JPH0724244U - Cutting board - Google Patents

Abstract

(57) [Summary] [Purpose] The water that collects on the work surface of the cutting board is naturally removed during cooking, and it is possible to cook in a comfortable environment, and the cooking is not damaged by excess water or juice. Providing a cutting board. Also, the work surface of the cutting board, which has excellent antifungal / antibacterial properties and deodorizing property, can be kept clean and hygienic at all times in appearance and practically. Excellent characteristics that give the same feel as a cutting board, the food and cutting board do not slip, the work surface is not easily scratched, and there is no problem of shavings or the problem of black mold entering the blade scratches. Providing a cutting board. [Constitution] A cutting board characterized in that at least one drainage groove is provided on a work surface.

Description

[Detailed description of the device]

[0001]

[Industrial applications]

 The present invention relates to a cutting board, and more specifically, it can easily remove water and juice accumulated on the working surface of the cutting board during cooking, and has excellent antifungal and antibacterial properties, as well as deodorizing properties. Cutting board that does not easily scratch the work surface.

[0002]

[Prior art]

 Conventionally, various wooden cutting boards and those made of synthetic resin such as polyethylene are known, and their shapes are as shown in Fig. 3 for wall mounting near one end in the longitudinal direction of the cutting board. A generally rectangular flat plate having a hooking hole 2 or a hooking metal (not shown) is used. In recent years, along with the diversification of user needs, the shape of the cutting board is not limited to the conventional rectangular shape, but the shape of a chopping board, a square, a circle, a rounded corner, or an animal such as a fish or a bird. Various shapes are also known, such as reshaped ones.

[0003]

[Problems that the device is trying to solve]

 However, even though these cutting boards have different appearances, they have a flat work surface due to the nature of cutting food, and because they handle food materials and fresh food products that have been washed with water on them, they are not suitable for cooking. At that time, there was a problem that water and the like tend to accumulate on the cutting board. For example, if food materials such as vegetables and fish are washed with water and then placed on a cutting board, water remaining on the surface of the material or inside will accumulate on the cutting board, or watermelons that contain a lot of water in the food itself. When cutting fruits such as oranges, the juice overflows while cutting and may accumulate on the cutting board. In addition, the work surface of the cutting board during cooking is always in an environment where water can easily accumulate due to water drops or sap from the thawed material or boiled material taken out from the freezer, or water splashes from the sink. For this reason, water may flow out around the cutting board during cooking and the cooking table may be submerged, or after cutting food ingredients on the cutting board, fresh vegetables etc. may be transferred from the cutting board to the plate and served. , When transferring food materials such as vegetables that have been cut into cooking utensils such as pans and frying pans for heating, excess water and juice may get into the dishes and cooking utensils and spoil the small dishes. There was a problem. In addition, in order to avoid such a situation, it is necessary to temporarily transfer the cut material from the cutting board to another container such as a colander and perform draining operation, which causes extra labor for cooking. There was also.

Further, various fresh food materials such as seafood, meat and vegetables are placed on the cutting board, and these fresh food products are often attached with various bacteria and microorganisms. Bacteria and microorganisms easily adhere to the work surface of the cutting board, and as mentioned above, since the cutting board is always kept in a damp state where water easily accumulates, there is a problem that it easily becomes a hotbed for mold and other bacteria. . In addition, when handling food materials with a strong odor, such as seafood and meat, on the cutting board, for example, the fishy smell of fish adheres to the cutting board, and even if it is washed with water, there is a problem that the odor does not come out easily. . In particular, since the wooden cutting board is porous, it is difficult to drain water, and it easily becomes a hotbed for mold and other bacteria, and has a problem that odors are easily attached. There was a problem in terms of food hygiene and safety due to the darkening and sliminess caused by the cutting. For example, it is conceivable that a large amount of various bacteria derived from these fresh foods will adhere to a cutting board on which raw seafood and meat are left, but the cutting board is not completely washed after that. Then, foods placed on the cutting board next time may be contaminated with these bacteria. In other words, if the cutting board on which raw seafood and meat are placed is simply washed with water and then used directly to cook food materials such as raw vegetables that are put directly into the mouth without being subjected to heat treatment, the raw vegetables, etc. will become germs. It may be contaminated, and various bacteria may enter into the body through these raw vegetables and cause food poisoning, which may lead to death.

On the other hand, a cutting board made of synthetic resin such as polyethylene, which is excellent in water resistance, acid resistance and alkali resistance, does not easily attach various bacteria and does not absorb water. Although the problems of the emergence of mold and the propagation of various bacteria have been considerably improved, it has not been said to be sufficient. In other words, the hardness of the cutting board made of synthetic resin reproduces the same blade contact as the wooden cutting board in order to prevent the kitchen knife from being damaged, and it has the same hardness as the wooden cutting board. The problem of black mold etc. does not occur for a while from the beginning, but as it is used repeatedly, countless fine blade scratches due to the knife on the work surface of the cutting board, food residue and moisture inside these scratches. There is a problem that it gets in and causes black mold. Since the cutting board made of synthetic resin is milky white, it gives a more unsanitary impression than the wooden one in such a state. The work surface can be easily made into a clean, original milky white surface by washing it by immersing it in a solution containing bleach, but in this case, the work surface is not scratched. However, there is a problem that black mold etc. will occur again after a while.

Further, a cutting board made of a synthetic resin such as polyethylene is easily scratched as described above, and shavings may be generated at that time, and there is a problem that these shavings are mixed into food. is there. Further, a cutting board made of a synthetic resin such as polyethylene has a problem that the feeling when a kitchen knife is applied is inferior to that of a wooden one, and the work surface is slippery and inconvenient. Therefore, the object of the present invention is to solve the above-mentioned conventional problems, to naturally remove the water accumulated on the work surface of the cutting board during cooking, and to cook in a comfortable environment, and to spare The purpose is to provide a cutting board of high practical value that does not damage the dish by water or sap. Another object of the present invention is to provide a cutting board which is capable of keeping the working surface of the cutting board always in a clean and hygienic state, which is excellent in antifungal / antibacterial properties and deodorizing property. . Furthermore, another object of the present invention is to give a feeling similar to that of a wooden cutting board when a kitchen knife is applied, so that the food placed on the work surface does not slip or the cutting board itself does not slide from the cooktop, and It is an object of the present invention to provide a cutting board having excellent characteristics, in which the cutting surface of the cutting board is not easily scratched by the knife and shavings of constituent materials are not generated.

[0007]

Means for Solving the Problems The above object is achieved by the present invention described below. That is, the present invention is a cutting board characterized in that at least one drainage groove is provided on the work surface.

[0008]

[Action]

 According to the present invention as described above, the drainage groove provided on the working surface of the cutting board allows water, juice, etc., which accumulates on the working surface of the cutting board to flow down into the groove smoothly during cooking. Since it can be excluded from the water, the cooking table will not be flooded, the dish will not be damaged by excess water or juice, and the extra labor of draining during cooking can be saved. . Further, according to a preferred embodiment of the present invention, by using a synthetic resin mixed with an antifungal / antibacterial agent as a material for the cutting board, it is possible to effectively control the generation of mold and the propagation of various bacteria. Forming a cutting board with a material with excellent deodorizing properties keeps the cutting board clean and provides a hygienic cutting board that is both apparent and practical. Further, according to another preferred embodiment of the present invention, by being made of synthetic rubber or a blend of synthetic rubber and synthetic resin, the elasticity is excellent and the feeling when a knife is applied is good. In addition, since the work surface is not easily scratched by blades and is highly resilient even if it does, a cutting board that does not cause the problem of black mold or shavings is provided.

[0009]

[Preferred Embodiment]

 The present invention will now be described in more detail according to the preferred embodiments shown in the drawings. FIG. 1 is a perspective view showing an example of the cutting board of the present invention. The cutting board 4 of the present invention is characterized in that at least one shallow groove 1 for draining water is provided on the work surface. The drainage groove 1 may be provided on only one side of the working surface of the cutting board, but it is more preferable to provide it on the front and back working surfaces, respectively. Also, as for the number of grooves, at least one groove may be provided on any working surface of the cutting board, but as shown in Fig. 1, two grooves are provided on each of the front and back working surfaces, for a total of four grooves. By doing so, the practical value of the work surface on the front and back of the cutting board can be improved at the same time. Of course, a plurality of grooves 1 may be provided at one place, or the number of grooves may be changed respectively, and there is no limitation. Further, in order to secure a sufficient working space for cooking the cutting board 4 in the center, the groove 1 is preferably provided in the vicinity of the side end portion in the longitudinal direction of the cutting board 4, and for example, approximately from this side end portion. It is preferable to provide them at positions separated by about 5 to 15 mm. Further, in the case of a rectangular cutting board, if it is provided along the side edge in the longitudinal direction so as to be substantially parallel to the side edge, the groove 1 makes it easier to remove water and juice accumulated on the cutting board 4. You can do it.

Further, in the present invention, as shown in FIG. 1, in the groove 1, only one end of the longitudinal ends of the groove reaches the end on the short side of the cutting board 4, It is preferable that the drainage port 3 is formed in the groove 1. That is, when the cutting board of the present invention is placed and cooked with the drainage port 3 thus created facing the sink side, the water and the like accumulated on the cutting board will naturally fall through the groove 1 to the sink side or vegetables. After cutting, etc., by raising the stove top and tilting the cutting board 4 a little, the water and juice accumulated on the cutting board 4 can be easily removed. In addition, such a mode is preferable because there is no fear that water or the like accumulated on the cooking table or the stove table will flow out. Although an enlarged view of the drainage port 3 is shown in Fig. 1, if the end of the cutting board provided with the drainage port 3 is cut in a concave shape, the water will not reach the end of the cutting board and the groove will be securely formed. It is more preferable because it will flow through.

The shape of the groove 1 provided in the cutting board of the present invention may be any shape as long as it can easily remove the water accumulated on the cutting board, and is appropriately selected according to the size of the cutting board 4. The width may be about 10 to 20 mm and the depth may be about 1 to 5 mm. If the width of the groove 1 is too wide, the working surface of the cutting board becomes narrow, which is not preferable. If the width is too deep, food materials such as vegetables cut on the cutting board easily enter the groove 1, which is not preferable. On the other hand, if the groove 1 is too narrow or shallow, the intended purpose of facilitating removal of water and the like accumulated on the cutting board cannot be achieved, which is not preferable. For example, when the groove 1 has a depth of about 2 mm and a width of 10 mm, the groove is not clogged with vegetables and the water and the like accumulated on the cutting board can be easily removed.

Further, the cross-sectional shape of the groove 1 may be square or triangular as long as it can easily remove water and the like accumulated on the cutting board 4, but the water accumulated on the cutting board In order to make it easier for water, etc., to flow down into the groove and collect easily, and for water, etc. to flow naturally in the groove and to keep the groove part clean, as shown in FIG. It is preferable that the shape is semicircular or semielliptical so that an arc is drawn instead. The depth of the groove 1 may be uniform, or as shown in FIG. 2, the depth on the sink side where the drainage port 3 is provided may be set slightly deeper than the depth on the stove base side. It is also a preferable embodiment to provide the groove 1 with a gentle inclination. That is, with such a mode, the water and the like accumulated on the cutting board is likely to move to the sink side, and the accumulated water and the like are easily removed. For example, the depth on the stove base side is about 2 mm, and the depth on the sink side is about 2 mm.

As a material for producing the cutting board of the present invention having the above-mentioned shape, wood, synthetic resin, synthetic rubber, and a blend of synthetic rubber and synthetic resin are preferably used. When using a tree, for example, a tree of wood is generally used. Further, as a synthetic resin, it is sufficient if it has excellent water resistance, chemical resistance, safety and heat resistance, and has a wood cutting board and a blade contact similar to each other. For example, polyethylene is inexpensive and has excellent characteristics. , Preferably used. As the synthetic rubber, for example, nitrile rubber, styrene rubber, silicone rubber, fluororubber, polyurethane rubber, styrene-butadiene rubber, butadiene-isoprene rubber and the like can be used. Examples of blends of synthetic rubber and synthetic resin include blends of butadiene rubber and synthetic resin such as ABS resin. A cutting board formed from such a blend has a good feel when a kitchen knife is put on it, and the food etc. placed on the work surface does not slip, and the cutting board itself does not slide off the cooking table. Since the work surface has some elasticity and is highly resilient, blade scratches are less likely to occur and the problem of black mold entering the scratches does not occur.

As a method of manufacturing a cutting board of the present invention, in the case of wood, the groove 1 may be formed by cutting the surface of a cutting board processed into a conventional shape as shown in FIG. When a cutting board made of synthetic resin, synthetic rubber, or a blend of synthetic resin and synthetic rubber is prepared, it may be prepared by an injection molding method or the like. For example, it is formed by using a molten liquid such as polyethylene and injecting it into a mold. At this time, using a mold provided with the groove 1, the cutting board having the groove 1 can be manufactured in one step. First, the cutting board having the conventional shape is manufactured, and then the groove 1 is cut. May be created later by.

Further, when the cutting board of the present invention is manufactured using a synthetic resin or a synthetic rubber, or a blend of a synthetic resin and a synthetic rubber, the synthetic resin may contain an antifungal / antibacterial agent, A cutting board of a preferred embodiment is obtained in terms of preventing the generation of mold and the propagation of various bacteria. The antifungal and antibacterial agents used in this case have long-term bactericidal properties against various bacteria and molds, are non-eluting, are harmless to the human body, and have excellent heat resistance. Any of these can be used. For example, KURIN P-2D (trade name: manufactured by Nichiban Kenkyusho Co., Ltd.) is a large surface area fine particle having antibacterial and antifungal properties, has bactericidal properties against all bacteria and mold, and is It is an eluent, is harmless to humans and animals and plants, and is an antifungal and antibacterial agent having excellent heat resistance, abrasion resistance and weather resistance, and is particularly preferably used for the cutting board of the present invention. Clean P-2D has a long-lasting deodorizing effect, and by adding it, the problem of odor in the cutting board can be solved at the same time. Clean P-2D is fine particles of 1.0 μm or less containing SiO ₂ , Al ₂ O ₃ , ZnO, Li ₂ O and Ag ⁺ as its main components, and has a high heat resistance temperature of 400 ° C. and a surface area measured by the BET method. Is as high as 400 ± 50 cm ² / g, and even if added in a small amount, high-performance antibacterial properties, antifungal properties, and even deodorizing properties are continuously exhibited for a long period of time.

The content of the antifungal / antibacterial agent as described above in the synthetic resin is preferably 0.03% or more and 1% or less. When the content of the antifungal / antibacterial agent is 0.03% or more, it is possible to suppress the generation of mold such as black mold and blue mold and the growth of Staphylococcus aureus which is a causative bacterium of food poisoning. However, in order to suppress the growth of E. coli, it is necessary to contain 0.06% or more of antifungal / antibacterial agents. On the other hand, if the content is too large, there is a concern about the safety problem and the dispersibility of the antifungal / antibacterial agent in the synthetic resin is not preferable.

[0017]

【Example】

 Next, the present invention will be described in more detail with reference to preferred embodiments. Example 1 Using polyethylene pellets containing 0.06% of Clean P-2D, a rectangular cutting board of the present invention as shown in FIG. 1 was prepared by an injection molding method. The cutting board thus obtained has a total of four grooves each having a semi-circular cross section with a width of 10 mm and a depth of 2 to 4 mm, two on each of the front and back working surfaces, and each groove has a longitudinal side edge of the cutting board. It is formed so as to be substantially parallel to the side end portion in the long side direction at a position 10 mm away from the portion. Further, the depth of the groove near the discharge port reaching the end on the short side of the cutting board was set to 4 mm, and the groove was gently inclined in the flow direction. When the cabbage that had been washed with water was cut into small pieces with the cutting board of the present invention created in this way, the water that had accumulated on the cutting board flowed down into the groove and naturally moved through the groove to be discharged into the sink. Furthermore, when I raised the cutting board side of the cutting board and tilted it a little, most of the accumulated water flowed down into the sink through the groove. When ripe orange, which contains a large amount of fruit juice, was also cooked, the fruit juice on the cutting board also passed through the groove and drained from the discharge port, allowing the fruit juice to be cooked without leaving the juice on the cutting board. It was

Further, a liquid having a concentration of 12,000 Escherichia coli / 1,000 and 11,000 Staphylococcus aureus / ml was dropped onto the cutting board of the present invention, and the number of bacteria after 6 hours and 24 hours was examined. The antibacterial activity was tested. As a result, the number of E. coli was reduced to 400 to 1,600 cells / ml after 6 hours, and was drastically reduced to 1 to 280 cells / ml after 24 hours. Staphylococcus aureus also decreased to 6,800 to 8,000 cells / ml after 6 hours and to 400 to 700 cells / ml after 24 hours, showing excellent antibacterial activity. It was confirmed to be done. After the fish was cooked on this cutting board and washed, the odor was examined, but no odor of fish remained.

Example 2 A cutting board made of a blend of synthetic rubber and a synthetic resin was prepared in the same manner as in Example 1 except that a blend of polybutadiene and ABS resin was used. When the obtained cutting board was actually used in the same manner as in Example 1, the feeling of applying a kitchen knife was almost the same as that of a wooden cutting board. Also, the state of the work surface after cutting was observed, and it was confirmed that scratches on the work surface were hardly noticeable even after long-term use, and that scratches were difficult to make. When an antibacterial test was conducted in the same manner as in Example 1, excellent results were obtained in the same manner as in Example 1.

[0020]

[Effect of device]

 According to the present invention as described above, it is possible to easily remove water and liquid juice accumulated on the cutting board during cooking, so that it is possible to cook in a comfortable environment and to cook with extra water or liquid juice. It is possible to provide a cutting board with high practical value that does not damage the cooking cost and can improve the cooking efficiency. Further, according to a preferred embodiment of the present invention, a cutting board which is excellent in antifungal properties and antibacterial properties, in which the growth of mold and the growth of various bacteria is suppressed, which is excellent in food hygiene and safety and which is also clean in appearance. Will be provided. Also, since it is excellent in deodorizing property, problems such as aroma transferred from food can be solved. Further, according to another preferred embodiment of the present invention, when a knife is applied, it has the same feel as a wooden cutting board, and the working surface of the cutting board is less likely to be scratched. Provided is a cutting board which does not cause a problem such as mold invasion.

[Brief description of drawings]

FIG. 1 is a schematic view showing an embodiment of a cutting board of the present invention.

FIG. 2 is a cross-sectional view taken along the line A-A ′ in FIG.

FIG. 3 is a schematic view showing a conventional cutting board.

[Explanation of symbols]

 1: Groove 2: Hook hole 3: Discharge port 4: Cutting board

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[Procedure amendment]

[Submission date] April 18, 1994

[Procedure Amendment 1]

[Document name to be corrected] Drawing

[Correction target item name] All drawings

[Correction method] Change

[Correction content]

[Figure 1]

[Fig. 2]

[Figure 3]

Claims (3)

[Scope of utility model registration request] 1. A cutting board characterized in that at least one groove for draining water is provided on a work surface. 2. A groove is provided in the vicinity of a longitudinal side end of the cutting board, and the groove has a width of 5 to 20 mm and a depth of 1 to 5.
The cutting board according to claim 1, wherein the cutting board has a length of mm, and only one end of the groove reaches the end of the cutting board. 3. The cutting board according to claim 1, comprising a synthetic resin, a synthetic rubber, or a blend of a synthetic resin and a synthetic rubber, which contains an antifungal / antibacterial agent.