オムレツ作成機の開発

抄録

When we ordered an omelet rice at a restaurant, a beautifully molded omelet was on top of the chicken rice. The top of the omelet was opened with a knife, the omelet broke and the egg flew down like wrapping chicken rice. The purpose of this report was to establish methods to promptly provide beautifully molded omelets when restaurants were crowded. And inside of the omelets had to be highly viscous liquid. Therefore, we conducted research on the following three stages. (1) A method of mixing egg yolk and white body without breaking egg shells. (2) A method of keeping a stirring liquid of yolk, white egg and milk in a high viscosity liquid state for a long time. (3) A method of instantly shaping the stirring liquid into the shape of an omelet.