JP6587337B2 - A cooker for cutting food to form cut pieces of food - Google Patents

Description

  The present invention relates to a cooker used mainly in general households for cutting foods to form cut pieces of food.

  A cooker for cutting food to form a cut piece of food, wherein a plurality of elongated holes extending in the cutting direction are provided in the substrate, and a cutting blade is spanned across the elongated holes Is known, for example, as described in Patent Document 1.

The cutting blades of the cooking device of Patent Document 1 are characterized in that the back sides of the cutting blades are curved so as to form a concave surface from the edge of the blade edge toward the lower end of the back side. The cut potato is cut downward along the curved concave surface, and the cut piece is arcuate. Since the cutting blades have the same height at both blade edges, the cutting blades are generally kept horizontal, and the portions along the cutting edges of the cutting blades are also horizontal. That is, the blade edge is directed in the direction of cutting in the horizontal direction. When the food is cut in this state, the cut food tries to move horizontally along the horizontal cutting blade, but the course is suddenly changed downward by the curved concave surface thereafter, so the food is cut by the concave surface. Food is subject to resistance. In the cooking device of Patent Document 1, the cutting blades are arranged in two rows, and the total number is 19. Even if the resistance received from each cutting blade is small, the resistance received from all the cutting blades becomes large when this number is reached, which increases the burden at the time of cutting for women and women who are the main users. There is a risk that it may not be able to slide smoothly and may hinder work. Furthermore, the cutting blade of this type of cooking device is not limited to the cutting blade of Patent Document 1, and when used for a long period of time, the sharpness deteriorates and the bite into the food becomes worse. The cutting blade of Patent Document 1 is generally horizontal, and the cutting edge is directed in the direction of cutting in the horizontal direction. Therefore, since the cutting edge does not bite upward with respect to the food, the cutting edge of the cutting blade cannot catch the food firmly, and the food may float and the food may slide on the cutting blade. . Furthermore, the cutting blade of Patent Document 1 has blade edges on both sides along the cutting direction, and the heights of the blade edges from the sliding surface are equal. Therefore, even if the food is slid from either side, the thickness of the cut piece of the cut food is the same, and the thickness of the cut piece cannot be changed.

Japanese Patent Publication No. 3-73440

  The present invention is a cooker for cutting food and forming the food into cut pieces, and even when a large number of cutting blades are provided on the substrate, the resistance that the food receives from the cutting blades is reduced. It aims to provide something that reduces the burden on the user.

The present invention, on the upper surface of the substrate is a sliding surface, a plurality of plate-like cutting blade are on the upper side of the sliding surface is formed, the cutting blade, so as to traverse the opening in the substrate, cutting A cooker extending in a width direction across the direction, wherein the height of one edge of each edge of the cutting blade extending in the width direction is higher than the height of the other edge. In addition, the cutting blade as a whole is gradually lowered from the edge on one side toward the edge on the other side, and a blade edge is formed on each of the both edges. Each of the edges bulges to form an isosceles triangle, and the cutting surface of the cutting blade cut by a line extending in the width direction crossing the cutting direction is a chevron, and the chevron is the other edge of the cutting blade. Is formed at a portion close to the center of the edge with the center of the edge as the top of the angle. The parts are configured of the same height as the substrate.

In the present invention , the cutting blade generally has an edge on one side so that the height of one edge of both edges extending in the width direction of the cutting blade is higher than the height of the other edge. The blade edge is gradually lowered from the portion toward the other edge portion, and a blade edge is formed at least on the one edge portion. Therefore, while the cutting blade of Patent Document 1 is generally kept horizontal, the cutting blade of the present invention has a height of the edge on one side that is higher than the height of the edge on the other side. It is slanted as a whole so that it becomes higher. Thereby, the part along the blade edge on one side of the cutting blade is also an inclined surface. That is, the blade edge on one side is directed in a direction of cutting obliquely upward. In this way, at the moment when the edge of the cutting edge that is directed diagonally upward cuts into the food, the food that is being cut by the reaction force that the cutting edge is directed upwards rises above the cutting edge. As soon as it is pressed down, it proceeds diagonally downward along the back surface of the cutting blade. This has the effect that the cutting blade pushes the food being cut away from the remaining food. The cutting edge of the cutting blade hits the portion that is pushed open and torn, so that the portion is easily torn and the food is cut just by pressing the cutting edge with a slight force. Therefore, the food is cut without great resistance. Furthermore, since there is no curved concave portion that becomes a resistance in the middle of the back side of the cutting blade, the food does not receive a large resistance as in Patent Document 1. Thereby, even if a cooking device has many cutting blades, it does not put a big burden on a woman and a girl at the time of use. Furthermore, as described above, the cutting edge on one side faces the direction of cutting obliquely upward, so that the food that has been cut when the cutting edge that faces the direction of cutting obliquely upward bites into the food. This prevents the food being cut from floating from the substrate. Thereby, even if the cutting edge sharpness is somewhat deteriorated, the function of preventing the food from rising is hardly changed, so that the food does not float during use and does not slide on the cutting blade. This is particularly effective when a large number of rows of cutting blades arranged in the width direction are arranged.

It is a top view of the present invention. It is a bottom view of the present invention. It is a side view of the present invention. It is an AA expanded sectional view in FIG. It is a top view of the board | substrate before attachment. It is a top view of the expanded cutting blade. It is a back view of the expanded cutting blade. It is BB sectional drawing in FIG. It is CC sectional drawing in FIG.

  Embodiments of the present invention will be described below with reference to the drawings. The cooking device 1 includes a handle portion 2, a frame portion 3 formed integrally with the front end thereof, and a substrate 4 attached to the frame portion 3. A large number of cutting blades 5 are formed on the substrate 4.

  As shown in FIG. 1, FIG. 2 or FIG. 3, the handle 2 and the frame 3 are composed of dot portions 6 and 7 and other portions, and the material of the dot portions 6 and 7 is a hard synthetic resin. The material other than is a soft synthetic resin. The handle 2 and the frame 3 are formed on the basis of the hard synthetic resin used for the dot portions 6 and 7, and the portions other than the dot portions 6 and 7 are covered with the soft synthetic resin on the surface of the hard synthetic resin. Yes.

  FIG. 5 shows a state in which a large number of cutting blades 5 have already been completed on the substrate 4 before being attached to the frame portion 3. A pair of bending margins 8, 8 extending substantially over the entire length are formed on both side edges of the substrate 4, and three short bending margins 9 are formed on the front end edge, and two short bending margins 10 are formed on the rear end edge. Has been.

FIG. 6 is an enlarged plan view of one cutting blade 5. The cutting blade 5 extends in a direction substantially perpendicular to the cutting direction. Cutting edge 11, 12 is formed at each edge of the cutting blade 5. One blade edge 11 of the cutting blade 5 does not form a straight line between both base ends 14, 14 but bulges to form an isosceles triangle having a vertex 15 at the center. The other blade edge 12 bulges in the same manner. As shown in FIG. 8, the cutting blade 5 protrudes above the sliding surface 13 of the substrate 4 and is formed such that the height of one blade edge 11 is higher than the height of the other blade edge 12. Has been. The comparison of the height here refers to the comparison of the height on one line extending in the cutting direction. For example, the height at a position close to the base end 14 of one blade edge 11 and the other The height of the center of the edge 12 is not compared. Note that the one edge 11 of the cutting blade 5 is not limited to an isosceles triangle having a vertex 15 at the center, and may be, for example, a convex arc shape.

From FIG. 6 it appears that there are two substantially triangular openings 16 on either side of the cutting blade 5. However, as apparent from FIG. 8, the cutting blade 5 floats above the sliding surface 13 of the substrate 4, so that an opening 16 is also present just below the cutting blade 5. Therefore, in FIG. 6, there is one opening 16, which is substantially square. The cutting blade 5 is formed in a bridge shape that protrudes above the sliding surface 13 of the substrate 4 in the diagonal direction of the substantially square opening 16.

The substrate 4 shown in FIG. 5 is formed of a single stainless steel plate. In order to form the cutting blade 5, two substantially triangular openings 16 are formed on both sides of the portion to be the cutting blade 5. At that time, the blade edges 11 and 12 are attached to both edges of the cutting blade 5 formed by forming the openings 16. The formation of the opening 16 and the cutting of the blade edges 11 and 12 are performed simultaneously by etching. However, methods other than etching, for example, formation of two openings by punching and cutting by grinding may be used. After the formation of the two openings 16 and the cutting of the blade edges 11 and 12 are completed, the cutting blade 5 is pushed out above the sliding surface 13 by pressing and the cutting blade 5 is inclined as shown in FIG. Thereby, the formation of the cutting blade 5 is completed, an opening is formed directly below the cutting blade 5, and one opening 16 is formed by being connected to the two openings described above. After the formation of the cutting blade 5 is completed, the bending allowances 8, 9, and 10 are bent at a right angle to the lower side and set in a resin molding die, and the above-described hard synthetic resin dot portion 6 is insert-molded to form a dot. The bending margins 8, 9, and 10 are embedded in the portion 6. Next, the dot portion 6 to which the substrate 4 is attached is set in another mold, and the pattern portion 2 and the frame portion 3 are formed by insert molding of a soft synthetic resin. Furthermore, you may make it the structure attached to the inclined surface 17 formed in the lower side of the front end of the frame part 3 by fitting or adhesion | attachment etc. separately. In addition, although the board | substrate 4 before attachment has comprised planar shape, as shown in FIG. 4, the board | substrate 4 after attachment makes | forms the circular arc shape convex outside. The arc-shaped radius is constant from the handle 2 side portion of the substrate 4 to the opposite side portion, and is about 230 mm.

  Next, the numerical relationship between the substrate 4 and the cutting blade 5 of this embodiment shown in FIG. 8 will be described. The inclination angle α of the cutting blade 5 with respect to the sliding surface 13 is about 17 °. The height of the apex 15 of one blade edge 11 from the sliding surface 13 is about 5.35 mm, and the height of the other blade edge 12 is about 0.2 mm. Further, the length of the cutting blade 5 in the cutting direction is the maximum at the apex 15 of the one edge 11, and the length is about 2.2 mm. Further, the length of the cutting blade 5 in the cutting direction at the base end 14 of the one blade edge 11 is the smallest, and the length is about 1.6 mm. The length of the cutting blade 5 in the width direction perpendicular to the cutting direction is about 6.3 mm. Furthermore, the size of the other part of the cooker 1 will also be described. The total length of the cooker 1 is about 267 mm, the maximum width of the cooker 1 is about 70 mm at its front edge, and the minimum width is about 30 mm at its rear edge. The total length of the substrate 4 appearing on the surface of the cooker 1 is about 136 mm, the maximum width is about 50 mm at its front edge, and the minimum width is about 32 mm at its rear edge. Of course, the present invention is not limited to these numerical values.

  One of the methods of use of the present invention is a method of cutting food by sliding the food from the near side to the far side with the higher blade edge 11 on one side of the cutting blade 5 as the near side. In this case, as described above, the blade edge 11 on one side is directed in a direction of cutting obliquely upward. In this way, when the blade edge 11 is directed in the direction of cutting obliquely upward, the food being cut by the reaction force that the blade edge is directed upward at the moment when the blade edge bites into the food. The blade is pressed from above by the edge portion of the blade and immediately proceeds obliquely downward along the back surface of the cutting blade. Since the food being cut is pressed from above by the edge portion of the blade, the food is surely prevented from floating during the slide. In order to confirm the cut state of the food in the present invention, the present invention was compared with a comparative product formed so that the heights of the two cutting edge edges of the cutting blade were the same. The foods used were hard cheese and semi-hard cheese with a length of 30 mm in the cutting direction, and the results were clearly different. In the comparative product, the width and thickness of the cut pieces were not uniform, whereas in the present invention, the width of the cut pieces was uniform, and the thickness was uniform corresponding to the height of a high blade. This is thought to be because the edge of the comparative product does not face the direction of cutting obliquely upward, so that the food cannot be grasped firmly and the food floats up during the slide. In contrast, according to the present invention, the cutting edge 11 is directed in the direction of cutting obliquely upward, so that the food does not float and can be cut reliably as described above. Also, the load on the hands during use was smaller than the comparative product. Although the food used is cheese, vegetables and chocolate can also be used in the present invention.

  Another method of use of the present invention is a method of cutting food by sliding the food from the low blade edge 12 side on the other side toward the high blade edge 11 side. In this case, since the cutting blade 5 is inclined so as to rise in the sliding direction of the food, the back surface of the cutting blade does not guide the food being cut downward. Therefore, although the width and thickness of the cut pieces are not uniform, in this embodiment, the height of the lower edge 12 is about 0.2 mm, and such a thin piece is uniform from the beginning. Not scheduled to disconnect. Even if the cut piece becomes shorter or becomes narrower and becomes non-uniform, the structure can be used to obtain a cut piece that is thin only in thickness. Therefore, this embodiment can achieve the object. In addition, the cheese which has elasticity is suitable for this usage method.

The present invention can take other modes based on the above-described configuration. For example, in the embodiment, the opening 16 is formed in a substantially square shape including the portion directly under the cutting blade 5, but may be an oval shape or a rectangular shape extending in the cutting direction. Moreover, it is good also as a structure which can mount | wear with the cover for protecting the cutting blade 5 of this invention. In this case, the cover is made of synthetic resin and covers the entire upper surface of the substrate 4 and the frame portion 3, and side portions bent at right angles to both side edges are formed. It is attached so that both sides of 3 are held. Furthermore, at the time of use, by attaching the removed cover from the lower side of the frame portion 3, it may be possible to make a tray for cut pieces of food cut at the time of use.

Even when a large number of cutting blades 5 are provided on the substrate, the resistance received by the food from the cutting blades 5 is reduced, the burden on the user is reduced, and the food cut pieces obtained by cutting the food The thickness can be selected from two different thicknesses depending on the purpose of cooking.

DESCRIPTION OF SYMBOLS 1 Cooker, 2 Handle part, 3 Frame part, 4 Board | substrate, 5 Cutting blade, 6 dot part, 7 dot part, 8 Bending allowance, 9 Bending allowance, 10 Bending allowance, 11 One blade edge, 12 Other blade edge , 13 Sliding surface, 14 Base edge of cutting edge, 15 vertex, 16 opening, 17 inclined surface

Claims (1)

A board whose upper surface is a sliding surface is formed with a plurality of plate-like cutting blades that protrude above the sliding surface, and the cutting blades have a width across the cutting direction so as to cross the opening provided in the substrate. A cooking blade extending in a direction, wherein the cutting blade has a height of one edge of both edges extending in the width direction higher than a height of the other edge. Is gradually lowered from the edge on one side toward the edge on the other side, and a blade edge is formed on each of both edges, and the cutting blade has both edges in a plan view. The shape of the cut surface obtained by bulging to form an isosceles triangle and cutting the cutting blade with a line extending in the width direction across the cutting direction is a chevron, and the chevron is at the other edge of the cutting blade. The center of the edge is the top of the chevron and is formed near the center of the edge. Cooker to form a cut piece of food, characterized in that it is flush with the plate.

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