Device for the vertical storage, portioning and application of liquid seasonings for cylindrical food portions (sushi)
Patent Information
- Application Number
- DE202026000222
- Authority / Receiving Office
- DE · DE
- Patent Type
- Utility models
- Current Assignee / Owner
- Filing Date
- 2026-01-17
- Publication Date
- 2026-04-30
- Estimated Expiration
- 2036-01-31
Smart Images
Figure 00000000_0000_ABST
Abstract
Description
[0001] Device for the vertical storage of liquid seasonings and cylindrical food portions (sushi).
[0002] State of the art (The problem): Current sushi-to-go packaging consists mostly of shallow plastic trays. Eating the sushi generally requires two hands (holding the tray and guiding the chopsticks). Dipping into separate soy sauce containers often leads to contamination and uneven distribution of the sauce.
[0003] Technical field: The invention relates to food packaging for off-premises consumption, in particular for sushi rolls, which enables easy handling and clean dosing.
[0004] Object of the invention: Development of packaging that allows consumption while standing or walking, minimizes space requirements and allows precise dosing of seasonings without separate accessories. Advantages of the invention: • One-handed consumption: Ideal for the urban lifestyle. • Cleanliness: No open sauce bowls, no dripping. • Dosage control: The user determines the exact amount of sauce per piece. • Sustainability: More compact design reduces material consumption compared to flat trays. drawing
[0005] Solution to the problem (The technical description): The invention consists of three main components: 1 Cylindrical housing 2 portions of sushi 3 Push-up mechanism 4 Integrated application wand
Claims
[1] A vertical hollow body in which portions of sushi are stacked on top of each other. [2] Sushi portions [3] A movable base inside the cylinder which can be manually moved upwards by applying pressure via the integrated application rod to expose the uppermost portion. [4] A hollow rod fixed to the casing (e.g. by adhesion or clip connection) and filled with a liquid seasoning (e.g. soy sauce). The rod serves as a dosing aid, allowing the sauce to be applied directly to the exposed portion before it is removed.