WO2012161245A1

WO2012161245A1 - Kiwifruit squeezer

Info

Publication number: WO2012161245A1
Application number: PCT/JP2012/063267
Authority: WO
Inventors: 安達　由記
Original assignee: エスケーテクノス株式会社
Priority date: 2011-05-24
Filing date: 2012-05-24
Publication date: 2012-11-29
Also published as: JP4882032B1; JP2012239847A; CN103052344A; CN103052344B

Abstract

[Problem] A kiwifruit squeezer against which a cut surface of a kiwifruit is pressed and rotated, wherein the force needed to rotate the fruit is reduced, the pulp and juice of the fruit are efficiently squeezed out, fiber clogging is prevented, and the amount of residual fruit pulp is lessened. [Solution] A protrusion (2) on a kiwifruit squeezer (1) is formed from a dome-shaped portion (21) and a conical portion (22) extending in a conical shape from the base (21a) of the dome-shaped portion. The exterior surface of the protrusion (2) has a plurality of ribs (23). Ribs (23c, 23d) on the conical portion (22) and a higher rib (23a) on the dome-shaped portion (21) enable the pulp of the kiwifruit pulp to be efficiently scraped out, preparation time to be reduced, and the culinary experience to be made enjoyable. A lower rib (23b) on the dome-shaped portion (21) inhibits clogging of the ribs (23) by kiwifruit fiber.

Description

Kiwi squeezer

The present invention relates to a kiwi squeezer for squeezing pulp and juice from kiwi.

Conventionally, there has been known a squeezer having a protrusion that squeezes fruit juice from the fruit when the cut surface of the citrus fruit is pressed and rotated, and a tray that receives the juice squeezed by the protrusion. (For example, refer to Patent Documents 1 and 2). The protrusion has a conical shape, and a plurality of ribs extending radially from the top of the conical shape toward the skirt are formed on the outer surface thereof. These ribs have a triangular cross-sectional shape orthogonal to the extending direction. In this squeezer, when the fruit is pressed against the protrusion and rotated, the fruit sand, that is, the pulp of the fruit, is crushed by the ribs, thereby squeezing the juice from the sand.

By the way, there is a demand to extract fruit and juice from kiwi instead of citrus fruits and use it for baby food, for example. Therefore, it is conceivable to use the above-mentioned restrictor. However, Kiwi has individuals that are harder than citrus fruits, and the ribs of the above-mentioned squeezer have a triangular cross section, so even if the kiwi is pressed against the protrusion, the ribs bite into the pulp. weak. Therefore, even if the pulp is rotated, the ribs are not easily caught by the pulp, and the pulp is easy to slip. Therefore, it is difficult to scrape kiwi and it is difficult to efficiently squeeze the pulp and juice.

Therefore, it is conceivable to raise the ribs in order to improve the biting of the ribs into the pulp. FIG. 15 shows such a restrictor. The diaphragm 100 has a recess 103 formed by recessing the adjacent ribs 102 of the protrusion 101 in an inverted U shape.

However, in the squeezer 100, since the ribs 102 are high, the biting of the ribs 102 into the flesh is improved, but the rotational resistance when rotating the kiwi is increased, and thus a strong force is required to rotate the kiwi. Is required, and it is difficult to efficiently squeeze the pulp and juice. Moreover, since kiwi originally has little fruit juice, the flesh cut by the ribs 102 tends to accumulate between the ribs 102. In addition, since the recesses 103 are formed between the ribs 102, the pulp is more likely to accumulate between the ribs 102. As a result, during use, the accumulated pulp may push the kiwi from the inside and rupture the outer skin. In addition, since the protrusion 101 is conical, it does not match the shape of the kiwi and may leave unsqueezed pulp.

In addition to the

above Patent Documents

1 and 2, a technique using a rib having a rectangular cross section as a citrus squeezer is known (see, for example, Patent Document 3). However, when this squeezer is applied to kiwi, tearing of the outer skin, unsqueezed pulp, and the like are expected, and simply applying the target to be squeezed to kiwi does not provide a function sufficient for practical use.

Japanese Utility Model Publication No. 56-136611 Japanese Utility Model Publication No. 56-4519 US Pat. No. 5,570,629

The present invention has been made to solve the above-described conventional problems, and an object of the present invention is to provide a kiwi squeezer that can efficiently squeeze the pulp and juice by rotating the kiwi even when the user has a weak force. To do.

In order to achieve the above object, the kiwi squeezer of the present invention is a kiwi squeezer provided with a protrusion for squeezing fruit and juice from kiwi when the cut surface of the kiwi is pressed and rotated. The portion is composed of a dome-shaped portion and a conical portion that is conical from the hem of the dome-shaped portion, and the top surface of the dome-shaped portion on the outer surface of the projection, and further the conical-shaped portion And the ribs have the same height in the cone-shaped portion, and the adjacent ribs have different heights in the dome-shaped portion. The height of the higher rib is the same as the height of the rib of the conical portion.

In this invention, it is preferable that the ribs at the top of the dome-shaped portion are thicker than the ribs at the conical portion.

In the present invention, it is preferable that the lower rib in the dome-shaped portion disappears before the top of the dome-shaped portion.

In this invention, the height of the rib in the dome-shaped portion is the same as the height of the rib in the conical-shaped portion, and the second height of the rib in the dome-shaped portion is lower than the first rib. A rib and a third rib in which the height of the rib in the dome-shaped portion is lower than the second rib, and the rotation direction of the kiwi in the order of the first rib, the third rib, the second rib, and the third rib. It is preferable that they are arranged side by side.

In the present invention, the first rib and the second rib are coupled to each other at the top of the dome-shaped portion, and the third rib is lowered from the conical-shaped portion toward the top, It is preferable to disappear before this.

In the present invention, it is preferable that the protruding portion is formed in a valley shape from the dome-shaped portion to the conical-shaped portion at an intermediate portion between adjacent ribs.

According to the kiwi squeezer of the present invention, the kiwi flesh can be scraped efficiently by the rib of the cone-shaped part and the higher rib in the dome-shaped part, thereby shortening the cooking time and making cooking fun. Can be provided. Moreover, clogging of the ribs caused by kiwi fibers can be suppressed by the lower ribs in the dome-shaped portion. As a result, the cooking time can be further shortened, and the trouble of cleaning the throttling device after use can be reduced.

Further, according to the configuration in which each rib at the top of the dome-shaped portion is thicker than each rib at the conical-shaped portion, the pressing force of each rib on the dome-shaped portion against the kiwi flesh can be reduced. As a result, the degree of biting of each rib with respect to the kiwi pulp can be optimized, and the feeling can be improved particularly in the initial stage of the drawing work, and the drawing work can be facilitated.

Also, according to the configuration in which the lower rib in the dome-shaped portion disappears before the top of the dome-shaped portion, the number of ribs that intersect at the top can be reduced. Thereby, clogging of the ribs due to the kiwi fibers at the top can be further suppressed, and the cooking time can be further shortened and the trouble of cleaning the squeezer after use can be further reduced.

In addition, the first rib, the second rib, and the third rib are formed such that the height of the rib in the dome-shaped portion is sequentially reduced, and the kiwi is rotated in the order of the first rib, the third rib, the second rib, and the third rib. According to the arrangement arranged in the direction, the third rib having the lowest height in the dome-shaped portion is provided on both sides of the first rib or the second rib. This makes it possible to further reduce clogging of the ribs caused by kiwi fibers at the top of the dome-shaped portion while improving the squeezing efficiency with three types of ribs, further shortening the cooking time and cleaning the squeezer after use. Can be further reduced.

Moreover, according to the structure which a 3rd rib becomes low toward the said top part from a cone-shaped part, and lose | disappears in front of the top part, clogging of the rib by the kiwi fiber in a top part can be suppressed further, and cooking time is further increased. It is possible to further shorten the time required for shortening and cleaning the diaphragm after use.

Further, according to the configuration in which the protrusion is formed in a valley shape from the dome-shaped portion to the conical shape portion in the intermediate portion between the adjacent ribs, the kiwi flesh scraped by the rib is in the valley-shaped intermediate portion. It becomes easy to flow down along. As a result, the scraped kiwi flesh is restrained from staying in the dome-shaped portion, and tearing of the kiwi skin at the top can be prevented.

The perspective view of the kiwi diaphragm based on one Embodiment of this invention. The top view of the said kiwi diaphragm. FIG. 3 is a sectional view taken along line A-A ′ of FIG. 2. The bottom view of the said kiwi diaphragm. The photograph which shows the mode at the time of the start of kiwi squeezing work using the said kiwi squeezer. The photograph which shows a mode when kiwi begins to be squeezed out by the above-mentioned kiwi squeezing work. The photograph which shows a mode that kiwi is squeezed one after another by the above-mentioned kiwi squeezing work. A photograph showing the state after the kiwi squeezing operation is completed. The perspective view for demonstrating the further detailed structure of the kiwi diaphragm based on the said embodiment. The top view which shows the 1st modification of the kiwi diaphragm based on the said embodiment. The perspective view which shows the 2nd modification of the kiwi diaphragm based on the said embodiment. The top view which shows the 3rd modification of the kiwi diaphragm based on the said embodiment. The top view which shows the 4th modification of the kiwi diaphragm based on the said embodiment. The top view which shows the 5th modification of the kiwi diaphragm based on the said embodiment. The perspective view of the conventional iris diaphragm.

A kiwi diaphragm according to an embodiment of the present invention will be described with reference to the drawings. 1 to 4 show the configuration of the kiwi diaphragm according to the present embodiment. The kiwi squeezer 1 includes a protrusion 2 that squeezes the pulp and juice from the kiwi when the cut surface of the kiwi is pressed and rotated, and a tray 3 that receives the pulp and juice squeezed by the protrusion 2. Prepare. The protrusion 2 includes a dome-shaped portion 21 and a conical-shaped portion 22 having a conical shape with a diameter increased from the skirt portion 21 a of the dome-shaped portion 21. The protrusion 2 has six ribs 23 on the outer surface of the protrusion 2. These ribs 23 extend radially from the top 21 b of the dome-shaped portion 21 to the skirt 21 a and further to the conical portion 22, and each rib 23 has a rectangular cross-sectional shape orthogonal to the extending direction of the ribs 23. Among the six ribs 23, adjacent ribs 23 have different heights in the dome-shaped portion 21.

The projection 2 and the tray 3 are integrally formed, and the projection 2 is raised from the approximate center of the upper bottom surface of the tray 3. The material of the protrusion 2 and the tray 3 is resin or the like. The dome-shaped portion 21 may have a substantially hemispherical shape corresponding to the outer shape of the kiwi deciduous portion or the top of the kiwi and the surrounding portion thereof, is substantially circular in plan view, and is in side view. It may be substantially semi-elliptical. When the dome-shaped portion 21 is substantially hemispherical, the radius thereof is, for example, approximately 16 [mm], but is not limited thereto. In the dome-shaped portion 21 and the conical-shaped portion 22, the outer surfaces of the portions where the ribs 23 are not formed are smooth curved surfaces 21c and 22a that are curved outward and have little slip resistance. The curved surface 21c is gently inclined.

The ribs 23 are connected at the top portion 21b, and the angle between adjacent ribs is equal to each other. The ribs 23 are alternately provided with a height in the dome-shaped portion 21. That is, the rib 23 has a high height and a low height in the dome-shaped portion 21, and if the higher rib 23 is a rib 23a and the lower rib 23 is a rib 23b, the

ribs

23a and 23b are Alternatingly arranged.

Each of the

ribs

23a and 23b has a height in the dome-shaped portion 21 in a range from, for example, approximately 1 [mm] to approximately 4 [mm], and the heights thereof are approximately 3 [mm] and approximately 2 respectively. [Mm] is desirable. The thickness of each

rib

23a, 23b is about 1 [mm], for example. Three anti-slip members 31 are arranged on the circumference at equal intervals on the bottom surface of the tray 3 (see FIG. 4).

Next, a usage example of the kiwi diaphragm 1 will be described with reference to FIGS. As shown in FIG. 5, when the kiwi is cut into a ring so as to be substantially orthogonal to the fruit core, and the cut surface of the kiwi K1 is pressed against the protrusion 2 from above, the rib 23 of the dome-shaped portion 21 pierces the flesh. Bitten. When the kiwi is rotated in this state, the rib 23 cuts the pulp, and as shown in FIG. 6, the pulp F1 and the fruit juice F2 are squeezed out and smoothly slide down on the curved surface 21c (not shown) and the curved surface 22a. . When the kiwi K1 is pressed and kept rotating, the protrusion 2 gradually enters the kiwi K1, and the flesh F1 and the fruit juice F2 are squeezed out one after another by the ribs 23, as shown in FIG. As shown in FIG. 8, the squeezed pulp F1 and fruit juice F2 accumulate in the tray 3.

In the kiwi squeezer 1 configured as described above, the rib 23 has a rectangular cross-sectional shape. Therefore, when the kiwi K1 is pressed against the protrusion 2 and rotated, the rib 23 is easily bitten. When the K1 is rotated, the pulp F1 is easily caught on the rib 23. Therefore, the height required to sufficiently cut the pulp F1 in the rib 23 is low, and as a result, the rotational resistance during the rotation of the kiwi K1 can be suppressed, and the force required for the rotation becomes weak. Moreover, the pulp F1 can be cut out with the weak force, therefore the pulp F1 and the fruit juice F2 can be efficiently squeezed out. Therefore, it is not necessary to press the kiwi K1 with a strong force, and the pulp F1 can be prevented from being crushed, thereby preventing the separation between the pulp F1 and the fruit juice F2 due to the crushed.

Further, since the curved surfaces 21c and 22a existing between the ribs 23 are curved outward, it is difficult for the flesh F1 to be accumulated between the ribs 23, and therefore the accumulated flesh is prevented from being pushed and ruptured from the inner side. it can. Moreover, since the protrusion part 2 is a shape suitable for Kiwi K1, it can reduce the squeeze residue of the pulp F1.

In addition, when the adjacent ribs 23 have the same height at the top portion 21b, it is difficult to cut the fibers such as fruit cores cut and extended by the ribs 23 with the adjacent ribs 23, and the fibers have a plurality of ribs. There may be clogging. On the other hand, in the kiwi squeezer 1 of the present embodiment, the above-mentioned heights are different, so that the fibers that have passed over the low ribs 23b can be surely cut off by the adjacent high ribs 23a. It does not straddle the plurality of ribs 23. Therefore, clogging with fibers can be suppressed. As a result, the trouble of taking out the clogged fibers can be saved, and therefore, the trouble of washing after use can be reduced.

Also, when the rib 23 is too low when the kiwi K1 is pressed and rotated, the rib 23 is not easily caught on the flesh F1, and the kiwi K1 is slippery, so that it is difficult to squeeze out the kiwi K1. On the other hand, if the rib 23 is too high, the rotational resistance increases and it is difficult to rotate, and therefore it is difficult to squeeze out the kiwi K1. On the other hand, in this embodiment, since the height of the rib 23 is appropriate, the kiwi K1 can be easily rotated and the pulp F1 can be easily cut out.

For example, when eight or ten ribs 23 are provided, the interval between the ribs 23 is narrowed at the top portion 21b, and the fibers are clogged therebetween. Therefore, it takes time to take them out. Further, for example, when four ribs 23 are provided, the rotational resistance during kiwi rotation increases, and the interval between the ribs 23 increases, so that it becomes easier for the pulp to accumulate between the ribs 23, resulting from the accumulation of the pulp. There is a risk that the outer skin will be torn. On the other hand, in the kiwi squeezer 1 according to the present embodiment, the number of ribs 23 is six, which is an appropriate number for squeezing the kiwi K1, so that the fibers are not easily clogged between the ribs 23, and the kiwi is reduced. K1 can be rotated more lightly, and the effect of preventing skin tearing can be improved.

Hereinafter, a more detailed configuration of the present embodiment will be described with reference to FIG. In the present embodiment, the

heights

23c and 23d of the ribs 23 are the same in the conical portion 22, and the heights h1 and h2 of the

adjacent ribs

23a and 23b are different from each other in the dome shape portion 21. In the dome-shaped portion 21, the height h1 of the higher rib 23a is the same as the heights h3 and h4 of the

ribs

23c and 23d of the conical portion 22. That is, in FIG. 9, the height of each rib 23 is set so as to satisfy the relationship of h1 = h3 = h4> h2. Note that the heights h1, h3, and h4 of the ribs 23 are the same, not only when they are exactly the same without error, but also to the extent that the effects described below are produced, taking into account tolerances.

According to the present kiwi squeezer 1, the

ribs

23c and 23d of the conical portion 22 and the higher rib 23a in the dome-shaped portion 21 can efficiently scrape the kiwi pulp, thereby shortening the cooking time. Cooking fun can be provided. Further, the clogging of the ribs 23 due to the kiwi fibers can be suppressed by the lower ribs 23b in the dome-shaped portion 21. As a result, the cooking time can be further shortened, and the trouble of cleaning the throttling device after use can be reduced.

(First modification)
FIG. 10 shows a modification of the kiwi diaphragm 1 according to the above embodiment. In this modification, the thickness T1 of each rib 23 at the top 21b of the dome-shaped portion 21 is larger than the thickness T2 of each rib 23 in the conical portion 22. As shown in FIG. 10, the thickness of the rib 23 is not limited to a continuous and gradually increasing form from the conical portion 22 to the top portion 21 b of the dome-shaped portion 21, but may be a stepwise increasing shape.

In this modification, by increasing the thickness of the rib 23 at the top portion 21b of the dome-shaped portion 21, the pressing force of the rib 23 against the kiwi pulp can be reduced. Thereby, optimization of the biting condition of each rib 23 with respect to the kiwi pulp can be achieved. In particular, by increasing the thickness of each rib 23 at the top portion 21b of the dome-shaped portion 21, it is possible to improve the feeling especially in the initial stage of the drawing operation, and the drawing operation can be facilitated.

(Second modification)
FIG. 11 shows another modification of the kiwi diaphragm 1 according to the above embodiment. In this modified example, the lower rib 23b in the dome-shaped portion 21 is continuously lowered as it approaches the top portion 21b of the dome-shaped portion 21, and disappears before the top portion 21b. In this modification, the ribs 23b may be gradually lowered (discontinuously). In addition, regarding the thickness of each rib 23, you may combine with the characteristic of a 1st modification.

According to the configuration of the present modification, the number of ribs 23 that intersect at the top 21b can be reduced. Thereby, clogging of the rib 23 by the kiwi fiber in the top portion 21b can be further suppressed, and the cooking time can be further shortened and the trouble of cleaning the squeezer after use can be further reduced.

(Third Modification)
FIG. 12 shows still another modification of the kiwi diaphragm 1 according to the above embodiment. This modification is characterized by having a pair of first ribs 23e and second ribs 23f and two pairs of third ribs 23g. The first rib 23e is formed such that the height of the rib in the dome-shaped portion 21 is the same as the height of the rib in the conical portion 22. The second rib 23f is formed such that the height of the rib in the dome-shaped portion 21 is lower than that of the first rib 23e. The third rib 23g is formed such that the height of the rib in the dome-shaped portion 21 is lower than that of the second rib 23f. The ribs are arranged in the kiwi rotation direction in the order of the first rib 23e, the third rib 23g, the second rib 23f, and the third rib 23g. In the form shown in FIG. 12, the ribs are arranged in the above-described order regardless of whether the kiwi is rotated clockwise or counterclockwise. In addition, regarding the thickness of each rib 23, you may combine with the characteristic of a 1st modification.

According to this modification, the third rib 23g having the lowest height in the dome-shaped portion 21 is provided on both sides of the first rib 23e or the second rib 23f. Thereby, while improving the drawing efficiency with the three types of

ribs

23e, 23f, and 23g, clogging of the ribs due to the kiwi fibers in the top portion 21b of the dome-shaped portion 21 can be further suppressed, and the cooking time can be further shortened, It is possible to further reduce the trouble of cleaning the diaphragm after use.

(Fourth modification)
FIG. 13 shows still another modification of the kiwi diaphragm 1 according to the above embodiment. In this modification, the first rib 23e and the second rib 23f are coupled to each other at the top portion 21b of the dome-shaped portion 21. Further, the third rib 23g continuously decreases from the conical portion 22 toward the top portion 21b and disappears before the top portion 21b. In this modification, the ribs 23b may be gradually lowered (discontinuously). In addition, regarding the thickness of each rib 23, you may combine with the characteristic of a 1st modification.

According to this modification, the number of ribs 23 intersecting at the top portion 21b can be reduced. Thereby, clogging of the ribs caused by the kiwi fibers in the top portion 21b can be further suppressed, and the cooking time can be further shortened and the trouble of cleaning the squeezer after use can be further reduced.

(5th modification)
FIG. 14 shows still another modification of the kiwi diaphragm 1 according to the above embodiment. In this modification, the projecting portion 2 is formed in a valley shape from the dome-shaped portion 21 to the conical-shaped portion 22 at the intermediate portion between the adjacent ribs 23. That is, a valley-shaped recess 24 is formed from the dome-shaped portion 21 to the conical-shaped portion 22. In this modification, the shape of each rib 23 may be combined with the features of the first to fourth modifications.

According to this modification, the kiwi flesh scraped by the ribs 23 easily flows down along the valley-shaped recess 24 formed in the intermediate part. As a result, the scraped kiwi pulp is restrained from staying in the dome-shaped portion 21, and tearing of the kiwi skin at the top 21 b can be prevented.

In addition, this invention is not limited to the structure of said embodiment, A various deformation | transformation is possible according to a use purpose. For example, the number of ribs 23 is not limited to the above, and may be plural.

DESCRIPTION OF SYMBOLS 1 Kiwi diaphragm 2 Protrusion part 21 Dome shape part 21a Bottom part 21b Top part 22

Conical part

23, 23a, 23b Rib

Claims

A kiwi squeezer comprising a protrusion that squeezes the pulp and juice from the kiwi when the cut surface of the kiwi is pressed and rotated,
The protrusion is composed of a dome-shaped portion and a conical portion that is conical from the hem of the dome-shaped portion, and the outer surface of the protrusion is skirted from the top of the dome-shaped portion, and further conical. It has a plurality of ribs extending radially in the shape part,
In the conical portion, the height of each rib is the same,
A first rib in which the height of the rib in the dome-shaped portion is the same as the height of the rib in the conical-shaped portion; a second rib in which the height of the rib in the dome-shaped portion is lower than the first rib; The height of the rib in the shape portion has a third rib that is lower than the second rib, and the first rib, the third rib, the second rib, and the third rib are arranged in the kiwi rotation direction in this order. Kiwi squeezer characterized by
The first rib and the second rib are connected to each other at the top of the dome-shaped portion, and the third rib is lowered from the conical-shaped portion toward the top and disappears before the top. The kiwi diaphragm according to claim 1.
The kiwi squeezer according to claim 1 or 2, wherein the protruding portion is formed in a valley shape from the dome-shaped portion to the conical-shaped portion at an intermediate portion between adjacent ribs.