JP3024155U - Cooking barb - Google Patents

Abstract

(57) [Abstract] [Problem] With a barb for cooking, which has a rake portion formed of a flat plate, when scooping the food, it is scraped with boiling water or cooking oil, and when the food is inverted, Boiled soup, etc. scooped out together easily scatters around. SOLUTION: Eight wire rods 5 are formed wide in order from the inner side toward the outer side, and the wire rods 5 are fixed to a horizontal rod 7 formed at the tip of a handle body 2 with a space therebetween. In this way, since the rake part 3 is formed by a plurality of wire rods 5 which are surrounded in multiple layers, when food is placed on the rake part 3, broth or the like falls from the gap between the wire rods 5.

Description

[Detailed description of the device]

[0001]

[Technical field to which the device belongs]

 The present invention relates to a cooking barb used when cooking food such as fish and meat.

[0002]

[Problems to be solved by the device]

 In the past, when cooking ingredients such as fish and meat, the ingredients may be turned inside out to evenly cook the ingredients. At this time, a so-called fly-back tool for returning ingredients such as fish and meat is used. To do. Generally, the plate is fixed to the tip of the handle, and the plate is slightly above the tip of the plate so that the plate can easily slip between the cooking container such as a pan or frying pan and the food. It is bent in a V shape to face it.

[0003] However, in the case of a barb having a thin flat plate for scooping the food material, when scooping the food material, the oil for cooking in a frying pan or a pan, the broth or the seasoning is also scooped with the food material. When I returned the food, it was scattered and there was a danger.

[0004] Therefore, an object of the present invention is to provide a cooking barb which can completely separate food and oil or broth to scoop only food.

[0005]

[Means for Solving the Problems]

 The cooking barb according to claim 1 is a cooking barb provided with a rake portion at the tip of a handle, wherein the rake part is formed by a plurality of wire rods that are gradually widened, and both ends of these wire rods are formed. Are fixed to the tip of the handle, and the wire rods are arranged so as to surround the outer wire rods of the inner wire rods in order so that the outer wire rods are surrounded by the outer wire rods. Since there is a dogleg-shaped bent part near the base of the wire so that the tip end faces slightly upward, when scooping food on the scoop part and placing it on top, The oil drips and you can scoop only the ingredients.

The cooking barb according to claim 2 is a cooking barb having a scoop portion at the tip of a handle body, wherein the handle body has a grip portion formed by bending a wire into a substantially inverted U shape. A lateral rod that is orthogonal to the axis of the grip is bent outward from both sides of the grip, and the rake is formed by a plurality of wires that are gradually widened. The wire rods are arranged in substantially the same plane at a distance from each other so that the wire rods on the inner side are successively surrounded by the wire rods on the outer side while being secured to the lateral rods of the handle, and the wire rods on the rake portion Since the tip of the wire is bent toward the base of the wire so that the tip of the wire is shaped like a dogleg, when the food is scooped at the scoop part and put on it, the juice or cooking oil is drawn from the gap between the wires. It drips and you can scoop only the ingredients. In addition, since all the components of the cooking return tool are made of wire, it is lightweight and easy to handle.

A cooking barb according to a third aspect is the cooking barb according to the first or second aspect, in which the wire rod of the rake portion is formed of a stainless steel wire rod for a spring, and therefore the food material is placed on the rake portion. When the rake is placed, the rake part is slightly bent due to the weight of the food, and after the food is inverted, the restoring force of the wire itself restores the original shape, and the rake does not deform.

A cooking barb according to a fourth aspect is the cooking barb according to the third aspect, in which the wire rod of the handle is formed of a stainless wire rod of SUS304 temper 1 / 2H, and the wire rod of the rake portion is SUS304. By forming the tempered 3 / 4H stainless steel wire, it is possible to form a cooking barb having a rake portion having a large tensile strength and an excellent restoring force and a strong handle.

According to a fifth aspect of the present invention, there is provided a cooking backpiece according to the fourth aspect, in which the rake portion has a wire material thinner than a handle wire material. It can be slid smoothly in between, and a handle made of thick wire can be formed.

[0010]

DETAILED DESCRIPTION OF THE INVENTION Embodiments of the present invention will be described below with reference to the accompanying drawings.

1 to 3 show a first embodiment of the present invention, in which reference numeral 1 denotes a cooking barb in which a rake portion 3 is provided at the tip of a handle body 2, which is a handle body 2 and a rake. The parts 3 are both formed by bending stainless steel wire of SU S304 (JIS), and in this embodiment, the handle 2 is a relatively thick wire 4 having a wire diameter of 3.0 mm and a temper of 1 / 2H (JIS). On the other hand, the rake portion 3 is formed of a wire rod 5 having a diameter smaller than the wire rod 4 of the handle 2 of 1.4 mm and a temper of 3/4 H (JIS). That is, the wire 5 of the rake portion 3 is made of a stainless steel wire for spring which has a higher tensile strength and a stronger restoring force than the wire 4 of the handle 2.

In the handle 2, the wire 4 is bent in an inverted U shape to form a grip portion 6, and the left and right wire rods 4 are integrally welded at the central portion of the grip portion 6, and the grip portion 5 is also formed. Lateral rods 7 that are orthogonal to the axis of the grip portion 6 are formed on both sides of the tip end of the to bend outward. Further, each of the wire rods 5 constituting the rake portion 3 is gradually widened so that the outer contour of the inner wire rod 7 is sequentially surrounded by the outer wire rods 5, and the smallest inner wire rod 5 is formed into a corner portion. Is formed into a U-shape with rounded corners, and the corners have a gentle curvature from the inner wire 5 toward the outer wire 5, and the outermost wire 5 is generally C-shaped as a whole. Has been formed. Both ends of these wire rods 5 are fixed to the horizontal rod 7 of the handle 2 by spot welding or the like at intervals from each other, and the rake portion 3 is constituted by a plurality of wire rods 5 which are thus surrounded in a multiple manner. are doing. Further, in the vicinity of the base end of each of the wire rods 5 constituting the scooping portion 3, a bent portion 9 having a V-shape is provided at the same position so that the tip end of the scooping portion 3 faces slightly upward. Only the outermost wire 5 is provided with a bent portion 10 on the tip side of the wire 5 so that the tip side is bent further upward.

According to the present invention configured as described above, the scooping portion 3 of the cooking barb 1 is constructed by surrounding eight wire rods 5 in a multiple manner. Therefore, the scooping portion 3 scoops the foodstuff A and reverses it. When it is made to cook, soup, oil, etc. drips from the gaps between the wire rods 5 and only the food material A can be reliably scraped. Therefore, when turning over the scooped foodstuff A in the scooping part 3, hot broth and oil do not scatter around and can be cooked safely. Further, the rake portion 3 has a wire diameter of 1. By using the thin wire 5 having a diameter of 4 mm, the rake portion 3 can be smoothly slid between the food A and the cooking container, and the handle 2 is made of the thick wire 4 having a diameter of 3.0 mm. When cooked, it is easy to hold and does not bend or deform. Further, since the wire 5 of the rake portion 3 is formed of the stainless steel wire 5 for spring of SUS304 temper 3 / 4H, the pulling force of the wire 5 can be obtained even if the food A is a thin wire 5 that is easily scooped. Since the material is large and has excellent resilience, when the foodstuff A is placed on the rake part 3, the rake part 3 is bent slightly downward due to the weight of the foodstuff A and the foodstuff A is inverted. After this, the restoring force of the wire 5 itself restores the original shape, and the rake portion 3 is not deformed. Further, since the handle body 2 which is not required to have elastic restoring force as compared with the scooping portion 3 is formed of the stainless wire material 4 of SUS304 temper 1 / 2H, the manufacturing cost can be reduced, and the handle constituting the cooking hook 1 is formed. Since the body 2 and the rake portion 3 are made of stainless wire, there is no risk of corrosion, and the weight and weight are easy to handle.

FIGS. 4 and 5 show a second embodiment of the present invention, in which the parts having the same functions as those of the first embodiment are designated by the same reference numerals, and the detailed description thereof will be omitted.

In this example, the rake portion 3A is formed by a total of four wire rods 5 made of the same stainless steel wire rod for spring as in the first embodiment. Similarly to the above-mentioned embodiment, the wire rods 5 are fixed to the horizontal rods 7 of the handle body 2 by spot welding or the like at intervals, and are scooped by the plurality of wire rods 5 surrounded in a multiple manner as described above. The part 3 is formed.

Therefore, in this embodiment, when the foodstuff A is scooped and inverted by the scooping part 3, broth, oil, or the like drips from the gap between the wire rods 5, so that only the foodstuff A can be surely removed as in the first embodiment. You can safely cook by scooping it over and turning it over. Further, since the scoop portion 3 is formed by the four wire rods 5, the manufacturing cost can be reduced.

Although the embodiments of the present invention have been described in detail above, the present invention is not limited to the above embodiments, and various modifications can be made within the scope of the present invention. For example, the shapes of the handle and the scoop portion may be appropriately selected, and the material of the handle and the scoop portion may be changed. In addition to the use as a meat or fish turning tool, it can be used for scooping tofu, or for various purposes such as a whisk.

[0018]

[Effect of device]

 The cooking barb according to claim 1 is a cooking barb having a rake portion at the tip of a handle, wherein the rake part is formed by a plurality of wire rods that are gradually widened, and both ends of these wire rods are formed. The wires are fixed to the tip of the handle, and the wires of the inner wire are sequentially surrounded by the wire of the outer wire. Since the wire is bent toward the base so that the part faces a little above, the broth and cooking oil hang down from the gap between the wires in the rake part, and only the food ingredients You can scoop up the syrup, and when inverting the ingredients, the broth and cooking oil will not splash around.

According to the cooking barb of claim 2, in the cooking barb having a scoop portion at the tip of the handle, the handle has a grip portion formed by bending a wire into a substantially inverted U shape. The lateral rod perpendicular to the axis of the grip is bent outward from both sides of the tip of the grip, and the rake is formed by a plurality of wire rods that are gradually widened. Both ends of the wire rod are fixed to the horizontal rods of the handle, and the wires of the inner wire are sequentially surrounded by the wire of the outer side. Since the bent part of the wire rod is provided near the base of the wire so that the tip of the part faces slightly upward, only the food can be scooped at the scoop part, and the cooking return tool Can be made lighter.

According to a third aspect of the present invention, there is provided the cooking back tool according to the first or second aspect, wherein the rake portion wire is formed of a stainless steel wire for spring. After turning over, the rake part is restored and deformation such as warpage can be prevented.

A cooking barb according to a fourth aspect is the cooking barb according to the third aspect, in which the wire rod of the handle is formed of a stainless wire rod of SUS304 temper 1 / 2H and the wire rod of the rake portion is SUS304. Since it is formed of a tempered 3 / 4H stainless steel wire, a scoop portion having a large tensile strength and an excellent restoring force and a strong patterned body can be obtained.

According to a fifth aspect of the present invention, there is provided a cooking backpiece according to the fourth aspect, wherein the rake portion has a wire rod thinner than a handle wire rod, so that the rake portion has a food material and a processing container. It can be slid smoothly between and, and a handle can be formed easily.

[Brief description of drawings]

FIG. 1 is a perspective view of a cooking return member according to a first embodiment of the present invention.

FIG. 2 is a cross-sectional view of the above-mentioned return member for cooking.

FIG. 3 is a perspective view showing a usage state of the above-mentioned cooking return member.

FIG. 4 is a front view of a rake part according to a second embodiment of the present invention.

FIG. 5 is a cross-sectional view of the above-mentioned cooking return member.

[Explanation of symbols]

 1 Cooking scoop 2 Handle 3,3A Rake part 4 Handle wire 5 Scoop wire 6 Grip 7 Side bar 9 Bend

Claims (5)

[Scope of utility model registration request] 1. A cooking barb having a rake portion at the tip of a handle, wherein the rake portion is formed by a plurality of gradually widened wire rods, and both ends of these wire rods are fixed to the tip end of the handle body. Then, the wire rods on the inner side are sequentially arranged so as to be surrounded by the wire rods on the outer side, and the wire rods are arranged side by side in a substantially flat plane with a space between each other so that the tip of the rake portion faces slightly upward. A barb for cooking, wherein a bent portion having a dogleg shape is provided near the base of the wire. 2. A barb for cooking having a scoop portion at the tip of a handle, wherein the handle has a grip portion formed by bending a wire into an approximately inverted U shape, and the grip portion is provided from both sides of the tip of the grip portion. A lateral rod orthogonal to the axis of the above is bent outward, and the rake portion is formed by a plurality of wire rods that are gradually widened, and both ends of these wire rods are fixed to the lateral rod of the handle. The wires are arranged side by side in a substantially coplanar manner so that the outer shell of the inner wire is sequentially surrounded by the outer wire, and the tip of the rake part faces slightly upward. A cooking barb having a dogleg-shaped bent portion near the base of the. 3. The cooking barb according to claim 1, wherein the wire material of the rake portion is formed of a stainless steel wire material for springs. 4. The wire rod of the handle is SUS304 tempered 1 /
Made of 2H stainless steel wire and the rake wire is SU
The return member for cooking according to claim 3, wherein the return member for cooking is formed of a stainless wire material of S304 temper 3 / 4H. 5. The return bar for cooking according to claim 4, wherein the wire rod of the rake portion is formed thinner than the wire rod of the handle.