Food rolling mat

Abstract

[Problem] To provide a food rolling mat that is highly hygienic, satisfies characteristics required for frame parts and a binding part, allows food materials to be easily pressed together, can be easily flattened and easily rolled on a work stand, and has excellent durability. [Solution] A food rolling mat comprising: a plurality of rod-shaped frame parts 12 that are lined up in a direction Y in which food material is to be rolled; and a binding part 30 that binds the plurality of frame parts 12 together. The frame parts 12 and the binding part 30 are formed from different synthetic resins. The hardness of the frame parts 12 is relatively high, whereas the hardness of the binding part 30 is low. The binding part 30 has a thin shape thinner than the frame parts 12 and is welded to the frame parts 12 with the plurality of frame parts 12 being spaced apart from each other at a uniform spacing S1, thereby forming an integrated body.

Description

Rolling blinds

[0001] The present invention relates to a cooking mat.

[0002] Makisu are used as cooking tools for making rolls such as nori rolls and California rolls, and traditional rolling mats are made by lining up several bamboo strips and connecting them with woven cotton thread. For this reason, when making California rolls and other dishes where the rice (rice) is placed directly on the rolling mat, the rice can get trapped and remain between the bamboo strips and the cotton threads, or in the gaps between the woven cotton threads, and the bamboo strips can become moldy, making the process unsanitary.

[0003] Therefore, there are bamboo blinds in Patent Documents 1 and 2 that are designed to improve hygiene. These bamboo blinds use synthetic resin ribs in place of the traditional bamboo strips, and the parts that connect the ribs together are made of synthetic resin connecting parts instead of cotton thread. These ribs and connecting parts are molded as a single piece from resin, but by making the connecting parts thinner than the ribs, they are made flexible and bendable, allowing them to be rolled up.

[0004] JP 2010-119394 A JP 2004-201662 A

[0005] Here, because the bones are long, only a portion of their length can be pressed down with the fingers. For example, when tightening the rolling mat by pulling it toward you immediately after wrapping the ingredients, if the bones are soft, only the finger portion will be tightened, resulting in increased tightening times and in a poorly wrapped roll. Therefore, to ensure a tightly wrapped roll with minimal tightening work, it is preferable for the bones to have high rigidity. Furthermore, traditional rolling mats are connected to each other by woven thin cotton threads, so the spaces between the bones are very soft. Therefore, traditional rolling mats flatten simply by being placed on a work surface, making it easy to add the next ingredient. Furthermore, because they are easy to roll, even thin rolls with small diameters can be tightly wrapped. Therefore, it is preferable for the connecting portions connecting the bones to be highly flexible.

[0006] In this regard, in Patent Document 1, the bamboo blind is formed using a hard resin such as polypropylene resin to provide rigidity to the ribs, and the thickness of the connecting portions is thin to achieve flexibility. However, because hard resins have low fluidity in their melting characteristics, they cannot be molded to a sufficiently thin thickness, and the desired flexibility cannot be achieved. As a result, the bamboo blind in Patent Document 1 tends to curl up and does not lie flat when placed on a workbench, making it difficult to perform the next step or to make thin rolls. Even if the connecting portions could be made thin like a film, hard resins would break early due to repeated bending stress and would have poor durability.

[0007] In contrast, in Patent Document 2, the bamboo mat is made of soft silicone resin to give flexibility to the connecting parts, which makes it easy to flatten and roll on a work surface. However, the rigidity of the bones is insufficient, making it impossible to effectively transfer force to the ingredients during use. Patent Document 2 also adds rigidity by inserting a metal mandrel, but the surface is still soft, making it difficult to apply force, making it difficult to work with as well as bamboo bones, and requiring a separate means of rigidity, such as the insertion of a metal mandrel.

[0008] To provide a rolling mat that is highly hygienic, satisfies the characteristics required for both the rib part and the connecting part, makes it easy to hold food ingredients, makes it easy to flatten on a work table and to roll up, and is also excellent in durability.

[0009] The above problem is solved by a rolling mat that includes a plurality of rod-shaped bones that are lined up in the direction in which the food is rolled, and connecting parts that connect the plurality of bones together, the bones and the connecting parts being made of different synthetic resins, the bones being relatively hard while the connecting parts are low in hardness, the connecting parts being thin-walled and thinner than the bones, and the plurality of bones being spaced apart at regular intervals and welded to the bones to form an integrated unit.

[0010] According to the above invention, both the bones and the connecting portions are made of synthetic resin, making them less susceptible to mold and highly hygienic. Furthermore, the thin-walled connecting portions contribute to the ease of rolling. Here, the bones and the connecting portions are made of different synthetic resins, so the bones have a relatively high hardness while the connecting portions have a relatively low hardness. Therefore, even if the rigidity of the bones is increased, the rigidity of the connecting portions does not increase accordingly, allowing the bones to exhibit sufficient rigidity and sufficient flexibility. Therefore, the hard bones make it easier to hold the food, and the soft connecting portions make it easier to flatten the food on the work surface and roll it. Moreover, since the connecting portions are made of a different material from the bones, it is possible to freely select a material that has excellent adhesive properties with the bones. Furthermore, since the connecting portions are fused to the bones while the multiple bones are spaced apart at a fixed interval, the connecting portions are not easily detached from the bones, thereby demonstrating durability.

[0011] Preferably, the bones are made of one resin selected from the group of bone resins, namely, polyamide resin, polyester resin, polycarbonate resin, polyvinyl chloride resin, polyethylene resin, polypropylene resin, polybutylene terephthalate resin, polyoxymethylene resin, polymethyl methacrylic resin, polyethersulfone resin, polysulfone resin, and acrylonitrile butadiene styrene resin, a mixed resin of two or more resins selected from the group of bone resins, or a fiber-reinforced resin of the one resin or the mixed resin; and the connecting parts are made of one resin selected from the group of connecting resins, namely, polyamide-based elastomer resin, polyester-based elastomer resin, urethane-based elastomer resin, vinyl chloride-based elastomer resin, olefin-based elastomer resin, styrene-based elastomer resin, acrylic elastomer resin, polybutadiene-based elastomer resin, ethylene-vinyl acetate copolymer resin, chlorinated polyethylene resin, and amorphous polyolefin resin, or a mixed resin of two or more resins selected from the group of connecting resins. These resins provide sufficient rigidity for the bones to easily hold ingredients, while the connecting portions provide sufficient flexibility to flatten and roll up when placed on a work surface, similar to a bamboo spool. Furthermore, the connecting portions made using the resins for the connecting portions have rubber elasticity, providing a predetermined elastic force that allows them to easily unfold and flatten on the work surface. Furthermore, the resins for the connecting portions have a lower melting temperature than the resins for the bones, so when welding the connecting portions, they can be reliably welded without damaging the bones, thereby increasing durability.

[0012] Preferably, the connecting portion and the bone portion are connected to the side where the bone portions face each other. Therefore, the connecting portion is not located on the main surface of the bone portion where food is placed, and the main surface of the bone portion is almost flat, making it easy to place food on it. Furthermore, since there are no soft connecting portions on the main surface of the bone portion, the workability is improved on the relatively hard surface of the bone portion, and force applied to the bone portion by fingers is easily transmitted to food.

[0013] Preferably, the synthetic resin forming the connecting portion is spread from the connecting position to the side surface in a planar manner and welded to form an extension portion. Therefore, compared to a case where a thin connecting portion connects only a small area on the side surface of the bone, the extension portion that spreads out in a planar manner on the side surface acts as an anchor, effectively preventing the connecting portion from peeling off from the bone.

[0014] Preferably, the extension is welded to the bone portion on the surface opposite the main surface where the food is placed. This increases the connection area between the extension and the bone portion, further preventing the connection from peeling off from the bone portion. Furthermore, because the extension extends to the surface opposite the main surface (top surface) where food is placed (bottom surface), when the bamboo mat is placed on a work surface, the rubber-elastic synthetic resin constituting the flexible connection portion exerts a gripping force, preventing it from slipping on the work surface and improving workability. Here, the extension is preferably a thin film-like extension, arranged intermittently in the longitudinal direction of the bone portion on the surface opposite the main surface. This thin film-like extension reduces the amount of synthetic resin, ensuring flexibility and making the bamboo mat easier to roll. Furthermore, even if the extension is thin and film-like, the intermittent extension limits the area of ​​the extension, allowing the synthetic resin to be poured in and welded to the bone portion reliably. The extensions are arranged intermittently along the length of the bone, but more preferably, they may be arranged in a row along the direction in which the food is being wrapped, which effectively prevents slipping on the work surface during wrapping and tightening.

[0015] Preferably, the connecting position is located closer to the main surface where the food is placed than the center of the bone in the thickness direction. This effectively prevents damage to the connecting portion and makes it easier to roll the rolling mat in the direction of wrapping the food. That is, if the connecting position between the connecting portion and the bone is located lower (the side where the rolling mat is placed on the work surface) than the center of the bone in the height direction, when rolling the rolling mat toward the main surface (top surface), it is necessary to pull the connecting portion strongly from a position close to the bottom surface. This increases the risk of damage to the connecting portion and requires a large force to roll. However, if the connecting position is located on the main surface (top surface) side (the side where the food is placed), only a small pull on the connecting portion is required, making it less likely to break and easier to roll. Furthermore, having the connecting position on the top surface also has the effect of making it less likely for food to get pinched.

[0016] Preferably, the connecting portions are arranged intermittently in the longitudinal direction of the ribs when viewed from above. Therefore, by arranging the connecting portions intermittently, the overall amount of connecting portions can be reduced. Therefore, even if the synthetic resin forming the connecting portions cannot be made thin enough due to its characteristics, and the flexibility required to roll or flatten the bamboo blind is insufficient, the flexibility can be improved to make the bamboo blind easier to roll. Furthermore, the operation can be performed in the same way as with conventional bamboo thread blinds, which are connected by multiple cotton threads.

[0017] Preferably, the connecting portions are transparent or semi-transparent, which makes it easier to find ingredients on the connecting portions and prevents ingredients from remaining on the bamboo mat after cleaning. Also, ingredients can be seen between the bones during cooking.

[0018] As described above, according to the present invention, it is possible to provide a rolling mat that is highly hygienic, meets the characteristics required for both the rib portion and the connecting portion, is easy to hold down ingredients, is easy to flatten on a work surface and to roll up, and is also highly durable.

[0019] 1(A) and 1(B) are diagrams showing the state of use of a rolling mat, with FIG. 1(A) showing the winding operation and FIG. 1(B) showing the tightening operation. A top view of an unfolded rolling mat according to an embodiment of the present invention, viewed from above. A schematic partial cross-sectional view taken along the line A-A of FIG. 1. A first modified example of the present invention corresponding to the schematic partial cross-sectional view of FIG. 3. A second modified example of the present invention corresponding to the schematic partial cross-sectional view of FIG. 3, with FIG. 5(A) being a schematic partial cross-sectional view having an extension extending to the bottom side, and FIG. 5(B) being a schematic partial cross-sectional view having an extension extending to the top side. A schematic partial cross-sectional view of a modified example of FIG. 5(A). A schematic partial cross-sectional view of a modified example of FIG. 6. A third modified example of the present invention, with FIG. 8(A) being a schematic partial cross-sectional view of a modified example of FIG. 4, FIG. 8(B) being a schematic partial cross-sectional view of a modified example of FIG. 5(A), FIG. 8(C) being a schematic partial longitudinal cross-sectional view of the first modified example of FIG. 7, and FIG. 8(D) being a schematic partial longitudinal cross-sectional view of the second modified example of FIG. 7. A top view of an unfolded rolling mat according to a fourth modified example of the present invention, viewed from above. Fig. 10 is a schematic partial cross-sectional view taken along the line B-B of Fig. 9. Fig. 11 is a schematic partial cross-sectional view of a modified example of Fig. 10. Fig. 12 is a bottom view of a further modified example of the fourth modified example of the present invention, in which the rolling blind is unfolded and viewed from below. Fig. 13 is a schematic partial side view of a rolling blind according to a fifth modified example of the present invention.

[0020] Before describing the preferred embodiment of the present invention in detail, to deepen understanding of the rolling mat, the use of the rolling mat will be described with reference to Figure 1. Figure 1 is a diagram showing the use of a rolling mat 10 according to an embodiment described later, showing the rolling and tightening operations being performed using the rolling mat 10 (however, the shape of the frame differs from that of the embodiment described later, and the connecting parts are not shown). This rolling mat 10 is a cooking tool used for hand-rolling foods known as sushi rolls, such as norimaki (seaweed rolls), makizushi (rolled sushi), datemaki (rolled sushi), and California rolls. The cooking process for rolls using this is no different from general cooking processes, and the process can be explained by dividing the process into steps as follows:

[0021] For example, when preparing sushi rolls, the process is roughly as follows: a preparatory step (not shown), a rolling step (shown in Fig. 1A), and a finishing step (shown in Fig. 1B). The preparatory step, not shown, involves placing ingredients on a rolling mat. First, the mat is spread out on a substantially flat work surface, and nori seaweed is spread in the center of the mat. Next, vinegared rice is spread evenly on the nori seaweed, and then ingredients such as kanpyo are placed on top of the vinegared rice to prepare it for rolling.

[0022] Next, the rolling process is performed as shown in Figure 1(A). The rolling process involves roughly rolling up the food material MT placed on the rolling mat 10 in the preparation process. That is, while lightly pressing the food material MT with the middle finger or the like to prevent it from separating from the rolling mat 10, one end 10a of the rolling mat 10 in the direction Y in which the ribs 12 are arranged is grasped and lifted without rolling up the food material MT, and while rolling the food material MT into a roll, the one end 10a is placed close to the other end 10b as shown by the dashed line in Figure 1(A). In this way, the rolling process is performed more like gently folding the food material MT in half than rolling it up.

[0023] Next, the tightening process is performed as shown in Figure 1(B). The tightening process is a process of adjusting the shape of the food material MT that has been roughly rolled in the rolling process and solidifying the food material MT so that it does not fall apart. This is performed by pressing a predetermined bone portion TG toward the approximate center of the food material MT with fingers FG. Because this tightening process is the first time that the food material MT has achieved the desired rolled shape, the tightening process can also be called a rolling tightening process.

[0024] The sushi roll is then completed by unfolding the rolling mat 10. However, in most cases, multiple rolls of sushi are made at home, and in cooking factories and restaurants in particular, many rolls of sushi are made in succession. For this reason, once the roll is complete, the rolling mat is immediately unfolded on a work surface, and the above-mentioned steps of preparation, rolling, and finishing are repeated in that order. The process for making norimaki, datemaki, California rolls, etc. is generally the same as for making sushi rolls, although there may be slight differences in the ingredients and the amount of force used.

[0025] [Embodiments] Next, preferred embodiments of the present invention will be described in detail with reference to the drawings. The embodiments described below are preferred specific examples of the present invention, and therefore various technically preferable limitations are applied thereto. However, the scope of the present invention is not limited to these aspects unless otherwise specified in the following description to the effect that the present invention is specifically limited thereto. Furthermore, in each drawing, similar components are designated by the same reference numerals, and detailed descriptions thereof will be omitted where appropriate. Furthermore, the parallel oblique lines in the following drawings do not represent cross sections, but are marks applied to connecting portions, which will be described later, for ease of understanding.

[0026] First, a rolling blind 10 according to an embodiment of the present invention will be described with reference to Figures 2 and 3. Figure 2 is a plan view of the rolling blind 10, and Figure 3 is a schematic partial cross-sectional view taken along the line A-A in Figure 2. As mentioned above, the rolling blind 10 is a cooking implement used for hand-rolling rolls, and is also called a rolling blind or a rolling bamboo blind, and is formed in the shape of a bamboo blind overall. This rolling blind 10 has a frame 12 and a connecting portion 30.

[0027] The bones 12 are long rods that function similarly to the bamboo strips in traditional bamboo mats, and are arranged in multiple rows in the direction Y in which the food is rolled, with both ends of each rod aligned in the longitudinal direction X. A required gap S1 is provided between the bones 12, and for each gap S1, the bone 12 rotates at an angle in the vertical direction Z relative to the adjacent bone 12, as shown by the dashed line in Figure 3, allowing the rolling mat 10 to be rolled up.

[0028] The bone portion 12 is formed from a synthetic resin with a higher hardness than the connecting portion 30. The bone portion 12 requires a certain degree of rigidity to facilitate the winding and tightening operation. Since synthetic resins with higher hardness generally have higher rigidity, it is preferable to use a synthetic resin with a relatively high hardness. For example, synthetic resins with a relatively high hardness for the bone portion include polyamide resin, polyester resin, polycarbonate resin, polyvinyl chloride resin, polyethylene resin, polypropylene resin, polybutylene terephthalate resin, polyoxymethylene resin, polymethyl methacrylic resin, polyether sulfone resin, polysulfone resin, and acrylonitrile butadiene styrene resin. Preferably, the bone portion 12 is made of, for example, one resin selected from the bone portion resin group, or a mixture of two or more resins selected from the bone portion resin group. Other resins, such as fiber-reinforced plastic (FRP) made from one resin selected from the above resin group or a mixture of these resins, can also be used, as they have higher rigidity and strength. A preferred hardness of such a relatively hard synthetic resin is, for example, 55 to 130 degrees on the Rockwell hardness R scale (according to JIS K7202) or higher. Other high-hardness, rigid materials can also be used, such as metal materials with excellent corrosion resistance, such as aluminum, stainless steel, and titanium. Due to weight considerations, hollow pipe-shaped materials are preferred, and welding to the connecting portion 30 is preferred. This allows the food to be reliably rolled when one end 10a of the bone portion 12 is pinched and brought closer to the other end 10b during the wrapping operation described in FIG. 1 . Furthermore, during the tightening operation, the amount of force applied can be easily adjusted, allowing the food to be solidified even when only a portion of the bone portion 12 is pressed down.

[0029] The dimensions and number of ribs 12 may be determined depending on the intended use of the roll. The ribs 12 of this embodiment have a width W1 of 4 to 6 mm, a height (thickness) H1 of 3 to 5 mm, and a length L1 (corresponding to the width of the rolling mat 10) of 200 to 300 mm, so that they can be used effectively for rolling seaweed using full-sized nori seaweed (basic size: approximately 210 mm long x 180 mm wide). The rolling mat 10 is constructed with, for example, 20 to 60 ribs 12 arranged in the rolling direction Y. Note that the ratio of the height H1 to the width W1 of the synthetic resin ribs 12 may be larger than the ratio of the height to the width H1 of a typical bamboo rib, in order to ensure rigidity in the longitudinal direction X.

[0030] In this embodiment, the cross section of the bones 12 in the direction Y in which the bones 12 are arranged is roughly semicircular or kamaboko-shaped. Specifically, as shown in Figure 3, the main surface 13 on which food is placed (the upper surface when placed on a work surface) is flat to ensure secure placement of food and facilitate easy handling. Furthermore, the side surfaces 14 where the bones 12 face each other (i.e., the surfaces exposed in the gaps S1 between adjacent bones 12) are flat from the corners of the upper surface 13 to the center 14a, and are curved outward from the center 14a to the bottom surface (the surface placed on the work surface) 15 (i.e., near the boundary between the side surface 14 and the bottom surface 15). This allows for smooth rolling of food in both the opposite direction and the direction of wrapping, even with a narrow gap S1 and a larger thickness H1 compared to bamboo bones. The center 15a of the bottom surface 15 in the direction Y in which the bones 12 are arranged is flat. However, the bone portion 12 of the present invention is not limited to these shapes. For example, the entire lower surface 15 may be curved, or the upper surface 13 and the lower surface 15 may be flat surfaces parallel to each other as shown in FIG. 1.

[0031] The connecting portions 30 function to connect multiple ribs 12 together, and in the illustrated example, are positioned between the ribs 12. To achieve the same ease of winding as a bamboo bamboo blind, the connecting portions 30 are preferably made of a flexible synthetic resin. Since synthetic resins with low hardness are generally flexible, it is preferable to use a synthetic resin with a relatively low hardness. The hardness of the synthetic resin for such connecting portions 30 is at least lower than that of the ribs 12 so that the blind 10 can be bent between the ribs 12. A preferred hardness is a flexible synthetic resin with a durometer A hardness ranging from 30 to 97 degrees (according to JIS K6253). A hardness below 30 degrees is too soft, causing the connecting portions 30 to stretch easily, resulting in poor workability and reduced durability. On the other hand, a hardness above 97 degrees is too hard, resulting in the loss of the ease of winding like traditional cotton thread. Furthermore, a preferred hardness for the connecting portions 30 is in the range of 60 to 95 degrees.

[0032] Examples of such synthetic resin materials having a relatively low hardness for the connecting portion 30 include polyamide elastomer resin, polyester elastomer resin, urethane elastomer resin, vinyl chloride elastomer resin, olefin elastomer resin, styrene elastomer resin, acrylic elastomer resin, polybutadiene elastomer resin, ethylene-vinyl acetate copolymer resin, chlorinated polyethylene resin, amorphous polyolefin resin, etc. It is preferable to use, for example, one type of resin selected from these connecting portion resin groups, or a mixed resin of two or more types of resins selected from the above connecting portion resin groups. Furthermore, because all of these resins are thermoplastic elastomer resins with rubber elasticity, the blind of the present invention can be flexibly rolled up and, when unfolded, returns to its original flat state relatively quickly, improving workability.

[0033] The shape of the connecting portions 30 is thin, at least thinner than the bone portions 12, to ensure flexibility, and the thickness H2 is preferably 0.1 mm to 1.0 mm. This thickness H2 can be varied depending on the synthetic resin used, and the connecting portions 30 of this embodiment have a thickness H2 of approximately 0.2 to 0.5 mm using the above-mentioned resin for the connecting portions. From the viewpoint of preventing food from being caught between the bone portions 12, the connecting portions 30 are preferably arranged without gaps between all of the multiple bone portions 12. In this embodiment, as viewed from above in FIG. 2 , the connecting portions 30 are arranged intermittently along the longitudinal direction X of the bone portions 12 and in multiple rows from one end 10a to the other end 10b along the direction Y in which the food is wrapped. The connecting portions 30 shown in the figure are arranged at approximately equal intervals in the longitudinal direction X of the bone portion 12 at both ends 12a, 12a and near the center 12b, 12b. The connecting portions 30 at the end 12a are longer in the longitudinal direction X than the connecting portions 30 near the center 12b. However, the present invention is not limited to this. The length L1 of the bone portion 12 and the gap S1 may be changed depending on the hardness of the resin. The number of rows of connecting portions 30 arranged intermittently and the length of the intermittent rows in the longitudinal direction X may also be changed. In this embodiment, similar to a conventional bamboo bamboo blind connected by thread, the connecting portions 30 are arranged at regular intervals in the longitudinal direction X of the bone portion 12, giving the bone portion 12 flexibility to finely adjust the pressure during the wrapping process. This allows for the same feel as a conventional bamboo bamboo blind, regardless of the type of food being wrapped.

[0034] Such connecting parts 30 provide moderate flexibility, making it easy to roll up the rolling mat 10 during the rolling and tightening operations. Also, rippling on the work surface is prevented, making it easy to place ingredients on a flat rolling mat 10. Furthermore, since the resin for the connecting parts is a synthetic resin with rubber elasticity, it is not only soft, but also exerts moderate elasticity and tends to expand and return to its original shape, making it easy to flatten, further facilitating and speeding up the preparation work.

[0035] The rib portions 12 and the connecting portions 30 are formed from different synthetic resins. Even if a rib portion 12 with high hardness is used, a connecting portion 30 with lower hardness can be used. This allows for both the high hardness rib portions 12 and the moderately flexible connecting portions 30 required for the bamboo blind 10 to be achieved. Even if the rib portions 12 and the connecting portions 30 are made of different materials, the connecting portions 30 are welded to the rib portions 12 while the rib portions 12 are spaced apart at regular intervals, thereby increasing the connection strength. For example, the welding method involves pressing a movable mold against a first fixed mold having rib cavities that can evenly arrange the rib portions 12 at regular intervals. Then, a resin selected from a group of rib resins (e.g., polypropylene resin) is injected into the rib cavities to mold multiple rib portions. Next, with the molded rib portions attached to the movable mold, the movable mold is pressed against a second fixed mold. The second fixed mold has a cavity with a recessed space corresponding to the bone portion and the connecting portion, and the molded bone portion is inserted into this cavity by pressing the movable mold against the second fixed mold. Next, a resin (e.g., an elastomer resin) selected from a group of resins for the connecting portion is injected into the cavity of the second fixed mold. This resin for the connecting portion has a lower melting temperature than the resin for the bone portion. This allows the resin for the connecting portion to be fused to the bone portion to mold the connecting portion.

[0036] The connection position JT between the welded connecting portion 30 and the bone portion 12 is the side surface 14 where the multiple bone portions 12 face each other. Note that "facing surfaces" here refers to surfaces that face each other as a whole. Even in the case of a side surface 14 that curves from the center portion 14a to the bottom surface 15, as in this embodiment, the side surface 14 faces the side surface 14 of the adjacent bone portion 12. Furthermore, the connection position JT in this embodiment is closer to the main surface (top surface) 13 on which food is placed than the center portion 14a in the thickness direction Z of the bone portion 12. This requires a relatively small pulling force on the connecting portion 30 compared to when the connection position JTa is located closer to the bottom surface 15 than the center portion 14a, as indicated by the two-dot chain line in Figure 3 . This makes the connecting portion 30 less likely to break at the connection position JT and easier to roll. Furthermore, having the connection position JT on the top surface 13 also reduces the likelihood of food getting pinched. The connection position JT in FIG. 3 is adjacent to the main surface 13 on which the food material is placed.

[0037] The color of the connecting portion 30 may be the same as that of the bone portion 12, but is preferably a different color from that of the bone portion 12 to make it easier to see the food attached to the connecting portion 30. It is also more preferable to make the connecting portion 30 transparent or semi-transparent, which makes it easier to distinguish the food attached to the connecting portion 30 and also makes it possible to see the food between the bone portions 12 during the wrapping and tightening operations.

[0038] [First Modification] Next, a first modification of the above-described embodiment will be described using Fig. 4. Fig. 4 is a schematic partial vertical cross-sectional view of a rolling blind 20 of the first modification (the cross-sectional position is the same as Fig. 3). In this figure, parts with the same reference numerals as those of the rolling blind 10 in Figs. 2 and 3 have the same configuration, so duplicated explanations will be omitted and the following description will focus on the differences.

[0039] The differences between the rolling mat 20 of this modified example and the above-described embodiment are the shape of the bones 22 and the connection position JTb between the bones 22 and the connecting portion 30. Specifically, the cross section of the bones 22 in the direction Y, in which the multiple bones 22 are arranged, is circular, and both the top and bottom main surfaces are curved and convex outward. The bones 22 of the present invention may have such a shape, and with this rolling mat 20, either the top or bottom surface can be used without specifying which side to place the food on. Furthermore, after the food is rolled, a recessed vein pattern can be created on the surface of the roll. The connection position JTb between the bones 22 and the connecting portion 30 is located at the center of the thickness direction Z of the bones 22. This allows food to be cooked without changing the ease of rolling, regardless of whether it is placed on the top or bottom surface.

[0040] [Second Modification] Next, a second modification of the above-described embodiment will be described with reference to Figures 5 to 7. Figure 5 is a schematic partial cross-sectional view of a rolling blind 40 in which the connecting portion 30 has its extension portion 25. In Figure 5(A), the extension portion 25 is located on the lower surface 15 side of the connecting position JT, and in Figure 5(B), the extension portion 25 is located on the upper surface 13 (main surface) side of the connecting position JT. Figure 6 is a schematic partial vertical cross-sectional view of a rolling blind 41 according to a further modification of Figure 5(A). Figure 7 is a schematic partial vertical cross-sectional view of a rolling blind 42 according to a further modification of Figure 6. The cross-sectional positions in each figure are the same as in Figure 3 except for Figure 7, and Figure 7 is a vertical cross-sectional view with part of the rolling direction Y omitted. In these figures, parts with the same reference numerals as those in the rolling blind 10 of Figures 2 and 3 have the same configuration, so duplicated explanations will be omitted and the following description will focus on the differences.

[0041] The bamboo blinds 40 to 42 in Figures 5 to 7 differ from the above-described embodiment in that the synthetic resin of the connecting part 30 spreads out in a planar shape and is welded to the side surface 14 of the rib part 12, thereby forming the extension part 25. That is, in the bamboo blind 10 in Figure 3, the rib part 12 and the connecting part 30 are welded only over the thickness H2 of the thin connecting part 30, and there is a risk of breakage at the welded part if only such a thin welded part is used, and this modification solves this problem.

[0042] First, the bamboo blind 40 of Fig. 5 will be described. In Fig. 5(A), the synthetic resin forming the connecting portion 30 spreads from the connecting position JT to the side surface 14 in a planar manner to form an extension portion 25. This extension portion 25 is made of the same synthetic resin as the connecting portion 30, is welded to the rib portion 12, and is flexible. The extension portion 25 shown in Fig. 5(A) extends from the connecting position JT between the connecting portion 30 and the rib portion 12, which is located closer to the upper surface (main surface) 13 than the center of the side surface 14 in the height direction Z, toward the lower surface 15. This results in a planar weld between the extension portion 25 and the rib portion 12, which acts as an anchor, increasing the bonding area and connection strength, making the connecting portion 30 less likely to peel off from the rib portion 12. Here, in an actual prototype, the bones 12 were pulled in the direction separating them (Y direction) and the connection strength was measured. When the length of the connecting portion 30 in the longitudinal direction X was 10 mm, the connection strength of the connecting portion 30 with a thickness of 0.3 mm in Figure 3 was 38 N, while the connection strength of the connecting portion 30 with the same thickness of 0.3 mm and the extension portion 25 in Figure 5(A) was 43 N. The connection strength was clearly increased. Furthermore, extending the extension portion 25 toward the lower surface 15 facilitates rotation of the bones 12 in the direction R in Figure 5(A). That is, if the extension portion 25 extends from the connecting position JT toward the upper surface 13 as shown in Figure 5(B), if the gap S1 between the bones 12 is narrow, adjacent extension portions 25, 25 may come into contact with each other or the extension portion 25 may interfere with the connecting portion 30, making it difficult for the bones 12 to rotate. However, since this risk can be prevented in the case of FIG. 5A, it is preferable that the extension 25 of the connecting portion 30 extends from the connecting position JT toward the lower surface 15 side.

[0043] Next, the rolling blind 41 shown in Fig. 6 will be described. In this rolling blind 41, the extension 25 that spreads to the side surface 14 further extends to the vicinity of the boundary between the side surface 14 and the bottom surface 15 of the rib portion 12. This further prevents the connecting portion 30 from peeling off from the rib portion 12.

[0044] Next, the rolling mat 42 of Fig. 7 will be described. In this rolling mat 42, the extension 25 that spreads to the side surface 14 further spreads in a planar shape to the underside 15 of the bone portion 12 (the surface opposite the main surface 13 on which food is placed) and is fused to the bone portion 12. One extension 25-1 that extends from one side surface 14-1 of the bone portion 12 to the underside 15 is connected to the other extension 25-2 that extends from the other side surface 14-2 to the underside 15. The extensions 25, 25 of adjacent bone portions 12, 12 are connected via a connecting portion 30. This allows the synthetic resin of the connecting portion 30 and the extension portion 25 to be welded continuously from the rib portion 12-1 at one end of the rolling mat 41 in the direction Y, in which food is wrapped, to the rib portion 12-2 at the other end, resulting in a stronger connection between the rib portion 12 and the connecting portion 30 than the rolling mats 40 and 41 shown in Figures 5 and 6. Furthermore, because the flexible and resilient extension portion 25 is located on the underside 15, the extension portion 25 exerts a strong grip when placed on a work surface, making the rolling mat 42 less likely to slip on the work surface. In particular, since the synthetic resin rib portion 12 is more slippery than the underside of a bamboo rib portion, this anti-slip feature significantly contributes to the ease of cooking. The extension portion 25 extending to the underside 15 of the rib portion 12 may be provided for all of the rib portions 12 of the rolling mat 42, or may be provided only for an appropriate number of rib portions 12 at appropriate positions. Also, for example, the connecting portions 30 may be provided only on the ribs 12 that come into contact with the work table during the tightening operation. Also, for example, as shown in Figure 2, the connecting portions 30 may be provided only on any of the rows of the rolling blind 10 that are arranged in multiple rows intermittently in the longitudinal direction X of the ribs 12.

[0045] [Third Modification] Next, a third modification, which is a further modification of each of the modifications of the above-described embodiment, will be described using FIG. 8. FIG. 8(A) is a schematic partial longitudinal cross-sectional view of the modification of FIG. 4, FIG. 8(B) is a schematic partial longitudinal cross-sectional view of the modification of FIG. 5(A), FIG. 8(C) is a schematic partial longitudinal cross-sectional view of the first modification of FIG. 7, and FIG. 8(D) is a schematic partial longitudinal cross-sectional view of the second modification of FIG. 7. In these figures, parts with the same reference numerals as those in FIG. 4, FIG. 5(A), and FIG. 7 have the same configuration, so redundant explanations will be omitted and the following description will focus on the differences. The rolling blinds 43, 44, 101, and 102 in FIG. 8(A) to (D) differ from the rolling blinds 20, 40, and 42 in FIG. 4, FIG. 5(A), and FIG. 7 in that the shape of the ribs 12 and 22 is devised to prevent breakage at the connecting positions JTb and JT.

[0046] First, we will explain the bamboo blind 43 in Figure 8 (A), which is a modification of Figure 4. The ribs 22 of this bamboo blind 43 have flat surfaces 46 on the opposing side surfaces. The synthetic resin that forms the connecting portion 30 spreads thickly from the connecting position JTb toward these flat side surfaces 46 to form the extension portion 26. The ribs 22 and the extension portion 26 are integrated, and the cross section of the ribs 22 in the direction Y as a whole is circular. This increases the thickness of the extension portion 26 welded to the side surface, preventing breakage of the connecting portion 30 and the extension portion 26.

[0047] Next, we will explain the bamboo blind 44 in Figure 8(B), which is a modification of Figure 5(A). In the bamboo blind 44, a recess 47 is formed in the side surface 14 of the rib portion 12, from the connecting position JT to the lower portion 14b of the side surface 14, recessed toward the center OP of the rib portion 12. The extension portion 25 is welded to this recess 47. The rib portion 12 and the extension portion 25 are integrated, and the cross section of the entire rib portion 12 in the direction Y is approximately semicircular or semicircular. This increases the thickness of the extension portion 25 welded to the side surface 14, preventing breakage of the connecting portion 30 and the extension portion 25. It is also possible to form a recess in the rib portion 12 of the bamboo blinds 41 and 42 in Figures 6 and 7, and weld the extension portion 25 to this recess to increase the thickness of the extension portion 25.

[0048] For example, as shown in Figures 8(C) and (D), a recess 110 may be formed on the rib 12 from the side surface 14 to the underside 15, with the extension 25 formed within this recess 110. The bamboo blind 101 shown in Figure 8(C) has a recess 110 formed on the underside 15 of the rib 12, except for the ends 12-1 and 12-2 (see Figure 7; the same applies below) of the ribs 12 in the direction Y, where the ribs 12 are aligned. The extensions 25-1 and 25-2 are provided there, similar to those shown in Figure 7. The reason why the ends 12-1 and 12-2 are not provided is because these ends are often pinched by fingers during the winding process, and because the force applied to the workbench during tightening is small, a non-slip effect on the workbench is not particularly necessary. The reduced amount of synthetic resin prevents the bamboo blind 101 from becoming too heavy. 8(D) is provided with one extension 25-1 that extends from one side surface 14-1 of the rib portion 12 to the underside 15. In contrast, on the other side surface 14-2 opposite to the one side surface 14-1, the recess 47 and extension 25 do not extend to the underside 15, and no recess or extension is provided near the boundary between the other side surface 14-2 and the underside 15. Even in this case, the strength of the connection between the rib portion 12 and the connecting portion 30 is maintained, and the rolling blind 102 is prevented from slipping on the workbench, and further, the rolling blind 102 is prevented from becoming too heavy.

[0049] [Fourth Modification] Next, a fourth modification of the above-described embodiment will be described with reference to Figures 9 and 10. Figure 9 is a top view of a rolled blind 45 according to the fourth modification, as viewed from above after being unfolded, and Figure 10 is a schematic partial cross-sectional view taken along the line B-B in Figure 9. In these figures, parts with the same reference numerals as in Figures 2 and 3 have the same configuration, so redundant explanations will be omitted and the following description will focus on the differences.

[0050] The fourth modified rolling mat 45 differs from the above-described rolling mat 10 mainly in the shape and arrangement of the connecting portions 38; otherwise, it is the same as the rolling mat 10 (unless otherwise specified, the connecting portions 38 are made of the same material as the connecting portions 30). That is, like the connecting portions 30 in FIGS. 2 and 3 , the connecting portions 38 in this modified rolling mat are also lower in hardness than the bone portions 12 and are made of synthetic resin welded to the bone portions 12. However, the connecting portions 38 are disposed in substantially all of the gaps S2 between the bone portions 12, have substantially the same length as the bone portions 12, and have a flat rod-like cross-sectional shape. Furthermore, like the connecting portion 30 in FIG. 3 , the connecting portions 38 are disposed in the upper portions 14 c of the side surfaces 14 of the bone portions 12, above the central portions 14 a, but are welded over substantially the same length as the bone portions 12, and are preferably flush with the top surface (main surface) 13 on which food ingredients are placed. This increases the connection strength between the connecting part 38 and the bone part 12, and also prevents food placed on the upper surface 13 side from being caught between the bone parts 12, and furthermore, even if the gap S2 between the bone parts 12 is made larger, food will not be caught, which is more preferable.

[0051] In this modified example, when the connecting portions 38 are disposed in almost all areas between the bone portions 12 and are further welded to the upper portions 14c of the bone side surfaces 14, if the connection strength between the bone portions 12 and the connecting portions 38 is insufficient, an extension portion 25 may be formed by welding the synthetic resin that forms the connecting portions 38 from the connecting positions (upper portions 14c of the bone side surfaces 14) to the side surfaces 14 in a planar manner, as shown in Fig. 11. In Fig. 11, the extension portion 25 is extended to the lower surface 15.

[0052] Here, when the extensions 25 of the connecting portions 38 are extended to the lower surface 15, it is not necessary for all of the bone portions 12 to extend to the lower surface 15. For example, the extensions 25 may be configured to extend to the lower surface 15 only for bone portions 12 that are subject to a large force on the work table during fastening. Furthermore, the extensions 25 may be configured to extend to the lower surface 15 at intervals of one or more bone portions 12. Furthermore, such extensions 25 may be arranged in an appropriate combination of portions that extend to the lower surface 15 and portions that do not extend to the lower surface 15 but extend to the side surface 14, in the length direction X of the bone portions 12 and / or the direction Y of wrapping the food. Furthermore, such combinations arranged along the length direction X of the bone portions 12 may be arranged in multiple rows across the direction Y of wrapping the food. By various configurations in which the extensions 25 extend to the lower surface 15, the sliding properties with respect to the work table can be controlled in a variety of ways.

[0053] FIG. 12 is a diagram of a rolling mat 103 in which synthetic resin extensions 25 are appropriately positioned and welded to the rib portion 12. It is an example of a view of the underside (the surface opposite the main surface on which food is placed) of the unfolded rolling mat 103 as viewed from below. In the partial cross-sectional view of portion C-C in FIG. 12, the extensions 25 extend to the underside 15, as shown in FIG. 8(C). In contrast, in the partial cross-sectional view of portion D-D, the extensions 25 extend to the vicinity of the boundary between the underside 15 and the side surface 14, as shown in FIG. 8(B). That is, FIG. 12 shows a rolling mat 103 in which the configurations shown in FIG. 8(B) and FIG. 8(C) are alternately arranged in the length direction X of the rib portion 12. In the rolling mat 103, the configurations shown in FIG. 8(B) and FIG. 8(C) are each arranged in a row along the direction Y in which food is rolled, and multiple rows are lined up in the length direction X.

[0054] The connecting portions 38 of the bamboo blind 103 shown in FIG. 12 are similar to the top view of FIG. 9 , and are arranged to completely fill the gaps S4 between the multiple ribs 12, 12 when viewed from above, to prevent food from getting stuck in the widened gaps S4. The connecting portions 38 do not need to fill all of the gaps S4; they only need to fill the gaps S4 in the areas where food is primarily placed. For example, as shown in FIG. 12 , they do not need to be arranged at the edge 117 of the bamboo blind 103, where food is less likely to be placed. Similar to the connecting portions 30 shown in FIG. 8C , the connecting portions 38 of this modified example are arranged closer to the top surface (main surface) 13, where food is placed, than the center of the thickness of the ribs 12. The connecting portions 38 may be flush with the top surface 13, as shown in FIG. 11 .

[0055] As shown in Figure 12, the synthetic resin of the connecting parts 38 extends along the side of the bone part 12 to the underside 15 to form the extension parts 25 (see extension parts 25 in Figure 8(C)), which are thin and membrane-like. The extension parts 25 extending to the underside 15 are formed continuously via the connecting parts 38 along the direction Y in which the food is rolled, and are also formed intermittently in the longitudinal direction X of the bone part 12. The reason for using such extension parts 25 is to make the rolling mat 103 have all the advantages of being highly washable, easy to roll, non-slip on the work surface, and easy to form the extension parts 25.

[0056] That is, as described above, to improve cleanability, the connecting portions 38 are arranged to fill the widened gaps S4 between the multiple ribs 12, 12. However, extending the extensions 25 to the underside 15 would increase the amount of synthetic resin, potentially hindering rollability. While thinning the extensions 25 would facilitate rollability, this would result in some resin not being welded to the ribs 12 when the synthetic resin is poured through the resin injection gate during manufacturing. Therefore, even if the extensions 25 are thin and film-like, the area into which the synthetic resin is poured through the gate during manufacturing is limited to ensure that the synthetic resin is welded to the ribs 12. Specifically, the extensions 25 are intermittently formed in the longitudinal direction X of the ribs 12, and multiple rows RW of the extensions 25, each connected through the connecting portions 38, are arranged at intervals W2. In the case of Figure 12, the rows RW of the extensions 25, each connected through the connecting portions 38, are arranged in three rows, equally spaced apart by W2. However, this modified example is not limited to this, and for example, the width of the rows RW may be increased to two rows, or the width of the rows RW may be decreased to four or more rows.

[0057] In contrast to the longitudinal direction X of the bone portion 12, in the direction Y of the food wrapping, the extensions 25 are continuously formed in a row RW from one end 103a to the other end 103b in the wrapping direction Y via the connecting portions 30. Therefore, even if a large force is applied in the wrapping direction Y during the wrapping or tightening process, the rolling mat 103 sufficiently prevents slipping on the work surface. In the figure, as a preferred embodiment, the extensions 25 are not provided at the one and other ends 103a and 103b, which are often gripped with the fingers, to reduce weight. However, the extensions 25 may be provided at the one and other ends 103a and 103b of the rolling mat 103. Furthermore, although the partial cross section of the row RW in this embodiment is configured as shown in FIG. 8(C), it may instead be configured as shown in FIG. 8(D). Even with the configuration shown in FIG. 8(D), all of the above-described features of the rolling mat 103 can be maintained. Furthermore, compared to the case where the synthetic resin extends continuously in the direction Y of wrapping the food material through the side and underside 15 of the bone portion 12 as in the extension portion 25 shown in Figure 8 (C) and extends in the form of a uniform thin film via the connecting portion 38, the configuration shown in Figure 8 (D) limits the area extending from the side surface 14 to the underside 15, thereby making it possible to reliably form a uniform thin extension portion 25 on the underside 15, thereby further improving the molding yield.

[0058] [Fifth Modification] Next, a fifth modification of the above-described embodiment will be described with reference to Fig. 13. Fig. 13 is a partial side view of a rolling blind 46 according to the fifth modification. In this figure, parts with the same reference numerals as Figs. 2 and 3 have the same configuration, so duplicated explanations will be omitted and the following description will focus on the differences.

[0059] The rolling blind 46 of the fifth modified example differs from the rolling blind 10 described above mainly in the shape and arrangement of the connecting portion 52. The rest of the structure is the same as that of the rolling blind 10 (unless otherwise specified, the material of the connecting portion 52 is also the same as that of the connecting portion 30). That is, the connecting portion 52 of this modified example is a thin sheet or film (hereinafter referred to as "film") with a single or multiple layers, having an outline similar to the outline of the rolling blind 46 when viewed from above when laid flat on a work surface. Such planar connecting portion 52 is positioned to cover the entire main surface (top surface) 13 on which food is placed, and is integrated by welding not only to the gaps S3 between the multiple bone portions 12 but also to the top surfaces 13 of the bone portions 12. Therefore, the connection strength between the connecting portion 52 itself and the bone portions 12 is higher than that of the above-described embodiment and its modified examples, and food can be prevented from becoming trapped in the gaps S3 between the bone portions 12.

[0060] In this modified rolling blind 46, the connecting portion 52 itself constitutes the entire upper surface of the rolling blind 46, and the surface is formed from a synthetic resin with relatively low hardness and rubber elasticity. This prevents ingredients from slipping easily when placed on the flat nori seaweed, making it difficult for the ingredients to shift from their initial position during the rolling process and facilitating alignment, improving workability. Furthermore, the surface of the rolling blind 46 is flat, eliminating the risk of ingredients getting pinched, making it easy to clean and hygienic. The connecting portion 52 may also be multi-layered, with two or more layers attached by attaching a separate film of the same size (not shown) to the film of the connecting portion 52 shown in the figure. For example, when used with ingredients that require a smooth surface, attaching a relatively hard film to the top surface can improve smoothness. By constructing the connecting portion 52 as multiple layers in this way, the properties of the connecting portion 52 can be tailored to suit the type of roll, application, and workability. The rolling blind 46 can be formed as follows. First, only the frame 12 is efficiently formed in advance using a conventional method such as injection molding or machining of plate material. Next, the frame 12 is aligned in a planar jig mold with a gap S3 between them, with the main surface 13 of the frame 12 facing upward. Next, a planar film to serve as the connecting portion 52 is placed over the entire upper surface, and then pressure and heat are applied in a planar manner to thermally weld the connecting portion 52 to the main surface 13 of the frame 12, thereby forming the rolling blind 46. If the connecting portion 52 is made of multiple layers, the film can be placed on the top surface and then pressure and heat applied. The rolling blind 46 that can be formed as described above does not require multiple, complex and expensive molds for molding a single item, as compared to the rolling blind 10, and can be used to form a variety of rolling blinds, such as when multiple sizes of rolling blinds are prepared because the shape of the frame can be easily changed, or when a variety of rolling blinds for different purposes are prepared because the surface of the connecting portion 52 can be easily changed.

[0061] The above describes an embodiment of the present invention. However, the present invention is not limited to the above embodiment, and various modifications can be made without departing from the scope of the claims. The configurations of the above embodiment can be partially omitted or arbitrarily combined in a different manner. Furthermore, the present invention can be suitably applied to, for example, the Onimaki mat with a triangular cross-section of the ribs described in Patent Document 2, or a rolling mat for thin sushi rolls with a large number of small cross-sections of the ribs.

[0062] 10, 20, 40, 41, 42, 43, 44, 45, 46... Rolling blind, 12, 22... Rib portion, 13... Main surface (upper surface), 14... Side surface, 25, 26... Extension portion, 30, 38, 52... Connection portion

Claims

1. A rolling mat comprising a plurality of rod-shaped bones arranged in the direction in which food is rolled, and connecting parts that connect the plurality of bones together, wherein the bones and the connecting parts are made of different synthetic resins, the bones are relatively hard while the connecting parts are relatively low in hardness, the connecting parts are thin-walled and thinner than the bones, and the plurality of bones are fused to the bones while spaced apart at regular intervals to form a single unit.

2. The bones are made of one resin selected from the group of resins for the bones, which are polyamide resin, polyester resin, polycarbonate resin, polyvinyl chloride resin, polyethylene resin, polypropylene resin, polybutylene terephthalate resin, polyoxymethylene resin, polymethyl methacrylic resin, polyether sulfone resin, polysulfone resin, and acrylonitrile butadiene styrene resin, a mixed resin of two or more resins selected from the group of resins for the bones, or a fiber-reinforced resin of the one resin or the mixed resin; and the connecting parts are made of one resin selected from the group of resins for the connecting parts, which are polyamide elastomer resin, polyester elastomer resin, urethane elastomer resin, vinyl chloride elastomer resin, olefin elastomer resin, styrene elastomer resin, acrylic elastomer resin, polybutadiene elastomer resin, ethylene-vinyl acetate copolymer resin, chlorinated polyethylene resin, and amorphous polyolefin resin, or a mixed resin of two or more resins selected from the group of resins for the connecting parts.

2. The bamboo blind according to claim 1, wherein:

3. A bamboo blind as described in claim 1 or 2, characterized in that the connecting portion and the rib portion are connected at a side surface where the multiple rib portions face each other.

4. A bamboo blind as described in claim 3, characterized in that the synthetic resin forming the connecting portion spreads in a planar form from the connecting position to the side surface and is welded to form an extension portion.

5. The bamboo blind according to claim 4, wherein the extension is welded to the surface of the bone portion opposite to the main surface on which the food is placed.

6. The bamboo blind according to claim 3, wherein the connecting position is located closer to the main surface on which the food is placed than the center of the thickness of the bone portion.

7. A bamboo blind as claimed in claim 1 or 2, characterized in that the connecting portions are arranged intermittently in the longitudinal direction of the rib portion when viewed from above.

8. The bamboo blind according to claim 1 or 2, wherein the connecting portion is transparent or translucent.

9. The bamboo blind according to claim 5, wherein the extensions are thin membrane-like and are arranged intermittently in the longitudinal direction of the rib portion on the surface opposite to the main surface.

Images