Long cooking chopsticks

Abstract

To provide long cooking chopsticks that are user-friendly and convenient for a user, for example.SOLUTION: Provided are long cooking chopsticks having a pair of body parts formed of a first member. A distal end member formed of a second member softer than the first member is bonded to distal end sides of the body parts. The distal end member has a length of 10 mm or less.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present disclosure relates to cooking chopsticks.

Background Art

[0002] As one of cooking utensils, cooking chopsticks are known. Cooking chopsticks are longer than ordinary chopsticks used at the table and are used during cooking, for example, in a frying pan or a pot (see, for example, Patent Document 1).

[0003] Here, among cooking chopsticks, those using silicone rubber are known for the purpose of heat resistance and elasticity that does not damage other utensils such as frying pans and pots. In such cooking chopsticks, if the entire cooking chopsticks are made of only silicone rubber, they are difficult to use because they bend due to the flexibility of the material during use. Therefore, it is common to insert a core material inside.

[0004] Also, since the cooking chopsticks become heavy when a core material is inserted, there are known cooking chopsticks in which the core material is inserted only into the tip portion that touches the cooking utensils or food in order to reduce the weight (see, for example, Non-Patent Document 1).

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Non-Patent Documents

[0006]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0007] However, even if the core material is inserted only into the part that touches the cooking utensils and food described above, due to the weight at the tip derived from the core material and the like, it becomes difficult to control the chopstick tips from swinging around during use, resulting in poor usability.

[0008] Therefore, an object of the present disclosure is to provide, for example, chopsticks that are user-friendly and highly convenient for users.

Means for Solving the Problems

[0009] The chopsticks of the present disclosure are chopsticks having a pair of main body parts composed of a first member, and a tip member composed of a second member softer than the first member is joined to the tip side of the main body part, and the tip member has a length of 10 mm or less.

Effects of the Invention

[0010] According to the present disclosure, for example, it is possible to provide chopsticks that are user-friendly and highly convenient for users.

Brief Description of the Drawings

[0011]

Figure 1

Figure 2

Figure 3

Figure 4

Modes for Carrying Out the Invention

[0012] Hereinafter, modes for carrying out the present disclosure will be described with reference to the drawings. Note that the embodiments shown below are one of the embodiments providing the present disclosure, and the content of the present disclosure is not limitedly interpreted based on the following description.

[0013] [1. Overall] The cooking utensil of the present disclosure, the vegetable chopsticks 1, will be described. FIG. 1 is a view showing the appearance of the vegetable chopsticks 1. FIG. 1(a) is a plan view of a pair of the vegetable chopsticks 1 arranged side by side, and FIG. 1(b) is a perspective view of reference of the vegetable chopsticks 1.

[0014] The vegetable chopsticks 1 have a main body portion 3 which is the main body of the vegetable chopsticks 1, and a tip member 5 provided on the tip side of the main body portion 3. The vegetable chopsticks 1 are used by combining a pair of chopstick bodies. In the present embodiment, one chopstick body will be described as an example. For example, in FIG. 1(a), the left side in the plan view is the tip side of the vegetable chopsticks 1, and the right side in the plan view is the rear end side of the vegetable chopsticks 1.

[0015] The main body portion 3 is made of, for example, a member having a predetermined hardness, and ensures the strength and rigidity of the vegetable chopsticks 1. For example, the main body portion 3 may be made of a synthetic resin such as nylon resin (polyamide resin), polystyrene, PPS (polyphenylene sulfide) resin, or may be made of metal, wood, or the like.

[0016] [2. Tip member] The tip member 5 is a member softer than the main body portion 3. The tip member 5 may be made of a member having elasticity that does not damage other utensils such as a frying pan or a pot. Due to such properties, for example, it is possible to prevent damage to a pot or the like having a surface treatment such as fluororesin processing.

[0017] Further, the tip member 5 may have heat resistance that can withstand heat during cooking and various foods, or may have chemical resistance. For example, the tip member 5 may be made of a material rich in heat resistance and chemical resistance and having elasticity, and as an example of the material, it may be made of silicone rubber.

[0018] Here, the length L1 of the tip member 5 is configured to be considerably shorter than the length L2 of the main body portion 3. For example, the length L1 is preferably 10 mm or less, and more preferably 6 mm or less. Here, if the length L1 is short, there is a possibility that the tip member 5 may come off during use of the vegetable chopsticks 1 by the user. Therefore, the tip member 5 needs to be joined to the main body portion 3 so as not to come off.

[0019] Further, when the tip member 5 is joined to the main body portion 3, it is preferable that the surfaces be flush. That is, it is preferable that there be no steps, grooves, or the like between the surface of the tip member 5 and the surface of the main body portion 3. Since there are no steps, grooves, or the like between the tip member 5 and the main body portion 3, dirt or the like does not enter the steps, grooves, or the like.

[0020] Here, the tip side of the vegetable chopsticks 1 will be described in detail. FIG. 2 is a diagram for explaining the tip member 5. FIG. 2(a) shows a schematic cross-sectional view of the vegetable chopsticks 1. FIG. 2(b) is an enlarged view of the tip side of the vegetable chopsticks 1. FIG. 2(c) is an enlarged view of the tip side of the main body portion 3, and FIG. 2(d) is a perspective view of the tip side of the main body portion 3.

[0021] The main body portion 3 has a joint portion 30 on the tip side for joining the tip member 5. For example, the joint portion 30 has an engaging portion so that the tip member 5 engages and joins. For example, as shown in FIGS. 2(b) and 2(c), it has an annular protrusion 32 as the engaging portion.

[0022] Further, the tip member 5 has a joined portion 52 for joining the joint portion 30 inside. Also, the joined portion 52 has an annular groove portion 54 into which the protrusion 32 engages.

[0023] Then, the joint portion 30 joins with the joined portion 52. Specifically, the protrusion 32 engages with the groove portion 54, so that the tip member 5 joins with the main body portion 3 via the joint portion 30. Since the protrusion 32 provided on the main body portion 3 and the groove portion 54 of the tip member 5 are intertwined and joined (united), the tip member 5 is provided so as not to easily come off from the main body portion 3.

[0024] Incidentally, the vegetable chopsticks 1 are first molded with the main body portion 3 (nylon member) in a first mold (nylon mold). Then, the main body portion 3 is charged into a second mold (silicone rubber mold) which is the mold for the tip member 5 to mold the silicone rubber portion of the tip member 5. Thereby, the vegetable chopsticks 1 with a short length L1 of the tip member 5 are manufactured.

[0025] In addition, the length of the joint portion 30 only needs to be large enough to prevent the tip member 5 from coming off. By making the length of the tip member 5 as short as possible, the length of the main body portion 3 can be ensured to be longer by that much up to the tip of the tip member 5. By ensuring a longer length of the main body portion 3, the strength and rigidity of the entire vegetable chopstick 1 can be ensured.

[0026] In addition, among the tip member 5, the length (L14) of the joint portion 52 provided for the joint portion 30 to be joined needs to be a length that ensures an adhesive area that does not easily come off from the main body portion 3.

[0027] For example, the length of L14 only needs to be a length that can ensure an adhesive area that does not easily come off from the main body portion 3. Further, it is preferable to have a structure in a return shape during the length of L14, such as the groove portion 54.

[0028] In addition, L12 only needs to be long enough to prevent the main body portion 3 from being damaged by the high heat transmitted from the pan surface.

[0029] In addition, when the tip member 5 is made of silicone rubber, L1 is preferably as short as possible because it is likely to slip when grasping a food with oil. By shortening the length of L1, it becomes possible to grasp within the range of the main body portion 3 in most cases when grasping the food.

[0030] Here, an example of the length of the tip member 5 will be described. For example, when the length of the tip member 5 is L1, the length L14 (the length of the joint portion 30 of the main body portion 3) is configured to be longer than the length L12.

[0031] For example, when the overall length L1 of the tip member 5 is 5.5 mm, it is preferable to secure a length L14 of the joint portion 52 of about 4.0 mm. Further, the length L12 of the portion of the tip member 5 composed only of silicone rubber requires about 1.5 mm to 3.0 mm as a distance that the main body 3 is not damaged by the heat transmitted from the pan surface. As the length of this L12 becomes longer than this length, the deflection of the tip member 5, which is a soft material during use, becomes larger, and it is easily damaged by the strain and becomes difficult to use. For these reasons, when L1 is 5.5 mm, L14 is preferably 2.5 mm or more and 4.0 mm or less, and L12 is about 1.5 to 3.0 mm. Further, if L1 is 10 mm, if L12 is about 1.5 to 3.0 mm, L14 is about 7.0 mm to 8.5 mm. Further, the length of L12 may be about 1 / 4 to 1 / 3 compared to the length of L14.

[0032] Thus, the vegetable chopsticks 1 of the present embodiment can ensure sufficient strength only with the main body 3 by minimizing the range of the silicone rubber constituting the tip member 5. As a result, in the conventional vegetable chopsticks, a core material made of metal or the like provided on the tip side for ensuring strength becomes unnecessary. Since the vegetable chopsticks 1 of the present embodiment do not require a core material in this way, the tip of the chopsticks 1 becomes lighter by the weight of the core material, and the user can perform light work.

[0033] Further, since the tip member 5 has heat resistance and is made of a soft silicone rubber or the like, for example, cooking can be performed without damaging the coated pan surface such as fluororesin processing, and delicate tableware can be used without being damaged. Further, the tip member 5 can also suppress the sound when the chopstick tip hits other cooking utensils during cooking (for example, the rattling sound generated when mixing in a bowl), improving the user's touch.

[0034] For example, when cooking stir-fried dishes with vegetable chopsticks, when making a scattering motion by shaking the tip of the chopsticks so that the food does not solidify (for example, so that minced meat does not form lumps), if there is weight at the tip of the chopsticks at that time, it will feel like it is being swung around. As a result, a large load is applied to the user's fingers. If the tip (tip side) of the vegetable chopsticks 1 of the present disclosure is light, the load when the user cooks is small, and it becomes possible to work lightly. Also, even in delicate operations when the user adds food or picks up fine foods (such as beans) or thin foods (such as stacked raw ham), since the tip of the chopsticks is light in the same way, the burden on the user can be greatly reduced.

[0035] Also, in the case of materials such as silicone rubber, the food becomes slippery due to the adhesion of oil and the like. In the vegetable chopsticks 1 of the present disclosure, since the range of the tip member 5 is made to be the minimum necessary range, for example, the range that becomes slippery due to oil and the like is reduced. Also, since the vegetable chopsticks 1 of the present disclosure do not have grooves, recesses, etc. that are easily soiled, the user can easily wash them and use them cleanly.

[0036] Note that the joint portion 30 may have any shape that can connect the tip member 5. For example, FIG. 3 is a diagram for explaining various shapes of the joint portion 30.

[0037] For example, as shown in FIGS. 3(a), 3(b), and 3(c), it may have one or more annular protrusions 32A as engaging portions. For example, when the protrusion 32A, which is the engaging portion, of the tip member 5 engages, the tip member 5 is joined to the main body portion 3 via the joint portion 30.

[0038] Also, as shown in FIGS. 3(d) and 3(e), it may have a plurality of small protrusions 32B as engaging portions. For example, when the protrusion 32B, which is the engaging portion, of the tip member 5 engages, the tip member 5 is joined to the main body portion 3 via the joint portion 30.

[0039] Further, as shown in FIGS. 3(f), 3(g), and 3(h), a claw portion 32C may be provided as an engaging portion. The claw portion 32C may be formed up to the middle of the joint portion 30 as shown in FIGS. 3(f) and 3(g). When the tip member 5 engages with the claw portion 32C which is the engaging portion, the tip member 5 is joined to the main body portion 3 via the joint portion 30.

[0040] Also, as shown in FIG. 3(i), a sphere 32D may be provided as an engaging portion at the tip of the joint portion 30. When the tip member 5 engages with the sphere 32D which is the engaging portion, the tip member 5 is joined to the main body portion 3 via the joint portion 30.

[0041] As described above, it is preferable that the tip member 5 is engaged and connected to the main body portion 3 via the joint portion 30, but it may be connected by other methods. For example, the joint portion 30 may be formed in a screw shape and the tip member 5 may be screwed on by fitting into the tip member 5. Further, the tip member 5 may be adhered to the main body portion 3 using a heat-resistant adhesive.

[0042] [3. Shape of the main body portion] The shape of the main body portion 3 preferably changes continuously from the tip side to the rear end side. For example, FIG. 4 is a diagram for explaining the change in the cross-sectional shape of the vegetable chopsticks 1. For example, the cross-sectional shape at the position B10 is substantially circular, and the shapes at the positions B12 and B14 are also similar to a circular shape (substantially circular). Here, the cross-sectional shape becomes substantially circular, for example, preferably about 25% to 40% closer to the tip with respect to the overall length of the vegetable chopsticks 1. Specifically, when the overall length of the vegetable chopsticks 1 is 30 cm, it preferably becomes circular at 8 cm to 12 cm, more preferably about 10 cm. Also, even when the length of the vegetable chopsticks 1 is 25 cm, it may be a width of about 25% to 40%, but about 10 cm is more preferable.

[0043] The cross-sectional shape at the position B10 at the end is made into a circular shape as small as possible, and by making it thin also at the positions B12 to B14, it has a shape that is easy for the user to perform delicate operations such as starting cooking, picking up food, and plating food.

[0044] Also, it is preferable that the cross-sectional shapes of positions B12 and B14 are also made thin in a substantially circular shape so that they do not interfere with the user's work, such as chopsticks getting entangled during cooking.

[0045] Also, it is advisable to transition the cross-sectional shape from a circular shape to a square shape with rounded corners from position B14 to position B16. Further, it is preferable to make the rounded corners of the cross-sectional shape smaller towards position B18 to make it more square.

[0046] In the vegetable chopsticks 1, depending on the position where the user holds them, the position where the chopsticks get entangled also moves up and down. For this reason, by making the cross-sectional shape from position B14 to position B16 a shape that transitions from a circular shape to a square shape, the degree of freedom of the user's holding position can be ensured.

[0047] Also, by making the cross-sectional shape from position B16 to position B18 have smaller rounded corners and a more square cross-sectional shape, a surface that is close to flat is formed on the surface that the hand touches, and the user's fingers can stably hold without slipping during cooking. Also, due to the rounded corners on the surface and corners, it feels good for the user and can reduce the load on the fingers during tasks that require force.

[0048] Also, from position B18 to position B20, it is preferable to have substantially the same cross-sectional shape so that the user can freely change the position where they hold the chopsticks according to the task.

[0049] Also, from positions B16, B18, to B20, since the shape has a surface that is close to flat, an effect such as being difficult to roll when the vegetable chopsticks 1 are placed can be expected.

[0050] Note that, although it is the cross-sectional shape shown in FIG. 4, it can be realized, for example, with the following sizes. For example, from position B16 to position B20, the shape changes continuously as follows.

[0051] Position B16: R3.2 mm at the corner, R23 mm on the side surface Position B18: R2.6 mm at the corner and R30 mm on the side surface Position B20: R2.2 mm at the corner and R30.5 mm on the side surface

[0052] [4. Modification Example] The present disclosure is not limited to the above-described embodiments, and various modifications are possible. That is, embodiments obtained by combining technical means appropriately changed within the scope not departing from the gist of the present disclosure are also included in the technical scope.

[0053] In the above-described embodiments, the corners of the vegetable chopsticks may have a chamfered shape. For example, in the case of Position B16, although it was described as an arc shape with R3.2 mm at the corner, it may also have a chamfered shape. Further, in the above-described embodiments, the cross-section of the vegetable chopstick 1 was described as having a square shape, but it may have a cross-sectional shape of a polygon such as a hexagonal shape or an octagonal shape.

[0054] The scope of the present disclosure is not limited to the configurations explicitly described in the specification or limited ones. The combinations of the technologies disclosed in this specification are also included in the scope. Among the present disclosure, the configuration for which a patent is sought is described in the appended claims, but it is not intended to exclude it from the technical scope on the grounds that it is not described in the claims.

Explanation of Reference Numerals

[0055] 1 Vegetable chopstick 3 Main body part 30 Joint part 32 Protrusion 5 Tip member 52 Member to be joined 54 Groove part

Claims

1. A pair of chopsticks having a pair of main body parts each composed of a first member, wherein a tip member composed of a second member softer than the first member is joined to the tip side of the main body part, and the tip member has a length of 10 mm or less.

2. The tip side of the main body part has a joining part, and the tip member is joined to the tip side of the main body part by joining the joining part and the joined part of the tip member. The chopsticks according to Claim 1.

3. The tip member has a joined part having a groove part, and the tip member is joined to the main body part by the protrusion provided on the joining part engaging with the groove part. The chopsticks according to Claim 2.

4. The chopsticks according to Claim 2 or 3, wherein the length of the tip member excluding the joined part is 1.5 mm or more and 3.0 mm or less.

5. The chopsticks according to Claim 1, wherein the first member is a nylon resin and the second member is a silicone rubber.

Images