JP2010252822A

JP2010252822A - Cooking device

Info

Publication number: JP2010252822A
Application number: JP2009102561A
Authority: JP
Inventors: Yoko Suzuki; 陽子鈴木
Original assignee: SUWAO MEKKI KK
Current assignee: SUWAO MEKKI KK
Priority date: 2009-04-21
Filing date: 2009-04-21
Publication date: 2010-11-11

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooking device capable of freely performing skin peeling of vegetables or the like and die cutting cooking in various kinds of shapes with one cooking device. <P>SOLUTION: A holding part comprises a wire made of stainless steel, a distal end part extended from the holding part 1 is formed of a center common holding part 1a, a pulling blade holding part 1b and a punching blade holding part 1c, and the pulling blade holding part 1b and the punching blade holding part 1c are disposed at the angle of 80 degrees to 100 degrees with the center common holding part 1a as a symmetry axis. Also, the holding part 1 and the respective holding parts 1a, 1b and 1c may comprise band materials made of stainless steel. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

本発明は、野菜等の皮引き（皮剥き）と、各種形状の型抜き調理の両方を自在に行える調理具に関する。 The present invention relates to a cooking utensil that can freely perform skinning (peeling) of vegetables and the like and die-cut cooking of various shapes.

従来、野菜等の皮引き用の調理具としては、下記特許文献１に開示されるように、把持部の先端に直線形の引き刃を設けた皮むき器が知られている。また、各種野菜等の素材を花形、星形などの所望の形に型抜きするための調理具としては、下記特許文献２に開示されるように金属薄板からなる引き刃を花形、星形などの所望形状の輪郭に合わせて輪郭形成した抜き型が知られている。 2. Description of the Related Art Conventionally, as a cooking tool for skinning vegetables or the like, as disclosed in Patent Document 1 below, a peeler provided with a linear pulling blade at the tip of a gripping part is known. In addition, as a cooking utensil for punching a material such as various vegetables into a desired shape such as a flower shape or a star shape, as shown in Patent Document 2 below, a drawing blade made of a thin metal plate is used as a flower shape or a star shape. A punching die that is contoured to match the contour of the desired shape is known.

特許第３０６２７２８号公報Japanese Patent No. 3062728 実公平６−３７９１９号公報Japanese Utility Model Publication No. 6-37919

前記皮むき器は、皮むき専用で、それを用いて型抜きすることはできなかった。また、前記抜き型の場合、やはり型抜き専用であり、それを用いて皮むきすることはできず、また、所望の型ごとに専用の抜き型を用いなければならないという不都合も有するものであった。
このように、従来は、一つの調理具で皮引きと所望形状への型抜きの両方を行えるものは存在しなかった。 The peeler was dedicated to peeling and could not be punched using it. In addition, the above-mentioned punching die is also exclusively used for punching and cannot be peeled off using it, and has the disadvantage that a dedicated punching die must be used for each desired die. It was.
Thus, conventionally, there has been no cooking tool that can both perform skinning and die-cut into a desired shape.

本発明の調理具は前記課題を解決するべくなされたもので、請求項１記載のとおり、把持部の先端に引き刃と抜き刃を設けたことを特徴とする。
また、請求項２記載の調理具は請求項１記載の調理具において、前記引き刃と抜き刃を隣接配置したことを特徴とする。
また、請求項３記載の調理具は、請求項１または２記載の調理具において、前記引き刃と抜き刃を８０度〜１００度の角度を持たせて隣接配置したことを特徴とする。
また、請求項４記載の調理具は、請求項１乃至３の何れかに記載の調理具において、前記抜き刃の一部を略山型形状にしたことを特徴とする。
また、請求項５記載の調理具は、請求項４に記載の調理具において、前記抜き刃の略山型形状の先端部を非鋭角にしたことを特徴とする。
The cooking utensil according to the present invention has been made to solve the above-mentioned problems, and is characterized in that, as described in claim 1, a pulling blade and a punching blade are provided at the tip of the gripping portion.
The cooking tool according to claim 2 is characterized in that, in the cooking tool according to claim 1, the pulling blade and the extraction blade are arranged adjacent to each other.
The cooking tool according to claim 3 is the cooking tool according to claim 1 or 2, wherein the pulling blade and the extraction blade are arranged adjacent to each other at an angle of 80 degrees to 100 degrees.
According to a fourth aspect of the present invention, there is provided the cooking tool according to any one of the first to third aspects, wherein a part of the punching blade has a substantially chevron shape.
The cooking tool according to claim 5 is characterized in that, in the cooking tool according to claim 4, the tip portion of the substantially chevron-shaped shape of the punching blade has a non-acute angle.

本発明の調理具は、把持部の先端に引き刃と抜き刃を設けたため、一つの調理具で皮引きと型抜きの調理を行える。
また、前記引き刃と抜き刃を８０度〜１００度の角度を持たせて隣接配置した場合、調理具を持つ手の手首の角度を変えるだけでそれぞれの刃の機能を確実に発揮させることができる。
また、前記抜き刃の形状を略山型形状にした場合、従前より知られている輪郭形成した抜き型のように、被調理野菜の大きさや長さ、厚さに制限を受けることなく所望形状の型抜きの調理を行える。 Since the cooking tool of the present invention is provided with the pulling blade and the punching blade at the tip of the grip portion, the cooking and punching cooking can be performed with one cooking tool.
In addition, when the pulling blade and the extraction blade are arranged adjacent to each other with an angle of 80 degrees to 100 degrees, the functions of the respective blades can be surely exhibited only by changing the angle of the wrist of the hand holding the cooking utensil. it can.
In addition, when the shape of the punching blade is a substantially chevron shape, the desired shape is not limited by the size, length, and thickness of the vegetables to be cooked, as in the case of a conventionally known contoured punching die. Can be used for die cutting.

本発明調理具を示した斜視図である。It is the perspective view which showed this invention cooking utensil. 本発明調理具を示した正面図である。It is the front view which showed this invention cooking utensil.

次に、図面を参照しながら、本発明調理具の実施の形態につき説明する。
図１は、本発明調理具の一実施の形態を示すもので、図中１は調理具の把持部を示し、ステンレス製線材で構成している。該把持部１から延設してなる先端部は、中央共通保持部１ａと引き刃保持部１ｂと抜き刃保持部１ｃで形成され、引き刃保持部１ｂと抜き刃保持部１ｃは、中央共通保持部１ａを対称軸にして８０度〜１００度の角度を持たせて配置するようにした。なお、前記把持部１と各保持部１ａ、１ｂ、１ｃはステンレス製帯材で構成しても良い。 Next, an embodiment of the cooking utensil of the present invention will be described with reference to the drawings.
FIG. 1 shows an embodiment of the cooking utensil according to the present invention. In the figure, reference numeral 1 denotes a holding part of the cooking utensil, which is made of a stainless steel wire. The tip portion extending from the gripping portion 1 is formed by a central common holding portion 1a, a drawing blade holding portion 1b, and a cutting blade holding portion 1c. The drawing blade holding portion 1b and the cutting blade holding portion 1c are common in the center. The holding part 1a is arranged at an angle of 80 to 100 degrees with the axis of symmetry as the axis of symmetry. In addition, you may comprise the said holding part 1 and each holding | maintenance part 1a, 1b, 1c with a stainless steel strip.

中央共通保持部１ａには引き刃２を保持する引き刃保持孔４ａと抜き刃３を保持する抜き刃保持孔４ｃを設けるようにした。引き刃保持部１ｂには引き刃２を保持する引き刃保持孔４ｂを設け、抜き刃保持部１ｃには抜き刃３を保持する抜き刃保持孔４ｄを設けるようにした。 The central common holding portion 1a is provided with a drawing blade holding hole 4a for holding the drawing blade 2 and a drawing blade holding hole 4c for holding the drawing blade 3. The blade holding part 1b is provided with a blade holding hole 4b for holding the blade 2 and the blade holding part 1c is provided with a blade holding hole 4d for holding the blade 3.

次に引き刃２と抜き刃３の構成につき説明する。
図中２は引き刃を示し、厚さ０．６〜０．８ｍｍの刃物用ステンレス鋼薄板で一体に形成されている。また、図中３は抜き刃を示し、引き刃２と同様に刃物用ステンレス鋼薄板で一体に形成されている。 Next, the structure of the pulling blade 2 and the punching blade 3 will be described.
In the figure, reference numeral 2 denotes a drawing blade, which is integrally formed of a stainless steel thin plate for blades having a thickness of 0.6 to 0.8 mm. Further, in the figure, reference numeral 3 denotes a punching blade, which is formed integrally with a stainless steel thin plate for a blade as with the drawing blade 2.

引き刃２の外寸は幅３〜４ｃｍ、高さ１〜１．５ｃｍの矩形形状で、長手方向の一端には引き刃保持孔４ａに挿入する引き刃保持突起２ｃを設け、他端には引き刃保持孔４ｂに挿入する引き刃保持突起２ｄを設け、内部には被調理野菜の皮を排出するための横幅の広い引き刃排出口２ｅを設けるようにした。
引き刃排出口２ｅの上側には、長手方向全長に渡って皮引き刃２ａを設け、対向する下側には皮引きの際の案内となる引き刃ガイド部２ｂを設け、さらに、被調理野菜に対して皮引き刃２ａの当たりを良くするため、長手方向全長に渡って１２０度〜１５０度の角度を持ったヘの字断面形状に成形している。このとき、ヘの字断面形状の外角側は被調理野菜への当接側となり、対向する皮引き刃２ａと引き刃ガイド部２ｂの間隔は３〜５ｍｍが適している。 The outer dimension of the blade 2 is a rectangular shape having a width of 3 to 4 cm and a height of 1 to 1.5 cm. One end in the longitudinal direction is provided with a blade holding protrusion 2c to be inserted into the blade holding hole 4a, and the other end is provided. A pulling blade holding projection 2d to be inserted into the pulling blade holding hole 4b is provided, and a wide pulling blade discharge port 2e for discharging the cooked vegetable skin is provided inside.
A skin blade 2a is provided over the entire length in the longitudinal direction on the upper side of the blade outlet 2e, and a blade guide portion 2b serving as a guide for skin pulling is provided on the lower side opposite to the vegetable blade to be cooked. On the other hand, in order to improve the contact of the skinning blade 2a, it is formed into a square cross-sectional shape having an angle of 120 to 150 degrees over the entire length in the longitudinal direction. At this time, the outer corner side of the cross-section of the square shape is the side to be in contact with the cooking vegetables, and the interval between the facing skinning blade 2a and the drawing blade guide portion 2b is suitably 3 to 5 mm.

抜き刃３の外寸は幅３〜４ｃｍ、高さ１．５〜２．５ｃｍの矩形形状で、長手方向の一端には抜き刃保持孔４ｃに挿入する抜き刃保持突起３ｃを設け、他端には抜き刃保持孔４ｄに挿入する抜き刃保持突起３ｄを設け、内部には被調理野菜を型抜きする際の抜きくずを排出するための横幅の広い抜き刃排出口３ｅを設けるようにした。
抜き刃排出口３ｅの上側には、長手方向全長に渡って型抜き刃３ａを設け、対向する下側には型抜きの際の案内となる抜き刃ガイド部３ｂを設け、さらに、型抜き刃３ａには型抜きの調理に用いる先端部が直径３〜６ｍｍで、非鋭角の略山型形状部３ｆが、隣接配置する引き刃２から遠ざかる３分の２の距離の位置に設けられている。
また、前記引き刃２と同様に長手方向全長に渡って１２０度〜１５０度の角度を持ったヘの字断面形状に成形しており、このとき、ヘの字断面形状の外角側は被調理野菜への当接側となり、対向する型抜き刃３ａと抜き刃ガイド部３ｂの間隔は、被調理野菜に対して略山型形状部３ｆを食い込みやすくするため５〜１０ｍｍが適している。 The outer dimension of the punching blade 3 is a rectangular shape having a width of 3 to 4 cm and a height of 1.5 to 2.5 cm. One end in the longitudinal direction is provided with a punching blade holding projection 3c to be inserted into the punching blade holding hole 4c, and the other end. Is provided with a punching blade holding projection 3d to be inserted into the punching blade holding hole 4d, and a punching blade discharge port 3e having a wide width for discharging the chips when the cooked vegetables are punched out. .
A die cutting blade 3a is provided over the entire length in the longitudinal direction on the upper side of the punching blade discharge port 3e, and a punching blade guide portion 3b serving as a guide for die cutting is provided on the opposite lower side. In 3a, a tip portion used for die-cutting cooking has a diameter of 3 to 6 mm, and a non-acute substantially mountain-shaped portion 3f is provided at a position of a two-third distance away from the adjacent drawing blade 2. .
Moreover, like the said drawing blade 2, it is shape | molded by the square cross-sectional shape which has the angle of 120 to 150 degree | times over the full length in the longitudinal direction, and the outer angle side of a square cross-sectional shape is to be cooked at this time The interval between the die cutting blade 3a and the punching blade guide portion 3b that are in contact with the vegetables and face each other is preferably 5 to 10 mm in order to easily bite the substantially chevron-shaped portion 3f with respect to the vegetables to be cooked.

次に、引き刃２と抜き刃３の保持と配置につき説明する。
引き刃２は中央共通保持部１ａに設けた引き刃保持孔４ａに、引き刃保持突起２ｃを挿入し、引き刃保持部１ｂに設けた引き刃保持孔４ｂに、引き刃保持突起２ｄを挿入して保持するようにした。
抜き刃３は中央共通保持部１ａに設けた抜き刃保持孔４ｃに、抜き刃保持突起３ｃを挿入し、抜き刃保持部１ｃに設けた抜き刃保持孔４ｄに、抜き刃保持突起３ｄを挿入して保持するようにした。
前記保持方法により、引き刃２と抜き刃３は、中央共通保持部１ａを対称軸にして８０度〜１００度の角度を持って互いに隣接配置するようになる。 Next, the holding and arrangement of the pulling blade 2 and the punching blade 3 will be described.
The blade 2 is inserted into the blade holding hole 4a provided in the central common holding portion 1a, and the blade holding projection 2d is inserted into the blade holding hole 4b provided in the blade holding portion 1b. To keep it.
The punching blade 3 is inserted into the punching blade holding hole 4c provided in the central common holding portion 1a, and the punching blade holding projection 3d is inserted into the punching blade holding hole 4d provided in the punching blade holding portion 1c. To keep it.
By the holding method, the pulling blade 2 and the punching blade 3 are arranged adjacent to each other at an angle of 80 degrees to 100 degrees with the central common holding portion 1a as the axis of symmetry.

また、前記保持状態では引き刃２及び抜き刃３が回動自在であるため、それぞれの刃の回動角度を制限して、被調理野菜に適切な角度で当接させる役割を持つ制御ピンを各保持部１ａ、１ｂ、１ｃに設けるようにした。
引き刃保持部１ｂに、引き刃２が回動して引き刃ガイド部２ｂと接触する位置に、引き刃制御ピン５ｂを配置し、抜き刃保持部１ｃには抜き刃３が回動して抜き刃ガイド部３ｂと接触する位置に抜き刃制御ピン５ｄを配置するようにした。
また、中央共通保持部１ａには、引き刃制御ピン５ｂと対向するように、引き刃制御ピン５ａを配置し、さらに抜き刃制御ピン５ｄと対向するように、抜き刃制御ピン５ｃを配置するようにした。 In addition, since the pulling blade 2 and the extraction blade 3 are rotatable in the holding state, a control pin having a role of contacting the cooking vegetables at an appropriate angle by limiting the rotation angle of each blade. It was made to provide in each holding | maintenance part 1a, 1b, 1c.
A pulling blade control pin 5b is disposed at a position where the pulling blade 2 rotates and contacts the pulling blade guide portion 2b in the pulling blade holding portion 1b. The punching blade control pin 5d is arranged at a position in contact with the punching blade guide portion 3b.
In the central common holding portion 1a, the blade control pin 5a is disposed so as to face the blade control pin 5b, and the blade control pin 5c is disposed so as to face the blade control pin 5d. I did it.

以下に前記調理具の使用方法を説明する。
例えば、人参を花形に型抜きする場合は、まず、引き刃２を用いて被調理野菜の皮引きを行う。
皮引き刃２ａと引き刃ガイド部２ｂを人参に当接させ、長手方向に沿って調理具を移動させると引き刃２の両端に設けた保持突起２ｃ、２ｄを回転軸にして引き刃２が回動し、中央共通保持部１ａと引き刃保持部１ｂに設けた引き刃制御ピン５ａ、５ｂに接触して回動角度が制限され、皮引きに適した角度に維持することができる。前記状態を維持しつつ、さらに長手方向に調理具を移動することで、引き刃排出口２ｅから皮を排出することができる。 Below, the usage method of the said cooking utensil is demonstrated.
For example, when a carrot is cut into a flower shape, first, the cooking vegetables are skinned using the drawing blade 2.
When the skin blade 2a and the blade guide portion 2b are brought into contact with the carrot and the cooking utensil is moved along the longitudinal direction, the blade 2 is formed with the holding projections 2c and 2d provided at both ends of the blade 2 as rotation axes. The rotation angle is limited by contacting the pulling blade control pins 5a and 5b provided on the central common holding portion 1a and the pulling blade holding portion 1b, and the rotation angle can be maintained at an angle suitable for skin drawing. The skin can be discharged from the pulling blade discharge port 2e by moving the cooking utensil further in the longitudinal direction while maintaining the state.

次に調理具を持つ手の手首の角度を変え、抜き刃３を用いて被調理野菜の型抜きを行う。
皮引きを終えた人参に、略山型形状部３ｆと抜き刃ガイド部３ｂを当接させ、略山型形状部３ｆを人参の表面に食込ませながら前記皮引きと同じ要領で長手方向に引くことで、抜き刃排出口３ｅから抜きくずが排出され、略山型形状の溝を成形することができる。 Next, the angle of the wrist of the hand holding the cooking utensil is changed, and the vegetables to be cooked are punched using the punching blade 3.
The carrot having finished skinning is brought into contact with the substantially chevron-shaped part 3f and the cutting blade guide part 3b, and the substantially chevron-shaped part 3f is bitten on the surface of the carrot, and in the longitudinal direction in the same manner as the skinning. By pulling, the scraps are discharged from the punching blade discharge port 3e, and a substantially chevron-shaped groove can be formed.

花弁が四枚の花を型抜きする場合は、人参の外周を均等に四分割するように略山型形状の溝成形を行い、包丁などの刃物を用いて所望の厚さで輪切りにすることで、四枚の花弁を持つ花形を型抜きすることができる。 When the petal cuts out four flowers, form a roughly chevron-shaped groove so that the circumference of the carrot is equally divided into four parts, and use a knife such as a knife to cut it into a ring with the desired thickness. In this way, a flower shape with four petals can be cut out.

また、抜き刃３を用いて略山型形状の溝成形をする際に、略山型形状部３ｆを人参の表面に食込ませる力の強弱を加減することで、略山型形状の溝の深さを変えることができ、花弁の輪郭形状などの細かい細工が可能となり、多種多様な花形を自在に型抜きすることもできる。 Further, when forming the substantially chevron-shaped groove using the punching blade 3, the strength of the force that causes the substantially chevron-shaped portion 3f to bite into the surface of the carrot is moderated, so that the approximately chevron-shaped groove The depth can be changed, and fine work such as the petal outline shape can be made, and a wide variety of flower shapes can be freely cut out.

上述の発明は野菜などの被調理対象物の皮引きや所望形状の型抜きの用途に利用できる。 The above-described invention can be used for skinning of an object to be cooked such as vegetables or die cutting of a desired shape.

１把持部
１ａ中央共通保持部
１ｂ引き刃保持部
１ｃ抜き刃保持部
２引き刃
２ａ皮引き刃
２ｂ引き刃ガイド部
２ｃ引き刃保持突起（中央共通保持部１ａ側）
２ｄ引き刃保持突起（引き刃保持部１ｂ側）
２ｅ引き刃排出口
３抜き刃
３ａ型抜き刃
３ｂ抜き刃ガイド部
３ｃ抜き刃保持突起（中央共通保持部１ａ側）
３ｄ抜き刃保持突起（抜き刃保持部１ｃ側）
３ｅ抜き刃排出口
３ｆ略山型形状部
４ａ引き刃保持孔（中央共通保持部１ａ側）
４ｂ引き刃保持孔（引き刃保持部１ｂ側）
４ｃ抜き刃保持孔（中央共通保持部１ａ側）
４ｄ抜き刃保持孔（抜き刃保持部１ｃ側）
５ａ引き刃制御ピン（中央共通保持部１ａ側）
５ｂ引き刃制御ピン（引き刃保持部１ｂ側）
５ｃ抜き刃制御ピン（中央共通保持部１ａ側）
５ｄ抜き刃制御ピン（抜き刃保持部１ｃ側） DESCRIPTION OF SYMBOLS 1 Holding part 1a Center common holding part 1b Pulling blade holding part 1c Pulling blade holding part 2 Pulling blade 2a Skin drawing blade 2b Pulling blade guide part 2c Pulling blade holding protrusion (Center common holding part 1a side)
2d drawing blade holding projection (drawing blade holding portion 1b side)
2e Pulling blade discharge port 3 Extracting blade 3a Type cutting blade 3b Extracting blade guide 3c Extracting blade holding projection (central common holding portion 1a side)
3d punching blade holding projection (punching blade holding part 1c side)
3e punching blade discharge port 3f substantially chevron shaped portion 4a pulling blade holding hole (central common holding portion 1a side)
4b Pulling blade holding hole (drawing blade holding portion 1b side)
4c punching blade holding hole (central common holding part 1a side)
4d punching blade holding hole (punching blade holding part 1c side)
5a blade control pin (central common holding part 1a side)
5b Pulling blade control pin (drawing blade holding part 1b side)
5c punching blade control pin (central common holding part 1a side)
5d punching blade control pin (punching blade holding part 1c side)

Claims

A cooking utensil characterized in that a pulling blade and a punching blade are provided at the tip of the grip portion.

The cooking tool according to claim 1, wherein the drawing blade and the extraction blade are arranged adjacent to each other.

The cooking tool according to claim 1 or 2, wherein the drawing blade and the extraction blade are arranged adjacent to each other at an angle of 80 degrees to 100 degrees.

The cooking tool according to any one of claims 1 to 3, wherein a part of the punching blade has a substantially chevron shape.

The cooking tool according to claim 4, wherein a tip portion of the substantially chevron shape of the punching blade has a non-acute angle.