KR102172002B1 - Manufacturing method of natural liquid soap using vegetable oil and natural liquid soap manufactured thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing a natural liquid soap using vegetable oil and the natural liquid soap manufactured by the same. The method for manufacturing the natural liquid soap using vegetable oil according to the present invention comprises: an oil preparation step (S100) of preparing vegetable oil; an oil heating step (S200) of heating the prepared oil; a caustic solution preparation step (S300) of preparing a caustic solution by dissolving potassium hydroxide in purified water; an oil and caustic solution mixing step (S400) of mixing the heated oil with the prepared caustic solution to manufacture a saponified paste; an aging step (S500) of aging the saponified paste; and a purified water and additive adding step (S600) of adding purified water and an additive to the aged paste. By the above-described configuration, the natural liquid soap using vegetable oil according to the present invention, unlike existing soaps, can be manufactured in a short period of time, is safe for sensitive skin, has excellent cleansing power against contamination of human body parts such as skin and hair, body odor and the like, and thus has excellent skin exfoliation and moisturizing effects.

Description

TECHNICAL FIELD The manufacturing method of natural water soap using vegetable oil and natural water soap manufactured thereby TECHNICAL FIELD [MANUFACTURING METHOD OF NATURAL LIQUID SOAP USING VEGETABLE OIL AND NATURAL LIQUID SOAP MANUFACTURED THEREBY}

The present invention relates to a method of manufacturing natural water soap using vegetable oil and to a natural water soap manufactured thereby, and more particularly, unlike conventional soap, it can be manufactured in a short period of time and is safe for sensitive skin, and contamination of human body parts such as skin and hair, The present invention relates to a method for producing a natural water soap using vegetable oil having excellent cleansing power against body odor and having excellent skin exfoliation and moisturizing effects, and a natural water soap produced thereby.

Soap is one of the daily necessities that are widely used for washing and washing faces in everyday life. In particular, recently, cosmetic soaps containing various active ingredients have been developed and released in an effort to help clean the skin and to expect moisturizing or other effects.

In addition, in order to remove the characteristic odor of oil and fat, and to increase the product value, various colors and flavors are sometimes added. In a broad sense, it is a generic term for metal salts such as saturated and unsaturated higher fatty acids, tor oil fatty acids, resin acids, and naphthenic acid, and in a narrower sense, it is a high-grade mainly used for washing. It is a water-soluble alkali metal salt of fatty acid.

As fatty acids, from caproic acid to behenic acid are used, and alkalis are generally sodium and potassium, but there are also organic bases such as ammonia, ethanolamine and guanidine, alkali metal salts and their organic bases. Since only water dissolves in an arbitrary ratio, it can be used for cleaning. Metal salts other than those mentioned above are mostly not soluble in water, so they are classified as metallic soaps.

The scent used mainly is a combination scent, and products with natural plant scents are also preferred. In particular, by adding extracts of natural plants that have been used for skin care as a folk remedy for a long time (for example, ginseng, cucumber, apricot, aloe, lemon, citron and mugwort), or by combining the peculiar odors of these plants. Products that are expressing are being developed.

On the other hand, water soap is manufactured by the MP (Melt Pour) method, CP (Cold Process) method, HP (Hot Process) method for convenience.

The MP method is a method of manufacturing a solid soap by dissolving a dissolving soap body that has been saponified with fats and oils and caustic substances in heat and reprocessing it with necessary additives. A recipe is not required and the manufacturing method is simple, but the primary base is manufactured. It is difficult to manufacture the soap that the worker intends to make because it is making handmade soap in the state of being used.

In addition, the CP method is a method of preparing a solid soap or water soap paste at a low temperature, and is a method of inducing saponification by reacting fats and oils with caustic substances. Solid soap can be prepared by using sodium hydroxide (NaOH) as a caustic substance, and water soap paste can be prepared by using potassium hydroxide (KOH).

Among them, the method of preparing a water soap paste is to add potassium hydroxide to oils and fats, and when the saponification reaction is performed, the saponification can proceed smoothly only by vigorous stirring for a long time.For the saponification reaction, the soap must be stirred for 2 to 6 hours using a hand blender. There is a disadvantage that it is made.

In addition, the HP method is a method of continuously applying heat to prepare a solid soap or a water soap paste, and is a method of inducing saponification by reacting fats and oils and caustic substances at high temperature. This method induces faster saponification than the CP method, but this also makes a stronger trace than the general trace (normal trace (still stirring while leaving a stir mark) by vigorous stirring the caustic substance for 10 minutes or more. Stirring to be like mashed potatoes] Since saponification can proceed smoothly only through a few swelling reactions, there is a disadvantage that a working tool such as a hand blender is required. In addition, there is a disadvantage in that the production time takes about 1 hour with the non-water bath method and 4 to 5 hours with the water bath method.

Therefore, the inventors of the present invention shortened the manufacturing time and were researching a method of manufacturing soap without working tools such as a hand blender, and by manufacturing natural water soap using natural vegetable oils, purified water, and potassium hydroxide (KOH), it is possible to manufacture in a short period of time. It was confirmed that it is safe for sensitive skin and has excellent cleaning power against contamination of human body parts such as skin and hair, and body odor, and the present invention was completed.

Domestic registered patent No. 10-0825267 (registered on April 21, 2008) Domestic registered patent No. 10-1213619 (registered on December 12, 2012) Korean Patent Publication No. 10-2017-0094573 (published on August 21, 2017)

The present invention is a method of manufacturing natural water soap using vegetable oil that can be manufactured in a short period of time, unlike conventional soaps, is safe for sensitive skin, has excellent cleansing power against contamination and body odor of human body parts such as skin and hair, and has excellent skin exfoliation and moisturizing effect. And it is to provide a natural water soap prepared thereby.

In addition, the present invention can be manufactured without working tools such as a hand blender, and it does not require a aging period of about 2 weeks as in the prior art, and by passing a aging period of about 2 to 3 days, the manufacturing time of water soap can be shortened. It is to provide a method of manufacturing a natural water soap using vegetable oils that can increase production, and a natural water soap manufactured thereby.

Various problems to be solved by the present invention are not limited to the problems mentioned above, and other problems that are not mentioned will be clearly understood by those skilled in the art from the following description.

The method of manufacturing a natural water soap using vegetable oil according to the present invention includes an oil preparation step (S100) of preparing a vegetable oil; Oil heating step of heating the prepared oil (S200); A caustic solution preparation step of preparing a caustic solution by dissolving potassium hydroxide in purified water (S300); Mixing the oil and caustic solution (S400) of preparing a saponified paste by mixing the prepared caustic solution with the heated oil; Aging step of aging the saponified paste (S500); And adding purified water and additives (S600) of adding purified water and additives to the aged paste.

In the oil preparation step (S100), the vegetable oil may include avocado oil, fermented Eoseongcho oil, and black bellflower oil in a weight ratio of 1:1:1.

In the oil heating step (S200), the prepared oil may be heated to a temperature of 80 to 85°C.

In the caustic solution preparation step (S300), the potassium hydroxide and purified water may be mixed and prepared in a weight ratio of 1:1.5 to 3.5.

In the oil and caustic solution mixing step (S400), a saponified paste may be prepared by mixing and stirring at a weight ratio of 60 to 90 parts by weight of the caustic solution with respect to 100 parts by weight of oil heated to a temperature of 80 to 85°C.

In the aging step (S500), the saponified paste may be aged for 45 to 50 hours at a temperature of 23 to 27°C.

In the step of adding purified water (S600), purified water and additives are added to the aged paste, heated to a temperature of 78 to 82°C, and stirred while dissolving the aged paste. Purified water for 100 parts by weight of the aged paste And it may be added in a weight ratio of 70 to 120 parts by weight of the additive.

In addition, the present invention includes a natural water soap using the vegetable oil prepared by the above method.

Details of other embodiments are included in the detailed description.

The natural water soap using vegetable oil according to the present invention can be manufactured in a short period of time, unlike conventional soaps, is safe for sensitive skin, has excellent cleansing power against contamination of human body parts such as skin, hair, etc., and has excellent skin exfoliation and moisturizing effect. .

In addition, the manufacturing method of natural water soap using vegetable oil according to the present invention can be manufactured without working tools such as a hand blender, and does not require a aging period of about 2 weeks as in the prior art, and a aging period of about 2 to 3 days is required. By roughing, the manufacturing time of water soap can be shortened and the production volume can be increased.

It will be fully understood that the embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

1 is a flow chart illustrating a method of manufacturing a natural water soap using vegetable oil according to the present invention.
2 is a photograph showing an example of natural water soap using vegetable oil prepared according to the present invention.

Advantages and features of the present invention, and a method of achieving them will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content may be thorough and complete, and the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise.

Unless otherwise defined, all terms including technical or scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning of the related technology, and should not be interpreted as an ideal or excessively formal meaning unless explicitly defined in this application. Does not.

Hereinafter, with reference to the accompanying drawings, a method of manufacturing a natural water soap using vegetable oil according to the present invention will be described in detail with reference to a preferred embodiment.

1 is a flowchart illustrating a method of manufacturing a natural water soap using vegetable oil according to the present invention, and FIG. 2 is a photograph showing an example of a natural water soap using vegetable oil manufactured according to the present invention.

1 and 2, the method of manufacturing a natural water soap using vegetable oil according to the present invention includes an oil preparation step (S100), an oil heating step (S200), a caustic solution preparation step (S300), and an oil and caustic solution mixing. It includes a step (S400), a aging step (S500), and a step of adding purified water and an additive (S600).

1. Oil preparation step (S100)

The oil preparation step (S100) is a step of preparing vegetable oil.

In the oil preparation step (S100), the vegetable oils include coconut oil, palm oil, lard (animal oil containing pork fat), olive oil, grape seed oil, castor oil, rice bran oil, shea butter, camellia oil, sunflower seed oil, evening primrose oil. , Calendula, apricot seed oil, jojoba oil, canola oil, hemp seed oil, lotus oil, and green tea seed oil, any one or more known vegetable oils selected from the group consisting of may be prepared, preferably avocado prepared as follows ( Avocado) oil, Eoseongcho fermented oil and black bellflower oil can be prepared in a weight ratio of 1:1:1.

The avocado oil can be extracted from avocado, and the avocado oil contains a large amount of unsaturated fatty acids, which greatly reduces the incidence of heart disease, cancer, and diabetes, and also increases the absorption rate of beta-carotene when consumed with green and yellow vegetables. It can be increased by 15.3 times.

The avocado is rich in vitamins and minerals, effectively decomposes cholesterol, can prevent various adult diseases and vascular diseases, is good for a short-term diet, and is rich in lutein and zeaxanthin, so it is good for eye health.

In addition, the avocado contains important antioxidants such as vitamin C and vitamin E, so it can fight inflammation and alleviate the symptoms of arthritis, and oleic acid, an unsaturated fatty acid of avocado, synthesizes cholesterol and fat in cells. Can be prevented.

For example, as the avocado oil, avocado oil prepared by the following manufacturing method may be used.

First, after preparing the avocado, you can wash it thoroughly in water.

Next, the washed avocado may be immersed in grape juice and a rancidity inhibitor. It is possible to prevent discoloration or rancidity of the avocado oil prepared by immersing the avocado in grape juice and rancidity inhibitor as described above.

The washed avocado can be immersed in a mixture of grape juice and a rancidity inhibitor in a ratio of 1:1 by weight, and the rancidity inhibitor is mixed with vitamin C and a salt solution in a weight ratio of 1:1. Can be manufactured.

The grape juice is good for preventing blood clots and preventing adult diseases such as high blood pressure, arteriosclerosis and heart disease, and can help improve memory, and the salt solution used as the rancidity inhibitor may be a salt solution having a concentration of 1 to 2% by weight, After immersing in a weight ratio of 100 to 120 parts by weight of a mixture of grape juice and rancidity inhibitor with respect to 100 parts by weight of the washed avocado, it may be maintained for 10 to 40 minutes.

Thereafter, the avocado immersed in the mixture of grape juice and rancidity inhibitor may be taken out so that the grape juice and rancidity inhibitor components penetrate into the avocado.

In the above step, by allowing the active ingredient of grape juice and rancidity inhibitor to penetrate to the surface of the avocado, it is possible to prevent discoloration or rancidity of the avocado oil produced even after a long period of time.In this step, in the mixed solution of grape juice and rancidity inhibitor It can be carried out by storing the separated avocados at a temperature of 28 to 32° C. for 60 to 100 minutes.

Subsequently, the avocado into which the components of the grape juice and rancidity inhibitors have penetrated may be steamed.

The steaming of the avocado can be performed by steaming the avocado into which the components of the grape juice and rancidity inhibitors are infiltrated with steam for 50 to 100 minutes.If the steaming of the avocado is performed below the above lower limit, sufficient steaming is performed. There is a problem that is not achieved, and when the above upper limit range is exceeded, the difference in effect according to the increase of the steaming time may be insignificant.

Next, the steamed avocado can be dried.

Drying of the steamed avocado may be performed for 10 to 20 hours at a temperature of 45 to 50°C of the steamed avocado, and mechanical drying using a dryer may be used in order to keep the drying temperature of the avocado constant. have.

Next, the dried avocado can be washed with one or more acids of acetic acid or citric acid, and the washing of the dried avocado is by washing the surface of the dried avocado with at least one acid of acetic acid or citric acid. There is an effect of improving the flavor and color of avocado oil to be manufactured through a fermentation process.

Subsequently, a fermentation broth composed of a culture broth and lactic acid bacteria may be sprayed on the washed avocado.

As the lactic acid bacteria, any one known lactic acid bacteria selected from the group consisting of lactic acid bacteria ( Lactobacillales ), Streptococcus thermophiles , and Bifidobacterium longum may be used, and the culture medium is peptone , Malt extract, sodium citrate, potassium phosphate dibasic, glucose, and distilled water, and the culture solution is 15 to 25 parts by weight of peptone, malt extract 5 to 15 It may be made by mixing in a weight ratio of 0.5 to 1.5 parts by weight of sodium citrate, 0.1 to 0.3 parts by weight of dibasic potassium phosphate, 1 to 3 parts by weight of glucose, and 100 to 200 parts by weight of distilled water.

In the culture medium, the peptone is a nitrogen source that supplies protein and supplies proteins necessary for the growth of microorganisms, and the malt extract contains various minerals, vitamin B groups, and amino acids, so that it can help the growth of microorganisms, and the sodium citrate Silver is an inorganic substance that maintains a state optimized for the growth of microorganisms by adjusting the pH of the culture medium, and can supply nutrients, and the glucose can function as an important component by which lactic acid bacteria metabolize sugar to produce organic acids.

Next, the avocado sprayed with the fermentation broth can be fermented, and the fermentation of the avocado is 3 to 6 days in a storage container maintaining a temperature of 45 to 50°C and a humidity of 60 to 65% of the avocado sprayed with the fermentation broth. Can be stored for fermentation.

Then, the fermented avocado may be dried in cold air.

Cold air drying of the fermented avocado may be performed by drying the fermented avocado with cold air at a temperature of 3 to 6°C for 5 to 10 hours, and maintaining the fermented avocado at a temperature of 55 to 60°C for 1 to 3 days.

Subsequently, the cold air dried avocado may be extracted to prepare an oil.

As a method of obtaining oil from the cold air dried Eoseongcho in the above step, there are various known methods such as steam distillation method and extraction method, and the method for preparing the oil in the present invention may use various known extraction methods as described above. , For convenience of description and clarity of the technical idea of the present invention, a detailed description of a method of extracting oil from the cold-air dried Eoseongcho will be omitted.

The Eoseongcho fermented oil may be used Eoseongcho fermented oil prepared by the following method.

First, you can prepare and wash Eoseongcho.

The Eoseongcho (Houttuynia cordata thunb) is an outpost of Yakmomil, a plant of the Saururaceae family, and lives in southeastern Asia and particularly in Japan and Korea. Eoseongcho is also called Sip-Yak because it has ten medicinal effects, and the stem is like a sweet potato leaf, and it is also called Eoseongcho because it originates from the fact that when you touch the raw leaves, fish smells badly. Eoseongcho is also available for medicinal use and edible use. It is classified as animals and plants that can only be used in a minimum amount as an auxiliary ingredient in the classification of food raw materials in the food code. Is used as a cosmetic and health functional food that helps detoxification and beauty.

Next, the washed Eoseongcho may be steamed with steam.

In the above step, the steaming may be performed by heating the washed Eoseongcho at a temperature of 145 to 155°C and a pressure of 4 to 5kgf/cm ² with steam for 20 to 40 minutes.

Then, the steamed Eoseongcho may be dried.

In the above step, the drying is performed by drying the Eoseongcho for 40 to 60 hours at a temperature of 18 to 22°C and a humidity of 55 to 60% in order to prevent the chlorophyll of the Eoseongcho from being destroyed and volatilization of useful components during sunlight drying. I can.

Subsequently, the dried Eoseongcho can be heated to cool after roasting. The dried Eoseongcho is first roasted at a temperature of 75 to 80°C for 1 to 5 minutes after adding the dried Eoseongcho to a heating container, and the 1 The roasted Eoseongcho is secondarily roasted at a temperature of 120 to 140°C for 10 to 50 seconds, and the second roasted Eoseongcho is cooled at a temperature of 35 to 45°C for 1 to 3 hours.

Next, the shell powder and lactic acid bacteria culture solution may be sprayed on the cooled Eoseongcho and mixed.

In the above step, it may be mixed by spraying at a weight ratio of 3 to 7 parts by weight of the shell powder and 2 to 6 parts by weight of the lactic acid bacteria culture solution based on 100 parts by weight of the cooled Eoseongcho.

In addition, in the step, the lactic acid bacteria may use a lactic acid strain isolated from kimchi, which is a fermented food, specifically, as the lactic acid strain, Lactobacillus curvatus , Weissella viridescens , Lactobacillus plantarum and Any one or more known lactic acid strains selected from the group consisting of Leuconostoc lactis may be used.

For example, in the above step, in order to prepare a lactic acid bacteria culture solution from kimchi, the pH of the medium is adjusted to 2.8-3.2 using 1.2N HCl, and then the lactic acid strain is separated from the kimchi, and the isolated lactic acid strain is MRS broth (Oxoid , England) at 37~39℃ for 20 to 25 hours, then diluted to 1×1.0 ⁸ to 5×1.0 ⁸ CFU/mL, and then centrifuged at 10,000 to 15,000 rpm for 10 to 15 minutes After separating only (supernatant), filtering the supernatant with a 0.45 μm syringe filter, lactic acid bacteria are diluted by mixing in a weight ratio of 1,000 to 2,000 parts by weight of sterilized distilled water with respect to 100 parts by weight of the filtered supernatant. A culture solution can be prepared.

Then, the shell powder and the lactic acid bacteria culture solution may be mixed with Eoseongcho fermentation.

In the above step, after the Eoseongcho mixed with the shell powder and the lactic acid bacteria culture medium is maintained at a temperature of 40 to 42° C. and a humidity of 60 to 62%, it can be fermented for 5 to 10 days, and the fermentation of the Eoseongcho is described above. When it is performed below the lower limit range, a problem may occur in that the Eoseongcho is not fermented sufficiently, and when it is performed beyond the upper limit range, the physical properties of the fermented Eoseongcho may be deteriorated.

Subsequently, the fermented Eoseongcho may be extracted to prepare Eoseongcho fermented oil.

In the above step, methods for obtaining fermented Eoseongcho oil from the fermented Eoseongcho include various known methods such as steam distillation and extraction, and various known extraction methods as described above are used for preparing the Eoseongcho fermented oil in the present invention. However, for convenience of explanation and clarity of the technical idea of the present invention, a detailed description of a method of extracting the fermented Eoseongcho oil from the fermented Eoseongcho will be omitted.

Next, the fermented Eoseongcho oil may be prepared by purifying the fermented Eoseongcho oil with a filter.

In the above step, after mixing the charcoal activated carbon powder with the Eoseongcho fermented oil, the mixture is stirred for 20 to 40 minutes, and the Eoseongcho fermented oil mixed with the charcoal activated carbon powder is filtered through a filter to prepare purified Eoseongcho fermented oil.

The charcoal activated carbon powder is used for refining or adsorbing odors, and it is possible to prepare purified Eoseongcho fermented oil with good flavor and safety by removing already and off-flavors that may remain in the Eoseongcho fermented oil. Is mixed so as to contain 1 to 5 parts by weight with respect to the total 100 parts by weight of the fermented oil of Eoseongcho, and the charcoal activated carbon powder may be used as charcoal activated carbon powder having a particle size of 10 to 100 mesh.

In addition, the charcoal activated carbon powder is manufactured using oak trees such as brown oak, oyster oak, water oak, etc., and is mixed with Eoseongcho fermented oil to prevent the smell of the charcoal from being transmitted to the Eoseongcho fermented oil when refining. Activated carbon powder can be used.

Meanwhile, as the shell powder, shell powder prepared by the following method may be used.

First, the shell may be prepared and washed to remove foreign substances adhering to the shell.

The shell may be used any one or more shells selected from the group consisting of abalone, oyster, turban shell, cockle, clams, petrification, and shellfish, and the shell is washed with purified water in which sodium hydrogen carbonate (NaHCO ₃ ) is dissolved. By washing the surface of the shell by using, foreign substances remaining on the surface of the shell can be removed.

The sodium hydrogen carbonate (NaHCO ₃ ) is also used as a food additive, and is not toxic, and has functions such as penetration, diffusion, and expansion, and can cleanly clean the surface of the shell.The sodium hydrogen carbonate is 3 to 5 (w /w)% concentration range, preferably washing for 5 to 15 minutes at a temperature of 20 to 30 ℃.

Next, the washed shell may be first pulverized to prepare a shell granulated pulverized product.

In the above step, the washed shell is first pulverized using a granulator, so that impurities or organic residues inside the shell can be removed in a later process.The first pulverization is performed by using a granulator or a drum granulator. Although it may be performed using a known granulator such as a drum granulator or a compression pelletizer, it is not necessarily limited to the granulator described above.

Next, the shell granulated pulverized material may be immersed in the mixed solution.

In the above step, impurities or organic residues contained in the shell granulated pulverized product may be removed by immersing the shell granulated pulverized product in the mixed solution.The mixed solution includes nitric acid 0.1 to 0.5% by weight, phosphate compound 0.5 to 1.5 Consisting of wt%, 0.01 to 0.1 wt% persulfate, 1 to 3 wt% acetic acid, and the remaining amount of purified water, the shell granulated pulverized product may be immersed in the mixture for 10 to 30 minutes.

In addition, as the phosphate compound in the step, first sodium phosphate (NaH ₂ PO ₄ ), second sodium phosphate (Na ₂ HPO ₄ ), third sodium phosphate (Na ₃ PO ₄ ), first potassium phosphate (KH ₂ PO ₄ ), second potassium phosphate (K ₂ HPO ₄ ), first ammonium phosphate ((NH ₄ ) H ₂ PO ₄ ), second ammonium phosphate ((NH ₄ ) ₂ HPO ₄ ) and tertiary ammonium phosphate (( NH ₄ ) ₃ PO ₄ ) Any one or more selected from the group consisting of may be used, and the persulfate is ammonium persulfate ((NH ₄ ) ₂ S ₂ O ₈ ), sodium persulfate (Na ₂ S ₂ O ₈ ) Or potassium persulfate (K ₂ O ₈ S ₂ ) Any one or more selected from may be used.

Subsequently, the shell granulated pulverized material may be separated from the mixed solution and taken out, and then the shell granulated pulverized material may be heated and fired using a sintering furnace.

In the above step, by heating the separated shell granulated pulverized product using a sintering furnace, contaminants adsorbed to the fine pores of the shell granulated pulverized may be removed and activated. It can be carried out by heating for 30 to 200 minutes at a temperature of 1,300 to 1,600 ℃ after the injection.

In addition, in the above step, the calcium carbonate constituting the shell may be divided into calcium oxide and carbon dioxide as follows by going through the firing process as described above.

Calcium carbonate (CaCO ₃ ) → Calcium oxide (CaO) + carbon dioxide (CO ₂ )

Next, the sintered shell granulated pulverized product may be second pulverized, and then impurities may be removed to prepare a fine shell pulverized product.

In the above step, the sintered shell granulated pulverized product may be pulverized using a ball mill or various known pulverizers, and in the step, the pulverized shell fine pulverized product is pulverized so that the particle size of the prepared shell fine pulverized material is 1 to 10 μm I can.

In addition, in the above step, impurities such as heavy metals that may remain in the second crushed shell may be removed by second pulverizing the sintered shell granulated product and then rotating it in a rotating cylinder equipped with a magnet. Impurities such as heavy metals, which may be included in the second crushed shell, may be removed by inserting the second crushed shell into a rotating cylinder equipped with a magnet and rotating at a rotation speed of 500 to 1000 RPM for 10 to 20 minutes.

Next, it can be inoculated by spraying the Bacillus bacterium culture solution on the pulverized shell fine particles.

In the above step, the shell fine pulverized material can be sprayed at a weight ratio of 1 to 5 parts by weight of Bacillus bacteria culture solution to 100 parts by weight, and the Bacillus bacteria culture solution is produced by mixing Bacillus bacteria and water, and the Bacillus bacillus is 10% by weight of brown sugar is mixed, and eco-friendly rice husks are placed on the prepared medium, covered with a cloth, and then cultured for one week while spraying moisture on the growth twice a day at 25°C to generate Bacillus bacteria. It can be used as Bacillus bacillus used in the present invention by re-inoculating the mixed medium at a weight ratio of 50 and culturing at 25°C for 1 week.

In the present invention, the Bacillus subtilis (Bacillus subtilis), Bacillus subtilis spjijepiyi (Bacillus subtilis), Bacillus megaterium (Bacillus megaterium), Bacillus licheniformis (Bacillus licheniformis) and Bacillus fulmis Any one or more selected from the group consisting of (Bacillus pumilus) may be used.

Subsequently, the pulverized shellfish inoculated with the Bacillus bacteria culture solution may be fermented.

In the above step, the fine-grained shellfish inoculated with the Bacillus bacillus culture solution may be fermented for 5 to 10 days after maintaining a temperature of 38 to 45°C and a humidity of 60 to 65%.

Next, the fermented shell fine pulverized product may be washed, dried, and sterilized to prepare shell powder consisting of calcium powder.

In the above step, the fermented shell fine pulverized product may be washed with purified water and then subjected to drying and sterilization processes. The drying and sterilization processes are well-known technologies, so for convenience of explanation and the technical idea of the present invention. For clarity, detailed descriptions thereof will be omitted.

As the black bellflower oil, black bellflower oil prepared by the following method may be used.

First, the bellflower can be prepared and washed to remove foreign substances.

The main pharmacological component of bellflower was found to be a triterpenoid-based saponin, which is effective in clearing sputum by promoting bronchial secretion. Saponin components that are specifically observed only in bellflower are known to have several pharmacological effects such as soothing, antipyretic, analgesic, antitussive, expectorant, lowering blood sugar, improving cholesterol metabolism, anticholinergic, anticancer and inhibiting gastric acid distribution.

In addition, it was confirmed that the substances contained in bellflower reduce the production of toxins by the fungus, and when administered to experimental animals, not only promoted phagocytosis, but especially the inulin component showed strong anticancer activity in anticancer experiments using mice. .

Next, the washed bellflower may be dried to remove moisture remaining inside the bellflower.

Drying of the bellflower can be performed using a dryer or a shade to prevent the moisture contained in the washed bellflower from rapidly evaporating and disappearing during sunlight drying. For example, the bellflower Drying of the bellflower may be dried for 40 to 60 hours in a dryer maintained at a temperature of 18 to 22 °C and a humidity of 50 to 60%.

Then, it is possible to prepare a fermented culture broth for fermenting the dried bellflower.

The fermentation bacteria culture solution may be a fermentation bacteria culture solution prepared by the following method.

In order to prepare the fermentation bacteria culture solution, first, non-glutinous rice may be prepared, washed, and then immersed in water to soak non-glutinous rice.

In the above step, the washed non-glutinous rice may be immersed in water for 50 to 100 minutes at a temperature of 25 to 30°C.

Next, the soaked non-glutinous rice can be heated to prepare godubap.

In the above step, 1.5 to 2 times by weight of water is mixed with the soaked non-glutinous rice, and then heated in a heat source at a temperature of 110 to 130° C. for 50 to 100 minutes to prepare a godubap suitable for cultivating fermenting bacteria.

Next, fermentation bacteria, yeast, and purified water may be mixed with the godubap to prepare a fermented bacteria culture solution.

In the above step, 1 to 5 parts by weight of fermented bacteria, 3 to 7 parts by weight of yeast, 1 to 3 parts by weight of green tangerine powder, and 40 to 60 parts by weight of water may be mixed with respect to the total 100 parts by weight of the godubap.

In addition, as the fermenting bacteria, Hwangguk-gyun ( Aspergillus oryzae ; Aspergillus duck material) may be used, and the Hwang-guk-gyun ( Aspergillus oryzae ; Aspergillus duck material) is a known strain used in the manufacture of soy sauce, and has excellent starch decomposition ability And, in general, the appropriate temperature for growth is around 30°C, preferring a high temperature and high humidity state, and the organic acid produced is kojic acid, gluconic acid, and the like. In addition, the Hwangguk bacteria are widely used as excellent fermentation fungi that can produce soy sauce, miso, and red pepper paste using the action of amylase, that is, the power to decompose starch into sugar. Can be used.

The green tangerine powder may be prepared using green tangerine in an unripe fruit state.The green tangerine in an unripe fruit state has a higher content of dietary fiber and flavonoids than the ripe fruit, and citrus flavonoids are anti-cancer, anti-inflammatory, and cardiovascular disease prevention. And treatment. Citrus polyphenols are reported to be effective in preventing and treating diseases caused by carcinogens due to their high electron-donating action, as well as antioxidant action and active oxygen removal nitrite scavenging action.

The green tangerine powder may be a green tangerine powder prepared by the following method.

In order to prepare the green tangerine powder, first, the green tangerine may be prepared and washed to remove foreign substances remaining on the green tangerine surface.

In the above step, the prepared green tangerine may be washed with running water or with 0.5 to 0.6 ppm ozone water having sterilizing power to remove dust or foreign matter adhering to the surface of the green tangerine.

Next, the green tangerine pulp may be formed by removing non-edible parts such as peels or seeds of the washed green tangerine.

In the above step, the green tangerine pulp may be formed by removing peels or seeds from the washed green tangerine using a known peeler.

Next, the flesh of the green tangerine from which the non-edible part has been removed is dried with hot air to remove moisture contained in the flesh of the green tangerine.

In the above step, the flesh of the green tangerine from which the non-edible part is removed may be dried for 10 to 20 hours with hot air at a temperature of 60 to 70°C. When the hot air drying is performed below the above lower limit, the flesh of the green tangerine It is difficult to sufficiently evaporate the moisture present in the green tangerine, and if it is performed in excess of the above upper limit, the moisture present in the pulp of the green tangerine may be excessively evaporated and the physical properties of the green tangerine may deteriorate.

Subsequently, the hot air dried green tangerine pulp may be freeze-dried at a temperature ranging from -40°C to -30°C for 1 to 3 hours, and then the freeze-dried green tangerine pulp may be pulverized to prepare green tangerine powder.

In the above step, the freeze-dried green tangerine pulp may be pulverized and pulverized using a known grinder, etc., and the configuration of pulverizing the freeze-dried green tangerine pulp is a known technique, for convenience of explanation and the technical idea of the present invention. For the sake of clarity, a detailed description thereof will be omitted.

Subsequently, the dried bellflower and the fermentation bacteria culture solution may be mixed to ferment the bellflower.

Fermentation of the bellflower can be carried out for 8 to 12 hours at a temperature of 24 to 26 °C after mixing in a weight ratio of 80 to 120 parts by weight of the fermentation bacteria culture with respect to 100 parts by weight of the dried bellflower. If it is performed below the lower limit range, it may be difficult to sufficiently dry the bellflower, and if it exceeds the upper limit range, the physical properties of the fermented black bellflower to be produced may be deteriorated.

Next, the fermented bellflower is washed, cut, and then dried to remove moisture remaining in the fermented bellflower.

Drying of the cut bellflower can be carried out using a dryer or a shade to prevent the moisture contained in the fermented bellflower from rapidly evaporating and disappearing when drying in sunlight, for example, The cut bellflower may be dried for 20 to 40 hours in a dryer maintained at a temperature of 22 to 24°C and a humidity of 45 to 50% after cutting the fermented bellflower by a predetermined length unit.

That is, the drying of the cut bellflower can enhance the scent of black bellflower by gradually and evenly evaporating the moisture contained in the fermented bellflower under the above-described process conditions and the fermentation of the bellflower.

Thereafter, the fermented and cut bellflower may be heated to increase and then aged to prepare fermented black bellflower.

The evaporation and aging may be carried out by steaming the fermented and cut bellflowers using paraffin and evaporating them.

For example, the thickening and aging are added to a heating container in a weight ratio of 2000 to 3000 parts by weight of paraffin to 100 parts by weight of fermented and cut bellflower, and then heated at a temperature of 90 to 95°C for 4 to 6 minutes, After that, steaming by maintaining the temperature for 48 to 52 minutes at a temperature of 80 to 85° C., and aging for 4 to 6 minutes at a temperature of 75 to 80° C. to proceed with one increase and aging process, and the above process 5 times By proceeding, fermented black bellflower can be produced.

As the paraffin, liquid paraffin may be used, and the liquid paraffin is a non-drying oil that does not dry out, and is a hydrocarbon-based mineral oil, for example, having a molecular weight of NF or FDA grade of C ₈ to C ₃₂ A range of white mineral oils are available. At this time, the standard of kinematic viscosity is ISO VG (Viscosity Grade) and may have a range of 6 to 100 CST at 37.8°C.

Subsequently, black bellflower oil may be prepared by extracting the black bellflower.

There are various known methods such as steam distillation method, compression method, extraction method, etc. as a method of extracting the black bellflower oil in the above step, and the method of preparing the black bellflower oil in the present invention is various known as described above. Although an extraction method may be used, a detailed description of a method of extracting black bellflower oil from the black bellflower will be omitted for convenience of description and clarity of the technical idea of the present invention.

2. Oil heating step (S200)

The oil heating step (S200) is a step of heating the prepared oil.

The oil heated in the oil heating step (S200) is a vegetable oil is heated, and the vegetable oil may be a base material of natural water soap.For example, the vegetable oil includes avocado oil, fermented Eoseongcho oil, and Black bellflower oil can be used.

In addition, in the oil heating step (S200), the prepared oil may be heated to a temperature of 80 to 85°C.

3. Caustic solution preparation step (S300)

The caustic solution preparation step (S300) is a step of preparing a caustic solution by dissolving potassium hydroxide, which is a caustic substance, in purified water.

In the caustic solution preparation step (S300), the caustic material is for neutralization of fatty acids, for example, potassium hydroxide (KOH) may be used, and the potassium hydroxide and purified water are in a weight ratio of 1:1.5 to 3.5 Can be mixed into and prepared.

4. Oil and caustic solution mixing step (S400)

The oil and caustic solution mixing step (S400) is a step of preparing a saponified paste by mixing the prepared caustic solution with the heated oil.

In the oil and caustic solution mixing step (S400), a saponified paste may be prepared by mixing and stirring at a weight ratio of 60 to 90 parts by weight of the caustic solution with respect to 100 parts by weight of oil heated to a temperature of 80 to 85°C.

5. Ripening step (S500)

The aging step (S500) is a step of aging the saponified paste.

In the aging step (S500), the saponified paste may be aged for 45 to 50 hours at a temperature of 23 to 27°C.

6. Purified water and additive addition step (S600)

The step of adding purified water and additives (S600) is a step of adding purified water and additives to the aged paste.

In the step of adding purified water and additives (S600), purified water and additives are added to the aged paste, heated to a temperature of 78 to 82°C, and stirred to dissolve the aged paste. For example, the aging Purified water and additives may be added in a weight ratio of 70 to 120 parts by weight based on 100 parts by weight of the paste.

In the step of adding purified water and additives (S600), known compositions used when preparing water soap may be used as the additive.For example, the additive includes an emulsifier, a pH adjuster, a preservative, and other vegetable extracts. May be included.

The additive included in the manufacture of water soap in the present invention is a known composition, and conventional compositions used when manufacturing water soap may be used as the additive and included, for convenience of explanation and clarity of the technical idea of the present invention. For this purpose, a detailed description of the configuration of the known additives as described above will be omitted.

Hereinafter, a preferred embodiment of a method for producing a natural water soap using vegetable oil according to the present invention will be described in more detail with reference to the accompanying drawings.

<Example>

First, avocado oil, fermented Eoseongcho oil, and black bellflower oil were prepared and mixed in a weight ratio of 1:1:1, and the mixed oil was heated to a temperature of 83°C.

Next, potassium hydroxide and purified water were mixed at a weight ratio of 1:2.5, and then mixed and stirred at a weight ratio of 75 parts by weight of a caustic solution to 100 parts by weight of the heated oil to prepare a saponified paste.

Subsequently, the saponified paste was aged for 48 hours at a temperature of 25°C, added in a weight ratio of 100 parts by weight of purified water and an additive to 100 parts by weight of the aged paste, and heated to a temperature of 80°C to the aged paste Was prepared by dissolving the natural water soap.

<Comparative Example>

A commercially available water soap (manufactured by A company) was prepared, and it was used as a water soap according to a comparative example.

1. Water soap stimulation experiment

The stimulation experiment for the water soap prepared as described above was conducted as follows.

First, the clinical trial targeted 25 healthy people (9 males and 16 females) between the ages of 10 and 50 years. After washing the face with water soap, skin conditions (erythema, edema, etc.) were not applied after 3 hours without applying cosmetics or moisturizers. , Papules, etc.) were observed to perform a qualitative evaluation through an evaluation table as shown in Table 1 below.

Experiment item Subjective score

Degree of stimulation a: The skin turns red and the itching is strong b: The skin is slightly red and itchy c: The skin is slightly red and irritated. d: There is no change in skin condition, but there is a slight irritation. e: No irritation or change in skin condition

The evaluation results of the test subjects for the degree of stimulation in [Table 1] are shown in [Table 2] below.

Experiment item Subjective score Evaluation results Example Comparative example Degree of stimulation a: The skin turns red and the itching is strong - - b: The skin is slightly red and itchy - - c: The skin is slightly red and irritated. - - d: There is no change in skin condition, but there is a slight irritation. 2 10 e: No irritation or change in skin condition 23 15

As can be seen from the above [Table 2], it was confirmed that the water soap according to the Examples had little irritation or change in skin condition, and was a safe material with little irritation such as erythema and edema.

2. Skin irritation test of water soap

For 16 women aged 20 to 50 years old, facial skin irritation was evaluated 3 hours after washing with water soap according to the Examples and Comparative Examples, without applying cosmetics or moisturizers, and the results are shown in Table 3 below. Indicated.

The following evaluation was performed using a 5-point scale method, divided into 0 points-none, 1 point-very mild symptoms, 2 points-obvious symptoms, 3 points-slightly severe symptoms, and 4 points-severe symptoms.

division Example Comparative example Erythema formation 0 0 Crust formation 0 0 Edema formation 0 0 Itching 0 0 Acne formation 0 0

Referring to [Table 3], it was reported that symptoms such as erythema, itchiness, and swelling did not appear after washing the face with water soap according to Examples and Comparative Examples.

3. Skin moisturizing improvement experiment

In a survey conducted after washing the water soap prepared according to the Example for 2 weeks three times a day for 16 women aged 20 to 50 years old, skin moisturizing improvement was evaluated, and the results are shown in the following [Table 4].

The evaluation was evaluated on a 5-point scale with a scale of 1 to 5, and the higher the score, the better.

division Before use after use Skin moisturizing 2.2 3.1 Pore (Improvement of pore condition) 2.3 2.9

Referring to [Table 4], in a survey conducted after washing the water soap prepared according to the Example 3 times a day for 2 weeks, 12 of the experimenters answered that skin moisturization was improved, of which 6 Ming responded that it improved significantly.

4. Formulation stability test

The degree of formulation stabilization of the water soap prepared according to the above example and the water soap according to the comparative example was evaluated.

The evaluation of the degree of stabilization of the formulation was carried out by checking the phase stability by storing the water soap prepared according to the Example and the water soap sample according to the Comparative Example for 30 days at a temperature of 40°C, room temperature, and -20°C, respectively. It is shown in the following [Table 5].

division Example Comparative example 40℃ Good Good Room temperature Good Good -20℃ Good Good

Referring to [Table 6], it was confirmed that the water soap prepared according to the Example and the water soap according to the comparative example had good formulation stability.

In the above, a preferred embodiment of the present invention has been described, but those of ordinary skill in the art to which the present invention pertains will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features I will be able to. Therefore, it should be understood that the exemplary embodiment described above is illustrative in all respects and is not limiting.

Claims (4)

Oil preparation step of preparing vegetable oil (S100);
Oil heating step of heating the prepared oil (S200);
A caustic solution preparation step of preparing a caustic solution by dissolving potassium hydroxide in purified water (S300);
Mixing the oil and caustic solution (S400) of preparing a saponified paste by mixing the prepared caustic solution with the heated oil;
Aging step of aging the saponified paste (S500); And
Including the step of adding purified water and additives (S600) of adding purified water and additives to the aged paste,
In the oil preparation step (S100), the vegetable oil is prepared with avocado oil, fermented Eoseongcho oil, and black bellflower oil in a weight ratio of 1:1:1,
In the oil heating step (S200), the prepared oil is heated to a temperature of 80 to 85°C,
In the caustic solution preparation step (S300), the potassium hydroxide and purified water are prepared by mixing in a weight ratio of 1:1.5 to 3.5,
In the oil and caustic solution mixing step (S400), a saponified paste is prepared by mixing and stirring in a weight ratio of 60 to 90 parts by weight of the caustic solution with respect to 100 parts by weight of oil heated at a temperature of 80 to 85°C,
In the aging step (S500), the saponified paste is aged for 45 to 50 hours at a temperature of 23 to 27°C,
In the step of adding purified water and additives (S600), after adding purified water and additives to the aged paste, heating to a temperature of 78 to 82°C, stirring, and dissolving the aged paste, It is added in a weight ratio of 70 to 120 parts by weight of purified water and additives,
In the oil preparation step (S100), the avocado oil,
After preparing an avocado, it was washed in water, and then immersed in a weight ratio of 100 to 120 parts by weight of a mixture of grape juice and rancidity inhibitor based on 100 parts by weight of the washed avocado, and then maintained for 10 to 40 minutes, but the immersion of the washed avocado The avocado is immersed in a mixture in which grape juice and rancidity inhibitor are mixed at a weight ratio of 1:1, and the rancidity inhibitor is prepared by mixing vitamin C and a salt solution having a concentration of 1 to 2% by weight in a weight ratio of 1:1 And, take out the avocado immersed in the mixture of grape juice and rancidity inhibitor and store the avocado at a temperature of 28 to 32°C for 60 to 100 minutes to allow the components of grape juice and rancidity inhibitor to penetrate into the avocado, and the grape juice and The avocado into which the component of the rancidity inhibitor is infiltrated is steamed for 50 to 100 minutes with water vapor, and the steamed avocado is dried for 10 to 20 hours at a temperature of 45 to 50°C, and the dried avocado is used in acetic acid or citric acid. Washed with one or more acids, spraying a fermentation broth consisting of culture broth and lactic acid bacteria on the avocado washed with acid, as the lactic acid bacteria, lactic acid bacteria ( Lactobacillales ), Streptococcus thermophiles ( Streptococcus thermophiles ) and Bifidobacterium longum ( Bifidobacterium longum ) any one lactic acid bacteria selected from the group consisting of is used, and the culture solution is 15 to 25 parts by weight of peptone, 5 to 15 parts by weight of malt extract, 0.5 to 1.5 parts by weight of sodium citrate, 0.1 to 0.3 of potassium diphosphate It is made by mixing in a weight ratio of 1 to 3 parts by weight of glucose and 100 to 200 parts by weight of distilled water, and the avocado sprayed with the fermentation liquid in a storage container maintaining a temperature of 45 to 50°C and a humidity of 60 to 65% Stored for 3 to 6 days and fermented, and the fermented avocado was dried for 5 to 10 hours with cold air at a temperature of 3 to 6°C, and 55 Cold air drying is performed by maintaining the temperature at a temperature of to 60° C. for 1 to 3 days, and the cold air dried avocado is extracted to prepare an oil,
The Eoseongcho fermented oil,
Eoseongcho is prepared and washed, and the washed Eoseongcho is heated with steam for 20 to 40 minutes at a temperature of 145 to 155°C and a pressure of 4 to 5kgf/cm ² to be steamed, and the steamed Eoseongcho is heated to a temperature of 18 to 22°C. And drying for 40 to 60 hours at a humidity of 55 to 60%, heating the dried Eoseongcho and cooling it after roasting, but the roasting is at a temperature of 75 to 80°C after adding the dried Eoseongcho to a heating container. First roast for 1 to 5 minutes, the first roasted Eoseongcho is secondarily roasted at a temperature of 120 to 140°C for 10 to 50 seconds, and the second roasted Eoseongcho is 1 to 45°C at a temperature of 35 to 45°C. Proceeds to a step of cooling for 3 hours, and mixing by spraying at a weight ratio of 3 to 7 parts by weight of shell powder and 2 to 6 parts by weight of lactic acid bacteria culture solution to 100 parts by weight of the cooled Eoseongcho, the lactic acid bacteria culture solution is 1.2N HCl After adjusting the pH of the medium to 2.8-3.2 by using, the lactic acid strain was separated from kimchi, and the isolated lactic acid strain was cultured at 37 to 39°C for 20 to 25 hours using MRS broth (Oxoid, England). Then, diluted to 1×1.0 ⁸ ~ 5×1.0 ⁸ CFU/mL, and then centrifuged at 10,000 to 15,000 rpm for 10 to 15 minutes to separate only the supernatant, and the supernatant was added to a 0.45 μm syringe filter ( syringe filter), and then dilute by mixing and diluting in a weight ratio of 1,000 to 2,000 parts by weight of sterilized distilled water with respect to 100 parts by weight of the filtered supernatant, and the lactic acid strain is Lactobacillus curvatus , Weissella viridescens , Lactobacillus plantarum , and Any one or more lactic acid strains selected from the group consisting of Leuconostoc lactis are used, and Eoseongcho in which the shell powder and the lactic acid bacteria culture are mixed are maintained at a temperature of 40 to 42°C and a humidity of 60 to 62%. Then, fermented for 5 to 10 days, extracting the fermented Eoseongcho to prepare Eoseongcho fermented oil, and after mixing the charcoal activated carbon powder with the Eoseongcho fermented oil and stirring for 20 to 40 minutes, the charcoal activated carbon powder It is prepared through a process of filtering and purifying the mixed Eoseongcho fermented oil with a filter, wherein the charcoal activated carbon powder is included in a weight ratio of 1 to 5 parts by weight based on the total 100 parts by weight of the Eoseongcho fermented oil, and the charcoal activated carbon powder is 10 Charcoal activated carbon powder having a particle size of to 100 mesh is used,
The shell powder,
After preparing the shell, wash with sodium hydrogen carbonate (NaHCO ₃ ) having a concentration range of 3 to 5 (w/w)% at a temperature of 20 to 30° C. for 5 to 15 minutes, and the shells are abalone, oyster, conch, and cockle , Any one or more shells selected from the group consisting of clams, petrification and shellfish are used, and the washed shell is first pulverized to prepare a shell granulated pulverized product, and the shell granulated pulverized product is immersed in a mixture solution, Is composed of 0.1 to 0.5% by weight of nitric acid, 0.5 to 1.5% by weight of phosphate compound, 0.01 to 0.1% by weight of persulfate, 1 to 3% by weight of acetic acid, and the remaining amount of purified water, and the shell granulated pulverized product is the It is carried out by immersing in a mixture, and the phosphate compounds include first sodium phosphate (NaH ₂ PO ₄ ), second sodium phosphate (Na ₂ HPO ₄ ), third sodium phosphate (Na ₃ PO ₄ ), and first potassium phosphate ( KH ₂ PO ₄ ), second potassium phosphate (K ₂ HPO ₄ ), first ammonium phosphate ((NH ₄ ) H ₂ PO ₄ ), second ammonium phosphate ((NH ₄ ) ₂ HPO ₄ ) and tertiary ammonium phosphate Any one or more selected from the group consisting of ((NH ₄ ) ₃ PO ₄ ) is used, and the persulfate is ammonium persulfate ((NH ₄ ) ₂ S ₂ O ₈ ), sodium persulfate (Na ₂ S ₂ O ₈ ) And potassium persulfate (K ₂ O ₈ S ₂ ) are used, and after separating and removing the shell granulated pulverized product from the mixed solution, the shell granulated pulverized product is put into a kiln and 1,300 To 1,600° C. for 30 to 200 minutes by heating and sintering, the fired shell granulated pulverized product is second pulverized to have a particle diameter of 1 to 10 μm, and impurities are removed to prepare a shell fine pulverized product, the Inoculated by spraying in a weight ratio of 1 to 5 parts by weight of the Bacillus bacterium culture solution to 100 parts by weight of the shell fine pulverized product, the Bacillus bacteria culture solution was prepared by mixing 10% by weight of brown sugar with godubap After placing an eco-friendly rice husk on the medium and covering it with a cloth, it is cultured for one week while spraying moisture on the growth twice a day at 25°C to generate Bacillus, which is then re-mixed with rice bran and brown sugar in a 50:50 weight ratio. Prepared by inoculating and culturing at 25° C. for 1 week, and after maintaining a temperature of 38 to 45° C. and a humidity of 60 to 65%, the pulverized shellfish inoculated with the Bacillus bacillus culture solution is fermented for 5 to 10 days. , It is manufactured through a process of drying and sterilizing after washing the fermented shell fine pulverized product,
The black bellflower oil,
After preparing the bellflowers, washing them, drying the washed bellflowers for 40 to 60 hours in a dryer maintained at a temperature of 18 to 22°C and a humidity of 50 to 60%, and preparing a fermentation bacteria culture solution for fermenting the dried bellflowers, wherein the The fermented bacteria culture broth is prepared and washed, and then the washed non-glutinous rice is immersed in water for 50 to 100 minutes at a temperature of 25 to 30°C to soak non-glutinous rice, and 1.5 to 2 times by weight of water is mixed with the soaked non-glutinous rice. Then, it is heated in a heat source of 110 to 130°C for 50 to 100 minutes to prepare godubap, 1 to 5 parts by weight of fermented bacteria, 3 to 7 parts by weight of yeast, 1 to 3 parts by weight of green tangerine powder based on the total 100 parts by weight of the godubap And water prepared by mixing at a weight ratio of 40 to 60 parts by weight, and after mixing at a weight ratio of 80 to 120 parts by weight of the fermentation bacteria culture solution to 100 parts by weight of the dried bellflower, at a temperature of 24 to 26° C. for 8 to 12 hours After fermentation, the fermented bellflowers are washed and cut, and then dried for 20 to 40 hours in a dryer maintained at a temperature of 22 to 24°C and a humidity of 45 to 50%, and the fermented bellflowers are heated and amplified. After aging to prepare fermented black bellflower, the thickening and aging are added to a heating container in a weight ratio of 2000 to 3000 parts by weight of paraffin based on 100 parts by weight of the fermented and cut bellflower, and then at a temperature of 90 to 95°C. Heated for 6 minutes, and then steamed by maintaining the temperature for 48 to 52 minutes at a temperature of 80 to 85°C, and aging for 4 to 6 minutes at a temperature of 75 to 80°C to proceed with one thickening and aging process, and the Fermented black bellflower is prepared by performing the evaporation and aging process 5 times, and it is produced through the process of extracting the black bellflower to produce black bellflower oil,
The green tangerine powder is washed after preparing green tangerine, removes the non-edible part of the washed green tangerine to form green tangerine pulp, and the flesh of the green tangerine from which the non-edible part is removed is 10 to 70°C with hot air at a temperature of 60 to 70°C. It characterized in that it is produced by pulverizing the freeze-dried green tangerine pulp after drying for 20 hours and freeze-drying the hot air-dried green tangerine pulp at a temperature range of -40°C to -30°C for 1 to 3 hours. Method for producing natural water soap using vegetable oil.
delete delete Natural water soap using vegetable oil, characterized in that produced by the method of claim 1.

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