Cooling cutting board

Abstract

To address the challenges of food spoilage and increased risk of food poisoning due to rising food temperatures and bacterial growth when preparing fresh ingredients such as raw fish for sashimi on a room-temperature cutting board, this product provides a cooling cutting board that efficiently cools the cutting board surface with ice and water using a simple configuration. [Solution] The cutting board comprises a resin cutting board body 3 having a cutting board surface 3a on which food ingredients are placed and cut, a container part 2 integrally formed on its lower side having a space for storing ice and water, and a bottom lid 4 with a gasket that is detachably attached to the lower opening edge of the container part. The space for storing ice and water is filled almost completely, and the bottom lid is pressed on to expel the air, so that the ice and water are widely facing the lower surface of the cutting board body to cool the cutting board surface.

Description

Technical Field

[0001] The present invention relates to a cooking cutting board, and more particularly to a cold storage cutting board integrally provided with a container portion capable of storing ice and water therein.

Background Art

[0002] <s Conventionally, as a means for imparting a cold storage function to a cooking cutting board, a cooking cutting board has been proposed in which a hollow portion is provided inside a wooden cutting board, and water and ice are stored in the hollow portion to cool the upper surface. In such a cooking cutting board, a usage form is assumed in which ice water is stored in an internal space to cool the top plate, and sushi or sashimi is placed thereon for serving. Thus, the main use of this cutting board is as a serving stand for so-called sushi geta. Therefore, it cannot be said that it is configured mainly for use as a cutting board for cutting raw fish for sashimi, or for maintaining freshness during cooking and reducing the risk of food poisoning.

[0003] On the other hand, in the field of commercially available cooking storage containers, a storage container whose lid can also be used as a cutting board is known. There has been proposed a product that reduces the trouble of taking out and washing a large cutting board by reversing the lid of a plastic storage container, cutting a small amount of scallions, herbs, cherry tomatoes, etc., and storing the remainder in the container. This type of storage container is relatively small, and is intended to simplify the cutting and storage of a small amount of food ingredients. It is not intended to suppress the temperature rise of raw fish for sashimi while actively cooling the cutting board surface on the lid side by storing ice and water in the container, and to maintain freshness and reduce the risk of food poisoning.

[0004] As described above, there are a plate-like structure that stores water or ice inside and cools the upper surface, and a storage container that uses a lid as a cutting board in combination. However, there is no configuration in which an ice water storage space is integrally provided in the cooking cutting board itself used for cutting raw fish for sashimi, and ice and water are stored almost to the brim to eliminate an air layer due to overflow of surplus water, and the cutting board surface is efficiently cooled to reduce freshness degradation during cooking and the risk of food poisoning.

Prior Art Documents

Patent Documents

[0005] [Patent Document 1] Patent Document 1: Japanese Utility Model Publication No. 61-51143, Cutting board for cooking [Non-patent literature]

[0006] [Non-Patent Document 1] Non-patent document 1: CB Japan Co., Ltd. "Storage container with a lid that doubles as a cutting board" https: / / www.biccamera.com / bc / item / 10768164 / [Overview of the project] [Problems that the invention aims to solve]

[0007] When fresh ingredients such as raw fish for sashimi are prepared on a cutting board at room temperature, the temperature of the ingredients rises during preparation, leading to a decrease in freshness and increased bacterial growth. This increases the risk of food poisoning, and poses a significant hygiene problem, especially for dishes that are not heated, such as sashimi. Conventional cooling stands, similar to sushi trays, are primarily designed for keeping food cool during serving and do not adequately consider temperature control and improved hygiene during the cutting process. Furthermore, small storage containers with lids that double as cutting boards are primarily designed for the convenience of cutting and storing small amounts of ingredients and are not configured to actively cool the cutting board surface itself using ice water.

[0008] The objective of this invention is to provide a simple, insulated cutting board that efficiently cools the cutting board surface using ice and water, suppressing temperature increases and deterioration of freshness during the cooking process of cutting raw fish for sashimi, thereby reducing the risk of food poisoning caused by bacterial growth. Another objective is to create a structure that can be easily varied according to differences in size and application, from household to commercial use. [Means for solving the problem]

[0009] The cooling cutting board of this invention comprises a resin cutting board body having a cutting board surface on its upper surface for placing and cutting food, a resin container portion integrally formed on the lower side of the cutting board body, and a resin bottom lid that is detachably attached to the lower opening edge of the container portion and closes the storage space. An open storage space is formed inside the container portion, and ice and water are stored in this storage space. The periphery of the bottom lid is provided with an engaging portion and a gasket portion that engage with the lower opening edge of the container portion, and the storage space is sealed by pressing the bottom lid into place.

[0010] When using the product, fill the storage space with ice and water until excess water overflows from the lower opening when the bottom lid is attached, then push the bottom lid into place. At this time, as the excess water overflows, most of the air in the storage space is expelled, leaving almost only ice and water inside. As a result, the ice and water in the storage space are widely in contact with the underside of the cutting board, and the top surface of the cutting board is efficiently cooled. [Effects of the Invention]

[0011] According to this invention, the bottom lid is pressed into place after the container's storage space is almost completely filled with ice and water, so that the air layer in the storage space is almost completely eliminated by the overflow of excess water. As a result, the ice and water come into broad contact with the underside of the cutting board, allowing the cutting board surface to be cooled efficiently. By cutting raw fish for sashimi and other fresh ingredients on the cooled cutting board surface, the temperature rise of the ingredients during cooking is suppressed, which inhibits spoilage and bacterial growth, and is expected to reduce the risk of food poisoning.

[0012] Furthermore, by making the planar dimensions of the container approximately 90% of the planar dimensions of the cutting board body in each direction, and leaving a thin, non-hollow section around the outer circumference of the cutting board body, the majority of the cutting board surface is cooled in accordance with the ice and water on the underside. Also, even when force is applied to the knife near the edge of the cutting board surface, the container is positioned directly below and provides support, resulting in high stability for the entire insulated cutting board.

[0013] Furthermore, with large insulated cutting boards, the entire board can be safely carried by gripping the handle provided on the cutting board body or container, and it offers excellent handling even when filled with ice and water. [Brief explanation of the drawing]

[0014] [Figure 1] This is an overall perspective. [Figure 2] This is a longitudinal cross-section. [Figure 3] This is an enlarged cross-sectional view of the main part. [Modes for carrying out the invention]

[0015] Embodiments of the present invention will be described below with reference to the drawings. The cooling cutting board comprises a resin cutting board body having a cutting board surface on its upper surface, and a resin container portion integrally formed on the lower side of the cutting board body. The planar shape of the cooling cutting board is a roughly rectangular shape with rounded corners, and the dimensions can be approximately 20 centimeters in length and 30 centimeters in width, suitable for home use in preparing sashimi.

[0016] The container section is a box-shaped body that protrudes downward from the underside of the cutting board body, forming a storage space inside for storing ice and water. The storage space has a thickness that can accommodate multiple layers of typical ice cubes, for example, an effective thickness of about 5 centimeters. A downward opening is provided at the bottom of the container section, and a removable resin bottom lid is attached to this downward opening. The periphery of the bottom lid is provided with an engaging portion that engages with the lower opening edge of the container section, and an annular packing portion that is pressed against the lower opening edge. When the bottom lid is pushed into the container section, the engaging portion overcomes the engaging step on the opening edge and engages, and the packing portion is pressed against the end surface of the lower opening edge, sealing the storage space.

[0017] The lower surface of the cutting board main body is formed at a position where it is in surface contact with the upper edge of the container part, and is configured such that the ice and water in the storage space face the lower surface of the cutting board main body over a wide area. For the materials of the cutting board main body and the container part, food resins such as polypropylene or polyethylene can be used. The planar dimensions of the container part may be approximately 90% of the planar dimensions of the cutting board main body in each side direction, and a thin non-hollow part may remain around the outer periphery of the cutting board main body.

[0018] With such a configuration, most of the cutting board surface is effectively cooled corresponding to the ice and water on the lower surface side, and even when a force is applied to the knife near the end of the cutting board surface, the container part is positioned and supported in the vicinity directly below, so that the entire cold storage cutting board has high stability, and rattling and unstable shaking during knife use are suppressed.

[0019] Also, in a large cold storage cutting board, in order to make it easy to carry the entire cold storage cutting board, a carrying handle may be provided at the short-side end of the cutting board main body or on the side surface of the container part. The carrying handle may be formed, for example, as a hanging part that depresses a part of the outer periphery of the cutting board main body, or may be formed as a pair of gripping parts that project integrally outward from the side surface of the container part.

Example

[0021] Next, grasp the handle on either the cutting board body or the container side of the insulated cutting board and lift it, then place it on the countertop with the cutting board surface facing upwards. For small insulated cutting boards that do not have handles on any part, you may grasp the outer edge of the cutting board body with both hands and lift it. After a certain period of time, the cutting board surface will have cooled down, so cut raw fish for sashimi and other fresh ingredients on this cutting board surface. By cooking on a cooled cutting board surface, the temperature rise of the ingredients during cooking is suppressed, allowing for hygienic cooking that inhibits spoilage and bacterial growth.

[0022] After use, invert the cooling cutting board again, remove the bottom lid to drain the ice and water from the storage space, and wash the cutting board body, container, and bottom lid with water. [Industrial applicability]

[0023] The cooling cutting board according to this invention has an integrated container section for holding ice and water inside, and the cutting board surface can be cooled with simple operation. Therefore, it can be widely used as a cooking tool for handling fresh ingredients safely and while maintaining their freshness, not only for preparing sashimi in home kitchens, but also for outdoor cooking such as camping and barbecues, as well as in restaurants, fish shops, and catering businesses. Furthermore, because it has a simple structure consisting of a one-piece resin-molded structure and a bottom lid, it is excellent in terms of mass production and cost, and can be easily manufactured and sold by cooking utensil manufacturers. [Explanation of symbols]

[0024] 1. Insulated cutting board 2 Container part 2a Containment space 2b Lower opening 2c Lower opening edge 2d engagement step 2e Upper edge 3. Cutting board body 3a Cutting board surface 3b Bottom side 4 Bottom lid 4a Engagement part 4b Packing part 10 Ice 11 water

Claims

[Claim 1] A cooling cutting board comprising: a resin cutting board body having a cutting board surface on which food ingredients are placed and cut; a resin container part integrally formed on the lower side of the cutting board body and having an open storage space at the top; and a resin bottom lid that is detachably attached to the lower opening edge of the container part and closes the storage space, wherein the bottom lid has an engaging part and a packing part on its peripheral edge that engage with the lower opening edge of the container part, and the storage space can be sealed by being pushed into place toward the container part, and when in use, ice and water are contained in the storage space to the extent that excess water overflows from the lower opening edge when the bottom lid is attached, and when the bottom lid is pushed into place toward the container part, air is almost completely removed from the storage space, and the ice and water in the storage space are positioned widely opposite the lower surface of the cutting board body, thereby cooling the cutting board surface.

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