Deodorizing composition for removing the odor of fish and aquatic foods

Abstract

The invention relates to a deodorizing composition developed to remove fish and aquatic food odor from dishes during pre-washing or hand / dishwasher washing in dishwashing processes.

Description

[0001] DEODORIZING COMPOSITION FOR REMOVING THE ODOR OF FISH AND AQUATIC FOODS

[0002] TECHNICAL FIELD

[0003] The invention relates to a deodorizing composition for removing the odor of fish and aquatic foods during washing processes (pre-washing or hand / dishwasher washing) of washable kitchen utensils contaminated with fish and aquatic foods.

[0004] BACKGROUND OF THE INVENTION

[0005] Fish deodorizers are products or methods used to eliminate strong odors, especially after fish preparation and cooking. These odors arise when compounds found in fish (especially trimethylamine) are released into the air. In the state of the art, there are several methods and products for removing fish odor:

[0006] Natural Materials:

[0007] Vinegar: Vinegar has an acidic nature that can neutralize bad odors. When mixed with water and boiled in the kitchen after a meal, it can reduce the fishy smell in the air.

[0008] Lemon: Lemon juice can overpower the fishy smell with its pungent odor. Squeezing lemon over the fish before or after cooking reduces odor.

[0009] Baking soda: Baking soda is used both for surface cleaning and for absorbing odors. It can be sprinkled in cooking areas to help eliminate fish odor.

[0010] Chemical Products:

[0011] Deodorizing Sprays: Chemical sprays produced especially for kitchen and dining areas provide a quick solution by neutralizing bad odors in the air.

[0012] Activated Carbon Filters: Air purifiers with carbon filters that absorb and trap bad odors in the air are especially useful in indoor areas.

[0013] Ventilation: Providing adequate ventilation when cooking fish (using an extractor fan or opening windows) prevents the odor from spreading and lingering. These products and methods help to eliminate odors in the environment during or after fish preparation and cooking. Despite all these solutions, successful results are still not achieved. Fish odor cannot be removed after washing with conventional detergents and substances added by traditional methods.

[0014] There is no successful method for this issue. Therefore, it cannot be said to have any disadvantages, shortcomings or technical problems. There are products (detergents with apple, orange, lemon, lime, green lemon, lemon peel, cherry, borax, aloa vera, etc.) that remove odor while cleaning dishes, but they have not been completely successful in removing fish odor. In addition to these, various traditional methods such as the use of vinegar, baking soda, lemon, milk, cinnamon, bay leaves, toothpaste, tangerine peel, coffee grounds, vanilla, etc. are small-scale applications and do not provide the desired level of efficiency. There is no specific product on the market to remove fish odor from dishes.

[0015] In conclusion, the abovementioned problems and the inadequacy of current solutions to the issue entail an improvement in the respective technical field.

[0016] DESCRIPTION OF THE INVENTION

[0017] The present invention relates to a deodorizing composition for removing fish and aquatic food odor from dishes during pre-washing or hand / dishwasher washing in the washing processes in order to eliminate the above-mentioned disadvantages and to bring new advantages to the relevant technical field. An odor in the dishes is eliminated by means of the formulation of the invention.

[0018] DETAILED DESCRIPTION OF THE INVENTION

[0019] The reason for the detailed description of the subject matter of the invention is for a better understanding of the generation of the deodorizing composition and the application alternatives. It is for ease of use in practice. There are no limiting factors in the description.

[0020] The invention utilizes a 10% solution of povidone iodine (lodopovidone, Polyvinylpyrrolidone, PVP-I, CAS Number= 25655-41-8, formula= ((CeHgNOjn Xl)) diluted in 2,5 cc / L - 5 cc / L cold water. The application of the invention is as follows: A solution is prepared from the diluted solution according to the amount of dishes. The materials should be shaken in solution for at least 15 seconds, preferably for 1 minute. The materials removed from the solution are then found to be free of fishy odor. After that, it is possible to proceed with hand washing or machine washing with detergent. For hand washing, the temperature should be cold, warm or at a temperature that the hand can withstand; in the dishwasher, the washing temperature should be below 55°C.

[0021] The composition of the invention includes povidone iodine and water. In the preferred embodiment of the invention, the proportion of povidone iodine in the whole composition is 0.0249% and the proportion of water is 99.976%. The proportion of povidone iodine in the composition of the invention is in the range of 0.024%-0.050% by weight of the whole composition. The proportion of water is 99.950%-99.976% by weight of the whole composition.

[0022] The method of preparation of the invention is as follows:

[0023] First of all, the necessary materials are prepared. These are 10% povidone iodine, water, measuring cups, stirring utensils and glass, plastic, metal, silicone, Teflon, ceramic dishes with fish and aquatic food odor.

[0024] The povidone iodine is then measured. 2.5 cc-5 cc of the 10% povidone iodine solution is taken with the measuring cup. Then 1 liter (1000 cc) of water is added to the stirring vessel. The water and povidone iodine solution are stirred homogeneously with a stirring rod. The solution is then ready.

[0025] The aspect of the invention in terms of water is that water is the ideal solvent. Water plays a fundamental role in diluting the povidone iodine solution to achieve the desired concentration. Dilution is necessary to adjust the effect of povidone iodine and make it suitable for the desired application. Since water is a good solvent, it allows the povidone iodine molecules to disperse efficiently and form a homogeneous solution.

[0026] Povidone iodine: It is the main active ingredient of the solution and is effective for eliminating the odor of fish and aquatic foods. There is no record or information about povidone iodine in the literature for eliminating the odor of fish and aquatic foods from dishes. Povidone iodine, approved by the FDA (Food Drug Administration), has been used safely in medicine since 1955 at higher concentrations (between 2.5% and 10%) directly on humans as an antiseptic, disinfectant, antivirutic, antimycotic, antibacterial and in the treatment of pulmonary fluid accumulations (pleurodesis).

[0027] Stirring Tool

[0028] • Contribution: Stirring ensures homogeneous distribution of povidone iodine in water. This ensures even distribution of povidone iodine throughout the entire solution, increasing efficacy.

[0029] • Description: Mechanical stirring performs a physical process within the solution, which improves the stability and efficiency of the solution.

[0030] Measuring cup

[0031] • Contribution: The measuring cup ensures that the correct amount of povidone iodine solution is taken. This is critical for adjusting the concentration of the resulting solution.

[0032] • Description: The ability to measure precisely, accurate ratios directly affect the effectiveness of the solution.

[0033] Stirring vessel

[0034] • Contribution: The stirring vessel is where all the ingredients are brought together. This ensures that the formation process of the solution is carried out in an orderly and controlled manner.

[0035] • Description: Providing sufficient volume; this makes it possible to conveniently mix and dilute both water and povidone iodine solution.

[0036] The method of preparation of the invention is described in detail below.

[0037] 1. Preparation of Materials Items:

[0038] o Povidone Iodine (10% Solution) (Item 1): Active ingredient to be used.

[0039] o Water (Item 2): Substance to be used as a diluent.

[0040] • Stage:

[0041] o The necessary materials are prepared in a safe environment.

[0042] o A 10% solution of povidone iodine and 1 liter of tap water are provided.

[0043] 2. Measurement of Povidone Iodine Solution

[0044] • Items:

[0045] • Povidone Iodine (10% Solution) (Item 1)

[0046] o Measuring Cup ( Item 3): Equipment to be used for precise measurement. • Stage:

[0047] o 2.5 - 5 cc of 10% povidone iodine solution is measured using a measuring cup.

[0048] o Temperature: Measurement is performed at room temperature (approx. 20- 25°C).

[0049] 3. Preparation of water

[0050] • Items:

[0051] o Water (Item 2): The main component of the solution.

[0052] o Stirring Vessel ( Item 4): The vessel to be used for stirring.

[0053] • Stage:

[0054] o Then 1 liter (1000 cc) of water is added to the stirring vessel.

[0055] o Temperature: Water is used at room temperature (approximately 20-25°C).

[0056] 4. Adding Povidone Iodine to Water

[0057] • Items:

[0058] o Iodine (Item 1): Active ingredient. Stage:

[0059] o 2.5 cc - 5 cc of 10% povidone iodine solution is taken and added to the prepared water.

[0060] o Time: This process should be completed within 1-2 minutes.

[0061] 5. Stirring Process

[0062] • Items:

[0063] o Stirring Vessel ( Item 4): It is used for stirring.

[0064] o Stirring Vessel (Item 4): It is required for homogenization of the solution.

[0065] • Stage:

[0066] o Mix the water and povidone iodine solution thoroughly using a stirring tool (e.g.

[0067] stirring stick).

[0068] o Time: Stirring should take 1-2 minutes.

[0069] o Temperature: It is stirred at room temperature.

[0070] 6. Final Check

[0071] • Items:

[0072] o Visual Inspection (Item 6): It is performed to check the quality of the solution.

[0073] • Stage:

[0074] o The color, appearance and homogeneity of the prepared solution are observed.

[0075] o Time: The check must be completed within 1 minute.

[0076] The physical and chemical properties of the invention are given below:

[0077] Water

[0078] 1. Physical Properties:

[0079] • Appearance: Colorless, odorless and tasteless liquid.

[0080] • Melting Point: 0 °C (freezing point). • Boiling Point: 100°C (at sea level, 1 atmosphere pressure).

[0081] • Density: Approx. 1 g / cm3(may vary depending on water temperature).

[0082] • Transparency: Usually transparent, but in some cases it can be cloudy (for example, dirty, chlorinated or calcareous).

[0083] 2. Chemical Properties:

[0084] • Chemical Formula: H2O.

[0085] • pH Value: The pH value of tap water usually varies between 6.5 and 8.5. This indicates whether the water is acidic or basic.

[0086] • Mineral Ingredients: Tap water may contain various minerals such as calcium (Ca2+), magnesium (Mg2+), sodium (Na+), potassium (K+) and ions such as chloride (Cl-), sulfate (S042-).

[0087] Povidone Iodine (10% Solution)

[0088] • Physical Properties:

[0089] o Appearance: Dark brown liquid.

[0090] o Odor: It has a characteristic, slightly pungent odor.

[0091] o Melting Point: approx. -1 °C to -4°C (at 760 mmHg)

[0092] o Boiling Point: approximately 100 °C (at 760 mmHg)

[0093] o Density: 1 ,0500 g / cm3

[0094] o Solubility: Water, alcohol, ether

[0095] • Chemical Properties:

[0096] o Chemical Formula: (C6H9NO)nl2

[0097] o pH Value: 4.5

[0098] o Antimicrobial and Disinfectant properties: PVP-I has a broad antimicrobial spectrum showing activity against Gram positive and Gram negative bacteria, including antibiotic resistant and antiseptic resistant strains, fungi and protozoa. The production method and process sequence of the invention are given in detail below.

[0099] Production Method and Processing Priority

[0100] 1. Preparation of Materials

[0101] • Obtaining the necessary materials (10% povidone iodine solution, tap water, stirring tool, measuring cup). Materials need to be prepared in a safe environment.

[0102] 2. Measurement Process

[0103] • Measurement of 2.5 - 5 cc of 10% povidone iodine solution and 1 liter of tap water. Accurate measurement affects the effectiveness of the dilution process.

[0104] 3. Preparation of water

[0105] • 1 liter of tap water is added to the stirring vessel. Water should be used at room temperature.

[0106] 4. Adding Povidone Iodine to Water

[0107] • The measured 2.5 - 5 cc of 10% povidone iodine solution is added to the prepared water. This is the basic step that creates the solution.

[0108] 5. Stirring Process

[0109] • 10% povidone iodine solution and water is thoroughly mixed using a stirring tool. This is necessary to obtain a homogeneous mixture.

[0110] 6. Final Check

[0111] • Visual inspection of the prepared solution (color, turbidity, homogeneity).

[0112] Quality control is important to ensure the reliability of the end product.

[0113] 7. Storage (Optional)

[0114] • Storage of the prepared solution in a suitable container (if available). Povidone iodine solution must be stored under suitable conditions (at room temperature and in a light-proof container) to maintain its effectiveness.

Claims

CLAIMS1. A deodorizing composition developed for use in dishwashing processes to remove the odor of fish and aquatic foods from dishes during pre-washing or hand / dishwasher washing, characterized in that it contains Povidone Iodine and water in the composition.

2. The deodorizing composition for removing the odor of fish and aquatic foods as defined in claim 1, characterized in that it contains 0.024%- 0.050% by weight of povidone iodine and 99.950%-99.976% by weight of water in the whole composition.

3. A method of preparing a fish and aquatic food deodorizing composition, characterized in that it includes the process steps of:measuring 2.5 - 5 cc of 10% povidone iodine solution and 1 liter of tap water, adding 1 liter of tap water at room temperature to the stirring vessel, adding the measured 2.5 - 5 cc of 10% povidone iodine solution to the prepared water, mixing the 10% povidone iodine solution and water thoroughly using a stirring tool.