JP2012125526A - Lunch plate - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a lunch plate which includes a plurality of food partitions different in depth and can be suited widely for dishing up various food items.SOLUTION: The height of a sidewall 5D of the lunch plate 50 is so formed as to decrease gradually toward this side F1 on the use. Thereby user-friendliness from an ergonomical viewpoint is secured, while the internal capacity of the lunch plate 50 formed from the sidewall 5D and a bottom 5A thereof is divided into the plurality of food partitions D1, D2, ... different in depth according to a plurality of partitioning ribs 5C formed by forming the bottom 5A to be protruded in the shape of a ridge line. It is possible to dish up food items suited for rather deep receptacles, such as dressed food and boiled food, in the food partitions being deep, and to dish up food items suited for rather shallow receptacles, such as an omelet, an omelette with rice and pasta, in the food partitions being shallow.

Description

  The present invention relates to an improvement of a lunch plate that is a tray-shaped tableware that is divided into a plurality of cooking sections by partition ribs, and that can serve a plurality of types of cooking without being mixed with each other.

  For infants who cannot handle a large number of dishes well, or need to limit the number of dishes to handle meals for a large number of people, such as nursing homes, hospitals, schools, etc. It is customary to provide various types of cooking on the tableware. For example, in the buffet type cooking, a lunch plate is used in which the inside is divided into a plurality of cooking sections by partition ribs.

  The lunch plate as described above has been put into practical use for a long time based on actual necessity, although there are pros and cons in relation to the dietary method (see Patent Documents 1 to 5 below).

  At first glance, the lunch plate is similar to a tray, but unlike the tray, it is characterized by the fact that it is not directly loaded and transported, but directly cooked. For this reason, the inside of the lunch plate is divided into a plurality of cooking sections by partitions so that a plurality of types of cooking can be arranged without being mixed.

  Japanese Utility Model Publication No. 47-20588   Japanese Utility Model Publication No. 60-146469   Japanese Patent Laid-Open No. 61-18070   Japanese Utility Model Publication No. 5-82368   Japanese Patent Laid-Open No. 10-117911

  As shown in the above-mentioned patent documents, it can be said that various forms have been adopted in regard to the outer shape and size of the lunch plate and the shape of each cooking section depending on the use of the lunch plate and the cooking to be provided on the lunch plate. However, the following common problems can be seen in a variety of lunch plates.

  The lunch plate has the same depth in each cooking section and is extremely shallow, although different cooking is provided in each cooking section at the time of use. For this reason, the cooking item which can utilize a lunch plate is restrict | limited, and the inconvenience of not being able to arrange an appropriate quantity has caused inconvenience. For example, boiled foods with a lot of succulent and easy to break can be kept in a cooking state and are placed in a narrow cooking area so that the semen does not spread to the surroundings. When the depth is shallow, there arises a problem that the necessary amount cannot be provided.

  It seems that the problems in the above-mentioned conventional lunch plate can be easily solved by forming the side wall of the lunch plate high and forming all cooking sections deep. However, if the countermeasure of raising the side wall of the launch plate is adopted, the following problems are newly submitted.

  For cooking that should be stored in the cooking area, for example, it is difficult to pinch the chopsticks, and there is a cooking that is appropriate to spread out shallowly for reasons such as being uncomfortable when placed in a deep cooking area. When the depth is deep, it is impossible to cope with such cooking. Examples of such cooking include rice, bread, and pasta.

  In addition, unlike ordinary rice bowls and soup bowls, lunch plates are generally eaten while being held on a horizontal table without having to hold the bowl in hand. For this reason, if the side wall of the lunch plate is high, the side wall on the front side of the user becomes an obstacle and it becomes difficult to eat, and cooking is dropped in a deep depression, visually cooking at a corner The problem arises that can't look good.

  That is, the reason why the conventional lunch plate is formed shallow is as described above. By the way, in recent years, the design of tools and utensils that are directly operated by humans, including kitchen utensils, has greatly changed. This is based on the fact that ergonomic thinking has been incorporated into familiar items.

  The present invention proposes an improvement measure from the viewpoint of ergonomics regarding the problems of the conventional lunch plate. Specifically, an object of the present invention is to make it possible to form a plurality of cooking sections having different depths on one lunch plate without hindering the operability of chopsticks, spoon knives, forks and the like.

  The present invention adopts the following configuration as means for achieving the above object.

(Solution 1)
The launch plate of the present invention divides the internal capacity formed by the bottom surface and the side wall into a plurality of cooking sections by a plurality of partition ribs formed by raising the bottom surface in a ridgeline shape, and different cooking is performed in each cooking section. In the launch plate that can be arranged, the height of the side wall is formed so as to gradually decrease toward the front side in use, and the internal capacity formed by the bottom surface and the side wall is increased in depth by a plurality of partition ribs. It is divided into a plurality of different cooking sections.

  The solving means 1 will be described. The launch plate of the present invention includes a bottom surface, a side wall, and a plurality of partition ribs formed by raising the bottom surface in a ridgeline shape. The internal capacity of the lunch plate is determined by the side wall and the bottom surface, and the partition rib bears the function of dividing the internal capacity into a plurality of cooking sections.

  The side wall in the lunch plate of the present invention is formed such that the height gradually decreases toward the front side in use, that is, toward the side of the person who eats when placed on a horizontal table surface. Here, the height of the side wall is the vertical distance from the table surface to the upper end edge of the side wall regardless of the inclination of the side wall, and the flange is formed on the upper end edge of the side wall. The thickness of the flange may not be considered uniformly or may be considered uniformly.

  As a result of the height of the side wall being shallow toward the user, even if the opposite side wall is made sufficiently high, the front side wall is obstructed when operating knives, forks, and chopsticks There is no inconvenience. Further, the internal capacity of the launch plate formed by the side wall and the bottom surface can be divided into an arbitrary number of cooking sections by partition ribs. Therefore, it is possible to form a deep cooking section on the back side where the side wall is high and a shallow cooking section on the near side where the side wall is low, and it is possible to remarkably improve the suitability for the type and mode of cooking.

(Solution 2)
The launch plate of the present invention divides the internal capacity formed by the bottom surface and the side wall into a plurality of cooking sections by a plurality of partition ribs formed by raising the bottom surface in a ridgeline shape, and different cooking is performed in each cooking section. In the launch plate that can be arranged, the height of the side wall is formed so as to be gradually reduced toward the front side in use, and the internal capacity formed by the bottom surface and the side wall is a plurality of partition ribs. It is characterized in that it is roughly divided into a front side in use and a remaining portion by one partition rib, and the divided cooking section on the front side is allocated for staple food.

  The solving means 2 will be described. The launch plate shown in Solution 2 is substantially the same as that in Solution 1, except that the arrangement of the partition ribs and the use of the cooking compartments divided by the partition ribs are specifically specified as compartments for cooking. The limitation is different.

  The limitation on the arrangement of the partition ribs is that one of the plurality of partition ribs is arranged so as to largely divide the internal capacity of the lunch plate into a front side in use and a remaining portion. That is, the partition rib is formed in the left-right direction of the person who uses the lunch plate. Moreover, the restriction | limiting regarding the use of the cooking division divided by this partition rib is that the cooking division of the near side is allocated for staple food. The remaining cooking sections may be used as they are, or may be further divided into a plurality of cooking sections by using another partition rib. Moreover, the kind of staple food is not ask | required.

  In the above configuration, the staple food is rarely liquid and is usually rice or bread, and when the meal is combined with the staple food, the operation frequency of the chopsticks etc. on the staple food is the highest. Therefore, the shallow cooking section in front of the user is most suitable for staple food. Further, when the side dish is eaten on the staple food, it is particularly advantageous that the staple food is positioned in front.

(Solution 3)
The lunch plate of the present invention is provided with a cooking section serving also as a cup section for stably placing a soup cup partitioned in a circle by partition ribs, based on the invention described in Solution 1 or Solution 2. And

  The solution 3 shows a configuration for making the lunch plate more convenient. Since the lunch plate of the present invention can form a deep cooking section without impairing operability, it is also possible to provide a cooking section for directly storing soup and miso soup on the lunch plate. Is still on the table, so it is more convenient to have a separate soup cup, even if you have a deep cooking section. However, since an independent soup cup may be displaced or fall, it is desirable to place it on the lunch plate so that the bottom portion is dropped. A circularly divided cup compartment is a compartment for this purpose. However, when the soup cup is not used due to a combination with other cooking, it can also be used as a cooking section for storing cooking. In addition, the soup cup in a cup division is an illustration, and it cannot be overemphasized that it can be utilized as a division which puts a soup bowl and a cup of water.

(Solution 4)
The launch plate of the present invention is based on the invention described in any one of Solution 1 to Solution 3, and the launch plate uses a resin material that is compatible with a microwave oven, and the overall outer shape can be stored in a microwave oven. It is characterized by being formed in a circular shape or a substantially circular shape.

  The solving means 4 shows a configuration for allowing the cooking of the lunch plate to be reheated and finished by putting the lunch plate in the microwave without transferring it to another container. ing. For this reason, the lunch plate is made of a resin material that is compatible with the microwave oven, and the launch plate has a circular outer shape so that it can be stored in the microwave oven while ensuring the entire area required for the lunch plate. Or it is formed in a substantially circular shape.

  The lunch plate of the present invention adopts the concept of gradually reducing the height of the side wall of the lunch plate toward the front side in use from the ergonomic viewpoint when handling things placed on a horizontal table. It is possible to form multiple cooking zones with different depths on a single lunch plate without harming the operability of knives, forks, chopsticks, etc. necessary for cooking, so it can be widely adapted to a wide variety of cooking arrangements Can do.

  It is a top view which shows embodiment of the lunch plate of this invention.   It is a X arrow side view of FIG.   It is a perspective view which shows the use condition of the lunch plate in the said embodiment.

  Hereinafter, embodiments of the lunch plate of the present invention will be described with reference to the drawings.

  The launch plate 50 includes a bottom surface 5A, a side wall 5D, a plurality of partition ribs 5C formed by raising the bottom surface 5A in a ridgeline shape, and a handle formed in a horizontal strip shape at the upper edge of the side wall 5D. It consists of a dual-purpose flange 5F, and these components are integrally molded from a synthetic resin material compatible with a microwave oven by injection molding (FIG. 1).

  The resin material to be used is not particularly limited as long as it is a resin material for tableware having heat resistance that can withstand microwave cooking. In the present embodiment, a mixed material of ABS resin and PET resin is used. In the case of this mixed material, in order to make it compatible with a microwave oven, it is necessary to crystallize the PET resin as a mixed component by heat treatment during injection molding or subsequent paint drying.

  The planar shape of the lunch plate 50 is set to be circular or substantially circular. The internal capacity of the entire lunch plate 50 is a capacity defined by the bottom surface 5A and the side wall 5D. Therefore, this internal capacity is generally determined by the diameter and depth of the launch plate 50. In addition, the depth of the launch plate 50 is generally determined by its height H regardless of the inclination of the side wall 5D (FIGS. 1 and 2).

  The diameter of the launch plate 50 in the present embodiment is set to a size that can be accommodated in a general microwave oven, and the internal capacity of the launch plate 50 is adjusted by adjusting the height H of the side wall 5D at the set diameter. It is secured. At this time, the height H of the side wall 5D is not the same height for the entire lunch plate 50, but is designed so that the height H gradually decreases toward the front side F1 when the lunch plate 50 is used and becomes shallower. Has been. As a result, the back side F2 of the lunch plate 50 is relatively deep.

  The height H of the side wall 5D on the front side F1 of the lunch plate 50 and the height H of the side wall 5D on the back side F2 are set to a ratio of approximately 1: 2, and the front side F1 is shallow and thus the back side. The internal capacity of the lunch plate 50 having a deep F2 is divided into three cooking sections D1, D2, and D3 by two partition ribs 5C and 5C. Each partition rib 5C is formed by raising the bottom surface 5A in a ridge shape.

  Specifically, the internal capacity of the lunch plate 50 is roughly divided into a shallow main cooking section D1 on the front side F1 and a remaining part on the back side F2 by partition ribs 5C formed in the horizontal direction in use. The remaining portion of the rear side F2 is further divided into a cooking section D2 for side dishes and a cooking section D3 that also serves as a circular cup section by partition ribs 5C in the front-rear direction. The cooking section D3 also serving as a cup section has a bottom surface 5A as a raised bottom, and is considered to be convenient for frequent cup holding.

  Such a lunch plate 50 has, for example, an omelet rice M1 serving as a cooking suitable for a shallow bowl in the shallow cooking section D1 on the front side F1, and a stew M2 serving as a cooking suitable for a deep bowl in the deep cooking section D2 on the back side F2. The cooking section D3 serving also as a cup section can be served with the dessert M3 as cooking suitable for a shallow vessel or the cooking contained in the soup cup 60 (FIG. 3).

Of course, in the case of curry and rice, rice and curry roux are distinguished and arranged in the cooking sections D1 and D2, as described above. In the case of Japanese food, the cooking food D1 is served with the staple food (rice cooked rice). In addition, by-products (simmered foods, etc.) can be distinguished in the cooking section D2, and organisms (sashimi or pickles or vegetable salads) can be distinguished and placed in the cooking section D3.

  That is, it is a feature that cooking sections D1, D2, and D3 having a depth corresponding to the type of cooking can be selected. Further, when the lunch plate 50 is placed on a horizontal table, the front side F1 of the lunch plate 50 is lowered, so that the cooking prepared in each cooking section D1, D2, D3 looks good. It is also characterized by the ease of use of eating utensils such as chopsticks, knives and forks. Therefore, it is convenient for a simple dinner.

  In addition, the external shape of the lunch plate 50 and the arrangement of the partition ribs 5C and 5C shown in the above embodiment are examples, and these may be determined as appropriate according to the lunch environment such as a facility where the lunch plate 50 is used. it can. In addition, as for the resin material for forming the lunch plate 50, a resin material for general tableware can be widely used when it is not necessary to heat the microwave oven.

50 Lunch plate F1 Front side F2 Back side 5A Bottom surface 5C Partition rib 5D Side wall H Side wall height D1 Cooking section D2 Cooking section D3 Cooking section combined with cup section

Claims (4)

In the lunch plate, the internal volume formed by the bottom surface and the side wall is divided into a plurality of cooking sections by a plurality of partition ribs formed by raising the bottom face in a ridgeline shape, and different cooking can be arranged in each cooking section ,
The height of the side wall is formed so as to gradually decrease toward the front side in use, and the internal capacity is divided into a plurality of cooking sections having different depths by the plurality of partition ribs. Lunch plate. In the lunch plate, the internal volume formed by the bottom surface and the side wall is divided into a plurality of cooking sections by a plurality of partition ribs formed by raising the bottom face in a ridgeline shape, and different cooking can be arranged in each cooking section ,
The side wall is formed so that the height of the side wall is gradually reduced toward the front side in use, and the inner capacity is reduced by the one partition rib of the plurality of partition ribs and the front side and the remaining portion in use. A lunch plate, characterized in that the cooking section on the front side is divided for staple food. The lunch plate according to claim 1 or 2, further comprising a cooking section serving as a cup section for stably placing a soup cup partitioned in a circle by the partition rib. The resin material corresponding to a microwave oven is used, and the whole external shape is formed in the circle | round | yen of the size which can be accommodated in a microwave oven, or substantially circular shape, The one of the Claims 1 thru | or 3 characterized by the above-mentioned. Lunch plate.

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