JP2016140735A - Soybean paste dissolving ladle - Google Patents

Soybean paste dissolving ladle Download PDF

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Publication number
JP2016140735A
JP2016140735A JP2015029045A JP2015029045A JP2016140735A JP 2016140735 A JP2016140735 A JP 2016140735A JP 2015029045 A JP2015029045 A JP 2015029045A JP 2015029045 A JP2015029045 A JP 2015029045A JP 2016140735 A JP2016140735 A JP 2016140735A
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Prior art keywords
ladle
miso
scooping
soybean paste
dissolving
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JP2015029045A
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Japanese (ja)
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高橋　宏彰
Hiroaki Takahashi
宏彰 高橋
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Abstract

PROBLEM TO BE SOLVED: To provide a soybean paste dissolving ladle which is easy to wash and from which, when scooping a soybean paste with the soybean paste dissolving ladle and dissolving it, the soybean past does not easily fall.SOLUTION: A soybean paste dissolving ladle includes: a scooping part which has a recess part inside it and a projection part on the outer periphery; and a handle part which extends outward from the scooping part. The soybean paste dissolving ladle has a guiding part which is formed on the inner wall of the recess part of the scooping part so as to head toward the central direction while turning in the peripheral direction. The soybean paste dissolving ladle, when scooping a soybean paste with the scooping part and stirring it with long cooking chopsticks or the like, makes it possible to guide the soybean paste toward the central direction.SELECTED DRAWING: Figure 1

Description

この発明は、味噌を味噌容器から掬い、鍋で味噌をとかすための味噌ときお玉に関する。  The present invention relates to miso and ladle for brewing miso from a miso container and dissolving the miso in a pan.

従来、味噌汁等を作るときは、味噌の塊をお玉などで掬い、鍋の中でとかしていた。しかしながら、味噌の塊を潰して、味噌をとくのに手間が掛かり苦労していた。  In the past, when making miso soup, etc., the mass of miso was sown with a ladle and then melted in a pan. However, it took a lot of time and effort to crush the mass of miso and take the miso.

特開２００５−２２４５７８JP2005-224578 特開２００２−２２３９６３JP 2002-223963 A 用新案登録第３０２０５５４New model registration No. 3020554

特許文献１の技術は、金網の容器に味噌を掬って味噌を漉しながらとかすものであるが、この技術では味噌の粒子や繊維が網目に詰まってしまい、使用後の洗浄が厄介であった。
特許文献２の技術は、お玉の外側に複数の突起を設けて、鍋の中の味噌の塊を押し潰しながらとかすものであるが、この技術では味噌の塊が幾つかに分解するものの、幾つかの塊が逃げてしまい塊のまま残ってしまう問題があった。The technique of Patent Document 1 is a method of combing miso into a wire mesh container while stirring the miso. However, with this technique, particles and fibers of the miso are clogged in the mesh, and cleaning after use is troublesome.
The technique of Patent Document 2 is a technique in which a plurality of protrusions are provided on the outer side of the ladle and the miso lump in the pot is crushed while crushing. There was a problem that these lumps escaped and remained as lumps.

特許文献３の技術は、お玉の掬い部の内側に突起を設けて、掬い部の中で味噌をとかすものであるが、この技術では掬い部に味噌を入れて菜箸等で味噌をかき混ぜると、味噌が外周へ押しやられて外周部からはみ出してしまう問題があった。  The technique of Patent Document 3 is to dispose a miso in the scooping part by providing a protrusion on the inside of the scooping part of the ball. In this technique, when miso is put into the scooping part and the miso is stirred with chopsticks, There was a problem that miso was pushed to the outer periphery and protruded from the outer periphery.

内側に凹部を有し外周に凸部を有する掬い部と、この掬い部から外方に延在する柄部とから構成される味噌ときお玉であって、この掬い部の凹部の内壁に周方向に回転しながら中心方向に向かうよう形成された誘導部を有することを特徴とする味噌ときお玉である。  A miso and ladle composed of a scooping portion having a concave portion on the inside and a convex portion on the outer periphery, and a handle portion extending outward from the scooping portion, and circumferentially on the inner wall of the concave portion of the scooping portion It is a miso and ladle characterized by having a guide part formed to turn in the center direction.

この発明により、上記の問題点を解決し、味噌をとき易く、洗い易い味噌ときお玉を提供することができる  According to the present invention, the above-mentioned problems can be solved, and a miso and ladle that is easy to wash and is easy to wash can be provided.

第一の実施例の味噌ときお玉の斜視図である。It is a perspective view of the miso and ladle of the 1st example. 第一の実施例の味噌ときお玉の掬い部の外周部近傍の一部を拡大した斜視図である。It is the perspective view which expanded a part of outer periphery part vicinity of the miso and the scooping part of a bean paste of a 1st Example. 第二の実施例の味噌ときお玉の斜視図である。It is a perspective view of the miso and ladle of a 2nd Example. 図３の第二の実施例の味噌ときお玉のＡＡ断面図である。It is AA sectional drawing of the miso and ladle of the 2nd Example of FIG. 第三の実施例の味噌ときお玉の斜視図である。It is a perspective view of the miso and ladle of a 3rd Example.

内側に凹部を有し外周に凸部を有する掬い部と、この掬い部から外方に延在する柄部とから構成される味噌ときお玉であって、この掬い部の凹部の内壁に周方向に回転しながら中心方向に向かうよう形成された誘導部を有することを特徴とする味噌ときお玉である。  A miso and ladle composed of a scooping portion having a concave portion on the inside and a convex portion on the outer periphery, and a handle portion extending outward from the scooping portion, and circumferentially on the inner wall of the concave portion of the scooping portion It is a miso and ladle characterized by having a guide part formed to turn in the center direction.

上記の味噌ときお玉において、味噌ときお玉の掬い部は略球形の一部であり、誘導部は外周部から中心に向かって形成された渦巻き状であることを特徴とする味噌ときお玉である。
上記の味噌ときお玉の誘導部は、誘導部の中心側は低く、外周側は高くしたことを特徴とする味噌ときお玉である。In the above-mentioned miso and ladle, the miso and ladle's scooping part is a part of a substantially spherical shape, and the guiding part is a spiral shaped egg formed from the outer peripheral part toward the center.
The miso and ladle guidance part is a miso and ladle characterized in that the center side of the induction part is low and the outer peripheral side is high.

図１、図２により第一の実施例を説明する。第一の実施例の味噌ときお玉１０は、内側に凹部２５を有し外周に凸部を構成する外周部２６を有する掬い部２０と、掬い部２０から外方に延在する柄部３０とから構成されている。掬い部２０の凹部２５の内壁には、周方向に回転しながら中心方向に向かうよう形成された誘導部２１が形成されている。  The first embodiment will be described with reference to FIGS. The miso and ladle 10 of the first embodiment includes a scooping portion 20 having a concave portion 25 on the inner side and an outer peripheral portion 26 constituting a convex portion on the outer periphery, and a handle portion 30 extending outward from the scooping portion 20. It is composed of On the inner wall of the concave portion 25 of the scooping portion 20 is formed a guide portion 21 formed so as to be directed in the central direction while rotating in the circumferential direction.

誘導部２１は、頂部２２と底部２３からなる段差により構成され、外周部２６から凹部２５の内壁に沿って中心に向かう渦巻き状に形成されている。ここで、頂部２２は外側に、底部２３は内側に配置されるよう形成されている。また、頂部２２から隣の底部２３に向かって斜面部２７が形成されている。  The guide portion 21 is formed by a step formed by a top portion 22 and a bottom portion 23, and is formed in a spiral shape from the outer peripheral portion 26 toward the center along the inner wall of the recess 25. Here, the top portion 22 is formed on the outside and the bottom portion 23 is formed on the inside. Further, a slope portion 27 is formed from the top portion 22 toward the adjacent bottom portion 23.

この実施例の味噌ときお玉１０を使用する際は、味噌ときお玉１０で味噌を掬い、鍋の中のお湯に浸けて、菜箸などで味噌を回転させてといていく。このとき、味噌は掬い部２０の外周部２６方向に押し出されようとするが、図２のように菜箸を右方向（矢印Ｒ）に回転させると誘導部２１に沿って内側に誘導する力が働く。菜箸を左方向（矢印Ｌ）に回転させると味噌は斜面部２７により誘導部２１に乗り上げるので、外方への力は働かない。  When using the miso and ladle 10 of this embodiment, the miso and the ladle 10 are used to soak the miso, soak it in hot water in a pan, and rotate the miso with chopsticks or the like. At this time, the miso tends to be pushed out toward the outer peripheral portion 26 of the scooping portion 20, but when the chopsticks are rotated in the right direction (arrow R) as shown in FIG. work. When the chopsticks are rotated in the left direction (arrow L), the miso rides on the guide portion 21 by the slope portion 27, so that no outward force is exerted.

図３、図４により第二の実施例の味噌ときお玉を説明する。この実施例では、誘導部２１が外周部２６を頂点として、右方向の誘導部２１Ｒと左方向の誘導部２１Ｌとが略対称に形成されている。このため、味噌を右方向（矢印Ｒ）に回転しても、左方向（Ｌ方向）に回転しても誘導部２１に沿って味噌は中心方向に誘導され、味噌は掬い部２０からはみ出し難い。  The miso and ladle of the second embodiment will be described with reference to FIGS. In this embodiment, the guiding portion 21 has the outer peripheral portion 26 as the apex, and the right guiding portion 21R and the left guiding portion 21L are formed substantially symmetrically. For this reason, even if the miso is rotated in the right direction (arrow R) or rotated in the left direction (L direction), the miso is guided in the central direction along the guiding portion 21, and the miso is not easily protruded from the scooping portion 20. .

図５は第三の実施例であり、凹部２５の内壁に複数の突起２４が設けられている。これにより、味噌をとき易くしている。  FIG. 5 shows a third embodiment in which a plurality of protrusions 24 are provided on the inner wall of the recess 25. This makes miso easier.

この発明は味噌をとくための道具であるが、他の食物などの材料をといたり混ぜたりする道具にも利用可能である。  Although the present invention is a tool for removing miso, it can also be used as a tool for mixing and mixing other ingredients such as food.

１０は味噌ときお玉
２０は掬い部
２１は誘導部
２２は頂部
２３は底部
２４は突起
２５は凹部
２６は外周部
２７は斜面部10 is a miso and ladle 20 is a scooping part 21 is a guiding part 22 is a top part 23 is a bottom part 24 is a protrusion 25 is a concave part 26 is an outer peripheral part 27 is a slope part

Claims (3)

内側に凹部を有し外周に凸部を有する掬い部と、この掬い部から外方に延在する柄部とから構成される味噌ときお玉であって、この掬い部の凹部の内壁に周方向に回転しながら中心方向に向かうよう形成された誘導部を有することを特徴とする味噌ときお玉。  A miso and ladle composed of a scooping portion having a concave portion on the inside and a convex portion on the outer periphery, and a handle portion extending outward from the scooping portion, and circumferentially on the inner wall of the concave portion of the scooping portion A miso and ladle having a guide portion formed so as to be rotated in the center direction. 請求項１の味噌ときお玉において、味噌ときお玉の掬い部は略球形の一部であり、誘導部は外周部から中心に向かって形成された渦巻き状であることを特徴とする味噌ときお玉。  2. The miso and ladle of claim 1, wherein the miso and ladle of the miso and ladle are a part of a substantially spherical shape, and the guiding part is a spiral formed from the outer periphery toward the center. 請求項１、または請求項２の味噌ときお玉の誘導部は、誘導部の中心側は低く、外周側は高くしたことを特徴とする味噌ときお玉。  The miso and ladle guiding portion according to claim 1 or 2, wherein the center side of the guiding portion is low and the outer peripheral side is high.
JP2015029045A 2015-01-29 2015-01-29 Soybean paste dissolving ladle Pending JP2016140735A (en)

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