A plate that also serves as a holder for eating utensils.

Abstract

The present invention provides a plate 100 that doubles as an eating utensil holder, having a plate portion 200 on one side for placing food and a plate portion 100 on the other side for supporting a spoon 400 and chopsticks 500, with a spoon placement groove 101 and a chopstick placement groove 102 formed therein, and a sauce groove 108 formed underneath, with the plate portion 200 formed integrally on one side thereof, and the plate 100 that doubles as an eating utensil holder is formed with a partition dam 103 that supports the bottom surface 401 of the spoon so that it is raised, and the plate 100 that doubles as an eating utensil holder is formed with the sauce groove 108 that acts as a stable foot 110.

Description

Technical Field

[0001] The present invention relates to a plate that also serves as a receptacle for eating utensils. In particular, it prevents eating utensils such as spoons and chopsticks from being placed on the table and coming into contact with the table, thereby preventing contamination of the eating utensils and the table. Here, a sauce groove and a plate portion are integrally formed, making it more convenient, clean, and hygienic to use. When using eating utensils, they can be easily picked up by hand. The present invention relates to a plate that also serves as a receptacle for eating utensils.

Background Art

[0002] Conventionally, eating utensils used during meals include spoons, chopsticks, forks, and knives. These are usually placed directly on the dining table or on a napkin laid on the table, and are used inconveniently and unsanitarily in this state. When used in this way, the dining table or napkin on which the eating utensils are placed may be contaminated or may become contaminated during use. The eating utensils will be taken to the table and the mouth at any time. That is, during the meal, the actions of picking up and placing the spoon and chopsticks are repeated, and during this process, the table, napkin, etc. are contaminated with food and the eating utensils are used again, which may cause discomfort and problems such as adverse effects on personal hygiene due to bacterial infection. Considering that many pathogenic bacteria are transmitted to a person's mouth and respiratory tract, this is not a negligible problem.

[0003] In traditional Korean tableware culture, spoons and chopsticks are placed on the sitting meal or the table. After the meal, the contaminated residue on the tableware or the table is wiped off with a cloth.

[0004] The residue on the table is difficult to wipe clean unless it is washed with water.

[0005] Also, the contaminated spoons and chopsticks repeatedly enter and exit the mouth.

[0006] Furthermore, usually, when eating at home or at an external cafeteria, serving dishes are often not used.

[0007] In reality, people portion out and eat the shared side dishes as they go.

[0008] If you've portioned out too much, either place it on a rice bowl or transfer it to the original side dish dish to take away.

[0009] Also, containers for sauces (soy sauce, miso, wasabi, etc.) are often shared.

[0010] In other words, it has been used in a highly unsanitary condition with a high probability of contamination.

[0011] Due to these issues, some people may avoid using the cafeteria.

[0012] Some studies have shown that dining tables (specifically, restaurant tables) contain more than twice as many bacteria as cutting boards, and the cloths used to wipe them contain even more. Therefore, many people place a napkin on the table and then put their spoon and chopsticks on top when they go to a restaurant. However, napkins are not hygienic, as invisible, harmful fluorescent whitening agents have been found in them.

[0013] Occasionally, people wipe the dining table with a wet towel or wipes, but this is not a fundamental solution and is therefore unsuitable.

[0014] The spoons and chopsticks placed on the table are used in and out of the mouth, so hygiene is of paramount importance and directly linked to health.

[0015] Unlike Westerners who use spoons, forks, and knives with both hands, Koreans and some East Asians use spoons and chopsticks alternately with one hand, and also touch the table frequently to adjust the length of their chopsticks, thus directly exposing themselves to bacterial infection. (This invention can prevent various foreign objects on the table from adhering to bacteria.)

[0016] Cleaning the dining table after a meal is also unsanitary. Sometimes, a dirty cloth is used to wipe it down.

[0017] Support stands for eating utensils have been developed for this purpose, and examples of such stands can be found in Patent Documents 1 to 3.

[0018] Patent Document 1 (Republic of Korea Published Patent No. 10-2014-0055862 "Chopstick Rest") describes a spoon rest comprising: a base plate with a fixed recess formed along one side edge which is placed on a table; a receiving plate positioned at a predetermined height from the base plate and on which one side of a spoon rests; a first support piece that folds and extends along a first fold on one side edge of the receiving plate and is provided with a fixed projection that hooks into the fixed recess of the base plate, so as to maintain the receiving plate in a state where it protrudes relative to the base plate; and a second support piece that folds and extends along a second fold on the other side edge of the receiving plate and is connected to the base plate, so as to maintain the receiving plate in a state where it protrudes relative to the base plate. When the first and second support pieces are not folded along the first and second folds, the receiving plate folds flat against the base plate.

[0019] Patent Document 2 (Republic of Korea Published Patent No. 10-2022-0106439 "Residing Stand for Eating Utensils") describes a stand for supporting eating utensils, which has a spoon-holding groove shaped like the bottom of a spoon and a chopstick-holding groove shaped like chopsticks, a step formed at the edge of the stand to prevent foreign objects from entering the holding grooves, handle support grooves formed in the frame step corresponding to the handles of the spoon and chopsticks, supporting the eating utensils so that the handle of the spoon placed in the holding groove is lifted off the table floor, and magnets are provided in the spoon-holding groove and the chopstick-holding groove.

[0020] Patent Document 3 (Registered Patent No. 10-2083756 of the Republic of Korea, "Spoon Rest") describes a spoon rest comprising: a body having one or more resting parts formed on its upper surface for resting a spoon, and an installation part formed inside; sensing means attached to the installation part of the body and individually provided on the underside of the resting part for sensing whether a spoon can be rested; a control unit attached to the installation part of the body and connected to the sensing means, which receives the sensing signal and calculates meal time, number of times the spoon is rested, and resting time; and an output unit connected to the control unit on one side of the body, which outputs the processing results of the control unit via a screen and speaker, wherein the installation part of the body has a built-in switch individually provided on the underside of the resting part and which is linked to the control unit, which selectively applies magnetic force to the resting part This spoon rest is configured to be recognized by the spoon user, and includes an electromagnet that is sensitive to the spoon, which is switched on for a set time calculated by the control unit to keep the spoon placed on the rest attached and restrict the use of the spoon, and the output unit includes a mealtime display unit that counts the required time from the time a set button on one side is activated until it is activated again and displays the result, a set count display unit that displays the result of the count by the control unit each time the sensing means detects the spoon on the rest, and a set time display unit that displays the countdown result from the time the sensing means detects the spoon on the rest for a time set by the control unit.

[0021] When the handle of the spoon is touching the table in this way, picking it up again can be inconvenient as it makes it difficult to grip the spoon properly.

[0022] Furthermore, it is difficult to safely place eating utensils on the table, and the utensils that are placed on the table are often disturbed when touched during the meal.

[0023] Patent Document 2 does not functionally use iron as the material for the eating utensils, so the use of magnets is impossible, and even if they were used, the magnet insertion part could become an obstacle in the manufacturing mold and injection. In other words, the manufacturing process would be very difficult, with increased costs due to the difficulty of manufacturing, a decrease in the speed of mass production, and increased labor costs. The square part on which the spoon and chopsticks are placed and the plate part have no height configuration relative to the dining table, so the entire stand can shake, and the part of the plate on which the spoon head is placed can actually become an obstacle when serving food. In other words, the groove on the plate on which the spoon head is placed is meaningless, and juices from the served food can accumulate and mix with the food served second. The groove on which the spoon head is placed may be in contact with the juices that have accumulated on the bottom surface of the spoon head and dripped down, making it unsanitary. Also, there is no sauce groove, so when serving sauce to the plate, it can mix with other food. When washing dishes, the square frame becomes an obstacle, and foreign objects may get stuck, which is inconvenient. [Overview of the Initiative] [Problems that the invention aims to solve]

[0024] This invention was made to solve the aforementioned problems of the past, specifically addressing the unsanitary process of the bottom of a spoon and the ends of chopsticks touching the table, causing the table and eating utensils to interfere with and contaminate each other with foreign matter, and the inconvenience of repeatedly putting the eating utensils in and out of the mouth, as well as the inconvenience of the continuous unsanitary and unhygienic use of side dish dishes and sauce dishes in commercial restaurants and homes.

[0025] Furthermore, the plate portion of the serving dish is integrated with a space for a spoon and chopsticks to rest on, and a sauce groove, creating a unified structure that supports the utensils, preventing them from touching the table. In particular, the groove that collects the sauce, which forms the base of the spoon head, prevents the utensils and the table from interfering with each other and contaminating the table. The sauce groove and plate portion are used to separate sauce and side dishes for consumption, and when chopsticks are touched to adjust their length during the meal, they are touched on the plate portion, allowing for a clean and hygienic meal for both the user and their companions. The spoon handle remains suspended above the table, making it easy and stable to pick up the spoon and chopsticks. The aim is to provide a plate that also serves as a utensil holder with comprehensive functionality, transforming inconvenient and unhygienic experiences and fixed ideas about dining culture into a convenient, safe, clean, hygienic, and dignified dining culture, thus solving the shortcomings of conventional technology in a convenient, safe, clean, and hygienic way. [Means for solving the problem]

[0026] One aspect of the present invention is a dish 100 that doubles as a receptacle for eating utensils, with a dish part 200 for placing food on one side and a receptacle for placing and supporting a spoon 400 and chopsticks 500 on the other side. A spoon placement groove 101 and a chopstick placement groove 102 are formed, and a sauce groove 108 is formed below them. The dish part 200 is integrally formed on one side. In the dish 100 that doubles as a receptacle for eating utensils, a dam 103 of a partition for placing the bottom surface 401 of the spoon head so as to float is formed. In the dish 100 that doubles as a receptacle for eating utensils, a sauce groove 108 is formed to serve as a stable foot 110. In the spoon placement groove 101 of the dish 100 that doubles as a receptacle for eating utensils, an inclined surface 111 for receiving and draining the juice connected to the bottom surface 401 of the spoon head and a storage tank 104 for storing the juice are further formed. In the spoon placement groove of the dish 100 that doubles as a receptacle for eating utensils, a dam 103 of a partition for placing the bottom surface 401 of the spoon head so as to float and a storage tank 104 for receiving and storing the juice connected to the bottom surface 401 of the spoon head are formed symmetrically up and down. When stacking the inner frame 201 of the dish part for placing food and the inner frame 109 part of the sauce groove of the dish 100 that doubles as a receptacle for eating utensils, an air discharge groove 202 for discharging moisture and air is further formed. The shape of the dish 100 that doubles as a receptacle for eating utensils is characterized by the shapes of a peanut and a daruma, and a dish 100 that doubles as a receptacle for eating utensils is provided.

[0027] In another aspect, a dish 100 that doubles as a receptacle for eating utensils is provided, characterized in that a dish 100 that doubles as a receptacle for eating utensils, including a dam 103 of a partition for placing the bottom surface 401 of the spoon head so as to float, a storage tank 104 for receiving and storing the juice and food connected to the bottom surface 401 of the spoon head in the spoon placement groove 101, and a sauce groove 108, is further formed symmetrically on one side of the dish part 200.

[0028] Also, in another aspect, a dish 100 that doubles as a receptacle for eating utensils is provided, characterized in that, for stability without shaking during use and storage, the heights 203 of the dish part 200 and the sauce groove 108 are formed identically from the dining table.

[0029] . In other aspects, the manufacturing material of the plate 100 that also serves as a dining utensil holder is characterized by using at least one of heat-resistant reinforced synthetic resin, plastic, heat-resistant glass, ceramic ware, melamine, stainless steel, wood, and silicon to provide a plate 100 that also serves as a dining utensil holder.

Advantages of the Invention

[0030] According to the plate of the present invention that also serves as a dining utensil holder, the bottom surface of the spoon head and the end of the chopsticks touch the table on the dining table, and the dining table and the dining utensils are contaminated by foreign objects due to mutual interference and contact, and the unclean process of repeatedly putting the dining utensils into and out of the mouth, and the inconvenience of continuously using them uncleanly and unsanitarily in business cafeterias and households that jointly use side dishes and sauce dishes can be solved.

[0031] By integrating the functions of a spoon and chopstick holder, an individual plate, and an individual sauce container on the dining table, management is easy, and both the person himself and the other party can improve the clean and hygienic dining table culture and character.

[0032] Specifically, in the present invention, the holding parts of the spoon and chopsticks, which are dining utensils, are supported by the dining utensil holder and maintained in a state of floating above the dining table, so that they can be easily taken and placed. Also, the part where the bottom surface of the spoon is placed, the part where the dam structure of the partition wall, the inside of the dam, and the storage tank are connected, is provided with an inclined surface, and the dam structure has the function of receiving the juice that adheres to the bottom surface of the spoon, so that it naturally flows into the storage tank to form a structure for confining and collecting the juice, and the spoon can be used cleanly without causing contamination and interference to the dining table.

[0033] Here, the inclined structure connecting the dam and the storage tank has the merit that foreign objects are not caught even when washing the plate and can be easily wiped off.

[0034] Furthermore, the height of the sauce groove and the plate portion are the same as the dining table, providing stability without wobbling. When stacked upside down after washing, moisture and air escape through the drainage groove, making drying easy. They do not stick together, making them easy to take out and use one by one. They can be stacked like regular serving plates, thus taking up less storage space.

[0035] Furthermore, to facilitate dishwashing, all curved parts of the plate, which also serve as a utensil holder, are gently rounded, preventing foreign objects from getting stuck in the gaps and eliminating the risk of hand injuries due to the absence of sharp edges.

[0036] Furthermore, since it is Western-style and includes forks, knives, and spoons, it has the potential for export to the West.

[0037] As a further benefit, it conforms to the standards of initial and global epidemic prevention supplies for the health and hygiene of citizens who have experienced COVID-19. (All bacterial infections are most vulnerable to the human mouth and respiratory system.)

[0038] Furthermore, it can bring about a change in awareness regarding hygiene and dining culture in restaurants and other food service establishments. (This adds a sense of hygienic safety and quality for customers, which helps to increase sales.)

[0039] It can also be used as a rice bowl or soup bowl. (For infants and children, it can also serve as a simple eating board.)

[0040] Additionally, since you don't touch the dining table, there's no need to lay out a napkin, the table won't get dirty with food scraps, and secondary contamination from flies and other pests can be prevented.

[0041] Therefore, the plate that also serves as a utensil holder according to the present invention can make dining culture cleaner and more hygienic, and further contribute to public health. [Brief explanation of the drawing]

[0042] [Figure 1]Figure 1 shows a perspective view and a partially enlarged view of an example of a plate that also serves as a holder for eating utensils according to the present invention. [Figure 2] Figure 2 is a plan view of an example of a plate that also serves as a holder for eating utensils according to the present invention. [Figure 3] Figure 3 is a side view of an example of a plate that also serves as a holder for eating utensils according to the present invention. [Figure 4] Figure 4 is a plan view of an example in which eating utensils are placed on a plate that also serves as a holder for eating utensils according to the present invention. [Figure 5] Figure 5 is a plan view (suitable for both left-handed and right-handed users) of an example in which eating utensils are placed on a plate that also serves as a holder for eating utensils according to the present invention. [Figure 6] Figure 6 shows another example of a plate that also serves as a utensil holder according to the present invention (a type that can be unfolded for left-handed and right-handed users). [Figure 7] Figure 7 is a perspective view (for right-handed users) of another example of a plate that also serves as a utensil holder according to the present invention. Specific details for implementing the invention

[0043] While the present invention can be implemented with various modifications, specific embodiments are illustrated in the drawings and described in detail. However, this should be understood not as an attempt to limit the present invention to specific embodiments, but rather as including all modifications, equivalents, or substitutes that fall within the spirit and technical scope of the present invention.

[0044] While describing each drawing, similar reference numerals are used for similar components. In describing the present invention, if it is determined that a specific explanation of related prior art would obscure the gist of the invention, such detailed explanation will be omitted.

[0045] This invention not only provides stable and hygienic support for eating utensils (spoons, chopsticks, forks, and knives) to prevent contamination, but also makes it easier to pick up spoons and chopsticks by supporting the utensils while they are lifted off the table.

[0046] The plate that also serves as a holder for eating utensils according to the present invention is a plate that also serves as a holder for eating utensils such as spoons, chopsticks, forks, and knives, and has a plate shape as shown in Figures 1 to 7.

[0047] As shown in Figures 1 to 7, the plate 100 of the present invention, which also serves as a holder for eating utensils, is divided into a first part 100a and a second part 100b. The first part 100a is designed to hold a relatively large amount of food, such as rice or soup, while the second part 100b is designed to hold a relatively small amount of food, such as a spoon and sauce. The edge region of the second part 100b is formed with a spoon rest groove 101 shaped like the bottom surface 401 of a spoon head on a table, and a chopstick rest groove 102 shaped to correspond to the shape of chopsticks 500. The spoon rest groove 101 is located adjacent to the first part 100a, the chopstick rest groove 102 is located adjacent to the spoon rest groove 101, and the spoon rest groove 101 is located between the chopstick rest groove 102 and the first part 100a. Furthermore, a dam 103 in the longitudinal partition wall over which the bottom surface 401 of the spoon head rests is formed at the edge of the second section 100b, directly receiving the liquid attached to the spoon. An inclined surface 111 is formed on the inside of the dam, allowing the liquid attached to the bottom surface 401 of the spoon head to flow out naturally, and the liquid is then enclosed and stored in a round-shaped storage tank 104, with a shape that prevents the bottom surface of the spoon from touching the stored liquid. In other words, the storage tank 104 is configured to accommodate a portion of the bottom surface 401 of the spoon head.

[0048] As shown in the figure, the spoon rest groove 101 is formed by connecting a groove corresponding to the head portion of the spoon 400 where food is placed and a groove corresponding to the handle portion extending from the head. The portion on which the bottom surface 401 of the spoon head is placed is formed deeper than the portion on which the spoon handle portion 402 is placed. The rest groove 101 of the bottom surface 401 of the spoon head is formed on one side and the other side of the edge of the second portion 100b, and these are connected by a groove for housing the spoon handle portion 402, forming a single groove as a whole. Furthermore, by forming grooves on both the top and bottom sides of the edge of the second portion 100b, it can be used by both left-handed and right-handed users.

[0049] The step (a) formed by the groove for housing the spoon handle portion 402 and the mounting groove 101 formed in the second portion 100b can form a boundary region between the first portion 100a and the second portion 100b.

[0050] The chopstick rest groove 102 is a wide and long groove formed to correspond to the shape of chopsticks, and is formed in a location separate from the spoon rest groove 101. Since the spoon and chopsticks placed in the spoon rest groove 101 and chopstick rest groove 102 formed as described above have their handles lifted away from the dining table, they can be easily picked up.

[0051] The chopstick rest groove 102 is formed by grooves of a predetermined depth formed on one side and the other side of the edge region of the second portion 100b. That is, the chopstick rest groove 102 is formed at the upper and lower positions of the edge region of the second portion 100b.

[0052] A sauce groove 108 is formed in the central region of the second portion 100b. On the upper surface of the second portion 100b, excluding the sauce groove 108, the aforementioned spoon rest groove 101, a groove for the spoon handle portion 402, and a chopstick rest groove 102 are formed. A second step (b) is formed between the spoon rest groove 101 and the groove for the spoon handle portion 402 and the sauce groove 108, and a third step (c) is formed between the spoon rest groove 101 and the chopstick rest groove 102.

[0053] When chopsticks are placed in the chopstick rest grooves 102 formed on one and the other sides of the edge region of the second portion 100b, the chopsticks will be positioned so as to cross the sauce groove 108. In other words, the central region of the chopsticks will be positioned opposite the sauce groove 108.

[0054] Furthermore, the vertical depth of the mounting groove 105 on the handle portion of the spoon and the mounting groove 106 on the handle portion of the chopsticks forms a recess 107 to prevent the spoon and chopsticks from shifting from side to side.

[0055] Furthermore, the first portion 100a, which corresponds to one side of the plate 100 that also serves as a holder for eating utensils according to the present invention, is a plate portion 200 in which food can be placed, and can be formed integrally with the second portion 100b.

[0056] The plate portion 200 functions as a serving plate, allowing food to be portioned out and eaten.

[0057] Furthermore, the sauce groove 108 below the spoon and chopstick rest grooves on plate 100, which also serves as a utensil holder, can be used to portion out various sauces.

[0058] Furthermore, when stacked, the inner frame 201 of the plate portion where food is placed and the inner frame 109 of the sauce groove form a moisture and air discharge groove 202.

[0059] Furthermore, to ensure stability during use and storage of the tableware, the height of the plate portion and the sauce groove (203) are the same as the table, and these legs (110) serve as stable supports for the dining table.

[0060] Furthermore, the present invention also includes the ability to place a fork and knife, and to create a separate space for them.

[0061] Furthermore, the product is a plate 100 that also serves as a holder for eating utensils, characterized by being formed in various types: 600 for both left-handed and right-handed use, 700 for left-handed and right-handed use (unfoldable type), and 800 for right-handed use.

[0062] Furthermore, the present invention can be used to represent a variety of characters. (This includes animal characters—shapes that evoke bears or rabbits, daruma dolls, snowmen, peanuts, etc.—as well as fun shapes that are appealing to infants and children.)

[0063] Furthermore, the plates, which also serve as utensil holders, can be decorated with various designs such as patterns, pictures, and text to create a promotional impression. (When used in business locations and for commercial purposes, advertising stationery and pictures can also be added for promotional purposes.)

[0064] Furthermore, the plate 100, which also serves as a utensil holder, can be manufactured from materials that are resistant to breakage, such as plastic, synthetic resin, and melamine. It can also be made from glass, which has high rigidity and heat resistance, as well as from various other materials such as ceramics, stainless steel, wood, stone, and silicone.

[0065] In this invention, when liquid is scooped using a spoon, the liquid collects on the bottom of the spoon, and the liquid collected on the bottom of the spoon is collected by a dam, which then flows down an inclined surface and can be stored in a storage tank.

[0066] Furthermore, this invention makes it easier to store a plate that also serves as a utensil holder by hanging it upside down after washing.

[0067] Furthermore, this invention prevents contamination of the table and the spoon and chopsticks when they are placed down while in use. Industrial applicability

[0068] The present invention is applicable to the field of plates.

Claims

1. On one side, a plate portion (200) for holding food is formed, and on the other side, a plate (100) that also serves as a holder for eating utensils, supporting a spoon (400) and chopsticks (500), is formed, with a spoon rest groove (101) and a chopstick rest groove (102), and a sauce groove (108) below them, with the plate portion (200) integrally formed on one side. The aforementioned plate (100), which also serves as a holder for eating utensils, has a partition wall dam (103) formed on it so that the bottom surface (401) of the spoon head is suspended above it. The aforementioned plate (100), which also serves as a holder for eating utensils, has sauce grooves (108) formed therein that act as stable legs (110). The spoon-holding groove (101) of the plate (100) which also serves as a holder for eating utensils is further formed with an inclined surface (111) that receives and drains the liquid that accumulates on the bottom surface (401) of the spoon head, and a storage tank (104) for storing the liquid. In the spoon-holding groove of the plate (100) which also serves as a holder for eating utensils, a partition dam (103) that holds the bottom surface (401) of the spoon head suspended, and a storage tank (104) that receives and stores the liquid that accumulates on the bottom surface (401) of the spoon head are formed symmetrically in the upper and lower parts. When stacked, the inner frame (201) of the plate portion where food is placed and the inner frame (109) of the sauce groove of the plate (100) which also serves as a holder for eating utensils are further formed, an air discharge groove (202) for the discharge of moisture and air. A plate (100) that also serves as a holder for eating utensils is characterized by having the shape of a peanut and a Daruma doll.

2. The dish (100) which also serves as a holder for eating utensils is characterized in that a dish (100) which also serves as a holder for eating utensils is further formed symmetrically on one side of the dish portion (200), comprising a partition wall dam (103) on which the bottom surface (401) of a spoon head is suspended, a spoon resting groove (101) which includes a storage tank (104) for receiving and storing liquid food that is tied to the bottom surface (401) of the spoon head, and a sauce groove (108), as described in claim 1.

3. The plate (100) which also serves as a holder for eating utensils is characterized in that, for stability that prevents shaking during use and storage, the height (203) of the plate portion (200) and the sauce groove (108) are formed to be the same as that of the dining table, as described in claim 1.

4. The plate (100) that also serves as a holder for eating utensils is manufactured using at least one of the following materials: heat-resistant synthetic resin, plastic, heat-resistant glass, ceramic material, melamine, stainless steel, wood, and silicone, as described in claim 1.

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