solvent to selectively dissolve fat-soluble functional components, and then lowers the pressure to separate the extracted components. Through supercritical extraction, functional components are intensively preserved, and impurities within the root vegetables are removed, allowing for the extraction of functional components. The root vegetables, retaining the functional components after extraction, are transferred to a subsequent process where additional microbial removal and preservation treatments can be performed.

[0049] In one embodiment, the sterilization step (S120) can perform a sterilization process using the functional components of the extracted root vegetable.

[0050] In various embodiments, the sterilization step can ensure stability by removing microorganisms and pathogens from the root vegetable raw material. Generally, high-temperature sterilization is highly effective in removing microorganisms, but at the same time, there is a high possibility that functional components may be denatured or lost. To prevent these problems, the optimal process can be performed by comparing and analyzing various sterilization methods such as high-pressure sterilization, low-temperature vacuum drying, and supercritical sterilization. Furthermore, high-pressure sterilization is a method of sterilization that applies high pressure, which can ensure the effectiveness of microorganism removal while preventing denaturation caused by high temperatures. Low-temperature vacuum drying removes moisture at low temperatures in a vacuum state, creating an environment where microorganisms cannot survive, thereby enabling long-term storage. For example, the sterilization effect can be further enhanced by combining physical sterilization methods such as ultraviolet (UV) sterilization and ultrasonic sterilization. UV sterilization is a method that inhibits proliferation by destroying the DNA of microorganisms present on the surface, making it useful for sterilizing the surface of the raw material. Ultrasonic sterilization uses high-frequency vibrations to damage the cell membranes of microorganisms and generates strong shock waves caused by the collapse of bubbles, thereby achieving a sterilization effect.

[0051] In one embodiment, the preservation treatment step (S130) can perform a preservation treatment process using functional components of sterilized root vegetables.

[0052] In various embodiments, the preservation treatment step can create an appropriate preservation environment, as functional components may oxidize or deteriorate even after sterilization. Additionally, the preservation treatment can be applied in a manner that controls the moisture content of the raw material and ensures the functional components are stably maintained through antioxidant treatment, by minimizing contact with the external environment through nitrogen-filled packaging or vacuum sealing of the sterilized raw material. For example, the preservation of nutritional components can be enhanced by applying vacuum packaging and oxygen barriers, hygroscopic and antimicrobial treatments, low-temperature storage systems, antioxidant treatments, and protective coating technologies.

[0053] First, regarding vacuum packaging and oxygen blocking methods, oxygen is a substance that promotes the oxidation of nutrients; in particular, antioxidant components such as vitamin C, polyphenols, and flavonoids can easily denature when in contact with oxygen. To prevent this, applying vacuum packaging minimizes the oxygen concentration within the raw materials, thereby inhibiting the oxidation reaction of nutrients. Additionally, by utilizing a nitrogen (N2) filling method to completely replace the oxygen inside the packaging, the stability of functional ingredients can be further enhanced.

[0054] Next, regarding moisture absorption and antimicrobial treatment methods, high moisture content not only promotes the proliferation of microorganisms but can also lead to the decomposition of water-soluble components such as B vitamins and polyphenols. To prevent this, moisture concentrations within the storage environment are optimized by inserting desiccant agents or applying moisture-absorbing films. Furthermore, preventing microbial contamination by utilizing antimicrobial packaging materials or natural antimicrobial agents can further enhance nutrient preservation while maintaining the freshness of the raw materials.

[0055] Next, regarding low-temperature storage systems, specific nutrients are sensitive to temperature changes, and components such as betaine, carotenoids, and vitamin C can rapidly decompose or oxidize at high temperatures. Therefore, maintaining the storage environment at a low temperature (0–10°C) can reduce the rate of nutrient decomposition, and applying freezing (-18°C or below) can further enhance the nutrient preservation effect.

[0056] Next, regarding antioxidant treatment and protective coating technologies, the addition of natural antioxidants can enhance quality preservation. By preventing oxidative stress using natural antioxidants (such as Vitamin C, Vitamin E, and polyphenols), the stability of functional ingredients can be maintained. Furthermore, the application of protective coating technology can block contact with the external environment; in particular, moisture evaporation and oxidation can be prevented through natural oil coatings or edible wax treatments.

[0058] FIG. 2 is a flowchart illustrating an exemplary supercritical extraction method in various embodiments of the present disclosure.

[0059] Referring to FIG. 2, a supercritical extraction method according to one embodiment of the present disclosure may include a supercritical fluid generation step (S200), a supercritical fluid injection and solvation step (S210), a functional component selective extraction step (S220), and an extract recovery and separation step (S230).

[0060] In one embodiment, the supercritical fluid generation step (S200) can perform a process for generating a supercritical fluid.

[0061] In various embodiments, the step of generating a supercritical fluid is a process that forms the basis of the supercritical extraction process and involves converting a solvent into a supercritical state at a specific temperature and pressure. A supercritical state refers to a state in which a substance exceeds a critical temperature and critical pressure and simultaneously possesses the properties of both gas and liquid; a supercritical fluid possessing both gaseous and liquid properties can be used as a high-efficiency solvent.

[0062] The most widely used substance as a supercritical fluid is carbon dioxide (CO2), as described in the supercritical extraction step (S110). In the supercritical fluid generation step, carbon dioxide is first compressed using a high-pressure pump and converted to a supercritical state by controlling its temperature through a heat exchanger. During this process, it is important to precisely control the temperature and pressure, and optimal conditions can be set according to the solubility of the target functional component. For example, antioxidant components such as polyphenols can be dissolved even at relatively low pressures, whereas fat-soluble components (e.g., carotenoids, flavonoids, etc.) can be extracted more effectively at high pressures. The carbon dioxide converted to a supercritical state is injected into an extraction chamber containing the raw material, and the full-scale extraction of the functional component can begin.

[0063] In one embodiment, the supercritical fluid injection and solvation step (S210) can perform a supercritical fluid injection and solvation process.

[0064] In various embodiments, the supercritical fluid injection and solvation step involves injecting carbon dioxide in a supercritical fluid state into an extraction chamber containing the raw material to dissolve functional components within the raw material. Since carbon dioxide possesses both gaseous and liquid properties simultaneously in the supercritical state, it can easily penetrate into the raw material to effectively dissolve the components. In particular, for raw materials rich in fat-soluble components, supercritical carbon dioxide acts to pass through the cell membrane to dissolve the functional components inside. Important factors in the solvation process are the control of the supercritical fluid flow rate, pressure, and temperature; maintaining high pressure and an appropriate flow rate allows the supercritical fluid to spread uniformly into the raw material, thereby dissolving the functional components more effectively.

[0065] In one embodiment, the selective extraction step of a functional component (S220) can perform a process of selectively extracting a functional component.

[0066] In various embodiments, the step of selectively extracting functional components can effectively separate specific components from the raw material. Although functional components are dissolved in supercritical carbon dioxide during the supercritical fluid injection and solvation process, not all components dissolve under the same conditions; therefore, desired components can be selectively extracted in this step. In supercritical extraction, the solubility of specific components can be controlled by adjusting the pressure and temperature. For example, since antioxidant components such as polyphenols dissolve even at relatively low pressures, while fat-soluble components (e.g., carotenoids, fatty acids, etc.) dissolve at higher pressures, the extraction process can be divided into multiple stages to separate each component. Additionally, since supercritical carbon dioxide is non-polar, the solubility of polar components (e.g., water-soluble vitamins, specific polyphenols, etc.) may be low. To compensate for this, co-solvents such as ethanol or methanol can be added to increase solubility.

[0067] In one embodiment, the extract recovery and separation step (S230) can perform a process of recovering and separating the extract.

[0068] In various embodiments, the step of recovering and separating the extract may recover functional components dissolved in supercritical carbon dioxide and separate the supercritical fluid from the raw material. The pressure of the carbon dioxide maintained in the supercritical state may be lowered to convert it into a gaseous state, allowing only the functional components to remain and be recovered. For example, supercritical carbon dioxide can be separated from the raw material by converting it into a gaseous state through lowering the pressure or adjusting the temperature. During this process, the functional components dissolved in the supercritical carbon dioxide are separated as they condense or precipitate; ultimately, a high-purity extract can be separated, and the carbon dioxide can be recovered in a gaseous state for reuse.

[0069] Methods such as cooling, depressurization, and fractional distillation can be used to separate functional components in supercritical carbon dioxide. Functional components can be condensed through cooling, or desired components can be separated sequentially through stepwise depressurization. For example, since high-molecular compounds such as beta-carotene dissolve at high pressures, they remain unseparated at low pressures and can be recovered through additional processes.

[0071] FIG. 3 is a flowchart illustrating an exemplary preservation treatment method in various embodiments of the present disclosure.

[0072] Referring to FIG. 3, a preservation treatment method according to one embodiment of the present disclosure may include a vacuum state step (S300) and a low-temperature vacuum drying step (S310).

[0073] In one embodiment, the vacuum state step (S300) can perform a process of creating a vacuum state.

[0074] In various embodiments, the step of creating a vacuum can maintain the stability of raw materials during the preservation process and prevent the loss of functional components. Since natural raw materials, such as root vegetables, react with oxygen over time to oxidize or become contaminated by microorganisms, storing the raw materials in a vacuum environment can minimize oxygen exposure and inhibit microbial growth. The process of maintaining a vacuum can be carried out through methods such as vacuum packaging, vacuum storage, or storage within a vacuum chamber. For example, vacuum packaging can enhance preservation by sealing the raw materials and removing the internal air. This blocks contact with oxygen and minimizes oxidation reactions. Furthermore, since the oxygen required for microbial growth is scarce in a vacuum, the possibility of spoilage and deterioration can be significantly reduced.

[0075] In one embodiment, the low-temperature vacuum drying step (S310) can perform a low-temperature vacuum drying process.

[0076] In various embodiments, the low-temperature vacuum drying step can increase the long-term shelf life of the raw material by removing moisture in an environment where a vacuum is maintained. Performing drying in a vacuum allows for the effective evaporation of moisture within the raw material even at low temperatures, thereby minimizing the loss of functional components. While conventional high-temperature drying methods can rapidly remove moisture from the raw material, exposure to high temperatures can cause functional components such as vitamins, polyphenols, and flavonoids to denature or be lost. To prevent this, applying a low-temperature vacuum drying method allows for the removal of moisture at low temperatures, thereby protecting functional components while extending the shelf life. Furthermore, when drying is performed in a vacuum, the cellular structure of the raw material is preserved, allowing its physical form to remain unchanged. While rapid moisture loss at high temperatures can cause tissue shrinkage or surface damage, the low-temperature vacuum drying method can gradually remove internal moisture while protecting cell walls and tissues. Through this, the original properties can be restored to the maximum extent upon rehydration of the raw material, and high quality can be maintained even after processing.

[0077] In one embodiment, when alternative technologies such as low-temperature sterilization, supercritical sterilization, and high-pressure sterilization are applied, low-temperature sterilization performs sterilization at low temperatures to minimize the denaturation of functional ingredients, while supercritical sterilization utilizes carbon dioxide in a supercritical state to maintain the microbial removal effect while protecting heat-sensitive ingredients. Additionally, high-pressure sterilization utilizes high pressure to remove microorganisms, but since high-temperature treatment is unnecessary, the loss of functional ingredients can be reduced. In particular, major nutrients such as betaine, nitrates, polyphenols, and flavonoids can easily decompose or oxidize in high-temperature environments, so applying low-temperature sterilization, supercritical sterilization, and high-pressure sterilization technologies can protect these major nutrients.

[0078] In one embodiment, the sterilization process can be optimized to ensure the preservation of functional components and stability for use as a functional food ingredient. To this end, optimal sterilization conditions should be established by analyzing in detail the detection criteria for the number of microorganisms in the sterilized ingredient, the maintenance of moisture content, and whether the functional component has been denatured. Additionally, the connection with processing technology should be considered so that the sterilized ingredient can be processed into various forms such as powder, extract, and tablet, and specific criteria can be determined to ensure that the physiological activity of the ingredient is maintained even after sterilization.

[0079] In one embodiment, preservation treatment can be performed to allow sterilized raw materials to be stored for a long period. For example, the effectiveness of the preservation treatment method can be verified by comparing the functional ingredient content, changes in the number of microorganisms, and the nutrient loss rate in raw materials stored for 6 or 12 months.

[0081] Although embodiments of the present invention have been described above with reference to the attached drawings, those skilled in the art will understand that the present invention may be implemented in other specific forms without altering its technical concept or essential features. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive.

[0082] The specific embodiments described in this invention are examples and do not limit the scope of the invention in any way. For the sake of brevity of the specification, descriptions of prior electronic configurations, control systems, software, and other functional aspects of said systems may be omitted. Additionally, the connections of lines or connecting members between components shown in the drawings are illustrative of functional connections and / or physical or circuit connections, and may be replaced or additionally represented as various functional connections, physical connections, or circuit connections in actual devices. Furthermore, unless specifically stated as "essential," "importantly," etc., a component may not be absolutely necessary for the application of the invention.

[0083] It should be understood that the specific order or hierarchy of steps in the presented processes is merely an example of exemplary approaches. It should be understood that, based on design priorities, the specific order or hierarchy of steps in the processes may be rearranged within the scope of the invention. The appended method claims provide various step elements in a sample order, but do not imply limitation to the specific order or hierarchy presented.

[0084] The description of the presented embodiments is provided so that any person skilled in the art may use or practice the present invention. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein may be applied to other embodiments without departing from the scope of the present invention. Thus, the present invention is not limited to the embodiments presented herein, but should be interpreted in the broadest possible scope consistent with the principles and novel features presented herein.

Claims

Claim 1 A method for preserving and sterilizing active ingredients to minimize the loss of active ingredients in root vegetables, comprising a step of preserving the active ingredients of root vegetables and sterilizing to enhance the stability of functional ingredients based on a technology for sterilizing while preserving active ingredients. Claim 2 A method for preserving active ingredients and sterilizing to minimize loss of active ingredients in root vegetables, wherein the sterilizing step comprises sterilizing the root vegetables in such a way that the loss of betaine, nitrates, polyphenols, and flavonoids that may be lost when the root vegetables are sterilized at high temperature is minimized. Claim 3 A method for preserving and sterilizing active ingredients for minimizing loss of active ingredients in root vegetables, wherein the sterilization step comprises sterilizing the raw material while minimizing the loss or denaturation of functional ingredients in root vegetables. Claim 4 A method for preserving active ingredients and sterilizing root vegetables to minimize loss of active ingredients in root vegetables, wherein the sterilizing step comprises sterilizing root vegetables based on an optimal technology developed by comparing and analyzing supercritical extraction, high-pressure sterilization, and low-temperature vacuum drying methods. Claim 5 A method for preserving active ingredients and sterilizing root vegetables to minimize loss of active ingredients, wherein the sterilization step comprises optimizing the sterilization process to improve stability so as to enable long-term storage, and processing the same into a functional food ingredient.

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