Cooking tool and cooking method

Abstract

To provide a cooking tool capable of easily cutting a vegetable or the like without requiring a large space.SOLUTION: A handheld chopping board 1 is integrally formed by an oval-shaped chopping board body part that can be held by being placed flat on a palm and a holding part for holding the chopping board body part 2 in a hand. An upper surface of the chopping board body part is a chopping board surface 4 on which a cooking object such as a vegetable is to be placed. The holding part is provided on a bottom surface side of the chopping board body part and has a finger insertion hole to which two fingers can be inserted.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a cooking utensil and a cooking method, and more particularly to a cooking utensil and a cooking method that can easily cut vegetables and the like without taking up space. [Background technology]

[0002] When cutting vegetables in cooking, it is essential to use a cutting board as one of the cooking utensils in order to avoid damaging the counter or table on which the vegetables are placed. This cutting board has a large rectangular shape and needs to be taken out from a shelf or stand, placed on the counter or table, and then returned to its original position, which means that it takes up space when in use or when stored, and the cutting board is also heavy, making it a burden to take in and out. Summary of the Invention [Problem to be solved by the invention]

[0003] The present invention has been made in consideration of the above-mentioned problems with the conventional technology, and has an object to provide a cooking utensil and cooking method that can easily cut vegetables and the like without taking up space. [Means for solving the problem]

[0004] The invention described in claim 1 is A palm-sized cutting board body that can be held in the palm of your hand, A fastener for fastening the cutting board body to the hand; The present invention is characterized by the following features. The invention described in claim 2 is as follows: The fastening portion has a finger insertion hole into which one or more fingers can be inserted; It is characterized by: The invention described in claim 3 is The fastening portion includes one or more finger holes formed in the cutting board body portion; It is characterized by: The invention described in claim 4 is The fastening portion includes a protrusion that is erected on the surface of the cutting board body opposite to the cutting board surface and can be held between the fingers of a hand; It is characterized by: The invention described in claim 5 is A palm-sized cutting board body that can be held in the palm of your hand, A finger hook having a projection and recess formed on all or part of the periphery of the cutting board body; The present invention is characterized by the following features. The invention described in claim 6 is as follows: A pressing part is provided which is fitted to the thumb and holds down the cooking object placed on the cutting board body, The pressing part is provided independently of the cutting board main body part, or is connected to the cutting board main body part by a connecting member; It is characterized by: The invention described in claim 7 is as follows: Place a palm-sized cutting board in your palm and hold it in your hand. The method of placing the food to be cooked on a cutting board and cutting it with a knife, It is characterized by: Effect of the Invention

[0005] According to the present invention, vegetables and the like can be cut in the palm of the hand, so cooking space is not required, and the small size and light weight make it easy to handle. [Brief description of the drawings]

[0006] [Figure 1] 1 is an explanatory diagram showing a state in which a handheld cutting board as a first embodiment of the cooking utensil of the present invention is used. FIG. [Diagram 2] FIG. 2 is a plan view of the handheld cutting board in FIG. [Diagram 3] FIG. 2 is a bottom view of the handheld cutting board in FIG. [Figure 4] FIG. 2 is a right side view of the handheld cutting board in FIG. [Diagram 5] FIG. 2 is a front view of the handheld cutting board in FIG. [Figure 6] FIG. 2 is an explanatory diagram of how to use the hand-held cutting board in FIG. 1. [Figure 7] FIG. 2 is an explanatory diagram of how to use the hand-held cutting board in FIG. 1. [Figure 8] FIG. 13 is a plan view showing a modified example of a handheld cutting board. [Figure 9] 9 is a cross-sectional view taken along line CC' in FIG. 8. [Figure 10] FIG. 11 is an explanatory diagram showing a state in which a handheld cutting board as a second embodiment of the cooking utensil of the present invention is used. [Figure 11] FIG. 11 is a bottom view of the handheld cutting board in FIG. [Figure 12] FIG. 11 is an explanatory diagram of how to use the handheld cutting board in FIG. 10. [Figure 13] FIG. 11 is a plan view of a handheld cutting board as a third embodiment of the cooking utensil of the present invention. [Figure 14] 11 is an explanatory diagram of how to use a handheld cutting board as a third embodiment of the cooking utensil of the present invention. FIG. [Figure 15] FIG. 11 is a plan view of a handheld cutting board as a fourth embodiment of the cooking utensil of the present invention. [Figure 16] 13 is an explanatory diagram of how to use a handheld cutting board as a fourth embodiment of the cooking utensil of the present invention. FIG. [Figure 17] FIG. 11 is an explanatory diagram showing the use of a handheld cutting board as a fifth embodiment of the cooking utensil of the present invention. [Figure 18] FIG. 18 is a plan view of the handheld cutting board in FIG. [Figure 19] FIG. 18 is a bottom view of the handheld cutting board in FIG. [Figure 20] 18 is a right side view of the hand-held cutting board in FIG. 17. [Figure 21] FIG. 18 is a front view of the hand-held cutting board in FIG. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0007] Preferred embodiments of the present invention will now be described with reference to examples. EXAMPLES

[0008] An embodiment of a cooking utensil according to the present invention will be described with reference to Figures 1 to 5. Figure 1 is an explanatory diagram showing a hand-held cutting board as a first embodiment of a cooking utensil according to the present invention in use, and Figures 2 to 5 are a plan view, a bottom view, a right side view, and a front view of the hand-held cutting board in Figure 1. In these figures, reference numeral 1 denotes a handheld cutting board as an example of a cooking utensil of the present invention, and comprises a palm-sized cutting board main body 2 that can be held flat in the palm of the hand, and a fastening part 3 for fastening the cutting board main body 2 to the hand.

[0009] The cutting board body 2 is formed in a flat shape such as a circle, oval, ellipse, egg, rectangle, or square, with a width of 7 to 9 cm, a length of 8 to 10 cm, and a thickness of 3 to 7 mm, and its upper surface serves as a cutting board surface 4 on which ingredients to be cooked, such as vegetables, are placed (FIGS. 1 to 5 show an example of an oval shape). The fastening portion 3 is provided on the bottom side of the cutting board body 2. The fastening portion 3 has two finger insertion holes 5, 6 into which two fingers can be inserted separately. These two finger insertion holes 5, 6 are formed side by side. The fastening portion 3 is formed in a position slightly biased toward one end side (side A in FIG. 1 to FIG. 5) from the center of the length of the cutting board body 2. The cutting board main body 2 and the fastening portion 3 may be integrally formed from a hard, flexible plastic material, or the cutting board main body 2 may be made of wood and the fastening portion 3 made of plastic, metal, rubber, etc. may be fixed to the bottom surface of the cutting board main body 2.

[0010] Next, a method of using the above-mentioned hand-held cutting board 1 will be described with reference to Figs. For example, if the user is right-handed, of the two ends of the cutting board body 2 in the longitudinal direction, side A closest to fastening portion 3 is directed toward the fingertips of the left hand, and side B furthest from it is directed toward the wrist, and with cutting board surface 4 facing up, the middle finger and ring finger are inserted into finger insertion holes 5 and 6, respectively, and cutting board body 2 is held flat in the palm of the hand (see Figure 1). In this state, the foodstuff 10 to be cooked, such as vegetables to be cut, is placed on the cutting board surface 4, and the foodstuff 10 is cut with a knife 20 held in the right hand, dropping the cut pieces onto a plate 21 placed below.

[0011] If the user is left-handed, the user holds the cutting board body 2 with the side A closest to the fastener 3 facing the fingertips of the right hand and the side B furthest from the fastener facing the wrist, with the cutting board surface 4 facing up and the middle and ring fingers inserted into the finger insertion holes 5 and 6, respectively, and the cutting board body 2 placed flat on the palm of the hand (see FIG. 7).Then, the user places the food 10 to be cut for cooking on the cutting board surface 4 and cuts the food 10 with the knife 20 held in the left hand, dropping the cut pieces onto a plate 21 placed below.

[0012] According to this embodiment, a user can cut ingredients 10, such as vegetables, on the palm of his / her hand by placing the cutting board surface 4 of the hand-held cutting board 1 facing up, inserting his / her fingers into the fastening portion 3, and holding the board flat on the palm of his / her hand, thereby saving space during cooking. Also, since the hand-held cutting board 1 is small and lightweight, it is easy to store, wash, and take out and put away.

[0013] In the above-described embodiment, the cutting board surface 4 is flat, but as shown in the handheld cutting board 1A in Figures 8 and 9, raised portions 7, 8 may be provided at the edges so that even if a knife 20 abutting against the cutting board surface 4 or an ingredient 10 to be cooked placed on the cutting board surface 4 slips, they will abut against and interfere with the raised portions 7, 8 and will not fall off to the outside. In addition, the cutting board surface 4 may be provided with a non-slip surface for the food ingredients 10 being cooked by forming numerous protrusions or grooves on it, laminating a rubber plate with high friction, or forming the entire cutting board main body 2 from a friction material such as hard rubber. EXAMPLES

[0014] Next, a hand-held cutting board as a second embodiment of the cooking utensil according to the present invention will be described with reference to Figs. 10 and 11, 1B is a handheld cutting board, in which the cutting board body 2 and the fastening part 3 are formed in the same manner as in the first embodiment. 30 is a pressing part that fits around the thumb and holds down the foodstuff to be cooked (see reference numeral 10B in FIG. 10) placed on the cutting board surface 4. The pressing part 30 is composed of a tubular part 31 that can be freely fitted and detached around the thumb, a plurality of rod-shaped projections 32 protruding from the tubular part 31, and a band 33 as an example of a connecting member that connects the tubular part 31 and the cutting board body 2. The tubular part 31 and the projections 32 are integrally formed from a hard plastic material. The projections 32 have sharp tips that can be inserted into and removed from the foodstuff 10B to be cooked. In the second embodiment, the fastening portion 3 is formed in the center of the cutting board body 2 in the longitudinal direction.

[0015] Next, a method of using the above-mentioned hand-held cutting board 1B will be described with reference to FIGS. For example, if the user is right-handed, the cutting board body 2 is placed with the cutting board surface 4 facing up, the middle finger and ring finger of the left hand are inserted into the finger insertion holes 5 and 6, respectively, and the thumb is fitted in parallel with the tube portion 31 of the pressing part 30. Then, the cutting board body 2 is held flat on the palm of the hand. In this state, food ingredient 10B to be cooked, such as vegetables to be cut, is placed on cutting board surface 4, and the tip of projection 32 protruding from tube portion 31 is inserted into food ingredient 10B to hold food ingredient 10B in place (see FIG. 10). Then, food ingredient 10B is cut with a knife held in the right hand, and the cut pieces are dropped onto a plate placed below (see FIG. 6).

[0016] If the user is left-handed, the cutting board body 2 is placed with the cutting board surface 4 facing up, the middle finger and ring finger of the right hand are inserted into the finger insertion holes 5 and 6, respectively, and the thumb is fitted in parallel with the tube portion 31 of the pressing part 30. Then, the cutting board body 2 is held flat on the palm of the hand. In this state, food ingredient 10B to be cooked, such as vegetables to be cut, is placed on cutting board surface 4, and the tip of projection 32 protruding from tube portion 31 is inserted into food ingredient 10B to hold food ingredient 10B in place (see FIG. 12). Then, food ingredient 10B is cut with a knife held in the right hand, and the cut pieces are dropped onto a plate placed below (see FIG. 6).

[0017] According to this second embodiment, the user can cut vegetables and the like on the palm of his / her hand by inserting his / her fingers into the fastening portion 3 with the cutting board surface 4 of the hand-held cutting board 1 facing up and holding it flat in the palm of his / her hand, thereby saving space during cooking. Also, since the hand-held cutting board 1 is small and lightweight, it is easy to store, wash, and take out. Also, the holding portion 30 fitted to the thumb can fix the food material 10B to be cooked placed on the cutting board surface 4 so that it does not move, so even relatively large food material 10B to be cooked can be cut easily and reliably.

[0018] The cutting board body 2 and the pressing part 30 may be separated. EXAMPLES

[0019] An embodiment of a cooking utensil according to the present invention will be described with reference to Fig. 13. Fig. 13 is a plan view of a hand-held cutting board as a third embodiment of a cooking utensil according to the present invention. In these figures, 1C is a handheld cutting board as an example of a cooking utensil of the present invention, and has a palm-sized cutting board main body 2C that can be held flat on the palm of the hand, and a finger hook 32 that has an uneven shape in a plan view with multiple grooves 31 formed along the periphery of the four sides of the cutting board main body 2C. Finger hook 32 functions as a fastener that fastens handheld cutting board 1C to the hand.

[0020] The cutting board body 2C is formed in a flat shape such as a circle, oval, ellipse, egg, rectangle, or square, with a width of 7 to 9 cm, a length of 8 to 10 cm, and a thickness of 3 to 7 mm, and both the upper and lower surfaces serve as the cutting board surface 4 on which ingredients to be cooked, such as vegetables, are placed (FIG. 13 shows an example of a rectangular shape). Finger hooks 32 are provided on the four sides of the cutting board body 2C, and are for hooking multiple fingers, including the thumb, index finger, middle finger, ring finger, and little finger, into grooves 31 to hold the cutting board body 2C in place in the hand to prevent it from slipping.

[0021] Next, a method of using the above-mentioned hand-held cutting board 1C will be described with reference to FIG. For example, if the user is right-handed, the user places cutting board surface 4 of cutting board body 2C facing up, hooks the thumb, index finger, middle finger, ring finger, etc. of the left hand into grooves 31 of finger hook portion 32, and holds cutting board body 2C flat on the palm of the hand (see FIG. 14). Because the fingers are hooked into grooves 31, cutting board body 2C can be held firmly in place so that it does not slide sideways or come off the fingers. In this state, the food ingredient 10 to be cooked, such as vegetables to be cut, is placed on the cutting board surface 4, and the food ingredient 10 is cut with the knife 20 held in the right hand, dropping the cut pieces onto a plate placed below (see Figure 6).

[0022] If the user is left-handed, the cutting board surface 4 is placed facing up, the index finger, middle finger, ring finger, etc. of the right hand are hooked into the grooves 31, and the cutting board body 2C is fixed and held in a state where it is placed flat on the palm of the hand. Since the fingers are hooked into the grooves 31, the cutting board body 2C can be held firmly and securely so that it does not slip sideways or come off the fingers. In this state, the food ingredient 10 to be cooked, such as vegetables to be cut, is placed on the cutting board surface 4, and the food ingredient 10 is cut using a knife 20 held in the left hand, dropping the cut pieces onto a plate placed below (see Figure 6).

[0023] According to this embodiment, a user can cut food ingredients 10, such as vegetables, on the palm of the hand by placing cutting board surface 4 of hand-held cutting board 1C facing up, hooking fingers in grooves 31, and holding the board flat on the palm of the hand, thereby saving space during cooking. Hand-held cutting board 1C is also small and lightweight, making it easy to store, wash, and take out and put back in. Also, by simply hooking fingers in grooves 31, the board can be firmly fixed on the palm of the hand so that it does not slide sideways or come off the fingers, making it easy to hold and easy to manufacture hand-held cutting board 1C.

[0024] In addition, the cutting board surface 4 may be provided with a non-slip surface for the ingredients 10 being cooked by forming numerous protrusions or grooves on it, laminating a rubber plate with high friction, or forming the entire cutting board main body 2 from a friction material such as hard rubber. EXAMPLES

[0025] An embodiment of the cooking utensil according to the present invention will be described with reference to Fig. 15. Fig. 15 is a plan view of a hand-held cutting board as a fourth embodiment of the cooking utensil according to the present invention. In the figure, 1D is a handheld cutting board as an example of a cooking utensil of the present invention, and is equipped with a palm-sized cutting board main body 2D that can be held flat in the palm of the hand, and finger holes 33 formed in the corners of the cutting board main body 2D that serve as fastening parts for fastening the cutting board main body 2D to the hand.

[0026] The cutting board body 2D is formed in a flat shape such as a circle, oval, ellipse, egg, rectangle, or square, with a width of 7 to 9 cm, a length of 8 to 10 cm, and a thickness of 3 to 7 mm, and its upper and lower surfaces form the cutting board surface 4 on which ingredients to be cooked, such as vegetables, are placed (FIG. 15 shows an example of a rectangular shape). The finger holes 33 are for inserting the thumb, index finger, etc., and for securely holding the cutting board body 2D in the hand.

[0027] Next, a method of using the above-mentioned hand-held cutting board 1D will be described with reference to FIG. For example, if the user is right-handed, the user places the cutting board surface 4 facing up, places the thumb or index finger of the left hand through the finger hole 33, and holds the cutting board body 2D flat on the palm of the hand (see FIG. 16). With the fingers passing through the finger hole 33, the cutting board body 2D can be held firmly in place. In this state, the food ingredient 10 to be cooked, such as vegetables to be cut, is placed on the cutting board surface 4, and the food ingredient 10 is cut with the knife 20 held in the right hand, and the cut pieces are dropped onto a plate placed below (see FIG. 6). Since the thumb is placed through the finger hole 33, the cutting board main body 2D does not slip out of the palm of the hand.

[0028] If the user is left-handed, the user places the cutting board body 2D flat on the palm of the hand with the cutting board surface 4 facing up and the thumb or index finger of the right hand passing through the finger hole 33 (see FIG. 16). With the fingers passing through the finger hole 33, the cutting board body 2D can be held firmly in place. In this state, the food ingredient 10 to be cooked, such as vegetables to be cut, is placed on the cutting board surface 4, and the food ingredient 10 is cut with the knife 20 held in the right hand, and the cut pieces are dropped onto a plate placed below (see FIG. 6). Since the thumb is placed through the finger hole 33, the cutting board main body 2D does not slip out of the palm of the hand.

[0029] According to this embodiment, a user holds the handheld cutting board 1D with the cutting board surface 4 facing up, puts his / her fingers through the finger holes 33, and holds it flat on the palm of his / her hand, thereby cutting ingredients 10 to be cooked, such as vegetables, on the palm of his / her hand, which does not take up much space during cooking. Also, since the handheld cutting board 1D is small and lightweight, it is easy to store, wash, and take out and put back in. Also, by simply putting the thumb through the hole, the board can be securely fixed on the palm of the hand, which simplifies the holding process and makes the handheld cutting board 1D easy to manufacture. EXAMPLES

[0030] An embodiment of the cooking utensil according to the present invention will be described with reference to Figures 17 to 21. Figure 17 is an explanatory view showing a hand-held cutting board as a fifth embodiment of the cooking utensil according to the present invention in use, and Figures 18 to 21 are a plan view, a bottom view, a right side view, and a front view of the hand-held cutting board in Figure 17. In these figures, 1E is a handheld cutting board as an example of a cooking utensil of the present invention, and is equipped with a palm-sized cutting board main body 2E that can be held flat in the palm of the hand, and a protrusion 3E that serves as a fastener for fastening the cutting board main body 2E to the hand.

[0031] The cutting board main body 2 is formed in a flat shape such as a circle, oval, ellipse, egg, rectangle, square, etc., with a width of 7 to 9 cm, a length of 8 to 10 cm, and a thickness of 3 to 7 mm, and the upper surface forms the cutting board surface 4 on which ingredients to be cooked, such as vegetables, are placed (Figures 17 to 21 show an example of a roughly square shape). The protrusion 3E is erected on the bottom surface of the cutting board main body 2E, opposite the cutting board surface 4, slightly toward one end from the center, and can be held between the fingers of the hand. The protrusion 3E is formed in a spool shape with a concave center, and is intended to be held firmly in the hand by being held between the index finger and middle finger, or between the middle finger and index finger. The cutting board main body 2E and the protrusion 3E may be integrally formed from a hard, flexible plastic material, or the cutting board main body 2E may be made of wood and the protrusion 3E made of plastic, metal, rubber, etc. may be fixed to the bottom surface of the cutting board main body 2E.

[0032] Next, a method of using the above-mentioned hand-held cutting board 1 will be described with reference to FIG. For example, if the user is right-handed, the cutting board surface 4 is placed facing up, the protrusion 3E is placed between the index finger and middle finger of the left hand, and the cutting board body 2E is held flat on the palm of the hand (see FIG. 16). Since the protrusion 3E is placed between the index finger and middle finger of the left hand, the cutting board body 2E can be held firmly in place. In this state, the food ingredient 10 to be cooked, such as vegetables to be cut, is placed on the cutting board surface 4, and the food ingredient 10 is cut with the knife 20 held in the right hand, dropping the cut pieces onto a plate placed below (see FIG. 6). The protrusion 3E is held between the forefinger and middle finger, so the cutting board main body 2E will not slip out of the palm of the hand.

[0033] If the user is left-handed, the cutting board surface 4 is placed facing up, the protrusion 3E is placed between the index finger and middle finger of the right hand, and the cutting board body 2E is placed flat on the palm of the hand (see FIG. 16). Since the protrusion 3E is placed between the index finger and middle finger of the right hand, the cutting board body 2E can be held firmly in place. In this state, the food ingredient 10 to be cooked, such as vegetables to be cut, is placed on the cutting board surface 4, and the food ingredient 10 is cut with the knife 20 held in the right hand, dropping the cut pieces onto a plate placed below (see FIG. 6). The protrusion 3E is held between the forefinger and middle finger, so the cutting board main body 2E will not slip out of the palm of the hand.

[0034] According to this embodiment, a user holds handheld cutting board 1E with cutting board surface 4 facing up, pinching protrusion 3E between the index finger and middle finger, and holding it flat in the palm of the hand, thereby cutting ingredients 10 to be cooked, such as vegetables, on the palm of the hand, which does not take up space during cooking. Also, handheld cutting board 1E is small and lightweight, making it easy to store, wash, and take out and put away.

[0035] In the second to fifth embodiments described above, the cutting board surface 4 is flat, but similar to the handheld cutting board 1A shown in Figures 8 and 9, a raised portion may be provided at the edge portion so that even if a knife 20 abutting against the cutting board surface 4 or an ingredient 10 to be cooked placed on the cutting board surface 4 slips, the knife will abut against the raised portion and be interfered with, preventing it from falling off to the outside. In addition, the cutting board surface 4 may be provided with a non-slip surface for the food ingredients 10 being cooked by forming numerous protrusions or grooves on it, laminating a rubber plate with high friction, or forming the entire cutting board main body 2 from a friction material such as hard rubber. Furthermore, any two or three of the finger hook portion of the third embodiment, the finger hole of the fourth embodiment, and the protrusion portion of the fifth embodiment may be combined and provided on the cutting board body. [Industrial Applicability]

[0036] The present invention can be applied to a cutting board for cutting ingredients to be cooked, such as vegetables. [Explanation of symbols]

[0037] 1. Handheld cutting board 2. Cutting board body 3 Fastening

Claims

1. A palm-sized cutting board body that can be held in the palm of your hand, A fastener for fastening the cutting board body to the hand; A cooking utensil comprising:

2. The fastening portion has a finger insertion hole into which one or more fingers can be inserted; The cooking utensil according to claim 1 .

3. The fastening portion includes one or more finger holes formed in the cutting board body portion; The cooking utensil according to claim 1 .

4. The fastening portion includes a protrusion that is erected on the surface of the cutting board body opposite to the cutting board surface and can be held between the fingers of a hand; The cooking utensil according to claim 1 .

5. A palm-sized cutting board body that can be held in the palm of your hand, A finger hook having a projection and recess formed on all or part of the periphery of the cutting board body; A cooking utensil comprising:

6. A pressing part is provided which is fitted to the thumb and holds down the cooking object placed on the cutting board body, The pressing part is provided independently of the cutting board main body part, or is connected to the cutting board main body part by a connecting member; A cooking utensil according to any one of claims 1 to 5, characterized in that

7. Place a palm-sized cutting board in your palm and hold it in your hand. The method of placing the food to be cooked on a cutting board and cutting it with a knife, A cooking method characterized by:

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