JP2022087127A - Sheet-shaped sweetener and spoon for use therein - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a spoon which can make a sheet-shaped sweetener easily floated on a beverage water level.

SOLUTION: In a spoon having a handle and a pot which is formed at one end of the handle, an angle formed of a direction of an axis of the handle and a plane of the pot is 60° to 88°. By this constitution, even if the pot is made to touch with a beverage water level (together with a sheet-shaped sweetener which is located thereon), a collision of the handle with a bowl of beverage can be avoided. Accordingly, the sheet-shaped sweetener can be suitably floated on the beverage water level.

SELECTED DRAWING: Figure 9

COPYRIGHT: (C)2022,JPO&INPIT

Description

The present invention relates to a sheet-shaped sweetener. In particular, it relates to a sweetener that floats on the surface of a beverage such as black tea and is gradually dissolved in the beverage.

Conventionally, sugar cubes have been widely used as sweeteners for black tea and the like. In addition, various beautifully shaped sugar cubes are also widely used in order to enjoy black tea and the like. However, this sugar cube is denser than water and sinks quickly. Therefore, even if sugar cubes with a beautiful shape are used, it is difficult to enjoy the shape for a long time.

Therefore, the inventor of the present application has developed a sugar (sweetener) (floating sugar (registered trademark)) that can be floated on the water surface of a beverage after diligent research. In particular, it is possible to complete a sweetener that is durable and resistant to damage, and has already filed a patent application (Japanese Patent Application No. 2016-058415) and obtained a patent for its technical content (Patent Registration No. 6117962).

The sweetener (trade name: Floating Sugar ™) invented by the inventor of the present application has a sheet-like shape and can be floated on the water surface of a beverage mainly by surface tension. After that, it gradually dissolves in the beverage, and you can enjoy the shape of the floating sugar until it is completely dissolved. Therefore, it was possible to make the tea time more enjoyable.

Prior Patent Document The following Patent Document 1 discloses a sugar ball formed in a spherical shape. Therefore, it is stated that it is easy to scoop with a spoon and waste of sugar due to friction can be eliminated.
The following Patent Document 2 discloses a method for molding solid sugar, which can extrude solid sugar without losing its shape. According to the method according to Patent Document 2, it is described that a large number of solid sugars can be efficiently molded.

Japanese Unexamined Patent Publication No. 2002-335901 Japanese Unexamined Patent Publication No. 2001-8700

Like the floating sugar invented by the inventor of the present application, the conventional sheet-shaped sweetener (hereinafter referred to as sheet-shaped sweetener) has a sheet-like shape, so that it can float on the water surface of the beverage due to surface tension. can. However, in order to actually float on the water surface, it is desirable that the user holds the sheet-shaped sweetener horizontally and floats the sheet-shaped sweetener smoothly on the water surface while maintaining the horizontal state. .. If it is roughly thrown onto the surface of the water or if it is poured diagonally, it may sink as it is.

Further, for example, it is conceivable that the user grasps the sheet-shaped sweetener by hand so as to maintain the horizontal state, brings it to just above the water surface of the beverage, and releases the hand from there to drop the sweetener. When adopting this method, careful work by the user is required. Here, if the sheet-shaped sweetener is released from a position far from the water surface of the beverage, it is possible that the sheet-shaped sweetener may splash on the water surface, and it is also assumed that the beverage droplets are scattered around. Further, even if the sheet-shaped sweetener does not splash on the surface of the water, it is conceivable that the sheet-shaped sweetener will settle in the beverage as it is.

On the other hand, in order to float the sheet-shaped sweetener on the surface of the beverage, it is conceivable to use a spoon (particularly a teaspoon) instead of a human "hand" to enter the water. The sheet-shaped sweetener is placed on the so-called "pot" at the tip of the spoon, and the sheet-shaped sweetener is placed in the beverage while maintaining the level (without changing the angle of the spoon). However, in conventional spoons, the handle part and the pot part are almost parallel, so it is difficult to put the sheet-shaped sweetener in the beverage while keeping it horizontal (without changing the angle of the spoon). There was also. The "acupuncture point" is a part for scooping food on a spoon, and is sometimes referred to as a "scooping part".

A conventional general spoon is configured so that the "handle" part and the "pot" part are almost in a straight line.

It was also conceivable to float the floating sugar on the surface of the beverage using a conventional general-shaped spoon. This is because it is considered that the floating sugar can be added to the beverage more quietly than it is added to the beverage by the user. Conventionally, sugar cubes have been put on a spoon pot and then added to black tea.

However, in the conventional shape of the spoon, the handle and the pot are almost parallel, so the floating sugar placed on the pot is kept horizontal, that is, the angle of the spoon is not changed (horizontal of the pot 6). If you try to put it in the beverage while maintaining the sex), the handle part will also be very close to the beverage. Alternatively, it may be necessary to put it in the beverage as well as the handle part.
In reality, because there is a beverage container (for example, a tea cup), the handle part collides with the edge of the container, and it is difficult to put the pot in the beverage "inside" with the sheet-shaped sweetener placed on it. In many cases.
Therefore, even when using a spoon, in the end, either the sheet-shaped sweetener is dropped from the sky above the water surface of the beverage, or the spoon is tilted (the sheet-shaped sweetener is slanted) and put into the beverage. In many cases, there is no choice but to take a method.

As described above, the conventional sheet-shaped sweetener is required to have a certain degree of accuracy in the operation for floating the beverage on the water surface, so that it is difficult to use for small children and the elderly. Also, when using a spoon, it was often difficult to add the sheet-shaped sweetener to the beverage while maintaining the level.

The present invention has been made in view of the above problems, and an object of the present invention is to provide a sweetener that floats more easily on the water surface of a beverage, and a sweetness that can be easily floated on the water surface of a beverage as compared with the conventional case. It is to realize the fee.
Further, in order to solve such a problem, it is an object of the present invention to realize a spoon in which a sheet-shaped sweetener can be easily floated on the water surface of a beverage as compared with the conventional case.

(1) The present invention is a sheet-shaped sweetener that can be floated on the water surface of a beverage in order to solve the above-mentioned problems, and when it is floated on the water surface, it is on the back surface in contact with the beverage. It is a sheet-like sweetener characterized by being provided with recesses.

(2) The present invention is a sheet-shaped sweetener that can be floated on the water surface of a beverage in order to solve the above problems, and does not come into contact with the beverage when it is floated on the water surface. It is a sheet-like sweetener characterized by having recesses on the surface.

(3) The present invention is a sheet-shaped sweetener that can be floated on the water surface of a beverage in order to solve the above-mentioned problems, and the edge portion of the sheet-shaped sweetener is floated on the water surface. A sheet-shaped sweetener characterized in that it is bent at a predetermined angle in a surface direction that does not come into contact with the beverage when it is allowed to be used.

(4) Further, the present invention is the sheet-shaped sweetener according to the above-mentioned (3), wherein the predetermined angle is 5 degrees or more and 85 degrees or less.

(5) Further, the present invention is the sheet-shaped sweetener according to the above-mentioned (3), wherein the predetermined angle is 30 degrees or more and 60 degrees or less.

(6) The present invention is a sheet-shaped sweetener that can be floated on the water surface of a beverage in order to solve the above-mentioned problems, and the sheet-shaped sweetener is attached to the edge of the sheet-shaped sweetener. A sheet-like sweetener characterized by being provided with a wall portion extending in a direction perpendicular to the sheet shape of the above.

(7) The present invention is a spoon provided with a handle and a pot provided at one end of the handle in order to solve the above problems, and the direction of the axis of the handle and the plane of the pot. It is a spoon characterized in that the angle between the spoon and the spoon is 60 to 88 degrees.

(8) Further, the present invention is the spoon according to (7), further comprising a handle tail connected to the other end of the handle, wherein the handle tail is relative to the handle. , The direction of the axis of the handle and the direction of the axis of the end of the handle are bent and connected so as to form a predetermined angle, and the end of the handle is in the direction opposite to the pot with respect to the handle. It is a spoon characterized by being bent into.

(9) Further, the present invention is the spoon according to (8), characterized in that the pot is provided with one or more holes.

As described above, according to the present invention, it is possible to obtain a sheet-shaped sweetener that easily floats on the water surface of the beverage as compared with the conventional case, and thus it is possible to realize a sheet-shaped sweetener that is easy to handle. ..

It is explanatory drawing which shows the shape of the sheet-shaped sweetener which concerns on this Embodiment 1 (2). It is explanatory drawing which shows the shape of the sheet-shaped sweetener which concerns on this Embodiment 1 (2). It is sectional drawing of the sheet-shaped sweetener which concerns on this Embodiment 1 (2). It is sectional drawing of the sheet-shaped sweetener which concerns on this Embodiment 1 (2). It is sectional drawing of the sheet-shaped sweetener which concerns on embodiment 3. FIG. It is explanatory drawing which shows the mode that the edge portion of the sheet-shaped sweetener which concerns on Embodiment 3 is bent using the predetermined mold. It is sectional drawing of the sheet-shaped sweetener which concerns on embodiment 4. FIG. It is sectional drawing of the sheet-shaped sweetener which concerns on embodiment 4. FIG. It is explanatory drawing explaining the shape of the spoon which concerns on this Embodiment 7. It is explanatory drawing which shows the shape and the decoration of the surface of the spoon which concerns on this Embodiment 7. It is a photograph which shows the state of the hole of the spoon pot which concerns on this Embodiment 8. It is another explanatory drawing which shows the appearance that a hole is made.

Hereinafter, the shape and manufacturing method of the sheet-shaped sweetener according to the preferred embodiment of the present invention will be described with reference to the drawings.

Embodiment 1. Sheet-shaped sweetener provided with recesses The sheet-shaped sweetener according to the first embodiment is prepared by using a sugar paste having a predetermined component. The sugar paste is formed into a flat plate and dried to form the final sheet-like sweetener.

As the sugar paste to be used, the component described in Japanese Patent Application No. 2016-058415 may be used, or other components may be used. In the first embodiment, an example in which the component described in Japanese Patent Application No. 2016-058415 is used as the sugar paste will be described, but other components may be used.

For example, sugar paste containing powdered sugar (sugar obtained by crushing granulated sugar into fine particles), syrup, cornstarch, water, CMC (carboxymethyl cellulose), honey, etc. may be used. Further, other components such as glycerin and palm oil may be included as appropriate.

Although the sugar paste composed of such components is used in the first embodiment, a paste having another composition may be used, or a conventionally known sugar paste may be used. Such sugar paste is placed in a predetermined mold and dried to form a sheet-like sweetener.

The shapes of the obtained sheet-shaped sweeteners are shown in FIGS. 1 to 4.
As shown in FIG. 1, the sheet-shaped sweetener 10 shown in the present embodiment is formed in the shape of a sheet having a circular planar shape. Further, here, the side in contact with the beverage when floated (floated) on the water surface of the beverage is referred to as the back surface 10b, and the surface that can be observed from the outside without contacting the beverage is referred to as the front surface 10a. Since the surface 10a is observed from the outside when the sheet-shaped sweetener 10 is floated on the water surface of the beverage, a beautiful pattern or the like may be applied. For example, in FIG. 1, a sun-shaped pattern is drawn, but any pattern may be used, or no pattern may be used.

FIG. 1 is a perspective view of the sheet-shaped sweetener 10 viewed from the front surface 10a side, and FIG. 2 shows a perspective view of the sheet-shaped sweetener 10 viewed from the back surface 12b side. As shown in this figure, recesses 12a, 12b, 12c, and 12d are provided on the back surface. Further, a cross-sectional view according to FIG. 2 III-III'is shown in FIG. According to FIG. 3, it can be understood that the shapes of the recesses 12c and 12d are generally recessed into a "bowl type" and a "lens type".

The characteristic point of the sheet-shaped sweetener 10 of the first embodiment is that the recesses 12a, 12b, 12c, and 12d are provided on the back surface 10b. By providing such a recess 12 on the back surface 10b, air accumulates in the recess 12 when the sheet-shaped sweetener 10 is floated on the water surface of the beverage, and therefore the buoyancy is increased.

Whereas the conventional sheet-shaped sweetener floats due to so-called surface tension, according to the sheet-shaped sweetener of the first embodiment, strong buoyancy can be obtained by the air accumulated in the recess 12 of the back surface 10b. A sheet-shaped sweetener 10 that is easier to float can be obtained. Therefore, the user of the sheet-shaped sweetener 10 can easily float the sheet-shaped sweetener 10 on the water surface without carefully pouring the sheet-shaped sweetener 10 onto the water surface of the beverage.

For example, it has been confirmed by the experiment of the inventor of the present application that if the recess 12 is sufficiently provided on the back surface 10b, the sheet-like sweetener 10 may be floated even if it is dropped on the water surface from a place several cm higher. ..

Number and size of dents Various dents can be selected for the number and size of the dents 12. A small number of large depressions 12 may be provided, or a large number of small depressions 12 may be provided. In general, it is more difficult for air to escape when a large number of small depressions 12 are provided, and there is a high possibility that the beverage will float on the water surface even if it is not a quiet float. However, even if it is too small, a wall having a certain thickness between the dents 12 is required, so that the improvement in buoyancy may not be expected so much. Therefore, it is generally preferable that the recess 12 has a diameter of more than 1 mm.

Other forms of the recess 12 In FIGS. 1 to 3, the bowl-shaped and lens-shaped recesses 12 have been described. However, if air can be stored, a straight hole 14 or the like may be provided in place of the recess 12. An example in which such a vertical hole 14 is provided on the back surface 10b is shown in FIG. FIG. 4 is a cross-sectional view of the sheet-shaped sweetener 10 in the case where vertical holes 14c and 14d, which are “holes” provided with vertical walls, are provided, and is a view corresponding to FIG. 3 of the recess 12. The perspective view when the vertical hole 14c is provided is the same as that in FIGS. 1 and 2. That is, the cross-sectional shape of the vertical hole 14 shown in FIG. 4 is circular like the recess 12.

Still Another Embodiment In the first embodiment described so far, one or more recesses 12 and vertical holes 14 are provided on the back surface 10b of the sheet-shaped sweetener 10, but these are recesses within the claims. Is a good example of. In addition to the recess 12 and the vertical hole 14, a recess having a rectangular or elliptical cross section may be used. Further, the depth can be freely set, and the depth may be changed stepwise in one recess. Further, the number may be one, or a large number may be provided. A plurality of types of cross-sectional shapes may be provided, or holes of a plurality of types of depths may be provided. Further, the recess 12 and the vertical hole 14 may be used as a pattern or decoration. For example, it may be in the form of a pattern with a motif such as a flower or a natural object. Both forms fall under the example of the recess in the claims.

How to Provide the Recess 12 or the Vertical Hole 14 The method of providing the dent 12 or the vertical hole 14 in the sheet-shaped sweetener 10 is not particularly limited, and any method may be used. For example, it is also preferable to use a mold such as silicon to form the outer shape of the sheet-shaped sweetener 10 and to prepare and use a mold that forms a recess 12 and a vertical hole 14. When the recess 12 or the vertical hole 14 is formed only on the back surface 10b, it is preferable to make such a mold from, for example, silicon. When forming a recess 12 or a vertical hole 14 on the back surface 10b and the front surface 10a, a mold for the front surface 10a and a mold for the back surface 10b are created, and the sugar paste is sandwiched between such molds. It is also preferable to do so.

Further, once the sheet-shaped sweetener 10 is formed in a flat plate shape without unevenness, a predetermined mold is pressed against the sheet-shaped sweetener 10 while it is still soft before drying, so that the recess 12 and the vertical hole 14 are formed. May be formed on the front surface 10a or the back surface 10b.

Further, the recess 12 and the vertical hole 14 may be formed by once forming the sheet-shaped sweetener 10 in a flat plate shape without unevenness and then scraping the front surface 10a and the back surface 10b with a predetermined jig. This work may be performed after being dried to some extent (or completely dried) and solidified in order to smoothly carry out the scraping work.

The jig may have any shape as long as it is a jig for adjusting the shape of the sugar paste by scraping it. It may be shaped like a "spatula" or a spoon. Further, it may be shaped like a knife or a chisel (cutting tool) for cutting the front surface 10a and the back surface 10b. Further, the jig may be a jig for human operation by hand, or may be a jig for processing with a machine tool.

Embodiment 2. Configuration in which recesses are provided on the front surface and the back surface In the first embodiment, a configuration in which a recess 12 and a vertical hole 14 are provided on the back surface 10b has been described. However, it may be provided not only on the back surface 10b but also on the front surface 10a (that is, on both sides).

Embodiment 3. In the third embodiment, the edge portion 22 of the sheet-shaped sweetener 20 is bent in the surface direction to increase the buoyancy.

FIG. 5 is a cross-sectional view of the sheet-shaped sweetener 20 having such a structure. As shown in this figure, the edge portion 22 of the sheet-shaped sweetener 20 is bent toward the surface 20a at a predetermined angle. By bending the edge 22 in the direction of the surface 20a in this way, the inside can be formed into a hollow shape (boat shape) like a so-called ship, and the buoyancy when the beverage floats on the water surface can be increased. ..

The surface 20a of the sheet-shaped sweetener 20 refers to the side that does not touch the beverage when the sheet-shaped sweetener 20 is floated on the water surface of the beverage, and the back surface 20b refers to the side where the sheet-shaped sweetener 20 is placed on the water surface of the beverage. The side that touches the beverage when it floats.

The bending angle is preferably about 5 degrees (5 degrees or more) to about 85 degrees (85 degrees or less). Below 5 degrees, the boat-shaped effect may not be fully obtained. Further, when the temperature exceeds 85 degrees, the temperature is almost vertical, so that the sheet-shaped sweetener 20 is easily cracked and processing is difficult. In the case of more than 85 degrees, it is considered that it is easier to make a configuration such as a rib (wall portion) described in the fourth embodiment described later.

In particular, considering the ease of preparation, it is preferably about 30 degrees or more and 60 degrees or less. This is because within this range, an increase in buoyancy as a boat shape can be sufficiently expected, and bending is relatively easy.

The amount (length) of the edge portion 22 to be bent may be any length. It is preferably about 2 mm to 10 mm, but a longer portion may be bent. If the amount of bending (length) is too short, it becomes difficult to bend, and if the amount of bending (length) is too long, it may not float stably on the water surface of the beverage.

The planar shape of the sheet-shaped sweetener 20 may be any shape. It may be circular or rectangular as shown in FIG. Further, the planar shape of the sheet-shaped sweetener 20 may be a long elliptical shape like a ship, or a shape like a bamboo leaf may be interesting.

How to Bend the Edge 22 Any method may be used to bend the edge 22 . It is also preferable to use a jig bent at a predetermined angle and bend the edge of the sheet-shaped sweetener 20 with the jig. It may also be manually bent by a human.

Further, when forming the overall shape of the sheet-shaped sweetener 20, the sheet-shaped sweetener 20 may be formed by using a mold in which the edge portion 22 is formed at a predetermined angle.

Further, it is also preferable to use a mold having recesses and protrusions so that the sheet-shaped sweetener 22 has a shape in which the edge portion 22 is bent toward the surface 20 side at a predetermined angle of 9. An example of such a type is shown in FIG. As shown in FIG. 6, if the sheet-shaped sweetener 20 is formed by sandwiching the sugar paste between the mold 24a on the front surface 20a side and the mold 24b on the back surface 20b side, the edge portion 22 is bent at a predetermined angle. A sheet-shaped sweetener 20 having a different shape is formed. As shown in FIG. 6, the mold 24 is a mold having a convex portion, and the mold 24b is a mold having a concave portion so as to fit into the convex portion. These molds 24a and 24b may be made of various materials. For example, it may be composed of silicon, wood, metal, or a predetermined type of plastic.

As described above, according to the third embodiment, since the edge portion 22 is bent on the surface 20a side, the buoyancy can be increased by forming the sheet-shaped sweetener 20 into a so-called boat shape. As a result, the sheet-shaped sweetener 20 can be easily floated on the water surface without paying attention to the water surface of the beverage and gently pouring it. That is, it is possible to provide a sheet-shaped sweetener 20 that is easy to handle.

Embodiment 4. Configuration with ribs (walls) on the edges The sheet-shaped sweetener 30 according to the fourth embodiment is characterized in that the ribs 34 are provided on the edges 32. The presence of the ribs 34 can increase the buoyancy of the sheet-like sweetener 30.

FIG. 7 is a cross-sectional view of the sheet-shaped sweetener 300 having such a structure. As shown in this figure, the rib 34 extends toward the surface 30a side of the edge portion 32 of the sheet-shaped sweetener 30. By providing the rib 34 on the edge portion 32 in this way, the sheet-shaped sweetener 30 can be formed into a so-called ship shape (boat shape), and the buoyancy when floating on the water surface of the beverage is increased. Can be done.

The surface 30a of the sheet-shaped sweetener 30 refers to the side that does not touch the beverage when the sheet-shaped sweetener 30 is floated on the water surface of the beverage, and the back surface 30b refers to the side where the sheet-shaped sweetener 30 is placed on the water surface of the beverage. The side that comes into contact with the beverage when it floats (Fig. 7).

The rib 34 is, so to speak, a wall portion, and comes to a suitable example of the "wall portion" in the claims. The height (amount) of the rib 34 is preferably about 0.5 times or more and 1.5 times or less the thickness of the sheet-shaped sweetener 30. In particular, as a result of the experiment, it was found that if the height (amount) is about the same as the thickness of the sheet-shaped sweetener, it is easy to make and it is easy to obtain sufficient buoyancy.

If the height (amount) of the rib 34 is less than 0.5 times the thickness of the sheet-shaped sweetener 30, the buoyancy is not sufficient, or the beverage exceeds the wall portion 34 when floating on the water surface of the beverage. There was a high possibility that it would come in, and as a result, sufficient buoyancy could not be obtained.
Further, when the height (amount) of the rib 34 is more than 1.5 times the thickness of the sheet-shaped sweetener 30, the rib 34 is high and easily chipped during transportation. As a result, the beverage may enter from the portion where the rib 34 is missing, and the appearance becomes unsmart. Further, when the height (amount) of the rib 34 exceeds 1.5 times the thickness of the sheet-shaped sweetener 30, it may be difficult to prepare the sheet-shaped sweetener 30. For example, when a mold for forming such a high rib 34 is used, cracks or chips may occur when the sheet-shaped sweetener 30 is removed from the mold, and as a result, the commercial value is lowered. In some cases.

The width of the rib 34 (the width of the rib 34 in the plan view when the sheet-shaped sweetener 30 is viewed from the direction perpendicular to the surface 30a) may be any length. Generally, this width is preferably about the same as the thickness of the sheet-shaped sweetener 30 as well as the height, but it is good if it is approximately 0.5 times or more the thickness of the sheet-shaped sweetener 30 because it is hard to crack.
The planar shape of the sheet-shaped sweetener 300 may be any shape as in the previous embodiments 1 to 3. As shown in FIG. 1, it may be circular, rectangular, elliptical or star-shaped.

As described above, according to the third embodiment, the rib 34 is provided so as to extend from the edge portion 32 toward the surface 30a. Thereby, as in the third embodiment, the sheet-shaped sweetener 30 can be made into a so-called boat shape (the shape of which the inside is hollow like a ship), and the buoyancy can be increased. As a result, the sheet-shaped sweetener 30 can be easily floated on the water surface without paying attention to the water surface of the beverage and gently pouring it. That is, it is possible to provide the sheet-shaped sweetener 30 that is easy to handle.

In FIG. 7 in which the rib is provided on the back surface 30b side, the rib 34 is extended from the edge portion 32 in the direction of the front surface 30a. However, the rib 34 can also be extended from the edge portion 32 toward the back surface 30b. FIG. 8 shows a cross-sectional view of the sheet-shaped sweetener 40 when such a rib 34 is extended from the edge portion 32 toward the back surface 30b. As shown in FIG. 8, since the sheet-shaped sweetener 40 is provided with ribs 34 on the back surface 30b side, when floating on the water surface of the beverage, air is collected on the back surface 30b side. As a result, the same effect as that of the recess 12 and the like described in the first embodiment can be obtained, and the sheet-shaped sweetener 40 having increased buoyancy can be obtained.

Although the configuration in which the ribs 34 are provided on both the front surface 30a and the back surface 30b is provided on the back surface 30b and the ribs 34 are provided on the front surface 30a in FIG. 7, the ribs 34 may be provided on both sides.

Embodiment 5. Combination Modification Example It will be easily understood that the above-described first or second embodiment can be clearly implemented in combination with the third or fourth embodiment.

Embodiment 6. Other Uses The sheet-shaped sweeteners of each of the embodiments described in the present embodiments 1 to 5 are premised on a usage mode in which the sweetener is floated on the water surface of a beverage, but can be used in other usage modes.

Embodiment 7. Spoon In the seventh embodiment, a spoon that makes it easy to float a sheet-shaped sweetener in a beverage will be described.

As described in the conventional technique, in the conventional spoon, the handle 4 and the pot 6 are attached substantially in parallel or at an angle of about 10 to 15 degrees. In such a form, if the pot 6 on which the sheet-shaped sweetener is placed is kept parallel to the water surface of the beverage (while the sheet-shaped sweetener is kept horizontal), the pot 6 is brought closer to the water surface of the beverage. There was a high possibility that the handle 4 would collide with the edge of the beverage vessel.

Therefore, in the present embodiment, a spoon is prepared in which the handle and the pot are formed so as not to be parallel but to have an angle of about 60 to 88 degrees. FIG. 9 shows a state of a spoon in which the handle 54 and the pot 56 are formed with such an angle. In FIG. 9, only the shape (appearance shape) of the spoon 50 according to the seventh embodiment is shown. In particular, in FIG. 9, the pattern or the like is not shown by omitting it so that the angle between the handle 54 and the pot 56 can be easily grasped.

FIG. 9 shows a configuration in which a pot 56 is provided at one end of the handle 54 and a handle tail 58 is provided at the other end of the handle 54. The handle tail 58 will be described later in the seventh embodiment. do.
As shown in FIG. 9, the "handle" 54 of the spoon 50 and the "pot" 56 on which food or the like is placed are formed so as to intersect at about 70 degrees instead of being parallel (angle 0 degrees). More precisely, it is formed (provided) so that the angle formed by the longitudinal axis (direction) of the handle 54 and the plane of the pot 56 intersects at 70 degrees, or about 70 degrees. ). In the text, this angle may be described simply as the angle formed by the handle 54 and the pot 56.

Since the direction of the axis of the handle 54 and the flat handle 54 of the pot 56 are substantially rod-shaped, the direction in which the rod extends can be the direction of the axis of the handle 54. Further, since the pot 56 has a substantially planar shape, the plane having the plane shape can be the plane of the pot 56. The pot 56 forms a concave surface, and when the concave surface is deep, it may be difficult to identify the flat surface of the pot 56. For example, when the sheet-like sweetener is horizontally supported by the pot 56, the horizontal plane thereof is It may be recognized as a flat surface of the pot 56.
In this way, the angle formed by the axis (direction) of the handle 54 and the plane of the pot 56 is the angle formed by the direction vector of the axis of the handle 54 and the plane of the pot 56.

If the handle 54 and the pot 56 are formed so as to be connected to each other at an angle of about 70 degrees in this way, the sheet-shaped sweetener can be placed on the pot 56 and easily placed on the water surface of the beverage (the handle 54 is formed). It turned out that it can be floated (without touching or colliding with the edge of the vessel). This angle depends on the size and diameter of the beverage vessel, the position of the water surface of the beverage and the edge of the vessel, etc., but if the angle range is approximately 60 to 88 degrees, the sheet-shaped sweetener is suitable. I was able to float on the surface of the beverage.
That is, if the handle 54 and the pot 56 are formed so as to be connected to each other at such an angle, even if the pot 54 is attached to the water surface of the beverage (with the sheet-like sweetener on the sheet), the handle 54 will be the beverage. It has been experimentally confirmed that there is a high possibility that collision (contact) with the edge of the container (for example, tea cup, tea cup, coffee cup, etc.) can be avoided.

In the example of FIG. 9, an example of an angle of 70 degrees is shown, but it may be about 60 to 88 degrees. Further, it was confirmed that the angle range of 65 to 80 degrees is particularly preferable. Further, it was experimentally confirmed that in the case of a normal tea cup such as black tea, the above-mentioned vicinity of 70 degrees is even more preferable. When tested with commercially available teacups of various sizes and shapes, the appropriate and preferred angles range from approximately 68 to 72 degrees (plus or minus 2 degrees) around this 70 degrees. It turned out to fit.

Embodiment 7A Angle of the end of the handle (handle end) of the spoon In the example of FIG. 9, the handle end 58 is provided near the end of the handle 54 of the spoon 50 (the other end of the handle 54). The handle end 58 is formed so as to be bent to the side opposite to the acupuncture point 56 with respect to the handle 54. By forming (providing) the handle end 58 in this way, it is possible to realize a handle 54 that is easier to hold.

In the seventh embodiment, since the handle 54 and the pot 56 are formed so as to have an angle of about 60 to 88 degrees, the pot 56 is placed on the water surface of the beverage while the sheet-shaped sweetener is placed on the pot 56. Even when the 56 is attached (contacted) or submerged in the beverage, the possibility that the handle 54 collides with the beverage vessel can be reduced. However, as a result, the handle 54 of the spoon 50 is used in a "standing" state in the vertical direction, and it is assumed that the handle 54 is likely to slip off from the hand holding the handle 54. Therefore, in the example shown in FIG. 9, the handle tail 58 (the handle tail 58 provided at the other end of the handle 54), which is the end portion of the handle 54, is in the direction in which the pot 56 is attached to the handle 54. Is formed (connected) so that it bends in the opposite direction. As a result, the handle tail 58 comes into contact with the user's hand, and the effect of preventing the handle 56 from slipping off the hand can be obtained.

The angle formed by the handle end 58 and the handle 54 may be any angle, but it is preferably formed so as to be the same angle as the angle formed by the pot 56 and the handle 54, or substantially the same angle. ..
It should be noted that the same angle may be referred to as a similar angle when it is within a range of about plus or minus 2 degrees with a predetermined angle. For example, when the pot 56 and the handle 54 are connected at 70 degrees (when the angle between the pot 56 and the handle 54 is 70 degrees), the angle between the handle tail 58 and the handle 54 is approximately 68 degrees or more. If it is 72 degrees, the same angle may be used.
Since both the handle end 58 and the handle 54 are generally rod-shaped, it is easy to determine the direction of their axes. That is, the angle formed by the handle 58 and the handle 54 is the angle formed by the direction vector of the axis of the handle 58 and the direction vector of the axis of the handle 54.

As described above, this angle is preferably about 60 to 88 degrees. Further, in particular, an angle range of 65 to 80 degrees is even more preferable. Further, as described above, in the case of a normal tea cup such as black tea, the vicinity of 70 degrees shown in the above example is more preferable.
The angle between the handle 54 and the handle 58 is almost the same as the angle between the handle 54 and the pot 56. If the pot 56 is horizontal, the handle 58 is also horizontal, which makes it relatively easy to hold. This is because it is thought to be. In this way, when the angle between the handle 58 and the handle 54 is substantially the same as the angle between the pot 56 and the handle 54, the angle between the handle 58 and the handle 54 is also approximately 60. The preferred angle range is from degrees to 88 degrees.

Embodiment 7B Surface shape of the pot 56 In the present embodiment 7B, the surface shape of the pot 56 is devised with respect to the above-mentioned spoon 50. The conventional spoon pot 6 often has a shallow dish-shaped shape, and the spoon 50 according to the present embodiment can also adopt the pot 56 having such a shape.

In the present embodiment 7B, for example, as shown in FIG. 10, a pot 56c having a substantially petal-like planar shape may be adopted. As in the conventional case, it may be in the shape of a shallow dish or in the shape of a flat plate having a smaller depth of recess.

The petal-shaped pot 56c shown in FIG. 10 imitates a multi-petaled flower such as a rose or a button, but may be in the shape of a double-flowered cherry tree with more petals or in the shape of a flower with fewer petals. good. Further, it may be a joint-venture corolla in which petals are fused, or a corolla in which the petals are separated from each other.

In particular, in the example shown in FIG. 10, the petals are sculpted three-dimensionally. As a result, the sheet-shaped sweetener placed on the pot 56c can be reliably supported without slipping. The petal-shaped three-dimensional engraving of the pot 56c may be formed by, for example, casting (casting), or may be engraved by cutting.

FIG. 10 shows four types of plan views of the spoon 50 (spoon 50i, 50j, 50k, 50l). This plan view is a plan view seen from the direction A in FIG. As described above, each of the spoon 50 vases 56c shown in FIG. 10 imitates a corolla, and each petal is three-dimensionally formed. As a result, for example, it is suitable for placing a sheet-shaped sweetener without slipping.

The four types of spoons 50i, 50j, 50k, and 50l have the same shape as the pot 56c, but the patterns applied to (provided with) the handle 54 are different. In this way, the handle 54 of the spoon 50 (50i, 50j, 50k, 50l) may be decorated with various patterns. The pattern may be stamped or printed with a predetermined pigment or the like. Further, a pattern may be added by a technique such as printing.

Embodiments 7, 7A, 7B Summary As described above, in the present embodiment 7, a spoon 50 having a structure in which the portion of the pot 56 is bent at a steeper angle with respect to the handle 54 is proposed. According to such a shape, even when the sheet-shaped sweetener is placed on the water surface of the beverage, the risk that the handle 54 comes into contact with the edge of the beverage container (for example, a tea cup) can be reduced.

Further, if the portion of the handle tail 58 is formed by bending in the direction opposite to the pot 56, the user's finger touches the handle tail 58 portion, so that the spoon 50 can be supported more reliably.

Further, it is also preferable to form the planar shape of the pot 56 of the spoon 50 into a circular shape, a scoop shape, or the like according to the shape of the sheet-shaped sweetener to be placed. Further, if the pot 56 of the spoon 50 is provided with a three-dimensional pattern, it is possible to prevent the sheet-shaped sweetener placed from slipping, and the sheet-shaped sweetener can be supported more firmly.

Embodiment 8 Spoon with a hole in the pot In the present embodiment 8, the configuration of a spoon 50 with a hole 60 in the pot 56 will be described. A photograph of a spoon 50 m according to the eighth embodiment is shown in FIG. As shown in this figure, the pot 56d of the spoon 50 m is provided with holes 60 (60a, 60b).

With such a configuration, when the sheet-shaped sweetener is placed on the pot 56d of the spoon 50 m and put into the beverage, the beverage can easily be placed on the upper surface of the pot 56d, that is, the lower surface of the sheet-shaped sweetener through the hole 60. Can be infiltrated. Therefore, the sheet-shaped sweetener and the beverage can be brought into contact with each other more quickly, and the sheet-shaped sweetener can be floated more smoothly on the water surface of the beverage.

The holes 60a and 60b in the eighth embodiment mean so-called through holes, which are holes penetrating from the front surface to the back surface of the pot 56 m. By providing such penetrating holes 60a and 60b in the pot 56, the sheet-shaped sweetener and the beverage can be brought into contact with each other more quickly.

Further, in the present embodiment 8, two holes 60a and 60b are provided, but the number of holes 60 may be one or two or more. Further, the size and shape of the hole 60 may be arbitrary. In the example of FIG. 11, a flower-shaped decoration (pattern) is applied to the pot 56d, and holes 60a and 60b are provided together with the flower, but the holes 60a and 60b may be provided separately from the pattern, or the holes 60 may be provided along the pattern. May be provided.

An example of a spoon 50n, 50o (oh) having a hole 60 provided along the pattern is shown in FIG. The spoons 50n and 50o shown in FIG. 12 are spoons having a petal shape carved into the pot 56c like the spoons 50i to 50l (el) shown in FIG.

The spoon 50n is provided with holes 60c, 60d, 60e along the petal pattern. In FIG. 12, hatching is shown in the portions of the holes 60c, 60d, and 60e. The spoon 50o is provided with a hole 60f along the petal pattern. In FIG. 12, hatching is shown in the portion of the hole 60f.

As described above, since the holes 60c, 60d, 60e, and 60f are provided along the three-dimensional pattern provided in the pot 56c, the pattern and the holes 60c to 60f can be integrally formed, and the spoon 50n can be integrally formed. , Does not spoil the aesthetics of 50o. Further, in the example shown in FIG. 12, since the holes 60c, 60d, 60e, and 60f can be formed at the same time as the petal pattern is carved, the spoon pattern and the holes 60c to 60f can be efficiently formed. .. The pattern may be provided on the upper surface of the pot 56 or may be provided on the lower surface of the pot 56. Further, it may be provided on both sides of the pot 56.

Summary (whole embodiment)
Although the embodiments of the present invention have been described in detail above, the above-described embodiments merely show specific examples for carrying out the present invention. The technical scope of the present invention is not limited to the above-described embodiment. The present invention can be modified in various ways without departing from the spirit of the present invention, and these are also included in the technical scope of the present invention.

2 Spoons 4 Handles 6 Pots 10, 20, 30, 40 Sheet Sweeteners 10a, 20a, 30a Surfaces 10b, 20b, 30b Backsides 12a, 12b, 12c, 12d Indentations 14c, 14d Vertical Holes 22, 32 Edges 24a, 24b Mold 34 Rib 50, 50a, 50b, 50c, 50d Spoon 50e, 50f, 50g, 50h, Spoon 50i, 50j, 50k, 50l, 50m, 50n, 50o Spoon 54 pattern 56, 56a, 56b, 56c, 56d Pot 58 pattern Bottom 60, 60a, 60b, 60c, 60d, 60e, 60f Hole A Arrow

Claims (3)

With the handle
The pot provided at one end of the handle and
It ’s a spoon with
A spoon characterized in that the angle between the direction of the axis of the handle and the plane of the pot is 60 degrees to 88 degrees. The spoon according to claim 1.
A handle butt that connects to the other end of the handle,
It ’s a spoon with more
The handle end is connected to the handle by being bent so that the direction of the axis of the handle and the direction of the axis of the handle end form a predetermined angle.
The handle tail is a spoon characterized in that the handle is bent in the direction opposite to the acupuncture point with respect to the handle. The spoon according to any one of claims 1 or 2.
A spoon characterized in that the pot is provided with one or more holes.

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