Sterilization method for maintaining the stability of active ingredients and extending the storage period of root vegetables

Abstract

The present disclosure relates to a sterilization method for maintaining the stability of active ingredients in root vegetables and extending the shelf life, comprising the step of sterilizing based on active ingredient preservation and sterilization technology to maintain the stability of functional ingredients in root vegetables so as to extend the shelf life.

Description

Technology Field

[0001] The present disclosure relates to a sterilization method for maintaining the stability of active ingredients in root vegetables and extending the shelf life, and more specifically, to a sterilization method for maintaining the stability of active ingredients in root vegetables and extending the shelf life by sterilizing based on active ingredient preservation and sterilization technology to maintain the stability of functional ingredients in root vegetables so as to extend the shelf life. Background Technology

[0002] With the recent rapid growth of the functional food and bio-healthcare industries, the importance of sterilization and processing technologies capable of safely storing raw materials for a long period while preserving their functional components is emerging. In particular, root vegetables such as beets, carrots, burdock, and balloon flower roots contain various functional components and are expected to provide benefits such as antioxidant activity, immune system strengthening, and anti-inflammatory effects. However, there is a high possibility that functional components may be altered or lost during processing and preservation, so technical solutions are required to prevent this.

[0003] One of the sterilization methods currently commonly used in the industry is high-temperature sterilization. This method effectively eliminates microorganisms and pathogens by processing raw materials at high temperatures, making it advantageous for ensuring the hygienic safety of raw materials and extending their shelf life. However, there is a problem in that functional components are highly likely to be denatured or lost due to heat during the heating process at high temperatures. For example, Vitamin C, polyphenols, and flavonoids decompose easily at high temperatures, and this phenomenon is a factor that reduces their utility as ingredients for functional foods.

[0004] To address these issues, low-temperature sterilization and vacuum drying technologies have recently been studied. Low-temperature sterilization is applied to some raw materials as it can reduce the loss of functional components compared to high-temperature sterilization, and drying in a vacuum can contribute to inhibiting microbial growth by effectively removing moisture from the raw materials. However, low-temperature sterilization has relatively low sterilization power, so there is a possibility of microbial re-contamination during long-term storage, and in some raw materials, a decrease in rehydration (the property of restoring to the original state when water is added again) may occur after drying.

[0005] In addition, supercritical extraction technology is also attracting attention as a method for preserving functional ingredients. By using solvents such as supercritical carbon dioxide (SC-CO2), it is possible to selectively extract specific functional ingredients while preventing the denaturation of heat-sensitive ingredients. However, supercritical extraction is not a technology optimized for preserving and sterilizing the entire raw material, and is primarily used to extract specific ingredients.

[0006] Consequently, existing sterilization and preservation technologies each have their own advantages and disadvantages, creating a need for a technical solution that enables long-term storage while maximizing the preservation of the functional components of raw materials. Accordingly, research is actively underway to compare and analyze high-temperature sterilization, low-temperature vacuum drying, and supercritical extraction methods, and to find a method to extend the shelf life while maintaining the stability of functional components. The problem to be solved

[0007] Existing sterilization and preservation methods for root vegetables have problems where functional components are denatured or lost during high-temperature sterilization and general drying processes, so there is a high possibility that the quality of the raw material will deteriorate during long-term storage.

[0008] Accordingly, the problem that the present disclosure aims to solve is to provide a sterilization method for maintaining the stability of active ingredients in root vegetables and extending the shelf life, which optimizes the sterilization process to enable sterilization while preserving the functional ingredients of root vegetables, and minimizes the loss and denaturation of functional ingredients.

[0009] Another problem that the present disclosure aims to solve is to provide a sterilization method for maintaining the stability of active ingredients and extending the shelf life of root vegetables, which can be stored for a long time by increasing the stability of functional ingredients while maintaining the effect of removing microorganisms through the application of low-temperature sterilization and supercritical extraction technologies.

[0010] Accordingly, another problem that the present disclosure aims to solve is to improve the sterilization method for maintaining the stability of active ingredients in root vegetables and extending the shelf life by comparing and analyzing high-temperature sterilization, low-temperature vacuum drying, and supercritical extraction methods, so as to simultaneously maintain the shelf life and quality of the raw material.

[0011] Another problem that the present disclosure aims to solve is to provide a sterilization method for maintaining the stability of active ingredients in root vegetables and extending the shelf life, which can minimize the deterioration of functional ingredients even during long-term storage by optimizing temperature, humidity, and pressure conditions so that the functional ingredients of root vegetables are stably maintained even in a mass production process.

[0012] 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

[0013] A sterilization method for maintaining the stability of active ingredients and extending the shelf life of root vegetables according to one embodiment of the present disclosure for solving the above-mentioned problem is disclosed.

[0014] In one embodiment, a sterilization method for maintaining the stability of active ingredients in root vegetables and extending the shelf life may include a step of sterilizing to maintain the stability of functional ingredients in root vegetables and extend the shelf life based on active ingredient preservation and sterilization technology.

[0015] In various embodiments, the sterilization step may include a step of sterilizing based on the optimal preservation technique that can extend the preservation period by comparing and analyzing high-temperature sterilization, low-temperature vacuum drying, or supercritical extraction methods.

[0016] In various embodiments, the sterilization step may include a sterilization step to improve the retention rate of functional ingredients compared to conventional high-temperature sterilization methods.

[0017] In various embodiments, the sterilization step may include a step of sterilizing by applying low-temperature sterilization technology and supercritical extraction technology to increase the stability of functional components of root vegetables and extend their shelf life.

[0018] In various embodiments, the root vegetables may be characterized by including Jeju-grown beetroot, carrot, burdock, and balloon flower root.

[0019] Other specific details of the present disclosure are included in the detailed description and drawings. Effects of the invention

[0020] According to the present disclosure, the loss and denaturation of functional components can be minimized during the sterilization process while preserving 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.

[0021] In addition, the present disclosure can simultaneously maximize the preservation of functional ingredients and long-term shelf life by deriving an optimal sterilization and preservation process through a comparative analysis of high-temperature sterilization, low-temperature vacuum drying, and supercritical extraction technologies. Through this, the quality of the raw material is stably maintained even during long-term storage, and the shelf life can be extended by preventing the deterioration of functional ingredients.

[0022] Furthermore, the present disclosure allows root vegetables to be utilized as raw materials for functional foods and bio-healthcare products by organically linking sterilization and preservation processes, 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 the stability of raw materials.

[0023] 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

[0024] 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 illustrating an exemplary sterilization method for maintaining the stability of active ingredients of root vegetables and extending their shelf life according to the present disclosure. FIG. 2 is a flowchart exemplarily illustrating the improvement of the retention rate of functional ingredients through sterilization treatment in various embodiments of the present disclosure. FIG. 3 is a flowchart illustrating, exemplarily, a method for extending the shelf life of a functional ingredient in various embodiments of the present disclosure. Specific details for implementing the invention

[0025] 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.

[0026] 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.

[0027] 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.

[0028] 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.

[0029] 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.

[0030] 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.”

[0031] 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.

[0032] 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.

[0033] 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 on," it indicates that no other element or layer is interposed in between.

[0034] 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 terms that include different orientations of the element during use or operation, in addition to the directions illustrated in the drawings.

[0035] 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.

[0036] 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.

[0037] 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 sterilization method for maintaining the stability of active ingredients and extending the shelf life of root vegetables will be described with reference to FIGS. 1 to 3.

[0039] FIG. 1 is a flowchart exemplarily illustrating a sterilization method for maintaining the stability of active ingredients in root vegetables and extending their shelf life according to the present disclosure. FIG. 2 is a flowchart exemplarily illustrating improving the retention rate of functional ingredients through sterilization treatment in various embodiments of the present disclosure. FIG. 3 is a flowchart exemplarily illustrating a method for extending the shelf life of functional ingredients in various embodiments of the present disclosure.

[0040] FIG. 1 is a flowchart illustrating, in various embodiments of the present disclosure, an exemplary sterilization method for maintaining the stability of active ingredients in root vegetables and extending their shelf life.

[0041] Referring to FIG. 1, a method for concentrating and activating a functional component for enhancing the functionality of 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 step (S120), and a processing step (S130).

[0042] Here, the sterilization method for maintaining the stability of active ingredients and extending the shelf life of 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.

[0043] In one embodiment, the washing and pretreatment step (S100) can perform washing and pretreatment processes to remove contaminants from root vegetables and to ensure that subsequent processes can proceed smoothly.

[0044] 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.

[0045] In one embodiment, the supercritical extraction step (S110) can increase the stability of the functional components of the root vegetable.

[0046] Here, the supercritical extraction process is a technology that selectively extracts functional components from root vegetables using a supercritical fluid that simultaneously possesses gaseous and liquid properties at specific temperatures and pressures.

[0047] The commonly used solvent 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 possesses low viscosity and surface tension, allowing it to easily penetrate into root vegetables. Thanks to these characteristics, supercritical extraction can effectively penetrate the cell walls of root vegetables to selectively dissolve and recover specific components.

[0048] In various embodiments, the supercritical extraction step can selectively dissolve functional components using supercritical carbon dioxide as a solvent, and then separate the extracted components by lowering the pressure. During this process, functional components are intensively preserved and impurities are removed, so the extracted root vegetables can be prepared for subsequent processes.

[0049] In one embodiment, the sterilization step (S120) can ensure safety by removing microorganisms and pathogens while preserving the functional components of the extracted root vegetable.

[0050] Here, the sterilization process refers to a process of removing or inactivating microorganisms and pathogens to enhance the shelf life of root vegetables. Generally, methods such as high-temperature sterilization, high-pressure sterilization, low-temperature vacuum drying, and supercritical sterilization may be used, and each method may be selected considering the characteristics of the root vegetables and the stability of their functional components.

[0051] In various embodiments, if there is a concern that the functional components may be denatured during high-temperature sterilization, the sterilization step may apply pasteurization or high-pressure sterilization to minimize the loss of functional components. Additionally, physical sterilization methods such as ultraviolet (UV) sterilization or ultrasonic sterilization may be combined to enhance the sterilization effect. Through this, the sterilized root vegetables can be stored for a long period, and their stability can be maintained during subsequent processing steps.

[0052] In one embodiment, the processing step (S130) may perform a process of processing sterilized root vegetables into a suitable form so that they can be utilized as functional food ingredients.

[0053] In various embodiments, the processing step may include a process for converting sterilized raw materials into forms such as fine powder, liquid extract, or tablets so that they can be utilized as final products. Additionally, temperature and humidity may be controlled to preserve functional ingredients to the maximum extent during the processing, and appropriate processing techniques may be applied. In this process, extracted ingredients may be concentrated to increase the content of functional ingredients, or standardized processing methods may be applied to maintain consistent quality. If necessary, excipients or stabilizers may be added to improve the preservation of ingredients, and contact with the external environment may be blocked through nitrogen-filled packaging or vacuum sealing. Through this, the processed root vegetables can maintain their quality for a long period and can be utilized as raw materials for functional foods and bio-healthcare.

[0055] FIG. 2 is a flowchart illustrating, exemplarily, a method of sterilization in various embodiments of the present disclosure.

[0056] Referring to FIG. 2, a sterilization method according to one embodiment of the present disclosure may include an extraction high-temperature sterilization step (S200) and a step for improving the retention rate of functional ingredients (S210).

[0057] In one embodiment, the high-temperature sterilization step (S200) can improve preservation by removing microorganisms and pathogens.

[0058] In various embodiments, the high-temperature sterilization step may include a process that uses high temperature to inhibit the growth of microorganisms and prevent the proliferation of pathogenic bacteria and fungi. Generally, high-pressure steam sterilization or hot air sterilization methods may be applied at a high temperature of 120 to 135°C, and the sterilization effect can be maximized while minimizing the loss of functional components by controlling the sterilization temperature and time. In addition, since there is a possibility that functional components such as vitamins, polyphenols, and flavonoids may be denatured or decomposed by heat during the high-temperature sterilization process, a short-time high-temperature treatment method that minimizes the sterilization time may be applied.

[0059] In particular, methods can be utilized to reduce the loss of functional components by applying rapid cooling after high-temperature sterilization, or to mitigate the effects of heat by performing sterilization in a vacuum. Additionally, since there is a possibility of tissue damage to root vegetables during high-temperature sterilization, optimal heating conditions can be set to ensure sterilization while maintaining the quality of the root vegetables.

[0060] In one embodiment, the step of improving the retention rate of functional components (S210) can minimize the loss of functional components of root vegetables and prevent denaturation of nutrients during processing.

[0061] In various embodiments, the step of enhancing the retention rate of functional ingredients may include a process to prevent the functional ingredients from decomposing or denaturing due to environmental factors such as heat, oxygen, and humidity. Generally, methods such as low-temperature treatment, addition of antioxidants, and creation of a vacuum environment may be applied, and an optimal retention rate enhancement technology may be selected according to the characteristics of the raw material. In addition, to prevent the loss of functional ingredients during drying and sterilization processes, moisture content may be appropriately controlled, and a stabilization process may be performed to improve preservation. For example, if the functional ingredients are prone to oxidation, nitrogen filling or vacuum packaging may be applied to minimize oxygen exposure, and in the case of fat-soluble ingredients, supercritical extraction technology may be utilized to selectively separate and protect them.

[0062] In particular, it is possible to maximize preservation while minimizing the loss of functional ingredients, and the quality of raw materials can be maintained stably over a long period. Through this, high-quality raw materials usable in the functional food and bio-healthcare industries can be secured, and the nutritional value of the final product can be enhanced.

[0064] FIG. 3 is a flowchart exemplarily illustrating the preservation treatment steps of root vegetables in various embodiments of the present disclosure.

[0065] Referring to FIG. 3, the preservation treatment step of a root vegetable according to one embodiment of the present disclosure may include a low-temperature sterilization treatment step (S300), a supercritical extraction step (S310), a functional component stability maintenance step (S320), and a preservation period extension step (S330).

[0066] In one embodiment, the low-temperature sterilization step (S300) can remove microorganisms and pathogens while minimizing the denaturation of functional components.

[0067] In various embodiments, the low-temperature sterilization step may include a process that reduces the loss of functional components compared to high-temperature sterilization and ensures a sterilization effect while maintaining the quality of the raw material. Generally, a method of sterilizing for a long time at a relatively low temperature of 50 to 90°C may be applied, and the optimal temperature and time may be adjusted according to the type and characteristics of the raw material. In addition, the low-temperature sterilization method may be carried out under vacuum conditions, and the sterilization effect can be maximized by combining low-temperature pasteurization with high-pressure processing. For example, the low-temperature vacuum sterilization method can inhibit the growth of microorganisms while reducing moisture in the raw material, thereby improving shelf life.

[0068] In particular, low-temperature sterilized root vegetables can stably maintain functional components and continuously maintain the quality of the raw material even in subsequent processes. By setting optimal sterilization conditions during the preservation process, long-term storage is possible, and their utilization as functional food and bio-healthcare raw materials can be maximized.

[0069] In one embodiment, the supercritical extraction step (S310) can maintain the stability of the functional ingredient during long-term storage.

[0070] In various embodiments, the supercritical extraction step may include a process for efficiently extracting functional components from raw materials using a supercritical fluid, while simultaneously processing the raw materials into a state with improved preservation. Generally, carbon dioxide (CO2) is used as a supercritical solvent, and at a temperature of 31.1°C or higher and a pressure of 7.38 MPa or higher, it becomes a state that simultaneously possesses gaseous and liquid properties, allowing for the selective dissolution of functional components. Furthermore, in the supercritical extraction process for preservation treatment, impurities and oxidation-promoting factors within the raw materials are removed so that functional components can be stably maintained during the preservation period, and the extraction process can be controlled to maintain specific functional components within the raw materials at a high concentration. Additionally, by controlling the flow rate, pressure, and temperature of the supercritical fluid, only components suitable for long-term storage can be selectively extracted.

[0071] In one embodiment, the functional component stability maintenance step (S320) can control temperature, humidity, and pressure to maintain the stability of the functional component.

[0072] In various embodiments, the step of maintaining the stability of functional components may include a process that minimizes the loss of functional components in root vegetables through the control of temperature, humidity, and pressure, and maintains stability to enable long-term storage. For example, applying a low-temperature vacuum drying process can prevent the denaturation of functional components that may occur due to high-temperature treatment, and preservation treatment in a vacuum environment can inhibit oxidation and microbial growth. Additionally, a pressure control system can be utilized to ensure uniform quality during the preservation process, and appropriate storage conditions can be set to ensure the functional components are stably maintained after supercritical extraction.

[0073] In one embodiment, the preservation period extension step (S330) allows the functional ingredient to be maintained stably for a long period.

[0074] In various embodiments, the preservation period extension step may include a process for controlling environmental conditions, such as temperature, humidity, and oxygen concentration, to prevent oxidation, deterioration, or microbial growth of the functional ingredients. For example, vacuum packaging or nitrogen filling methods may be applied to minimize oxygen exposure, and desiccant agents may be used to maintain appropriate humidity within the preservation environment. Additionally, applying low-temperature storage (0–10°C) or frozen storage (-18°C or lower) can reduce the degradation of heat-sensitive ingredients and enable long-term preservation. If necessary, the stability of the functional ingredients may be further enhanced by applying antioxidant treatment, protective coating technology, etc.

[0075] In various embodiments, the root vegetables used in the present disclosure may consist of Jeju-produced beets and marine bio-raw materials, and the functional components of the two raw materials may be concentrated and activated to maximize antioxidant and immune-boosting effects. Jeju-produced beets contain various functional components such as betaine, nitrates, and polyphenols, and marine bio-raw materials are rich in bioactive substances such as marine polysaccharides (e.g., fucoidan, alginic acid), marine polyphenols (e.g., phycocyanin), and omega-3 fatty acids (DHA, EPA). Since the functional components of these two raw materials act complementarily, they may be processed in a manner that increases the stability of the functional components of the root vegetables and extends their shelf life through supercritical extraction and low-temperature sterilization processes.

[0077] 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.

[0078] 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.

[0079] 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.

[0080] 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 sterilization method for maintaining the stability of active ingredients in root vegetables and extending the shelf life, comprising the step of sterilizing based on active ingredient preservation and sterilization technology to maintain the stability of functional ingredients in root vegetables so as to extend the shelf life. Claim 2 A sterilization method for maintaining the stability of active ingredients of root vegetables and extending the shelf life, wherein the sterilization step comprises a step of sterilizing based on the optimal preservation technology capable of extending the shelf life by comparing and analyzing high-temperature sterilization, low-temperature vacuum drying, or supercritical extraction methods. Claim 3 A sterilization method for maintaining the stability of active ingredients and extending the shelf life of root vegetables, wherein the sterilization step comprises a step of sterilizing to improve the retention rate of functional ingredients compared to conventional high-temperature sterilization methods. Claim 4 A sterilization method for maintaining the stability of active ingredients of root vegetables and extending the shelf life, wherein the sterilization step comprises applying low-temperature sterilization technology and supercritical extraction technology to increase the stability of functional ingredients of root vegetables, extend shelf life, and sterilize. Claim 5 A sterilization method for maintaining the stability of active ingredients and extending the shelf life of root vegetables according to claim 1, characterized in that the root vegetables include Jeju-produced beets, carrots, burdock, and balloon flower roots.

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