KR101269647B1 - Composition of liquid dishwashing detergent comprising the extract from fermented garlic and onion, and its preparation - Google Patents

Abstract

PURPOSE: A natural kitchen detergent composition is provided to form foam and have clean capacity as much as a synthetic detergent, have no skin stimulation and washing capacity, be safely used, save water and prevent contamination. CONSTITUTION: A natural kitchen detergent composition comprises extracts mixed with and fermented from garlic peels, garlic stems and opinion peels. A method for preparing the natural kitchen detergent composition comprises the following steps. An ingredient from the garlic peels, the garlic stems and the opinion peels is fermented without water at a temperature of 60-70 °C. The fermented ingredient is extracted from water to get fermented extracts. The fermented extracts are added and mixed with a thickener, a neutralizing agent, a surfactant, a foam-forming admixture and a moisturizer.

Description

Natural kitchen detergent composition comprising fermented extract of garlic and onion, and a method of manufacturing the same {COMPOSITION OF LIQUID DISHWASHING DETERGENT COMPRISING THE EXTRACT FROM FERMENTED GARLIC AND ONION, AND ITS PREPARATION}

The present invention relates to a kitchen detergent composition, more particularly natural kitchen detergent composition comprising a fermentation extract obtained from garlic and onion and a method for producing the same.

Conventional kitchen detergents are prepared using anionic surfactants as a main component, of which surfactants are widely used sodium linear alkylbenzenesulfonate (LAS), alphaolefin sulfonate (AOS), sodium lauryl sulfate (SLS), Sodium lauryl ethoxylated sulfate (SLES), alkyl ether sulfate (AES) and the like. They are excellent in foaming power and detergency, while rinsing is considerably weak, and in particular, since the degree of biodegradation is low in general water systems, it has an adverse effect on the water environment and has a significant irritation on the skin of the human body.

Therefore, in reality, oral toxicity is very low, excellent cleaning power, foaming power, and rinsing ability to meet the housewives' taste, and frequently used housewives add skin nourishment ingredients, excellent skin protection effect, high biodegradation water system There is a need for kitchen detergents that do not affect.

Accordingly, techniques to overcome the problems of kitchen detergents using conventional surfactants have been studied. For example, the active water-soluble natural detergent composition using soybean fatty acid and lecithin, and the same are disclosed in Korean Patent Publication No. 2003-0035929. Manufacturing method ". However, the prior patent is a natural detergent composition containing soybean fatty acid and lecithin, which has the advantage of being eco-friendly without any contaminants harmful to humans or the environment, but the soybean fatty acid is not only expensive but also has a low oxidative stability. There is a problem that becomes unstable according to the change of, there was a problem that does not have sufficient cleaning power.

As such, conventional kitchen detergents do not have a stable and sufficient cleaning power when they cause environmental pollution or are not harmful to the environment. Thus, the conventional kitchen cleaners have excellent cleaning power without causing environmental pollution by improving the problems of the conventional kitchen detergents. Development of eco-friendly kitchen detergents is urgently needed.

-Prior Document 1: Korean Patent Publication No. 2003-0035929 (2003.05.09)

The present invention is to solve the above problems in the prior art, to provide a natural kitchen detergent composition comprising a fermentation extract from garlic, garlic peel, garlic stand, onion and onion peel as a natural substance and a method for producing the same. .

The problem to be solved by the present invention is not limited to the above-mentioned problem, another task that is not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, one aspect of the present invention is the fermentation of at least one material selected from the group consisting of garlic, garlic peel, garlic stand, onion and onion peel after fermentation at a temperature of 60 ℃ to 70 ℃ It provides a natural kitchen detergent composition comprising the fermentation extract obtained by extracting the hot water in the water (water) as an active ingredient.

Another aspect of the invention, the step of fermenting at least one material selected from the group consisting of garlic, garlic peel, garlic stand, onion and onion peel at a temperature of 60 ℃ to 70 ℃ (step 1); Extracting the fermented material from hot water in water to obtain a fermentation extract (step 2); And it provides a method for producing a natural kitchen detergent composition comprising the step (step 3) of adding and mixing the thickener, neutralizing agent, surfactant, foaming agent, and moisturizer to the fermentation extract.

Specific details of other examples are included in the detailed description.

According to the present invention, the present natural kitchen detergent composition uses a fermentation extract obtained by fermentation and hot water extraction from garlic, garlic peel, garlic stand, onion and onion peel, thereby at least a similar amount of foam, detergency, skin In addition to the results of irritation, rinsing, and stability of kitchen detergents, it is made of natural ingredients to prevent environmental pollution and save water. Garlic stand, garlic peel, onion peel, etc. Can be used to significantly reduce the amount of garbage.

Advantages and features of the present invention and methods for achieving them will be apparent with reference to the embodiments described below in detail. The present invention may, however, be embodied in many different forms and should not be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the concept of the invention to those skilled in the art. Is provided to fully convey the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims.

One aspect of the invention is a garlic (garlic), garlic peel, garlic stem, onion (onion) and at least one material selected from the group consisting of onion peel after fermentation at a temperature of 60 ℃ to 70 ℃ the number of the fermented material It provides a natural kitchen detergent composition comprising a fermentation extract obtained by extracting hot water as an active ingredient.

The fermentation extract of garlic, garlic peel, garlic stand, onion and onion peel of the present invention is the main component of the natural kitchen detergent composition of the present invention, the material obtained through the fermentation and hot water extraction process.

The fermentation process is carried out by warming at least one material selected from the group consisting of garlic, garlic peel, garlic stem, onion and onion peel to a temperature of 60 ° C to 70 ° C. In this process, water is not used at all, and fermentation is performed only with moisture contained in the material. The fermentation temperature is limited to 60 ℃ to 70 ℃, if less than the temperature may not be sufficient fermentation from the material, if it exceeds the temperature may cause problems that are not economical. Within the fermentation temperature range, the fermentation is performed for about 12 days to about 15 days, but if the fermentation temperature is low, the time may be longer. During this fermentation process, the garlic and onion turns black and become black garlic and black onion, and the garlic stand, garlic peel and onion peel also turn black.

After this fermentation process, hot water extraction is performed, where hot water extraction means extracting the materials by applying heat from water, and more specifically, in the present invention, the fermented materials are poured with water and boiled while boiling. It means a process to make fermentation extract sufficiently concerned. Here, water is used for extraction, which can be used to recover fermented extracts from fermented garlic, garlic peel, garlic stand, onion and onion peel. The water may be any water available easily, such as distilled water or tap water, preferably tap water. The heating temperature can be variously adjusted by those skilled in the art as long as the fermentation broth can be sufficiently concerned, and in general, the fermentation material can be limited to a temperature above the boiling temperature to boil, for example, 50 to 70 ℃ Or higher temperatures. The heating temperature may be heated by heating the hot water extraction in a constant temperature within the temperature in order to increase efficiency and reduce the extraction time, or by heating at a specific temperature for a specific time and then at a different temperature. Preferably it is possible to constantly heat at a lower temperature after constant heating to a higher temperature within the above temperature range. As an example, in the present invention, after heating at a constant temperature at 70 ℃ can be heated at 50 ℃ after a predetermined time. The heating time can also be variously adjusted by those skilled in the art as long as the fermentation broth is sufficiently concerned, and as an example, as described in the Examples of the present invention, about 700 to 750 ml (or g), heating time can be limited until the volume (or weight) of the solution is reduced to 720 ml (or g) in Example 1). As a more specific example, the heating time may be limited to 10 to 30 minutes.

The garlic, garlic peel, garlic stand, onion and onion peel may be used alone or in any combination thereof, and the combination ratio thereof is not particularly limited. Garlic and onions, and their shells and stems are not limited to those types, and all kinds of garlic and onions that are commonly available may be used.

The fermentation extract thus obtained exhibits a cleaning power at least similar to that of a strong synthetic raw material detergent, as described in the Examples below (see Table 1). It is not known exactly what principle the function of the fermentation extract of the present invention as a detergent, but it is believed that allicin (allicin) contained in garlic and onion is modified during the fermentation process to have a function as a detergent. This is because the fresh garlic and onions before fermentation do not show any function as a detergent, whereas the garlic and onion fermented after fermentation show a detergent function. As is well known, allicin has a strong bactericidal action and antibacterial effect, and has the effect of sterilizing and disinfecting various bacteria such as food poisoning bacteria, dysentery bacteria, and Duff bacteria. In particular, it is known that the bactericidal power is stronger than penicillin or delamycin. In addition, it is known that the antioxidant effect is about 200 times stronger than vitamin E in the antioxidant effect.

The fermentation extract of the present invention thus obtained has excellent cleaning power as described above and may be contained as a main component of the kitchen detergent composition, preferably 60% to 80% by weight, more preferably based on 100% by weight of the natural kitchen detergent composition. And from 65% to 75% by weight, even more preferably 72% by weight. When used below the above range, the cleaning power may be poor, causing problems in the cleaning function of the kitchen detergent composition, and when the above range is exceeded, the amount of other components of the kitchen detergent composition described below is reduced. It can cause problems with other functions as a detergent composition.

The present invention further comprises the fermentation extract as a main component, and adds the following additional substances to use the fermentation extract as a kitchen detergent.

In the present invention, xanthan gum is used as a thickener. Xanthan gum is generally a natural gel extracted from sugar cane and is used as a base material of cosmetics, and is used as a thickener in the present invention. It contains 0.1% to 1% by weight, preferably 1% by weight, based on 100% by weight of the natural kitchen detergent composition of the present invention. When used in less than the above range, the function as a thickener cannot be exhibited sufficiently, and in the case of exceeding the above range, there is a disadvantage of causing an excessive viscosity improvement and causing inconvenience in use.

In the present invention, sodium bicarbonate (sodium bicarbonate) is used as a neutralizing agent. Since the fermentation extract of the present invention prepared above is highly acidic for use as a detergent, a neutralizer is used to neutralize it to neutrality. These neutralizers not only increase cleaning power, but also can easily wipe off grease and smudges. It contains from 1% to 6% by weight, preferably 3% by weight, based on 100% by weight of the natural kitchen detergent composition of the present invention. When used below the above range, the fermentation broth may not be sufficiently neutralized, and may not sufficiently exhibit the function of the above-mentioned neutralizing agent, and when it exceeds the above range, it may not show economic advantages and may lead to reduction of other properties. .

In the present invention, LES (laureth sulfosuccinate) is used as a surfactant for natural viscosity thickening. The LES is a surfactant for natural viscosity thickening obtained from palm and succinic acid. It contains 9% to 15% by weight, preferably 10% by weight, based on 100% by weight of the natural kitchen detergent composition of the present invention. When used below the above range, it may not sufficiently exhibit the function of the surfactant for viscosity thickening, and when it exceeds the above range, it may not show economic advantages and may lead to reduction of other properties.

In the present invention, cocobetaine is used as the foaming agent. Cocobetaine is a surfactant obtained from coconut oil and functions to form rich bubbles. Its amount contains from 9% to 15% by weight, preferably 10% by weight, based on 100% by weight of the natural kitchen detergent composition of the present invention. When used below this range, the foaming function may not be sufficiently exhibited, and when it exceeds the above range, it may not exhibit economic advantages and may lead to reduction of other properties.

In addition, the natural detergent composition of the present invention uses glycerin as a moisturizing agent. Glycerin is a material commonly used for moisturizing and viscosity, which contains 0.9 to 8% by weight, preferably 4% by weight, based on 100% by weight of the natural kitchen detergent composition of the present invention. When used below the above range, the moisturizing function and the viscosity improving function may not be sufficiently exhibited, and when exceeding the above range, it may not show economic advantages and may lead to reduction of other properties.

The natural detergent composition of the present invention may optionally use level oil to reduce the aroma of fermentation broth (for example, black garlic) while showing a fresh aroma, and may contain a grapefruit extract having a function of no natural extract. have. They each contain 0.1 to 0.2 parts by weight based on 100 parts by weight of the natural kitchen detergent composition of the present invention.

In addition, the natural kitchen detergent composition of the present invention may contain various materials other than the above-described additive materials for imparting functions such as flavor and deodorization of the natural kitchen detergent.

In addition, another embodiment of the present invention comprises the step of fermenting at least one material selected from the group consisting of garlic, garlic peel, garlic stand, onion and onion peel at a temperature of 60 ℃ to 70 ℃ (step 1);

Extracting the fermented material from hot water in water to obtain a fermentation extract (step 2); And

It provides a method for preparing a natural kitchen detergent composition comprising the step (step 3) of adding and mixing a thickener, a neutralizing agent, a surfactant, a foaming agent, and a moisturizer to the fermentation extract.

Step 1 ferments one or more natural ingredients selected from the group consisting of garlic, garlic peel, garlic stand, onion and onion peel. More specifically, the fermentation of step 1 is characterized in that the fermentation of at least one material selected from the group consisting of garlic, garlic peel, garlic bar, onion and onion peel for 12 to 15 days at a temperature of 60 ℃ to 70 ℃ . In this fermentation process, water is not used at all, and the fermentation is performed only with moisture contained in the material. Fermentation temperature is limited as 60 ℃ to 70 ℃, fermentation time is limited to 12 to 15 days. In the case of fermentation below the temperature and time, fermentation may not occur sufficiently, and if the temperature is too low, a problem of heating for a long time may occur. On the other hand, if the temperature and time are exceeded, it may not show economic advantages due to additional heating. During this fermentation process, the garlic and onion turns black and become black garlic and black onion, and the garlic stand, garlic peel and onion peel also turn black.

For such fermentation, a container that can be continuously heated for several days to several tens of days used in the art can be used, and its capacity can be variously adjusted according to household to industrial use. For example, an electric rice cooker or a warm rice cooker may be used for home use, and a heatable tank may be used for an industrial use. Such a container is not particularly limited in the present invention.

In step 2, a fermentation extract is obtained from the material fermented in step 1. More specifically, the fermentation extract in step 2 is obtained by hot water extraction while boiling the material fermented in step 1 in water. Here, the water may be any water available easily, such as distilled water or tap water, preferably tap water. The heating temperature can be variously adjusted by those skilled in the art as long as the fermentation broth can be sufficiently concerned, and in general, the fermentation material can be limited to a temperature above the boiling temperature to boil, for example, 50 to 70 ℃ Or higher temperatures. The heating temperature may be heated by heating the hot water extraction in a constant temperature within the temperature in order to increase efficiency and reduce the extraction time, or by heating at a specific temperature for a specific time and then at a different temperature. Preferably it is possible to constantly heat at a lower temperature after constant heating to a higher temperature within the above temperature range. As an example, in the present invention, after heating at a constant temperature at 70 ℃ can be heated at 50 ℃ after a predetermined time. The heating time can also be variously adjusted by those skilled in the art as long as the fermentation broth is sufficiently concerned, and as an example, as described in the Examples of the present invention, about 700 to 750 ml (or g), heating time can be limited until the volume (or weight) of the solution is reduced to 720 ml (or g) in Example 1). As a more specific example, the heating time may be limited to 10 to 30 minutes.

The fermentation extract obtained by fermentation can remove solid materials, that is, fermented garlic, garlic peel, garlic stand, onion and onion peel using a net which can be used conventionally. The nets used in the art are not very limited in size and may be used as long as the solids can be sufficiently filtered.

In step 3, a thickener, a neutralizing agent, a surfactant, a foam forming agent, and a moisturizer are added and mixed to the fermentation broth. The materials to be added can be used mainly what can be obtained from natural materials, if not readily available synthetic materials may be used, preferably those obtained from natural materials. Specific examples of the additives include xanthan gum as a thickener, sodium hydrogencarbonate as a neutralizer, laureth sulfosuccinate (LES) as a surfactant for viscosity thickening, and cocobetaine as a foaming agent. (cocobetaine) phosphorus is used, and glycerin is used as a moisturizing agent.

The addition of these substances can be added and mixed in sequence, or at the same time, as well as other substances according to the addition depending on the state. This is not particularly limited in the present invention.

The amount added of these materials is as described in one aspect above.

In step 3 or after step 3, a small amount of lemon oil may be added to reduce garlic aroma, and a small amount of grapefruit extract that functions as a natural preservative may be optionally added for long term preservation. Lemon oil and grapefruit extract are readily available to those skilled in the art and are not described separately herein. The amount added or as described in one aspect above.

In addition, in addition to the lemon oil or grapefruit extract, various other substances well known to those skilled in the art may be added to impart aroma and deodorant of a natural kitchen detergent.

The natural kitchen detergent composition thus obtained is used for cleaning not only tableware, stainless containers, but also tiles, aluminum chassis, angles, windows, mirrors, perimeters of sinks, stoves, steamed fans, household appliances, plastics, and automobile oils. In particular, when used in a stainless container may exhibit a function that exhibits a gloss as well as a cleaning function.

The natural kitchen detergent composition uses fermented extracts fermented and hydrothermally extracted from garlic, garlic peel, garlic stand, onion, and onion peel, so that at least a similar amount of foam, cleaning power, skin irritation, rinsability, and Not only can you get the result of the stability of the kitchen detergent, but also consists of natural ingredients to prevent environmental pollution and water saving effect, and can be used as garlic, garlic peel, onion peel, etc. It has the effect of reducing the size.

In the following, preferred embodiments of the present invention will be described. The following examples are intended to illustrate the invention and will not limit the scope of the invention.

Example

< Example  1> Preparation of Natural Kitchen Detergent Composition of the Present Invention

In a 4 L heatable container, a thermosbasket, the main raw material consisting of garlic, garlic peel and garlic bar, or the main material consisting of onion and onion peel, or garlic, garlic peel and garlic stand, onion and onion husk, as described in Table 1 below. 1 kg of the main raw material consisting of a fermentation for about 12 to 15 days at about 70 ℃ to allow the main raw material to fully ferment.

In a 2 L heatable vessel, 200 g of the fermented main raw material was added to 1 L of water and boiled for 10 minutes on medium heat (about 70 ° C.) and 20 minutes on low heat (about 50 ° C.) to give sufficient fermentation to the fermented main raw material. . Thereafter, this was filtered through a network, and the residue was filtered to obtain a fermentation extract. The weight of the fermentation extract was 720 g.

10 g of xanthan gum, 30 g of sodium bicarbonate, LES 100 g, cocobetaine 100 g, glycerin 40 g, lemon oil 2 g, grapefruit extract 2 g are added to the fermentation extract and mixed well, the natural kitchen detergent of the present invention. A composition was obtained.

< Experimental Example  1> Measurement of Properties of Natural Kitchen Detergent Composition of the Present Invention

The amount of foam, washing power, rinsing properties, skin irritation and stability of the natural kitchen detergent of the above example are shown in Table 1 together with the compositions in the following measuring methods.

A. Foam amount  evaluation

In order to measure the amount of foam, first, the stock solution of the prepared kitchen detergent is diluted to a concentration of 0.1% by weight, shaken 50 times in a 100 ml cylinder, and then a method of measuring the height of the amount of foam generated is taken. The height of the foam amount is expressed by the numerical value of the volume shown in the cylinder.

B. Cleanability Evaluation

After preparing the solution for each test condition, the test piece containing 10 × 10 (cm 2) rolled oil was deposited for 10 seconds to degrease the rolling oil remaining on the surface of the test piece. The degreased steel sheet was washed with distilled water, and then dried in a drier, cut into 10 × 2.5 (cm 2) sizes, and the surface residual amount of the specimen was measured five times using an RC-212 carbon analyzer to obtain an average value.

C. Skin irritation evaluation

Using a closed cloth, a certain amount of the undiluted solution was buried in contact with the human skin, fixed, and maintained for 48 hours, and then removed to determine the state of the skin visually.

Judgment symbol ● is no abnormality, ○ is slightly red phenomenon than other skin, △ is a slight allergic symptoms, × means skin-specific symptoms occur.

D. Rinseability  evaluation

Rinsing evaluation was a relative comparison in three forms by measuring the amount of water used by rinsing with water until there is no foam to wash a certain amount of dishes by applying the same amount to a sponge.

The judgment symbol x is not good, Δ is usually, and ○ is very good.

E. Evaluation of Stability of Kitchen Detergents

In the stability evaluation, after six cycles of each detergent was repeatedly held at a temperature of −10 ° C. for 12 hours at a low temperature and 12 hours at a temperature of 40 ° C. at a low temperature, the apparent transparency of the detergent was evaluated as stability. The foaming power and cleaning power were evaluated.

Determination mark ○ indicates no problem in appearance and bubble / cleaning force, △ means blurring in appearance but no problem in bubble / cleaning force, and × means that there is problem in both appearance and bubble / cleaning force.

Category (% by weight) Example 1 Example 2 Example 3 Composition of the main ingredient Garlic, garlic peel and garlic Onion & Onion Peel Garlic, garlic peel and garlic, and a combination of onion and onion peel Foam amount (ml) 93 92 92 Cleaning power 92.3 90.8 91 Skin irritation ● ● ● Rinseability ○ ○ ○ Evaluation of the stability of the kitchen detergent ○ ○ ○

Natural kitchen detergent composition according to the present invention by using a fermentation extract obtained by fermentation and hot water extraction from garlic, garlic peel, garlic stand, onion and onion peel, at least similar foam amount, cleaning power, skin irritation, In addition to the results of rinsing and stability of the kitchen detergent, it is made of natural ingredients to prevent environmental pollution and water saving effect, and can be used to remove garlic, garlic peel, onion peel, etc. It has the effect of reducing the amount of garbage.

Claims (8)

One or more materials selected from the group consisting of garlic peel, garlic stem, and onion peel are fermented at a temperature of 60 ° C. to 70 ° C. without adding water, and then the fermented material is obtained by hydrothermal extraction in water. Natural kitchen detergent composition comprising a fermentation extract as an active ingredient. The method of claim 1, based on 100% by weight of the natural kitchen detergent composition,
Fermentation extract obtained by hot water extracting the fermented material from water after fermenting at least one material selected from the group consisting of garlic peel, garlic stem and onion peel at a temperature of 60 ° C. to 70 ° C. without adding water Weight percent to 80 weight percent,
0.5 to 1 weight percent thickener,
1% to 6% by weight of neutralizing agent,
9-15% by weight of surfactant for viscosity thickening,
9-15 weight percent foaming agent, and
Natural kitchen detergent composition comprising 0.5 to 8% by weight of a moisturizer. The thickener is xanthan gum, the neutralizing agent is sodium bicarbonate, the viscosity thickening surfactant is laureth sulfosuccinate (LES), the foam former is cocobetaine, and the moisturizing agent is glycerin. Natural kitchen detergent composition. The method according to claim 1 or 2, based on 100% by weight of the natural kitchen detergent composition,
Fermentation extract obtained by fermenting at least one material selected from the group consisting of garlic peel, garlic stem, and onion peel at a temperature of 60 ° C. to 70 ° C. without adding water, followed by hydrothermal extraction of the fermented material from water 72 weight%,
Xanthan gum 1% by weight,
Sodium bicarbonate 3% by weight,
10% by weight of LES,
10% by weight of cocobetaine, and
Natural kitchen detergent composition comprising 4% by weight of glycerin. The natural kitchen detergent composition of claim 1, further comprising one or both of 0.1 to 0.2 parts by weight of lemon oil and 0.1 to 0.2 parts by weight of grapefruit extract, based on 100 parts by weight of the natural kitchen detergent composition. . Fermenting at least one material selected from the group consisting of garlic peel, garlic stem, and onion peel at a temperature of 60 ° C. to 70 ° C. without adding water (step 1);
Extracting the fermented material from hot water in water to obtain a fermentation extract (step 2); And
Method of preparing a natural kitchen detergent composition comprising the step (step 3) of adding and mixing a thickener, a neutralizing agent, a surfactant, a foaming agent, and a moisturizer to the fermentation extract. 7. The method of claim 6, further comprising adding and mixing one or more of lemon oil and grapefruit extract in step 3 or after step 3. The method of claim 6, wherein step 1 is one or more ingredients selected from the group consisting of garlic peel, garlic bark, and onion peel fermentation for 12 to 15 days at a temperature of 60 ℃ to 70 ℃ without adding water Method of producing a natural kitchen detergent composition comprising.