WO2021182179A1 - Cuillère - Google Patents

Cuillère Download PDF

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Publication number
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
Authority
WO
WIPO (PCT)
Prior art keywords
spoon
bone
meat
dish
section
Prior art date
Application number
PCT/JP2021/007898
Other languages
English (en)
Japanese (ja)
Inventor
正規 芹沢
Original Assignee
有限会社芹沢製作所
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 有限会社芹沢製作所 filed Critical 有限会社芹沢製作所
Publication of WO2021182179A1 publication Critical patent/WO2021182179A1/fr

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Classifications

    • 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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  • Table Equipment (AREA)

Abstract

Lors de la séparation de la viande fixée à l'os d'une cuisse de poulet cuite, d'une aile de poulet ou d'un travers de porc, il est difficile d'utiliser une cuillère classique généralement utilisée pour séparer/racler complètement la viande de l'os et pour manger la viande en coupant et en divisant ensuite la viande.　En conséquence de la formation d'une section en creux 7 qui est fournie consécutivement au moyen d'une section en forme de V 5 et d'une section d'arc 6 au niveau d'une section d'extrémité distale ou d'une section latérale d'une section de bol 2 d'une cuillère 1, il est possible de séparer/racler facilement la viande d'un os de manière efficace et complète en amenant la section en creux 7 à couper la viande fixée sur la zone autour de l'os, en amenant la section en creux 7 en contact avec l'os et en déplaçant la cuillère 1 le long de l'os.
PCT/JP2021/007898 2020-03-09 2021-03-02 Cuillère WO2021182179A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2020-055062 2020-03-09
JP2020055062A JP6811402B1 (ja) 2020-03-09 2020-03-09 スプーン

Publications (1)

Publication Number Publication Date
WO2021182179A1 true WO2021182179A1 (fr) 2021-09-16

Family

ID=74096300

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2021/007898 WO2021182179A1 (fr) 2020-03-09 2021-03-02 Cuillère

Country Status (2)

Country Link
JP (1) JP6811402B1 (fr)
WO (1) WO2021182179A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60117774U (ja) * 1984-01-19 1985-08-09 中里　貞治 飲食用スプ−ン
US4535538A (en) * 1984-04-10 1985-08-20 Nelson Shelby W Combination non-disposable table utensil
JPH0483133U (fr) * 1990-11-30 1992-07-20

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60117774U (ja) * 1984-01-19 1985-08-09 中里　貞治 飲食用スプ−ン
US4535538A (en) * 1984-04-10 1985-08-20 Nelson Shelby W Combination non-disposable table utensil
JPH0483133U (fr) * 1990-11-30 1992-07-20

Also Published As

Publication number Publication date
JP6811402B1 (ja) 2021-01-13
JP2021137523A (ja) 2021-09-16

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