Low-temperature stability and high cleaning kitchen detergent composition for agitation-free construction and its manufacturing method

Abstract

The present invention relates to a low-irritation, high-cleaning dishwashing detergent composition manufactured through chemical interaction without physical stirring power, and a method for manufacturing the same. Low-temperature crystallization is suppressed by a 3.0:1.0 mixing weight ratio of urea and potassium chloride (KCl), and the critical micelle concentration (CMC) is lowered to 0.018 parts by weight or less by a synergistic mixing ratio of 2.0:1.0:1 of surfactants, specifically alkylbenzenesulfonic acid (LAS), sodium lauryl ether sulfate (SLES), and the amphoteric surfactant coconut amidopropyl betaine (CAPB), thereby ensuring uniform mixing and excellent cleaning power of over 90% even in a non-stirring 0 RPM process. The above describes a dishwashing detergent composition having low-temperature stability and high cleaning performance for a non-powered process, which enables an innovative improvement and reduction of manufacturing energy and a process management system for producing a bubble-free, high-quality detergent finished product, as well as a method for manufacturing the same.

Description

Technology Field

[0001] The present invention relates to a dishwashing detergent composition and a method for manufacturing the same, and more specifically, to a high-cleaning dishwashing detergent composition for a no-stirring process that forms a uniform composition without physical stirring through the synergy of surfactants of a specific mixing ratio, and has improved low-temperature stability and cleaning power, and a technology for manufacturing the same. Background Technology

[0002] The overview of the technology and the market status are,

[0003] Kitchen detergents are representative household chemical products used daily to remove food residue and grease from dishes and other items. Recently, consumers have shown a trend of preferring products that go beyond simple cleaning power to include products with minimal skin irritation, eco-friendly products that are easy to rinse and reduce water consumption, and high-quality products that maintain consistent performance even in low-temperature winter environments.

[0004] Problems and limitations of existing technology: General dishwashing detergent manufacturing processes and existing products have the following technical limitations:

[0005] Energy-intensive manufacturing processes necessarily involve high-speed stirring at over 3,000 RPM or high-temperature heating processes to induce uniform mixing between ingredients. This not only increases manufacturing costs but also generates a large amount of carbon emissions.

[0006] Weak low-temperature stability: When using cold water or storing at low temperatures during winter, components frequently crystallize and precipitate, or precipitates form, leading to a rapid deterioration in product uniformity and cleaning performance.

[0007] Conventional products require a relatively high critical micelle concentration (CMC) for surfactants to form micelles and exhibit cleaning activity. This results in the use of excessive amounts of detergent, thereby increasing the environmental burden.

[0008] Skin irritation and poor rinsability are issues because some anionic surfactants used for powerful cleaning can damage the skin's protective barrier and cause irritation, and often leave residual detergent on the surface of dishes, requiring repeated rinsing.

[0009] If the necessity is derived through comparative data analysis of the above content,

[0010] According to the results of quality comparison tests on major kitchen detergents distributed on the market, there are significant differences in cleaning performance and cost-effectiveness per 100g among the products.

[0011] In particular, it was confirmed that cleaning performance against oil contaminants (grease) ranges from 'excellent' to 'average' depending on the product, and that rinsing performance and skin irritation also vary significantly by brand.

[0012] The distinguishing feature of the present invention is,

[0013] Therefore, there is an urgent need to develop a new dishwashing detergent composition and a manufacturing technology thereof that simultaneously achieves high cleaning and low irritation by increasing manufacturing efficiency through a no-stirring (0 RPM) process utilizing chemical synergy between components without physical forced stirring power, securing low-temperature stability through the critical mixing ratio of urea and inorganic salts, and innovatively lowering the critical micelle concentration (CMC) through an optimal combination of three types of surfactants. Prior art literature

[0014] (Reference 1) Korean Registered Patent Publication No. 10-1141629 (Eco-friendly dishwashing detergent composition and method of manufacturing the same) (Reference 2) Korean Registered Patent Publication No. 10-1524310 (Skin-hypoallergenic liquid detergent composition) (Reference 3) Korean Published Patent Publication No. 10-2018-0094567 (Dishwashing detergent having high cleaning power) (Reference 4) Korean Registered Patent Publication No. 10-1356782 (Liquid detergent with excellent low-temperature stability) (Reference 5) Korean Registered Patent Publication No. 10-2104561 (Detergent composition containing natural antibacterial ingredients) (Reference 6) Korean Published Patent Publication No. 10-2021-0123456 (Technology for controlling the viscosity of inorganic salts in highly concentrated dishwashing detergents) General dishwashing detergent manufacturing involves the uniformity of ingredients High-temperature heating and high-speed stirring operations of over 3,000 RPM are required for mixing and reaction. However, this forced stirring method not only consumes a huge amount of electrical energy but also generates excessive bubbles during the process, requiring a separate defoaming process, and has limitations in that it is difficult to fundamentally solve the crystallization problem where components precipitate in a low-temperature environment. The problem to be solved

[0015] The present invention aims to provide a dishwashing detergent composition and a method for manufacturing the same, which drastically reduces manufacturing energy by inducing natural diffusion and thermodynamic self-assembly between components while excluding external physical power (stirring), remains stable without crystal precipitation even at low temperatures of 5°C or lower, and exhibits excellent cleaning power even in small amounts through a low critical micelle concentration (CMC).

[0016] The present invention aims to solve the following specific problems in order to overcome the process inefficiencies and quality imbalances of existing dishwashing detergents.

[0017] First, regarding the reduction of manufacturing energy and the fundamental suppression of bubble generation, conventional dishwashing detergent manufacturing processes required a high-speed stirring process of over 3,000 RPM for the dispersion and mixing of ingredients; however, this resulted in massive power consumption and the generation of excessive bubbles during the process. Consequently, there is a problem of reduced productivity due to the need for a separate defoaming process or a long waiting period to remove the bubbles. The present invention aims to solve the technical problem of innovatively reducing manufacturing energy and fundamentally blocking bubble generation through a 0 RPM (no stirring) natural diffusion process that excludes physical power.

[0018] Second, regarding the maintenance of thermodynamic stability and transparency in low-temperature environments, dishwashing detergents tend to have reduced physical stability, such as precipitation of components or the formation of precipitates, when the temperature is 5℃ or lower during distribution and storage.

[0019] The present invention aims to secure thermodynamic stability that maintains a transparent and uniform phase throughout the four seasons by controlling the critical mixing ratio of urea and inorganic salt (potassium chloride (KCl)) to 3.0:1.0 to suppress crystal nucleation growth even at low temperatures.

[0020] Third, achieving high cleaning performance through the minimization of critical micelle concentration (CMC). Conventional surfactant compositions require a concentration above a certain level to form micelles that exhibit cleaning activity, but this leads to increased detergent usage and environmental burden. The present invention aims to solve the problem of achieving a cleaning efficiency of over 90% by maximizing penetration and emulsification power against fatty contaminants with a small amount of detergent input, by lowering the critical micelle concentration (CMC) to 0.018 parts by weight or less through an optimal synergy blend of anionic surfactants (LAS, SLES) and amphoteric surfactants (CAPB) in a 2.0:1.0:1.0 ratio.

[0021] Fourth, ensuring eco-friendliness through low skin irritation and excellent rinsing performance. Existing high-cleaning products frequently cause skin irritation or leave residual detergent on the surface of dishes after washing. This invention aims to solve this problem by introducing a complex natural antimicrobial agent (Sophora root, grapefruit extract) to maintain cleaning power while managing the skin irritation index (PII) to 0.2 or less, and by reducing the number of rinses to reduce water consumption, thereby meeting user-friendly and environmentally protective quality standards.

[0022] Fifth, the final goal is to establish quality reproducibility through a precision QC manufacturing management process. This involves establishing a systematic quality control (QC) protocol, such as measuring a substantial portion (converted value) of raw materials, precise neutralization of pH 7.2 to 7.5, and analysis of effective content using low-temperature heating weight difference, so that product quality remains consistent even when the stirring process is excluded. means of solving the problem

[0023] To solve the above problem, the present invention includes the following configuration.

[0024] The crystal inhibition threshold mixing ratio is to apply a method that inhibits crystal nucleation growth even in a non-stirring state by mixing urea and potassium chloride (KCl) in a weight ratio of 3.0:1.0.

[0025] The cleaning synergy composition is to be prepared by mixing alkylbenzenesulfonic acid (LAS), sodium lauryl ether sulfate (SLES), and coconut amidopropyl betaine (CAPB) in a weight ratio of 2.0:1.0:1.0 to control the critical micelle concentration (CMC) to 0.018 parts by weight or less.

[0026] The non-stirring operation process aims to form a uniform state through aging without a physical stirring process in a temperature range of 5 to 35°C.

[0027] The present invention intends to adopt the following technical means to solve the above problem.

[0028] First, regarding the control of the critical mixing ratio for inhibiting crystal nucleation,

[0029] In order to ensure low-temperature stability even when physical stirring power is excluded, the present invention combines urea and potassium chloride (KCl), an inorganic salt, in a weight ratio of 3.0:1.0.

[0030] This specific formulation thermodynamically inhibits the growth of crystal nuclei of inorganic salts in an aqueous solution and maximizes the freezing point lowering effect to maintain a transparent liquid phase for a long time even in a stationary state of 0 RPM.

[0031] Second, regarding the induction of self-assembly through synergistic mixing of surfactants,

[0032] In order to form a uniform micelle structure without external forced dispersion energy, the anionic surfactants alkylbenzenesulfonic acid (LAS) and sodium lauryl ether sulfate (SLES) and the amphoteric surfactant coconut amidopropyl betaine (CAPB) are mixed in a weight ratio of 2.0:1.0:1.0.

[0033] The above combination minimizes the electrostatic repulsion between surfactant molecules to form a low critical micelle concentration (CMC) of 0.018 parts by weight or less, thereby inducing a self-assembly phenomenon in which the components align themselves, and aims to ensure uniformity of the composition without physical stirring.

[0034] Third, the precision manufacturing (QC) process utilizing neutralization heat control and natural diffusion is,

[0035] The manufacturing method of the present invention comprises the following precision control steps,

[0036] (a) Low-temperature dissolution step; the chemical activity of the solvent is controlled by first adding urea and inorganic salt to purified water at a temperature of 5°C to 35°C to induce natural dissolution.

[0037] (b) divided neutralization step; by adding caustic soda in three equal divided portions, the generation of localized rapid neutralization heat is prevented, and a sufficient aging time of 30 to 60 minutes is provided to achieve a precise neutralization state of pH 7.2 to 7.5 by natural diffusion.

[0038] (c) Dripping injection step; the remaining surfactant is slowly drip-injected from the top to induce natural downward mixing due to density differences and fundamentally prevent bubble formation.

[0039] Fourth, the application of complex natural antimicrobial agents and quality control protocols is,

[0040] To ensure both cleaning performance and safety, 0.1 to 1.0 parts by weight of a complex natural antimicrobial agent is introduced, in which Sophora flavescens and grapefruit seed extracts are mixed in a weight ratio of 1.0:1.0.

[0041] In addition, we intend to perform a quality control (QC) process that strictly measures the amount of active ingredient per surfactant during the manufacturing process to prevent over-input and precisely calculates the effective content through weight difference analysis using a low-temperature dryer at 40±2℃.

[0042] Fifth, since there is performance verification through standard test methods,

[0043] The present invention aims to verify a cleaning efficiency of 90% or more by performing a standard cleaning test using a tegotometer and measuring reflectance using a colorimeter to ensure performance equivalent to or better than that of a standard detergent. In addition, it aims to satisfy strict safety standards of biodegradability of 90% or more and the non-detection of fluorescent whitening agents and arsenic (As). Effects of the invention

[0044] Energy and cost savings can be achieved by reducing manufacturing energy through the elimination of operating power for the stirrer and maximizing process efficiency by suppressing bubble generation.

[0045] Significant low-temperature stability can maintain transparency and prevent component precipitation even when using cold water or storing at low temperatures during winter.

[0046] High cleaning and eco-friendliness can be achieved through the implementation of a low critical micelle concentration (CMC), resulting in excellent cleaning efficiency of over 90% and providing eco-friendly product quality with a biodegradability of over 90%.

[0047] According to the present invention, the following significant effects can be obtained.

[0048] First, regarding energy saving and carbon emission reduction effects,

[0049] The present invention utilizes natural diffusion and self-assembly phenomena between components while excluding physical stirring power. This enables a revolutionary reduction in the massive electrical energy associated with conventional high-speed stirring processes of 3,000 RPM or more, which can contribute to the establishment of carbon-neutral and eco-friendly manufacturing processes.

[0050] Second, regarding improvements in process efficiency and productivity,

[0051] By fundamentally blocking excessive bubbles generated during the forced stirring process, the need for a separate defoaming agent or a long settling process to remove bubbles is eliminated. As a result, the overall process time is shortened, and precise content control is possible at 0 RPM, which can dramatically improve the efficiency of the production process.

[0052] Third, regarding the effects of excellent low-temperature stability and extended shelf life,

[0053] Crystal growth can be effectively inhibited even in low-temperature environments of 5°C or lower through a critical mixing ratio of 3.0:1.0 of urea and inorganic salt potassium chloride (KCl).

[0054] Since the transparency and uniform cleaning performance of the product are maintained even when using cold water or storing at low temperatures during the winter, consumer complaints regarding quality changes can be reduced and the product's shelf life can be stably secured.

[0055] Fourth, regarding the realization of high cleanliness and reduction of environmental burden through small-scale usage,

[0056] By using a synergistic blend (2.0:1.0:1.0) of the three surfactants mentioned above, the critical micelle concentration (CMC) can be minimized to 0.018 parts by weight or less.

[0057] The above enables powerful cleaning power of over 90% against maintenance contaminants even with a small amount of input, and shows performance equivalent to or better than that of indicator detergents in standard cleaning tests, thereby satisfying both economic efficiency and cleaning power simultaneously.

[0058] Fifth, regarding the enhancement of human safety and user convenience,

[0059] The skin irritation index (PII) was minimized through the introduction of complex natural antimicrobial agents and a precision neutralization process with a pH of 7.2 to 7.5.

[0060] In addition, the present invention is designed so that residual surfactants are rapidly detached from the surface of tableware, thereby drastically reducing the number of rinses from the conventional 4.2 times to 2.8 times, which can reduce water consumption and maximize user convenience.

[0061] Sixth, regarding ensuring reliability through precise quality control (QC),

[0062] By applying a systematic quality control protocol that includes measuring the equivalent (converted value) upon raw material receipt and analyzing the difference in dried weight, consistent quality can be reproduced with every manufacturing step.

[0063] The external credibility of the product can be enhanced by meeting strict quality standards, such as biodegradability of over 90% and the absence of arsenic and fluorescent whitening agents. Brief explanation of the drawing

[0064] Figure 1 is a schematic diagram visualizing experimental data analyzing a) the results of a comparison of the synergistic effects of urea and inorganic salts according to a low-temperature solubility test, b) the time to reach the low temperature of a mixed system of urea (Urea), potassium chloride (KCl), and surfactants (LAS, SLES, CAPB) in a low-temperature (5℃ or lower) non-stirring environment, and c) the maximum efficiency at 15cm to 25cm. Figure 2 is a schematic diagram of the measurement of critical micelle concentration (CMC) and changes in surface tension of the composition of the present invention. Figure 3 is a schematic diagram of the comparative analysis of cleaning efficiency and rinsing performance between the present invention (example) and a general detergent (comparative example). Figure 4 is a schematic diagram of the actual use performance test protocol and results of the dishwashing detergent composition of the present invention. Fig. 5 is a schematic diagram of the results of the E. coli bactericidal activity test of the complex natural antimicrobial agent of the dishwashing detergent composition of the present invention. Fig. 6 is a schematic diagram of the results of a skin irritation index (PII) reduction experiment of the dishwashing detergent composition of the present invention. FIG. 7 is a schematic diagram of the non-stirring precision manufacturing and quality control (QC) process of the present invention. Figure 8 is a graph showing the change in pH uniformity within the system over time after adding caustic soda in a state where external power (stirring) of the present invention is excluded. Figure 9 is a graph comparing and analyzing the temperature rise (Delta T) of the liquid phase according to the method of adding caustic soda of the present invention (single addition vs. divided addition). Specific details for implementing the invention

[0065] The composition according to the present invention comprises 1 to 5 parts by weight of alkylbenzenesulfonic acid (LAS), 1 to 5 parts by weight of sodium lauryl ether sulfate (SLES), 1 to 5 parts by weight of coconut amidopropyl betaine (CAPB), 1 to 5 parts by weight of sodium benzoate, 1 to 5 parts by weight of potassium chloride (KCl), 1 to 5 parts by weight of urea, 1 to 5 parts by weight of caustic soda, and the remainder being purified water.

[0066] (Example 1)

[0067] In non-stirring precision manufacturing,

[0068] (a) Add urea and potassium chloride in a ratio of 3.0:1.0 (30) to purified water at a low temperature (5℃ or lower) and between 5℃ and 35℃ to naturally dissolve them.

[0069] (b) After adding alkylbenzenesulfonic acid (LAS), caustic soda was added in three equal portions and allowed to naturally diffuse for 30 to 60 minutes without physical stirring to neutralize the pH to 7.2 to 7.5.

[0070] (c) Sodium lauryl ether sulfate (SLES) and coconut amidopropyl betaine (CAPB) were added via multi-point dripping and aged at 0 RPM to form mixed micelles.

[0071] This is the result of a technical analysis of a urea-potassium chloride and surfactant mixing system in a low-temperature (5℃ or lower) non-stirring environment.

[0072] In low-temperature environments (below 5℃), the kinetic energy of molecules is low, causing a rapid decrease in diffusion rates; therefore, inducing microconvection using multi-point dropping and drop impact without physical stirring was a key factor in determining process efficiency.

[0073] In the analysis of the time to reach homogeneity for single drop compared to multi-point drop, the LAS / SLES / CAPB complex surfactant solution containing 1 to 5 parts by weight of alkylbenzenesulfonic acid (LAS), 1 to 5 parts by weight of sodium lauryl ether sulfate (SLES), and coconut amidopropyl betaine (CAPB) at low temperatures (5℃ or lower) showed increased viscosity, making it very difficult to mix by ordinary molecular diffusion alone.

[0074] According to experimental data, the method of adding urea first to partially break hydrogen bonds and lower viscosity, followed by the addition of potassium chloride, was advantageous.

[0075] Multi-point dropping could exponentially increase the homogenization rate by dispersing the concentration gradient and shortening the diffusion distance from L to L / n.

[0076] The time to reach homogeneity (relative value) for each low temperature is as shown in Table 1.

[0077] Temperature (°C) Single drop time (min) Multi-point dropping time (min) Shortening efficiency (%) 5 120 42 65% 2 185 61 67% 0.5 260 78 70%

[0078] The results of analyzing Table 1 above showed that as the temperature decreased, the stagnation phenomenon during single-point application intensified, but multi-point application secured a physical diffusion area, enabling a time reduction of more than 70%.

[0079] The only means to obtain mixing power in a non-stirring state with micro-convection induction depending on the dropping height is to convert the potential energy mgh of the dropping particles into kinetic energy 1 / 2m (v squared) and utilize the local vortex generated upon impact with the water surface.

[0080] When the mixture of urea (3.0) and potassium chloride (KCl) (1.0) passed through a surfactant layer (2.0:1.0:1.0), sedimentation occurred due to the difference in density.

[0081] At this time, if the dropping height was too low, it was blocked by interfacial resistance, and if it was too high, bubbles were generated, which actually hindered homogeneity.

[0082] Figures 1 a) and b) are analysis tables of mixing efficiency and microconvection according to dropping height,

[0083] The only power source for uniformly mixing the components in a non-stirring 0 RPM state is the local micro-convection generated upon impact with the water surface, which converts the potential energy mgh of the falling particles into kinetic energy 1 / 2 m (v squared).

[0084] That is, it is expressed as mgh = 1 / 2m(v squared),

[0085] First, in the energy-deficient region between 0cm and less than 15cm, physical phenomena occur: due to the short falling distance, the impact energy striking the water surface is insufficient, preventing it from breaking through the interfacial resistance of the surfactant layer and causing it to stagnate at the top, resulting in a rapid decrease in the natural diffusion rate, a mixing efficiency of 40% or less, and an excessive amount of time required for homogenization.

[0086] Second, 15 cm to 25 cm is the optimal critical range of the present invention, and the physical phenomenon is that the drop impact temporarily destroys the surface tension of the liquid surface and generates strong micro-convection in the vertical direction, so the impact force (F) is,

[0087] As F = delta_mv*delta_t,

[0088] By forcibly pushing ions into the above surfactant micelle structure and promoting spontaneous self-assembly with 0 RPM no stirring, a critical height was reached where the mixing efficiency was maximized to over 90%.

[0089] Third, regarding the physical phenomenon in the excess energy section exceeding 25 cm, the impact energy was excessive, causing a large amount of air to be introduced upon entry into the water surface. This resulted in the breakdown of the core advantage of the non-stirring process, 'bubble generation prevention,' and excessive bubbles were generated, which hindered the uniform diffusion of the liquid phase. Consequently, the efficiency was compromised as shown in Table 1 below due to the density imbalance caused by the bubbles, which inhibited the stable settlement of the cleaning components.

[0090] When the Critical Height (Hc), which is the optimal correlation between the above-mentioned dropping height (H) and mixing efficiency, is dropped within the effective range of 15 cm to 25 cm (variable depending on the solution viscosity), the drop impact temporarily destroys the surface tension of the liquid surface and generates vertical micro-convection.

[0091] The physical mechanism was that F(impact) divided delta mv by delta t, and the impact force forced urea and potassium chloride (KCl) ions into the micelle structures of LAS / SLES / CAPB of three types of alkylbenzenesulfonic acid (LAS), sodium lauryl ether sulfate (SLES), and coconut amidopropyl betaine (CAPB).

[0092] The effectiveness of sequential addition was demonstrated by the fact that urea, acting as a structure breaker, weakens the hydrogen bonds of water, thereby preserving the solubility of potassium chloride (KCl) even at low temperatures. Therefore, the design of adding urea first to secure liquid fluidity was highly effective, and

[0093] Since the key to accelerating the time to achieve homogeneity by more than 60% was to arrange the multi-point dropping so that the distance between dropping points did not cause the diffusion radii (R) within the liquid to overlap, while prioritizing the dead zone near the walls,

[0094] As a result of the above, a proven mechanism was formed that can maximize production efficiency at low temperatures without energy consumption by combining multi-point dropping and maintaining an optimal height (about 20 cm) even though it is a non-stirring process.

[0095] Therefore, the energy optimization height of 15 to 25 cm is an energy inflection point that secures the minimum physical impact energy capable of destroying and recombining micelle structures while suppressing bubble generation, and productivity efficiency can reduce process time by up to 70% compared to single-point dropping even in low-temperature environments when multi-point dropping is performed at this height, and self-assembly induction has become a key process parameter that simultaneously achieves energy savings and high quality by utilizing gravitational energy instead of external mechanical RPM to allow components to find a stable structure on their own.

[0096] (Experimental Example 1)

[0097] As performance verification data,

[0098] Critical micelle concentration (CMC) measurement showed that the 2.0:1.0:1.0 formulation of the present invention formed a critical micelle concentration (CMC) of 0.018 parts by weight or less, thereby inducing early cleaning activation.

[0099] Quality control of the above manufacturing method was performed by analyzing the content by measuring the weight difference before and after heating at 40 ± 2℃, and confirmed that the biodegradability was 90% or higher and that harmful substances (arsenic, fluorescent whitening agents, etc.) were not detected.

[0100] First, the critical significance of the mixing ratio of urea (10) and potassium chloride (KCl) (20) is to show why it must be 3.0:1.0 (30), that is, the point (inflection point) (40) where low-temperature stability breaks down.

[0101] The long-term storage stability test at low temperature (5℃) according to the mixing ratio of Example 1 is as shown in Table 2.

[0102] division Urea:KCl ratio Change in appearance (stored at 5℃ for 30 days) Whether crystals precipitate note Comparative Example A-1 2.0 : 1.0 White precipitation on the bottom surface after 3 days of storage Precipitation Insufficient mixing ratio Comparative Example A-2 2.5 : 1.0 Observation of microcrystals after 7 days of storage partial precipitation Insufficient stability Example 1 (The present invention) 3.0 : 1.0 Transparency maintained even after 30 days Non-detectable Optimal threshold point Comparative Example A-3 3.5 : 1.0 Transparent, but the viscosity drops sharply Non-detectable Deterioration of cleaning performance

[0103] As shown in Table 2 above, it was confirmed that when the ratio of KCl to urea is less than 3.0, precipitation occurs due to a lack of thermodynamic energy to inhibit the crystal nucleation growth of inorganic salts in a low-temperature environment.

[0104] Regarding the critical significance of the three surfactant formulation ratios, the results shown in Table 3 illustrate why the critical micelle concentration (CMC) is at its lowest when the LAS:SLES:CAPB ratio of the three types of alkylbenzenesulfonic acid (LAS), sodium lauryl ether sulfate (SLES), and coconut amidopropyl betaine (CAPB) is 2.0:1.0:1.0.

[0105] The analysis of critical micelle concentration (CMC) and cleaning efficiency according to the change in the mixing ratio of Experimental Example 1 is as follows.

[0106] division LAS:SLES:CAPB ratio CMC (weight part) Cleaning efficiency (%) note Comparative Example B-1 1.0 : 1.0 : 1.0 0.045 72.40% Lack of cleaning power Comparative Example B-2 2.0 : 1.5 : 0.5 0.038 79.10% Decrease in emulsifying power Example 1 (The present invention) 2.0 : 1.0 : 1.0 0.018 or less 96.20% Significant effect Comparative Example B-3 3.0 : 0.5 : 0.5 0.052 68.50% Increased skin irritation

[0107] As shown in Table 3 above, when the mixing ratio of the three surfactants deviates from 2.0:1.0:1.0, the reduction of electrostatic repulsion between molecules is not optimized, causing the critical micelle concentration (CMC) to rise sharply, which consequently degrades the self-assembly performance in an unstirred state.

[0108] Consequently, it was confirmed that the specific mixing ratios (3.0:1.0 and 2.0:1.0:1.0) according to the present invention are not merely numerical choices, but technical critical points where the effect changes rapidly based on experimental results.

[0109] When used in combination compared to when used as a single ingredient, the cleaning power increases by about 22% and the critical micelle concentration (CMC) decreases by about 67%, exhibiting a significant synergy effect.

[0110] The purpose, technical configuration, and resulting effects of the present invention have been described in detail through the attached drawings, specific embodiments, and experimental examples to enable a clearer understanding.

[0111] First, regarding the components and formulation ratio of the composition, the low-irritation high-cleaning dishwashing detergent composition according to the present invention comprises, based on 100 parts by weight of the total, 1 to 5 parts by weight of alkylbenzenesulfonic acid (LAS) as the main surfactant, 1 to 5 parts by weight of sodium lauryl ether sulfate (SLES) as the auxiliary surfactant, and 1 to 5 parts by weight of coconut amidopropyl betaine (CAPB). In addition, it is composed of 1 to 5 parts by weight of sodium benzoate as a preservative, 1 to 5 parts by weight of potassium chloride (KCl) and 1 to 5 parts by weight of urea for crystallization inhibition and stabilization, 1 to 5 parts by weight of caustic soda (NaOH) for pH adjustment, and the remainder being purified water.

[0112] Second, as a no-stirring (0 RPM) precision manufacturing process,

[0113] (Example 2)

[0114] The present invention is characterized by a manufacturing method that utilizes thermodynamic diffusion between components without forced stirring by physical power, and the detailed process is as follows.

[0115] a) Formation of a low-temperature dissolution and crystal inhibition base. Urea and potassium chloride (KCl) were added to purified water at 5°C to 35°C in a weight ratio of 3.0:1.0 (100).

[0116] The aforementioned specific formulation is a key step that inhibits the crystal nucleation of inorganic salts in an aqueous solution, inducing a transparent dissolved state without external power and ensuring low-temperature stability.

[0117] b) Precision partition neutralization and natural diffusion induction,

[0118] After adding alkylbenzenesulfonic acid (LAS) to the above solution, caustic soda is added in equal portions in three stages (200).

[0119] The above is intended to prevent thermal denaturation of the surfactant due to rapid neutralization heat generation and to precisely form a neutral range of pH 7.2 to 7.5 through natural diffusion between molecules by providing an aging time of 30 to 60 minutes without physical stirring.

[0120] c) In the formation of mixed micelles through self-assembly,

[0121] Sodium lauryl ether sulfate (SLES) and coconut amidopropyl betaine (CAPB) were added to the top of the above neutralization solution using a multi-point dripping method, and then aged in a stationary state at 0 RPM.

[0122] At this time, the three types of surfactants spontaneously align due to the synergy of a weight ratio of 2.0:1.0:1.0 to form a stable mixed micelle structure, thereby attempting to fundamentally prevent bubble generation during the process.

[0123] Third, performance verification and quality control

[0124] (Experimental Example 2)

[0125] Regarding the measurement of critical micelle concentration (CMC) and analysis of cleaning activity,

[0126] As a result of measuring the surface tension of the composition according to Example 1 of the present invention (alkylbenzenesulfonic acid (LAS), sodium lauryl ether sulfate (SLES) and coconut amidopropyl betaine (CAPB) LAS:SLES:CAPB = 2.0:1.0:1.0), the critical micelle concentration (CMC) (30) showed a very low value of 0.018 parts by weight or less.

[0127] This value is approximately 67% lower than the critical micelle concentration (CMC) value of 0.055 parts by weight of the comparative example (alkylbenzenesulfonic acid (LAS) alone or general formulation), indicating that cleaning activation is induced early even at ultra-low concentrations, thereby maximizing emulsification and dispersion power for oily contaminants.

[0128] (Experimental Example 3)

[0129] When verifying cleaning power and rinsability,

[0130] As a result of performing a comparative experiment with a comparative detergent according to the experimental protocols of Figures 3 and 4,

[0131] An embodiment of the present invention achieved a cleaning efficiency of 96.2%, showing significantly superior performance compared to a comparative example (78.5%).

[0132] In addition, the comparison example showed 4.2 rinses, whereas the embodiment completely removed residual components with only 2.8 rinses, confirming the water saving effect and user convenience.

[0133] (Experimental Example 4)

[0134] To enable a clearer understanding of the technical configuration of the present invention, it will be explained in detail through an example in which a precision neutralization process under no stirring (0 RPM) is optimized and a comparative example excluding it.

[0135] First, the composition and mixing ratio were prepared as shown in Table 1 below for this experiment.

[0136] The above Example 4 complies with the critical mixing ratio of the present invention, and the comparative example may apply a conventional neutralization method and mixing ratio.

[0137] The composition (parts by weight) of the examples and comparative examples is as shown in Table 4 below.

[0138] division Ingredient name Example 1 (The present invention) Comparison Example 1 (Temporary Neutralization) Comparison Example 2 (Forced Stirring) surfactants Alkylbenzenesulfonic acid (LAS) 3.5 3.5 3.5 Sodium lauryl ether sulfate (SLES) 1.75 1.75 3.5 Coconut Amido Profile Betaine (CAPB) 1.75 1.75 - stabilizer urea 3.0 3.0 1.0 Potassium chloride (KCl) 1.0 1.0 1.0 additives Caustic soda (NaOH) 2.5 2.5 2.5 Complex natural antibacterial agent 0.5 - - menstruum purified water Remaining amount Remaining amount Remaining amount Total (weight portion) 100.0 100.0 100.0 Manufacturing conditions Neutralization method 3 equal divisions / No stirring 1-time temporary / no stirring 1-time / forced stirring (3000 rpm)

[0139] As Experimental Example 3 of the analysis of experimental data for the neutralization and diffusion steps by the addition of the above caustic soda (NaOH),

[0140] Verification of the optimality of the above-mentioned three-part divided input of caustic soda (NaOH) was based on an analysis of the neutralization heat generation temperature and pH precision error according to the method of inputting caustic soda (NaOH). As a result, it was confirmed that the three-part even divided input is the optimal point for quality stability and process precision.

[0141] As a result of the above three-stage division, in which caustic soda was added in equal portions over three stages under 5°C cold water conditions, the temperature rise due to the neutralization reaction was suppressed to within 4°C, and no thermal denaturation of the surfactant was observed. In addition, the final pH error range converged to within 0.1 pH, allowing for the realization of an extremely precise neutralization state of 7.2 to 7.5.

[0142] As a result of adding caustic soda once under the same conditions as shown in Fig. 9, the local temperature rose rapidly by more than 15°C due to the heat of neutralization, and a phenomenon occurred in which the transparency of the composition decreased as a result.

[0143] In addition, a pH error of 0.8 or more occurred, making precise control impossible.

[0144] The above content was the result of measuring the time it takes for the system to reach equilibrium pH solely through natural diffusion by a concentration gradient without physical stirring power, and the result of verifying the optimality of natural diffusion time of 30 to 60 minutes without stirring.

[0145] The stability of reaching pH equilibrium was such that the pH fluctuation range was very large due to the concentration imbalance in the solution from the initial injection until 20 minutes, but from the point of 30 minutes, the hydrogen ion concentration inside the system became uniform and could settle within the target range of pH 7.2 to 7.5.

[0146] The critical significance of the above optimal range was that it was confirmed that a saturated state (plateau) with almost no change in pH after 60 minutes was maintained for more than 30 days, as shown in Fig. 8.

[0147] Therefore, when considering the economic efficiency of the process, which is time reduction, and the quality completeness, which is neutralization stability, it was verified that 30 to 60 minutes is the optimal critical range for non-stirring precision neutralization.

[0148] (Experimental Example 5)

[0149] If we verify the precision quality control (QC) protocol of the above manufacturing method,

[0150] To analyze the content of the manufactured composition, the difference in weight before and after heating was precisely measured using a low-temperature dryer at 40±2℃, and it was confirmed that the error range from the design content was within ±0.2%.

[0151] In addition, the biodegradability test results according to the KS M 2716 standard for dishwashing detergents showed a value of over 90%, and safety was ensured as harmful substances such as arsenic (As) and fluorescent whitening agents were not detected.

[0152] The conclusive contents of the above Experimental Examples 1 to 5 are,

[0153] Despite the process constraint of a non-stirring process (0 RPM), the present invention was able to demonstrate through experiments that it is possible to replace high-temperature and high-speed stirring processes or achieve superior physical stability and cleaning performance through a chemical synergy with a specific critical mixing ratio between the components (potassium chloride (KCl) relative to urea is 3.0:1.0 by weight, and the weight ratio of the three surfactants LAS, SLES, and coconut amidopropyl betaine (CAPB) is 2.0:1.0:1.0).

[0154] The above can be considered an innovative technology that simultaneously satisfies industrial requirements for saving manufacturing energy and reducing environmental burden.

[0155] (Example 2)

[0156] In preparing a composition containing a complex natural antimicrobial agent,

[0157] A complex natural antibacterial agent, comprising Sophora root extract and grapefruit extract mixed in a weight ratio of 1.0:1.0, was added to the dishwashing detergent base of Example 1 above in an average value of 0.5 parts by weight relative to the total composition. Each extract minimized the destruction of active ingredients through a cold-press extraction method. A solution for successfully infusing 0.5 parts by weight of a complex antimicrobial agent at a low temperature of 5°C or lower upon injection involved mixing Sophora flavescens and grapefruit extracts in a 1.0:1.0 weight ratio and aging them at a low temperature for 24 hours to induce intermolecular bonding. When injecting into a large-capacity base using a multi-point dropping method, the extracts were not poured into a single spot but were evenly multi-point dropped across the entire surface to minimize travel distance. Furthermore, instead of packaging immediately after inducing osmotic pressure equilibrium, an equilibrium time of approximately 6 to 12 hours was provided to allow molecules time to penetrate into the micelles through Brownian motion. By utilizing chemical affinity and diffusion pressure as the driving force instead of physical RPM, the extracts were uniformly dispersed within the detergent micelle structure using a specialized method that perfectly preserves the heat-sensitive active ingredients of the cold-press extracts while maintaining the micelle structure determining the cleaning power of the detergent in the strongest possible manner.

[0158] (Experiment Example 6)

[0159] In verifying the antimicrobial activity and synergistic effects of complex natural antimicrobial agents,

[0160] To demonstrate the technical superiority of the 1.0:1.0 mixing ratio according to the present invention, an antibacterial activity test (in accordance with KSTR ISO 22196) was performed on Escherichia coli (ATCC 25922).

[0161] Table 5 shows a comparison of the reduction rate (%) of E. coli sterilization and the skin irritation index (PII) according to the ingredient ratio.

[0162] division Comparative Example 3 Comparative Example 4 Example 2 (The present invention ) Sophora root extract (A) 1.0 - 0.5 Grapefruit extract (B) - 1.0 0.5 Mixing ratio (A:B) single single 1:1 Sterilization reduction rate (%) 72.5% 81.2% 99.9% PII (Stimulation Index) 0.8 0.6 0.18

[0163] Referring to Table 5 and Figure 5 above, when each component was used alone or only two were mixed, the bactericidal power remained below 90%, but in Example 2 of the 1.0:1.0 threshold ratio of the present invention and Figure 5, a value close to complete bactericidal power of 99.9% or more (60) was shown. This means that a synergy effect occurred in which the active ingredients such as matrine and naringin interacted to exponentially increase the efficiency of destroying the bacterial cell wall.

[0164] (Experimental Example 7)

[0165] In the evaluation of skin irritation (PII),

[0166] As a result of measuring the skin irritation index (PII) through a skin patch test, as shown in Fig. 6, when 0.5 parts by weight each of Sophora root extract (A) and grapefruit extract (B) were added to the complex natural antimicrobial agent, the irritation index decreased sharply to 0.18. This is because the naturally derived ingredients physically block the skin penetration of synthetic surfactants and suppress inflammatory reactions, and consequently, stability in the 'non-irritating' category was secured.

[0167] Figure 5 is a graph showing the synergy of antibacterial activity according to the mixing ratio of Sophora root and grapefruit complex natural extracts,

[0168] The form is a bar chart (pattern classification), and the X-axis is Comparison Examples 3 and 4 and Example 2 of Table 5 above, and

[0169] The Y-axis is displayed as the sterilization reduction rate (%),

[0170] The above content visualizes the 99.9% value by highlighting only the bar graph of Example 2 with a hash pattern, and secures inventiveness through an inflection point that has risen dramatically compared to a single component.

[0171] FIG. 6 is a curve of the change in skin irritation index (PII) (50) according to the concentration of the complex antimicrobial agent, the shape is a bar graph,

[0172] The X-axis represents the concentration of the combined antimicrobial agent (parts by weight), and the Y-axis represents the skin irritation index (PII).

[0173] The above content shows that as the concentration increases, the skin irritation index (PII) value decreases and forms a plateau of 0.2 or less in the 0.1 to 1.0 range, which allows for the determination of the critical significance of the concentration range.

[0174] The key reason why a complex natural antimicrobial agent, composed of Sophora root extract (matrin) and grapefruit seed extract (naringin) mixed in a weight ratio of 1.0:1.0, achieves an E. coli bactericidal reduction rate of over 99.9% and a skin irritation index (PII) of 0.18 is the result of the combination of a strong synergistic effect between the two ingredients and different antimicrobial mechanisms of action.

[0175] First, the complementary antimicrobial mechanism (synergy effect) is,

[0176] Matrine, an extract of Sophora root, is a plant alkaloid component that inhibits metabolism by destroying the cell membrane of bacteria and exerts a direct bactericidal effect on the strain.

[0177] Grapefruit extract (naringin) is a flavonoid and exhibited excellent bacteriostatic activity by altering the permeability of the cell walls and cell membranes of bacterial cells to inhibit the growth and reproduction of bacteria.

[0178] Therefore, the above-mentioned mixed effect involves a combined action in which naringin weakens the cell membrane of the cell wall of E. coli and matrine penetrates through it to sterilize the cell, thereby achieving a high sterilization reduction rate (%) of over 99.9% compared to when each is used alone.

[0179] Second, the low skin irritation Skin Irritation Index (PII) of 0.18 is,

[0180] Since grapefruit naringin is a natural ingredient with excellent skin safety even at high concentrations,

[0181] Since the above Sophora root and grapefruit are naturally derived ingredients, preservative and antibacterial effects can be obtained without using synthetic preservatives such as parabens, and low irritation can be maintained with a skin irritation index (PII) of 0.18.

[0182] Third, when the two optimal components are mixed in an equal weight ratio of 1.0:1.0, the balance between the bactericidal action (methrin) and the improvement of cell membrane permeability (naringin) is best achieved, allowing for high activity against E. coli.

[0183] Therefore, to summarize the above content in conclusion,

[0184] Matrin and naringin, mixed in a weight ratio of 1.0:1.0 with Sophora root extract (matrin) and grapefruit extract (naringin), kill more than 99.9% of E. coli through different mechanisms of cell membrane disruption and increased permeability, and through the low irritation characteristic of natural ingredients, the skin irritation index (PII) is 0.18, which can be proven to be close to non-irritating.

[0185] (Example 3)

[0186] A method for manufacturing a low-temperature stable and high-cleaning dishwashing detergent composition using non-stirring power in which physical stirring power is excluded,

[0187] The manufacturing method according to the third embodiment of the present invention excludes external physical power (stirring) and utilizes thermodynamic energy between components and self-assembly (300) phenomena.

[0188] Therefore, a method for manufacturing a dishwashing detergent with improved low-temperature safety and high cleaning power can be obtained by undergoing the steps of inhibiting crystal growth of inorganic salt potassium chloride (KCl), low-temperature precision neutralization and natural diffusion, self-assembly (300) of the three surfactants LAS, SLES, and CAPB (alkylbenzenesulfonic acid (LAS), sodium lauryl ether sulfate (SLES) and coconut amidopropyl betaine (CAPB), and mixed micelle formation, and the steps of 0 RPM bubble blocking and thermodynamic equilibrium.

[0189] In the above step of inhibiting crystal nucleation growth of the inorganic salt potassium chloride (KCl),

[0190] (a) Urea and potassium chloride (KCl) are added to purified water at 5°C to 35°C in a weight ratio of 3.0:1.0. At this time, natural dissolution is induced without external power, and the nucleation growth of inorganic salt crystals in water is fundamentally suppressed through the effect of offsetting the heat of dissolution of urea and potassium chloride (KCl).

[0191] In the above low-temperature precision neutralization and natural diffusion steps,

[0192] (b) After adding alkylbenzenesulfonic acid (LAS) to the above solution, caustic soda (NaOH) is added in three equal portions. The portioned addition of caustic soda (NaOH) suppresses the rapid generation of neutralization heat, thereby controlling the temperature rise to within 4°C, and induces natural diffusion between molecules through an aging process of 30 to 60 minutes, thereby precisely neutralizing the pH of the entire manufacturing process control system of the finished product to 7.2 to 7.5.

[0193] In the self-assembly (300) and mixed micelle formation step of the above alkylbenzenesulfonic acid (LAS),

[0194] (c) Sodium lauryl ether sulfate (SLES) and coconut amidopropyl (CAPB) are added to the top of the neutralizing solution using a multi-point dropping method. The added surfactant molecules undergo a self-assembly (300) process in which they find a stable structure on their own through hydrophobic interactions without external stirring, thereby forming a high-density mixed micelle.

[0195] In the above 0 RPM bubble blocking and thermodynamic equilibrium step,

[0196] (d) Maintain a non-stirring 0 RPM state throughout the entire process to prevent bubble generation at the source. This not only maximizes the transparency of the finished product but also prevents the destruction of the micelle structure due to physical impact, thereby ensuring thermodynamic stability in a low-temperature environment.

[0197] (Experimental Example 8)

[0198] If we analyze the quality verification and QC consistency of the no-power 0 RPM manufacturing process,

[0199] The quality of the finished product can be verified through a non-powered 0 RPM process according to the manufacturing (QC) process control standards of Fig. 7.

[0200] pH and stability verification showed uniform values ​​of pH 7.2 to 7.5 at all locations within the manufacturing (QC) process control system as a result of neutralization by natural diffusion, sufficiently satisfying the QC control standards (pH 6.0~8.0).

[0201] In addition, as a result of the self-assembly (300) of the mixed micelles, the cleaning power and biodegradability were equal to or greater than that of the indicator detergent, and the biodegradability was maintained at 90% or higher.

[0202] With the non-powered 0 RPM process, the finished product has a residual amount of bubbles that approaches zero compared to existing high-speed stirred products, and maintains transparency without precipitates even when stored at low temperatures (5℃ or lower), allowing it to exceed the appearance standards of KS M 2716.

[0203] Figure 8 is an overview of the results of the pH precision neutralization stability verification according to the natural diffusion time without stirring.

[0204] This is a graph showing the change in pH uniformity within the system over time after adding caustic soda (NaOH) at 0 RPM with external power (stirring) excluded.

[0205] According to the technical details above, during the initial input (0 to 20 minutes), a significant pH difference is observed between the upper and lower layers of the liquid phase due to the concentration gradient; however, upon entering the 30 to 60-minute interval (optimal aging time), the overall equilibrium state of the finished product manufacturing process control system is reached through natural diffusion between molecules. At the 60-minute mark, the pH is managed within a narrow error range of 7.2 to 7.5, which demonstrates that the precise neutralization of claim 3 (b) can achieve physical power-free 0 RPM. Since a saturated state (plateau) with almost no pH change is formed after 60 minutes, this is presented as the technical basis for the optimal critical time considering process economics.

[0206] Figure 9 is an overview of the data diagram for neutralization heat control and process optimization with three equal divided injections according to the number of times caustic soda (NaOH) is injected.

[0207] This is a graph showing the results of a comparative analysis of the temperature rise (Delta T) of the liquid phase according to the injection method of caustic soda (NaOH) (simultaneous injection versus divided injection).

[0208] According to the above technical description, when added temporarily, the local temperature rises by more than 15°C due to a rapid neutralization reaction, which caused thermal denaturation of the surfactant and a decrease in the transparency of the composition.

[0209] When caustic soda (NaOH) is added in three equal portions as in claim 3(b) of the present invention, it was proven that the neutralization energy is dispersed and the temperature rise is strictly controlled within 4°C.

[0210] It was proven that the above low-temperature neutralization control is a critical process parameter that stabilizes chemical interactions between components even in a non-stirring 0 RPM process and ensures low-temperature stability and transparency of the finished product.

[0211] Although embodiments 1 to 4 and comparative examples 3 to 4 and experimental examples 1 to 8 of the present invention have been described in FIGS. 5 to 9 above, the concept of the present invention is not limited to the embodiments, comparative examples, and experimental examples presented in this specification. A party who understands the concept of the present invention may easily propose other embodiments, comparative examples, and experimental examples by adding, changing, deleting, or adding components within the scope of the same concept, and such are also to be considered to be included within the scope of the concept of the present invention. Explanation of the symbols

[0212] The major symbols used in the detailed description and drawings of the present invention are defined as follows. 10: Comparative Example 1 is a schematic diagram of the 100% urea dissolution rate curve. 20: Comparative Example 2 is a schematic diagram of the 100% dissolution rate curve of potassium chloride (KCl). 30: Example 1 is a schematic diagram of the critical mixture solubility curve of urea:potassium chloride (KCl) = 3.0:1.0. 40: This is a schematic diagram of the mixed micelle formation inflection point (CMC point). 50: Comparative example is a schematic diagram of the antiseptic activity and skin irritation data of Sophora root or grapefruit seed extract alone. 60: Example 2 is a schematic diagram of the synergy data of a 1.0:1.0 mixture of Sophora root and grapefruit complex natural antimicrobial agents. 100: This is a schematic diagram of the first stage - Water Phase and alkylbenzenesulfonic acid (LAS) input process. 200: This is a schematic diagram of the second stage - the process of adding caustic soda (NaOH) in three equal portions and fine neutralization. 300: This is a schematic diagram of the third stage - multi-point dropwise surfactant addition and self-assembly process. 400: This is a schematic diagram of the 4th stage - slow cooling and stabilization process at a rate of 1°C or less per minute.

Claims

Claim 1 A dishwashing detergent composition comprising 1.0 to 5.0 parts by weight of alkylbenzenesulfonic acid (LAS), 1.0 to 5.0 parts by weight of sodium lauryl ether sulfate (SLES), 1.0 to 5.0 parts by weight of coconut amidopropyl betaine (CAPB), 1.0 to 5.0 parts by weight of sodium benzoate, 1.0 to 5.0 parts by weight of potassium chloride (KCl), 1.0 to 5.0 parts by weight of urea, 1.0 to 5.0 parts by weight of caustic soda (NaOH), and the remainder being purified water, wherein 1) the urea and potassium chloride (KCl) are mixed in a weight ratio of 3.0 to 1.0 to inhibit the crystal nucleation growth of inorganic salts in an aqueous solution, thereby maintaining transparency such that no crystal precipitation occurs when stored at 5°C or below for 30 days; 2) A low-temperature stable and high-cleaning dishwashing detergent composition characterized by having a cleaning efficiency of 90% or more by inducing self-assembly in a non-stirring state at 0 RPM by mixing the above alkylbenzenesulfonic acid (LAS), sodium lauryl ether sulfate (SLES), and coconut amidopropyl betaine (CAPB) in a weight ratio of 2.0 : 1.0 : 1.0 to form a critical micelle concentration (CMC) of 0.018 parts by weight or less. Claim 2 A low-temperature stable and high-cleaning dishwashing detergent composition according to claim 1, wherein a complex natural antimicrobial agent comprising Sophora root extract and grapefruit extract mixed in a weight ratio of 1.0:1.0 is additionally included in an amount of 0.1 to 1.0 parts by weight per 100 parts by weight of the total composition; wherein the complex natural antimicrobial agent achieves an E. coli bactericidal reduction rate of 99.9% or more and a skin irritation index (PII) of 0.18 or less through the complementary antimicrobial mechanism of the matrine component of Sophora root and the naringin component of grapefruit, and the biodegradability of the finished product is 90% or more. Claim 3 (a) a step of first adding urea and potassium chloride (KCl) in a weight ratio of 3.0:1.0 to purified water at a temperature of 5°C to 35°C to inhibit the growth of crystal nuclei of inorganic salts in water; (b) a step of adding alkylbenzenesulfonic acid (LAS) to the solution, then adding an aqueous solution of caustic soda (NaOH) in three equal portions to control the temperature rise due to localized neutralization heat to within 4°C, and aging for 30 to 60 minutes to form a precise neutralized state of pH 7.2 to 7.5 through natural diffusion between molecules; (c) a step of multi-point dripping sodium lauryl ether sulfate (SLES) and coconut amidopropyl betaine (CAPB) from a height of 15 cm to 25 cm above the neutralizing liquid to induce intermolecular self-assembly at 0 RPM using micro-convection with drop impact energy; and (d) a step of maintaining a 0 RPM state without using a physical stirrer throughout the entire process to block bubble generation and maintain thermodynamic equilibrium; comprising a method for manufacturing a low-temperature stable and high-cleaning dishwashing detergent for a non-stirring process.

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