JP2004305665A

JP2004305665A - Pictorial symbol generating dish

Info

Publication number: JP2004305665A
Application number: JP2003133764A
Authority: JP
Inventors: Masaru Iwata; 賢岩田
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-04-07
Filing date: 2003-04-07
Publication date: 2004-11-04
Anticipated expiration: 2023-04-07
Also published as: JP4487279B2

Abstract

<P>PROBLEM TO BE SOLVED: To enjoy the change of a picture or a character with astonishment, which is formed by liquid seasoning, is full of playful sprint, and matches cooking or an environment. <P>SOLUTION: A pictorial symbol generating dish is constituted by forming stereoscopic recession and projection parts 2 on a dish 1 and also arranging a hilly zone 3 in a part other than the recession and projection parts with height being the same as that of the projection parts so as to deform the picture or the character formed by the liquid seasoning 6 due to the flow and delay of the seasoning 6 poured to the dish 1. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

【０００１】
【発明の属する技術分野】本発明は、注いだ液体調味料を浸けて食べるのに用いる食事用皿に関するものである。
【０００２】
【従来の技術】従来より、注いだ液体調味料に料理を浸けて食べる醤油皿やタレ皿等の食事用皿は、丸型や四角型の浅い小皿が一般的である。
【０００３】
【発明が解決しようとする課題】しかしながら、この皿は、注いで溜め置かれた液体調味料が、皿の表面積の殆んどを占めるため、次のような問題があった。
（イ）単に液体調味料を溜め置いて浸けるだけの機能しかなく、使って楽しい遊び心のある物が無い。
（ロ）料理を液体調味料に浸すことになるため、液体調味料を浸ける量の加減が困難で、料理を美味しく頂けない。
（ハ）山葵や辛子、生姜等の薬味を添える、または料理に塗布する部位が皿に無いため、薬味の量の加減が困難で、料理を美味しく頂けない。
（ニ）皿に鮮やかな彩りが有っても液体調味料に没してしまうため、見た目にも楽しく無く、食卓を殺風景にしてしまう。
（ホ）皿が少し揺れたり傾いたりすると、液体調味料が皿からこぼれる。
本発明は、上記の問題を解決する皿を安価に作成するためになされたものである。
【０００４】
【課題を解決するための手段】請求項１記載の発明に係る絵文字形成皿は、皿に注いだ液体調味料の流動と停滞により、液体調味料または皿の一部が、絵柄または文字を形成するように、皿の上面に凹凸部を設けて構成したものである。
【０００５】このような請求項１記載の発明によれば、液体調味料が皿に注がれると共に凹部に流動することにより、液体調味料または皿の一部が、絵柄または文字を形成することが出来る。
【０００６】請求項２記載の発明に係る絵文字形成皿は、前記絵柄または文字が、前記液体調味料を多く注ぐに従って変形するように、前記凹凸部を立体的に形状変更して形成したものである。
【０００７】このような請求項２記載の発明によれば、液体調味料を多く注ぐに従って、前記絵柄または文字を、拡張、縮小、または変形させることが出来る。
【０００８】請求項３記載の発明に係る絵文字形成皿は、前記凹凸部以外の皿上面の前記凸部と同じ高さの部位に丘陵帯を設けたものである。
【０００９】このような請求項３記載の発明によれば、前記丘陵帯は液体調味料が停滞しないため、山葵や辛子、生姜等の薬味を添えて、好みの量だけ料理に塗布したり、取り皿代わりに料理を置いて味わったり、液体調味料が皿からこぼれるのを防いだりすることが出来る。
【００１０】請求項４記載の発明に係る絵文字形成皿は、前記皿の周縁が、起立形成されると共に、前記起立する皿の周縁の少なくとも一箇所に、一膳の箸が遊嵌可能な幅の凹状の箸置き部を設けたものである。
【００１１】このような請求項４記載の発明によれば、皿の周縁が、料理と液体調味料が皿からこぼれ落ちるのを抑制すると共に、箸を転がらずに休める箸置きを構成することが出来る。
【００１２】
【発明の実施の形態】以下、本発明の（実施の形態）について説明する。図１は本発明の（実施の形態）による絵文字形成皿の例を示す図であり、図１（ａ）は上面図、図１（ｂ）は図１（ａ）の側面図、図１（ｃ）は図１（ａ）の断面ＡＡにおける断面図、図１（ｄ）と図１（ｅ）は液体調味料が形成する絵文字の変化説明図である。
【００１３】図１に示すように、（実施の形態）の皿は、皿１に注いだ液体調味料６の流動と停滞により、液体調味料６または皿１の一部が、絵柄または文字を形成するように、皿１の上面に凹凸部２を設けて構成する。
【００１４】ここで、凹凸部２を設けて構成する皿１の絵柄は、醤油皿を用いて食べる刺身や寿司ネタになる水中生物や、タレ皿を用いて食べる焼肉やバーベキュー、中華料理の食材になる動植物等が好ましい。
【００１５】本（実施の形態）は、刺身や寿司用の醤油皿として、魚の絵柄が、液体調味料６を皿に多く注ぐに従って変形するように、前記凹凸部２を立体的に形状変更して形成する。
【００１６】具体的には、先ず、皿１上面の底面２ａを小さな魚（稚魚）の形状をした凹部平面で構成する。
【００１７】そして、前記底面２ａから鉛直上方に行くほど、魚の本体形状と共に背鰭部や尾鰭部が立体的に拡張する（成魚の）形状に凹凸部２を形成する。
【００１８】更に、水中の泡を表す円形の凹部２ｅを、前記背鰭部の先端に繋げて形成する。
【００１９】以上の魚と泡の形状を等高線（２点鎖線）で示すと図１（ａ）〜（ｃ）の通りで、前記底面２ａに対して２ｍｍ上方、４ｍｍ上方、６ｍｍ上方の等高線がそれぞれ、２ｂ、２ｃ、２ｄになる。
【００２０】更に、前記魚と泡を形成する凹凸部２外周の、凸部と同じ高さである、前記底面２ａより８ｍｍ上方の部位に、平面の丘陵帯３を設ける。
【００２１】更に、前記皿１の周縁４が、上方に起立形成されると共に、前記起立する皿１の周縁４の左右両側に、一膳の箸が遊嵌可能な幅の凹状の箸置き部５を設ける。
【００２２】更に、前記泡を表す円形の凹部２ｅの上方に連なるように複数の円形の凹部２ｆを前記丘陵帯３に設けても良い。
【００２３】更に、前記丘陵帯３に液体調味料６を注いでも、液体調味料６が魚を形成する前記凹部に流れ込むように、前記凹部に向かって下り傾斜した面や溝を丘陵帯３に設けても良い。
【００２４】以上の凹凸部２の形状の製作は、手作りでも可能だが、型成型するのが好ましい。
【００２５】皿１の材料としては、通常の陶磁器材料の他に、ガラス、セラミック、メラミン、合成樹脂、金属、木を用いる。
【００２６】（実施の形態の作用）
先ず、図１（ｄ）は、液体調味料６を底面２から２ｍｍ上方（等高線２ｂ）まで注いだ状態を表す説明図である。
【００２７】この際、液体調味料６は、凹凸部２の形状に倣って流動し、小魚（稚魚）の形状を瞬時に形成する。
【００２８】よって、わずか数ｃｃの液体調味料６を注いだだけでも、液体調味料６が描く可愛い小魚（稚魚）の形状を楽しむことが出来る。
【００２９】更に、図１（ｅ）は、液体調味料６を底面２から６ｍｍ上方（等高線２ｄ）まで注いだ状態を表す説明図である。
【００３０】この際、液体調味料６は、凹凸部２の形状に倣って流動し、魚の本体形状と共に背鰭部と尾鰭部が拡張して成魚の形状を形成する。
【００３１】そして、液体調味料６が底面２から５ｍｍ程度上方まで注がれた時から、液体調味料６は背鰭部の先端から水中の泡を表す円形の凹部２ｅに流動し出して、泡の円形を形成し始める。
【００３２】よって、液体調味料６を多く注ぐに従って、液体調味料６が描く形状が、小魚（稚魚）から鰭を伸ばした成魚、更に泡と、立体的に拡張しながら変形するため、驚きと共に、遊び心のある絵柄の変化を楽しむことが出来る。
【００３３】次に、前記丘陵帯３は、液体調味料６が停滞しないで、自由に使える所謂取り皿の機能を備える上に、液体調味料６が徐々に深く停滞する前記凹部に隣接する。
【００３４】よって、料理を液体調味料６に浅く浸けることにより、液体調味料を浸ける量の加減が容易なため、好みの味加減で料理を美味しく頂くことが出来る。
【００３５】更に、前記丘陵帯３において、山葵や辛子、生姜等の薬味を添えたり料理に塗布したりすることが可能で、薬味の量の加減が容易なため、好みの味加減で料理を美味しく頂くことが出来る。
【００３６】更に、特に刺身や寿司等を醤油に浸けて頂く際に、魚の形状をした液体調味料６が食卓の魚介類料理にマッチして雰囲気を盛り上げ、より楽しく料理を味わうことが出来る。
【００３７】更に、前記丘陵帯３に絵柄や文字を描けば、それらの鮮やかな彩りが液体調味料６に没することなく、見た目にも楽しく華やかに、食卓を飾ることが出来る。
【００３８】更に、皿が少し揺れたり傾いたりしても、液体調味料６は、前記丘陵帯３にあふれるだけで、起立する皿１の周縁４からこぼれることは無い。
【００３９】更に、箸置き部５の凹状部に一膳の箸を転がること無く休めることが出来る。
【００４０】更に、複数の円形の凹部２ｆが、円形の凹部２ｅに連なる泡を形成しながら、液体調味料６や薬味を入れ置く部位を形成することが出来るため、より楽しく料理を頂くことが出来る。
【００４１】更に、前記凹部に向かって下り傾斜した面や溝を丘陵帯３に設けることにより、無意識に液体調味料６を丘陵帯３に注いでも、液体調味料６が凹凸部２に流れ込んで、魚や泡を形成することが出来る。
【００４２】以上の凹凸部２の形状は、材料に通常の陶磁器材料、ガラス、セラミック、メラミン、合成樹脂、金属を用いて、型成型することにより安価に作成することが出来る。
【００４３】（変形例１）
次に、図２は上記の（実施の形態）による絵文字形成皿の（変形例１）を示す図であり、図２（ａ）は上面図、図２（ｂ）は図２（ａ）の側面図、図２（ｃ）は図２（ａ）の断面ＡＡにおける断面図、図２（ｄ）と図２（ｅ）は液体調味料が形成する絵文字の変化説明図である。
【００４４】図２に示すように、（変形例１）の皿は、上記の（実施の形態）に対し、蟹の絵柄が、液体調味料６を皿に多く注ぐに従って形成されるように、前記凹凸部２を立体的に形状変更したものである。
【００４５】以下に上記の（実施の形態）に対する変更点のみを説明する。先ず、皿１上面の底面２ａにハート型をした凹部平面を構成する。
【００４６】そして、前記底面２ａから鉛直上方に行くほど、蟹の本体形状と共に足と鋏（前足）、目が拡張して蟹の形状を成すように、足と鋏、目の形状をした凹部２ｇを形成する。
【００４７】（変形例１の作用）
以下に上記の（実施の形態の作用）に対して異なる作用のみを説明する。先ず、図２（ｄ）は、液体調味料６を底面２から２ｍｍ上方（等高線２ｂ）まで注いだ状態を表す説明図である。
【００４８】この際、液体調味料６は、凹凸部２の形状に倣って流動し、ハート型を瞬時に形成する。
【００４９】よって、わずか数ｃｃの液体調味料６を注いだだけでも、液体調味料６が描く可愛いハート型を楽しむことが出来る。
【００５０】更に、図２（ｅ）は、液体調味料６を底面２から６ｍｍ上方（等高線２ｄ）まで注いだ状態を表す説明図である。
【００５１】この際、液体調味料６が底面２から３ｍｍ程度上方まで注がれた時から、液体調味料６は足と鋏、目の形状をした凹部２ｇに流動し出して、足と鋏、目を形成し始める。
【００５２】こうして、液体調味料６は、ハート型が甲羅の形状に成った後、目を飛び出すと共に、手足を伸ばすように足と鋏を立体的に拡張して、愛くるしい蟹の形状を形成する。
【００５３】よって、液体調味料６を注ぐに従って、より驚きながら遊び心のある絵柄の変化を楽しむことが出来る。
【００５４】（変形例２）
次に、図３は上記の（実施の形態）による絵文字形成皿の（変形例２）を示す図であり、図３（ａ）は上面図、図３（ｂ）は図３（ａ）の側面図、図３（ｃ）は図３（ａ）の断面ＡＡにおける断面図、図３（ｄ）と図３（ｅ）は液体調味料が形成する絵文字の変化説明図である。
【００５５】図３に示すように、（変形例２）の皿は、上記の（実施の形態）に対し、文字が、液体調味料６を皿に多く注ぐに従って形成されるように、前記凹凸部２を立体的に形状変更したものである。
【００５６】以下に上記の（実施の形態）に対する変更点のみを説明する。先ず、皿１上面の底面２ａにハート型をした凹部平面を２つ構成する。
【００５７】そして、前記底面２ａから鉛直上方に行くほど、拡張するハート型と文字『ＬＯＶＥ』の形状をした凹部２ｈを形成する。
【００５８】文字『ＬＯＶＥ』の形状をした凹部２ｈは、４つのアルファベットをＵ字状の溝で一筆書きのように繋げて描き、その一筆書きの始点と終点において前記ハート型をした２つの底面２ａの拡張部と交わる。
【００５９】文字『ＬＯＶＥ』の形状をした凹部２ｈの底部は底面２ａから３ｍｍ程度上方の位置にする。
【００６０】（変形例２の作用）
以下に上記の（実施の形態の作用）に対して異なる作用のみを説明する。先ず、図３（ｄ）は、液体調味料６を底面２から４ｍｍ上方まで注いだ状態を表す説明図である。
【００６１】この際、液体調味料６は、凹凸部２の形状に倣って流動してハート型を形成、拡張しながら、底面２から３ｍｍ程度上方まで注がれた時から、文字『ＬＯＶＥ』の形状をした凹部２ｈに流動し出す。
【００６２】よって、わずか数ｃｃの液体調味料６を注いだだけでも、液体調味料６が、拡張するハート型を形成した直後に、更に何かの絵文字を描き出すので興味津々になる。
【００６３】更に、図３（ｅ）は、液体調味料６を底面２から６ｍｍ上方まで注いだ状態を表す説明図である。
【００６４】この際、液体調味料６は、文字『ＬＯＶＥ』の形状をした凹部２ｈの終点まで流動した後に、もう１つのハート型に流れ落ち始めて、文字『ＬＯＶＥ』とハート型を拡張する。
【００６５】よって、液体調味料６を注ぐに従って、より驚きながら愛情と遊び心一杯の絵柄の変化を楽しむことが出来る。
【００６６】例えば、男女仲良く、愛情にあふれる絵柄の変化を楽しんだ後に、１つの皿１の２つのハート型に注がれた愛情一杯の液体調味料６を用いて料理を楽しむことも出来る。
【発明の効果】以上の作用をまとめると、本発明は下記の効果を得ることが出来る。
（イ）液体調味料が形成する、遊び心に満ちて、料理や環境にマッチした絵柄や文字の変化を、驚きと共に楽しむことが出来る。
（ロ）料理を液体調味料に浅く浸けることにより、液体調味料を浸ける量の加減が容易になるため、好みの味加減で料理を美味しく頂くことが出来る。
（ハ）丘陵帯において、添えた薬味を料理に塗布することが可能で、薬味の量の加減が容易なため、好みの味加減で料理を美味しく頂くことが出来る。
（ニ）丘陵帯に絵柄や文字を描けば、それらの鮮やかな彩りが液体調味料に没することなく、見た目にも楽しく華やかに、食卓を飾ることが出来る。
（ホ）皿が少し揺れたり傾いたりしても、液体調味料は、前記丘陵帯にあふれるだけで、起立する皿の周縁からこぼれることは無い。
（ヘ）箸置き部に、箸を転がること無く休めることが出来る。
（ト）以上の効果を簡易な構成で安価に作成することが出来る。
【図面の簡単な説明】
【図１】本発明による（実施の形態）を示す図で、図１（ａ）は上面図、図１（ｂ）は図１（ａ）の側面図、図１（ｃ）は図１（ａ）の断面ＡＡにおける断面図、図１（ｄ）と図１（ｅ）は液体調味料が形成する絵文字の変化説明図である。
【図２】本発明による（実施の形態）の（変形例１）を示す図で、図２（ａ）は上面図、図２（ｂ）は図２（ａ）の側面図、図２（ｃ）は図２（ａ）の断面ＡＡにおける断面図、図２（ｄ）と図２（ｅ）は液体調味料が形成する絵文字の変化説明図である。
【図３】本発明による（実施の形態）の（変形例２）を示す図で、図３（ａ）は上面図、図３（ｂ）は図３（ａ）の側面図、図３（ｃ）は図３（ａ）の断面ＡＡにおける断面図、図３（ｄ）と図３（ｅ）は液体調味料が形成する絵文字の変化説明図である。
【符号の説明】
１皿
２凹凸部
２ａ底面
２ｂ２ｍｍ上方の等高線
２ｃ４ｍｍ上方の等高線
２ｄ６ｍｍ上方の等高線
２ｅ泡を表す円形の凹部
２ｆ複数の円形の凹部
２ｇ足と鋏、目の形状をした凹部
２ｈ文字『ＬＯＶＥ』の形状をした凹部
３丘陵帯
４周縁
５箸置き部
６液体調味料[0001]
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food dish used to soak a poured liquid seasoning.
[0002]
2. Description of the Related Art Conventionally, as a soy sauce dish, a sauce dish, and the like for eating a dish in which a dish is dipped in a poured liquid seasoning, a round or square small dish is generally used.
[0003]
However, this dish has the following problems because the liquid seasoning poured and stored occupies most of the surface area of the dish.
(A) There is only a function of simply storing and soaking the liquid seasoning, and there is no fun playful thing to use.
(B) Since the dish is immersed in the liquid seasoning, it is difficult to adjust the amount of the liquid seasoning soaked, and the dish cannot be delicious.
(C) Since there is no portion on the plate to add spices such as wasabi, pepper, ginger, etc., or to apply to dishes, it is difficult to adjust the amount of spices, and the dishes cannot be delicious.
(D) Even if there is a vivid color on the plate, it will be submerged in the liquid seasoning, so it will not be visually pleasing, and will make the dining table scrambled.
(E) When the plate is slightly shaken or tilted, the liquid seasoning spills from the plate.
SUMMARY OF THE INVENTION The present invention has been made in order to prepare a dish that solves the above-mentioned problems at low cost.
[0004]
According to a first aspect of the present invention, there is provided a pictogram forming plate according to the present invention, wherein the liquid seasoning or a part of the plate forms a picture or a character due to the flow and stagnation of the liquid seasoning poured into the plate. As shown in FIG.
According to the first aspect of the present invention, the liquid seasoning is poured into the dish and flows into the recess, so that the liquid seasoning or a part of the dish forms a picture or a character. Can be done.
A pictographic character forming plate according to a second aspect of the present invention is formed by changing the shape of the concave and convex portions three-dimensionally so that the pattern or character is deformed as the liquid seasoning is poured more. is there.
According to the second aspect of the present invention, the pattern or character can be expanded, reduced, or deformed as more liquid seasoning is poured.
[0008] According to a third aspect of the present invention, there is provided a pictographic character forming plate in which a hill band is provided on a portion of the upper surface of the plate other than the concavo-convex portion at the same height as the convex portion.
According to the third aspect of the present invention, since the liquid seasoning does not stagnate in the hill zone, spices such as yam, pepper and ginger can be added to a dish in a desired amount. You can put a dish instead of a dish and taste it, or prevent liquid seasoning from spilling out of the dish.
According to a fourth aspect of the present invention, in the pictogram forming plate, the periphery of the plate is formed upright, and a width in which a pair of chopsticks can be loosely fitted to at least one portion of the periphery of the standing plate. Is provided with a concave chopstick rest.
[0011] According to the invention described in claim 4, it is possible to constitute a chopstick rest in which the periphery of the dish prevents the dish and the liquid seasoning from spilling out of the dish and rests without rolling the chopsticks. .
[0012]
DESCRIPTION OF THE PREFERRED EMBODIMENTS (Embodiments) of the present invention will be described below. FIG. 1 is a view showing an example of a pictogram forming plate according to the embodiment of the present invention. FIG. 1 (a) is a top view, FIG. 1 (b) is a side view of FIG. 1 (a), and FIG. FIG. 1C is a cross-sectional view taken along the line AA in FIG. 1A, and FIGS. 1D and 1E are explanatory diagrams showing changes in pictograms formed by the liquid seasoning.
As shown in FIG. 1, in the dish of the embodiment, due to the flow and stagnation of the liquid seasoning 6 poured into the dish 1, a part of the liquid seasoning 6 or the dish 1 In order to form, the plate 1 is provided with an uneven portion 2 on the upper surface.
Here, the pattern of the plate 1 provided with the uneven portion 2 is an underwater creature used as a sashimi or sushi material eaten using a soy sauce plate, a yakiniku, a barbecue eaten using a sauce plate, and a food material for Chinese food. And the like.
In the present embodiment (embodiment), as a soy sauce dish for sashimi or sushi, the irregularities 2 are three-dimensionally changed so that the fish pattern is deformed as more liquid seasoning 6 is poured into the dish. Formed.
Specifically, first, the bottom surface 2a of the upper surface of the plate 1 is formed by a concave flat surface in the shape of a small fish (fry).
The irregularities 2 are formed such that the dorsal fin portion and the caudal fin portion are three-dimensionally expanded along with the main body shape of the fish as it goes vertically upward from the bottom surface 2a.
Further, a circular concave portion 2e representing an underwater bubble is formed so as to be connected to the tip of the dorsal fin.
When the shapes of the above fish and bubbles are shown by contour lines (two-dot chain lines), the contour lines 2 mm above, 4 mm above, and 6 mm above the bottom surface 2a are shown in FIGS. They are 2b, 2c and 2d, respectively.
Further, a flat hilly belt 3 is provided at a position 8 mm above the bottom surface 2a, which is at the same height as the convex portion, on the outer periphery of the concave / convex portion 2 forming the fish and bubbles.
Further, the peripheral edge 4 of the plate 1 is formed to rise upward, and a concave chopstick rest portion 5 having a width to which a set of chopsticks can be loosely fitted is provided on both left and right sides of the peripheral edge 4 of the plate 1 standing. Is provided.
Further, a plurality of circular concave portions 2f may be provided in the hill zone 3 so as to continue above the circular concave portions 2e representing the bubbles.
Further, even when the liquid seasoning 6 is poured into the hill 3, a surface or a groove inclined downward toward the recess is formed on the hill 3 so that the liquid seasoning 6 flows into the recess forming the fish. It may be provided.
The above-mentioned shape of the uneven portion 2 can be manufactured by hand, but is preferably molded.
As a material for the dish 1, besides ordinary ceramic materials, glass, ceramic, melamine, synthetic resin, metal and wood are used.
(Operation of Embodiment)
First, FIG. 1D is an explanatory diagram illustrating a state in which the liquid seasoning 6 is poured 2 mm above the bottom surface 2 (contour line 2b).
At this time, the liquid seasoning 6 flows according to the shape of the uneven portion 2, and instantaneously forms the shape of a small fish (fry).
Therefore, even if only a few cc of the liquid seasoning 6 is poured, the shape of the cute small fish (fry) drawn by the liquid seasoning 6 can be enjoyed.
FIG. 1E is an explanatory view showing a state in which the liquid seasoning 6 is poured 6 mm above the bottom surface 2 (contour line 2d).
At this time, the liquid seasoning 6 flows according to the shape of the uneven portion 2, and the dorsal fin portion and the tail fin portion expand together with the shape of the fish body to form an adult fish shape.
When the liquid seasoning 6 is poured about 5 mm above the bottom surface 2, the liquid seasoning 6 flows from the tip of the dorsal fin into a circular concave portion 2e representing bubbles in water, and Begin to form a circle.
Therefore, as the liquid seasoning 6 is poured more, the shape drawn by the liquid seasoning 6 is deformed while expanding three-dimensionally from small fish (fry) to extended fins, and further to bubbles. At the same time, you can enjoy playful changes in the picture.
Next, the hill 3 has a so-called dish function that can be used freely without the liquid seasoning 6 stagnating, and is adjacent to the concave portion where the liquid seasoning 6 gradually stagnates deeply.
Thus, by immersing the dish in the liquid seasoning 6 shallowly, the amount of the liquid seasoning immersed can be easily adjusted, so that the dish can be tasted with the desired taste.
Further, in the hill zone 3, it is possible to add a condiment such as wasabi, pepper and ginger, or to apply the condiment to a dish, and the amount of the condiment can be easily adjusted. It can be delicious.
Further, especially when sashimi or sushi is soaked in soy sauce, the liquid seasoning 6 in the shape of a fish matches the seafood dishes on the dining table to enhance the atmosphere and make the food more enjoyable.
Further, if a picture or a character is drawn on the hill 3, it is possible to decorate the dining table in a fun and gorgeous manner without vivid colors being immersed in the liquid seasoning 6.
Further, even if the plate is slightly shaken or tilted, the liquid seasoning 6 only overflows the hill 3 and does not spill out from the peripheral edge 4 of the standing plate 1.
Further, a set of chopsticks can be rested on the concave portion of the chopstick rest 5 without rolling.
Further, since the plurality of circular concave portions 2f can form a portion for storing the liquid seasoning 6 and the condiment while forming bubbles connected to the circular concave portions 2e, it is possible to enjoy cooking more happily. I can do it.
Further, by providing a surface or a groove inclined downward toward the recess in the hill 3, even if the liquid seasoning 6 is unintentionally poured into the hill 3, the liquid seasoning 6 flows into the uneven portion 2. , Can form fish and bubbles.
The shape of the above-mentioned uneven portion 2 can be inexpensively formed by molding using a usual ceramic material, glass, ceramic, melamine, synthetic resin, or metal.
(Modification 1)
Next, FIG. 2 is a diagram showing (modification 1) of the pictogram forming plate according to the above (embodiment), where FIG. 2 (a) is a top view and FIG. 2 (b) is a view of FIG. 2 (a). 2 (c) is a cross-sectional view taken along the cross section AA of FIG. 2 (a), and FIGS. 2 (d) and 2 (e) are explanatory diagrams of changes in pictograms formed by the liquid seasoning.
As shown in FIG. 2, the dish of (Modification 1) is different from that of (Embodiment 1) in that the crab pattern is formed as more liquid seasoning 6 is poured into the dish. The uneven portion 2 is three-dimensionally changed in shape.
Hereinafter, only the changes to the above (embodiment) will be described. First, a heart-shaped concave flat surface is formed on the bottom surface 2a of the upper surface of the plate 1.
The legs and scissors (forefoot) together with the body shape of the crab, and the recesses in the shape of the feet, scissors, and eyes are extended so as to go upward from the bottom surface 2a to form a crab shape with the crab body shape. Form 2 g.
(Operation of Modification Example 1)
Hereinafter, only the operation different from the above (operation of the embodiment) will be described. First, FIG. 2D is an explanatory diagram illustrating a state in which the liquid seasoning 6 is poured 2 mm above the bottom surface 2 (contour line 2b).
At this time, the liquid seasoning 6 flows according to the shape of the uneven portion 2, and instantaneously forms a heart shape.
Therefore, even if only a few cc of the liquid seasoning 6 is poured, the cute heart shape drawn by the liquid seasoning 6 can be enjoyed.
FIG. 2E is an explanatory view showing a state in which the liquid seasoning 6 is poured 6 mm above the bottom surface 2 (contour line 2d).
At this time, since the liquid seasoning 6 is poured about 3 mm above the bottom surface 2, the liquid seasoning 6 flows out to the feet and scissors and the eye-shaped recess 2 g, and the feet and scissors are discharged. , Begin to form eyes.
Thus, the liquid seasoning 6 forms a lovely crab shape by jumping out of the eyes after the heart shape becomes a shell shape, and expanding the legs and scissors three-dimensionally to extend the limbs. .
Therefore, as the liquid seasoning 6 is poured, it is possible to enjoy the playful change of the picture while being more surprised.
(Modification 2)
Next, FIG. 3 is a view showing (modification 2) of the pictogram forming plate according to the above (embodiment), wherein FIG. 3 (a) is a top view and FIG. 3 (b) is a view of FIG. 3 (a). FIG. 3 (c) is a cross-sectional view taken along the line AA of FIG. 3 (a), and FIGS. 3 (d) and 3 (e) are explanatory diagrams of changes in pictograms formed by the liquid seasoning.
As shown in FIG. 3, the dish of (Modification 2) is different from that of the above (Embodiment) in that the irregularities are formed so that the characters are formed as the liquid seasoning 6 is poured into the dish more. The part 2 is three-dimensionally changed in shape.
Hereinafter, only the points different from the above (embodiment) will be described. First, two heart-shaped concave planes are formed on the bottom surface 2a of the upper surface of the plate 1.
Then, as it goes vertically upward from the bottom surface 2a, a concave portion 2h in the shape of a heart and a letter "LOVE" that expands is formed.
The concave portion 2h having the shape of the letter "LOVE" is drawn by connecting four alphabets in a U-shaped groove like a single stroke, and the two heart-shaped bottom surfaces at the start and end points of the single stroke. Intersects the extension of 2a.
The bottom of the concave portion 2h having the shape of the letter "LOVE" is located at a position about 3 mm above the bottom surface 2a.
(Operation of Modification 2)
Hereinafter, only the operation different from the above (operation of the embodiment) will be described. First, FIG. 3D is an explanatory diagram illustrating a state in which the liquid seasoning 6 has been poured 4 mm above the bottom surface 2.
At this time, the liquid seasoning 6 flows according to the shape of the concave-convex portion 2 to form a heart shape and expands while being poured about 3 mm above the bottom surface 2. Flows into the concave portion 2h having the shape shown in FIG.
Accordingly, even if only a few cc of the liquid seasoning 6 is poured, the liquid seasoning 6 draws some pictograms immediately after forming the expanding heart shape, which is interesting.
FIG. 3E is an explanatory view showing a state in which the liquid seasoning 6 is poured 6 mm above the bottom surface 2.
At this time, the liquid seasoning 6 flows to the end point of the concave portion 2h having the shape of the letter "LOVE", and then starts to flow into another heart shape, and expands the character "LOVE" and the heart shape.
Therefore, as the liquid seasoning 6 is poured, it is possible to enjoy the change of the picture with more affection and playfulness while being more surprised.
For example, after having enjoyed the change of the picture full of affection with men and women, the dish can be enjoyed by using the love-filled liquid seasoning 6 poured into the two hearts of one plate 1.
The effects of the present invention can be summarized as follows.
(A) You can enjoy, with surprise, the changes in the patterns and characters that are full of playfulness and that match the cuisine and the environment formed by the liquid seasonings.
(B) By immersing the dish shallowly in the liquid seasoning, the amount of the liquid seasoning soaked can be easily adjusted, so that the dish can be deliciously tasted with the desired taste.
(C) In the hill zone, it is possible to apply a condiment added to the dish, and it is easy to adjust the amount of the condiment, so that the dish can be tasted with a desired taste.
(D) If you draw pictures and characters on the hills, you can decorate the dining table in a fun and gorgeous way without vivid colors sinking into the liquid seasonings.
(E) Even if the plate is slightly shaken or tilted, the liquid seasoning only overflows the hill and does not spill out from the periphery of the standing plate.
(F) The chopstick rest can rest without rolling the chopsticks.
(G) The above effects can be produced at a low cost with a simple configuration.
[Brief description of the drawings]
1 (a) is a top view, FIG. 1 (b) is a side view of FIG. 1 (a), and FIG. 1 (c) is FIG. FIG. 1D is a cross-sectional view taken along the cross-section AA, and FIGS. 1D and 1E are diagrams for explaining changes in pictograms formed by the liquid seasoning.
2A and 2B are diagrams showing (Modification 1) of (embodiment) according to the present invention, wherein FIG. 2A is a top view, FIG. 2B is a side view of FIG. 2A, and FIG. FIG. 2C is a cross-sectional view taken along a cross section AA in FIG. 2A, and FIGS. 2D and 2E are explanatory diagrams of changes in pictograms formed by the liquid seasoning.
FIGS. 3A and 3B are views showing (Modification 2) of (embodiment) according to the present invention, wherein FIG. 3A is a top view, FIG. 3B is a side view of FIG. 3C is a cross-sectional view taken along the cross-section AA in FIG. 3A, and FIGS. 3D and 3E are explanatory diagrams of changes in pictograms formed by the liquid seasoning.
[Explanation of symbols]
1 Plate 2 Uneven portion 2a Bottom surface 2b Contour line 2c above 2c Contour line 4mm above contour 2d Contour line above 6mm 2e Circular concave portion 2f A plurality of circular concave portions 2g Legs, scissors, eye-shaped concave portion 2h Character "LOVE" 3 Shaped Hills Hills 4 Perimeter 5 Chopstick Rest 6 Liquid Seasoning

Claims

It is a dish for eating, and the liquid seasoning or a part of the dish is provided with an uneven portion on the upper surface of the dish so that the liquid seasoning or a part of the dish forms a pattern or character due to the flow and stagnation of the liquid seasoning poured into the dish. An emoji forming plate characterized by the following.

The pictographic character forming plate according to claim 1, wherein the concave / convex portion is three-dimensionally changed so that the graphic or character is deformed as the liquid seasoning is poured more.

The pictogram forming plate according to claim 1 or 2, wherein a hill band is provided at a portion of the upper surface of the plate other than the uneven portion and at the same height as the convex portion.

The peripheral edge of the plate is formed upright, and a concave chopstick rest portion having a width to which a set of chopsticks can be loosely fitted is provided at at least one position of the peripheral edge. The pictogram forming plate described in any of the above.