JP2001314331A - Spatula for cooking - Google Patents

Abstract

PROBLEM TO BE SOLVED: To facilitate cooking work by preventing food materials from adhering to a spatula part when cooking fried food, deep-fried food, etc. SOLUTION: A polybutylene terephthalate resin is adopted to the spatula part 1 of this spatula for cooking. A large number of small protrusions 11 are provided for the surfaces of the spatula part 1. Fine coarse surfaces 12 are formed in the overall surfaces of the spatula part 1 by embossing.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking spatula mainly used for cooking, such as a back flip, a fly flip, a turner, a butter beater, and a spatula for a kitchen.

[0002]

2. Description of the Related Art A cooking spatula is used for cooking stir-fry and fried foods, and has a spatula of various shapes depending on the purpose of use (kind of cooking). It is known to provide a handle portion for a cooking operation, in which the spatula portion and the handle portion are integrally formed or separately formed. The spatula is made of a metal plate or a heat-resistant resin (in general, a nylon resin is used) so as to be suitable for heating and cooking. The cooking utensils are used to stir or turn over cooking objects (vegetables, rice, etc.) in stir-fry cooking and deep-fried cooking.

[0003] Incidentally, during stir-fry cooking using starchy ingredients such as fried rice and rice noodles, or when cooking fried foods such as fries, the ingredients may adhere to the spatula. If some of the ingredients adhere during cooking as described above, there is an annoyance that the cooking operation is not performed smoothly, and when cleaning the cooking spatula after cooking, it is necessary to peel off the attached matter on the spatula part. Not very cumbersome.

Accordingly, the present invention proposes a novel cooking spatula having a function of preventing food from adhering.

[0005]

A spatula for cooking according to the present invention is characterized in that the surface of the spatula is formed in a rough surface. In particular, a heat-resistant resin used for the spatula is made of polybutylene. A terephthalate resin is used.

[0006] Therefore, when cooking the ingredients in the spatula (mainly turning over the ingredients) during cooking, the contact area between the ingredients and the spatula is reduced, and the oil and moisture are easily retained on the surface of the spatula. Therefore, the adhesion of foods can be suppressed.

[0007]

Next, an embodiment of the present invention will be described. <First Embodiment> FIG. 1 shows a first embodiment of the present invention, and a spatula A for cooking shown in this embodiment is a so-called inverted spatula, and has a rectangular spatula portion. 1 and a handle 2 are produced by integral molding using polybutylene terephthalate resin.

In particular, the spatula portion 1 has a large number of small projections (circles or ellipses of about 1.5 to 4 mm) 11 on its front and back surfaces, and further has a graining process (the surface of the mold is sand blasted or etched with a corrosive liquid). It is formed on the fine rough surface 12 by a processing technique of forming a fine rough surface by a chemical etching process, an electric discharge process or the like and making the surface of the molded product rough.

The spatula A for cooking is used for cooking stir fry as before, and the small projections 11 and the fine rough surface 12 on the surface of the spatula 1 suppress the adhesion of food during cooking. The stir-fry is cooked smoothly.

[0010] In addition, a conventional resin-made cooking spatula employs a nylon resin as a heat-resistant resin. However, the nylon resin has a smooth surface, is easily adhered to food, and is suitable for suppressing the adhesion of food. Difficult to roughen. On the other hand, if a polybutylene terephthalate resin is employed, a food material adhesion suppressing function with sufficient heat resistance can be secured.

<Second Embodiment> FIG. 2 shows a second embodiment of the present invention. A cooking spatula B shown in this embodiment is a so-called butter beater and has a rectangular shape. It is composed of a spatula part 1a and a handle part 2a. In particular, the handle portion 2a is separate from the spatula portion 1a,
There is an advantage that a resin (an arbitrary resin such as a material that is inexpensive or has a slightly inferior heat resistance) such as a material different from a can be used. Further, the spatula part 1a is similar to the first embodiment,
The surface is formed by a combination of the small projections 11 and the fine rough surface 12, and the long holes 13 are formed as before.

Thus, similarly to the first embodiment, the spatula 1a
Food ingredients are prevented from adhering to the food, so that fry cooking and other cooking can be performed smoothly.

The rough surface shape for suppressing the adhesion of food to the cooking spatula of the present invention is not limited to the above-described embodiment.
As illustrated in FIG. 3, the surface of the spatula portion 1 (1 a) has a rough surface (FIG.
In addition to the roughened surface (see FIG. 2B), small protrusions a are formed, and only the surface of the small protrusions a is used as the grained surface b, and the others are smooth surfaces and the entire surface is roughened (see FIG. 3C). , A rough surface of any shape can be adopted.

Further, the specific structure of the cooking spatula itself is not limited to the above embodiment, and the shape of the spatula and the specific structure of the handle are arbitrarily determined.

[0015]

As described above, the present invention relates to a cooking spatula used for stir-fry cooking, fried cooking, etc., in which the surface of the spatula is formed in a rough surface. This makes it easier to carry out the cooking operation and also makes it easier to wash the utensil after cooking.

[Brief description of the drawings]

FIG. 1 is a front view of a first embodiment of the present invention.

FIG. 2 is a front view of the first embodiment of the present invention.

FIG. 3 is an explanatory diagram of an example of a rough surface shape according to the present invention.

[Explanation of symbols]

 1, 1a Spatula part 11 Small protrusion 12 Fine rough surface 13 Slot 2,2a Handle part

Claims (6)

[Claims] 1. A cooking spatula having a spatula portion and a handle portion, wherein at least the spatula portion is formed of a heat-resistant resin, wherein the surface of the spatula portion is formed in a rough surface shape. Spatula. 2. The cooking spatula according to claim 1, wherein a polybutylene terephthalate resin is employed as the heat-resistant resin. 3. The cooking spatula according to claim 2, wherein a large number of small projections are provided on the surface of the spatula to form a rough surface. 4. The cooking spatula according to claim 2, wherein the spatula surface is formed into a fine rough surface by graining. 5. The cooking spatula according to claim 2, wherein a large number of small projections are provided on the surface of the spatula, and the entire surface on which the small projections are formed is formed into a fine rough surface by embossing. 6. The method according to claim 2, wherein a large number of small projections are provided on the surface of the spatula, and only the surface of the small projections is formed into a fine rough surface by graining, and the pressing surface other than the small projections is made a smooth surface. Spatula for cooking.