WO2021182179A1 - Spoon - Google Patents
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- WO2021182179A1 WO2021182179A1 PCT/JP2021/007898 JP2021007898W WO2021182179A1 WO 2021182179 A1 WO2021182179 A1 WO 2021182179A1 JP 2021007898 W JP2021007898 W JP 2021007898W WO 2021182179 A1 WO2021182179 A1 WO 2021182179A1
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47G—HOUSEHOLD OR TABLE EQUIPMENT
- A47G21/00—Table-ware
- A47G21/04—Spoons; Pastry servers
Definitions
- the present invention is a technique related to a spoon that can efficiently separate or scrape the meat around the bone from the bone, and can cut and eat it.
- Patent Document 1 has a spoon technology capable of scooping pasty foods such as curry, stew, and jam.
- This spoon has an arc portion on the guide side edge formed on the tip of the dish or the side surface of the dish.
- the present invention is intended to improve the problems of the prior art, and provides a spoon that can more easily separate the meat around the bone and eat it by scraping.
- the present invention firstly applies to the meat around the bone in a spoon consisting of a dish portion that is entirely curved and curved and a holding portion for holding by hand.
- the spoon is characterized in that a V-shaped recess that can be contacted at two or more points is formed at the tip or side of the dish.
- the spoon according to claim 1 wherein a blade portion is formed on at least a part of the back surface side with respect to the scooping surface of the recessed region formed at the tip of the dish portion.
- claim 1 or 2 is characterized in that a V-shape having an opening angle of 80 ° to 140 ° and a concave portion connected by an arc are formed at the tip or side of the dish portion. It is a spoon described in.
- the spoon according to claim 1 or 2 wherein the recess is formed by combining the hypotenuse and the bottom of three straight lines at the tip or side of the dish.
- the spoon according to claim 1 or 2 wherein the recess is formed of an arc formed by contacting the tip or side of the dish with an opening angle of two tangents of 80 ° to 140 °. ..
- the size and diameter of the cross section of bones such as chicken legs, chicken wings, and spare ribs on the market are about 5 to 15 mm. It is easy to contact according to the thickness.
- the V shape composed of two straight lines has an opening angle of 80 ° to 140 °, and the opening length of the tip of the V shape is set to about 10 to 20 mm.
- the shape portion comes into contact with the bone, it comes into contact with both sides of the bone at two points.
- the arc portion makes one point contact with the meat, so that the entire concave portion makes three points of contact.
- the recess provided on the extension line of the shaft core of the holding portion is easily cut into the meat.
- the attached dish allows you to scoop up the cut meat and rice together and eat them.
- the spoon having a blade formed in at least a part of the concave region formed at the tip of the dish of the present invention has the entire dish curved in a recessed shape, and has two or more points in a V shape and an arc. Since it can be contacted, it is easier to apply the force applied to cutting when it comes in contact with a knife, etc., compared to a knife with a normal straight blade, and by increasing the size, bones and bones such as chicken legs, wings, spare ribs, etc. It is easy to cut the cartilage part between. This is more effective than a normal knife or the like.
- the spoon having a recess formed by combining the hypotenuse and the bottom consisting of three straight lines on the tip or side of the dish portion of the present invention has a relatively flat bone because the bottom of the recess is formed by a straight line. It is easy to contact. It is also effective for flat bones such as chicken legs, chicken wings, or spare ribs.
- FIG. 5 is a cross-sectional view taken along the line AA of FIG. 1 showing an embodiment of the present invention. It is a perspective view which shows the Example of this invention. It is a top view which shows the relationship with the bone in the Example of this invention. It is a BB diagram which shows the relationship with the bone in the Example of this invention. It is a front view which shows the other Example of this invention. It is a front view which shows the other Example of this invention. It is a front view which shows the other Example of this invention. It is a front view which shows the other Example of this invention. It is a front view which shows the other Example of this invention. It is a front view which shows the other Example of this invention. It is a front view which shows the other Example of this invention. It is a front view which shows the other Example of this invention. It is a front view which shows the other Example of this invention. It is a front view which shows the other Example of this invention. It is a front view which shows the other Example of this invention. It is a front
- FIG. 1 is a front view of an embodiment of the spoon 1 of the present invention, which comprises a dish portion 2 for cooking, separating, scooping and eating food, and a holding portion 3 for holding by hand.
- a V-shaped 5 composed of two straight lines and a recess 7 connected by an arc 6 are formed.
- the opening angle a of the V shape is preferably about 80 ° to 140 °
- the opening length b is preferably about 10 to 20 mm.
- FIG. 2 is a rear view of an embodiment of the spoon 1 of the present invention
- FIG. 3 is a plan view of the embodiment of the spoon 1 of the present invention
- FIG. 4 is a right side view of the embodiment of the spoon 1 of the present invention.
- FIG. 5 is a left side view of an embodiment of the spoon 1 of the present invention
- FIG. 6 is a sectional view taken along line AA of the embodiment of the spoon 1 of the present invention
- FIG. 7 is a sectional view of the spoon 1 of the present invention. It is a perspective view of an Example.
- FIG. 8 and 9 are a plan view and a BB diagram showing the relationship with the bone in the embodiment of the spoon 1 of the present invention, and show a state in which the recess 7 is in contact with the bone 8.
- the V-shape 5 composed of two straight lines makes two points of contact with the outer peripheral portion of the bone, one point of contact with the meat in the arc 6, and a total of three points of contact with the entire recess.
- FIG. 10 is a rear view of an embodiment of the spoon 10 of the present invention, which comprises a dish portion 2 and a holding portion 3 for holding by hand, and a blade portion 9 is formed in at least a part of a region of a recess 7.
- the blade portion is provided on the back side with respect to the scooping surface of the dish portion.
- the length of the blade is preferably about 2 to 3 mm in the axial direction of the holding portion from the edge of the tip of the dish portion.
- FIG. 11 is a front view of an embodiment of the spoon 11 of the present invention.
- a trapezoidal recess 7 is formed which is combined and connected in 6A, and is in contact with the bone at two points.
- FIG. 12 is a front view of an embodiment of the spoon 12 of the present invention, which includes a dish portion 2 and a holding portion 3 for holding by hand, and a V shape 5 and an arc 6 composed of two straight lines beside the dish portion.
- the recesses 7 are formed in series with the above.
- FIG. 13 is a front view of an embodiment of the spoon 13 of the present invention.
- the opening angle a at which two points are in contact is preferably about 80 ° to 140 °.
- FIG. 14 is a front view of an embodiment of the spoon 14 of the present invention, which is composed of a dish portion 2 and a holding portion 3 for holding by hand, and the bottom of the recess 7 is formed in a V-groove so as to 2 with respect to the bone. There is point contact.
- the spoon of the present invention is made of metal such as stainless steel, non-ferrous metal such as titanium alloy or aluminum, synthetic resin, wood, etc., and is integrally molded or has a countersunk portion and a holding portion as a connected structure. But it doesn't matter.
- the dish portion may have a curved concave shape or a flat shape.
- the spoon provided with a recess at the tip or side of the dish of the present invention can easily separate and scrape the meat around the bone from the bone, and the separated meat can be scooped up and eaten as it is. Therefore, for example, by using it in a restaurant that provides cooked chicken legs, chicken wings, spare ribs, etc., it is highly expected that the time required for eating will be shortened and the table turnover rate will be improved.
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Abstract
When separating meat attached to the bone of a cooked chicken leg, a chicken wing, or a sparerib, it is difficult with a generally used, conventional spoon to completely separate/scrape the meat from/off the bone and to eat the meat by subsequently cutting and dividing the meat. As a result of forming a depressed section 7 that is consecutively provided by means of a V-shaped section 5 and an arc section 6 at a distal-end section or a lateral section of a bowl section 2 of a spoon 1, it is possible to easily separate/scrape meat from/off a bone in an efficient, complete manner by causing the depressed section 7 to cut into the meat attached to the area around the bone, by bringing the depressed section 7 into contact with the bone and by moving the spoon 1 along the bone.
Description
本発明は骨の周りに付いている肉を効率良く骨から分離または削ぐことが容易にでき、そして切り分けて食べることができる、スプーンに関する技術である。
The present invention is a technique related to a spoon that can efficiently separate or scrape the meat around the bone from the bone, and can cut and eat it.
従来、例えば調理されたチキンレッグや手羽先、スペアリブに付いている肉を切り分け食べるには、利き手にナイフを持ち、反利き手にフォークを持ち、フォークで肉を押さえ、ナイフで肉を切り分ける動作をし、切り分けた肉を反利き手に持ったフォークにより食べる。しかし反利き手で食べ物を刺すことやすくって食べる行為が不得手な場合には、一旦利き手に持っているナイフを皿の上やテーブルに置き、利き手にフォークを持ち替えて食べる行為が見受けられる。特に切り分けた肉と一緒にライスなどを食べる際は、利き手にスプーンやフォークなどを持ち替えて食べる行為が非常によく見受けられる。
Conventionally, for example, to cut and eat meat attached to cooked chicken legs, chicken wings, and spare ribs, hold the knife in the dominant hand, hold the fork in the non-dominant hand, hold the meat with the fork, and cut the meat with the knife. Then eat the cut meat with a fork in your anti-dominant hand. However, if it is easy to stab food with your anti-dominant hand and you are not good at eating, you can see the act of putting the knife in your dominant hand on a plate or table and changing the fork to your dominant hand. Especially when eating rice with cut meat, it is very common to change the spoon or fork to the dominant hand.
そのようなことから、持ち替える動作を行わずにするため、ナイフを使用せずに、利き手にスプーンを持ち、反利き手にフォークを持ち、フォークで肉を押さえ、スプーンで肉を骨から分離させ、切り分け、そのまま利き手に持ったスプーンにより肉やライスなどを食べる行為は、従来のスプーンでは困難であった。それは一般的なスプーンの保持部を手に持って皿部を正面から見た時、皿部縁側全体が凸状の大きな円弧形状になっているため、この凸状円弧部分を骨の周りに付いている肉に切り込む、あるいは押し当てた際、肉に対し食いつきが悪く、滑ってしまい骨から肉を分離させることができなかった。
Therefore, in order to avoid the movement of changing hands, without using a knife, hold the spoon in the dominant hand, hold the fork in the non-dominant hand, hold the meat with the fork, separate the meat from the bone with the spoon, It was difficult to cut and eat meat, rice, etc. with a spoon held in the dominant hand as it is with a conventional spoon. When you hold the holding part of a general spoon in your hand and look at the dish part from the front, the entire edge side of the dish part has a large convex arc shape, so this convex arc part is attached around the bone. When cut or pressed against the meat, it did not bite into the meat and slipped, making it impossible to separate the meat from the bone.
そこで、従来技術として特許文献１にはカレーやシチュー、ジャムなどのペースト状の食品を掬い取ることができるスプーンの技術があった。このスプーンは皿部先端または、皿部側面に誘導側縁の円弧部が形成されている。
Therefore, as a prior art, Patent Document 1 has a spoon technology capable of scooping pasty foods such as curry, stew, and jam. This spoon has an arc portion on the guide side edge formed on the tip of the dish or the side surface of the dish.
しかしながら、特許文献１に記載のスプーンにより調理されたチキンレッグや手羽先、スペアリブに付いている肉を骨から分離させる場合、皿部に形成された誘導側縁の円弧部で肉に当接し骨まで切込ませた場合、骨と円弧部が１点でしか接触せず、骨の形状にフィットしないので不安定であった。これは骨の太さに応じて円弧部の大きさが対応していないからである。その不安定な状態で、肉を骨から分離させるためスプーンを骨に沿って移動させた場合、肉をきれいに分離、または削ぐことは容易ではなかった。
However, when the meat attached to the chicken legs, chicken wings, and spare ribs cooked with the spoon described in Patent Document 1 is separated from the bone, the meat comes into contact with the meat at the arc portion of the guiding side edge formed on the dish portion and the bone. When the cut was made up to, the bone and the arc portion touched at only one point and did not fit the shape of the bone, so that it was unstable. This is because the size of the arc portion does not correspond to the thickness of the bone. In that unstable state, when the spoon was moved along the bone to separate the meat from the bone, it was not easy to separate or scrape the meat cleanly.
本発明は従来技術の問題を改良しようとするものであり、骨の周りに付いている肉をより容易に分離し、削いで食べることができるスプーンを提供するものである。
The present invention is intended to improve the problems of the prior art, and provides a spoon that can more easily separate the meat around the bone and eat it by scraping.
本発明は上記の目的を達成するため第１に、全体が陥状で湾曲している皿部と、手で保持するための保持部からなるスプーンにおいて、骨の周りに付いている肉に対して２点以上で接触可能なＶ形状の凹部を前記皿部の先端もしくは横に形成したことを特徴とするスプーンである。
In order to achieve the above object, the present invention firstly applies to the meat around the bone in a spoon consisting of a dish portion that is entirely curved and curved and a holding portion for holding by hand. The spoon is characterized in that a V-shaped recess that can be contacted at two or more points is formed at the tip or side of the dish.
第２に、前記皿部の先端に形成された前記凹部領域のすくう面に対して背面側の少なくとも一部に刃部を形成したことを特徴とする請求項１記載のスプーンである。
Secondly, the spoon according to claim 1, wherein a blade portion is formed on at least a part of the back surface side with respect to the scooping surface of the recessed region formed at the tip of the dish portion.
第３に、前記皿部の先端もしくは横に２つの直線からなる開き角度が８０°から１４０°のＶ形状と円弧で連設された前記凹部を形成したことを特徴とする請求項１または２に記載のスプーンである。
Thirdly, claim 1 or 2 is characterized in that a V-shape having an opening angle of 80 ° to 140 ° and a concave portion connected by an arc are formed at the tip or side of the dish portion. It is a spoon described in.
第４に、前記皿部の先端もしくは横に３つの直線からなる斜辺と底辺で組み合わせ連設された前記凹部を形成したことを特徴とする請求項１または２に記載のスプーンである。
Fourth, the spoon according to claim 1 or 2, wherein the recess is formed by combining the hypotenuse and the bottom of three straight lines at the tip or side of the dish.
第５に、前記皿部の先端もしくは横に２つの接線の開き角度が８０°から１４０°で接する円弧からなる前記凹部を形成したことを特徴とする請求項１または２に記載のスプーンである。
Fifth, the spoon according to claim 1 or 2, wherein the recess is formed of an arc formed by contacting the tip or side of the dish with an opening angle of two tangents of 80 ° to 140 °. ..
通常、市販されているチキンレッグや手羽先、スペアリブなどの骨の断面のサイズ、直径は約５～１５ｍｍ程度なので、本発明の皿部先端もしくは横に凹部を設けたスプーンは、骨の形状や太さに応じて当接しやすくなっている。本発明においては、２つの直線からなるＶ形状が８０°から１４０°の開き角度を有していること、そしてＶ形状先端の開き長さを約１０～２０ｍｍ程度に設定されているので、Ｖ形状部を骨に当接した際、骨の両脇に対して２点で接触する。更に、Ｖ形状谷部を円弧に形成し連設することにより、円弧部で肉に１点接触するので、凹部全体で３点接触することになる。これらにより安定して容易に骨から肉をきれいに分離、あるいは削ぐことができる。
Normally, the size and diameter of the cross section of bones such as chicken legs, chicken wings, and spare ribs on the market are about 5 to 15 mm. It is easy to contact according to the thickness. In the present invention, the V shape composed of two straight lines has an opening angle of 80 ° to 140 °, and the opening length of the tip of the V shape is set to about 10 to 20 mm. When the shape portion comes into contact with the bone, it comes into contact with both sides of the bone at two points. Further, by forming the V-shaped valley portion in an arc and continuously providing the V-shaped valley portion, the arc portion makes one point contact with the meat, so that the entire concave portion makes three points of contact. These allow the meat to be stably and easily separated or scraped from the bone.
また本発明においては、保持部の力が凹部先端にかかり易いため保持部の軸芯の延長線上に設けた凹部が肉に対して切込み易くなっている。これらにより、ナイフなどの鋭利なものを使用せずにスプーンを骨に沿って移動させることや前後左右の動作により安定して容易に骨から肉をきれいに分離、あるいは削ぐことができる。また、併設されている皿部により、切り分けられた肉やライスなどを一緒にそのまますくって食べることができるものである。
Further, in the present invention, since the force of the holding portion is easily applied to the tip of the recess, the recess provided on the extension line of the shaft core of the holding portion is easily cut into the meat. As a result, it is possible to move the spoon along the bone without using a sharp object such as a knife, and to stably and easily separate or scrape the meat from the bone by moving forward, backward, left and right. In addition, the attached dish allows you to scoop up the cut meat and rice together and eat them.
本発明の皿部の先端に形成された凹部領域の少なくとも一部に刃部を形成したスプーンは、皿部全体が陥状で湾曲していること、そしてＶ形状と円弧で２点以上の当接が可能なので、通常の直線的な刃部を持つナイフなどに比べ、当接した時の切断に掛ける力が掛かりやすく、また大きくなることにより、チキンレッグや手羽先、スペアリブなど、骨と骨の間の軟骨部分に対して切断し易くなっている。これは通常のナイフなどより効果が高い。
The spoon having a blade formed in at least a part of the concave region formed at the tip of the dish of the present invention has the entire dish curved in a recessed shape, and has two or more points in a V shape and an arc. Since it can be contacted, it is easier to apply the force applied to cutting when it comes in contact with a knife, etc., compared to a knife with a normal straight blade, and by increasing the size, bones and bones such as chicken legs, wings, spare ribs, etc. It is easy to cut the cartilage part between. This is more effective than a normal knife or the like.
本発明の皿部の先端もしくは横に３つの直線からなる斜辺と底辺で組み合わせ連設された凹部を形成したスプーンは、凹部の底辺が直線で形成されているので比較的平らな骨に対して当接し易くなっている。チキンレッグや手羽先、またはスペアリブなどの平べったい骨に対しても有効である。
The spoon having a recess formed by combining the hypotenuse and the bottom consisting of three straight lines on the tip or side of the dish portion of the present invention has a relatively flat bone because the bottom of the recess is formed by a straight line. It is easy to contact. It is also effective for flat bones such as chicken legs, chicken wings, or spare ribs.
以下、本発明の実施の形態について図面を用いて具体的に説明する。
Hereinafter, embodiments of the present invention will be specifically described with reference to the drawings.
図１は本発明のスプーン１の実施例の正面図であり、食べ物を調理したり、取り分けたり、すくって食べたりするための皿部２と、手で保持するための保持部３からなり、軸芯４の延長線上に、２つの直線からなるＶ形状５と円弧６で連設された凹部７を形成している。また、Ｖ形状の開き角度aは約８０°から１４０°、開き長さbは約１０～２０ｍｍ程度が良好である。図２は本発明のスプーン１の実施例の背面図であり、図３は本発明のスプーン１の実施例の平面図であり、図４は本発明のスプーン１の実施例の右側面図であり、図５は本発明のスプーン１の実施例の左側面図であり、図６は本発明のスプーン１の実施例のＡ－Ａ線断面図であり、図７は本発明のスプーン１の実施例の斜視図である。
FIG. 1 is a front view of an embodiment of the spoon 1 of the present invention, which comprises a dish portion 2 for cooking, separating, scooping and eating food, and a holding portion 3 for holding by hand. On the extension line of the shaft core 4, a V-shaped 5 composed of two straight lines and a recess 7 connected by an arc 6 are formed. Further, the opening angle a of the V shape is preferably about 80 ° to 140 °, and the opening length b is preferably about 10 to 20 mm. FIG. 2 is a rear view of an embodiment of the spoon 1 of the present invention, FIG. 3 is a plan view of the embodiment of the spoon 1 of the present invention, and FIG. 4 is a right side view of the embodiment of the spoon 1 of the present invention. FIG. 5 is a left side view of an embodiment of the spoon 1 of the present invention, FIG. 6 is a sectional view taken along line AA of the embodiment of the spoon 1 of the present invention, and FIG. 7 is a sectional view of the spoon 1 of the present invention. It is a perspective view of an Example.
図８、図９は本発明のスプーン１の実施例での骨との関係を示す平面図とＢ－Ｂ線図であり、骨８に凹部７を当接した様子を示している。２つの直線からなるＶ形状５が骨の外周部に対して２点接触し、円弧６で肉に１点接触し、凹部全体で合計３点接触している。この状態でスプーンを骨に沿って移動させることで骨から肉を分離あるいは削ぐことができるものである。図９は骨の周りに付いている肉を省略している。
8 and 9 are a plan view and a BB diagram showing the relationship with the bone in the embodiment of the spoon 1 of the present invention, and show a state in which the recess 7 is in contact with the bone 8. The V-shape 5 composed of two straight lines makes two points of contact with the outer peripheral portion of the bone, one point of contact with the meat in the arc 6, and a total of three points of contact with the entire recess. By moving the spoon along the bone in this state, the meat can be separated or scraped from the bone. FIG. 9 omits the meat around the bone.
図１０は本発明のスプーン１０の実施例の背面図であり、皿部２と、手で保持するための保持部３からなり、凹部７の領域の少なくとも一部に刃部９を形成している。この実施例では皿部のすくう面に対して背面側に刃部を設けている。また、刃の長さは皿部先端の縁から保持部軸方向に約２～３ｍｍ程度が良好である。
FIG. 10 is a rear view of an embodiment of the spoon 10 of the present invention, which comprises a dish portion 2 and a holding portion 3 for holding by hand, and a blade portion 9 is formed in at least a part of a region of a recess 7. There is. In this embodiment, the blade portion is provided on the back side with respect to the scooping surface of the dish portion. Further, the length of the blade is preferably about 2 to 3 mm in the axial direction of the holding portion from the edge of the tip of the dish portion.
図１１は本発明のスプーン１１の実施例の正面図であり、皿部２と、手で保持するための保持部３からなり、３つの直線からなる、斜辺のＶ形状５と底辺の直線底部６Ａで組み合わせ連設された台形状の凹部７を形成し、骨に対して2点接触している。
FIG. 11 is a front view of an embodiment of the spoon 11 of the present invention. A trapezoidal recess 7 is formed which is combined and connected in 6A, and is in contact with the bone at two points.
図１２は本発明のスプーン１２の実施例の正面図であり、皿部２と、手で保持するための保持部３からなり、皿部の横に２つの直線からなるＶ形状５と円弧６で連設された凹部７を形成している。
FIG. 12 is a front view of an embodiment of the spoon 12 of the present invention, which includes a dish portion 2 and a holding portion 3 for holding by hand, and a V shape 5 and an arc 6 composed of two straight lines beside the dish portion. The recesses 7 are formed in series with the above.
図１３は本発明のスプーン１３の実施例の正面図であり、皿部２と、手で保持するための保持部３からなり、凹部７全体を円弧６で形成している、骨に対して2点接触する開き角度aは約８０°から１４０°程度が良好である。
FIG. 13 is a front view of an embodiment of the spoon 13 of the present invention. The opening angle a at which two points are in contact is preferably about 80 ° to 140 °.
図１４は本発明のスプーン１４の実施例の正面図であり、皿部２と、手で保持するための保持部３からなり、凹部７の底をＶ溝に形成し、骨に対して2点接触している。
FIG. 14 is a front view of an embodiment of the spoon 14 of the present invention, which is composed of a dish portion 2 and a holding portion 3 for holding by hand, and the bottom of the recess 7 is formed in a V-groove so as to 2 with respect to the bone. There is point contact.
本発明のスプーンはステンレス鋼などの金属製、チタン合金やアルミニウムなどの非鉄金属製、または合成樹脂、木材などで形成されるものであり、一体成型あるいは皿部と保持部を連結構造としたものでも構わないものである。
The spoon of the present invention is made of metal such as stainless steel, non-ferrous metal such as titanium alloy or aluminum, synthetic resin, wood, etc., and is integrally molded or has a countersunk portion and a holding portion as a connected structure. But it doesn't matter.
皿部周囲と凹部周囲端面を口当たり良くするため、丸く磨き上げる加工などをしても良い。なお、皿部は湾曲した凹み状でも平ら状でもよい。
In order to make the edges around the dish and the edges around the recess more palatable, it may be polished into a round shape. The dish portion may have a curved concave shape or a flat shape.
本発明の皿部の先端もしくは横に凹部を設けたスプーンは、骨の周りについた肉を骨から容易に分離、削ぐことができ、分離された肉をそのまますくって食することができるものであるため、例えば調理されたチキンレッグや手羽先、スペアリブなどを提供する飲食店で使用することで、食事にかかる時間が短縮され、テーブル回転率が良くなることが大いに期待される。
The spoon provided with a recess at the tip or side of the dish of the present invention can easily separate and scrape the meat around the bone from the bone, and the separated meat can be scooped up and eaten as it is. Therefore, for example, by using it in a restaurant that provides cooked chicken legs, chicken wings, spare ribs, etc., it is highly expected that the time required for eating will be shortened and the table turnover rate will be improved.
１…スプーン
２…皿部
３…保持部
４…軸芯
５…Ｖ形状部
６…円弧部
６Ａ…直線底部
７…凹部
８…骨
９…刃部
１０…スプーン
１１…スプーン
１２…スプーン
１３…スプーン
１４…スプーン
ａ…開き角度
ｂ…開き長さ
1 ...Spoon 2 ... Dish 3 ... Holding 4 ... Shaft core 5 ... V-shaped 6 ... Arc 6A ... Straight bottom 7 ... Recess 8 ... Bone 9 ... Blade 10 ... Spoon 11 ... Spoon 12 ... Spoon 13 ... Spoon 14 ... Spoon a ... Opening angle b ... Opening length
２…皿部
３…保持部
４…軸芯
５…Ｖ形状部
６…円弧部
６Ａ…直線底部
７…凹部
８…骨
９…刃部
１０…スプーン
１１…スプーン
１２…スプーン
１３…スプーン
１４…スプーン
ａ…開き角度
ｂ…開き長さ
1 ...
Claims (5)
- 全体が陥状で湾曲している皿部と、手で保持するための保持部からなるスプーンにおいて、骨の周りに付いている肉に対して２点以上で接触可能なＶ形状の凹部を前記皿部の先端もしくは横に形成したことを特徴とするスプーン。 In a spoon consisting of a dish part that is entirely concave and curved and a holding part for holding by hand, a V-shaped recess that can make contact with the meat around the bone at two or more points is described above. A spoon characterized by being formed at the tip or side of the dish.
- 前記皿部の先端に形成された前記凹部領域のすくう面に対して背面側の少なくとも一部に刃部を形成したことを特徴とする請求項１に記載のスプーン。 The spoon according to claim 1, wherein a blade portion is formed on at least a part of the back surface side with respect to the scooping surface of the recessed region formed at the tip of the dish portion.
- 前記皿部の先端もしくは横に２つの直線からなる開き角度が８０°から１４０°のＶ形状と円弧で連設された前記凹部を形成したことを特徴とする請求項１または２に記載のスプーン。 The spoon according to claim 1 or 2, wherein the recess formed by forming a V-shape having an opening angle of 80 ° to 140 ° and a circular arc formed at the tip or side of the dish portion. ..
- 前記皿部の先端もしくは横に３つの直線からなる斜辺と底辺で組み合わせ連設された前記凹部を形成したことを特徴とする請求項１または２に記載のスプーン。 The spoon according to claim 1 or 2, wherein the recess is formed by combining the hypotenuse and the bottom of three straight lines at the tip or side of the dish.
- 前記皿部の先端もしくは横に２つの接線の開き角度が８０°から１４０°で接する円弧からなる前記凹部を形成したことを特徴とする請求項１または２に記載のスプーン。
The spoon according to claim 1 or 2, wherein the recess is formed of an arc formed by contacting the tip or side of the dish with an opening angle of two tangents of 80 ° to 140 °.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020-055062 | 2020-03-09 | ||
| JP2020055062A JP6811402B1 (en) | 2020-03-09 | 2020-03-09 | spoon |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2021182179A1 true WO2021182179A1 (en) | 2021-09-16 |
Family
ID=74096300
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2021/007898 WO2021182179A1 (en) | 2020-03-09 | 2021-03-02 | Spoon |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP6811402B1 (en) |
| WO (1) | WO2021182179A1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60117774U (en) * | 1984-01-19 | 1985-08-09 | 中里 貞治 | spoon for eating and drinking |
| US4535538A (en) * | 1984-04-10 | 1985-08-20 | Nelson Shelby W | Combination non-disposable table utensil |
| JPH0483133U (en) * | 1990-11-30 | 1992-07-20 |
-
2020
- 2020-03-09 JP JP2020055062A patent/JP6811402B1/en active Active
-
2021
- 2021-03-02 WO PCT/JP2021/007898 patent/WO2021182179A1/en active Application Filing
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60117774U (en) * | 1984-01-19 | 1985-08-09 | 中里 貞治 | spoon for eating and drinking |
| US4535538A (en) * | 1984-04-10 | 1985-08-20 | Nelson Shelby W | Combination non-disposable table utensil |
| JPH0483133U (en) * | 1990-11-30 | 1992-07-20 |
Also Published As
| Publication number | Publication date |
|---|---|
| JP6811402B1 (en) | 2021-01-13 |
| JP2021137523A (en) | 2021-09-16 |
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