JPH09215584A - Cooking utensil - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooking utensil which can sharply and beautifully cut vegetables into pieces having a uniform thickness, having a feeling similar to that owned by a conventional peeler. SOLUTION: A cooking utensil is composed of a grip part 1 made of a suitable material, a cooking utensil body holding part 2 extending forward from the grip part 1, and a cooking utensil body 4 attached to the holding part 2. In this case, the cooking utensil body is composed of a blade support member 42 formed therein with a through-hole 44 for food materials to be processed having there inside a broad width oblong, and a guide surface 45 for the food material former taper shape in the longitudinal direction of the oblong, and a blade member 43 secured at its opposite ends and at its back as necessary, to the blade support member 42 on the side opposed to the guide surface, and having a blade part whose front end is projected through the through-hole 44 in its entirety in its longitudinal direction, and is located above the guide surface 45.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking tool capable of cutting daikon radish, chopping, slicing cabbage, slicing onions, burdock burdock, vegetables, etc. .

[0002]

2. Description of the Related Art Conventional cooking tools for cutting vegetables include kitchen knives, knives, peelers, food processors, and Japanese Utility Model Publication No. 48-8204 and Japanese Utility Model Publication 62-62.
There are techniques and the like described in Japanese Patent No. 5916. Here, the structure of a general peeler includes, for example, as shown in FIG. 4, a grip 7, a blade holder 8, and a blade 9,
The blade 9 is a metal plate in which a workpiece insertion hole 91 in the central portion is opened, and the tip side portion is bent, and the portion of the bent metal plate on the workpiece insertion hole 91 side is sharply formed. The blade portion 92. Then, when the skin of vegetables or the like is peeled by the blade portion 92, the cut skin or the like passes through the work member insertion hole 91 to complete the peeling.

Further, since there are a large number of food processors, which will not be described in detail, generally, a rotating blade of various shapes is attached to a shaft portion which is electrically or manually rotated to process vegetables and the like.

The techniques disclosed in Japanese Utility Model Publication No. 48-8204 and Japanese Utility Model Publication No. 62-5916 are a type of equipment called a general slicer, which comprises a frame having a top plate with blades and a top plate. There is a device which is composed of a guide plate positioned below and cuts vegetables to a thickness corresponding to the height of the blade and the guide plate.

[0005] However, if the knives are used to peel and remove radish, it requires a skill to handle the knives and cannot be easily performed at home. Also, if you try with a peeler,
The width of the blade was narrow and I couldn't get a satisfying wig.
Further, in the food processor, the food inlet is small, and it is impossible to process a continuous long cut. The slicer can obtain a relatively continuous long cut, but moving the vegetables such as daikon radish requires labor and the equipment itself becomes bulky, making it inconvenient for storage in general households. Become.

[0006]

It is considered best to cut the above-mentioned various vegetables by paying attention to the convenience of the above-mentioned peeling machine. However, the width of the blade of the conventional peeler is
If it is simply widened, it will be difficult to cut the blade immediately. This is because the conventional peeler is for peeling the skin, and the sharpness is not a problem. Also, there was no problem even if the cut surface itself was crushed even if it could not be cut. Therefore, the conventional blade structure cannot be used as a cooking tool like a kitchen knife. Therefore, we decided to use a separately manufactured blade. However, compared to the conventional peeled blade that is manufactured as one piece, depending on the width of the blade, if the blade bends, the cutting thickness may be different and beautiful cut vegetables may not be obtained. It was just there. Therefore, an object of the present invention is to provide a cooking utensil having a simple structure and a clean cut surface.

[0007]

SUMMARY OF THE INVENTION The present invention has been made to achieve the above-mentioned object, and its contents will be described below. The invention as set forth in claim 1 is a cooking comprising a grip portion made of an appropriate material, a cooking body holding portion extending forward from the gripping portion, and a cooking body attached to the cooking body holding portion. In the tool, a blade support, which is made of synthetic resin, has a laterally wide and elongated long hole for the food material to be processed, and a food material guide surface provided in a taper shape in the longitudinal direction of the long hole, and a material to be processed. The blade support on the side facing the food material guide surface is fixed at both ends or in addition to this, and the back portion is fixed, and the tip of the blade portion protruding to the entire surface in the longitudinal direction of the food material through hole to be processed is the food material guide surface to be processed. The cooking utensil is characterized by using a cooking body composed of a blade located higher.

According to a second aspect of the present invention, there is provided a cooking utensil characterized in that the above-described wide cooking body is attached to the cooking-body holding portion while being inclined with respect to the grip portion.

According to the third aspect of the present invention, the blade body is formed by being slightly curved in the longitudinal direction.

According to a fourth aspect of the present invention, there is provided a grip portion formed of an appropriate material, a cooking body holding portion extending forward from the grip portion, and a cooking body attached to the cooking body holding portion. The cooking utensil comprising a finger hook portion provided on the grip portion on the side where the cooking body is provided,
The described invention is a cooking utensil characterized in that the position at which the above-mentioned grip portion is provided is formed closer to one cooking body holding portion side.

The cooking element used in the present invention is made of a synthetic resin as appropriate, and has a wide food material through-hole having a wide elongated hole and a food material guiding surface provided in a taper shape in the longitudinal direction of the elongated hole. The blade support and the blade support on the side opposite to the food material guide surface to be treated, both ends or in addition to this, the back portion is fixed, and the tip of the blade portion protruding to the entire longitudinal direction of the food through hole to be treated, It is formed of the food material guide surface to be treated and a blade body located above the guide surface. Here, the blade body is made of a suitable material such as stainless steel which is separately manufactured, and a commercially available blade is used as it is, and is integrally formed when molding the blade support body, and is molded so as to include the blade body corner portion. It is preferable.

With such a configuration, the processed food material such as vegetables is guided by the processed food material guide surface and reaches the blade portion. The blade is located above the food material guide surface to be processed, and cuts the food material to be processed with a thickness corresponding to this height.
Further, the blade body is supported by the blade support body and can have a substantially uniform thickness. However, as in the blade body according to claim 3, by molding the blade body by slightly bending it in the longitudinal direction, The blade itself can be completely prevented from bending,
The relative position between the blade and the food material guide surface to be treated becomes uniform, and uniform thickness cutting can be performed.

According to the second aspect of the present invention, since the wide cooked body is attached to the cooked body holding portion by inclining it with respect to the grip portion, it is possible to cook a wide variety of vegetables and the like. Since it is installed at an angle, it has good sharpness and a clean cut surface.

Further, in the invention according to claim 4, a finger hook portion is provided on the grip portion on the side where the cooking body is provided. Therefore,
Since the cutting width is wider than peeling, force is required and the force of the hand can be reliably transmitted to the blade. And the invention of claim 5 is
The above-mentioned position where the grip portion is provided is formed close to one cooking body holding portion side. Therefore, since the hand holding the cooking utensil can be positioned outside the hand holding the food, it is possible to surely cook the food while visually checking the food to be processed.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION An example of an embodiment according to the present invention will be described below with reference to the drawings. A grip portion 1 made of an appropriate material such as stainless steel and a pair of cooking body holding portions 2 formed by extending one length in front of the grip portion 1 are provided. The holding protrusion 3 of the cooking body 4 is inserted into the holding hole 3 formed at the tip of the cooking body holding portion 2. The cooking body 4 is formed of a blade support body 42 having an elongated frame shape as a whole, a locking projection 41 provided at both ends of the blade support body 42, and a blade body 43 provided in the blade support body 42. .

The blade support 42 is made of a suitable synthetic resin such as ABS resin, and the space of the wide elongated hole provided inside the elongated frame shape allows the cut vegetables to pass through when the vegetables are cut. There is a through hole 44. Also, the blade 43
Is a separately manufactured appropriate material such as stainless steel, and a commercially available blade is used as it is, and is integrally formed when molding the blade support body 42, so that each side other than the blade portion and the corner portion are included, In addition, the center of the blade is curved slightly upward and molded integrally. At this time, the blade portion of the blade body 43 projects into the processed food material through hole 44. Then, with respect to the surface of the food material guide surface 45 to be processed, which is provided in a tapered shape on the blade support body 42 on the side facing the blade body 43 in the food material through hole 44,
The blade portion of the blade body 43 is provided at the upper tip position.

The degree of curvature of the blade is not particularly limited, but the length of the blade is 85 mm and the width is 8 m.
With a blade of m, it is sufficient to bend upward by about 1 mm at the longitudinal center of the blade. Further, in order to maintain an appropriate angle between the processed food material guide surface 45 and the blade body 43 and to improve the contact of the cut surface of vegetables or the like, as shown in FIG. Is formed in a V shape.

The shape of the grip portion 1 is not particularly limited as long as it is a shape that can be easily gripped, and the grip portion 1 and the cooking body holding portion 2 may be integrally formed as shown in the drawings. And
As shown in FIG. 1, the grip 1 is formed, for example, on the longer blade support body side 2. This is the hand holding the cooking utensil,
This is to prevent the hand holding the vegetables from being overshadowed. This enables more reliable cooking.

Further, as shown in the figure, the grip portion 1 is provided with a finger hook portion 11. By providing the finger-holding portion 11, when the user puts his / her finger on the finger-holding portion 11 during cooking, the grip is stable and smooth cooking work can be performed. In the figure, the finger hook 11 is made of stainless steel and fixed to the grip 1. However, only the finger hook 11 or the grip 1 may be integrally molded with an appropriate material such as synthetic resin. Not to mention good things.

If the thumb hook 12 is provided on the grip 1 at a different position and at a different angle from the finger hook 11 together with the finger hook 11, the grip is further stabilized and reliable work can be performed. Also,
It is preferable that the finger hooking portion 11 is provided at the center of gravity of the cooking utensil or closer to the cooker than the center of gravity. That is, when the position where the finger-holding portion 11 is provided is the center of gravity of the cooking utensil, only the finger-hanging portion 11 supports the cooking utensil, and the grip 1 and the cooked body are in a floating state when placed on a table or the like. Further, when the position where the finger hook 11 is provided is provided closer to the cooker than the center of gravity of the cooker, the cooker is supported by the grip 1 and the finger hook 11 and the cooker can be prevented from touching the table or the like. Both are clean.

Reference numeral 5 in the figure denotes a hollowing portion for taking off shoots of potato or the like. Further, although not shown, since the cooking object is difficult to cook when it rotates, a rotation stopper is provided in the vicinity of the holding hole 3 on the inner surface of the cooking object holding section 2 on the side opposite to the hollowing section 5, as is the case with a normal peeler. ing.

Various vegetables such as radish, carrots and onions having the above-mentioned constitution were cooked in the cooking device of the present invention.
It was possible to cut uniformly with a thickness of about mm. In particular, I was able to beautifully remove katsura radish, which I could only do with a kitchen knife at home, and when cooking onions, I was able to cook it without damaging my eyes and hurt my eyes.

[0023]

Since the present invention has the above-described structure,
With a simple structure, it is possible to obtain cut vegetables with good sharpness and with the conventional peeling machine feeling, and it is possible to achieve the effects described below. According to the cooking utensil of claim 1, the blade body is supported by the blade support body and can have a substantially uniform thickness. In addition, by using the blade body of claim 3, the blade body itself. However, it is possible to completely prevent bending, the relative position between the blade and the food material guide surface to be processed is uniform, and it is possible to cut with a uniform thickness.Unlike conventional peeling, the blade is used. Therefore, it can be used for a long time. Further, in the invention according to claim 2, since the wide cooked body is attached to the cooked body holding portion while being tilted with respect to the grip portion, wide vegetables can be cooked and the like.
Since the blade is installed at an angle, it has good sharpness and a clean cut surface. Further, in the invention of claim 4,
Finger grips are provided on the grip to enable more reliable cooking. Further, in the invention of claim 5, since the position where the above-mentioned grip portion is provided is formed close to one cooking body holding portion side, the cooking portion such as vegetables can be easily seen and the processed food material can be seen visually. You can surely cook.

[Brief description of drawings]

FIG. 1 is a perspective view of a cooking utensil according to the present invention.

FIG. 2 is a perspective view from below when the cooking utensil according to the present invention is used.

FIG. 3 is an enlarged view showing a cooking body used in the cooking utensil of the present invention, (a) is a front view, (b) is a bottom view, and (c) is (a).
It is a central part sectional view of FIG.

FIG. 4 is a front view showing a conventional peeler.

[Explanation of symbols]

 1 Grip 11 Finger Hook 12 Thumb Hook 2 Cooking Body Holding 3 Holding Hole 4 Cooking Body 41 Locking Protrusion 42 Blade Support 43 Blade 44 Raw Food Material Through Hole 45 Raw Food Material Guide Surface

Claims (5)

[Claims] Claim: What is claimed is: 1. A cooking utensil comprising: a grip portion made of an appropriate material; a cook body holding portion extending forward from the grip portion; and a cook body having a blade portion attached to the cook body holding portion. In the above, a blade support made of a synthetic resin as appropriate, having a horizontally wide and long hole for food to be processed having a through hole and a food material guide surface provided in a taper shape in the longitudinal direction of the long hole, and a food to be processed. To the blade support on the side facing the guide surface, both ends or in addition to this, the back portion is fixed, and the tip of the blade portion protruding over the entire longitudinal direction of the through hole for the food to be processed is more than the guide surface for the food to be processed. A cooking utensil characterized by using a blade body positioned above and a flexible cooking body. 2. A cooking utensil characterized in that the wide cooking body according to claim 1 is attached to a cooking body holding portion while being inclined with respect to a grip portion. 3. A cooking utensil formed by curving the blade according to claim 1 or 2 slightly in the longitudinal direction. 4. A cooking utensil comprising a grip part made of an appropriate material, a cook body holding part extending forward from the grip part, and a cook body attached to the cook body holding part. , A cooking utensil characterized in that a finger hook portion is provided on the grip portion on the side where the cooking body is provided. 5. A cooking utensil comprising a grip portion made of an appropriate material, a cook body holding portion extending forward from the grip portion, and a cook body attached to the cook body holding portion. The cooking utensil is characterized in that the grip is provided at a position closer to one cooking body holding part.