JP2013009805A - Skewer for food - Google Patents

Skewer for food Download PDF

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JP2013009805A
JP2013009805A JP2011143984A JP2011143984A JP2013009805A JP 2013009805 A JP2013009805 A JP 2013009805A JP 2011143984 A JP2011143984 A JP 2011143984A JP 2011143984 A JP2011143984 A JP 2011143984A JP 2013009805 A JP2013009805 A JP 2013009805A
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food
skewer
sterilization function
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Kazumi Miyawaki
一美 宮脇
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Abstract

PROBLEM TO BE SOLVED: To provide a skewer for food which has a prescribed or more portion formed for preventing chemical for food from peeling off and thus maintains any of prescribed or more antimicrobial, sterilizing and disinfecting functions even if coating for food as the chemical for food peels off due to contact of the surface of a soft skin of a finger with the surface of a skewer.SOLUTION: A skewer body 1 includes a food material holding part 2 for holding a food material put on the skewer through a pointed tip, and a grip part 3 located on the base side of the food material holding part 2 and held by hand. The grip part 3 is provided with a plurality of depressed lines of groove parts 5 dented from the surface of the grip part 3, having each an about U-shaped cross-section and extending in the axial direction of the grip part 3. The chemical for food which has any of the antimicrobial, sterilizing and disinfecting functions adheres on the outer surface of the grip part 3.

Description

本発明は、鶏肉や豚肉や牛肉などの肉類、団子、田楽、ネギ、シイタケなどの野菜を刺して焼いて食べる食品用串に関するものである。   The present invention relates to a skewer for food that is stabbed and baked with meat such as chicken, pork and beef, vegetables such as dumplings, rice cakes, green onions and shiitake mushrooms.

焼き鳥用や、みたらし団子や、田楽の串の材料としては、一般的には金串（かなぐし）と竹串（たけぐし）が代表的である。そして、焼き鳥などの食品の串打ちの際は衛生的な工場で生産されるため、食中毒菌の汚染は比較的少ないものの、焼き鳥やみたらし団子として店頭で販売される際には、多くは素手で串元を掴み、尚かつその串元は熱源の加熱部分から離れているために不衛生であった。また、製品（鶏肉等）の見栄えを良くするために、食材を小売現場で加工後に素手で触ることも多々ある。   Typical examples of yakitori, mitarashi dumplings, and takura skewers are gold skewers and bamboo skewers. And when skewers of food such as yakitori are produced in a sanitary factory, the contamination of food poisoning bacteria is relatively low, but when they are sold in stores as yakitori or mitarashi dumplings, many are bare hands. It was unsanitary because it grabbed the skewer and was away from the heated part of the heat source. In addition, in order to improve the appearance of products (such as chicken), foods are often touched with bare hands after processing at a retail site.

このように、工場で焼き鳥やみたらし団子が大量に生産される現場においては、衛生的な管理が行き届いているものの、工場から出荷されて実際に焼いて販売される店頭などにおいては、食材や串の手元を素手で触ることから、非衛生的になるという問題があった。
また、多くの種類の焼き鳥が並べて販売されている場合、鶏肉のどの部位か一見して分からず、また、鶏肉の部位によって値段が異なるものの、一見して焼き鳥の値段が分からないという問題もある。 In this way, although sanitary management is well done at the site where yakitori and mitarashi dumplings are produced in large quantities at the factory, ingredients and skewers are sold at stores that are shipped from the factory and actually burned and sold. There is a problem that it becomes unsanitary because the hand of the hand is touched with bare hands.
In addition, when many kinds of yakitori are sold side by side, there is a problem that it does not know which part of the chicken is at a glance, and the price varies depending on the part of the chicken, but at a glance the price of the yakitori is not known. .

さらには、これらの串は、細くて長い物であるから、串に刺した食材が回転し易くなり、焼いている時にひっくり返して焼く場合には、食材が回転して焼きたい箇所に思うように位置決めが出来ないという問題もある。   Furthermore, since these skewers are thin and long, the ingredients stuck in the skewers are easy to rotate. There is also a problem that positioning cannot be performed.

そこで、本発明者は下記に示す特許文献１を既に出願している。   Therefore, the present inventor has already applied for Patent Document 1 shown below.

実用新案登録第３１６６１９２号公報Utility Model Registration No. 3166192

図８は上記特許文献１に記載されている串本体５１の斜視図を示し、また、図９はこの串本体５１の基部側を見た拡大側面図を示している。この串本体５１は、豚、牛、鶏などの肉類の色々な部位や野菜などの食材を刺して保持する食材保持部５２と、この食材保持部５２より基部側で素手で持つ把持部５３とで構成されている。   FIG. 8 shows a perspective view of the skewer main body 51 described in Patent Document 1, and FIG. 9 shows an enlarged side view of the base side of the skewer main body 51. The skewer main body 51 includes an ingredient holding part 52 for holding various parts of meat such as pigs, cows, chickens, etc. and ingredients such as vegetables, and a grip part 53 held with bare hands on the base side from the ingredient holding part 52 It consists of

そして、上記把持部５３の表面には、抗菌機能、滅菌機能、殺菌機能のいずれかの機能を備えた無色あるいは有色の食品用塗料を塗装しており、この食品用塗料を塗装した部分を塗装部５４としている。
上記把持部５３の表面に、抗菌機能、滅菌機能、殺菌機能のいずれかの機能を備えた無色あるいは有色の食品用塗料を塗装していることで、人が素手で触っても衛生上問題は無いとしている。 The surface of the grip 53 is coated with a colorless or colored food paint having any one of antibacterial function, sterilization function, and sterilization function. This is part 54.
The surface of the grip part 53 is coated with a colorless or colored food paint having any one of antibacterial function, sterilization function, and sterilization function. It is said that there is no.

また、串本体５１に刺した食材が容易に回転せずに確実に保持できるように、串本体５１の断面を星型形状にしている。この串本体５１の断面を星型にしていることで、断面積が小さくなって食材を串本体５１に差し込み易くすると同時に、複数の突起状の部分により、食材の保持力を高くしている。これにより、食材が串本体５１に対して回転しにくくなり、焼き作業中、手で串本体５１を回転させて焼いても食材を満遍なく焼くことができるとしている。   Further, the cross section of the skewer body 51 is formed in a star shape so that the ingredients stuck in the skewer body 51 can be securely held without being easily rotated. By making the cross section of the skewer main body 51 into a star shape, the cross-sectional area becomes small and it becomes easy to insert the food into the skewer main body 51, and at the same time, the holding power of the food is increased by a plurality of protruding portions. This makes it difficult for the ingredients to rotate relative to the skewer body 51, and even during baking, the ingredients can be evenly baked even if the skewer body 51 is rotated by hand.

しかしながら、従来の断面を星型とした串本体５１では以下に示すような問題を有していることが分かった。すなわち、串本体５１の周囲には突起部５５が串本体５１の軸方向に略全長にわたって形成されていて、該突起部５５の先端は鋭く尖っていることから、突起部５５の先端部分に食品用塗料が塗布されにくく、また、食品用塗料が塗布されても手で持って焼いている作業中に食品用塗料が剥がれてしまい、この突起部５５の先端の尖っている部分に抗菌機能、滅菌機能、殺菌機能を付与することができないという問題が生じた。   However, it has been found that the conventional skewer body 51 having a star-shaped cross section has the following problems. That is, the protrusion 55 is formed on the periphery of the skewer main body 51 over substantially the entire length in the axial direction of the skewer main body 51, and the tip of the protrusion 55 is sharply pointed. The coating for food is difficult to be applied, and even when the coating for food is applied, the coating for food is peeled off while being held and baked by hand. The problem that the sterilization function and the sterilization function could not be imparted occurred.

上記の食品用塗料が剥がれるという問題は、串本体５１の材料が金串であり、竹串であり、起こる問題であるが、竹串の場合には更に以下に示すような問題がある。すなわち、竹で串本体５１を形成した場合、突起部５５の先端が尖っていることから、その先端部分がささくれだって、指を傷付けてしまうという問題がある。   The problem that the food paint is peeled off is a problem that occurs when the material of the skewer body 51 is a gold skewer and a bamboo skewer. However, in the case of a bamboo skewer, there are the following problems. That is, when the skewer main body 51 is formed of bamboo, the tip of the projection 55 is sharp, so that there is a problem that the tip of the tip 55 is overturned and the finger is damaged.

また、食材が保持される食材保持部５２にまで突起部５５が全長にわたって形成されているため、串本体５１を持って食材を口に入れて串本体５１を引き抜くと唇に竹のトゲがささる恐れが有るという問題もあった。   Further, since the protrusion 55 is formed over the entire length up to the food holding portion 52 where the food is held, when the skewer main body 51 is held and the food is put into the mouth and the skewer main body 51 is pulled out, the bamboo splinters on the lips. There was also a problem of fear.

この問題を解決するための本発明者は、更に下記に示す特許文献２を出願した。   In order to solve this problem, the present inventor filed a patent document 2 shown below.

実用新案登録第３１６８３５７号公報Utility Model Registration No. 3168357

図１０及び図１１は、上記特許文献２の串本体５１を示しており、図１１は、図１０のＡ方向から見た串本体５１の拡大側面図を示している。串本体５１の表面には軸方向に沿って断面を略半円状とした突条の突起部５５が複数条一体に形成されている。
また、各突起部５５の間には略半円状の溝部５６が凹設されており、各突起部５５と溝部５６とは串本体５１の周方向に連続してなだらかな凹凸状の波形の形状となっている。特に、各突起部５５の先端部分は特許文献１とは異なり尖ってはおらず、串本体５１の周方向に断面が略半円状の曲面となっている。 10 and 11 show the skewer body 51 of Patent Document 2 above, and FIG. 11 shows an enlarged side view of the skewer body 51 as viewed from the direction A in FIG. On the surface of the skewer main body 51, a plurality of protrusions 55 having a substantially semicircular cross section along the axial direction are integrally formed.
In addition, a substantially semicircular groove 56 is provided between the protrusions 55, and each protrusion 55 and the groove 56 has a gentle uneven wave shape continuously in the circumferential direction of the skewer body 51. It has a shape. In particular, the tip portion of each protrusion 55 is not pointed unlike Patent Document 1, and has a curved surface with a substantially semicircular cross section in the circumferential direction of the skewer main body 51.

これにより、特許文献２では、串本体５１の表面が滑らかな曲面となっているので、串本体５１が竹串の場合でも、表面がささくれだたないようにして、指に傷を付けるのを防止し、串刺し作業の安全性を向上させている。また、串本体５１の表面が曲面となっているので、塗布した食品用塗料が容易に剥がれないようにし、さらには串本体５１を持って食材を口に入れて引き抜く場合でも、唇に傷を付けないようにしている。   Thus, in Patent Document 2, since the surface of the skewer body 51 is a smooth curved surface, even when the skewer body 51 is a bamboo skewer, the surface is not swollen and the finger is scratched. Prevent and improve the safety of skewering work. In addition, since the surface of the skewer body 51 is curved, the applied food paint is not easily peeled off, and even when the food is put into the mouth and pulled out with the skewer body 51, the lips are scratched. I try not to put it on.

ところで、串の断面を星型ないし五角形とした特許文献として、上記特許文献１の他に例えば下記に示す特許文献３が挙げられる。   Incidentally, as a patent document in which the cross section of the skewer is a star shape or a pentagon, in addition to the above-mentioned patent document 1, for example, the following patent document 3 can be cited.

実開昭４９−１２４２６５号公報Japanese Utility Model Publication No. 49-124265

図１２は上記特許文献３に記載されている串本体６１の断面図を示し、この串本体６１の表面には軸方向に沿って断面を略三角形状とした補強片６２を一体に形成している。この補強片６２は、串本体６１に強度を持たせるものとしている。   FIG. 12 shows a cross-sectional view of the skewer main body 61 described in Patent Document 3, and a reinforcing piece 62 having a substantially triangular cross section along the axial direction is integrally formed on the surface of the skewer main body 61. Yes. This reinforcing piece 62 gives strength to the skewer main body 61.

上記特許文献１〜３の串に抗菌機能、滅菌機能、殺菌機能のいずれかの機能を備えた食品用塗料を塗布する場合、塗布のし易さと、塗布後における食品用塗料の剥がれにくさが要求される。
特許文献１では、上述したように串本体５１の突起部５５の先端部分には食品用塗料が塗布されにくく、また、特許文献３の場合でも補強片６２の先端が尖っているために、食品用塗料が塗布されにくいという問題を有している。 When applying a food paint having any of antibacterial function, sterilization function, and sterilization function to the skewers of Patent Documents 1 to 3, the ease of application and the difficulty of peeling off the food paint after application are difficult. Required.
In Patent Document 1, as described above, the coating material for food is difficult to be applied to the tip portion of the protrusion 55 of the skewer main body 51, and the tip of the reinforcing piece 62 is sharp in the case of Patent Document 3 as well. There is a problem that the coating material is difficult to be applied.

特許文献２では、図１１に示すように、串本体５１の表面が周方向に沿って略半円状に連続した形状となっていることで、食品用塗料の塗布がされ易い。しかしながら串本体５１の表面が曲面となっているために、突起部５５の表面を指で持って串刺し作業や串焼き作業を行なっていると、突起部５５の表面の食品用塗料が剥がれてしまうという問題を有している。   In patent document 2, as shown in FIG. 11, since the surface of the skewer main body 51 has a shape that is substantially semicircular along the circumferential direction, it is easy to apply food paint. However, since the surface of the skewer main body 51 is curved, if the skewering operation or skewering operation is performed by holding the surface of the protrusion 55 with a finger, the food paint on the surface of the protrusion 55 is peeled off. Have a problem.

また、突起部５５の表面だけでなく、突起部５５と突起部５５の間の溝部５６も、該溝部５６の表面形状が略半円状の曲面となっているために、串本体５１を指で持った時に、柔らかい指の皮膚が溝部５６の曲面に接触して食品用塗料が剥がれ易くなるという問題を有している。
溝部５６の一番深い部分には指の皮膚が接触せずに食品用塗料が剥がれずに残ったとしても、串本体５１全体から見れば、食品用塗料の量が少なくなり、抗菌機能等も大幅に低下してしまうという問題がある。 Further, not only the surface of the protrusion 55 but also the groove 56 between the protrusion 55 and the protrusion 55, the surface of the groove 56 is a substantially semicircular curved surface. When this is held, the skin of the soft finger comes into contact with the curved surface of the groove portion 56 and the food paint is easily peeled off.
Even if the skin of the finger does not come into contact with the deepest portion of the groove 56 and the food paint remains without peeling, the amount of the food paint is reduced and the antibacterial function is also reduced. There is a problem that it is greatly reduced.

この問題は特許文献１や特許文献３でも起こり得る問題である。すなわち、図９に示すように、串本体５１の突起部５５と突起部５５との間の溝部５６の断面形状は、外側に開拡する形状であり、そのため、指の柔らかい皮膚との接触部分が大きくなり、指の皮膚の表面が溝部５６の内面の多くに接触してしまうことになる。   This problem can also occur in Patent Document 1 and Patent Document 3. That is, as shown in FIG. 9, the cross-sectional shape of the groove portion 56 between the protrusion portion 55 of the skewer main body 51 is a shape that spreads outward, so that the finger is in contact with the soft skin. The surface of the finger skin comes into contact with most of the inner surface of the groove 56.

さらに、図１２に示す特許文献３では、串本体６１の補強片６２と補強片６２との間の凹面部６３は、図９の溝部５６の断面形状と比べて更に拡開した形状であって、且つ凹面部６３の底部は浅くなっているために、指の柔らかい皮膚の表面は、凹面部６３の表面のほとんどに接触してしまう。
そのため、串本体６１の表面、すなわち、凹面部６３の表面に食品用塗料を満遍なく塗布しても、串刺し作業や串焼き作業において、作業員の指の皮膚の表面が串本体６１の凹面部６３に接触してしまうことで、凹面部６３に塗布した食品用塗料が剥がれてしまうという問題がある。 Further, in Patent Document 3 shown in FIG. 12, the concave surface portion 63 between the reinforcing piece 62 and the reinforcing piece 62 of the skewer main body 61 has a further expanded shape compared to the cross-sectional shape of the groove portion 56 of FIG. And since the bottom part of the concave-surface part 63 is shallow, the surface of the soft skin of a finger | toe will contact most of the surface of the concave-surface part 63. FIG.
Therefore, even if food coating is applied evenly to the surface of the skewer body 61, that is, the surface of the concave surface portion 63, the surface of the finger skin of the worker on the concave surface portion 63 of the skewer body 61 in the skewering operation or skewering operation. Due to the contact, there is a problem that the food paint applied to the concave portion 63 is peeled off.

このように、特許文献１〜３に記載の串において、抗菌機能、滅菌機能、殺菌機能のいずれかの機能を備えた食品用塗料を塗布しても、串の断面形状が星型や、略半円状が連続した波形の形状では、指の皮膚の表面が接触する部分が大きくなり、やはり、串の表面に塗布した食品用塗料が剥がれ易くなるという問題を有している。   Thus, in the skewers described in Patent Documents 1 to 3, even when a food paint having any of the antibacterial function, sterilization function, and sterilization function is applied, the cross-sectional shape of the skewer is a star shape, In the shape of a wave having a continuous semicircular shape, a portion where the surface of the finger skin comes into contact becomes large, and there is still a problem that the food paint applied to the surface of the skewer is easily peeled off.

本発明は上述の問題点に鑑みて提供したものであって、串の表面に指の柔らかい皮膚の表面が接触して食品用薬品としての食品用塗料がたとえ剥がれたとしても、食品用薬品が剥がれない部分を一定以上形成しておき、一定以上の抗菌機能、滅菌機能、殺菌機能のいずれかの機能を保つようにした食品用串を提供することを目的としているものである。   The present invention has been provided in view of the above-described problems, and even if the surface of the skin of the finger touches the surface of the skewer and the food paint as a food chemical is peeled off, It is an object of the present invention to provide a food skewer in which a portion that does not peel off is formed at a certain level and any of antibacterial function, sterilization function, and sterilization function is maintained.

そこで、本発明の請求項１に記載の食品用串では、食材を刺して串ごと焼く食品用串であって、
先端の尖った部分を介して差し込んだ食材を保持する食材保持部２と、この食材保持部２の基部側であって手で持つ把持部３とで串本体１を構成し、
前記把持部３には該把持部３の表面６より内側に凹み、且つ断面を略コ字型とした溝部５を、該把持部３の軸方向に複数条凹設し、前記把持部３の外面に抗菌機能、滅菌機能、殺菌機能のいずれかの機能を備えた食品用薬品を付着させていることを特徴としている。 Therefore, the food skewer according to claim 1 of the present invention is a food skewer that is stabbed with ingredients and baked together with the skewer,
The skewer body 1 is composed of a food holding part 2 that holds the food inserted through the pointed tip and a grip part 3 that is on the base side of the food holding part 2 and is held by hand,
The grip portion 3 is provided with a plurality of grooves 5 recessed inward from the surface 6 of the grip portion 3 and having a substantially U-shaped cross section in the axial direction of the grip portion 3. It is characterized in that food chemicals having any one of antibacterial function, sterilization function, and sterilization function are attached to the outer surface.

請求項２に記載の食品用串では、前記食品用薬品は無色としていることを特徴としている。   The food skewer according to claim 2 is characterized in that the food chemical is colorless.

請求項３に記載の食品用串では、前記食品用薬品は有色としていることを特徴としている。   The food skewer according to claim 3 is characterized in that the food chemical is colored.

請求項４に記載の食品用串では、前記串本体１の把持部３に可食性で有色のインキで着色すると共に、該把持部３の表面６に、抗菌機能、滅菌機能、殺菌機能のいずれかの機能を備えた無色の食品用薬品を付着させていることを特徴としている。   In the food skewer according to claim 4, the grip portion 3 of the skewer body 1 is colored with edible and colored ink, and the surface 6 of the grip portion 3 has any of an antibacterial function, a sterilization function, and a sterilization function. It is characterized by adhering colorless food chemicals with these functions.

請求項５に記載の食品用串では、前記食品用薬品を付着した把持部３にそれぞれ異なる色彩を施し、異なる色彩に応じて串製品の部位を予め対応させていることを特徴としている。   The food skewer according to claim 5 is characterized in that different colors are applied to the gripping portions 3 to which the food chemicals are attached, and the portions of the skewer product are pre-corresponding to the different colors.

請求項６に記載の食品用串では、前記食品用薬品を付着した把持部３にそれぞれ異なる色彩を施し、異なる色彩に応じて串製品の値段を予め対応させていることを特徴としている。   The food skewer according to claim 6 is characterized in that a different color is applied to each of the grip portions 3 to which the food chemical is attached, and the price of the skewer product is pre-corresponding to the different color.

本発明の請求項１に記載の食品用串によれば、把持部３には該把持部３の表面６より内側に凹み、且つ断面を略コ字型とした溝部５を、該把持部３の軸方向に複数条凹設し、前記把持部３の外面に抗菌機能、滅菌機能、殺菌機能のいずれかの機能を備えた食品用薬品を付着させていることで、指１０の柔らかい皮膚の表面にて把持部３を持った場合でも、把持部３の表面６と溝部５の側面とは略９０度あるために、指１０の皮膚の表面は把持部３の表面６に接触しても溝部５の内面には非常に接触しにくい構造となっている。そのため、把持部３の表面６の食品用薬品が指１０の接触によって、たとえ剥がれても、溝部５の内面は指１０の皮膚の表面が接触しないために、溝部５の内面に付着した食品用薬品が剥がれることはほとんどない。
このように、串本体１の表面６に付着させた食品用薬品が剥がれたとしても、溝部５の内面に付着している食品用薬品により、抗菌機能、滅菌機能、殺菌機能のいずれかの一定以上の機能を保つことができ、串本体１の把持部３を素手で持って食材を食材保持部２に突き刺す作業や、食材を串本体１に保持した状態で、串本体１の把持部３を素手で持って、袋詰め作業や、焼き作業を行なっても、抗菌機能等が一定水準以上保たれているために、食中毒菌により汚染されることはなく、衛生上問題はない。 According to the food skewer according to claim 1 of the present invention, the grip portion 3 is provided with the groove portion 5 that is recessed inside the surface 6 of the grip portion 3 and has a substantially U-shaped cross section. A plurality of recesses are provided in the axial direction, and food chemicals having any one of antibacterial function, sterilization function, and sterilization function are attached to the outer surface of the grip portion 3, so that the soft skin of the finger 10 Even when the grip portion 3 is held on the surface, the surface 6 of the grip portion 3 and the side surface of the groove portion 5 are approximately 90 degrees, so that the skin surface of the finger 10 may contact the surface 6 of the grip portion 3. The inner surface of the groove portion 5 has a structure that is very difficult to contact. Therefore, even if food chemicals on the surface 6 of the grip portion 3 are peeled off by contact with the finger 10, the inner surface of the groove portion 5 does not come into contact with the skin surface of the finger 10. There is almost no peeling of chemicals.
In this way, even if the food chemical attached to the surface 6 of the skewer body 1 is peeled off, any of the antibacterial function, the sterilization function, and the sterilization function is constant depending on the food chemical attached to the inner surface of the groove portion 5. The above functions can be maintained, and the holding part 3 of the skewer main body 1 can be held while holding the holding part 3 of the skewer main body 1 with a bare hand and the food is pierced into the food holding part 2. Even if you hold the bag with your bare hands and carry out bagging and baking, the antibacterial function is kept above a certain level, so it is not contaminated by food poisoning bacteria, and there is no problem in hygiene.

請求項２に記載の食品用串によれば、店頭販売において、焼き鳥を焼く場合や、食材保持部２に刺した鶏肉の見栄えを良くするために素手で触る場合や、また、注文のあった焼き鳥を袋やケースに入れる場合に、串本体１の把持部３を素手で持っても、把持部３は、抗菌機能、滅菌機能、殺菌機能のいずれかの機能を備えた食品用薬品を付着させているために、衛生上問題は無い。特に把持部３に付着した食品用薬品は無色なので、串本体１の本来の色のために、購入者に違和感を与えることもない。   According to the food skewer according to claim 2, in the case of over-the-counter sales, when grilling yakitori, touching with bare hands to improve the appearance of chicken stabbed in the food holding part 2, or there was an order Even if you hold the gripping part 3 of the skewer body 1 with your bare hands when putting the yakitori in a bag or case, the gripping part 3 will adhere to the food chemicals that have any of the antibacterial function, sterilization function, or sterilization function. Therefore, there is no problem on hygiene. In particular, since the food chemical attached to the grip portion 3 is colorless, the original color of the skewer body 1 does not give the purchaser an uncomfortable feeling.

請求項３に記載の食品用串によれば、食品用薬品を有色としていることで、串製品の部位色別での面白さや、値段の管理がし易いこと、抗菌機能、滅菌機能、殺菌機能のいずれの機能を付与していない従来の串との衛生管理の違いをアピールができる等の特徴を打ち出すことができる。すなわち、串本体１の把持部３を抗菌機能、滅菌機能、殺菌機能のいずれかの機能を備えた有色の食品用薬品を付着させることで、衛生管理がされている串製品と従来の不衛生に感じる串製品とを一見して理解出来て、視覚による差別化を図ることができる。   According to the food skewer according to claim 3, since the food chemical is colored, it is easy to manage the fun of each skewer part color and the price, antibacterial function, sterilization function, sterilization function Features such as being able to appeal the difference in hygiene management from the conventional skewers that are not given any of the functions. That is, a skewer product that has been hygienically managed by attaching colored food chemicals having any of antibacterial function, sterilization function, and sterilization function to the grip portion 3 of the skewer body 1 and conventional unsanitary At first glance, you can understand the skewer products you feel and can differentiate yourself visually.

請求項４に記載の食品用串によれば、串本体１の把持部３に可食性で有色のインキで着色すると共に、該把持部３の表面６に、抗菌機能、滅菌機能、殺菌機能のいずれかの機能を備えた無色の食品用薬品を付着させていることで、店頭販売において、焼き鳥、みたらし団子、イカを焼く場合や、食材保持部２に刺した鶏肉などの見栄えを良くするために素手で触る場合や、また、注文のあった焼き鳥、みたらし団子、イカを袋やケースに入れる場合に、串本体１の把持部３を素手で持っても、衛生上問題は無く、特に把持部３に着色した可食性のインキを有色としているので、色彩により、衛生管理がされている串製品と従来の不衛生に感じる串製品とを一見して理解出来て、視覚による差別化を図ることができる。   According to the food skewer according to claim 4, the grip portion 3 of the skewer body 1 is colored with edible and colored ink, and the surface 6 of the grip portion 3 has antibacterial function, sterilization function, and sterilization function. In order to improve the appearance of grilled chicken, mitarashi dumplings, squid or chicken stabbed in the food holding part 2 in store sales by attaching colorless food chemicals with any function There is no hygiene problem even if you hold the gripping part 3 of the skewer body 1 with your bare hands when you touch it with bare hands, or when you put ordered yakitori, mitarashi dumpling, squid in a bag or case Since the edible ink colored in part 3 is colored, it can understand at a glance the skewer products that are hygienically managed and the conventional skewer products that feel unsanitary by color, and aim for visual differentiation be able to.

請求項５に記載の食品用串によれば、食品用薬品を付着した把持部３にそれぞれ異なる色彩を施し、異なる色彩に応じて串製品の部位を予め対応させているので、店頭販売における購入者にとって分かり易く、また、串製品の部位の名称を言って注文するのではなく、串本体１の把持部３の色を指定して注文することで、買う側も売る側も間違って違う串製品を買ったり売ったりすることを無くすことができる。   According to the food skewer according to claim 5, the grip portions 3 to which the food chemicals are attached are provided with different colors, and the portions of the skewer product are pre-corresponding to the different colors. It is easy for the person to understand, and instead of ordering the name of the part of the skewer product, by specifying the color of the grip portion 3 of the skewer body 1 and placing an order, both the buying side and the selling side are wrongly wrong You can eliminate buying and selling products.

請求項６に記載の食品用串によれば、食品用薬品を付着した把持部３にそれぞれ異なる色彩を施し、異なる色彩に応じて串製品の値段を予め対応させていることで、串製品を買う側は、値段がはっきりして買い易くなり、買う側も売る側も間違って違う串製品を買ったり売ったりすることを無くすことができる。   According to the food skewer according to claim 6, the grip portion 3 to which the food chemical is attached is provided with a different color, and the skewer product price is pre-corresponding to the different color so that the skewer product is The buyer can make the price clear and easy to buy, and the buyer and seller can avoid buying and selling different skewer products by mistake.

本発明の第１の実施の形態における串本体の正面図である。It is a front view of the skewer main body in the 1st Embodiment of this invention. 本発明の第１の実施の形態における串本体の拡大側面図である。It is an enlarged side view of the skewer main body in the 1st Embodiment of this invention. 本発明の第１の実施の形態における串本体を指で持った場合の説明図である。It is explanatory drawing at the time of holding the skewer main body in the 1st Embodiment of this invention with a finger. 本発明の第２の実施の形態における串本体の拡大側面図である。It is an enlarged side view of the skewer main body in the 2nd Embodiment of this invention. 本発明の第３の実施の形態における串本体の正面図である。It is a front view of the skewer main body in the 3rd Embodiment of this invention. 本発明の第４の実施の形態における串本体の正面図である。It is a front view of the skewer main body in the 4th Embodiment of this invention. 本発明の第４の実施の形態における串本体の正面図である。It is a front view of the skewer main body in the 4th Embodiment of this invention. 従来例の串本体の斜視図である。It is a perspective view of the skewer main body of a prior art example. 従来例の串本体の拡大側面図である。It is an enlarged side view of the skewer main body of a prior art example. 他の従来例の串本体の斜視図である。It is a perspective view of the skewer main body of another prior art example. 他の従来例の串本体の拡大側面図である。It is an enlarged side view of the skewer main body of another prior art example. 更に他の従来例の串本体の拡大断面図である。It is an expanded sectional view of the skewer main body of other conventional examples.

（第１の実施の形態）
以下、本発明の第１の実施の形態を図面を参照して詳細に説明する。図１は本発明の串本体１の正面図を示し、図２は図１のＡ方向から見た串本体１の拡大側面図である。なお、図２では、把持部３の断面形状が分かり易いように食材保持部２の外縁部は図示省略している。以下の実施形態においても同様である。 (First embodiment)
Hereinafter, a first embodiment of the present invention will be described in detail with reference to the drawings. FIG. 1 is a front view of the skewer body 1 of the present invention, and FIG. 2 is an enlarged side view of the skewer body 1 as viewed from the direction A in FIG. In FIG. 2, the outer edge portion of the food material holding portion 2 is not shown so that the cross-sectional shape of the grip portion 3 can be easily understood. The same applies to the following embodiments.

この串本体１は、豚、牛、鶏などの肉類の色々な部位や野菜などの食材を刺して保持する食材保持部２と、この食材保持部２より基部側で素手で持つ把持部３とで構成されている。
そして、この串本体１の先端は、豚肉、牛肉、鶏肉の種々の部位や、ネギ、タマネギ、シイタケなどの野菜を差し込み易いように尖っている。なお、串本体１の材料としては、竹串、木串である。 The skewer body 1 includes an ingredient holding part 2 for holding various parts of meat such as pigs, cows and chickens and ingredients such as vegetables, and a holding part 3 held with bare hands on the base side from the ingredient holding part 2 It consists of
And the front-end | tip of this skewer main body 1 is sharpened so that various parts, such as pork, beef, and chicken, and vegetables, such as a leek, an onion, and a shiitake, may be inserted easily. The skewer body 1 is made of bamboo skewers or wooden skewers.

本実施形態では、串本体１の食材保持部２の断面は略円形としており、食材の串刺し作業や、焼き作業の場合に人が素手で持つ部分の把持部３に加工を施している。すなわち、図２に示すように、断面を略コ字型とした溝部５を軸方向に沿って凹設している。この溝部５は把持部３の部分に周方向に沿って複数、例えば７条形成されている。なお、この溝部５は本実施形態では、把持部３のみ形成されており、食材保持部２には形成されていない。   In this embodiment, the cross section of the food material holding part 2 of the skewer main body 1 is substantially circular, and the gripping part 3 of a part that a person has with bare hands in the case of a food skewering or baking operation is processed. That is, as shown in FIG. 2, the groove portion 5 having a substantially U-shaped cross section is recessed along the axial direction. A plurality of, for example, seven strips of grooves 5 are formed in the grip portion 3 along the circumferential direction. In the present embodiment, only the grip portion 3 is formed in the groove portion 5, and is not formed in the food material holding portion 2.

なお、串本体１の把持部３に溝部５を形成する前においては、串本体１自体は全長にわたって断面が円形となっており、予め串本体１の表面はヤスリ加工されて滑らかとなっている。そのため、食材保持部２の表面は、串本体１の材料が竹であっても、唇を傷つけることはない。   Before the groove portion 5 is formed in the grip portion 3 of the skewer body 1, the skewer body 1 itself has a circular cross section over its entire length, and the surface of the skewer body 1 is preliminarily filed and smoothed. . Therefore, even if the material of the skewer main body 1 is bamboo, the surface of the food holding part 2 does not damage the lips.

そして、上記把持部３の表面には、抗菌機能、滅菌機能、殺菌機能のいずれかの機能を備えた無色の食品用薬品を付着させている。ここでは、食品用薬品を付着する箇所は、把持部３の表面だけであり、食材保持部２の表面には食品用薬品を付着しないようにしている。
これは、食材を食材保持部２に刺した状態で焼くと、食材保持部２の部分は熱により殺菌されるからであり、また、食材を食材保持部２に差し込む場合や、食べる場合、食材保持部２は手で持たずに、把持部３だけを持って作業をしたり、食べたりするからである。しかし、串本体１の全面にわたって食品用薬品を付着させるようにしても良い。 A colorless food chemical having any one of an antibacterial function, a sterilization function, and a sterilization function is attached to the surface of the grip portion 3. Here, the place where the food chemical is attached is only the surface of the grip portion 3, and the food chemical is not attached to the surface of the food material holding portion 2.
This is because if the food is baked in a state where it is stabbed into the food holding part 2, the portion of the food holding part 2 is sterilized by heat, and when the food is inserted into the food holding part 2 or eaten, This is because the holding unit 2 is not held by hand, but only the gripping unit 3 is used for work or eating. However, food chemicals may be attached to the entire surface of the skewer body 1.

ここで、串本体１の把持部３の表面の全面にわたって抗菌機能、滅菌機能、殺菌機能のいずれかの機能を備えた無色の食品用薬品を付着すると、把持部３の表面６（図２参照）はもちろん、溝部５の内面の全面にわたって食品用薬品が付着されることになる。
そして、串本体１の食材保持部２への食材の差し込み作業や、焼き作業の場合に把持部３の表面６に付着された食品用薬品が剥がれたとしても、本実施形態では、溝部５の内面に付着した食品用薬品が剥がれないようにして、抗菌機能、滅菌機能、殺菌機能のいずれかの機能を、一定以上に維持するようにしている。 Here, when colorless food chemicals having any of antibacterial function, sterilization function, and sterilization function are attached to the entire surface of the grip portion 3 of the skewer body 1, the surface 6 of the grip portion 3 (see FIG. 2). Of course, food chemicals are attached to the entire inner surface of the groove 5.
Even if the food chemical attached to the surface 6 of the grip portion 3 is peeled off in the operation of inserting the food into the food holding portion 2 of the skewer main body 1 or baking operation, in this embodiment, the groove 5 The food chemicals adhering to the inner surface are not peeled off, and any one of the antibacterial function, sterilization function, and sterilization function is maintained at a certain level or more.

すなわち、図３は、２本の指１０で串本体１の把持部３を持った状態を示し、指１０の柔らかい皮膚の表面にて把持部３を持った場合でも、把持部３の表面６と溝部５の側面とは略９０度あるために、指１０の皮膚の表面は把持部３の表面６に接触しても溝部５の内面には非常に接触しにくい構造となっている。
そのため、把持部３の表面６の食品用薬品が指１０の接触によって、たとえ剥がれても、溝部５の内面は指１０の皮膚の表面が接触しないために、溝部５の内面に付着した食品用薬品が剥がれることはほとんどない。 That is, FIG. 3 shows a state in which the grip part 3 of the skewer body 1 is held by two fingers 10, and even when the grip part 3 is held on the soft skin surface of the finger 10, the surface 6 of the grip part 3 is shown. Since the side surface of the groove portion 5 is approximately 90 degrees, the skin surface of the finger 10 has a structure that is very difficult to contact the inner surface of the groove portion 5 even if it contacts the surface 6 of the grip portion 3.
Therefore, even if food chemicals on the surface 6 of the grip portion 3 are peeled off by contact with the finger 10, the inner surface of the groove portion 5 does not come into contact with the skin surface of the finger 10. There is almost no peeling of chemicals.

このように、串本体１の表面６に付着させた食品用薬品が剥がれたとしても、溝部５の内面に付着している食品用薬品により、抗菌機能、滅菌機能、殺菌機能のいずれかの一定以上の機能を保つことができ、串本体１の把持部３を素手で持って食材を食材保持部２に突き刺す作業や、食材を串本体１に保持した状態で、串本体１の把持部３を素手で持って、袋詰め作業や、焼き作業を行なっても、抗菌機能等が一定水準以上保たれているために、食中毒菌により汚染されることはなく、衛生上問題はない。   In this way, even if the food chemical attached to the surface 6 of the skewer body 1 is peeled off, any of the antibacterial function, the sterilization function, and the sterilization function is constant depending on the food chemical attached to the inner surface of the groove portion 5. The above functions can be maintained, and the holding part 3 of the skewer main body 1 can be held while holding the holding part 3 of the skewer main body 1 with a bare hand and the food is pierced into the food holding part 2. Even if you hold the bag with your bare hands and carry out bagging and baking, the antibacterial function is kept above a certain level, so it is not contaminated by food poisoning bacteria, and there is no problem in hygiene.

このように、店頭販売において、焼き鳥を焼く場合や、食材保持部２に刺した鶏肉の見栄えを良くするために素手で触る場合や、また、注文のあった焼き鳥を袋やケースに入れる場合に、串本体１の把持部３を素手で持っても、把持部３は、抗菌機能、滅菌機能、殺菌機能のいずれかの機能を備えた食品用薬品を付着させているために、衛生上問題は無い。特に把持部３に付着した食品用薬品は無色なので、串本体１の本来の色のために、購入者に違和感を与えることもない。   In this way, when selling yakitori in store sales, when touching with bare hands to improve the appearance of chicken stabbed into the food holding part 2, or when placing ordered yakitori in a bag or case Even if the gripping part 3 of the skewer body 1 is held with bare hands, the gripping part 3 is attached with food chemicals having any one of antibacterial function, sterilization function, and sterilization function. There is no. In particular, since the food chemical attached to the grip portion 3 is colorless, the original color of the skewer body 1 does not give the purchaser an uncomfortable feeling.

（第２の実施の形態）
図４に第２の実施形態を示す。本実施形態では先の実施形態に比べて溝部５の数を増やし、且つ溝部５の深さを深くしたものである。これにより、溝部５の内面の面積を先の実施形態より大きくすることができ、溝部５の内面に付着する抗菌機能、滅菌機能、殺菌機能のいずれかの機能を備えた無色の食品用薬品の量を多くすることができる。すなわち、食品用薬品の付着面積を多くすることができるものである。 (Second Embodiment)
FIG. 4 shows a second embodiment. In this embodiment, the number of the groove portions 5 is increased and the depth of the groove portions 5 is increased as compared with the previous embodiment. Thereby, the area of the inner surface of the groove part 5 can be made larger than that of the previous embodiment, and the colorless food chemical having any one of antibacterial function, sterilization function, and sterilization function attached to the inner surface of the groove part 5 The amount can be increased. That is, the adhesion area of food chemicals can be increased.

したがって、本実施形態では、串本体１の把持部３の表面６の食品用薬品が作業中において剥がれたとしても、溝部５の内面の食品用薬品がほとんど剥がれずに付着しているので、抗菌機能等を一定の水準に保つことができ、衛生的な食品用串を提供することができる。   Therefore, in this embodiment, even if the food chemical on the surface 6 of the grip portion 3 of the skewer main body 1 is peeled off during the operation, the food chemical on the inner surface of the groove portion 5 adheres almost without being peeled off. Functions and the like can be maintained at a certain level, and a sanitary food skewer can be provided.

（第３の実施の形態）
図５に第３の実施形態を示す。本実施形態では、溝部５を串本体１の略全長にわたって形成したものである。実際には食材保持部２に溝部５を形成したものである。なお、溝部５の数や、深さは、図２や図４の実施形態を適用することができる。 (Third embodiment)
FIG. 5 shows a third embodiment. In the present embodiment, the groove portion 5 is formed over substantially the entire length of the skewer body 1. Actually, the groove portion 5 is formed in the food material holding portion 2. Note that the embodiment of FIGS. 2 and 4 can be applied to the number and depth of the grooves 5.

本実施形態では、溝部５を形成している部分に抗菌機能、滅菌機能、殺菌機能のいずれかの機能を備えた無色の食品用薬品を付着するようにしている。そのため、串本体１への食材の差し込み作業や、食材を差し込んだ串本体１の袋詰め作業において、一層の効果を発揮することができる。
すなわち、串本体１の表面６の食品用薬品が剥がれても、溝部５の内面の食品用薬品はほとんど剥がれないため、抗菌機能等を一定以上の水準を維持させることができる。特に、溝部５を串本体１の略全長にわたって形成しているので、食品用薬品が付着されている面積が大きく、一層衛生的な食品用串を提供することができる。 In this embodiment, a colorless food chemical having any one of an antibacterial function, a sterilization function, and a sterilization function is attached to a portion where the groove portion 5 is formed. Therefore, further effects can be exhibited in the work of inserting the ingredients into the skewer body 1 and the bagging work of the skewer body 1 into which the ingredients have been inserted.
That is, even if the food chemical on the surface 6 of the skewer body 1 is peeled off, the food chemical on the inner surface of the groove 5 is hardly peeled off, so that the antibacterial function and the like can be maintained at a certain level or higher. In particular, since the groove portion 5 is formed over substantially the entire length of the skewer body 1, the area to which food chemicals are attached is large, and a more sanitary food skewer can be provided.

ところで、串本体１の食材保持部２の断面を円形とした場合、食材を串本体１で突き刺すと、食材の表面が串本体１の食材保持部２の全周にわたって接触することになる。そのため、串本体１と食材との摩擦係数が大となり、食材特に肉の表面が巻き込まれていき、串本体１を食材に突き刺すのに大きな力が要る。特に、工場で一日中、串本体１を持って食材の突き刺し作業を行なうと、非常に大きな労力を必要とし、大変疲れる作業となる。   By the way, when the cross section of the food holding part 2 of the skewer main body 1 is circular, when the food is pierced by the skewer main body 1, the surface of the food comes into contact with the entire periphery of the food holding part 2 of the skewer main body 1. For this reason, the coefficient of friction between the skewer main body 1 and the foodstuff becomes large, the surface of the foodstuff, especially the meat, is engulfed, and a large force is required to pierce the skewer main body 1 into the foodstuff. In particular, if the skewer body 1 is pierced with the skewer body 1 all day in the factory, it requires a great deal of labor and is very tiring.

しかし、本実施形態では、溝部５を串本体１の略全体にわたって複数条形成しているので、肉を串本体１で突き刺す際に、串本体１と食材とが接触する面は溝部５以外の表面６であり、溝部５の開口面だけ食材と接触する部分が少なくなる。そのため、食材特に肉の表面が巻き込まれにくくなり、溝部５がない場合と比べて食材に突き刺す力も比較的小さな力で良く、長時間の突き刺し作業をしても、溝部５が無い場合と比較して楽となる。   However, in this embodiment, since the groove portion 5 is formed in a plurality of strips over substantially the entire skewer body 1, when the meat is pierced by the skewer body 1, the surface on which the skewer body 1 and the food material contact is other than the groove portion 5. Only the opening surface of the groove portion 5 is the surface 6 and the portion that comes into contact with the foodstuff is reduced. Therefore, the surface of the food, especially the meat, is less likely to be caught, and the force for piercing the food may be relatively small as compared with the case without the groove 5, and even if the piercing work for a long time is compared with the case without the groove 5. It becomes easy.

（第４の実施の形態）
図６に第４の実施形態を示す。本実施形態では先の実施形態の図２や図４に示す串本体１の把持部３の表面に、抗菌機能、滅菌機能、殺菌機能のいずれかの機能を備えた有色の食品用薬品を付着させたものである。また、図７は、串本体１の略全長にわたって抗菌機能、滅菌機能、殺菌機能のいずれかの機能を備えた有色の食品用薬品を付着した場合を示している。 (Fourth embodiment)
FIG. 6 shows a fourth embodiment. In this embodiment, colored food chemicals having any of antibacterial function, sterilization function, and sterilization function are attached to the surface of the grip portion 3 of the skewer body 1 shown in FIGS. 2 and 4 of the previous embodiment. It has been made. FIG. 7 shows a case where a colored food chemical having an antibacterial function, a sterilization function, or a sterilization function is attached over substantially the entire length of the skewer body 1.

食品用薬品の色彩として、どのような色彩でも良く、これは串製品の部位色別での面白さや、値段の管理がし易いこと、抗菌機能、滅菌機能、殺菌機能のいずれの機能を付与していない従来の串との衛生管理の違いをアピールができる等の特徴を打ち出すことができる。
すなわち、串本体１の把持部３を抗菌機能、滅菌機能、殺菌機能のいずれかの機能を備えた有色の食品用薬品を付着させることで、衛生管理がされている串製品と従来の不衛生に感じる串製品とを一見して理解出来て、視覚による差別化を図ることができる。 Any color can be used as the color of the food chemicals, and this gives any of the fun of each skewer product color, ease of price control, antibacterial function, sterilization function, and sterilization function. Features such as the ability to appeal the difference in hygiene management compared to conventional skewers that are not.
That is, a skewer product that has been hygienically managed by attaching colored food chemicals having any of antibacterial function, sterilization function, and sterilization function to the grip portion 3 of the skewer body 1 and conventional unsanitary At first glance, you can understand the skewer products you feel and can differentiate yourself visually.

着色した把持部３の利用方法として、例えば、赤色は食材保持部２に付ける肉の部位をモモとし、緑色はキモとしたり、また、赤色は値段が１５０円、緑色は１００円などとする。色彩に対応した部位の種類や値段を別に表示しても良い。複数種類の色彩の食品用薬品を把持部３に付着した串本体１を予め用意しておき、色彩に応じて部位分けや値段管理を行なう。   As a method of using the colored gripping part 3, for example, red is a meat part to be attached to the food holding part 2, green is a kimo, red is priced at 150 yen, green is 100 yen, and the like. You may display separately the kind and price of the part corresponding to a color. A skewer body 1 in which food chemicals of a plurality of colors are attached to the grip portion 3 is prepared in advance, and part division and price management are performed according to the color.

このように、食品用薬品を着色した把持部３にそれぞれ異なる色彩を施し、前記把持部３の異なる色彩に応じて串製品の部位を予め対応させることで、店頭販売における購入者にとって分かり易く、また、串製品の部位の名称を言って注文するのではなく、串本体１の把持部３の色を指定して注文することで、買う側も売る側も間違って違う串製品を買ったり売ったりすることを無くすことができる。
また、食品用薬品を着色した把持部３にそれぞれ異なる色彩を施し、前記把持部３の異なる色彩に応じて串製品の値段を予め対応させることで、串製品を買う側は、値段がはっきりして買い易くなり、買う側も売る側も間違って違う串製品を買ったり売ったりすることを無くすことができる。 In this way, by applying different colors to the gripping portions 3 colored with food chemicals, and by corresponding the portions of skewer products in advance according to the different colors of the gripping portions 3, it is easy for the purchaser in store sales to understand, Rather than ordering the name of the part of the skewer product, by specifying the color of the grip portion 3 of the skewer body 1 and placing an order, both the buying side and the selling side mistakenly buy or sell different skewer products. Can be eliminated.
In addition, by giving different colors to the gripping parts 3 colored with chemicals for food and making the prices of the skewer products corresponding to the different colors of the gripping parts 3 in advance, the side who buys the skewer products has a clear price. This makes it easier for buyers and sellers to avoid buying and selling wrong skewer products.

本実施形態でも、先の実施形態と同様の効果を奏するものである。   This embodiment also has the same effect as the previous embodiment.

図６及び図７に示す実施形態では、把持部３を着色するのに有色の食品用薬品を用いていたが、把持部３の部分に可食性で有色のインキで着色し、その着色したインキの表面に抗菌機能、滅菌機能、殺菌機能のいずれかの機能を備えた無色の食品用薬品を付着するようにしても良い。   In the embodiment shown in FIGS. 6 and 7, colored food chemicals are used to color the grip portion 3, but the grip portion 3 is colored with edible and colored ink, and the colored ink is used. A colorless food chemical having any one of an antibacterial function, a sterilization function, and a sterilization function may be attached to the surface.

かかる場合でも、図６及び図７の場合と同様の効果を奏する。すなわち、串本体１の把持部３に可食性で有色のインキで着色すると共に、該把持部３の表面に、抗菌機能、滅菌機能、殺菌機能のいずれかの機能を備えた無色の食品用薬品を付着しているので、店頭販売において、焼き鳥、みたらし団子、イカを焼く場合や、食材保持部２に刺した鶏肉などの見栄えを良くするために素手で触る場合や、また、注文のあった焼き鳥、みたらし団子、イカを袋やケースに入れる場合に、串本体１の把持部３を素手で持っても、衛生上問題は無く、特に把持部３に着色した可食性のインキを有色としているので、色彩により、衛生管理がされている串製品と従来の不衛生に感じる串製品とを一見して理解出来て、視覚による差別化を図ることができる。
なお、串本体１の全体にわたって可食性で有色のインキで着色すると共に、この着色したインキの表面に抗菌機能、滅菌機能、殺菌機能のいずれかの機能を備えた無色の食品用薬品を付着させるようにしても良い。 Even in such a case, the same effects as in the case of FIGS. That is, a colorless food chemical in which the grip portion 3 of the skewer body 1 is colored with edible and colored ink and has an antibacterial function, a sterilization function, or a sterilization function on the surface of the grip portion 3 In case of over-the-counter sales, when grilling yakitori, mitarashi dumplings, squid, or touching with bare hands to improve the appearance of chicken stabbed into the food holding part 2, there was also an order When putting yakitori, mitarashi dumpling, squid in a bag or case, holding the gripping part 3 of the skewer body 1 with bare hands is not a sanitary problem, and the edible ink colored on the gripping part 3 is colored. Therefore, by color, it is possible to understand at a glance between skewer products that are hygienically managed and conventional skewer products that feel unsanitary, and can be differentiated visually.
The entire skewer body 1 is colored with edible and colored ink, and a colorless food chemical having any one of antibacterial function, sterilization function, and sterilization function is attached to the surface of the colored ink. You may do it.

また、上記各実施形態において、串本体１の把持部３の表面に食品用薬品や可食性のインキで着色した場合でも、食品用薬品や可食性のインキが溝部５の内面に付着されることで、付着された食品用薬品や可食性のインキが容易に剥がれるのを防止することができる。そのため、抗菌作用を維持することができる。   In the above embodiments, even when the surface of the grip portion 3 of the skewer body 1 is colored with food chemical or edible ink, the food chemical or edible ink is adhered to the inner surface of the groove 5. Thus, it is possible to prevent the attached food chemicals and edible ink from being easily peeled off. Therefore, antibacterial action can be maintained.

また、上記の実施形態では、串本体１に刺す食品として焼き鳥の場合について説明したが、焼き鳥の他に、みたらし団子や三色団子などの団子類、田楽、イカ焼きなどにも適用することができる。
かかる場合においても、みたらし団子や、三色団子や、田楽や、イカ焼きの場合も同様に素手で持つ把持部３には、抗菌機能、滅菌機能、殺菌機能のいずれかの機能を備えた食品用薬品を付着させているので、衛生上問題は無い。 Further, in the above embodiment, the case of yakitori has been described as the food to be inserted into the skewer body 1, but in addition to yakitori, it can be applied to dumplings such as mitarashi dango and tricolor dumplings, rice cakes, squid yaki, etc. it can.
Even in such a case, in the case of Mitarashi dumpling, three-color dumpling, Dakuraku, squid grilled, the gripping part 3 with bare hands is also a food having any of antibacterial function, sterilization function, sterilization function Since chemicals are attached, there is no hygiene problem.

なお、有色の食品用薬品あるいは可食性で有色のインキを把持部３に付着ないし着色する場合、先の実施形態では、１色としていたが、串本体１の軸方向に２色、あるいは３色の構成としても良い。   In addition, when attaching or coloring colored food chemicals or edible and colored ink to the grip portion 3, in the previous embodiment, one color was used, but two colors or three colors in the axial direction of the skewer body 1 It is good also as a structure of.

なお、串本体１の材料を竹串とした場合、串本体１の直径は、３．５ｍｍから５ｍｍのものを使用するものであり、溝部５の加工に関して回転刃を用いて、且つ複数の回転刃で同時に加工するために、溝部５の数は限られてくる。そのため、図４に示すように溝部５の数を加工するには実際に難しいところがあり、図２に示す溝部５の数が好適例である。
また、図２に示す串本体１の溝部５の深さより、少し深く加工することで、食品用薬品が付着する面積を大きくすることができ、抗菌機能等を図２の場合よりも高い水準に維持させることができる。 In addition, when the skewer body 1 is made of bamboo skewer, the skewer body 1 has a diameter of 3.5 mm to 5 mm, and the groove portion 5 is processed by using a rotary blade and a plurality of rotations. In order to process simultaneously with the blade, the number of the groove portions 5 is limited. Therefore, as shown in FIG. 4, there are actually difficult places to process the number of grooves 5, and the number of grooves 5 shown in FIG. 2 is a preferred example.
Further, by processing a little deeper than the depth of the groove portion 5 of the skewer main body 1 shown in FIG. 2, the area to which food chemicals adhere can be increased, and the antibacterial function and the like are at a higher level than in the case of FIG. Can be maintained.

１ 串本体
２ 食材保持部
３ 把持部
５ 溝部
６ 表面
１０ 指 DESCRIPTION OF SYMBOLS 1 Skewer body 2 Food holding part 3 Gripping part 5 Groove part 6 Surface 10 Finger

Claims (6)

食材を刺して串ごと焼く食品用串であって、
先端の尖った部分を介して差し込んだ食材を保持する食材保持部（２）と、この食材保持部（２）の基部側であって手で持つ把持部（３）とで串本体（１）を構成し、
前記把持部（３）には該把持部（３）の表面（６）より内側に凹み、且つ断面を略コ字型とした溝部（５）を、該把持部（３）の軸方向に複数条凹設し、
前記把持部（３）の外面に抗菌機能、滅菌機能、殺菌機能のいずれかの機能を備えた食品用薬品を付着させていることを特徴とする食品用串。 A food skewer that is stabbed with ingredients and baked with skewers.
A skewer body (1) comprising a food holding part (2) for holding food inserted through a pointed tip and a grip part (3) held by hand on the base side of the food holding part (2) Configure
The grip portion (3) has a plurality of grooves (5) recessed inward from the surface (6) of the grip portion (3) and having a substantially U-shaped cross section in the axial direction of the grip portion (3). Dents,
A food skewer characterized in that a food chemical having any one of an antibacterial function, a sterilization function, and a sterilization function is attached to the outer surface of the grip portion (3). 前記食品用薬品は無色としていることを特徴とする請求項１に記載の食品用串。   The food skewer according to claim 1, wherein the food chemical is colorless. 前記食品用薬品は有色としていることを特徴とする請求項１に記載の食品用串。   The food skewer according to claim 1, wherein the food chemical is colored. 前記串本体（１）の把持部（３）に可食性で有色のインキで着色すると共に、該把持部（３）の表面（６）に、抗菌機能、滅菌機能、殺菌機能のいずれかの機能を備えた無色の食品用薬品を付着させていることを特徴とする請求項１に記載の食品用串。   The gripping portion (3) of the skewer body (1) is colored with edible and colored ink, and the surface (6) of the gripping portion (3) has any function of antibacterial function, sterilization function, and sterilization function. The food skewer according to claim 1, wherein a colorless food chemical comprising: is attached. 前記食品用薬品を付着した把持部（３）にそれぞれ異なる色彩を施し、異なる色彩に応じて串製品の部位を予め対応させていることを特徴とする請求項３または請求項４に記載の食品用串。   The food according to claim 3 or 4, wherein the gripping part (3) to which the food chemical is attached is provided with a different color, and the skewer product part is previously associated with the different color. Skewers. 前記食品用薬品を付着した把持部（３）にそれぞれ異なる色彩を施し、異なる色彩に応じて串製品の値段を予め対応させていることを特徴とする請求項３または請求項４に記載の食品用串。   The food according to claim 3 or 4, wherein the gripping part (3) to which the food chemical is attached is provided with a different color, and the price of the skewer product is pre-corresponding to the different color. Skewers.
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020171087A1 (en) * 2019-02-18 2020-08-27 コネクテッドロボティクス株式会社 Food cooking device and control program

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020171087A1 (en) * 2019-02-18 2020-08-27 コネクテッドロボティクス株式会社 Food cooking device and control program

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