JP3198984U - Solid dairy knife - Google Patents

Abstract

A solid dairy product knife capable of forming a cut piece having a fluffy and rich texture by scraping the surface of a solid dairy product. In a configuration in which a spatula body is formed by a plate body and a blade portion is provided on a side edge of the spatula body, the blade portion is constituted by a large number of tooth pieces arranged in a row. A concave portion 7 is provided on the surface, and a thin cutting blade is formed toward the tip of each tooth piece by the concave portion, and a guide surface 13 is formed on the surface of each tooth piece by curving the concave portion. When the surface of the solid dairy product is cut by moving the blade part 4 forward with the blade 7 facing forward, the cutting piece 15a cut by the cutting blade of each tooth piece moves in the forward movement direction along the guide surface 13 of the tooth piece. It is configured to grow into a continuous noodle shape while being rolled. [Selection] Figure 7

Description

The present invention relates to a solid dairy product knife such as a butter knife that can form a cut piece having a fluffy rich texture by scraping the surface of a solid dairy product such as butter.

Conventionally, various butter knives used in ordinary households have been proposed. Usually, a blade portion is provided on one side edge of the spatula body and a ridge portion is provided on the other side edge. The surface of the solid butter is scraped off by the blade portion, and the scraped cut piece can be applied to the surface of a pan such as toast by the ridge portion.

JP 2006-102469 A Japanese Patent Laid-Open No. 10-201597 JP-A-8-10457

In the conventional butter knife, it is difficult to scrape the butter surface even when the blade portion of the spatula is rubbed against the surface of the solid butter. In particular, the solid butter immediately after taking out from the refrigerator is hard because it is in a cooled state, and the blade portion cannot be suitably entered.

Then, it waits until the solid butter taken out from the refrigerator softens due to the temperature change, and then it can be scraped off by sliding the blade portion against the butter surface.

However, the cut pieces of the butter that have been scraped off form a lump and adhere to the blade portion. For this reason, when the cutting piece is moved to the surface of a pan such as a toast and applied by the ridge, the cutting piece is formed in a lump shape, so that it is difficult to apply it while stretching.

Incidentally, some users prefer the texture of non-uniformly applied butter, but it is better to leave a soft butter piece with a fluffy feeling than to leave a lump of hard butter pieces. can do.

The present invention is configured such that when the surface of the butter is scraped off by the blade portion of the spatula, the solid butter in the cooled state can be easily scraped off, and the scraped cut pieces are formed into a long and thin noodle shape. An object of the present invention is to provide a solid dairy product knife. As a result, the cut pieces of butter in the form of noodles are in a fluffy state, and when this is put on a bread and eaten, a very rich and good texture can be obtained.

Therefore, the present invention is configured as a means to form a spatula body extending in the X direction by a plate body having a predetermined thickness having a predetermined width in the Y direction with respect to the X direction and the Y direction intersecting each other. In the solid dairy product knife provided with a blade on the side edge of the spatula and configured to scrape the surface of the solid dairy product with the blade, the blades are arranged in the X direction. Each of the tooth pieces is provided with a recess on the surface thereof, and a thin cutting blade is formed by the recess toward the tip of each tooth piece, and the recess is curved in the Y direction. As a result, a guide surface is formed on the surface of each tooth piece, and when the surface of the solid dairy product is cut by moving the blade forward with the concave portion facing forward, the cutting cut by the cutting blade of each tooth piece The piece advances along the guide surface It lies in comprising configured to be grown noodles continuous with rounded to movement direction.

In a preferred embodiment of the present invention, the blade portion forms a tooth piece by a convex edge formed on the side edge of the spatula body, and forms a groove portion by a concave edge formed between adjacent tooth pieces, The convex edge and the concave edge that are alternately continuous are formed so as to draw a waveform curve with respect to the virtual horizontal axis in the X direction, and the width W1 of the tooth piece and the width W2 of the groove portion in the X direction are set to W1> W2. At the same time, the length L of the tooth piece protruding from the imaginary horizontal axis and the depth D of the groove part recessed from the imaginary horizontal axis are formed such that L> D.

The concave portion provided on the surface of each tooth piece is a thick-walled end gradually made thicker toward both side edges of each tooth piece by further curving the guide surface curved in the Y direction in the X direction. An edge is formed.

According to the present invention, when the surface of the solid dairy product 15 such as butter is scraped off, the tooth piece is pressed while being brought into contact with and pressed against the surface of the solid dairy product 15 so that the blade portion 4 of the spatula body 2 stands. 6, the cutting piece 15 a scraped off by each tooth piece 6 is moved along the guide surface 13 of each tooth piece 6 in the Y direction (that is, the blade portion 4). Therefore, a large number of noodle-like cutting pieces 15a are formed by a large number of tooth pieces 6 and a fluffy cutting piece is obtained.

As a result, it can be easily stretched and uniformly applied along the surface of the food, and the user who desires non-uniform application can leave the cut pieces 15a partially in the form of noodles. Alternatively, the entire cutting piece 15a may be eaten in a noodle-like fluffy state, thereby providing a rich texture such as butter in a fluffy state.

The group of tooth pieces 6 constituting the blade portion 4 includes a thin cutting blade 9 at the tip of the convex edge 10, so that even when the solid dairy product 15 is cured, the solid dairy product 15 Easily penetrates from the surface to a reasonable depth. In this regard, according to the present invention as set forth in claim 2, each tooth piece 6 is formed so that the width gradually increases from the tip toward both side edges by the convex edge 10 constituting a part of the waveform curve. Therefore, even when the solid dairy product 14 is softened, it does not penetrate from the surface of the solid dairy product 15 to an excessively deep position, and an appropriate depth can be maintained.

At this time, according to the present invention described in claim 2, the blade portion 4 is formed such that the width W1 of the tooth piece 6 and the width W2 of the groove portion 12 satisfy W1> W2, and the length L of the tooth piece 6 and the groove portion. Since the depth D of 12 is formed so that L> D, a large number of strips 15a of noodles having a predetermined thickness are formed at a time while being spaced apart from each other, and the blade 4 By simply rubbing the surface of the solid dairy product 15, a large amount of fluffed cutting pieces can be obtained at one time.

According to the third aspect of the present invention, each tooth piece 6 includes the thick end edge 14 curved toward both side edges, so that the cutting piece 15a formed by shaving is removed. The cross-sectional shape is converged inward, thereby preventing adjacent cutting pieces 15a and 15a from being combined into a lump and preventing the cutting piece 15a from entering the groove 12 and causing clogging. be able to.

It is a perspective view which shows the upper surface side of the knife for solid dairy products which concerns on one Embodiment of this invention. It is a perspective view which shows the lower surface side of the knife for solid dairy products which concerns on one Embodiment of this invention. It is a top view which expands and shows a part of spatula body. It is a top view which expands and shows the A section of FIG. The cross-sectional view of the spatula is shown, (A) is a cross-sectional enlarged view taken along line BB in FIG. 3, (B) is an enlarged view of D section, (C) is a cross-sectional enlarged view taken along line CC in FIG. (D) is an enlarged view of the E section. It is sectional drawing explaining the effect | action in shaving off the surface of solid dairy products with the blade part of a spatula body. It is a perspective view explaining the effect | action in shaving off the surface of solid dairy products with the blade part of a spatula body. It is a perspective view explaining the effect | action in applying the cutting piece of solid dairy products to the surface of foodstuffs with the ridge part of a spatula body.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the drawings. In the following description, butter is illustrated as an example of a solid dairy product. Of course, cheese and the like are included, and there is no reason to strictly interpret the words of dairy products, and that margarine is included. I want to be understood.

As shown in FIGS. 1 and 2, the knife 1 has a spatula body 2 extending in the X direction by a plate body having a predetermined plate thickness having a predetermined width in the Y direction with respect to the X direction and the Y direction intersecting each other. And a handle 3 is extended at the tail end of the spatula 2. At this time, the knife 1 can be integrally formed of plastic, but is preferably formed by press molding a metal plate such as a stainless steel plate.

The spatula body 2 is provided with a blade portion 4 on one side edge of both side edges and a ridge portion 5 on the other side edge. In the case of the illustrated embodiment, a tip blade portion 4 a similar to the blade portion 4 is also provided at an edge that is located at the tip edge of the spatula body 2 and that is inclined toward the ridge portion 5.

As shown in FIGS. 3 to 5, the blade portion 4 is composed of a large number of tooth pieces 6 arranged in a comb shape in the X direction, and each tooth piece 6 is a front side of the spatula body 2. A concave portion 7 is provided on the surface of the tooth piece 6 to be formed, and a flat tapered surface 8 is formed on the opposite side of the concave portion 7, that is, on the back side of the spatula body 2 toward the tip of the group of tooth pieces 6. . Therefore, each tooth piece 6 forms a cutting blade 9 which is thinned toward the tip by the concave portion 7 and the tapered surface 8.

Preferably, as shown in FIG. 4, the blade portion 4 forms each tooth piece 6 by a convex edge 10 formed on the side edge of the spatula body 2 and is formed between adjacent tooth pieces 6, 6. The groove portion 12 is formed by the concave edge 11 formed so that the convex edge 10 and the concave edge 11 which are alternately continuous draw a waveform curve with respect to the virtual horizontal axis Xa in the X direction.

At this time, the tooth piece 6 and the groove portion 12 form a width W1 of the tooth piece 6 and a width W2 of the groove portion 12 defined by a waveform curve in contact with the virtual horizontal axis Xa such that W1> W2, and the virtual horizontal axis Xa Further, the length L of the protruding tooth piece 6 and the depth D of the groove 12 recessed from the virtual horizontal axis Xa are formed such that L> D.

And the recessed part 7 provided in the surface of each said tooth piece 6 forms the guide surface 13 in the surface of each tooth piece 6 by curving in the said Y direction, as shown to FIG. 5 (A) (B). In addition, as shown in FIGS. 5C and 5D, the thick edges gradually thickened toward the grooves 12 on both side edges of each tooth piece 6 by bending in the X direction. 14 is formed.

Although the details of the tip blade portion 4a are omitted in the drawing, since the configuration is substantially the same as that of the blade portion 4 described above, the above description regarding the blade portion 4 is cited.

Therefore, when scraping off the surface of the solid butter using the knife 1, as shown in FIGS. 6 and 7, the blade portion 4 of the spatula body 2 is brought into contact with the surface of the solid butter 15 so as to stand up. While pressing, as indicated by the arrow M in the drawing, the concave portion 7 of the tooth piece 6 may be moved forward so as to slide forward.

The group of tooth pieces 6 constituting the blade portion 4 includes a thin cutting blade 9 at the tip of the convex edge 10, so that even when the solid butter 15 is hard in a cooled state, the solid butter 15 Easily penetrates from the surface to a reasonable depth. And each tooth piece 6 is formed so that the width gradually increases from the tip toward both side edges by the convex edge 10 constituting a part of the waveform curve, so even when the solid butter is softened, It does not penetrate from the surface of the solid butter 15 to an excessively deep position, and maintains an appropriate depth.

Then, when the blade portion 4 is moved in the direction of the arrow M, the surface of the solid butter 15 is cut by each tooth piece 6, and the cut piece 15 a of the butter that has been cut off is along the guide surface 13 of each tooth piece 6. Thus, it is grown into a continuous noodle shape while being rounded in the Y direction (that is, the forward direction of the blade portion 4). As a result, as shown in FIG. 7, a large number of noodle-shaped cutting pieces 15a are formed by the large number of tooth pieces 6, and fluffy butter is obtained.

At this time, each tooth piece 6 includes the thick end edges 14 curved toward both side edges, so that the cross-sectional shape of the cutting piece 15a formed by scraping is converged inward, This prevents the adjacent cutting pieces 15a and 15a from being combined into a lump and prevents the cutting piece 15a from entering the groove 12 and causing clogging.

As described above, the blade portion 4 forms the width W1 of the tooth piece 6 and the width W2 of the groove portion 12 such that W1> W2, and the length L of the tooth piece 6 and the depth D of the groove portion 12 satisfy L> D. As a result, a large number of strips 15a having a predetermined thickness in the shape of noodles are formed at a time while being spaced apart from each other.

After the necessary and sufficient amount of the cutting piece 15a is obtained, it is placed on the spatula body 2 and moved onto food such as bread, and then the spatula body 2 is inverted as shown in FIG. What is necessary is just to apply | coat to the surface of foodstuffs 16, such as bread, extending the cutting piece 15a with the ridge part 5. FIG.

Since the cutting pieces 15a forming the multiple strips of noodles are in a fluffy state, they can be easily stretched along the surface of the food and applied uniformly.

A user who desires non-uniform application may appropriately leave the cutting piece 15a partially in the form of noodles, or eat the whole cutting piece 15a in a noodle-like fluffy state. As a result, it is possible to provide a rich texture of butter that is in a fluffy state.

DESCRIPTION OF SYMBOLS 1 Knife 2 Spatula body 3 Handle body 4 Blade part 5 Building part 6 Teeth piece 7 Concave surface 8 Cutting surface 10 Cutting edge 10 Convex edge 11 Concave edge 12 Groove part 13 Guide surface 14 Thick edge 15 Solid butter (solid dairy product)
15a Cutting pieces 16 Food (toast bread)

Claims (3)

A spatula body (2) extending in the X direction is formed by a plate body having a predetermined thickness having a predetermined width in the Y direction with respect to the X direction and the Y direction intersecting each other, and a blade is formed on a side edge of the spatula body. In the solid dairy product knife configured to scrape the surface of the solid dairy product by providing the portion (4), the blade portion (4),
The blade portion (4) is composed of a large number of tooth pieces (6) arranged in the X direction, provided with a recess (7) on the surface of each tooth piece,
A cutting blade (9) that is thinned toward the tip of each tooth piece (6) is formed by the recess (7), and each tooth piece (6) is curved by bending the recess (7) in the Y direction. When the surface of the solid dairy product is cut by moving the blade portion (4) forward with the concave portion (7) facing forward, each tooth piece (6) The cutting piece (15a) cut by the cutting blade (9) is configured to grow into a continuous noodle shape while being rounded in the forward movement direction along the guide surface (13). A knife for solid dairy products. The blade portion (4) forms a tooth piece (6) by a convex edge (10) formed on a side edge of the spatula body (2) and is formed between adjacent tooth pieces (6) (6). The groove portion (12) is formed by the concave edge (11) formed, and the convex edge (10) and the concave edge (11) which are alternately continuous draw a waveform curve with respect to the virtual horizontal axis (Xa) in the X direction. The width W1 of the tooth piece (6) and the width W2 of the groove part (12) in the X direction are formed such that W1> W2, and the tooth piece (6) protrudes from the virtual horizontal axis (Xa). 2) and a depth D of the groove (12) that is recessed from the imaginary horizontal axis (Xa) so that L> D. 2. The solid dairy product according to claim 1, wherein knife. The concave portion (7) provided on the surface of each tooth piece (6) has both side edges of each tooth piece (6) by further curving the guide surface (13) curved in the Y direction in the X direction. The solid dairy product knife according to claim 1 or 2, characterized in that a thick edge (14) that is gradually thickened toward is formed.

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