KR20230079528A - Manufacturing method for kitchen detergent comprising natural fermented extract - Google Patents
Manufacturing method for kitchen detergent comprising natural fermented extract Download PDFInfo
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- KR20230079528A KR20230079528A KR1020210166345A KR20210166345A KR20230079528A KR 20230079528 A KR20230079528 A KR 20230079528A KR 1020210166345 A KR1020210166345 A KR 1020210166345A KR 20210166345 A KR20210166345 A KR 20210166345A KR 20230079528 A KR20230079528 A KR 20230079528A
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- Prior art keywords
- weight
- fermented extract
- glucoside
- garlic
- detergent
- Prior art date
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- 239000003599 detergent Substances 0.000 title claims abstract description 59
- 239000000284 extract Substances 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 39
- 240000002234 Allium sativum Species 0.000 claims abstract description 37
- 235000004611 garlic Nutrition 0.000 claims abstract description 37
- 241000234282 Allium Species 0.000 claims abstract description 33
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 33
- 239000004094 surface-active agent Substances 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000008213 purified water Substances 0.000 claims abstract description 14
- 239000000546 pharmaceutical excipient Substances 0.000 claims abstract description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 20
- 239000003755 preservative agent Substances 0.000 claims description 17
- MRUAUOIMASANKQ-UHFFFAOYSA-O carboxymethyl-[3-(dodecanoylamino)propyl]-dimethylazanium Chemical compound CCCCCCCCCCCC(=O)NCCC[N+](C)(C)CC(O)=O MRUAUOIMASANKQ-UHFFFAOYSA-O 0.000 claims description 16
- 229940075468 lauramidopropyl betaine Drugs 0.000 claims description 16
- 239000003795 chemical substances by application Substances 0.000 claims description 15
- 229940073499 decyl glucoside Drugs 0.000 claims description 14
- 229940080421 coco glucoside Drugs 0.000 claims description 13
- JDRSMPFHFNXQRB-CMTNHCDUSA-N Decyl beta-D-threo-hexopyranoside Chemical compound CCCCCCCCCCO[C@@H]1O[C@H](CO)C(O)[C@H](O)C1O JDRSMPFHFNXQRB-CMTNHCDUSA-N 0.000 claims description 10
- 238000000605 extraction Methods 0.000 claims description 10
- JDRSMPFHFNXQRB-IBEHDNSVSA-N decyl glucoside Chemical compound CCCCCCCCCCO[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O JDRSMPFHFNXQRB-IBEHDNSVSA-N 0.000 claims description 9
- 125000002801 octanoyl group Chemical group C(CCCCCCC)(=O)* 0.000 claims description 9
- -1 pH adjusters Substances 0.000 claims description 9
- 150000001413 amino acids Chemical class 0.000 claims description 8
- 239000003352 sequestering agent Substances 0.000 claims description 8
- PYIDGJJWBIBVIA-UYTYNIKBSA-N lauryl glucoside Chemical compound CCCCCCCCCCCCO[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O PYIDGJJWBIBVIA-UYTYNIKBSA-N 0.000 claims description 6
- 229940048848 lauryl glucoside Drugs 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 244000060011 Cocos nucifera Species 0.000 claims description 5
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 5
- MRUAUOIMASANKQ-UHFFFAOYSA-N cocamidopropyl betaine Chemical group CCCCCCCCCCCC(=O)NCCC[N+](C)(C)CC([O-])=O MRUAUOIMASANKQ-UHFFFAOYSA-N 0.000 claims description 5
- 229940073507 cocamidopropyl betaine Drugs 0.000 claims description 5
- 239000003623 enhancer Substances 0.000 claims description 5
- 239000002904 solvent Substances 0.000 claims description 5
- JDRSMPFHFNXQRB-IWQYDBTJSA-N (3r,4s,5s,6r)-2-decoxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical group CCCCCCCCCCOC1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O JDRSMPFHFNXQRB-IWQYDBTJSA-N 0.000 claims description 4
- 239000012046 mixed solvent Substances 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 239000004909 Moisturizer Substances 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 230000001333 moisturizer Effects 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 abstract description 18
- 238000000034 method Methods 0.000 abstract description 10
- 238000004140 cleaning Methods 0.000 abstract description 6
- 239000000047 product Substances 0.000 description 68
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 30
- 239000012459 cleaning agent Substances 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 12
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 10
- 235000002639 sodium chloride Nutrition 0.000 description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 9
- 239000000470 constituent Substances 0.000 description 9
- 238000004851 dishwashing Methods 0.000 description 9
- 230000002335 preservative effect Effects 0.000 description 9
- 239000011780 sodium chloride Substances 0.000 description 9
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 7
- 235000013355 food flavoring agent Nutrition 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 7
- 235000010234 sodium benzoate Nutrition 0.000 description 7
- 239000004299 sodium benzoate Substances 0.000 description 7
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 229940087068 glyceryl caprylate Drugs 0.000 description 6
- 239000003002 pH adjusting agent Substances 0.000 description 6
- GHBFNMLVSPCDGN-UHFFFAOYSA-N rac-1-monooctanoylglycerol Chemical compound CCCCCCCC(=O)OCC(O)CO GHBFNMLVSPCDGN-UHFFFAOYSA-N 0.000 description 6
- 244000269722 Thea sinensis Species 0.000 description 5
- 239000002537 cosmetic Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000009569 green tea Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 229940100555 2-methyl-4-isothiazolin-3-one Drugs 0.000 description 4
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 description 4
- DHNRXBZYEKSXIM-UHFFFAOYSA-N chloromethylisothiazolinone Chemical compound CN1SC(Cl)=CC1=O DHNRXBZYEKSXIM-UHFFFAOYSA-N 0.000 description 4
- BEGLCMHJXHIJLR-UHFFFAOYSA-N methylisothiazolinone Chemical compound CN1SC=CC1=O BEGLCMHJXHIJLR-UHFFFAOYSA-N 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 description 3
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 3
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 3
- 230000007613 environmental effect Effects 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 229940100484 5-chloro-2-methyl-4-isothiazolin-3-one Drugs 0.000 description 2
- 239000004378 Glycyrrhizin Substances 0.000 description 2
- 235000019501 Lemon oil Nutrition 0.000 description 2
- DBMJMQXJHONAFJ-UHFFFAOYSA-M Sodium laurylsulphate Chemical compound [Na+].CCCCCCCCCCCCOS([O-])(=O)=O DBMJMQXJHONAFJ-UHFFFAOYSA-M 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 229910052785 arsenic Inorganic materials 0.000 description 2
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 2
- 125000002091 cationic group Chemical group 0.000 description 2
- 239000002738 chelating agent Substances 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 description 2
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 2
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 2
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 2
- 229960004949 glycyrrhizic acid Drugs 0.000 description 2
- 235000019410 glycyrrhizin Nutrition 0.000 description 2
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 2
- 229940065115 grapefruit extract Drugs 0.000 description 2
- 229940094952 green tea extract Drugs 0.000 description 2
- 235000020688 green tea extract Nutrition 0.000 description 2
- 229910001385 heavy metal Inorganic materials 0.000 description 2
- 229940083980 lavender extract Drugs 0.000 description 2
- 235000020723 lavender extract Nutrition 0.000 description 2
- 239000010501 lemon oil Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 239000002736 nonionic surfactant Substances 0.000 description 2
- 230000003287 optical effect Effects 0.000 description 2
- 239000003208 petroleum Substances 0.000 description 2
- 235000019333 sodium laurylsulphate Nutrition 0.000 description 2
- UEUXEKPTXMALOB-UHFFFAOYSA-J tetrasodium;2-[2-[bis(carboxylatomethyl)amino]ethyl-(carboxylatomethyl)amino]acetate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]C(=O)CN(CC([O-])=O)CCN(CC([O-])=O)CC([O-])=O UEUXEKPTXMALOB-UHFFFAOYSA-J 0.000 description 2
- 235000010436 thaumatin Nutrition 0.000 description 2
- 239000000892 thaumatin Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 230000002087 whitening effect Effects 0.000 description 2
- LPLLVINFLBSFRP-UHFFFAOYSA-N 2-methylamino-1-phenylpropan-1-one Chemical compound CNC(C)C(=O)C1=CC=CC=C1 LPLLVINFLBSFRP-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 244000293323 Cosmos caudatus Species 0.000 description 1
- 235000005956 Cosmos caudatus Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 206010040880 Skin irritation Diseases 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000004996 alkyl benzenes Chemical class 0.000 description 1
- 239000003945 anionic surfactant Substances 0.000 description 1
- 229940077388 benzenesulfonate Drugs 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
- 238000006065 biodegradation reaction Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 239000010794 food waste Substances 0.000 description 1
- 239000000383 hazardous chemical Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 239000010813 municipal solid waste Substances 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 230000036556 skin irritation Effects 0.000 description 1
- 231100000475 skin irritation Toxicity 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- BDHFUVZGWQCTTF-UHFFFAOYSA-M sulfonate Chemical compound [O-]S(=O)=O BDHFUVZGWQCTTF-UHFFFAOYSA-M 0.000 description 1
- 239000000271 synthetic detergent Substances 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 239000002888 zwitterionic surfactant Substances 0.000 description 1
- 239000004711 α-olefin Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
- C11D3/16—Organic compounds
- C11D3/38—Products with no well-defined composition, e.g. natural products
- C11D3/382—Vegetable products, e.g. soya meal, wood flour, sawdust
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D1/00—Detergent compositions based essentially on surface-active compounds; Use of these compounds as a detergent
- C11D1/66—Non-ionic compounds
- C11D1/662—Carbohydrates or derivatives
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D1/00—Detergent compositions based essentially on surface-active compounds; Use of these compounds as a detergent
- C11D1/88—Ampholytes; Electroneutral compounds
- C11D1/90—Betaines
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D1/00—Detergent compositions based essentially on surface-active compounds; Use of these compounds as a detergent
- C11D1/88—Ampholytes; Electroneutral compounds
- C11D1/94—Mixtures with anionic, cationic or non-ionic compounds
-
- C11D11/0023—
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D2111/00—Cleaning compositions characterised by the objects to be cleaned; Cleaning compositions characterised by non-standard cleaning or washing processes
- C11D2111/10—Objects to be cleaned
- C11D2111/14—Hard surfaces
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Detergent Compositions (AREA)
Abstract
Description
본 발명은 천연 발효 추출물을 포함하는 주방세제 제조방법에 관한 것으로, 구체적으로는 기존 주방세제보다 적은 원료 함량으로도 우수한 세정력을 가지는 친환경 주방세제 제조방법을 제공한다.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.
주방에서 사용되는 식기나 조리도구, 행주나 수세미 등은 음식물 찌꺼기나 수분으로 인해 쉽게 오염되고 많은 세균이 번식할 수 있다. 이를 제거하기 위하여 다양한 주방세제가 사용되고 있는데, 종래의 주방세제는 거품을 일으켜 세척력을 높이기 위한 석유화합물질인 선형 알킬 벤젠 술폰산염(linear alkyl benzene sulfonate, LAS), 알파-올레핀 술포산 나트륨(sodium alpha-olefin sulfonate, AOS), 소듐라우릴설페이트란(sodium lauryl sulfate, SLS) 등과 같은 음이온계면활성제를 사용하였다. 이러한 석유계 계면활성제는 거품력 및 세정력이 뛰어난 반면에 헹굼성이 상당히 약하며, 특히 일반 수계에서 생분해 정도가 낮아 수질환경에 좋지 않은 영향을 주며, 인체의 피부에도 상당한 자극을 주는 문제점이 지적되고 있다.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.
최근 환경 문제의 심각성 고조, 건강에 대한 관심 고조로 인하여 합성세제 보다는 천연원료를 사용해 만든 저공해, 고기능성 세제 개발의 필요성이 증대하고 있는 바, 이러한 요구에 따라 경구 독성값이 상당히 낮고, 세척력 및 기포력, 헹굼성이 우수하며, 생분해도가 높아 수계에도 영향을 주지 않는 주방세제가 필요한 실정이다.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.
더불어, 이러한 친환경적 주방세제의 대량생산이 가능하도록 핵심 원료의 함량을 최대한 줄이면서도 주방세제로의 성능이 유지될 수 있는 주방세제의 제조방법 기술이 필요하다.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.
본 발명의 목적은 천연물 유래의 친환경 주방세제의 제조방법을 제공하는 데에 있다.An object of the present invention is to provide a method for producing an eco-friendly dish detergent derived from natural products.
본 발명의 일 실시예에 따른 주방세세의 제조방법은, 마늘 또는 양파에서 선택된 하나 이상으로 발효 추출물을 제조하는 단계; 및 상기 제조된 발효 추출물에 계면활성제, 주방세제용 부형제 및 정제수를 첨가 및 혼합하는 단계;를 포함할 수 있다.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.
상기 발효 추출물을 제조하는 단계는, 상기 마늘 또는 양파의 껍질, 뿌리 또는 대를 60 내지 100℃의 온도에서 5 내지 15일 동안 발효시킨 후, 물, C1 내지 C4 알콜 또는 이들의 혼합 용매를 추출 용매로 하여 추출이 수행될 수 있다.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.
상기 계면활성제는 코카마이도프로필베타인(cocamidopropyl betaine), 글루코폰(glucopon), 코코넛 디에탄올아마이드(coconut diethanolamide, CDE), 라우라미도프로필베타인(Lauramido propyl betaine, LPB), 코코글루코사이드(coco glucoside), 데실글루코사이드(decyl glucoside), 라우릴글루코사이드(lauryl glucoside), 카프릴릴/카프릴글루코사이드(caprylyl/capryl glucoside) 및 소듐코코일애플아미노산(sodiumcocoyl apple amino acids, 애플워시)로 이루어진 군에서 선택되는 하나 이상의 천연 유래 계면활성제일 수 있다.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.
상기 부형제는 보존제, 점도제, pH 조절제, 증진제, 금속이온봉쇄제, 보습제, 또는 향료에서 선택되는 하나 이상일 수 있다.The excipient may be one or more selected from preservatives, viscosity agents, pH adjusting agents, enhancing agents, sequestering agents, moisturizing agents, and flavoring agents.
상기 주방세제는 상기 발효 추출물 5 내지 30 중량%에 상기 계면활성제 20 내지 60 중량%, 주방세제용 부형제 1 내지 10 중량% 및 잔량의 정제수가 혼합되어 제조될 수 있다.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.
본 발명에 따른 주방세제 제조방법을 이용하여 기존의 유해원료를 배제하고 친환경적인 원료를 사용하여 환경과 인체에 안전하면서도 우수한 세정력을 가진 주방세제를 제조할 수 있다.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.
더불어, 본 발명은 우수한 세정력이 유지되는 최소/최적 함량의 원료만을 제공함으로써, 친환경 주방세제의 대량 생산을 가능하게 한다.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.
또한, 기존에 쓰레기로 버려지는 마늘 또는 양파의 부산물을 활용함으로써 자원 절약 및 환경 보호에 기여할 수 있다.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.
이하, 본 발명을 상세하게 설명하기로 한다.Hereinafter, the present invention will be described in detail.
본 발명자는 기존의 본 발명자의 주방세제의 대량 생산을 위해, 핵심 원료의 함량을 최대한 줄이면서 주방세제로서의 성능을 유지할 수 있는 주방세제로의 제조방법을 확인함으로써, 본 발명을 완성하였다.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.
본 발명은 천연 발효 추출물을 유효성분으로 포함하는 친환경 주방세제의 제조방법을 제공한다.The present invention provides a method for producing an eco-friendly dish detergent containing a natural fermented extract as an active ingredient.
본 발명에 따른 주방세제 제조방법은 마늘 또는 양파에서 선택된 하나 이상으로 발효 추출물을 제조하는 단계; 및 상기 제조된 발효 추출물에 계면활성제, 주방세제용 부형제 및 정제수를 첨가 및 혼합하는 단계;를 포함할 수 있다.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.
본 명세서에서, "발효(fermentation)"란, 유기물이 미생물 작용에 의해 분해 및 변화하는 현상으로, 미생물이 가지고 있는 효소를 이용하여 유기물을 분해시키는 과정을 의미한다.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.
본 명세서에서, "추출물"이란, 추출 방법, 추출 용매, 추출된 성분 또는 추출물의 형태를 불문하고 천연물의 성분을 뽑아냄으로써 얻어진 물질을 의미하는 것으로, 천연물의 성분을 뽑아내어 얻어진 물질을 추출 후 다른 방법으로 가공 또는 처리하여 얻어질 수 있는 물질을 모두 포함할 수 있다.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.
상기 추출물은 당해 기술 분야에서 통상적으로 사용하는 방법에 따라 추출될 수 있고, 예를 들어, 열수 추출법, 초음파 추출법, 여과법, 환류 추출법 등이 있으며, 이들은 단독으로 수행되거나 2종 이상의 방법을 병용하여 수행될 수 있다.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.
보다 상세하게는, 본 발명에 있어서 상기 발효 추출물을 제조하는 단계는 상기 마늘 또는 양파의 껍질, 뿌리 또는 대를 60 내지 100℃의 온도에서 5 내지 15일 동안 발효시킨 후, 물, C1 내지 C4 알콜 또는 이들의 혼합 용매를 추출 용매로 하여 추출함으로써 수행될 수 있다.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.
상기 마늘은 마늘껍질, 마늘뿌리 및 마늘대일 수 있다. 보다 구체적으로, 상기 마늘껍질은 마늘의 외부면을 감싸고 있는 은색의 껍질일 수 있으며, 상기 마늘뿌리는 마늘의 뿌리인 흰 부분을 의미하고, 상기 마늘대는 상기 마늘의 윗부분에 길게 형성된 부분을 의미한다. 또한, 상기 마늘껍질, 마늘뿌리 및 마늘대는 시중에 유통 중인 것을 구입하여 사용할 수도 있다.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.
상기 양파는 양파껍질 및 양파뿌리일 수 있다. 보다 구체적으로 상기 양파껍질은 양파의 외부면을 감싸고 있는 노란색 또는 주황색의 껍질일 수 있으며, 상기 양파뿌리는 양파의 뿌리인 흰 부분을 의미하고, 상기 양파뿌리는 봄과 가을에 꽃이 피지 않은 양파뿌리를 캐어서 주로 사용하며, 이 또한 시중에 유통 중인 것을 구입하여 사용할 수 있으며, 직접 재배하여 사용하여도 무방하다.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.
바람직하게는, 상기 발효 추출물은 상기 마늘 및 양파 추출물이 1 : (0.1 내지 0.5) 중량비로 혼합된 것일 수 있으나, 이에 제한되는 것은 아니다.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.
본 발명에 있어서, 상기 계면활성제 및 부형제를 첨가 및 혼합하는 단계는 코카마이도프로필베타인(cocamidopropyl betaine), 글루코폰(glucopon), 코코넛 디에탄올아마이드(coconut diethanolamide, CDE), 라우라미도프로필베타인(Lauramido propyl betaine, LPB), 코코글루코사이드(coco glucoside), 데실글루코사이드(decyl glucoside), 라우릴글루코사이드(lauryl glucoside), 카프릴릴/카프릴글루코사이드(caprylyl/capryl glucoside) 및 소듐코코일애플아미노산 (sodiumcocoyl apple amino acids, 애플워시)로 이루어진 군에서 선택되는 하나 이상의 양이온계, 비이온계 또는 아미노산계의 천연 유래 계면활성제;를 첨가하여 혼합할 수 있으나, 이에 제한되는 것은 아니다.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.
또한, 상기 부형제는 보존제, 점도제, pH 조절제, 증진제, 금속이온봉쇄제, 보습제, 또는 향료에서 선택되는 하나 이상을 첨가하여 혼합할 수 있으나, 이에 제한되는 것은 아니다.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.
보다 상세하게는, 상기 보존제는 식품용, 화장품용 또는 천연 계열의 보존제를 사용할 수 있고, 상기 보존제는 0.5 내지 2 중량% 포함될 수 있다. 바람직하게는, 소듐 벤조에이트(sodium benzoate) 0.5 내지 1.5 중량% 또는 글리세릴 카프릴레이트(glyceryl caprylate) 1 내지 2 중량%를 사용할 수 있으나, 이에 제한되는 것은 아니다.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.
상기 소듐 벤조에이트는 유럽 유기농화장품 인증 COSMOS에서 허용하는 합성보존제 중 하나로, 국내 천연화장품, 유기농화장품 인증기준에 사용될 수 있는 비교적 안전한 원료이며, 제품의 변질 및 부패를 방지할 수 있다.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.
상기 점도제는 카르복시메틸셀룰로오스(carboxymethyl cellulose, CMC)가 사용될 수 있고, 이는 0.5 내지 1.5 중량%가 포함될 수 있으나, 이에 제한되는 것은 아니다.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.
상기 pH 조절제로는 구연산이 사용될 수 있고, 이는 0.1 내지 1 중량%가 포함될 수 있으나, 이에 제한되는 것은 아니다. 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.
상기 세정 증진제로는 에탄올 또는 천일염이 사용될 수 있으며, 이는 각각 1 내지 2 중량%가 포함될 수 있으나, 이에 제한되는 것은 아니다.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.
상기 금속이온봉쇄제(킬레이트제)로 EDTA 2NA(Ethylenediaminetetraacetic acid disodium salt) 또는 EDTA 4NA(Ethylenediaminetetraacetic acid tetrasodium salt) 0.1 내지 1 중량% 포함될 수 있으나, 이에 제한되는 것은 아니다.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.
상기 항료로는 천연 향미제를 사용할 수 있고, 이는 0.1 내지 0.5 중량%가 포함될 수 있다. 예를 들어, 타우마틴(thaumatin), 레바우디오시드 A(rebaudiosid A), 글리시르히진(glycyrrhizin), 라벤더 추출물, 레몬 오일, 자몽 추출물, 녹차 추출물, 또는 이들의 혼합물을 사용할 수 있으며, 바람직하게는 녹차 향료를 사용할 수 있으나, 이에 제한되는 것은 아니다.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.
바람직하게는, 상기 주방세제는 상기 발효 추출물 5 내지 30 중량%에 상기 계면활성제 20 내지 60 중량%, 주방세제용 부형제 1 내지 10 중량% 및 잔량의 정제수가 첨가 및 혼합되어 제조될 수 있으나, 이에 제한되는 것은 아니다.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.
보다 바람직하게는, 상기 발효 추출물 10 내지 20 중량%에, 라우라미도프로필베타인(Lauramido propyl betaine, LPB), 코코글루코사이드(coco glucoside) 및 데실글루코사이드(decyl glucoside)로 이루어진 군에서 선택되는 하나 이상의 계면활성제 30 내지 60 중량%, 보존제인 소듐 벤조에이트 0.5 내지 1.5 중량%, 점도제인 카르복시메틸셀룰로오스(carboxymethyl cellulose, CMC) 1 내지 1.5 중량%, pH 조절제인 구연산 0.2 내지 1 중량%, 세정증진제인 에탄올 1 내지 2 중량%, 천일염 1 내지 2 중량%, 금속이온봉쇄제인 EDTA 2NA(Ethylenediaminetetraacetic acid disodium salt) 0.1 내지 1 중량%, 녹차향료 0.2 내지 0.5 중량%, 및 잔량의 정제수를 첨가 및 혼합하여 제조될 수 있으나, 이에 제한되는 것은 아니다.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.
또한, 본 발명은 천연 발효 추출물을 유효성분으로 포함하는 친환경 주방세제용 조성물을 제공한다.In addition, the present invention provides a composition for eco-friendly dish detergent containing a natural fermented extract as an active ingredient.
보다 상세하게는, 상기 주방세제용 조성물은 마늘 또는 양파에서 선택된 하나 이상의 발효 추출물 5 내지 30 중량%; 계면활성제 20 내지 60 중량%; 주방세제용 부형제 1 내지 10 중량%; 및 잔량의 정제수;를 포함할 수 있다.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.
본 발명의 일 실시예에 따른 발효 추출물은 상기 마늘 또는 양파의 껍질, 뿌리 또는 대를 60 내지 100℃의 온도에서 5 내지 15일 동안 발효시킨 후, 물, C1 내지 C4 알콜 또는 이들의 혼합 용매를 추출 용매로 하여 추출한 것일 수 있다.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.
바람직하게는, 상기 발효 추출물은 상기 마늘 및 양파 추출물이 1 : (0.1 내지 0.5) 중량비로 혼합된 것일 수 있으나, 이에 제한되는 것은 아니다.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.
본 발명에 있어서, 상기 계면활성제는 코카마이도프로필베타인(cocamidopropyl betaine), 글루코폰(glucopon), 코코넛 디에탄올아마이드(coconut diethanolamide, CDE), 라우라미도프로필베타인(Lauramido propyl betaine, LPB), 코코글루코사이드(coco glucoside), 데실글루코사이드(decyl glucoside), 라우릴글루코사이드(lauryl glucoside), 카프릴릴/카프릴글루코사이드(caprylyl/capryl glucoside) 및 소듐코코일애플아미노산 (sodiumcocoyl apple amino acids, 애플워시)로 이루어진 군에서 선택되는 하나 이상의 양이온계, 비이온계 또는 아미노산계의 천연 유래 계면활성제일 수 있으나, 이에 제한되는 것은 아니다.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.
본 발명에 있어서, 상기 주방세제용 부형제는 보존제, 점도제, pH 조절제, 증진제, 금속이온봉쇄제, 보습제, 또는 향료에서 선택되는 하나 이상일 수 있으나, 이에 제한되는 것은 아니다.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.
상기 보존제는 식품용, 화장품용 또는 천연 계열의 보존제를 사용할 수 있고, 상기 보존제는 0.5 내지 2 중량% 포함될 수 있다. 바람직하게는, 소듐 벤조에이트(sodium benzoate) 0.5 내지 1.5 중량% 또는 글리세릴 카프릴레이트(glyceryl caprylate) 1 내지 2 중량%를 사용할 수 있으나, 이에 제한되는 것은 아니다.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.
상기 점도제는 카르복시메틸셀룰로오스(carboxymethyl cellulose, CMC)가 사용될 수 있고, 이는 0.5 내지 1.5 중량%가 포함될 수 있으나, 이에 제한되는 것은 아니다.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.
상기 pH 조절제로는 구연산이 사용될 수 있고, 이는 0.1 내지 1 중량%가 포함될 수 있으나, 이에 제한되는 것은 아니다. 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.
상기 세정 증진제로는 에탄올 또는 천일염이 사용될 수 있으며, 이는 각각 1 내지 2 중량%가 포함될 수 있으나, 이에 제한되는 것은 아니다.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.
상기 금속이온봉쇄제(킬레이트제)로 EDTA 2NA(Ethylenediaminetetraacetic acid disodium salt) 또는 EDTA 4NA(Ethylenediaminetetraacetic acid tetrasodium salt) 0.1 내지 1 중량% 포함될 수 있으나, 이에 제한되는 것은 아니다.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.
상기 항료로는 천연 향미제를 사용할 수 있고, 이는 0.1 내지 0.5 중량%가 포함될 수 있다. 예를 들어, 타우마틴(thaumatin), 레바우디오시드 A(rebaudiosid A), 글리시르히진(glycyrrhizin), 라벤더 추출물, 레몬 오일, 자몽 추출물, 녹차 추출물, 또는 이들의 혼합물을 사용할 수 있으며, 바람직하게는 녹차 향료를 사용할 수 있으나, 이에 제한되는 것은 아니다.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.
바람직하게는, 본 발명은 마늘 또는 양파에서 선택된 하나 이상의 발효 추출물 10 내지 20 중량%; 라우라미도프로필베타인(Lauramido propyl betaine, LPB), 코코글루코사이드(coco glucoside) 및 데실글루코사이드(decyl glucoside)로 이루어진 군에서 선택되는 하나 이상의 계면활성제 30 내지 60 중량%; 보존제인 소듐 벤조에이트 0.5 내지 1.5 중량%, 점도제인 카르복시메틸셀룰로오스(carboxymethyl cellulose, CMC) 1 내지 1.5 중량%, pH 조절제인 구연산 0.2 내지 1 중량%, 세정증진제인 에탄올 1 내지 2 중량%, 천일염 1 내지 2 중량%, 금속이온봉쇄제인 EDTA 2NA(Ethylenediaminetetraacetic acid disodium salt) 0.1 내지 1 중량%, 녹차향료 0.2 내지 0.5 중량%; 및 잔량의 정제수;를 포함하는 주방세제용 조성물을 제공한다.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.
이하, 본 발명의 이해를 돕기 위하여 실시예를 들어 상세하게 설명하기로 한다. 다만 하기의 실시예는 본 발명의 내용을 예시하는 것일 뿐 본 발명의 범위가 하기 실시예에 한정되는 것은 아니다. 본 발명의 실시예는 당업계에서 평균적인 지식을 가진 자에게 본 발명을 보다 완전하게 설명하기 위해 제공되는 것이다.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.
<실시예 1> 1차 주방세제 시제품 제작<Example 1> First dish detergent prototype production
1. 공통사항1. Common
주방세제의 대량생산을 위한 최적 원료 함량을 확인하기 위해 4개의 군으로 분류하여 각각 4종씩 총 16종의 주방세제 시제품을 제작하였다.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.
공통적으로, 마늘껍질 및 양파껍질 발효 추출물을 베이스(원료 함량 비율 28% 이내)로 하고 계면활성제 원료함량은 25% 내지 45% 내로 하는 주방세제를 제조하였다. 환경성과 유해성을 고려하여, 식품안전나라 홈페이지를 통해 확인된 위생용품 1종 세척제의 사용이 허용된 원료만 선택하였고, 색소, 파라벤류, 메틸클로로이소치아졸리논(methylchloroisothiazolinone, CMIT)/메틸이소티아졸리논(methylisothiazolinone, MIT) 등 유해물질에 해당하는 원료는 배제하였다.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. 제품군 12. Family 1
마늘껍질 및 양파껍질 발효 추출물을 베이스로, 각각 8%, 16%, 20%, 24%의 함량으로 첨가하여 함량을 다르게 제조하였으나, 그 외 재료의 함량은 동일하게 제조하였다. 코카미도프로필베타인, 글루코폰, CDE와 같은 비이온 및 양성이온 계열의 천연 유래 계면활성제를 30 내지 35% 함량으로 첨가하여 세척력을 우선시하는 주방세제를 제조하였다. 합성 보존제는 배제하고, 식품 보존제로 사용 가능한 보존제를 첨가하였으며, 점도제의 함량을 다양하게 첨가하여 시제품의 최적 점도 및 밸런스(점도가 깨지는지, 점도가 분리되는지, 첨가된 재료들이 서로 융화가 되는지, 재료들이 제대로 녹았는지 등)를 확인하며 제조하였다. 구연산을 사용하여 시제품의 pH를 중성 범위로 조절하고, 천일염 및 에탄올을 첨가하여 세정력을 증진시켰다. 제조된 1차 주방세제 시제품을 육안으로 확인하고 실사용하여 평가하였다.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.
이에 따라 1) 제품군 1_1 (8%) 2) 제품군 1_2 (16%) 3) 제품군 1_3 (20%) 4) 제품군 1_4 (24%), 총 4개의 시료를 제조하였고, 2차 시제품에서 대량으로 제조할 시료로 2) 제품군 1_2 (16%) 및 4) 제품군 1_4 (24%)를 선택하였다.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. 제품군 23. Family 2
상기 제품군 1과 동일하게, 마늘껍질 및 양파껍질 발효 추출물을 베이스로, 각각 8%, 16%, 20%, 24%의 함량으로 첨가하여 함량을 다르게 제조하였으나, 그 외 재료의 함량은 동일하게 제조하였다. LPB, 코코글루코사이드, 데실글루코사이드 등 상기 제품군 1과는 같은 비이온 및 양성이온 계열이지만, EWG (Environmental Working Group) 등급이 더 높은 계면활성제를 30 내지 35% 함량으로 첨가하여 세척력을 우선시하는 주방세제를 제조하였다. 이하 과정은 제품군 1과 동일하게 진행하였고, 평가하였다.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.
이에 따라 1) 제품군 2_1 (8%) 2) 제품군 2_2 (16%) 3) 제품군 2_3 (20%) 4) 제품군 2_4 (24%), 총 4개의 시료를 제조하였고, 2차 시제품에서 대량으로 제조할 시료로 2) 제품군 2_2 (16%) 및 4) 제품군 2_4 (24%)를 선택하였다.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. 제품군 34. Family 3
상기 제품군 1과 동일하게, 마늘껍질 및 양파껍질 발효 추출물을 베이스로, 각각 8%, 16%, 20%, 24%의 함량으로 첨가하여 함량을 다르게 제조하였으나, 그 외 재료의 함량은 동일하게 제조하였다. 데실글루코사이드, 코코글루코사이드, 라우릴글루코사이드, 카프릴릴/카프릴 글루코사이드 등과 같은 비이온 계열의 천연 유래 계면활성제를 40 내지 45% 함량으로 첨가하여 헹굼성을 향상시킨 주방세제를 제조하였다. 상기 제품군 1, 2 의 첨가된 계면활성제보다, 부드럽고 헹굼이 빠른 계면활성제를 사용했지만, 세척력 부분은 조금 떨어져서 계면활성제의 함량을 증가시켯다.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.
글리세릴 카프릴레이트와 같은 천연 계열의 보존제를 첨가하였으며, 이하 과정은 제품군 1과 동일하게 진행하였고, 평가하였다.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.
이에 따라 1) 제품군 3_1 (8%) 2) 제품군 3_2 (16%) 3) 제품군 3_3 (20%) 4) 제품군 3_4 (24%), 총 4개의 시료를 제조하였고, 2차 시제품에서 대량으로 제조할 시료로 2) 제품군 3_2 (16%) 및 4) 제품군 3_4 (24%)를 선택하였다.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. 제품군 45. Family 4
상기 제품군 1과 동일하게, 마늘껍질 및 양파껍질 발효 추출물을 베이스로, 각각 8%, 16%, 20%, 24%의 함량으로 첨가하여 함량을 다르게 제조하였으나, 그 외 재료의 함량은 동일하게 제조하였다. 데실글루코사이드, 코코글루코사이드, 라우릴글루코사이드, 카프릴릴/카프릴 글루코사이드, 애플워시 등과 같은 아미노산 계열 또는 비이온 계열의 천연 유래 계면활성제를 40 내지 45% 함량으로 첨가하여 헹굼성을 향상시킨 주방세제를 제조하였다. 상기 제품군 1, 2 의 첨가된 계면활성제보다, 부드럽고 헹굼이 빠른 계면활성제를 사용했지만, 세척력 부분은 조금 떨어져서 계면활성제의 함량을 증가시켯다.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.
글리세릴 카프릴레이트와 같은 천연 계열의 보존제를 첨가하였고, 상기 제품군 1 내지 3과는 달리, 점도제를 첨가하지 않고 제조하였다. 거품용기로 분출했을때 거품이 용이하게 나오는지, 첨가된 재료들이 서로 융화가 되는지, 재료들이 제대로 녹았는지 등을 제작과정에서 육안으로 시제품의 밸런스 확인하며 제작하였다. 그 외는 제품군 1과 동일하게 구연산을 사용하여 시제품의 pH를 중성 범위로 조절하고, 천일염 및 에탄올을 첨가하여 세정력을 증진시켰다. 제조된 1차 주방세제 시제품을 육안으로 확인하고 실사용하여 평가하였다.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.
이에 따라 1) 제품군 4_1 (8%) 2) 제품군 4_2 (16%) 3) 제품군 4_3 (20%) 4) 제품군 4_4 (24%), 총 4개의 시료를 제조하였고, 2차 시제품에서 대량으로 제조할 시료로 2) 제품군 4_2 (16%) 및 4) 제품군 4_4 (24%)를 선택하였다.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.
<실시예 2> 2차 주방세제 시제품 제작<Example 2> Production of secondary dish detergent prototypes
상기 실시예 1에서 선택된 제품군 1 내지 4의 각각 2개씩으로 200L의 2차 시제품을 제작하여 대량 생산시의 제품 상태 및 성능을 확인하였다.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. 공통사항1. Common
마늘껍질 및 양파껍질 발효 추출물을 베이스(원료 함량 비율 16% 또는 24%)로 하고 LPB, 코코글루코사이드, 데실글루코사이드 등의 비이온 및 양성이온 천연 유래 계면활성제 계열을 첨가하였으며, 식품 등에 사용 가능한 점도제를 첨가하여 제조하였다.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. 제품군 12. Family 1
실시예 1의 제품군 1 제조방법과 동일하게 제품군 1_2 (16%) 및 제품군 1_4 (24%)를 각각 200 L씩 제작하여 "위생용품 1종 세척제" 시험에 의뢰하였다.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. 제품군 23. Family 2
실시예 1의 제품군 2 제조방법과 동일하게 제품군 2_2 (16%) 및 제품군 2_4 (24%)를 각각 200 L씩 제작하여 "위생용품 1종 세척제" 시험에 의뢰하였다.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. 제품군 34. Family 3
실시예 1의 제품군 3 제조방법과 동일하게 제품군 3_2 (16%) 및 제품군 3_4 (24%)를 각각 200 L씩 제작하여 "위생용품 1종 세척제" 시험에 의뢰하였다.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. 제품군 45. Family 4
실시예 1의 제품군 4 제조방법과 동일하게 제품군 4_2 (16%) 및 제품군 4_4 (24%)를 각각 200 L씩 제작하여 "위생용품 1종 세척제" 시험에 의뢰하였다.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. 위생용품 1종 세척제 시험 결과6. Sanitary product type 1 cleaning agent test results
대량제작 후의 객관적인 성능 데이터를 확인하기 위해 2차 시제품 제작을 완료한 상기 8개의 시료에 대해 "위생용품 1종 세척제 시험"(PH, 메탄올, 중금속, 형광증백제, 비소)을 의뢰한 결과, 8개 시료에 대해 테스트 항목(PH, 메탄올, 중금속, 형광증백제, 비소) 모두 기준치 적합함을 판정받았다. (위생용품의 기준 및 규격, 식품의약품안전처 고시 제2019-115호)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)
<실시예 3> 3차 주방세제 시제품 제작<Example 3> Production of 3rd dish detergent prototype
2차 시제품을 대상으로 각 제품군 당 1종씩을 선택하여, 성분 및 구성 요소를 최종 확정한 총 4종의 3차 시제품 (200 L)을 제작하였다.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. 공통사항1. Common
마늘껍질 및 양파껍질 발효 추출물을 베이스(원료 함량 비율 16%)로 하고 계면활성제 원료함량은 25% 내지 45% 내로 하는 주방세제를 제조하였다. 환경성과 유해성을 고려하여, 식품안전나라 홈페이지를 통해 확인된 위생용품 1종 세척제의 사용이 허용된 원료만 선택하였고, 색소, 파라벤류, 메틸클로로이소치아졸리논(methylchloroisothiazolinone, CMIT)/메틸이소티아졸리논(methylisothiazolinone, MIT) 등 유해물질에 해당하는 원료는 배제하여 시제품 당 200 L씩 제조하였다. 또한, 상품화를 고려하여 향료(녹차향)을 첨가하였다.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.
다만, 시제품 제작 중에 보다 나은 시제품의 제작을 위해 상호협의하에 조건을 변경할 수도 있다.However, conditions may be changed under mutual agreement to produce a better prototype during prototype production.
2. 제품군 12. Family 1
실시예 1의 제품군 1 제조방법과 동일하게 제품군 1_2 (16%) 200 L를 제작하여 "위생용품 1종 세척제" 시험에 의뢰하였다.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".
하기 표 1은 제품군 1_2 (16%)의 구성물질 및 그의 함량 범위를 나타낸 것이다.Table 1 below shows the constituents of product group 1_2 (16%) and their content ranges.
3. 제품군 23. Family 2
실시예 1의 제품군 2 제조방법과 동일하게 제품군 2_2 (16%) 200 L를 제작하여 "위생용품 1종 세척제" 시험에 의뢰하였다.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.
하기 표 2는 제품군 2_2 (16%)의 구성물질 및 그의 함량 범위를 나타낸 것이다.Table 2 below shows the constituents of product family 2_2 (16%) and their content ranges.
4. 제품군 34. Family 3
실시예 1의 제품군 3 제조방법과 동일하게 제품군 3_2 (16%) 200 L를 제작하여 "위생용품 1종 세척제" 시험에 의뢰하였다.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.
하기 표 3은 제품군 3_2 (16%)의 구성물질 및 그의 함량 범위를 나타낸 것이다.Table 3 below shows the constituents of product family 3_2 (16%) and their content ranges.
5. 제품군 45. Family 4
실시예 1의 제품군 4 제조방법과 동일하게 제품군 4_2 (16%) 200 L를 제작하여 "위생용품 1종 세척제" 시험에 의뢰하였다.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.
하기 표 4는 제품군 4_2 (16%)의 구성물질 및 그의 함량 범위를 나타낸 것이다.Table 4 below shows the constituents of product family 4_2 (16%) and their content ranges.
6. 시험 결과6. Test results
대량제작 후의 객관적인 성능 데이터를 확인하기 위해 3차 시제품 제작을 완료한 상기 4개의 시료에 대해 피부자극(인체첩포 1차자극) 시험, 기능단위 시험, 세척력 시험을 의뢰하였고, 제품군 2_2의 구성물질 및 함량 범위가 가장 적합함을 확인하였다.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.
이상으로 본 발명 내용의 특정한 부분을 상세히 기술하였는 바, 당업계의 통상의 지식을 가진 자에게 있어서, 이러한 구체적 기술은 단지 바람직한 실시양태일 뿐이며, 이에 의해 본 발명의 범위가 제한되는 것이 아닌 점은 명백하다. 즉, 본 발명의 실질적인 범위는 첨부된 청구항들과 그것들의 등가물에 의하여 정의된다.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)
상기 제조된 발효 추출물에 계면활성제, 주방세제용 부형제 및 정제수를 첨가 및 혼합하는 단계;를 포함하는, 주방세제 제조방법.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;
상기 발효 추출물을 제조하는 단계는,
상기 마늘 또는 양파의 껍질, 뿌리 또는 대를 60 내지 100℃의 온도에서 5 내지 15일 동안 발효시킨 후, 물, C1 내지 C4 알콜 또는 이들의 혼합 용매를 추출 용매로 하여 추출이 수행되는 것을 특징으로 하는, 주방세제 제조방법.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.
상기 계면활성제는,
코카마이도프로필베타인(cocamidopropyl betaine), 글루코폰(glucopon), 코코넛 디에탄올아마이드(coconut diethanolamide, CDE), 라우라미도프로필베타인(Lauramido propyl betaine, LPB), 코코글루코사이드(coco glucoside), 데실글루코사이드(decyl glucoside), 라우릴글루코사이드(lauryl glucoside), 카프릴릴/카프릴글루코사이드(caprylyl/capryl glucoside) 및 소듐코코일애플아미노산(sodiumcocoyl apple amino acids, 애플워시)로 이루어진 군에서 선택되는 하나 이상의 천연 유래 계면활성제인 것을 특징으로 하는, 주방세제 제조방법.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.
상기 부형제는,
보존제, 점도제, pH 조절제, 증진제, 금속이온봉쇄제, 보습제, 또는 향료에서 선택되는 하나 이상인 것을 특징으로 하는, 주방세제 제조방법.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.
상기 주방세제는,
상기 발효 추출물 5 내지 30 중량%에 상기 계면활성제 20 내지 60 중량%, 주방세제용 부형제 1 내지 10 중량% 및 잔량의 정제수가 혼합되어 제조되는 것을 특징으로 하는, 주방세제 제조방법.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.
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