Tableware

Abstract

To provide tableware that gives food a sense of volume without causing a sense of incongruity in tableware on which food is placed.SOLUTION: Tableware 10 includes a flat portion 12, and a protruding portion 14 provided on the flat portion 12. An inclined surface 14a of the protruding portion 14 is inclined at an angle of 10 to 20 degrees with respect to a flat surface 12a of the flat portion so as to direct food toward a front side or to direct the food toward a viewer's line of sight. The inclined surface 14a extends along a longitudinal direction of the tableware 10.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to tableware that enhances the sense of volume of food placed on the tableware, and more particularly to tableware that has protrusions on the surface on which food is placed that support the food. [Background technology]

[0002] Since ancient times, the size, color, and shape of tableware have been important factors in making food look delicious, so tableware has historically come in a variety of shapes, sizes, and color combinations. However, up until now, tableware in high-end restaurants has only been designed to give a sense of luxury and prestige, with large plates having small serving areas and colors and designs that make the food stand out.

[0003] In conventional tableware, there have been proposals for inclining the entire surface on which food is placed (Patent Document 1), and for providing uneven portions on the surface on which food is placed (Patent Document 2). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Utility Model Application Publication No. 48-7370 [Patent Document 2] Japanese Patent Application Laid-Open No. 2004-305665 Summary of the Invention [Problem to be solved by the invention]

[0005] The tableware in Patent Document 1 has an inclined surface on which food is placed, which creates an awkward appearance when food is placed on the tableware, and the juices from the food collect below the inclined surface, making the tableware look unattractive. The uneven portion in Patent Document 2 forms a pattern or letters (Abstract of Patent Document 2), and is not used to place food, so the uneven portion does not give the food a sense of volume.

[0006] To provide tableware that gives a sense of volume to food without creating an awkward feeling when food is placed on the tableware. [Means for solving the problem]

[0007] The aspects of the present invention are as follows. [Example 1] A tableware having a flat surface and a protrusion protruding from the flat surface, The protrusion has an inclined surface that is inclined relative to the flat surface so as to face the food toward the front or toward a person's line of sight. [Example 2] In the tableware according to the first embodiment, The inclined surface is inclined at an angle of 10 to 20 degrees relative to the plane of the flat portion. [Example 3] In the tableware according to the first embodiment, The protrusion is a thin protrusion extending in the longitudinal direction of the tableware.

[0008] [Example 4] In the tableware according to Example 3, The inclined surface extends along the elongated protrusion. [Example 5] In the tableware according to the first embodiment, The tableware has a plurality of protrusions, recesses, or grooves on the inclined surface that extend from top to bottom of the inclined surface. [Example 6] In the tableware according to the first embodiment, The protrusion has an area of ​​1 / 2 to 1 / 3 of the total area of ​​the dish in a plan view.

[0009] [Example 7] In the tableware according to the first embodiment, The tableware, wherein the protrusions are a plurality of elongated protrusions. [Example 8] In the tableware according to Example 6, The plurality of protrusions extend parallel to one another. [Example 9] In the tableware according to the first embodiment, The tableware, wherein the protrusion is a Mount Fuji-shaped or truncated cone-shaped protrusion.

[0010] [Example 10] In the tableware according to the first embodiment, The protrusion is provided away from the outer periphery of the tableware. [Effects of the Invention]

[0011] The tableware of the present invention has protrusions that support the food, making the food appear larger toward the diner's line of sight (the front), thereby improving the sense of volume of the food. [Brief explanation of the drawings]

[0012] [Figure 1] 1A and 1B are a top view and a cross-sectional view taken along line AA, respectively, showing tableware according to a first embodiment of the present invention. [Figure 2] FIG. 2 is a perspective view showing the tableware of FIG. [Figure 3] 1 with food placed on it. FIG. 1(a) is a perspective view showing a conventional dish, and FIG. 1(b) is a perspective view showing the dish of FIG. [Figure 4] FIG. 10 is a perspective view showing a tableware according to a modified example of the first embodiment of the present invention. [Figure 5] 10A and 10B are a top view and a cross-sectional view taken along line AA, respectively, showing tableware according to a second embodiment of the present invention. [Figure 6] 6A is a perspective view showing a conventional dish with food placed thereon, and FIG. 6B is a perspective view showing the dish of FIG. 5. [Figure 7] 10A and 10B are a top view and a cross-sectional view taken along line AA, respectively, showing tableware according to a third embodiment of the present invention. [Figure 8] 8A is a perspective view of the tableware in FIG. 7 when no food is placed on it, and FIG. 8B is a perspective view of the tableware when food is placed on it. [Figure 9] 10A and 10B are a top view and a cross-sectional view taken along line AA, respectively, showing tableware according to a fourth embodiment of the present invention. [Figure 10] 10A is a perspective view showing the tableware of FIG. 9 when no food is placed on it, and FIG. 10B is a perspective view showing the tableware of FIG. 9 when food is placed on it. [Figure 11] 10A and 10B are a top view and a cross-sectional view taken along line AA, respectively, showing tableware according to a fifth embodiment of the present invention. [Figure 12] 12A is a perspective view showing the tableware of FIG. 11 when no food is placed on it, and FIG. 12B is a perspective view showing the tableware of FIG. 11 when food is placed on it. [Figure 13] FIG. 11 is a perspective view showing a tableware according to a modified example of the fifth embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0013] Each embodiment of the tableware of the present invention will be described with reference to the drawings. Common parts in each drawing will be given the same reference numerals, and their description will be omitted as appropriate. In each embodiment, when "approximately" is added to a number expressing the size of each part, this includes a range of +20% to -20% of the number.

[0014] [Outline of tableware that makes food look beautiful] This invention is tableware designed with a shape that takes into consideration the viewer's line of sight, something that has not been considered in tableware up until now. For example, if stir-fried bean sprouts are arranged flat on a flat plate, it does not seem voluminous or appetizing as a dish, but if they are arranged in a height like Mount Fuji, it gives a sense of volume, and the viewer recognizes that it is a dish, which stimulates their appetite. At the same time, by arranging the food in a mountain shape like Mount Fuji, more light hitting the sloped side of the mountain reaches the viewer's line of sight than when the food is arranged flat on a flat plate, making the food sparkle and look more beautiful.

[0015] Also, changing the serving shape or angle of the food makes the visible area of ​​the food larger than when it is flat, which has the effect of making the food appear larger. This not only affects the human eye, but also when photographed with a camera, as the amount of light increases and the size appears larger, resulting in beautiful and clear photos of the food.

[0016] Food is served in a variety of forms, from staple foods such as rice and noodles to meat, fish, and vegetables, either simply cut raw, grilled, or fried, so tableware that looks good needs to be designed in multiple shapes to match the food, and in the embodiment of the present invention, representative shape designs are summarized.

[0017] [Considerations on how food looks delicious: Part 1] Generally, when sitting in a chair and looking at food placed on a table at a restaurant such as an izakaya, the fish on a normal plate is placed parallel to the table, so if the table is tilted at 0 degrees from the perspective of the person sitting in the chair, they will be looking at the food from an angle 25 to 35 degrees above them.

[0018] Therefore, by tilting the food forward by about 15 degrees, it will be closer to the 45-degree angle that is considered to be the most beautiful angle for food. Also, by tilting it at about 45 degrees, more of the light from the ceiling will be in your line of sight, which will increase the brightness.

[0019] Furthermore, by tilting the food towards you, the surface area of ​​the object (fish, etc.) that catches your eye is larger than when it is placed parallel to the table, which has the effect of making an object of the same size appear larger than when it is placed on a normal plate.

[0020] [Considerations on how food looks delicious: Part 2] When eating a course meal, pasta, or noodles individually, the tableware is placed close to the customer, so the eye angle is about 60 degrees from the table. Since the new tableware is viewed from slightly above, the center of the plate, pasta, or noodles is raised, which allows the customer to visually perceive the raised center in three dimensions, and as it approaches the customer's eyes, it appears more voluminous.

[0021] The height of a restaurant table is 70cm to 75cm, and the average height of Japanese people is 172cm for men and 157cm for women, with a seated height of about 90cm for men and 83cm for women. The distance from the eye level of a seated person to the food is about 50cm to 70cm, and they usually view the food from an angle higher than 45 degrees.

[0022] [Differences, features, and advantages of the tableware of the present invention compared to ordinary tableware] (1) By tilting the food towards the eater, or tilting it so that it faces the viewer, rather than serving it on a normal flat plate, it has the effect of making the food appear larger. At the same time, tilting the food makes the food look more beautiful in restaurants, as more light is reflected from the table to the customers sitting in their chairs.

[0023] (2) When arranging sashimi on a normal flat plate, the sashimi is placed on a sloped surface with thinly sliced ​​vegetables such as daikon radish garnish to make it look nice. However, these daikon radish garnishes are rarely eaten and are generally discarded, resulting in a waste of food. However, by using a sloped or continuously sloped plate, the sashimi can be sloped to look nice without using thinly sliced ​​vegetables such as daikon radish garnish, reducing food waste.

[0024] (3) When food is served on a plate with a conical shape (mountain-shaped) in the center, it looks more voluminous than when it is served on a regular plate. Also, when serving sashimi, even if you do not place a garnish such as daikon radish in the center, the food will appear to be tilted from the center.

[0025] (4) When pasta (spaghetti) is piled high on a flat plate, the pasta does not slide down the plate and the height is not affected, so the pasta can easily maintain its mountain shape and create a three-dimensional effect. Specific designs of the tableware of the present invention that make food look beautiful will be described below with reference to first to fifth embodiments.

[0026] [First embodiment] ("inclined protrusion" grilled fish, for one person) A tableware 10 (plate) according to a first embodiment will be described with reference to Figures 1 to 3. When photographing food, if grilled fish or the like is placed on the plate, a common technique is to place something behind the fish to raise the back side slightly in order to create a three-dimensional effect. The tableware 10 (plate) according to the first embodiment incorporates a structure for creating a three-dimensional effect into the design of the plate from the beginning.

[0027] As shown in FIG. 1, the tableware 1 is composed of a flat surface 12, a protrusion 14 provided on the flat surface 12 and facing the user, and an outer peripheral portion 16 that surrounds the flat surface 12 and slopes toward the inside of the tableware 1. The tableware 1 can be rectangular in plan view. The tableware 1 preferably has long sides of approximately 200 mm and short sides of approximately 110 mm. The outer peripheral portion 16 can also be omitted and made flat. FIG. 3 is a photograph of the tableware 10 having the sloped outer peripheral portion 16.

[0028] The protrusion 14 is a thin protrusion extending along the long side (longitudinal or lateral direction) of the tableware 1, and may be trapezoidal in plan view. Preferably, the parallel sides of the trapezoid in plan view of the protrusion 14 may have a short side of approximately 84 mm and a long side of approximately 100 mm.

[0029] When viewed in a plan view of the tableware 10, the protrusion portion 14 is located at a position approximately 3 / 5 (three-fifths) to 2 / 3 (two-thirds) of the length of the long side from the long side of the tableware 1, and at a position approximately 3 / 5 (three-fifths) to 2 / 3 (two-thirds) of the length of the short side from the short side of the tableware 1.

[0030] As shown in Fig. 1(a), the inclined surface 14a extends along the elongated protrusion toward the front side of the tableware 1. As shown in Fig. 1(b), the inclined surface 14a is angled with respect to the flat surface 12a of the flat portion 12 by preferably 10 to 20 degrees, more preferably 12 to 17 degrees, and even more preferably about 15 degrees.

[0031] As shown in Figure 1(b), the cross section perpendicular to the longitudinal direction of the protrusion 14 may be triangular. The height of the protrusion 14 may be, for example, 0.8 cm to 2.8 cm. In the tableware 10 according to the first embodiment, the protrusion 14 has an inclined surface 14a extending from the front to the rear of the plate so that the inclination of food such as fish can be adjusted.

[0032] In the tableware 50 and 60 according to the fourth and fifth embodiments described below, the protrusions can also be made in the shape of Mount Fuji (frustum cone). Also possible are variations such as providing multiple protrusions 24 so that several dishes can be arranged on the plate (Fig. 4), or curved protrusions 14 (inclined surfaces 14a) or arranging two or more protrusions 14 so that the dishes appear to be tilted from multiple directions on large plates.

[0033] Figure 3 shows the same grilled fillet of fish placed on a dish 1 without protrusions (Figure 3(a)) and on a dish 10 with protrusions 14 (Figure 3(b)). As is clear from Figure 3, it can be seen that the protrusions 14 make the surface of the fillet appear wider in Figure 3(b) than in Figure 3(a).

[0034] The tableware 20 in Fig. 4 is a modified example of the first embodiment. The tableware 20 has a plurality of elongated protrusions 24 along its long sides. The plurality of elongated protrusions 24 extend parallel to one another. The inclined surface of each protrusion 24 is inclined at an angle of preferably 10 to 20 degrees, more preferably 12 to 17 degrees, and even more preferably 15 degrees, relative to the plane of the flat portion 22.

[0035] [Second embodiment] (inclined protrusion: tonkatsu plate with "steam prevention function") A tableware 30 (plate) according to the second embodiment will be described with reference to Figures 5 and 6. The tableware 30 is basically the same as the sloping tableware 10, but for dishes such as pork cutlets, which have a fixed size and presentation pattern, a wide sloping surface 34a is created according to the size of the dish, and the sloping angle of the wide dish can be fixed as a whole, so that the food can be placed stably without slipping.

[0036] As shown in Fig. 5, tableware 30 is composed of a circular flat portion 32, a protrusion 34 having a wide inclined surface 34a facing the front, and an outer peripheral portion 36 surrounding protrusion 34. In the plan view of Fig. 5(a), protrusion 34 has an area of ​​1 / 2 to 1 / 3 of the entire area of ​​tableware 30. Inclined surface 34a of protrusion 34, multiple convex portions or concave portions (grooves) 34b are formed, extending from the top to the bottom of inclined surface 34a.

[0037] As shown in FIG. 5(b), the inclined surface 34a of the protrusion 34 is inclined relative to the flat surface 32a of the flat surface portion 32 at an angle of preferably 10 to 20 degrees, more preferably 12 to 17 degrees, and even more preferably 15 degrees.

[0038] Furthermore, when deep-fried foods such as tonkatsu and tempura are hot, moisture is released through the batter. This causes the batter in contact with the surface of the plate to become steamy, but the tableware 30 has multiple convex or concave (groove) portions 34b on the inclined surface 34a. This allows the moisture contained in the deep-fried food to be released through the multiple convex or concave portions 34a, preventing moisture from building up in the batter, which has the added benefit of allowing the underside of deep-fried foods such as tonkatsu to remain crispy while eating.

[0039] Figure 6 shows the same pork cutlet placed on a dish 3 without protrusions (Figure 6(a)) and on a dish 30 with protrusions 34 (Figure 6(b)). As is clear from Figure 6, it can be seen that the cross section of the pork cutlet appears wider in Figure 6(b) than in Figure 6(a) due to the protrusions 34.

[0040] [Third embodiment] ("Continuously inclined" sashimi plate) A tableware 40 according to a third embodiment will be described with reference to Figures 7 and 8. The tableware 40 is for sashimi. Garnish plays an important role in presenting sashimi beautifully, but in reality, it is often not eaten. Therefore, reducing the amount of garnish as much as possible to improve the appearance can save both effort and expense. Since it is difficult to create a sense of volume, especially for a single serving, this plate is designed for one person. If it were a large plate, the number of protrusions or inclined surfaces could be increased to three or four levels.

[0041] As shown in FIG. 7, the dish 40 is teardrop-shaped in plan view and comprises a flat portion 42, multiple protrusions 44 that separate the flat portion 42 and face the front, and an outer peripheral portion 46 that surrounds the protrusions 44 and the flat portion 42. The multiple protrusions 44 extend parallel to one another. As shown in FIG. 7(b), the inclined surfaces 44a of the protrusions 44 are angled preferably at 10 to 20 degrees, more preferably 12 to 17 degrees, and even more preferably 15 degrees, relative to the plane 42a of the flat portion 42. The dish 40 also includes a soy sauce recess 48 at the front for holding soy sauce, which is believed to make the dish more convenient to use. A portion for wasabi paste can also be provided, if desired.

[0042] In Figure 7(a), the width of the dish 40 is approximately 180 mm, the vertical width of the protrusion 44 is approximately 45 mm, the width of the outer periphery is approximately 15 mm, and the maximum vertical length of the soy sauce recess 48 is approximately 30 mm and the depth is approximately 7 mm.

[0043] 8A and 8B show a state in which sashimi is not placed on the dish 40 (FIG. 8A) and a state in which sashimi is placed on the dish 40 (FIG. 8B). As is clear from FIG. 8, it can be seen that the protrusions 44 make the surface of the sashimi appear wider even without the need for garnish.

[0044] [Fourth embodiment] "Square plate with a Mount Fuji-shaped protrusion" Tableware 50 according to a fourth embodiment will be described with reference to Figs. 9 and 10. Tableware 50 is a square plate designed to make food appear three-dimensional simply by placing it on it. Generally, round plates are considered to be good for perfectly serving food, but square plates are easier to use for displaying garnishes and the like. Therefore, tableware 50 according to the fourth embodiment is a square plate, and tableware 60 according to a fifth embodiment, which will be described later, is a round plate.

[0045] As shown in Figure 9, the tableware 50 is rectangular in plan view and is composed of a flat portion 52, a protruding portion 54 that protrudes from the center of the flat portion 52 in the shape of Mount Fuji (a truncated cone), and an outer peripheral portion 56 that surrounds the protruding portion 54 and the flat portion 52. The protruding portion 54 has a recessed portion 54b formed at its peak 55. This allows the recessed portion 54b to be used to serve vegetables as a decoration or to hold sauce.

[0046] The height of protrusion 54 varies depending on the food being served, but is preferably 20 mm to 120 mm, and more preferably approximately 30 mm. The diameter of the center of protrusion 54 also varies depending on the food being served, but is preferably 10 mm to 210 mm, and more preferably approximately 50 mm. The area of ​​the center of protrusion 54 can also be 2% to 10% of the diameter of the entire plate.

[0047] The angle of inclination from flat portion 52 to the upper end of peak 55 is desirably changed depending on the application so that the food appears to be inclined at an angle of about 45 degrees. Specifically, inclined surface 54a of protrusion 54 is curved downward as shown in Fig. 9(b), but has an overall angle with respect to plane 52a of flat portion 52 of preferably 10 to 20 degrees, more preferably 12 to 17 degrees, and even more preferably 15 degrees.

[0048] Figure 10 shows a state in which sashimi is not placed on the square plate dish 50 (Figure 10(a)), and a state in which sashimi is placed on the square plate dish 50 (Figure 10(b)). As is clear from Figure 8, the inclined surface 54a of the protrusion 54 allows the sashimi or other dish to face the viewer's eye, even without any garnish, so that the surface of the sashimi appears wider.

[0049] [Fifth embodiment] (Round plate with Mt. Fuji-shaped protrusion) A tableware 60 according to a fifth embodiment will be described with reference to Figures 11 and 12. The tableware 50 is a round plate that, like the tableware 40, is designed to make food appear three-dimensional simply by serving it on it.

[0050] As shown in Figure 11, the tableware 60 is circular in plan view and is composed of a flat portion 62, a protruding portion 64 that protrudes from the center of the flat portion 62 in the shape of Mount Fuji (a truncated cone), and an outer peripheral portion 66 that surrounds the protruding portion 64 and the flat portion 62. The protruding portion 64 has a recessed portion 64b formed at its peak 65. This allows the recessed portion 64b to be used to serve vegetables as a decoration or to hold sauce.

[0051] 12 shows a state in which fried chicken is not placed on the dish 60 (FIG. 12(a)) and a state in which fried chicken is placed on the dish 60 (FIG. 12(b)). As is clear from FIG. 12, the inclined surface 64a of the protrusion 64 faces the food such as fried chicken toward the viewer's eye, making it possible to serve a heaping pile of fried chicken.

[0052] 13 shows a tableware 60A according to a modified example of the fifth embodiment. The tableware 60A has variations in which the height of the Mt. Fuji-shaped (frustum-shaped) protrusion 64A and the width of the peak 65A of the protrusion 64A are changed depending on the food being served. [Explanation of symbols]

[0053] 10 Tableware 12 Plane part 14 Projection (elongated projection) 16 Outer periphery 20 Tableware 22 Plane part 24 Projection (elongated projection) 26 Outer periphery 30 Tableware 32 Plane section 34 Protrusion (wide protrusion) 34 Thin convex part 36 Outer periphery 40 Tableware 42 Plane part 44 Protrusion (wide protrusion) 46 Outer periphery 50 Tableware (Square Plates) 52 Plane part 54 Projection (mountain-like projection) 56 Outer periphery 60 Tableware (Round Plates) 62 Plane part 64. Protrusion (mountain-shaped protrusion) 66 Peripheral part

Claims

1. A tableware having a flat surface and a protrusion protruding from the flat surface, The protrusion has an inclined surface that is inclined relative to the flat surface so as to face the food toward the front or toward a person's line of sight.

2. The tableware according to claim 1, The inclined surface is inclined at an angle of 10 to 20 degrees relative to the plane of the flat portion.

3. The tableware according to claim 1, The protrusion is a thin protrusion extending in the longitudinal direction of the tableware.

4. The tableware according to claim 3, The inclined surface extends along the elongated protrusion.

5. The tableware according to claim 1, The tableware has a plurality of protrusions, recesses, or grooves on the inclined surface that extend from top to bottom of the inclined surface.

6. The tableware according to claim 1, The protrusion has an area of ​​1 / 2 to 1 / 3 of the total area of ​​the dish in a plan view.

7. The tableware according to claim 1, The tableware, wherein the protrusions are a plurality of elongated protrusions.

8. The tableware according to claim 6, The plurality of protrusions extend parallel to one another.

9. The tableware according to claim 1, The tableware, wherein the protrusion is a Mount Fuji-shaped or truncated cone-shaped protrusion.

10. The tableware according to claim 1, The protrusion is provided away from the outer periphery of the tableware.

Images