Tableware

Abstract

To provide tableware allowing steam to escape during cooking and excessive moisture and oil in a dish after cooking to discharge to the outside, and allowing a user to enjoy a meal by placing the tableware on a dining table as it is after cooking, the tableware suitable for preserving food.SOLUTION: Tableware is so formed that a concavo-convex shape of a rib 132 on a peripheral edge of a dish 100 and a concavo-convex shape of a rib 232 on a peripheral edge of the lid 200 are inversely fitted to each other, where sizes and shapes are so set that the concavo-convex shapes of both portions overlap each other. Therefore, when the lid 200 is placed on the dish 100 and the concavo-convex portion of the rib 232 on the lid side is fitted into the concavo-convex portion of the rib 132 on the dish side, the dish 100 and the lid 200 come into contact with each other at the peripheral edges without any gap. On the other hand, when the lid 200 is rotated, an edge 132R of the rib 132 on the dish side comes into contact with an edge 232R of the rib 232 on the lid side, creating gaps between the ribs 132 and 232. The gaps allow steam to escape during cooking, or allow excess water and oil to discharge.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to tableware or cooking implements for cooking, and relates to improvements in tableware suitable for cooking in a microwave oven, for example. [Background technology]

[0002] An example of a conventional cooking tableware is the "plate" described in Patent Document 1 below. This plate aims to provide a plate that separates excess oil and moisture from cooked food and is useful for health management, such as preventing high blood pressure and dieting, and has an inclined surface formed by sloping part of the bottom of the plate relative to the horizontal plane, and has multiple band-shaped protrusions along the inclined surface to separate excess oil and moisture from cooked food. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Utility Model Registration No. 3238076 Summary of the Invention [Problem to be solved by the invention]

[0004] However, while the above-mentioned background art can separate oil and other substances into the uneven grooves, they cannot be easily discarded from the plate. Also, when heating food, a separate lid is required.

[0005] To provide tableware that is suitable for a series of meal cycles, such as cooking, eating and storing, by allowing steam to escape during cooking and discharging unnecessary water and oil from the dish after cooking, and also allowing the dish to be placed on the dining table as is after cooking to enjoy a meal, or to store food by covering it with a lid. [Means for solving the problem]

[0006] The present invention relates to tableware having a dish and a lid, wherein the dish has a central concave portion and a peripheral portion, the lid has a central covering portion and a peripheral portion, and ribs having uneven cross-sectional shapes perpendicular to the extending direction thereof are provided on the peripheral portions respectively, and when the rib on the lid side fits into the rib on the dish side, the dish is closed by the lid, and when the lid is displaced with respect to the dish from this state, a gap is formed between the dish and the lid.

[0007] According to one of the main forms, ribs are formed in the central concave portion of the dish to store excess moisture and oil. Alternatively, ribs having uneven shapes that fit together are formed on the back surface of the central concave portion of the dish and the outer surface of the central covering portion of the lid, respectively, so that the tableware is stacked vertically. According to another form, marks indicating the extending direction of the ribs provided on the peripheral portion are provided on the dish and the lid. Preferably, the dish and the lid are made of silicon. The above and other objects, features, and advantages of the present invention will become apparent from the following detailed description and the accompanying drawings.

Effects of the Invention

[0008] According to the present invention, ribs are provided on the peripheral portions of the dish side and the lid side respectively, and the gap between the dish and the lid is opened and closed by displacing the lid with respect to the dish. Therefore, when the gap is opened, steam can be released during cooking, and unnecessary moisture and oil in the dish after cooking can be discarded. In addition, after cooking, it can be placed directly on the table and a meal can be enjoyed. If the gap between the dish and the lid is closed, the dish can also be stored, which is suitable for a series of meal cycles such as cooking → meal → storage.

Brief Description of the Drawings

[0009]

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Figure 6

Mode for Carrying Out the Invention

[0010] Hereinafter, the best mode for carrying out the present invention will be described in detail based on embodiments.

Embodiment

[0011] In FIG. 1, an embodiment of the present invention is shown. In the figure, (A) is a view showing the tableware 10 disassembled, and (B) is a view showing the side surface in the assembled state. Also, in FIG. 2(A), the plane of the dish is shown, and a cross-section taken along the #2-#2 line of the figure in the direction of the arrow is shown in (B) of the same figure. In FIG. 3(A), the whole of the lid 200 is shown, and the state when the figure is turned over is shown in (B) of the same figure. Also, in (C) of the same figure, the state seen from the plane is shown, in (D) of the same figure, the state of (B) seen from the plane is shown, and a cross-section taken along the #3-#3 line of (C) in the direction of the arrow is shown in (E) of the same figure.

[0012] In these figures, the tableware 10 is circular as a whole when viewed from above, and is composed of a lower dish 100 and an upper lid 200. The dish 100 has a configuration in which a peripheral edge (rim) 130 is formed via a body portion 120 around a central concave portion (prospective) 110 for placing cooked food. On the bottom of the central concave portion 110, linear ribs 112 formed by unevenness are continuously formed.

[0013] The cross-section perpendicular to the extending direction of the line of the rib 112 (see arrow F1A) is in a corrugated uneven shape as shown in Fig. 2(B), and has a shape in which ridges 112R and valleys 112V are alternately formed. Also, ribs 114 are continuously formed on the back surface of the central concave portion 110, and have a shape in which ridges 114R and valleys 114V are alternately formed. On the other hand, ribs 132 are also continuously formed on the peripheral edge 130 of the dish 100, and the cross-sectional shape thereof is the same as the shape of the central concave portion 110, and ridges 132R and valleys 132V are alternately formed.

[0014] In the illustrated example, when viewed from above, the extending direction of the rib 112 of the central concave portion 110 (arrow F1A direction) and the extending direction of the rib 132 of the peripheral edge 130 (arrow F1B direction) are in the same direction. By doing so, the moisture and oil that have gathered in the valley 112V of the rib 112 can be directly flowed in the direction of the rib 132 of the peripheral edge 130. The body portion 120 formed between the central concave portion 110 and the peripheral edge 130 has a reduced diameter from the peripheral side toward the bottom side. Note that a concave portion may be provided at the boundary between the central concave portion 110 and the body portion 120 to store the moisture and oil that have gathered in the valley 112V of the rib 112. Also, the direction of the rib 114 on the back surface side does not necessarily have to coincide with the ribs 112 and 132, but may be the same shape and the same direction, for example, from the viewpoint of unifying the design.

[0015] Next, the lid 200 is configured such that a peripheral edge portion 230 is formed via a body portion 220 around a central covering portion 210 facing the central concave portion 110 of the dish 100 described above. While the dish 100 is open upward, the lid 200 is open downward, and the peripheral edge portion 230 is configured to face the peripheral edge portion 130 of the dish 100 described above.

[0016] On the outside of the central covering portion 210, linear ribs 212 formed by unevenness are continuously formed, and ribs 232 are also continuously formed on the lower surface side (dish side) of the peripheral edge portion 230. When a cross-section viewed in the arrow direction along the line #3-#3 in FIG. (C) of the same figure is shown, it becomes as shown in FIG. (E) of the same figure. The rib 212 has a shape in which ridges 212R and valleys 212V are alternately formed, and the rib 232 has a shape in which ridges 232R and valleys 232V are alternately formed. A cross-section perpendicular to the line formation direction of these ribs 212 and 232 is wavy, similar to the ribs 112 and 132 described above. The body portion 220 formed between the central covering portion 210 and the peripheral edge portion 230 has a diameter that expands from the central side toward the peripheral side. In the illustrated example, the directions of the ribs 212 and 232 do not necessarily coincide, but they may be made to coincide.

[0017] Next, the operation of this embodiment will be described with reference to FIG. 4 as well. As described above, the uneven shape of the rib 132 at the periphery of the dish 100 and the uneven shape of the rib 232 at the periphery of the lid 200 are opposite, and the dimensions and shapes are set so that the unevenness of both fits together. For this reason, when the lid 200 is placed on the dish 100 so that the unevenness of the rib 232 on the lid side fits into the unevenness of the rib 132 on the dish side, as shown in FIG. 4(A), the dish 100 and the lid 200 are in contact with each other at the periphery without a gap. On the other hand, when the lid 200 is rotated from the state of FIG. 4(A), as shown in FIG. 4(B), the ridge 232R of the rib 232 on the lid side rides on the ridge 132R of the rib 132 on the dish side, and a gap is formed between the ribs 132 and 232. Note that the rotation angle does not have to be 90 degrees as long as a gap is formed.

[0018] For example, place the food ingredients in the central concave portion 110 of the dish 100, cover it with the lid 200, and put it in a microwave oven (not shown) for heating. At this time, if a gap is provided between the dish 100 and the lid 200, the steam can escape from the tableware 10. Inside the dish 100, unnecessary moisture and oil will drop from the food ingredients and accumulate in the valleys 112V of the ribs 112 on the bottom surface. When the cooking is completed, the entire tableware 10 can be taken out and directly carried to the dining table. At this time, the extra moisture and oil accumulated at the bottom of the dish 100 can be discarded outside the tableware through the gap between the dish 100 and the lid 200 as shown in FIG. 4(C). After that, by rotating the lid 200 to close the gap between the dish 100 and the lid 200, the cooked food can be kept warm. During the meal, the lid 200 can be used as a serving plate if it is turned over.

[0019] When there is remaining cooked food, if the lid 200 is placed on the dish 100 to eliminate the gap between the ribs 132 and 232, it can be used as a storage container, so there is no need to use plastic wrap. Also, it can be directly put into the refrigerator. After storage, the entire tableware 10 can be put back into the microwave oven for heating and then served on the dining table.

[0020] As described above, according to this embodiment, ribs are provided on the dish side and the lid side respectively, and by rotating the lid with respect to the dish, the gap between the dish and the lid is opened and closed. Therefore, steam can be released during cooking, and unnecessary moisture and oil in the dish after cooking can be discarded outside. Also, after cooking, it can be directly placed on the dining table to enjoy the meal, and the cooked food can be stored by covering the lid. It is suitable for a series of meal cycles such as cooking → meal → storage.

Example

[0021] Next, a second embodiment of the present invention will be described with reference to FIG. 5. In the above-described embodiment, the uneven shape of the ribs 132, 232 was wavy as shown in FIG. 5(A), but the example in FIG. 5(B) is an example in which they are triangular. The rib 132A of the plate 100A is formed by ridges 132RA and valleys 132VA, and the rib 232A of the lid 200A is formed by ridges 232RA and valleys 232VA. The example in FIG. 5(C) is an example in which they are semi-cylindrical. The rib 132B of the plate 100B is formed by ridges 132RB and valleys 132VB, and the rib 232B of the lid 200B is formed by ridges 232RB and valleys 232VB. As such, the uneven shapes of the ribs on the plate side and the lid side may be appropriately changed as needed. [Example]

[0022] Next, a third embodiment of the present invention will be described with reference to FIG. 6. In the example shown in FIG. 6(A), a tab 134 is provided on the outer edge of a plate 100E in the direction of extension of a rib 132, and a tab 234 is provided on the outer edge of a lid 200E in the direction of extension of a rib 232. When placing the lid 200E on the plate 100E, if the tabs 134, 234 are aligned so that they overlap, no gaps will form between the protrusions and recesses of the ribs 132, 232. However, if the tabs 134, 234 are aligned so that they are misaligned, gaps will form between the protrusions and recesses of the ribs 132, 232. Therefore, by checking the overlapping state of the tabs 134, 234, the state of the gap between the plate 100E and the lid 200E can be determined. Instead of the tabs 134, 234, notches or marks may be provided, or the plate side may have tabs and the lid side may have notches or marks.

[0023] The example in Fig. 2(B) is an example in which two dishes 10 are stacked on top of each other. As mentioned above, the plate 100 has ribs 114 formed on the underside, and the lid 200 has ribs 212 on the outer surface. If the concave and convex shapes of the ribs 114 and 212 are reversed, the ribs 114 of the upper dish 10 will fit into the ribs 212 of the lower dish 10, allowing the dishes 10 to be stacked safely.

[0024] <Other Embodiments> The present invention is not limited to the above-described embodiments, and various modifications can be made without departing from the gist of the present invention. For example, the following are also included. (1) The shapes and dimensions shown in the above embodiments are merely examples and may be appropriately changed as necessary. For example, a. In the above embodiment, the dish and the lid are circular when viewed from the plane, but they may be polygonal, elliptical, or the like. b. In the above embodiment, the ribs are linear in the extending direction, but they may be curved. c. The depth of the dish and the lid may also be appropriately changed. (2) The dish and the lid of the present invention are preferably made of silicon from the viewpoints of easy processing, not getting hot by microwave heating, and not requiring a mitt (pan handle). However, using pottery, porcelain, glass, metal, etc. is not prohibited. (3) In the above embodiment, the lid is rotated with respect to the dish, but a gap may be provided by appropriately displacing the position of the lid with respect to the dish, such as shifting it. (4) The application targets of the present invention are suitable for various uses, not only general cooking but also for outdoor use, for pets, etc.

Industrial Applicability

[0025] According to the present invention, ribs are provided on the peripheral edges of the dish side and the lid side, respectively, and the gap between the dish and the lid is opened and closed by displacing the lid with respect to the dish. Therefore, when the gap is opened, steam can be released during cooking, and unnecessary moisture and oil in the dish after cooking can be discarded outside. Also, after cooking, it can be placed directly on the table to enjoy the meal, and the dish can be stored by closing the gap between the dish and the lid, which is suitable for a series of meal cycles such as cooking → eating → storing.

Explanation of Reference Numerals

[0026] 10: Tableware 100, 100A, 100B, 100E: Dish 110: Central Concave Portion 112, 132: Rib 112R: Ridge 112V: Valley 114: Rib 114R: Ridge 114V: Valley 120: Barrel 130: Periphery 132, 232, 132A, 132B: Rib 132R, 132RA, 132RB: Ridge 132V, 132VA, 132VB: Valley 134, 234: Tab 200, 200A, 200B, 200E: Cover 210: Central covering part 212, 232: Rib 212R: Ridge 212V: Valley 220: Barrel 230: Periphery 232: Rib 232A, 232B: Rib 232R, 232RA, 232RB: Ridge 232V, 232VA, 232VB: Valley

Claims

1. A tableware comprising a dish and a lid, wherein the dish has a central concave portion and a peripheral portion, the lid has a central covering portion and a peripheral portion, ribs having uneven cross-sectional shapes perpendicular to their extending directions and opposite to each other are respectively provided on the peripheral portions, when the ribs on the lid side fit into the ribs on the dish side, the dish is closed by the lid, and when the lid is displaced with respect to the dish from this state, a gap is formed between the dish and the lid. The tableware is characterized by this.

2. The tableware according to claim 1, characterized in that ribs are formed in the central concave portion of the dish.

3. The tableware according to claim 1, characterized in that ribs having uneven shapes that fit together are formed on the back surface of the central concave portion of the dish and the outer surface of the central covering portion of the lid, respectively.

4. The tableware according to claim 1, characterized in that marks indicating the extending direction of the ribs provided on the peripheral portions are provided on the dish and the lid.

5. The tableware according to any one of claims 1 to 4, characterized in that the dish and the lid are made of silicon.

Images