KR20210126929A - Freshness-keeping agent having antimicrobial properties for foods and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a freshness preservation agent for antibacterial foods and a manufacturing method thereof. The freshness preservation agent for the antibacterial foods according to the present invention consists of an ethanol gel gelled by containing sodium stearate in ethanol in an optimized content, continuously releases the ethanol at temperature conditions of 0 to 4℃ according to food storage and the temperature of 25℃ during distribution, can suppress quality deterioration caused by microorganisms by expressing the antimicrobial performance of target foods against microorganisms, and can extend a freshness maintenance period of the foods, thereby enabling to be widely used in various products such as rice cakes, gimbap, sandwiches, snacks, and bread, dried fruits, fruits and vegetables, agricultural products, and forest products.

Description

Antimicrobial food freshness retention agent and manufacturing method thereof

The present invention relates to an antibacterial food freshness maintenance agent and a method for manufacturing the same, and more particularly, it is made of an ethanol gel gelled by containing sodium stearate in an optimized amount in ethanol, and the refrigeration temperature conditions according to food storage and the temperature during distribution 25 It relates to an antibacterial food freshness retainer capable of continuously releasing ethanol at ℃ and expressing antimicrobial performance against microorganisms of the target food to suppress quality deterioration caused by microorganisms and extend the freshness maintenance period of food, and a method for manufacturing the same .

In various food groups, such as raw noodles, processed meat, and breads, the freshness and safety deterioration due to the growth of microorganisms due to the high temperature environment in summer and poor distribution environment occurs, so there is a high possibility of deterioration of product quality and exposure to consumer safety.

Accordingly, there is a steady demand for solutions in terms of packaging such as antibacterial packaging techniques in addition to the processing technology of food itself.

The development of antibacterial food freshness maintenance agent can satisfy both consumer demand for food safety and freshness maintenance and corporate demand for food waste reduction due to food safety improvement. can contribute

Current commercial food freshness retention agents are silica (SiO ₂ ) or zeolite inorganic substances.

Most of the products physically adsorbed ethanol to ethanol are put in the form of small sachets and release antibacterial substances during distribution, which is called an ethanol emitter.

As a representative example, 70% ethanol is used for domestic ethanol volatilizer products, and 58% ethanol is used for Japanese products (Freund's Anti-mold).

However, commercial products are separated from the unopened volatilizer and the silica inside, and when the weight change is observed under the condition of 25°C during the measurement time, both products within the initial 30 minutes when a small sachet is opened and exposed. The weight decreases rapidly, and thereafter the weight is maintained constant, which is understood as the weight of the remaining silica. In addition, when unopened, it shows a constant weight reduction rate and shows a continuous reduction pattern, and the remaining weight is understood as the weight of silica and encapsulant.

Therefore, if the material and shape of the currently commercially available small sachet are maintained, improvement through a material capable of adsorbing ethanol other than silica itself is required.

-사이클로덱스트린이 실리카보다 다소 더 지속적인 방출 패턴을 보였으나, 여전히 두 물질 모두 초기 30분 이내에 급격한 중량감소율을 보인다.Therefore, as an alternative material, β-cyclodextrin was mixed with a silica material, ethanol was added thereto and adsorbed, and the weight change was observed during the measurement time at 25 ° C.

-Cyclodextrin showed a slightly more sustained release pattern than silica, but both materials still showed rapid weight loss within the first 30 minutes.

Therefore, improvement of the adsorption amount or release efficiency of ethanol is still required, but studies on antibacterial food freshness retention agents using ethanol have not been reported in the packaging field.

Patent Document 1 discloses a method of manufacturing a pack for use in maintaining the freshness of food and preventing spoilage by solidifying a gel-like mixture of an ethanol extract of cloves (Eugenia caryophyllata) in an aqueous sodium alginate solution as an effective food preservative in an aqueous calcium chloride solution, It is suggested that it is effective in maintaining the freshness of food and preventing spoilage by inhibiting the growth of bacteria and fungi.

In addition, Patent Document 2 is an invention related to an aqueous gel composition, which is an aqueous gel composition containing sodium stearate and guar gum. When the gel is volatilized, the surface area of the upper part of the gel is not substantially changed because it decreases from the bottom of the gel. It is reported that the area where the deodorizing or fragrance component can react with the odor or volatilize in contact with the atmosphere can be kept constant, so that it exerts a continuous and constant deodorizing or fragrance effect during the period of use.

However, in the present invention, as a food freshness maintenance agent, there is no report on durability at 0°C and 4°C temperature conditions according to food storage and 25°C during distribution, and in particular, physical properties for antibacterial properties are not achieved.

Accordingly, the present inventors have researched for many years research on packaging materials and packaging techniques to solve problems occurring during freshness maintenance and distribution of food. The present invention was completed by providing an optimized gelled ethanol gel, and confirming the potential as a food freshness maintenance agent through the durability of ethanol release and excellent antibacterial properties against Gram-negative and positive bacteria.

Republic of Korea Patent Publication No. 2004-0087709 (published on Oct. 15, 2004) Republic of Korea Patent Publication No. 2014-0030776 (published on March 12, 2014)

It is an object of the present invention to provide an antimicrobial food freshness maintenance agent made of ethanol gel.

Another object of the present invention is to provide a method for preparing the antimicrobial food freshness maintenance agent.

In order to achieve the above object, the present invention provides an antibacterial food freshness maintenance agent consisting of an ethanol gel gelled by containing 3 to 5% (w/v) of sodium stearate in an ethanol solution.

In the above, the ethanol solution is a solution with an ethanol concentration of 50 to 90% (v/v) using ethanol and distilled water.

The ethanol gel of the present invention has 14 to 26 times the ethanol loading capacity per 1 g of sodium stearate, and has a release behavior due to reduction in ethanol weight for 1 to 7 hours at a temperature of 5 to 25°C.

In addition, the ethanol gel of the present invention has antibacterial properties against Gram-negative bacteria ( E. coli ) and Gram-positive bacteria ( Listeria monoytogenes ), and expresses antibacterial properties against P. roqueforti to suppress the quality deterioration caused by microorganisms and The freshness period of food can be extended.

According to the present invention, 1) 3 to 5% (w/v) of sodium stearate is added to a solution with an ethanol concentration of 50 to 90% (v/v) and heated until dissolved and transparent, 2) After the heating is completed, the mold To provide a method for preparing an antibacterial food freshness retention agent, which is poured into a liquid and 3) cooled and solidified into an ethanol gel.

According to the antibacterial food freshness maintenance agent consisting of the ethanol gel of the present invention, continuous ethanol release was confirmed under the refrigeration temperature condition according to the food storage and the temperature 25° C. during distribution, so the measurement time of the ethanol volatilizer of the commercial product at 25° C. During the initial 30 minutes, the weight rapidly decreases, which can solve the problem of poor durability of physical properties.

In addition, the antimicrobial food freshness maintenance agent made of the ethanol gel of the present invention expresses antibacterial properties against microorganisms of the target food, thereby suppressing the quality deterioration caused by microorganisms and extending the freshness maintenance period of the food. It can be widely used in various products such as foods such as , bread, dried fruits, fruits and vegetables, agricultural products, and forest products.

Furthermore, the present invention can provide a manufacturing method in which the content of sodium stearate is optimized for each ethanol concentration in order to optimize the ethanol gel.

1 is an appearance photograph of the ethanol gel of the present invention (A) before and (B) after the experiment,
Figure 2 is a weight reduction rate result by ethanol release at 5 ℃ condition of the ethanol gel of the present invention,
3 is a weight reduction rate result by ethanol release at 15 ° C. condition of the ethanol gel of the present invention,
Figure 4 is a weight reduction rate result by ethanol release under 25 ℃ condition of the ethanol gel of the present invention,
5 is an antimicrobial test group of the ethanol gel of the present invention, A control, B Example 9 (5% SS/90% ethanol), C domestic ethanol volatilizer product, D Japanese product,
6 is an antimicrobial test result according to the 0, 3, 6, and 9 days storage test of the ethanol gel of the present invention.

Hereinafter, the present invention will be described in detail.

The present invention provides an antibacterial food freshness maintenance agent consisting of an ethanol gel gelled by containing 3 to 5% (w/v) of sodium stearate in an ethanol solution.

In the above, the ethanol solution is a solution with an ethanol concentration of 50 to 90% (v/v) using ethanol and distilled water.

Ethanol constituting the antimicrobial food freshness maintenance agent of the present invention is used as the most common and inexpensive antibacterial substance. In addition, in the case of a commonly used ethanol volatilizer, while adsorbed to silica or zeolite, in the present invention, ethanol itself is used as a matrix configuration.

In addition, the antimicrobial food freshness maintenance agent of the present invention contains sodium stearate in the ethanol to form an ethanol gel, so that the antibacterial properties of ethanol can be applied more continuously and at the same time, it is solid so that it is applied more to small sachets. form can be prepared.

Sodium stearate represented by the following structure is a sodium salt obtained from stearic acid. It has a relatively high melting point of 245 to 255 ° C., and has both hydrophilic and hydrophobic properties. It is used in paints and inks, as well as some food additives and food flavorings.

In addition, sodium stearate dissolves slowly in cold water and cold ethanol, dissolves easily when heated, and swells in water and is not easily dried on a gelatinous translucent gel.

Therefore, the antibacterial food freshness maintenance agent of the present invention consists of an ethanol gel prepared by containing sodium stearate in ethanol at an optimal content, thereby improving the rapid volatility of liquid ethanol in a gel form.

1 is an appearance photograph of the ethanol gel of the present invention (A) before and after (B) the experiment, and the shape of the ethanol gel before the (A) experiment can be confirmed.

In addition, when measuring the change in weight after storage for 48 hours at 90° C. for measuring ethanol holding capacity (EHC) and hardness, (B) is an appearance photograph after the experiment, showing the weight reduction by ethanol release. can be checked

From the above results, when 3 to 5% (w/v) of sodium stearate is contained, the ethanol loading efficiency is at least 14.126 ± 0.414 g to maximum 26.958 ± 0.284 g per 1 g of sodium stearate, and from 14 to per 1 g of sodium stearate. An ethanol gel having a 26-fold higher water capacity can be obtained. At this time, if the sodium stearate content is less than 3% (w/v), gelation after dissolution is impossible, or even if gelation is possible, it immediately loses its shape and becomes a liquid state, and thus stability is low and cannot be formed into an ethanol gel, 5% If it exceeds (w/v), it is not preferable because it does not dissolve in a supersaturated state.

In addition, the content of sodium stearate determines the hardness of the ethanol gel (maintaining a solid form). Accordingly, the higher the sodium stearate content, the higher the hardness, and the higher the ethanol concentration, the lower the hardness value of the ethanol gel.

In addition, as a result of evaluating the release pattern of the ethanol gel of the present invention through the weight loss rate behavior by ethanol release at 5, 15, and 25° C. conditions, the persistence of the ethanol gel according to the temperature conditions can be confirmed.

The temperature condition is selected in consideration of the recommended refrigeration storage condition of breads or dairy products of 10° C. or less, and 25° C. room temperature conditions that can be exposed in vertical situations during distribution.

As a result, FIG. 2 is the weight reduction rate result by ethanol release at 5° C. of the ethanol gel of the present invention, FIG. 3 is the weight reduction rate result by ethanol release at 15° C. condition of the ethanol gel of the present invention, and FIG. 4 Shows the weight loss rate results by ethanol release under 25° C. conditions of the ethanol gel of the present invention.

As a result, it can be confirmed that the release rate of ethanol increases as the temperature increases, but the weight decreases relatively constantly at 5° C., and the higher the sodium stearate content, the slower the release rate. This is because sodium stearate acts to form a cross-link between ethanol and distilled water to gel.

From the above results, the ethanol release pattern of the ethanol gel of the present invention is most affected by temperature and the rate increases rapidly, but overall, the higher the ethanol concentration, the faster the release pattern, and the higher the sodium stearate concentration, the slower the release pattern. can

Therefore, the ethanol gel of the present invention can control the release rate for each temperature according to the control of the ethanol concentration and the sodium stearate concentration. It would be preferable to set the sodium stearate to 5% (w/v) rather than 3%, 4% (w/v).

In addition, through the release behavior from 1 hour to 7 hours at 5, 15, 25 ℃ conditions, it can be confirmed that the ethanol release of the ethanol gel of the present invention is sustained in various food storage and distribution conditions.

The ethanol gel of the present invention can confirm the antimicrobial expression in both Gram-negative bacteria ( Escherichia coli ) and Gram-positive bacteria ( L. monocytogenes ).

Specifically, E. coli shows an antibacterial effect of at least 58% to a maximum of 85% compared to the control group, and in particular, all samples using 90% of ethanol can confirm the antibacterial effect of 80% or more. In addition, L. monocytogenes shows an antibacterial effect of at least 37% to a maximum of 96% compared to the control group, and in particular, all samples using 90% of ethanol implement an antibacterial effect of more than 90%.

In addition, the ethanol gel of the present invention is an antibacterial test result for Penicilium roqueforti ( P. roqueforti ) bacteria, FIG. 5 is As an antibacterial test group of the ethanol gel of the present invention, A control, B Example 9 (5% SS/90% ethanol), C domestic ethanol volatilizer product, D Japanese product, Figure 6 is the ethanol gel of the present invention Excellent antibacterial properties can be confirmed through the antibacterial test according to the 0, 3, 6, and 9 days storage test.

Therefore, since the ethanol gel of the present invention expresses antibacterial performance against P. roqueforti , it is possible to suppress deterioration of quality caused by microorganisms and extend the freshness maintenance period of food.

In addition, the present invention is 1) in an ethanol concentration of 50 to 90% (v/v) solution, by adding 3 to 5% (w/v) of sodium stearate and heating until dissolved and transparent, 2) the heating is terminated After pouring into a mold, 3) cooling to provide a method for preparing an antibacterial food freshness retention agent to be solidified into an ethanol gel.

The heating temperature for dissolving sodium stearate in step 1) is performed at 65 to 70° C., and then cooling in step 3) is performed at room temperature.

2) The mold may use an ice cube mold, a stainless metal mold, or the like.

Hereinafter, the present invention will be described in more detail through examples.

These examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

<Examples 1 to 9> Preparation of ethanol gel

Ethanol and distilled water were used to prepare ethanol concentrations of 50, 70, and 90% (v/v), respectively, and 3, 4, and 5% (w/v) sodium stearate was added to each solution. Each solution was heated to 70° C. or higher to dissolve the sodium stearate, and when completely dissolved and transparent, heating was stopped, and the solution was gradually solidified while cooling to prepare an ethanol gel.

<Experimental Example 1> Ethanol loading efficiency and average hardness measurement

The antibacterial freshness retention agent loading efficiency was evaluated for the ethanol gels prepared in Examples and Comparative Examples.

In order to make each sample into a sample of the same amount and volume, 10 ml each was injected into an ice cube mold to form an ethanol gel.

1 is an appearance photograph of the ethanol gel of the present invention (A) before the experiment and (B) after the experiment.

Each of the prepared samples was placed on a plate and stored at 90° C. for 48 hours, and the initial weight and final weight were compared and observed.

At this time, the reduced weight was judged as the amount of ethanol released, and the finally measured weight was judged as sodium stearate added at the time of manufacture, and the amount of ethanol that can be prepared as a gel per 1 g of sodium stearate (g) was calculated as the ethanol loading efficiency ( Ethanol holding capacity (EHC).

The ethanol loading efficiency was calculated by Equation 1 below.

Equation 1

Ethanol loading efficiency (g/g) = (initial weight - final weight)/final weight

At this time, the initial weight is ethanol + sodium stearate weight, and the final weight is sodium stearate weight. The initial weight of the prepared antimicrobial freshness retention agent (ice cube shape) was measured, and the final weight was measured by completely releasing ethanol at 90° C. for 48 hours.

In addition, in order to evaluate the hardness of the antimicrobial freshness retention agent, 10 ml of each of the samples prepared with ethanol and sodium stearate of each concentration in the same manner as above are injected into an ice cube mold to make samples of the same amount and volume. to form an ethanol gel. Each of the prepared samples was placed on a plate and measured using a hardness tester (TA1 Texture Analyzer, LLOYD instruments, AMETEK, USA).

The results are shown in Table 1 below.

From the above results, the ethanol loading efficiency value was increased due to the increase in the amount of sodium stearate. It was found that 3 to 5% of sodium stearate, which is the minimum required for ethanol gel formation, is preferred.

Also, for average hardness, the highest hardness value was observed for the 5% sodium stearate sample regardless of the ethanol concentration. In contrast, in the 4% sodium stearate sample, the hardness value of the sample decreased as the ethanol concentration increased, and the hardness value of the sample decreased in the order of 50, 70 and 90% ethanol content.

From the above, in order to form an ethanol gel, concentrations ranging from a minimum of 3% sodium stearate to a maximum of 5% sodium stearate are preferred, Ethanol loading efficiency was observed from a minimum of 14.126 ± 0.414 g to a maximum of 26.958 ± 0.284 g per 1 g of sodium stearate.

<Experimental Example 2> Antimicrobial freshness retention agent release pattern evaluation

A coin-shaped sample (diameter 3cm, height 5mm) of about 1 g of samples prepared with ethanol and sodium stearate at each concentration in the Examples and Comparative Examples was prepared.

Initial weights were measured at 5, 15, and 25°C, considering the recommended refrigeration storage conditions for breads and dairy products of 10°C or less and 25°C room temperature conditions to which the product can be exposed during vertical loading and unloading during distribution. From the initial weight, the weight decreased for 7 hours at 1 hour intervals was observed and calculated as a percentage, and the ethanol gel weight (%) was recorded. At this time, it was determined that the reduced weight was released ethanol, and the weight reduction rate pattern was observed as the emission pattern. Each experiment was repeated 3 times per sample.

Ethanol gel weight (%) = (reduced weight at the end of the experiment / initial weight) × 100

Figure 2 shows the weight reduction rate results by ethanol release at 5 ° C. of the ethanol gel of the present invention. At 5 ° C., the weight was reduced relatively uniformly, and the ethanol concentration based on the 5% sodium stearate concentration sample ( 50%, 70%, 90%) sample weight loss was observed to be about 7, 11, 12% per hour.

Specifically, when observed based on the ethanol concentration at 5° C., it was observed that as the ethanol concentration increased, the weight rapidly decreased and the ethanol release rate was fast.

When observed based on the sodium stearate concentration, the sample weight at the 5% sodium stearate concentration decreased more slowly than 3% and 4%, confirming that the ethanol release rate was decreased. That is, it was confirmed that the higher the ethanol concentration, the faster the release rate, and the higher the sodium stearate concentration, the slower the release rate.

From these results, it is a general phenomenon that the higher the concentration of ethanol, the faster it volatilizes, and the higher the concentration of sodium stearate, the slower the release rate is, the sodium stearate is cross-linked between distilled water and ethanol to form a gel. It is explained in the principle of Therefore, stronger cross-links are formed at high concentrations, which can be explained by the observed phenomenon.

3 is a result of the weight reduction rate by ethanol release at 15 ° C. of the ethanol gel of the present invention. Even at 15 ° C., the higher the ethanol concentration, the faster the release rate, and the higher the sodium stearate concentration, the slower the release rate. was observed as

However, since the temperature condition that has a great influence on the release effect increased, the release rate with time occurred faster than the 5 ℃ condition, and the weight loss occurred steeply at the 15 ℃ condition. compared with As a result, based on the 5% sodium stearate concentration sample, sample weights for each ethanol concentration (50%, 70%, 90%) were observed to be about 60, 32, and 44%.

4 is a result of the weight reduction rate by ethanol release at 25 ℃ condition of the ethanol gel of the present invention.

Because the 25℃ condition is a very severe temperature condition, the weight decreased more steeply, and the difference in weight reduction according to the sodium stearate concentration was more easily observed. Therefore, in the 25 ℃ condition, since the weight loss occurs steeply at the beginning, the comparison was made based on the weight of the 2 hour measurement time, and the samples by ethanol concentration (50%, 70%, 90%) based on the 5% sodium stearate concentration sample The weight was observed to be about 38, 32, 28%.

From the above results, it was confirmed that the ethanol release pattern of the freshness retention agent was greatly affected by temperature, and the rate increased rapidly, but overall, the higher the ethanol concentration, the faster the release pattern, and the higher the sodium stearate concentration, the slower the release pattern was confirmed. .

<Experimental Example 3> Antimicrobial evaluation 1

Antibacterial experiments were set with gram-negative and positive bacteria Escherichia coli and Listeria monoytogenes for breads and dairy products prone to spoilage bacteria.

The initial number of E. coli ( Escherichia coli ) cultured for 24 hours in 10 ㎖ of TSB (Tryptic Soy Broth) is 1.70 × 10 ⁸ CFU / ㎖, Listeria monocytogenes ( Listeria monoytogenes ) The initial number of bacteria is 5.10 × 10 ⁸ CFU/mL.

100 μl of each sample was smeared in TSB initially prepared in PDA (Potato Dextrose Agar) and MCA (MacConkey Agar) medium, and ethanol gel was applied. Ethanol gel was prepared in the shape of a coin with a diameter of 3 cm and a height of 5 mm, put in the center of the Petri dish cover, and the medium was inverted to observe the growth of the bacteria after 24 hours at 37°C. At this time, the experiment was conducted on the basis of a non-contact method in which the bacteria did not directly contact the medium.

The results are shown in Table 2 below. At this time, the reduction rate of the number of inhibited bacteria compared to the control corresponding to the initial number of bacteria was expressed as a percentage, and the antibacterial effect was expressed as R (%).

From the results of Table 2 above, In the case of Escherichia coli , it showed antibacterial effect in all experimental group samples. Specifically, it showed an antibacterial effect of at least about 58% to a maximum of about 85% compared to the control group, and in particular, all samples using 90% ethanol concentration showed an antibacterial effect of 80% or more.

In addition, the case of Listeria monocytogenes bacteria ( Listeria monoytogenes ) also showed antibacterial properties in all experimental group samples.

Compared to the control group, the antibacterial effect was from about 37% to the maximum of about 96%, and in particular, all samples using 90% of ethanol showed an antibacterial effect of more than 90%.

From the above, the ethanol gel of the present invention confirmed the antimicrobial expression in both Gram-negative bacteria ( E. coli ) and Gram-positive bacteria ( L. monocytogenes ).

<Experimental Example 4> Antimicrobial evaluation 2

Penicilium roqueforti ( P. roqueforti ), which was mainly conducted and reported in the existing literature on breads and dairy products that are prone to spoilage bacteria, was selected and carried out. At this time, as the sample, a 5% SS/90% ethanol sample showing the best antibacterial effect in the antibacterial evaluation for the Escherichia coli and Listeria monoytogenes was used, and the antimicrobial test of Experimental Example 3 was performed in the same way as

5 is an antimicrobial test group of the ethanol gel of the present invention, A control, B Example 9 (5% SS/90% ethanol), C domestic ethanol volatilizer product, D Japanese product. At this time, Example 9 (5% SS/90% ethanol) showing the highest antibacterial effect among the Examples was used.

As for the experimental conditions, the occurrence of mold was observed with the naked eye for 0, 3, 6, and 9 days at a temperature of 25°C, and 12 samples were prepared and carried out each.

6 is an antimicrobial test result according to the 0, 3, 6, and 9 days storage test of the ethanol gel of the present invention.

On the 6th day of storage, mold bacteria were observed in the control bread, but not in the rest of the experimental group. In addition, on the 9th day of storage, mold was observed in the domestic ethanol volatilizer product C, as in the control group, but no mold was observed in the experimental group of Example 9 (5% SS/90% ethanol).

In the above, the present invention has been described in detail only with respect to the described embodiments, but it is obvious to those skilled in the art that various modifications and variations are possible within the scope of the technical spirit of the present invention, and it is natural that such variations and modifications belong to the appended claims.

Claims (7)

An antibacterial food freshness retention agent consisting of an ethanol gel gelled by containing 3 to 5% (w/v) of sodium stearate in an ethanol solution. The antimicrobial food freshness maintenance agent according to claim 1, wherein the ethanol solution is an ethanol concentration of 50 to 90% (v/v) solution using ethanol and distilled water. The antimicrobial food freshness maintenance agent according to claim 1, wherein the ethanol gel has a carrying capacity of 14 to 26 times ethanol per 1 g of sodium stearate. The antibacterial food freshness retention agent according to claim 1, wherein the ethanol gel has a release behavior due to a reduction in the weight of ethanol for 1 to 7 hours at a temperature of 5 to 25°C. [Claim 2] The antimicrobial food freshness maintenance agent according to claim 1, wherein the ethanol gel has antibacterial properties against Gram-negative bacteria (E. coli ) and Gram-positive bacteria ( Listeria monoytogenes). The antibacterial food freshness maintenance agent according to claim 1, wherein the ethanol gel has antibacterial properties against P. roqueforti. 1) To a solution with an ethanol concentration of 50 to 90% (v/v), add 3 to 5% (w/v) of sodium stearate, and heat until dissolved and transparent;
2) Pour into the mold after the heating is finished,
3) A method of manufacturing an antibacterial food freshness retention agent that is cooled and solidified into an ethanol gel.

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