KR20230079528A - Manufacturing method for kitchen detergent comprising natural fermented extract - Google Patents

Abstract

The present invention relates to a method for preparing a dish detergent containing a natural fermented extract, and more particularly, preparing a fermented extract with at least one selected from garlic or onion; and adding and mixing a surfactant, an excipient for dish detergent, and purified water to the fermented extract prepared above.
The dish detergent prepared according to the above has excellent detergency even with a lower raw material content than existing dish detergents, so it is eco-friendly and useful for mass production.

Description

Manufacturing method of kitchen detergent containing natural fermented extract {MANUFACTURING METHOD FOR KITCHEN DETERGENT COMPRISING NATURAL FERMENTED EXTRACT}

The present invention relates to a method for manufacturing a dish detergent containing a naturally fermented extract, and specifically, provides a method for manufacturing an eco-friendly dish detergent having excellent detergency even with a lower raw material content than existing dish detergents.

Tableware, cooking utensils, dishcloths, scrubbers, etc. used in the kitchen are easily contaminated with food residues or moisture and can breed many bacteria. In order to remove this, various dish detergents are used. Conventional dish detergents include linear alkyl benzene sulfonate (LAS), sodium alpha-olefin sulfonate, which is a petroleum compound to increase washing power by generating bubbles. Anionic surfactants such as -olefin sulfonate (AOS) and sodium lauryl sulfate (SLS) were used. While these petroleum-based surfactants have excellent foaming and detergency properties, they have very weak rinsing properties, and in particular, have a low degree of biodegradation in general water systems, which adversely affects the water quality environment and significantly irritates the human skin. It has been pointed out.

Due to the recent rise in the seriousness of environmental problems and heightened interest in health, the need to develop low-pollution, high-functional detergents made using natural ingredients rather than synthetic detergents is increasing. There is a need for a dishwashing detergent that has excellent power and rinseability and is highly biodegradable and does not affect water systems.

In addition, there is a need for a technology for manufacturing a dish detergent that can maintain the performance as a dish detergent while reducing the content of key raw materials as much as possible to enable mass production of such eco-friendly dish detergent.

Republic of Korea Patent Registration No. 10-1231449 (Announced on February 7, 2013)

An object of the present invention is to provide a method for producing an eco-friendly dish detergent derived from natural products.

Method for producing a kitchen detergent according to an embodiment of the present invention comprises the steps of preparing a fermented extract with one or more selected from garlic or onion; and adding and mixing a surfactant, an excipient for dish detergent, and purified water to the prepared fermented extract.

In the step of preparing the fermented extract, after fermenting the peel, root or stem of the garlic or onion at a temperature of 60 to 100 ° C. for 5 to 15 days, water, C1 to C4 alcohol or a mixed solvent thereof is used as an extraction solvent. As a result, extraction can be performed.

The surfactant is cocamidopropyl betaine, glucopon, coconut diethanolamide (CDE), lauramido propyl betaine (LPB), coco glucoside ), decyl glucoside, lauryl glucoside, caprylyl/capryl glucoside and sodiumcocoyl apple amino acids (apple wash) selected from the group consisting of It may be one or more naturally derived surfactants.

The excipient may be one or more selected from preservatives, viscosity agents, pH adjusting agents, enhancing agents, sequestering agents, moisturizing agents, and flavoring agents.

The dish detergent may be prepared by mixing 5 to 30% by weight of the fermented extract with 20 to 60% by weight of the surfactant, 1 to 10% by weight of an excipient for dish detergent, and the remaining amount of purified water.

By using the dishwashing detergent manufacturing method according to the present invention, it is possible to manufacture a dishwashing detergent that is safe for the environment and the human body and has excellent cleaning power by excluding existing harmful raw materials and using eco-friendly raw materials.

In addition, the present invention enables mass production of eco-friendly dish detergent by providing only the minimum/optimal content of raw materials maintaining excellent detergency.

In addition, it can contribute to resource saving and environmental protection by utilizing by-products of garlic or onion that are previously discarded as garbage.

Hereinafter, the present invention will be described in detail.

The present inventor completed the present invention by confirming a manufacturing method for a dish detergent capable of maintaining the performance as a dish detergent while reducing the content of core raw materials as much as possible for mass production of the existing dish detergent of the present inventor.

The present invention provides a method for producing an eco-friendly dish detergent containing a natural fermented extract as an active ingredient.

Dishwashing detergent manufacturing method according to the present invention comprises the steps of preparing a fermented extract with at least one selected from garlic or onion; and adding and mixing a surfactant, an excipient for dish detergent, and purified water to the prepared fermented extract.

In the present specification, "fermentation" is a phenomenon in which organic substances are decomposed and changed by the action of microorganisms, and means a process of decomposing organic substances using enzymes possessed by microorganisms.

As used herein, "extract" refers to a substance obtained by extracting a component of a natural substance regardless of the extraction method, extraction solvent, extracted component, or the form of the extract. It may include all materials that can be obtained by processing or processing by the method.

The extract may be extracted according to a method commonly used in the art, for example, hot water extraction, ultrasonic extraction, filtration, reflux extraction, etc., which are performed alone or in combination with two or more methods. It can be.

More specifically, in the present invention, the step of preparing the fermented extract is to ferment the peel, root or stem of the garlic or onion at a temperature of 60 to 100 ° C. for 5 to 15 days, then water, C1 to C4 alcohol Alternatively, extraction may be performed by using a mixed solvent thereof as an extraction solvent.

The garlic may be garlic peel, garlic root, and garlic stem. More specifically, the garlic peel may be a silver peel covering the outer surface of garlic, the garlic root means a white part of the garlic root, and the garlic stalk means a part formed long on the upper part of the garlic. . In addition, the garlic peel, garlic root, and garlic stalk may be purchased and used commercially.

The onion may be onion skin and onion root. More specifically, the onion skin may be a yellow or orange skin surrounding the outer surface of the onion, the onion root refers to the white part of the root of the onion, and the onion root is an onion that does not bloom in spring and autumn. It is mainly used by digging up the roots, and this can also be purchased and used on the market, or it is okay to cultivate and use it yourself.

Preferably, the fermented extract may be a mixture of the garlic and onion extracts in a weight ratio of 1: (0.1 to 0.5), but is not limited thereto.

In the present invention, the step of adding and mixing the surfactant and the excipient is cocamidopropyl betaine, glucopon, coconut diethanolamide (coconut diethanolamide, CDE), lauramidopropyl betaine (Lauramido propyl betaine, LPB), coco glucoside, decyl glucoside, lauryl glucoside, caprylyl/capryl glucoside and sodium cocoyl apple amino acid ( At least one cationic, nonionic, or amino acid-based naturally derived surfactant selected from the group consisting of sodiumcocoyl apple amino acids (apple wash) may be added and mixed, but is not limited thereto.

In addition, the excipient may be mixed by adding at least one selected from a preservative, a viscosity agent, a pH adjuster, an enhancer, a sequestering agent, a moisturizer, or a flavoring agent, but is not limited thereto.

More specifically, the preservative may be used for food, cosmetic, or natural preservatives, and the preservative may be included in an amount of 0.5 to 2% by weight. Preferably, 0.5 to 1.5% by weight of sodium benzoate or 1 to 2% by weight of glyceryl caprylate may be used, but is not limited thereto.

The sodium benzoate is one of the synthetic preservatives allowed by the European organic cosmetics certification COSMOS, and is a relatively safe raw material that can be used in domestic natural cosmetics and organic cosmetics certification standards, and can prevent product deterioration and decay.

Carboxymethyl cellulose (CMC) may be used as the viscosity agent, which may include 0.5 to 1.5% by weight, but is not limited thereto.

Citric acid may be used as the pH adjusting agent, which may be included in an amount of 0.1 to 1% by weight, but is not limited thereto.

Ethanol or sea salt may be used as the cleaning enhancer, which may be included in an amount of 1 to 2% by weight, but is not limited thereto.

The sequestering agent (chelating agent) may include 0.1 to 1 wt% of EDTA 2NA (Ethylenediaminetetraacetic acid disodium salt) or EDTA 4NA (Ethylenediaminetetraacetic acid tetrasodium salt), but is not limited thereto.

A natural flavoring agent may be used as the flavoring agent, which may be included in an amount of 0.1 to 0.5% by weight. For example, thaumatin, rebaudiosid A, glycyrrhizin, lavender extract, lemon oil, grapefruit extract, green tea extract, or a mixture thereof may be used, preferably. Green tea flavoring may be used, but is not limited thereto.

Preferably, the dish detergent may be prepared by adding and mixing 20 to 60% by weight of the surfactant, 1 to 10% by weight of an excipient for dish detergent, and the remaining amount of purified water to 5 to 30% by weight of the fermented extract. It is not limited.

More preferably, at least one interface selected from the group consisting of lauramido propyl betaine (LPB), coco glucoside, and decyl glucoside, in 10 to 20% by weight of the fermented extract 30 to 60% by weight of activator, 0.5 to 1.5% by weight of sodium benzoate as a preservative, 1 to 1.5% by weight of carboxymethyl cellulose (CMC) as a viscosity agent, 0.2 to 1% by weight of citric acid as a pH adjusting agent, and 1% by weight of ethanol as a cleaning agent to 2% by weight, 1 to 2% by weight of sun salt, 0.1 to 1% by weight of EDTA 2NA (Ethylenediaminetetraacetic acid disodium salt) as a sequestering agent, 0.2 to 0.5% by weight of green tea flavoring, and the remaining amount of purified water. However, it is not limited thereto.

In addition, the present invention provides a composition for eco-friendly dish detergent containing a natural fermented extract as an active ingredient.

More specifically, the composition for dish detergent includes 5 to 30% by weight of one or more fermented extracts selected from garlic or onion; 20 to 60% by weight of a surfactant; 1 to 10% by weight of an excipient for dish detergent; And the remaining amount of purified water; may include.

The fermented extract according to an embodiment of the present invention is obtained by fermenting the garlic or onion peel, root or stem at a temperature of 60 to 100 ° C for 5 to 15 days, and then adding water, C1 to C4 alcohol or a mixed solvent thereof. It may be extracted using an extraction solvent.

Preferably, the fermented extract may be a mixture of the garlic and onion extracts in a weight ratio of 1: (0.1 to 0.5), but is not limited thereto.

In the present invention, the surfactant is cocamidopropyl betaine, glucopon, coconut diethanolamide (CDE), lauramido propyl betaine (LPB), Coco glucoside, decyl glucoside, lauryl glucoside, caprylyl/capryl glucoside and sodiumcocoyl apple amino acids (apple wash) It may be one or more cationic, nonionic, or amino acid-based naturally derived surfactants selected from the group consisting of, but is not limited thereto.

In the present invention, the excipient for dish detergent may be one or more selected from preservatives, viscosity agents, pH adjusters, enhancers, sequestering agents, moisturizers, and flavoring agents, but is not limited thereto.

The preservative may be food, cosmetic, or natural preservatives, and the preservative may be included in an amount of 0.5 to 2% by weight. Preferably, 0.5 to 1.5% by weight of sodium benzoate or 1 to 2% by weight of glyceryl caprylate may be used, but is not limited thereto.

Carboxymethyl cellulose (CMC) may be used as the viscosity agent, which may include 0.5 to 1.5% by weight, but is not limited thereto.

Citric acid may be used as the pH adjusting agent, which may be included in an amount of 0.1 to 1% by weight, but is not limited thereto.

Ethanol or sea salt may be used as the cleaning enhancer, which may be included in an amount of 1 to 2% by weight, but is not limited thereto.

The sequestering agent (chelating agent) may include 0.1 to 1 wt% of EDTA 2NA (Ethylenediaminetetraacetic acid disodium salt) or EDTA 4NA (Ethylenediaminetetraacetic acid tetrasodium salt), but is not limited thereto.

A natural flavoring agent may be used as the flavoring agent, which may be included in an amount of 0.1 to 0.5% by weight. For example, thaumatin, rebaudiosid A, glycyrrhizin, lavender extract, lemon oil, grapefruit extract, green tea extract, or a mixture thereof may be used, preferably. Green tea flavoring may be used, but is not limited thereto.

Preferably, the present invention comprises 10 to 20% by weight of one or more fermented extracts selected from garlic or onion; 30 to 60% by weight of at least one surfactant selected from the group consisting of lauramido propyl betaine (LPB), coco glucoside, and decyl glucoside; 0.5 to 1.5% by weight of sodium benzoate as a preservative, 1 to 1.5% by weight of carboxymethyl cellulose (CMC) as a viscosity agent, 0.2 to 1% by weight of citric acid as a pH adjusting agent, 1 to 2% by weight of ethanol as a cleaning agent, 1 sea salt to 2% by weight, sequestering agent EDTA 2NA (Ethylenediaminetetraacetic acid disodium salt) 0.1 to 1% by weight, green tea flavor 0.2 to 0.5% by weight; And the remaining amount of purified water; provides a composition for dishwashing detergent containing.

Hereinafter, examples will be described in detail to aid understanding of the present invention. However, the following examples are merely illustrative of the contents of the present invention, but the scope of the present invention is not limited to the following examples. The embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

<Example 1> First dish detergent prototype production

1. Common

In order to confirm the optimal raw material content for mass production of dish detergent, a total of 16 types of dish detergent prototypes were produced by classifying them into 4 groups, 4 types each.

In common, a dish detergent was prepared with garlic peel and onion peel fermented extract as a base (raw material content ratio within 28%) and a surfactant raw material content within 25% to 45%. Considering the environment and hazards, we selected only raw materials that were allowed to be used as one type of sanitary product cleaning agent confirmed through the Food Safety Nara website, and colorants, parabens, methylchloroisothiazolinone (CMIT)/methylisothia Raw materials corresponding to hazardous substances such as methylisothiazolinone (MIT) were excluded.

2. Family 1

Garlic peel and onion peel fermented extract were added as a base at 8%, 16%, 20%, and 24%, respectively, to make different contents, but the contents of other ingredients were the same. Dishwashing detergent giving priority to detergency was prepared by adding 30 to 35% of non-ionic and zwitterionic surfactants such as cocamidopropyl betaine, glucophone, and CDE. Synthetic preservatives were excluded, preservatives usable as food preservatives were added, and the contents of viscosity agents were added in various ways to determine the optimal viscosity and balance of the prototype (viscosity is broken, viscosity is separated, and added ingredients are compatible with each other). , whether the materials were properly melted, etc.). The pH of the prototype was adjusted to a neutral range using citric acid, and cleaning power was enhanced by adding sea salt and ethanol. The manufactured primary dish detergent prototype was visually checked and evaluated by actual use.

Accordingly, 1) Product Family 1_1 (8%) 2) Product Family 1_2 (16%) 3) Product Family 1_3 (20%) 4) Product Product 1_4 (24%), a total of 4 samples were manufactured and mass-manufactured in the second prototype. 2) Family 1_2 (16%) and 4) Family 1_4 (24%) were selected as samples to be performed.

3. Family 2

As in product group 1, garlic peel and onion peel fermented extract were added as bases at 8%, 16%, 20%, and 24%, respectively, to make different contents, but the contents of other ingredients were the same. did LPB, coco glucoside, decyl glucoside, etc. Non-ionic and amphoteric ions, such as product group 1, but with a higher EWG (Environmental Working Group) grade surfactant added in 30 to 35% content to prioritize washing power. manufactured. The following process was performed and evaluated in the same way as product group 1.

Accordingly, 1) product family 2_1 (8%) 2) product family 2_2 (16%) 3) product family 2_3 (20%) 4) product family 2_4 (24%), a total of 4 samples were manufactured and mass-manufactured in the second prototype. 2) Family 2_2 (16%) and 4) Family 2_4 (24%) were selected as samples to be performed.

4. Family 3

As in product group 1, garlic peel and onion peel fermented extract were added as bases at 8%, 16%, 20%, and 24%, respectively, to make different contents, but the contents of other ingredients were the same. did Dishwashing detergent with improved rinsability was prepared by adding 40 to 45% of a non-ionic, naturally derived surfactant such as decyl glucoside, coco glucoside, lauryl glucoside, and caprylyl/capryl glucoside. I used a surfactant that was softer and rinsed faster than the surfactant added in the product groups 1 and 2, but the detergent content was slightly lower and the content of the surfactant was increased.

A natural preservative such as glyceryl caprylate was added, and the following procedure was performed and evaluated in the same manner as product product 1.

Accordingly, 1) product family 3_1 (8%) 2) product family 3_2 (16%) 3) product family 3_3 (20%) 4) product family 3_4 (24%), a total of 4 samples were manufactured and mass-manufactured in the second prototype. 2) Family 3_2 (16%) and 4) Family 3_4 (24%) were selected as samples to be performed.

5. Family 4

As in product group 1, garlic peel and onion peel fermented extract were added as bases at 8%, 16%, 20%, and 24%, respectively, to make different contents, but the contents of other ingredients were the same. did Dishwashing detergent with improved rinseability by adding 40 to 45% of amino acid-based or non-ionic surfactants such as decyl glucoside, coco glucoside, lauryl glucoside, caprylyl/capryl glucoside, and apple wash. manufactured. I used a surfactant that was softer and rinsed faster than the surfactant added in the product groups 1 and 2, but the detergent content was slightly lower and the content of the surfactant was increased.

A natural preservative such as glyceryl caprylate was added, and, unlike the product groups 1 to 3, it was prepared without adding a viscosity agent. During the manufacturing process, the balance of the prototype was checked with the naked eye to see if bubbles came out easily when ejected into a bubble container, whether the added materials were compatible with each other, and whether the materials were properly melted. In the same manner as in product group 1, the pH of the prototype was adjusted to a neutral range using citric acid, and the cleaning power was improved by adding sea salt and ethanol. The manufactured primary dish detergent prototype was visually confirmed and evaluated by actual use.

Accordingly, 1) Product Family 4_1 (8%) 2) Product Family 4_2 (16%) 3) Product Family 4_3 (20%) 4) Product Family 4_4 (24%), a total of 4 samples were manufactured and mass-manufactured in the second prototype. 2) Family 4_2 (16%) and 4) Family 4_4 (24%) were selected as samples to be performed.

<Example 2> Production of secondary dish detergent prototypes

Secondary prototypes of 200L were produced with two each of product families 1 to 4 selected in Example 1 to confirm the product state and performance during mass production.

1. Common

Garlic peel and onion peel fermented extracts are used as a base (raw material content ratio 16% or 24%), and non-ionic and zwitterionic natural surfactants such as LPB, cocoglucoside, and decylglucoside are added. Viscosity agent that can be used in food was prepared by adding

2. Family 1

200 L each of product family 1_2 (16%) and product family 1_4 (24%) were prepared in the same manner as in the manufacturing method of product family 1 of Example 1, and were requested for the "sanitary product cleaning agent type 1" test.

3. Family 2

In the same manner as in the manufacturing method of Product Family 2 in Example 1, Product Family 2_2 (16%) and Product Family 2_4 (24%) were each produced in 200 L each and requested for a "sanitary product type 1 detergent" test.

4. Family 3

200 L each of product family 3_2 (16%) and product family 3_4 (24%) was prepared in the same manner as in the manufacturing method of product family 3 of Example 1, and it was requested for the "sanitary product cleaning agent type 1" test.

5. Family 4

200 L each of product family 4_2 (16%) and product family 4_4 (24%) was prepared in the same manner as in the manufacturing method of family 4 of Example 1, and requested for the "sanitary product cleaning agent type 1" test.

6. Sanitary product type 1 cleaning agent test results

In order to confirm the objective performance data after mass production, "Hygiene product type 1 cleaning agent test" (PH, methanol, heavy metal, optical whitening agent, arsenic) was requested for the above 8 samples that completed the secondary prototype production. As a result, 8 All of the test items (PH, methanol, heavy metals, optical whitening agent, arsenic) for the dog samples were determined to be in compliance with the standard values. (Standards and specifications of sanitary products, Ministry of Food and Drug Safety Notice No. 2019-115)

<Example 3> Production of 3rd dish detergent prototype

A total of 4 types of 3rd prototypes (200 L) were produced by selecting 1 type for each product group for the 2nd prototype and finalizing the ingredients and components.

1. Common

Dishwashing detergents were prepared with garlic peel and onion peel fermented extract as a base (raw material content ratio 16%) and a surfactant raw material content within 25% to 45%. Considering the environment and hazards, we selected only raw materials that were allowed to be used as one type of sanitary product cleaning agent confirmed through the Food Safety Nara website, and colorants, parabens, methylchloroisothiazolinone (CMIT)/methylisothia Raw materials corresponding to harmful substances such as methylisothiazolinone (MIT) were excluded, and 200 L per prototype was manufactured. In addition, fragrance (green tea fragrance) was added in consideration of commercialization.

However, conditions may be changed under mutual agreement to produce a better prototype during prototype production.

2. Family 1

200 L of product family 1_2 (16%) was manufactured in the same manner as in Example 1 of product family 1 manufacturing method, and it was requested to test "sanitary product type 1 detergent".

Table 1 below shows the constituents of product group 1_2 (16%) and their content ranges.

No constituent Content range (%) One Green Tea Flavor (frag-87678) 0.2 to 0.5 2 ethanol 1 to 2 3 sodium benzoate 0.5 to 1.5 4 Glucophone 0.1 to 0.5 5 CDE 0.1 to 0.5 6 cocamidophil betaine 20 to 30 7 sea salt 1 to 2 8 EDTA 2NA 0.1 to 1 9 CMC 0.9 to 1.4 10 citric acid 0.2 to 1 11 Garlic Peel/Onion Peel Fermented Extract 16 12 Purified water balance Sum 100

3. Family 2

200 L of product family 2_2 (16%) was produced in the same manner as in Example 1 of the manufacturing method of product family 2, and it was requested for the "sanitary product cleaning agent type 1" test.

Table 2 below shows the constituents of product family 2_2 (16%) and their content ranges.

No constituent Content range (%) One Green Tea Flavor (frag-87678) 0.2 to 0.5 2 ethanol 1 to 2 3 sodium benzoate 0.5 to 1.5 4 Cocoglucoside 5 to 15 5 Decyl glucoside 5 to 15 6 Lauramidopropyl Betaine 20 to 30 7 sea salt 1 to 2 8 EDTA 2NA 0.1 to 1 9 CMC 1 to 1.5 10 citric acid 0.2 to 1 11 Garlic Peel/Onion Peel Fermented Extract 16 12 Purified water balance Sum 100

4. Family 3

200 L of product family 3_2 (16%) was produced in the same manner as in the manufacturing method of product family 3 in Example 1, and it was requested for the "sanitary product cleaning agent type 1" test.

Table 3 below shows the constituents of product family 3_2 (16%) and their content ranges.

No constituent Content range (%) One Green Tea Flavor (frag-87678) 0.2 to 0.5 2 Glyceryl Caprylate 1 to 2 3 Cocoglucoside 15 to 22 4 Decyl glucoside 15 to 25 5 caprylyl/capryl glucoside 10 to 20 6 sea salt 1 to 2 7 EDTA 2NA 0.1 to 1 8 CMC 1 to 1.5 9 citric acid 0.1 to 1 10 Garlic Peel/Onion Peel Fermented Extract 16 11 Purified water balance Sum 100

5. Family 4

200 L of product family 4_2 (16%) was prepared in the same manner as in the manufacturing method of product family 4 of Example 1, and it was requested for the "sanitary product cleaning agent type 1" test.

Table 4 below shows the constituents of product family 4_2 (16%) and their content ranges.

No constituent Content range (%) One Green Tea Flavor (frag-87678) 0.2 to 0.5 2 Glyceryl Caprylate 1 to 2 3 Cocoglucoside 15 to 22 4 Decyl glucoside 15 to 25 5 caprylyl/capryl glucoside 10 to 20 6 sea salt 1 to 2 7 EDTA 2NA 0.1 to 1 8 citric acid 0.1 to 1 9 Garlic Peel/Onion Peel Fermented Extract 16 10 Purified water balance Sum 100

6. Test results

In order to confirm objective performance data after mass production, the skin irritation test (first stimulation of the human body patch), functional unit test, and detergency test were requested for the above four samples that had completed the 3rd prototype production, and the constituent materials and It was confirmed that the content range was most suitable.

Having described specific parts of the present invention in detail above, it is clear to those skilled in the art that these specific descriptions are only preferred embodiments, and the scope of the present invention is not limited thereby. do. That is, the substantial scope of the present invention is defined by the appended claims and their equivalents.

Claims (5)

Preparing a fermented extract with at least one selected from garlic or onion; and
Adding and mixing a surfactant, an excipient for dish detergent, and purified water to the prepared fermented extract; According to claim 1,
The step of preparing the fermentation extract,
After fermentation of the garlic or onion peel, root or stem at a temperature of 60 to 100 ° C. for 5 to 15 days, extraction is performed using water, C1 to C4 alcohol or a mixed solvent thereof as an extraction solvent. Characterized in that To do, dish detergent manufacturing method. According to claim 1.
The surfactant is
Cocamidopropyl betaine, glucopon, coconut diethanolamide (CDE), lauramido propyl betaine (LPB), coco glucoside, decyl glucoside (decyl glucoside), lauryl glucoside, caprylyl/capryl glucoside (caprylyl/capryl glucoside) and sodium cocoyl apple amino acids (apple wash). Characterized in that the derived surfactant, dish detergent manufacturing method. According to claim 1,
The excipient,
Characterized in that at least one selected from preservatives, viscosity agents, pH adjusters, enhancers, sequestering agents, moisturizers, or fragrances, dish detergent manufacturing method. According to claim 1,
The kitchen detergent,
20 to 60% by weight of the surfactant, 1 to 10% by weight of an excipient for dish detergent, and the remaining amount of purified water are mixed with 5 to 30% by weight of the fermented extract.