JP3060284U - Bamboo skewer - Google Patents
Bamboo skewerInfo
- Publication number
- JP3060284U JP3060284U JP1998009145U JP914598U JP3060284U JP 3060284 U JP3060284 U JP 3060284U JP 1998009145 U JP1998009145 U JP 1998009145U JP 914598 U JP914598 U JP 914598U JP 3060284 U JP3060284 U JP 3060284U
- Authority
- JP
- Japan
- Prior art keywords
- skewer
- bamboo
- shaft portion
- hand
- sharp
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Baking, Grill, Roasting (AREA)
Abstract
(57)【要約】
【目的】 食材用の竹串を提供する。
【構成】 先端に尖鋭部を形成した串軸部の尾端に手元
部を備えた竹串において、前記串軸部が断面角形に形成
され、前記手元部４串軸部よりも幅広の平板状に形成さ
れた構成である。
(57) [Summary] [Objective] To provide bamboo skewers for foodstuffs. In a bamboo skewer provided with a hand portion at the tail end of a skewer shaft portion having a sharp end at the tip, the skewer shaft portion is formed in a square cross section, and a flat plate wider than the hand portion 4 skewer shaft portion. It is the structure formed in.
Description
【０００１】[0001]
本考案は、食材用の竹串に関する。 The present invention relates to bamboo skewers for foodstuffs.
【０００２】[0002]
従来、竹串は、種々のものが提供されており、例えば、全長にわたり断面円形 に形成された串軸の先端に尖鋭部を形成した丸串や、全長にわたり平板状に形成 された串軸の先端に尖鋭部を形成した平串が知られている。 Conventionally, various types of bamboo skewers have been provided, such as a round skewer having a sharp portion at the tip of a skewer shaft having a circular cross section over the entire length, and a skewer shaft having a flat plate shape over the entire length. A flat skewer having a sharp point at the tip is known.
【０００３】[0003]
従来の丸串の場合、食材に貫通して刺突せしめた状態で、串軸が断面円形のた め、該食材が串軸上で容易に回動し、調理時等に使い勝手が良くない。 In the case of the conventional round skewers, since the skewer shaft has a circular cross section in a state where the skewer shaft is penetrated and pierced with the food material, the food material easily rotates on the skewer shaft and is not easy to use during cooking or the like.
【０００４】 また、従来の平串の場合、全体が平板状であるため、尖鋭部を食材に刺突せし めた後、平板状の串軸を該食材に貫通せしめることが困難である。Further, in the case of a conventional flat skewer, since the whole is flat, it is difficult to pierce the sharp skewer into the food and then penetrate the flat skewer shaft through the food.
【０００５】 更に、従来の丸串及び平串は、何れも、貫通して刺突せしめた食材が串軸に沿 って容易に移動するため、食材が手元側まで寄ると、使用者の指先に食材が接触 し、不衛生であると共に、指先を汚損するという問題がある。[0005] Further, in the conventional round skewers and flat skewers, in both cases, the food material pierced and pierced easily moves along the skewer shaft. In addition, there is a problem that the food comes into contact with the food, which is unsanitary and the fingertips are soiled.
【０００６】[0006]
本考案は上記課題を解決した竹串を提供するものであり、その手段として構成 したところは、先端に尖鋭部を形成した串軸部の尾端に手元部を備えた竹串にお いて、前記串軸部が断面角形に形成され、前記手元部が串軸部よりも幅広の平板 状に形成されて成る点にある。 The present invention provides a bamboo skewer that solves the above-mentioned problems, and is configured as a means for a bamboo skewer provided with a hand at the tail end of a skewer shaft having a sharp point at the tip. The skewer shaft portion is formed in a square cross section, and the hand portion is formed in a flat plate shape wider than the skewer shaft portion.
【０００７】 本考案において、串軸部の尾端部は、両側縁を手元部に至り次第に拡開せしめ るテーパ縁を形成した拡幅部を構成することが好ましい。In the present invention, it is preferable that the tail end portion of the skewer shaft portion constitutes a widened portion having a tapered edge that gradually expands both side edges to the proximal portion.
【０００８】 また、竹串は、串軸部と手元部を含む竹串の全長にわたる表面に竹素材の表皮 を残していることが好ましく、この際、該表皮を尖鋭部の表面に至り延在せしめ ていることが好ましい。In addition, the bamboo skewer preferably leaves a skin of the bamboo material on the entire surface of the bamboo skewer including the skewer shaft portion and the hand portion, and at this time, the skin extends to the surface of the sharp portion. It is preferred that
【０００９】[0009]
以下図面に基づいて本考案の実施形態を詳述する。 Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.
【００１０】 竹串１は、図１（Ａ）に示す平面図、図１（Ｂ）に示す正面図から明らかなよ うに、先端に尖鋭部２を形成した串軸部３の尾端に手元部４を備えており、串軸 部３と手元部４を含む竹串１の全長にわたる表面に竹素材の表皮５を残し、該表 皮５を尖鋭部２の表面に延在せしめている。As is apparent from the plan view shown in FIG. 1 (A) and the front view shown in FIG. 1 (B), the bamboo skewer 1 has The bamboo material is provided on the surface of the bamboo skewer 1 including the skewer shaft portion 3 and the hand portion 4 and the skin 5 of the bamboo material is left on the entire surface of the bamboo skewer 1, and the skin 5 extends on the surface of the sharp portion 2.
【００１１】 即ち、図１（Ａ）に示すように、串軸部３の先端部における左右両側縁２ｓ、 ２ｓを先細り状に切削すると共に、図１（Ｂ）に示すように、該串軸部３の先端 部を裏面２ｒから尖端の表面（表皮５）に向けて傾斜するように切削することに より、表皮５を残した尖鋭部２を形成している。この際、表皮５は、尖鋭部２の 表面において、尖端２ｘ又はその近傍に至り延びる。従って、尖鋭部２を食材Ｆ に刺突せしめる際、尖端２ｘを含む尖鋭部２が表面を硬い表皮５により覆われて いるので、尖端２ｘの近傍において容易に折損することはなく、しかも、竹素材 の繊維がササクレを生じることはない。That is, as shown in FIG. 1A, the left and right side edges 2 s and 2 s at the tip of the skewer shaft 3 are cut into a tapered shape, and as shown in FIG. The tip portion of the portion 3 is cut so as to be inclined from the back surface 2r toward the front surface (skin 5) to form the sharp portion 2 with the skin 5 left. At this time, the skin 5 extends to or near the point 2x on the surface of the point 2. Therefore, when the sharp part 2 is pierced into the food material F, the sharp part 2 including the sharp end 2x is covered with the hard skin 5, so that the sharp part 2 is not easily broken near the sharp end 2x. The fibers of the material do not produce sacrifices.
【００１２】 図１（Ａ）のＸ−Ｘ線断面拡大図を図１（Ｃ）に示すように、串軸部３は、細 長い棒状に形成されているが、断面を角形に形成せしめられている。断面形状は 、典型的には四角形であるが、三角形や五角形等の多角形に形成しても良い。従 って、串軸部３を食材Ｆに貫通して刺突せしめた状態で、串軸部３が断面角形の ため、該食材Ｆは串軸部３上で容易に回動することがなく、調理時等における使 い勝手が良い。As shown in FIG. 1C, which is an enlarged cross-sectional view taken along the line XX of FIG. 1A, the skewer shaft portion 3 is formed in an elongated rod shape, but the cross section is formed in a square shape. ing. The cross-sectional shape is typically a quadrangle, but may be formed in a polygon such as a triangle or a pentagon. Therefore, since the skewer shaft portion 3 has a rectangular cross section in a state where the skewer shaft portion 3 is penetrated and pierced with the food material F, the food material F does not easily rotate on the skewer shaft portion 3. It is easy to use for cooking, etc.
【００１３】 図１（Ａ）に示すように、手元部４は、串軸部３よりも幅広の平板状に形成せ しめられており、串軸部３の尾端部が、両側縁３ｓ、３ｓを手元部４に至り次第 に幅広となるテーパ縁を形成した拡幅部６を構成している。従って、串軸部３に 刺突された食材Ｆが手元部４に向けて移動する際、拡幅部６により移動を阻止さ れるので、食材Ｆが手元部４に至り移動することはない。As shown in FIG. 1 (A), the hand portion 4 is formed in a flat plate shape wider than the skewer shaft portion 3, and the tail end of the skewer shaft portion 3 has both side edges 3 s, 3s constitutes a widened portion 6 having a tapered edge which gradually becomes wider from the hand portion 4. Therefore, when the food material F pierced by the skewer shaft portion 3 moves toward the hand portion 4, the movement is prevented by the widening portion 6, so that the food material F does not reach the hand portion 4 and move.
【００１４】 図１（Ａ）のＹ−Ｙ線断面拡大図を図１（Ｄ）に示すように、手元部４は、板 厚寸法よりも幅寸法を大きくした平板状に形成されているため、食材Ｆに刺突し た竹串１を摘持して持ち上げる際、手元部４を摘持する指先の感触が良く、摘持 が容易である。しかも、前述のように、食材Ｆが拡幅部６により位置決めされる ので、食材Ｆに複数本の竹串１を刺突せしめる場合に、外観美麗である。As shown in FIG. 1D, which is an enlarged cross-sectional view taken along the line YY in FIG. 1A, the hand portion 4 is formed in a flat plate shape having a width dimension larger than a plate thickness dimension. When the bamboo skewer 1 pierced into the food F is pinched and lifted, the fingertip holding the hand portion 4 has a good feel and is easy to pinch. Moreover, as described above, since the food F is positioned by the widening portion 6, the appearance is beautiful when a plurality of bamboo skewers 1 are pierced into the food F.
【００１５】 手元部４の断面形状は、図１（Ｄ）に示すような角形としても良いが、各コー ナ部分に図１（Ｅ）に示すような面取り部７を形成しても良い。The cross-sectional shape of the hand portion 4 may be square as shown in FIG. 1D, but a chamfered portion 7 as shown in FIG. 1E may be formed at each corner.
【００１６】 更に、手元部４の尾端は、図１（Ａ）に示すような切り落とし状の木口端８ｘ としても良いが、図１（Ｆ）に示すような円弧端８ｙとしても良い。Further, the tail end of the hand portion 4 may be a cut-off end 8x as shown in FIG. 1A, or may be an arc end 8y as shown in FIG. 1F.
【００１７】[0017]
請求項１に記載の本考案によれば、先端に尖鋭部２を形成した串軸部３の尾端 に手元部４を備えた竹串１が、前記串軸部３を断面角形に形成し、前記手元部４ を串軸部３よりも幅広の平板状に形成した構成であるから、串軸部３を食材Ｆに 貫通して刺突せしめた状態で、串軸部３が断面角形のため、該食材Ｆが串軸部３ 上で容易に回動することなく調理時等における使い勝手が良く、しかも、手元部 ４が板厚寸法よりも幅寸法を大きくした平板状に形成されているため、食材Ｆに 刺突した竹串１を摘持して持ち上ける際、手元部４を摘持する指先の感触が良く 、摘持が容易であるという効果がある。 According to the first aspect of the present invention, a bamboo skewer 1 provided with a hand portion 4 at the tail end of a skewer shaft portion 3 having a sharpened portion 2 at the tip thereof has the skewer shaft portion 3 formed in a square cross section. Since the hand portion 4 is formed in a flat plate shape wider than the skewer shaft portion 3, the skewer shaft portion 3 has a rectangular cross section in a state where the skewer shaft portion 3 is pierced through the food material F and pierced. Therefore, the food material F is not easily rotated on the skewer shaft portion 3 and is easy to use at the time of cooking or the like, and the hand portion 4 is formed in a flat plate shape whose width dimension is larger than the plate thickness dimension. Therefore, when the bamboo skewer 1 pierced by the food F is pinched and lifted, there is an effect that the fingertip for pinching the hand portion 4 has a good feel and is easy to pinch.
【００１８】 また、請求項２に記載の本考案によれば、串軸部３の尾端部が、両側縁３ｓ、 ３ｓを手元部４に至り次第に幅広となるテーパ縁を形成した拡幅部６を構成して いるので、串軸部３に刺突された食材Ｆが手元部４に向けて移動する際、拡幅部 ６により移動を阻止されるので、使用者の指先が食材Ｆに接触することはなく、 衛生的であると共に、指先を汚損する虞れもない。しかも、拡幅部６が食材Ｆの 位置決め手段として機能するので、食材Ｆに複数本の竹串１を刺突せしめる場合 に外観が美麗になる。According to the second aspect of the present invention, the tail end of the skewer shaft portion 3 is formed with a widened portion 6 having a tapered edge that gradually widens from the side edges 3 s and 3 s to the hand portion 4. When the food material F pierced by the skewer shaft portion 3 moves toward the hand portion 4, the movement is prevented by the widening portion 6, so that the fingertip of the user comes into contact with the food material F. It is sanitary and there is no risk of soiling the fingertips. Moreover, since the widened portion 6 functions as a positioning means for the food material F, the appearance becomes beautiful when a plurality of bamboo skewers 1 are pierced into the food material F.
【００１９】 更に、請求項３に記載の本考案によれば、竹串１は、串軸部３と手元部４を含 む竹串の全長にわたる表面に竹素材の表皮５を残しており、該表皮５を尖鋭部２ の表面に至り延在せしめた構成であるから、尖鋭部２を食材Ｆに刺突せしめる際 、硬い表皮５により覆われた尖鋭部２が折損する虞れはなく、しかも、竹素材の 繊維がササクレを生じることはなく、堅牢な竹串を提供することができるという 効果がある。According to the third aspect of the present invention, the bamboo skewer 1 has the surface 5 of the bamboo material left on the entire surface of the bamboo skewer including the skewer shaft 3 and the hand portion 4. Since the skin 5 is extended to the surface of the sharp portion 2, when the sharp portion 2 is pierced into the food material F, there is no fear that the sharp portion 2 covered with the hard skin 5 is broken. In addition, the bamboo fiber does not cause sacrifices, and it is possible to provide a robust bamboo skewer.
【図１】本考案の１実施形態を示しており、（Ａ）は竹
串の平面図、（Ｂ）は竹串の正面図、（Ｃ）はＸ−Ｘ線
断面拡大図、（Ｄ）はＹ−Ｙ線断面拡大図、（Ｅ）は手
元部の別の断面形状を示す断面拡大図、（Ｆ）は手元部
の尾端の別の形状を示す平面図である。1 shows an embodiment of the present invention, (A) is a plan view of a bamboo skewer, (B) is a front view of a bamboo skewer, (C) is an enlarged cross-sectional view taken along line XX, (D) Is an enlarged cross-sectional view taken along the line Y-Y, (E) is an enlarged cross-sectional view showing another cross-sectional shape of the hand, and (F) is a plan view showing another shape of the tail end of the hand.
１ 竹串 ２ 尖鋭部 ３ 串軸部 ４ 手元部 ５ 表皮 1 bamboo skewer 2 sharp part 3 skewer shaft part 4 hand part 5 skin
Claims (3)
端に手元部４を備えた竹串において、前記串軸部３が断
面角形に形成され、前記手元部４が串軸部３よりも幅広
の平板状に形成されて成ることを特徴とする竹串。1. A bamboo skewer provided with a hand portion 4 at the tail end of a skewer shaft portion 3 having a sharp portion 2 at the tip, wherein the skewer shaft portion 3 is formed in a square cross section, and the hand portion 4 is skewer shaft. A bamboo skewer characterized by being formed in a flat plate shape wider than the part 3.
を手元部４に至り次第に拡開せしめるテーパ縁を形成し
た拡幅部６を構成して成ることを特徴とする請求項１に
記載の竹串。2. The tail end portion of the skewer shaft portion 3 has both side edges 3s, 3s
2. The bamboo skewer according to claim 1, comprising a widened portion 6 formed with a tapered edge which gradually expands to a hand portion 4. 3.
わたる表面に竹素材の表皮５を残した竹串において、該
表皮５を尖鋭部２の表面に至り延在せしめていることを
特徴とする請求項１又は２に記載の竹串。3. A bamboo skewer in which a surface 5 of a bamboo material is left on the entire surface of the bamboo skewer, including the skewer shaft portion 3 and the hand portion 4, and the skin 5 extends to the surface of the sharp portion 2. The bamboo skewer according to claim 1 or 2, wherein:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1998009145U JP3060284U (en) | 1998-10-14 | 1998-10-14 | Bamboo skewer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1998009145U JP3060284U (en) | 1998-10-14 | 1998-10-14 | Bamboo skewer |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP3060284U true JP3060284U (en) | 1999-08-17 |
Family
ID=43194109
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1998009145U Expired - Lifetime JP3060284U (en) | 1998-10-14 | 1998-10-14 | Bamboo skewer |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3060284U (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008153176A1 (en) * | 2007-06-15 | 2008-12-18 | Eiji Nakagawa | Toothpick |
-
1998
- 1998-10-14 JP JP1998009145U patent/JP3060284U/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008153176A1 (en) * | 2007-06-15 | 2008-12-18 | Eiji Nakagawa | Toothpick |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP3060284U (en) | Bamboo skewer | |
| US4771541A (en) | Combination fork and knife | |
| US5920991A (en) | Device and method for removing dough from baked goods | |
| JP3088512U (en) | fork | |
| JP3078009U (en) | Kitchen knife | |
| JP3179576U (en) | Spoon for eating and drinking | |
| US11684218B1 (en) | Multifunctional cooking device | |
| JPH0122615Y2 (en) | ||
| JP3066791U (en) | Skewer aid | |
| JP3080636U (en) | Kitchen knife | |
| JP3053511U (en) | Surgical scissors | |
| KR200468312Y1 (en) | Cake Knife for Fork | |
| JP3109600U (en) | Bamboo spatula | |
| CN200939177Y (en) | Improved toothpicks | |
| KR200209920Y1 (en) | A nail cutter | |
| JP3217549U (en) | Cutting tool | |
| CN2361441Y (en) | Slipping-proof vegetable-cutting knife | |
| JP3062173U (en) | Kitchen knife for children | |
| JPH0736537Y2 (en) | Disposable chopsticks with toothpick | |
| JP2004242550A (en) | Method for forming cut line on meat | |
| JP2006034913A (en) | Fork, knife and spoon for cutting inner segment of chinese citron or the like | |
| JPH0856534A (en) | Fishing hook and its production | |
| JP3073799U (en) | Skewers for skewers | |
| JP3113138U (en) | Cooking aids | |
| JP3058417U (en) | Chopping board |