JPH03147765A - Seasoned boiled egg and its preparation - Google Patents
Seasoned boiled egg and its preparationInfo
- Publication number
- JPH03147765A JPH03147765A JP1286949A JP28694989A JPH03147765A JP H03147765 A JPH03147765 A JP H03147765A JP 1286949 A JP1286949 A JP 1286949A JP 28694989 A JP28694989 A JP 28694989A JP H03147765 A JPH03147765 A JP H03147765A
- Authority
- JP
- Japan
- Prior art keywords
- shell
- egg
- contents
- small hole
- hollow needle
- 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.)
- Granted
Links
- 235000013605 boiled eggs Nutrition 0.000 title claims abstract description 14
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 16
- 238000010438 heat treatment Methods 0.000 claims abstract description 15
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 239000004278 EU approved seasoning Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000013601 eggs Nutrition 0.000 abstract description 15
- 101150073877 egg-1 gene Proteins 0.000 abstract description 13
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 210000003278 egg shell Anatomy 0.000 abstract 1
- 239000003566 sealing material Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 238000002347 injection Methods 0.000 description 5
- 239000007924 injection Substances 0.000 description 5
- 238000010586 diagram Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229910000831 Steel Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、調味料を添加したゆで卵およびその製造方法
に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to boiled eggs added with seasonings and a method for producing the same.
（従来の技術）
従来は、生卵を湯の中に入れて所定時間加熱してゆで卵
を得るようにしていた。(Prior Art) Conventionally, boiled eggs were obtained by placing raw eggs in hot water and heating them for a predetermined period of time.
（発明が解決しようとする課題）
上記従来のものは、味がないため、これに味を付けると
きには食塩等の調味料を直接付けて食べねばならず、こ
れでは調味料が均一に行き亘たらず、味が不均一になる
とともに、調味料を別個に所持しておかねばならず、煩
わしくなる等の欠点があった。(Problems to be Solved by the Invention) The above-mentioned conventional products have no taste, so when adding flavor to them, it is necessary to directly add seasonings such as salt. However, there are drawbacks such as uneven taste and the need to carry seasonings separately, which is cumbersome.
本発明は上記欠点を解消した新規な味付きゆで卵および
その製造方法を得ることを目的とする。The object of the present invention is to obtain a novel flavored boiled egg that eliminates the above-mentioned drawbacks and a method for producing the same.
（課題を解決するための手段）
本発明は、上記目的を達成するために、以下の如く構成
したものである。(Means for Solving the Problems) In order to achieve the above object, the present invention is configured as follows.
即ち、殻内の中身に調味料を添加して加熱処理する構成
にしたものである。That is, the structure is such that seasonings are added to the contents inside the shell and then heat-treated.
また、殻の一部に小径の小孔を形成し、小孔を下向きに
して小孔に中空針を所定の隙間を保持して嵌挿し、針か
ら殻内に外気を圧入して殻内の中身を小孔と針との隙間
部から外部に排出し、排出した中身に調味料を添加した
後、この中身を中空針を介して小孔から殻内に注入し。In addition, a small diameter hole is formed in a part of the shell, and a hollow needle is inserted into the small hole with the small hole facing downward while maintaining a predetermined gap, and outside air is forced into the shell through the needle. The contents are discharged to the outside through the gap between the small hole and the needle, seasoning is added to the discharged contents, and then the contents are injected into the shell through the small hole through the hollow needle.
次いで加熱処理する構成にしたものである。The structure is such that it is then subjected to heat treatment.
上記中身の排出は、小孔を上向きにして小孔に中空針を
’ｉｎ＠Ｉ、、この針により殻内の中身を吸入して外部
に排出するようにしてもよい。The above-mentioned contents may be discharged by inserting a hollow needle into the small hole with the small hole facing upward, and using this needle to suck in the contents inside the shell and discharge it to the outside.
また、殻から排出した中身を該中身の硬化温度以下で余
熱および撹拌しつつ調味料を添加した後、中空針を介し
て小孔から殻内に注入し、次いで加熱処理するのが好ま
しい。Further, it is preferable that the contents discharged from the shell be heated below the hardening temperature of the contents and added with seasonings while stirring, and then injected into the shell through a small hole through a hollow needle, followed by heat treatment.
（作用）
本発明は上記構成にしたものであるから、加熱処理され
たゆで卵は、その中身の全域に所定の味が付くことにな
る。(Function) Since the present invention has the above-mentioned configuration, the heat-treated boiled egg has a predetermined flavor throughout its contents.
また、中身を余熱して殻内に注入し、これを加熱処理す
ると、この加熱処理時に殻内での中身の熱膨張が少なく
なるとともに、殻内に注入した後の熱処理時間が短くな
る。Further, if the contents are preheated and injected into the shell and then heat-treated, the thermal expansion of the contents within the shell will be reduced during this heat treatment, and the time for heat treatment after being injected into the shell will be shortened.
（実施例） 以下本発明の実施例を図面に基いて説明する。(Example) Embodiments of the present invention will be described below based on the drawings.
図面において、第１図（Ａ）、（Ｂ）は殻に小孔を明け
る工程を示す工程図、第２図は殻から中身を排出する状
態を示す断面図、第３図は排出した中身の処理状態を示
す断面図、第４図は殻に中身の注入する状態を示す断面
図、第５図はゆで状態を示す断面図、第６図は殻の小孔
へのシール状態を示す断面図、第７図は殻から中身を排
出する状態を示す他の実施例を示す断面図である。In the drawings, Fig. 1 (A) and (B) are process diagrams showing the process of making small holes in the shell, Fig. 2 is a cross-sectional view showing the state in which the contents are discharged from the shell, and Fig. 3 is a diagram showing the process of making a small hole in the shell. 4 is a sectional view showing the processing state, FIG. 4 is a sectional view showing the state in which the contents are injected into the shell, FIG. 5 is a sectional view showing the boiling state, and FIG. 6 is a sectional view showing the state of sealing into the small holes of the shell. , FIG. 7 is a sectional view showing another embodiment showing a state in which the contents are discharged from the shell.
まず、第１図（Ａ）に示すように、卵１を空気室３が存
在する長手方向の大径部１ａを上方に向け、その頂部の
殻２に鋼製の針１０により直径０．５ｍの下孔を明ける
。First, as shown in FIG. 1(A), an egg 1 is placed with the large diameter part 1a in the longitudinal direction where the air chamber 3 is located facing upward, and a steel needle 10 is inserted into the shell 2 at the top of the egg 1 with a diameter of 0.5 m. Drill the pilot hole.
次いで同図（Ｂ）に示すように、上記下孔を四角きり１
１により直径２．５ｍに拡開して小孔５を形成する。こ
の場合、殻２から発生する切り粉を吸引ホース１２によ
り吸引除去しながら行う。Next, as shown in the same figure (B), the pilot hole is cut into a square
1, the hole 5 is expanded to a diameter of 2.5 m to form a small hole 5. In this case, cuttings generated from the shell 2 are removed by suction with the suction hose 12.
次いで第２図に示すように、卵１を上下に反転して小孔
５を下部に位置させ、空気吐出機■３の吐出口に取付け
た直径０．５ｍの中空針１４を小孔５から卵１内上部ま
で差し込み、空気吐出機１３のピストン１３ａを圧縮方
向に作動させ、中空針１４を介して卵１内に空気を圧縮
供給する。Next, as shown in FIG. 2, the egg 1 is turned upside down, the small hole 5 is positioned at the bottom, and a hollow needle 14 with a diameter of 0.5 m attached to the outlet of the air blower 3 is inserted through the small hole 5. The egg is inserted up to the upper part of the egg 1, and the piston 13a of the air discharge device 13 is operated in the compression direction to compress and supply air into the egg 1 through the hollow needle 14.
これにより、卵ｌ内の中身４、つまり黄身４ａ、白身４
ｂ、からざ４ｃ（第１図）等を小孔５と中空針１４との
隙間部５ａから外部に排出し、第３図に示すように、中
身４を前処理機１５の容器１６内に収容する。As a result, the contents 4 in the egg 1, that is, the yolk 4a and the white 4
b, the larva 4c (Fig. 1), etc. are discharged to the outside from the gap 5a between the small hole 5 and the hollow needle 14, and the contents 4 are put into the container 16 of the pretreatment machine 15, as shown in Fig. 3. accommodate.
この場合、上記容器１６内には卵１００個分程度収容す
る。なお、上記容器１６内に収容する際に、からざ４ｃ
を濾過除去する。In this case, the container 16 contains about 100 eggs. In addition, when storing in the container 16, the Karaza 4c
is removed by filtration.
上記前処理機１５は、容器１６の一側部に撹拌スクリュ
ー１７を、下部に電熱式のヒータ１８を取付け、両側下
部に調味料を供給する注入口１９および中身４を排出す
る排出口２０を取付け、また容器１６の上部に蓋２１を
開閉可能に取付けてなる。The pretreatment machine 15 has a stirring screw 17 attached to one side of the container 16, an electric heater 18 attached to the lower part, and an inlet 19 for supplying seasoning and an outlet 20 for discharging the contents 4 at the lower part of both sides. Furthermore, a lid 21 is attached to the top of the container 16 so that it can be opened and closed.
そして、蓋２１により容器１６内収容した中身４の上面
を密閉して気泡の発生を防止し、この状態で撹拌スクリ
ュー１７を回転させて中身４を撹拌しつつ、塩、砂糖、
蜂蜜、等の調味料を注入口１９から所定量容器１６内に
注入し、同時にヒータ１８により容器１６内の中身４を
余熱する。Then, the upper surface of the contents 4 housed in the container 16 is sealed with the lid 21 to prevent the generation of air bubbles, and in this state, the stirring screw 17 is rotated to stir the contents 4 while adding salt, sugar, etc.
A predetermined amount of seasoning such as honey is injected into the container 16 from the injection port 19, and at the same time, the contents 4 in the container 16 are preheated by the heater 18.
この時の余熱温度は、中身４が硬化し始める温度となる
約６０℃よりも若干低い温度、例えば約５５℃に設定す
る。The preheat temperature at this time is set to a temperature slightly lower than about 60°C, which is the temperature at which the filling 4 starts to harden, for example, about 55°C.
上記容器１６内の中身４をヒータ１８により余熱すると
、中身４の流動性が向上して後衛する注入機２２による
殻２への注入が円滑になり、また、加熱装置２５で加熱
処理した際に殻２内での中身４の熱膨張が少なくなって
殻２の損傷がなくなるとともに、殻２内に注入した後の
熱処理時間が短くなる効果を奏する
次いで第４図に示すように、殻２を上下方向に反転させ
て小孔５を上部に位置させ、容器１６内の味付き中身４
−１を注入機２２により吸引した後、注入機２２の吐出
口に取付けた直径０．８ｎｏの中空針２３を小孔５から
殻２内の下部まで差し込み、注入機２２のピストン２２
ａを圧縮方向に作動させ、中空針２３を介して殻２内に
味付き中身４−１を充填し、味付き卵１−１を得る。When the contents 4 in the container 16 are preheated by the heater 18, the fluidity of the contents 4 improves, and the injection into the shell 2 by the rear injection machine 22 becomes smooth. The thermal expansion of the filling 4 within the shell 2 is reduced, eliminating damage to the shell 2, and shortening the heat treatment time after injection into the shell 2.Next, as shown in FIG. The flavored contents 4 in the container 16 are flipped vertically so that the small hole 5 is located at the top.
-1 by the injector 22, insert the hollow needle 23 with a diameter of 0.8no attached to the discharge port of the injector 22 through the small hole 5 to the lower part of the shell 2, and
a is operated in the compression direction to fill the flavored contents 4-1 into the shell 2 through the hollow needle 23 to obtain the flavored egg 1-1.
この場合、小孔５が形成された殻２の頂部に、所定量の
空隙部５ｂを形成しておく（第５図）。In this case, a predetermined amount of void 5b is formed at the top of the shell 2 in which the small hole 5 is formed (FIG. 5).
次いで第５図に示すように、上記味付き卵１−（を加熱
装置２５内に収容する６
なお、この加熱装置２５内には上記味付き卵１−１を１
００個程度収容する。Next, as shown in FIG. 5, the flavored eggs 1-1 are stored in the heating device 25.
It can accommodate about 00 pieces.
上記加熱装置２５は、容器２６の下部にバーナ２７を配
置し、容器２６内に水を収容するとともに、この水をバ
ーナ２７により予め５５℃程度の湯２８にしておき、こ
の湯２８の中に上記味付き卵１−１を収容する。The heating device 25 has a burner 27 disposed at the bottom of a container 26, stores water in the container 26, turns this water into hot water 28 of about 55° C. in advance by the burner 27, and pours it into the hot water 28. The above-mentioned flavored egg 1-1 is stored.
そして、味付き卵１−１を収容した後、湯２８の温度を
徐々に約８５℃まで上昇させ、この状態を約１時間４０
分間持続して内部の味付き中身４−１を硬化させる。After storing the flavored eggs 1-1, the temperature of the hot water 28 is gradually raised to about 85°C, and this state is maintained for about 40 hours for about 1 hour.
It continues for a minute to harden the flavored contents 4-1 inside.
次いで殺菌のために１００℃まで上昇させてこの温度を
約２０分間持続し、その後常温まで冷却する。Next, the temperature is raised to 100°C for sterilization, maintained at this temperature for about 20 minutes, and then cooled to room temperature.
次いで第６図に示すように、小孔５をセメダインまたは
アルミニューム箔等のシール部材２９により閉塞し、こ
れにより味付きゆで卵ｌ−２を得る。Next, as shown in FIG. 6, the small hole 5 is closed with a sealing member 29 such as Cemedine or aluminum foil, thereby obtaining a flavored boiled egg 1-2.
ここで、前述した卵１の中身４を取り出す手段として、
第７図に示すようにしてもよい。Here, as a means for taking out the contents 4 of the egg 1 mentioned above,
It may be arranged as shown in FIG.
即ち、小孔５を上部に位置させた状態で、吸入機３０の
中空針３１を小孔５から卵１内底部まで差し込み、吸入
機３０のピストン３０ａを吸入方向に作動させ、中空針
３１により卵１の中身４を吸入して外部に排出するよう
にしてもよい。That is, with the small hole 5 positioned at the top, the hollow needle 31 of the inhaler 30 is inserted through the small hole 5 to the inner bottom of the egg 1, and the piston 30a of the inhaler 30 is actuated in the inhalation direction. The contents 4 of the egg 1 may be inhaled and discharged to the outside.
この場合、上記中空針３１の内径は、からざ４ｃが流通
できる内径、例えば内径１ｍ程度とする。In this case, the inner diameter of the hollow needle 31 is set to be an inner diameter through which the collar 4c can flow, for example, about 1 m.
なお、本発明は、前処理機１５により中身４に調味料を
添加する際に、ヒータ１８による余熱を省略するように
してもよい。In addition, in the present invention, when adding seasoning to the contents 4 by the pretreatment machine 15, the preheating by the heater 18 may be omitted.
（発明の効果）
以上の説明から明らかな如く、本発明は、ゆで卵の中身
に所定の味が均一に添加されるので、味覚が高くなると
ともに、食べるときに調味料を付ける必要がなくなり、
食べ易くなる効果を奏する。(Effects of the Invention) As is clear from the above explanation, the present invention uniformly adds a predetermined flavor to the contents of boiled eggs, which improves the taste and eliminates the need to add seasoning when eating.
It has the effect of making it easier to eat.
第１図〜第７図は本発明の実施例を示し、第１図（Ａ）
、（Ｂ）は殻に小孔を明ける工程を示す工程図、第２図
は殻から中身を排出する状態を示す断面図、第３図は排
出した中身の処理状態を示す断面図、第４図は殻に中身
の注入する状態を示す断面図、第５図はゆで状態を示す
断面図、第６図は殻の小孔へのシール状態を示す断面図
、第７図は殻から中身を排出する状態を示す他の実施例
を示す断面図である。
１：卵、１ａ：大径部、１−工：味付き卵、１−２＝味
付きゆで卵、２：殻、３：空気室。
４：中身、４ａ：黄身、４ｂ：白身、４ｃ：からざ、４
−１：味付き中身、５：小孔、５ａ：隙間部。
１０：針、１１：四角きり、１２：吸引ホース、１３：
空気吐出機、１３ａ：ピストン、１４：中空針、１５：
前処理機、工６：容器、１７：撹拌スクリュー １８：
ヒータ、１９：注入口、２０：排出口、２１：蓋、２２
：注入機。
２２ａ：ピストン、２３：中空針、２５：加熱装置、２
６：容器、２７：バーナ、２８：湯、２９：シール部材
、３０：吸入機、３０ａ ：ピストン、３１中空針。
出願代理人 松 本 久
第
図
（Ａ）
（Ｂ）
第
図
寸
囚1 to 7 show embodiments of the present invention, and FIG. 1(A)
, (B) is a process diagram showing the process of making a small hole in the shell, Fig. 2 is a cross-sectional view showing the state in which the contents are discharged from the shell, Fig. 3 is a cross-sectional view showing the state in which the discharged contents are processed, and Fig. 4 Figure 5 is a cross-sectional view showing the state in which the contents are injected into the shell, Figure 5 is a cross-sectional view showing the boiled state, Figure 6 is a cross-sectional view showing the state of sealing the small hole in the shell, and Figure 7 is a cross-sectional view showing the state in which the contents are poured from the shell. It is a sectional view showing another example showing a state of discharge. 1: egg, 1a: large diameter part, 1-engine: flavored egg, 1-2 = flavored boiled egg, 2: shell, 3: air chamber. 4: Inside, 4a: Yolk, 4b: White, 4c: Karaza, 4
-1: Flavored contents, 5: Small hole, 5a: Gap. 10: Needle, 11: Square cutter, 12: Suction hose, 13:
Air discharge machine, 13a: Piston, 14: Hollow needle, 15:
Pretreatment machine, process 6: Container, 17: Stirring screw 18:
Heater, 19: Inlet, 20: Outlet, 21: Lid, 22
: Injection machine. 22a: Piston, 23: Hollow needle, 25: Heating device, 2
6: Container, 27: Burner, 28: Hot water, 29: Seal member, 30: Inhaler, 30a: Piston, 31 Hollow needle. Application agent Hisashi Matsumoto Figures (A) (B) Figures
Claims (1)
特徴とする味付きゆで卵。 ２、殻の一部に小径の小孔を形成し、小孔を下向きにし
て小孔に中空針を所定の隙間を保持して嵌挿し、針から
殻内に外気を圧入して殻内の中身を小孔と針との隙間部
から外部に排出し、排出した中身に調味料を添加した後
、この中身を中空針を介して小孔から殻内に注入し、次
いで加熱処理したことを特徴とする味付きゆで卵の製造
方法。 ３、殻から排出した中身を該中身の硬化温度以下で余熱
および撹拌しつつ調味料を添加した後、中空針を介して
小孔から殻内に注入し、次いで加熱処理したことを特徴
とする請求項２記載の味付きゆで卵の製造方法。 ４、殻の一部に小径の小孔を形成し、小孔を上向きにし
て小孔に中空針を遊嵌し、この針により殻内の中身を吸
入して外部に排出し、排出した中身に調味料を添加した
後、この中身を中空針を介して小孔から殻内に注入し、
次いで加熱処理したことを特徴とする味付きゆで卵の製
造方法。 ５、殻から排出した中身を該中身の硬化温度以下で余熱
および撹拌しつつ調味料を添加した後、中空針を介して
小孔から殻内に注入し、次いで加熱処理したことを特徴
とする請求項４記載の味付きゆで卵の製造方法。[Claims] 1. A flavored boiled egg characterized by adding a seasoning to the inside of the shell and heat treating it. 2. Form a small diameter hole in a part of the shell, insert a hollow needle into the hole with the small hole facing downward while maintaining a predetermined gap, and press outside air into the shell through the needle to release air inside the shell. The contents are discharged to the outside through the gap between the small hole and the needle, seasonings are added to the discharged contents, and then the contents are injected into the shell through the small hole through the hollow needle, and then heated. A unique method for producing flavored boiled eggs. 3. The contents discharged from the shell are heated below the hardening temperature of the contents and seasonings are added thereto while stirring, and then injected into the shell through a small hole through a hollow needle, followed by heat treatment. The method for producing flavored boiled eggs according to claim 2. 4. A small diameter hole is formed in a part of the shell, a hollow needle is loosely fitted into the hole with the small hole facing upward, and the contents inside the shell are sucked in by this needle and discharged to the outside. After seasoning is added to the shell, the contents are injected into the shell through a small hole through a hollow needle.
A method for producing flavored boiled eggs, which is then subjected to heat treatment. 5. The contents discharged from the shell are heated below the curing temperature of the contents and seasonings are added thereto while stirring, and then injected into the shell through a small hole through a hollow needle, followed by heat treatment. The method for producing flavored boiled eggs according to claim 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1286949A JPH03147765A (en) | 1989-11-03 | 1989-11-03 | Seasoned boiled egg and its preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1286949A JPH03147765A (en) | 1989-11-03 | 1989-11-03 | Seasoned boiled egg and its preparation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03147765A true JPH03147765A (en) | 1991-06-24 |
| JPH0545226B2 JPH0545226B2 (en) | 1993-07-08 |
Family
ID=17711041
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1286949A Granted JPH03147765A (en) | 1989-11-03 | 1989-11-03 | Seasoned boiled egg and its preparation |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03147765A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030067967A (en) * | 2002-02-09 | 2003-08-19 | 주식회사 코리아인터프라이즈 | Apparatus for extracting egg contents in an egg vending machine |
| KR100589054B1 (en) * | 2003-12-05 | 2006-06-14 | 이혜진 | The device with the egg making method which a edibility composite is agitated |
| KR100902307B1 (en) * | 2008-12-09 | 2009-06-11 | 김종하 | Egg food processing apparatus |
-
1989
- 1989-11-03 JP JP1286949A patent/JPH03147765A/en active Granted
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030067967A (en) * | 2002-02-09 | 2003-08-19 | 주식회사 코리아인터프라이즈 | Apparatus for extracting egg contents in an egg vending machine |
| KR100589054B1 (en) * | 2003-12-05 | 2006-06-14 | 이혜진 | The device with the egg making method which a edibility composite is agitated |
| KR100902307B1 (en) * | 2008-12-09 | 2009-06-11 | 김종하 | Egg food processing apparatus |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0545226B2 (en) | 1993-07-08 |
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