CN1788661A - Oil doped flour production department - Google Patents

Abstract

Flour production plant, using a Flour Handler that can move between a cooker and a loader to receive cooked molten Flour from the Flour and transfer it to a hopper that feeds the Molten Flour The flour is supplied to an injection system which is used to dispense predetermined quantities of melted fattened flour into primary packaging trays. The oiled flour carrier is provided with an insulated jacket that is supplied with hot water to decontaminate the melted oiled flour therein over the time required or longer from receiving the melted oiled flour to delivering the molten oiled flour in the normal operation of the plant. The oil flour is kept at a suitable temperature. Thus, even when a failure occurs at any downstream location in the production line, such as the injection system, by using one or more additional oiled flour carriers as a temporary storage device for cooked melted oiled flour, the plant can be equipped with tools such as kitchen utensils, etc. The upstream device continues to work.

Description

Oil-blended flour production workshop

technical field

The invention relates to an oil-infused flour production workshop for producing oil-infused flour, which can be used by users to cook curry rice or stewed vegetables conveniently.

Background technique

For most Japanese people, cooking curry rice, stewed vegetables, etc. with oil-infused flour is a common way. Oil-blended flour is a cooked mixture that users can use to easily cook curries or stews. Prepared oiled flour is usually manufactured on a large scale in liquid or solid form. With this oil-infused flour, end users can easily prepare curries or stews by simply adding oil-infused flour to cooked meat, vegetables or other side dishes.

Japanese Patent Publication No. JP-H09-294569 discloses a desirable method for producing oiled flour. This oiled flour is made by introducing fat or oil, wheat flour, curry powder, pepper, chilli and other ingredients into a cooking pot, often called a heating cooker, where they are heated and kneaded (hereinafter referred to as kitchen utensils). The quality and aroma of oiled flour depends largely on when the ingredients are introduced into the cooker. Therefore, the timing of introducing the ingredients into the kitchenware is very important.

Japanese Patent Publication No. JP-H10-327824 discloses workshop equipment for a continuous automatic process of producing oiled flour from introducing the ingredients into kitchen utensils to filling the individual product small containers (also known as primary packaging) of the oiled flour . The plant equipment is configured to supply powdered ingredients such as wheat flour and curry powder, oil and/or fat, salt, sugar, etc., to the kitchen utensils through pipes; to transfer molten oiled flour cooked by the kitchen utensils to an infusion system through pipes; The system dispenses oiled flour into primary packaging. The publication also teaches a variation to pipe the melted oiled flour cooked from the cooker to the loader and supply the melted oiled flour from the loader to the injection system.

In an automated plant connected by piping for the process from ingredient supply to the distribution of oiled flour for the production of oiled flour in an automated plant, the economic benefit of the operator can be significantly reduced. However, since the oil-blended flour easily adheres to the inner surface of the pipe, many man-hours for cleaning the pipe are required. Also, in the event that any piece of equipment is not working properly, it creates a chain reaction of other pieces of equipment, and this will lead to a severe reduction in the yield of oiled flour.

It is generally known that a curry cooked by using oiled flour becomes stale a day or a few days after being cooked because the oil or fat contained in the oiled flour and the spices are better mixed and well tempered .

Japanese Patent Laid-Open No. JP2001-275630 proposes a production method of oiled flour in which the aged taste of the oiled flour can be enjoyed even immediately after cooking. More specifically, the publication proposes the use of a heating cooker for mixing wheat flour, oil and/or fat, curry powder and other ingredients under heat and another cooker for aging. Aging cookers have essentially the same configuration as heating cookers. Like the heating cooker, the aging cooker has stirring blades, and can maintain a temperature of 62°C inside it by supplying 62°C hot water to its outer casing.

When the cooked oiled flour is cooled to approximately 100° C., the oiled flour cooked by the heating kitchen is transferred to the aging kitchen through a pipe connected to the bottom of the heating kitchen. The transfer of the cooked flour is accomplished by supplying high-pressure air to the hermetically sealed heating cooker, thereby increasing the internal pressure of the heating cooker and forcing the cooked flour towards the aging cooker.

This publication also proposes to design the aging cooker to be removable. The aging cooker has movement means and is movable to a waiting position after receiving cooked flour from the heating cooker.

In this waiting position, the aging cooker continues to stir the melted oiled flour kept at 62° C. for an aging time of approximately 0.5 to 10 hours. After the aging time, the aging cookware is moved to the infusion system, and the infusion system is supplied with oiled flour through a pipe connected to the bottom of the aging cookware. To achieve this, high-pressure air is supplied into the hermetically sealed aging cooker to increase the internal pressure of the aging cooker and force the molten oiled flour inside towards the injection system. The injection system has an associated funnel which receives the oiled flour supplied from the stale cooker. The injection system dispenses the melted oiled flour into primary packaging.

The above-cited publication JP2001-275630 proposes to use aging kitchen utensils to produce aged fragrant oil-blended flour, and proposes to design the aging kitchen utensils to be movable. The use of a removable aging cooker means blocking the plumbing connecting the heating cooker to the injection system. In addition, the oil-blended flour cooked one by one by the heating cooker may be transferred to the aging cooker one by one. Thus, for example, even if the injection system fails, the heating cooker does not need to stop cooking, and the plant can continuously produce oiled flour.

However, the aged kitchen utensils basically have the same structure and require a stirring blade. Thus, aging kitchen appliances are too bulky for the operator to be driven manually and thus require a drive source for automatic propulsion. Thus, the aged kitchenware having its own driving source inevitably becomes large in size and expensive. In addition, since the pipes are connected to the bottom of the heating cooker to transfer the cooked and oiled flour from the heating cooker to the aging cooker, the pipes must be cleaned every time the heating cooker is cleaned.

The publication also acknowledges that oiled flours lack flowability at temperatures above 100°C and become more flowable as the temperature decreases. In consideration of this characteristic, the publication proposes to supply cooling water to cool the oiled flour to 100° C. and make the oiled flour easy to flow, and then transfer the oiled flour from the heating kitchen to the aging kitchen through pipes.

However, transferring the oiled flour using a pipe involves the problem that the oiled flour adheres to the inner surface of the pipe and reduces the amount thereof when being transferred to the aging kitchenware.

Furthermore, the system of the same publication JP2001-275630 transfers a batch amount of oiled flour from an aging cooker for aging oiled flour cooked by one heating cooker to an injection system. Consequently, the funnel associated with the injection system needs to have a capacity to receive a batch of oiled flour, and the injection system inevitably becomes bulky.

Contents of the invention

Accordingly, it is an object of the present invention to provide an oiled flour plant which does not require large-scale installations and which can maintain the production of oiled flour without being significantly subject to failure at any point in the series of equipment in the oiled flour plant Impact.

Another object of the present invention is to provide an oiled flour production plant which minimizes the length of pipes that need to be cleaned.

Another object of the present invention is to provide an oiled flour plant which reduces the size of the funnel associated with the injection system.

According to a first aspect of the present invention, there is provided an oil-blended flour production plant, which introduces different kinds of ingredients including starch ingredients, oil or fat, and seasonings into a cooking pot of a heating kitchen utensil by stirring and mixing; and then cooking Good melted fattened flour is dispensed into primary packaging containers; and the primary packaging container containing the molten fatted flour is cooled to obtain solid fatted flour to produce fatted flour, the production plant includes:

an injection system for dispensing predetermined quantities of melted oiled flour into each primary packaging container;

a funnel associated with the injection system to receive a quantity of cooked melted fattened flour;

a loader fixedly located near the injection system and equipped with an insulated jacket to store the melted oiled flour;

a first pipeline, which is equipped with a pump and connects the loader and the funnel;

a control device which detects a maximum and a minimum amount of oiled flour in the hopper and activates the pump to maintain the amount of oiled flour in the hopper within a range between the maximum and the minimum;

an oiled flour carrier movable between the heated cooker and the loader to receive cooked oiled flour from the heated cooker and transfer it to the loader;

a jacket that covers the oiled flour carrier and is supplied with hot water from a hot water source to keep the oiled flour therein warm; and

Drive means for turning the cooking pan of the heating cooker between a direction for cooking the oiled flour and a discharge direction for discharging the cooked oiled flour.

The oiled flour production plant according to the first aspect of the present invention uses a loader fixed near the injection system and an oiled flour carrier movable between the loader and the heating utensils without piping the heating utensils and the heating utensils. Injection system. Thus, even when there is a failure in the filling system, the plant can operate the heating cooker for cooking.

The oiled flour carrier used in the workshop according to the first aspect of the present invention is to transport cooked oiled flour cooked by a heating cooker (hereinafter also simply referred to as a heating cooker). Thus, the oiled flour carrier does not require stirring blades and can be mechanically simplified. In addition, since the oiled flour carrier is equipped with an insulated jacket, the carrier can be used as a storage device to hold the cooked oiled flour for a period of time if the filling system fails. In addition, since the loader is fixedly located near the injection system, it can supply the hopper of the injection system with the minimum required amount of oiled flour after receiving a batch of cooked oiled flour mass transferred from the oiled flour carrier. oil flour. Thereby, the size of the funnel of the injection system can be reduced, and thus the injection system can be made compact.

In addition, in the oil-blended flour production workshop according to the first aspect of the present invention, the cooking pot of the kitchen utensils can be driven by a driving device so as to be in the cooking direction for cooking oil-added flour and for discharging cooked oil-blended flour. Oscillate between the discharging directions of the flour. Thus, once the cooking utensil has finished cooking the sourdough, the cooking pot can be rotated to the unloading direction to pour the cooked sourdough into the sourdough carrier which has been moved to the side of the cooker beforehand and Wait there while its lid is opened.

The cooking pot preferably has an outlet at a position which becomes the lowest level when the pot is in the discharge orientation. Thereby, the oiled flour can flow out of the pan into the oiled flour carrier. Most preferably, when the pot is in the unloading direction, the line of the opening of the pot extends vertically, that is, the unloading direction is at right angles to the cooking direction, so as to ensure that the oiled flour flows out smoothly.

The oiled flour carrier may have wheels and a handle that is easily grasped by the operator to push or pull the oiled flour carrier by the operator himself. Thus, the oiled flour carrier does not require a drive for self-propulsion, and it contributes to simplifying the oiled flour production plant.

The first pipe connecting the loader and the funnel may be provided with a thermal jacket around it, which is supplied with hot water of substantially the same temperature as that supplied to the thermal jacket of the loader. The jacket maintains a constant fluidity of the oiled flour in the first conduit that transports the oiled flour from the hopper to the funnel.

The second conduit removably connected to the oiled flour carrier may be provided with an insulation jacket about its periphery, which is supplied with substantially the same hot water as is supplied to the insulation jacket of the loader and the insulation jacket of the first conduit temperature of hot water. These jackets keep the oiled flour fluid throughout its transfer from the oiled flour carrier to the hopper.

The plant may further comprise sealing means downstream of the injection system and an insulated jacket covering the funnel of the injection system, wherein the sealing means is for sealing the primary packaging container in which the dispensed amount of melted oiled flour has been received. The jacket of the funnel of the injection system is supplied with hot water at a lower temperature than the hot water supplied to the jacket of the oiled flour carrier. In this case, even when the primary packaging container is sealed immediately after the oiled flour is poured into the container, it prevents the oiled flour vapor from condensing on the inner surface of the primary package when the oiled flour cools down. It is important to improve the quality of the packaged solid fattened flour as a final product where the fattened flour is cooled to solid fattened flour after being packaged and sealed.

According to the second aspect of the present invention, there is provided an oil-blended flour production plant, which introduces different types of ingredients including starch ingredients, oil or fat, and seasonings into a cooking pot of a heating kitchen utensil by stirring and mixing; The prepared melted oiled flour is distributed to each forming container; and the forming container containing the melted oiled flour is cooled to obtain solid oiled flour to produce oiled flour, the production workshop includes:

an injection system for dispensing predetermined quantities of melted oiled flour into each forming container;

a funnel associated with the injection system and configured with an insulated jacket to receive a quantity of cooked melted fattened flour;

Stirring device for stirring the melted oiled flour in the funnel;

an oiled flour carrier configured with an insulated jacket and movable between the heated cooker and the loader to receive cooked oiled flour from the heated cooker and transfer it to the hopper;

drive means for turning the cooking pot of the heating cooker between a direction for cooking the oiled flour and a discharge direction for discharging the cooked oiled flour; and

The oiled flour cooling system is used for cooling the forming container and the molten oiled flour contained therein, so as to solidify the molten oiled flour into solid oiled flour.

Description of drawings

Fig. 1 is the view that schematically shows the production line in the workshop that is used to produce household curry oiled flour;

Fig. 2 is a schematic diagram showing a device for drying wheat flour and dividing it into small quantities, which is one of the devices used in the workshop for pre-adjusting the ingredients of curry-oiled flour;

Figure 3 is a schematic diagram showing a stirrer and a grinder, which are other devices used in workshops to pre-adjust the ingredients of curry-blended flour;

Fig. 4 is a view schematically showing the device associated with the vibrating sieve, which is one of the devices used in the workshop for pre-adjusting the ingredients of curry-oiled flour;

Fig. 5 is a view schematically showing the device associated with the vibrating sieve, which is one of the devices used in the workshop for pre-adjusting the ingredients of curry-oiled flour;

Fig. 6 is a view schematically showing the device associated with the vibrating sieve, which is one of the devices used in the workshop for pre-adjusting the ingredients of curry-blended flour;

Figure 7 is a view schematically showing a mixer for cutting and mixing paste ingredients, which is one of the devices used in the workshop for pre-adjusting curry-oiled flour ingredients;

Fig. 8 is a view for explaining how to place differently colored transfer containers containing a batch of ingredients next to each kitchen appliance;

Fig. 9 is a view for explaining the structure of kitchen utensils;

Figure 10 is a side view of the oiled flour carrier;

Figure 11 is a top view of the oiled flour carrier;

Figure 12 is a sectional view of the oiled flour carrier taken along the line XII-XII of Figure 9;

Fig. 13 is a view schematically showing the flow from the transfer of home curry oiled flour to the loader to the packaging of the package of home curry oiled flour for transportation or storage;

Figure 14 is a schematic side view of a system in a plant for spraying household curry-blended flour into pacng trays and then rapidly sealing said pacng trays;

Figure 15 is a top view of the spiral cooler;

Fig. 16 is a view for explaining the work of a packaging machine for covering a packaging tray containing homemade curry oiled flour with a carton;

Figure 17 is a view showing the hot water supply system in combination with the jacket used to keep the oiled flour carrier and loader insulated;

Figure 18 is a flow chart showing the sequence of processes from the transfer of commercial curry flour to the loader to the packaging of molded commercial curry flour;

Figure 19 is a front view of the freezer; and

Fig. 20 is a cross-sectional view for explaining the structure of one of the compartments of the freezer.

Detailed ways

Some embodiments of the present invention will be described below with reference to the accompanying drawings. These examples will be illustrated as the application of the present invention to the manufacture of solid curry oiled flour, but the invention is also applicable to the manufacture of oiled flour for stews.

Oil-blended flour for curries or stews is prepared by mixing under heat one or more starchy ingredients (such as wheat flour or cornstarch), seasoning ingredients (such as salt, sugar, monosodium glutamate, and spices), any of the following: oils and fats. Made from various ingredients including one or a mixture such as lard, tallow, and vegetable oil. Additionally, pasty or viscous ingredients such as vegetable extracts, crushed apples, and honey are often added. For cooking oiled flour under heat, batch-type kitchen utensils are used.

Figure 1 shows the production line in a workshop for the production of curry flour for domestic use. S10 represents a pre-adjustment step for pre-adjusting ingredients of curry-oiled flour. In the preconditioning step S10, the oil and fat components are heated and melted to a liquid state and dispensed in measured amounts. Wheat flour or other powdered ingredients are dried to adjust their moisture and then dispensed in measured amounts. Salt, sugar, and other granular ingredients are mixed together at a predetermined mixing ratio, then ground into small particles and dispensed in measured amounts. Pasty or viscous ingredients are mixed together at predetermined mixing ratios and dispensed in measured amounts. The dispensed ingredients are contained in differently colored containers, which will be described separately later, and the quantities for a batch of cooking are transported in the containers to a position next to the kitchen appliance.

S20 represents a step of cooking with kitchen utensils. One or more operators direct the components into different colored containers as specified in the manual. The manual specifies the ingredients to be introduced into the cooker and the timing for introducing each ingredient. Alternatively, the manual may specify the color or marking of the containers of the ingredients to be introduced into the cooker and the timing for introducing them into the cooker.

The cooking process by the cooker utilizes a heating medium heated to eg 120°C to mix and heat the ingredients in the cooker to about 110°C. High pressure steam is typically used as the heating medium. Specific ingredients are introduced in a specific order at specific time intervals after the start of a batch cooking process. When the oiled flour is cooked to a molten form, the cooker is cooled to about 62° C., and the molten oiled flour is transferred from the cooker to one or more oiled flour carriers (step S30 ). The operator moves each carrier that has contained the oiled flour to a position adjacent to the stationary loader.

The carrier has an insulated jacket containing hot water heated to about 62°C. Thus, the melted oiled flour in the carrier is maintained at about 62°C. When the carrier arrives at the location, the melted oiled flour is transferred from the carrier to the loader.

The loader was maintained at about 62°C. The loader has a capacity to store the entire amount of oiled flour from at least one kitchen utensil, and all the oiled flour in one carrier is transferred to and accommodated in the loader (step S40).

When the temperature of the hot water in the carrier's thermal jacket decreases, it can be replaced by fresh hot water or circulated in a circuit formed by connecting to a hot water source at 62°C.

The melted oil-blended flour is poured into the packaging container in small quantities. An injection device, such as an injection nozzle for injecting the molten oiled flour, is supplied with the molten oiled flour from a hopper which is supplied with the molten oiled flour from the feeder by a pump. The amount of melted oiled flour in the hopper is maintained within a predetermined range by the extraction control device. The pumping control is responsive to a signal from a sensor detecting upper and lower limits of the level of oiled flour in the hopper to control the pump to start the pump when the level reaches the lower limit and to stop the pump when the level reaches the upper limit. Pump.

Under the injection device, the packaging containers are conveyed sequentially at predetermined time intervals, and a predetermined amount of melted oil-blended flour is injected from the injection device into the packaging container being in place. The packaging container that has received the melted oiled flour is immediately sealed with a film (step S50).

The sealed packaging container is then cooled, and the oiled flour therein becomes solid oiled flour (step S60). The packaging container, now containing solid oiled flour, is then covered by a carton, which is conventionally collapsible (step S70). Thereby, a packaged oiled flour is obtained in a form ready for sale. However, the packaged oiled flour is subjected to inspection by a metal detector (step S80). Subsequently, the oiled flour confirmed to be metal-free is packaged in, for example, corrugated cartons, each of which is sized to accommodate a predetermined amount of oiled flour packets for transportation or storage (step S90). Typically, the corrugated cartons containing the packaged oiled flour are put into the warehouse right away, and shipped out from the warehouse when needed (step S100).

The above has been explained for the production of household solid oiled flour. However, the workshop can also be used for the manufacture of solid oiled flour. Commercial solid oiled flour is formed in larger sizes (approximately 500 g per pack) than individual packages of domestic oiled flour (approximately 100 g per pack) and it is used in restaurants or other food service industries. The production process of commercial oiled flour basically follows the production process of household oiled flour. However, the molten fattened flour is poured into a molding tray that is much larger than the packaging container for household fatted flour, and solidifies in the molding tray. Subsequently, the solid oiled flour is removed from the forming pan which is moved bottom up by the operator. Then, for example, only a predetermined amount of solid oiled flour is placed and sealed into a relatively large plastic bag. One or more plastic bags containing commercial solid oiled flour are packaged in a corrugated carton for shipping or storage.

2 to 7 show various means used in the component pre-adjustment step S10. These devices or machines are located in a pre-conditioning area of the solid oiled flour production plant separated from the oiled flour cooking area, as will be described later. Figure 2 shows a device 1 for regulating the moisture content of wheat flour or cornstarch and for dispensing a predetermined amount of wheat flour or cornstarch each time when needed. The device 1 has a powder dryer 2 for drying powder, such as wheat flour or cornstarch. Wheat flour and/or corn starch undergoes treatment by a main vibrating sieve 3 to remove impurities, and it is dried by a powder dryer 2 . The powder coming out of the powder dryer 2 is then processed by a secondary vibrating screen 4 to break up lumps. A portion of the powder coming out of the secondary vibrating screen 4 is divided into the first transfer container A in measured quantities. The remainder of the powder exiting the secondary vibrating screen 4 is mixed with granular ingredients such as sugar and salt, as described later. The vibrating screen 4 is aimed at the sieve to allow the powder to pass through and effectively grind the lumps of powder into powder.

Figure 3 shows a mixer 5 and other related devices for mixing together granular ingredients such as sugar and salt. Sugar and salt and the rest of the powder coming out of the secondary vibrating sieve 4 of FIG. 2 are put into another vibrating sieve to remove impurities, and then put into the agitator 5 at a predetermined ratio. The resulting mixture is discharged from the agitator 5 into a container 10 and subsequently placed from the container 10 into the screw conveyor 8 by one or more operators. The screw conveyor 8 automatically conveys the mixture to the grinder 9 . The grinder 9 grinds the granular ingredients in the mixture and dispenses the fully ground mixture of ingredients into the second transfer container B in predetermined measured quantities.

Figure 4 shows another shaker 10 and associated apparatus for processing powdered ingredients such as monosodium glutamate, nucleic acids and east extracts. The vibrating sieve 10 removes impurities from these powder components. The powder discharged from the vibrating screen 10 is received by the container 11 . The powder in the container 11 is put into the mixer 12 at a predetermined ratio by an operator, and then dispensed into the third delivery container C in a predetermined amount.

Figure 5 shows a vibrating screen 13 for processing spices. Curry powder, which is a mixture containing various spices in predetermined proportions, is processed by the vibrating sieve 13 to remove impurities, and then discharged into the fourth transfer container D in a predetermined measured amount.

Figure 6 shows a melting device 14 for melting oil or fat. The oil or fat is melted under heating and stirring in the melting device 14, and is distributed into the fifth transfer container E in a measured amount by a pump 15 and a sieve 16, an outlet may be arranged at the bottom of the melting device 14 so that the molten oil Or the fat flows out under its own weight.

Figure 7 shows a mixer 17 for chopping and mixing pasty ingredients. Put the paste ingredients in a mixer at a predetermined ratio. The pasty mixture withdrawn from the mixer 17 is subjected to the treatment of the sieve 19 and the magnet 20, and then dispensed into the sixth transfer container F in a predetermined measured amount. Alternatively, the pasty mixture can be discharged from the mixer 17 under its own weight.

The devices and machines previously described with reference to Figures 2 to 7 preferably include, for example, magnets to attract and remove metal fines that may be contained in the composition.

FIG. 8 shows a cooking area in a solid oiled flour production plant, which is related to step S20 already explained with reference to FIG. 1 . In the cooking area 20, two kitchen utensils 21A, 21B for cooking domestically-oiled flour and one kitchen utensil 21C for cooking commercially-oiled flour are provided in place. Prior to commencing cooking, transfer containers A-F containing a batch size of ingredients are placed next to each of the kitchen utensils 21A-21C.

The transfer containers A to F are box-shaped, each having dimensions (for example, 280 mm high, 500 mm wide, and 350 mm deep) and weight that are preferably liftable by an operator when containing measured components. The transfer containers A to F are each dedicated to a specific component, and they are distinguished by color in this embodiment. The transfer containers may be of the same size, or one or more of them dedicated to a batch size much smaller than the other ingredients may be of smaller size. Alternatively, the transfer containers A to F may have different shapes that are visually distinguishable from each other.

Among the various ingredients to be introduced into the kitchen, certain ingredients such as wheat flour can be so large in a batch that even a single transfer container of the largest size that can be lifted by the operator's own strength cannot Fully accommodate its batch size. Thus, in the case of eg wheat flour, a number of transfer containers A, visually having the same distinctive features, are used to share a batch of wheat flour. In this embodiment, as shown in FIG. 8, three first transfer containers A, three second transfer containers B, two third transfer containers C, one fourth transfer container D, two fifth transfer containers E, and A sixth transfer container F is used to contain a batch size of the various components.

The cooking area in which the cooker 21 is located is usually remote from the aforementioned ingredient pre-conditioning area. Transfer containers A to F receive their assigned ingredients at the ingredient preconditioning area and are transported to the cooking area either manually by an operator or by moving carriers.

Preferably, the first to sixth transfer containers A to F are collected into a separate group for each kitchen utensil and placed next to the intended use kitchen utensils 21A to 21C as shown in FIG. Manage easily. If one or more carriers are used to transport the first to sixth transfer containers A to F from the ingredient preconditioning zone to the cooking zone, these carriers may be manually driven or motor driven. Alternatively, the transport system may be configured to transport transfer containers from the preconditioning area to the cooking area.

FIG. 9 is a side view of the kitchen utensil 21 . The kitchen appliance has a cooking pot 22 and a support 23 . The cooking pot 22 is pivotally supported on the supporting member 23 through the pivot shaft 24 . The hydraulic cylinder 25 is connected to the pivot 24 to provide the cooking pot 22 with a pivotal movement around the pivot 24 between the cooking direction shown by the solid line and the discharge direction shown by the dotted line in the figure. The direction is rotated approximately 90° from the cooking direction. In the direction of removal, the opening of the cooking pot 22 faces upwards. In the direction of removal, the opening of the cooking pot 22 faces sideways and its outlet 22a faces downwards.

In conjunction with the cooking pot 22, a blade assembly 27 for supporting a stirring blade 27a and a scraper 27b is provided. The vane assembly 27 is driven by the second hydraulic cylinder 26 to oscillate between a first position and a second position. When the blade assembly 27 swings to the first position, the stirring blade 27a is located in the cooking pot 22 substantially concentrically with the cooking pot 22 in the cooking direction, and the scraper 27b is positioned to be aligned with the inside and bottom of the cooking pot 22. surface contact. When the blade assembly 27 swings to the second position, the stirring blade 27a and the scraper 27b move sufficiently to the outside of the cooking pot 22 so as not to interfere with the pivoting movement of the cooking pot 22 from its cooking direction to its discharge direction. A stirring blade 27a may be formed to extend radially outward from the first rod, and a scraper 27b may be formed at a distal end portion of a second rod extending substantially parallel to the first rod. When the blade assembly 27 is in the first position, it is rotatable to rotate the stirring blade 27a concentrically with the cooking pot 22 and to rotate the scraper in contact with the inside and bottom surface of the cooking pot 22 . During the cooking process of the cooking pot 22, the blade assembly 27 is driven to bend on the cooking pot 22 and concomitantly driven to rotate it. Thus, the stirring blade 27a rotates as a whole and stirs the ingredients in the cooking state in the cooking pot 22 to uniformly mix the ingredients. The spatula 27b, on the other hand, rotates while maintaining frictional contact with the inner surface of the cooking pot, so as not to burn or stick the cooked ingredients to the inner surface. In order to ensure this function of the scraper 27 b, the distal end of the scraper 26 b is preferably shaped to fit the inner surface of the cooking pot 22 .

The cooking pot 22 has a casing (not shown) for containing a heating medium. For example, supply high-pressure steam at about 120° C. to the jacket to provide heat to the contents of the cooking pot 22 during the cooking process, and supply cooling water to it after cooking to convert the cooked oil-blended flour Cool to approximately 62°C. Subsequently, if necessary, the cooling water in the outer jacket can be replaced by the heat preservation water adjusted to about 62°C, so that the oiled flour can be kept at about 62°C for a long time.

The kitchen appliances 21A, 21B and 21C are controlled by a controller (not shown). An operator in charge of managing the kitchen appliances 21A, 21B, and 21C operates the kitchen appliances following instructions given in the manual. The manual indicates the timing for introducing the ingredients from the first to sixth transfer containers A to F into the cooking pot 22 and the ingredients to be introduced into the cooking pot 22 at each timing. Alternatively, the manual may indicate the color or other characteristic of the delivery containers A-F in addition to or instead of indicating the components to be introduced at each time sequence. The controller includes a buzzer activated by a timer or a voice call generator to give an audible signal to the operator to select and designate the ingredients specified in the manual or transfer receptacles at the timing and direct specific ingredients into the cookpot 22 in. In this embodiment, the first to sixth transfer containers A to F have lids that tightly seal the contents of the containers and are manually removable from the containers by an operator. In addition, each of the transfer containers A to F has, on its side walls, color pigments of visually distinct colors as their visual distinguishing features. While these colored paints can be placed on the lid of the transfer container, they are best placed on the side wall of the transfer container itself as the lid may be placed on the wrong transfer container somewhere from the preconditioning area to the cooking area . Instead of different dedicated colors, different markings can be used to distinguish the first to sixth transfer containers or their lids. Alternatively, the entirety of the first to sixth transfer containers may be painted in different colors. When different colors are used to distinguish the first to sixth transfer containers, for example, red may be assigned to the first transfer container A, blue to the second transfer container B, yellow to the third transfer container C, and yellow to the fourth transfer container D designates white, the fifth transfer container E designates green and the sixth transfer container F designates brown.

Depending on how the first to sixth transfer containers are distinguished, the manual makes the following instructions: when the first buzzer beeps, the contents of the red transfer container are introduced into the cooking pot 22, when the second buzzer beeps Import the contents of the blue teleportation container B, etc. If an audible call is used instead of the buzzer as a signal, for example, the audible call can first say "Contents in red transport container", then "Contents in blue transport container", etc.

Also, since the operator can easily and accurately know the contents of each delivery container A to F from its own color and can identify the delivery container of a given component with reference to the relationship between each component and the relevant feature of the delivery container. Thus, it is possible to reliably prevent the operator from having a wrong idea about the relationship between the color of the container and the contents therein, and from putting the wrong ingredients into the cooking pot at the wrong timing. If the same transfer container is used as the first through sixth transfer containers, or if the first through sixth containers are difficult to visually distinguish mistake.

After a batch of cooking is completed by the kitchen utensil 21 , cooling water is supplied to the jacket of the cooking pot 22 . Thereby, the oiled flour cooked in the cooking pot 22 is cooled to approximately 62°C. Subsequently, the cooking pot is rotated approximately 90° C. to the discharge direction, and the cooked oiled flour is discharged from the outlet 22 a into the oiled flour carrier 30 .

For example, the first and second kitchen utensils 21A and 21B can be arranged closely so that their outlets 22a can be moved above the common position (station) of the oiled flour carrier 30 . In this case, the oiled flour carrier 30 may always be provided at a common fixed position to receive cooked oiled flour from any one of the first and second kitchen utensils 21A and 21B. In this case, generally when the oiled flour carrier 30 is operated with the first cooker 22A or the second cooker, any equipment prepared for the oiled flour carrier 30 in the vicinity of the cooker may be utilized.

10 to 12 illustrate the oiled flour carrier 30 . FIG. 10 is a side view thereof, FIG. 11 is a top view thereof, and FIG. 12 is a sectional view taken along line XII-XII of FIG. 10 . The oiled flour carrier 30 has a cylindrical tank 31 . The tank body 21 preferably has a jacket 32 covering its entire surface. The oiled flour carrier 30 also has a handle 33 positioned at the rear end of the tank body 31 and corner wheels 34 positioned at the four corners of the bottom surface. Thus, the operator can grasp the handle 33 and push or pull the carrier 30 in any desired direction. The canister 31 has an opening in its front top, with or without a hinged lid 35 with a knob 36 . Where the oiled flour carrier 30 has a cover 35 , the opening can be opened by pulling the knob 36 to receive cooked oiled flour discharged from the utensil 21 . The opening is closed by a cover 35 after the cooked melted oiled flour has been transferred from the cooker 21 to the carrier 30 .

The oiled flour carrier 30 preferably has a hot water inlet 32a at the bottom and a hot water outlet 32b at the top. The hot water inlet 32 a and the outlet 32 b communicate with the inner space of the casing 32 . The carrier 30 also has an oiled flour outlet 31a extending from the bottom of the tank body 31 . The hot water inlet 32a, hot water outlet 32b and oiled flour outlet 31a preferably have one-touch socket-type connectors that can be quickly connected to or disconnected from a mating connector.

Fig. 13 shows the flow after the transfer of the cooked aerated flour from the aerated flour carrier 30 to the stationary loader 40 in the manufacture of domestic aerated flour to being packaged in 100 g units. In the case of using two kitchen utensils 21A and 21B for cooking domestic sourdough, the loader 40 shown in FIG. 13 preferably has a capacity for curry sourdough from both utensils. However, in case the flour carrier 30 has a capacity for curry flour from one kitchen, the loader 40 may also have a capacity for curry flour from only one kitchen. The loader 40 is provided with a stirring blade 40a driven to rotate slowly by a motor 40b. The loader 40 is connected to an injection system 43 through a pipeline 42 with a pump 41 . An injection system 43 (described in detail later) includes a pan feeder 44 , and injects a predetermined amount (for example, 100 g) of cooked oil-blended flour into each primary package pan supplied one by one from the pan feeder 44 .

FIG. 14 is a side view of the injection system 43 . The injection system 43 comprises an endless conveyor 45 which moves intermittently in the direction of arrow F. At the upstream end of the endless conveyor 45, a disc feeder 44 is provided. The tray feeder 44 includes a tray supply 46 that receives stacks of packaged trays and supplies them from the tray supply 46 one by one onto the endless conveyor 45 .

The injection nozzle 48 is located downstream of the disk supply 44 . The injection nozzle 48 is supplied with melted oiled flour from a hopper 49 which is supplied with oiled flour from the loader 40 . The hopper 49 has a sensor (not shown) for detecting the upper limit level and the lower limit level of the oiled flour contained therein to keep the amount of the oiled flour therein within a predetermined range. The trays of primary packaging placed in turn on the annular conveyor 48 stop at a position just below the injection nozzle 48 to receive a quantity of melted oiled flour dispensed from the injection nozzle 48 under moderate pressure.

Downstream of the injection nozzle 48 there is a film supply 52 of web sealing film. Film supply 52 unrolls a length of plastic sealing film over the top opening of the primary packaging tray that has arrived there. Downstream of the film supply source 52 is provided a sealing device 50 . The sealing device 50 includes a heat welding device 53 , a cooler 54 and a cutter 55 . Immediately after the plastic film is placed over the opening of the primary packaging tray, it is thermally connected by heat welding means 53 to the upper circumferential flat edge of the primary packaging tray. Subsequently, the joined film is cooled by a cooler 54 and then cut along the upper circumferential edge of the primary packaging tray by the blades (not shown) of a cutter 55 . If necessary, another heat welding device can be arranged between the heat welding device 53 and the cooler 54 to seal each primary packaging tray with a double-layer film.

Referring again to FIG. 13 , each sealed primary package tray discharged by the injection system 43 is checked for weight to remove from the production line primary packages P of oiled flour having a weight outside a predetermined range (see FIG. 16 ). The sealed and calibrated primary package of oiled flour is then cooled by a spiral cooling system to solidify the oiled flour in the primary package.

FIG. 15 is a top view of the spiral cooling system 60 . The spiral cooling system 60 has a spiral conveyor 62 located in the freezing chamber 61 . The melted fattened flour in the sealed primary package entering the freezing chamber 61 from the inlet 61 a of the freezing chamber 61 is located on and moves with the screw conveyor 62 and it is solidified into solid fattened flour until it exits the freezing chamber 61 .

Downstream of the spiral cooling system 60 a printer 65 is provided to print the date of manufacture, product number etc. on the sealed primary packaging trays P which have contained the solid oiled flour and come out of the spiral cooling system 60 . Subsequently, the primary packages P of solid oiled flour are individually packaged by the second packaging machine 66 using collapsible cartons 73 . FIG. 16 is a view showing how the second packaging machine 66 works. As mentioned above, each sealed primary package P comprises an open-top primary package tray 70 and a film 71 thermally bonded to the peripheral edge of the primary package tray 70 .

The second packaging machine 66 picks up the flat-stacked and stacked cartons 74 one by one from the pile (not shown) and erects each carton into an open-ended three-dimensional form 73 . Then, the second packaging machine 66 places the three-dimensional boxes 73 one by one on the conveyor, and inserts each sealed package P of solid oiled flour into each half-folded carton 73 from an open end 73a. Subsequently, the second packaging machine 66 applies hot melt adhesive 75 to the end cap 73b of the carton 73, and then folds the end cap 73b to close the open end 73a. Thus, the sealed primary package P of solid oiled flour is packed and closed by the carton 73 . The carton 73 may have imprints such as logos and/or images on its surface. The solid oiled flour in this structure will be distributed among the consumer groups.

Returning to Figure 13, the solid oiled flour packed in cartons by the second packaging machine 66 is then inspected by a metal detector 75 to exclude products containing metals. Subsequently, only acceptable secondary packages of oiled flour are transferred to packing station 76 . To transfer the oiled flour to this station 76 transport means are used.

At the packing station 76, the operator packs predetermined quantities of secondary packages (cartons) of solid oiled flour in corrugated cartons and uses a winder 77 to strap each corrugated carton. The bound corrugated cartons are checked and weighed, and those rated weight cartons are manually loaded on pallets 79 for transfer to, for example, warehouses for future shipments.

Still referring to FIG. 13 , the oiled flour carrier 30 is movable into proximity to the loader 40 . A flexible tube 82 is prepared near the loader 40 . The flexible tube 82 has an end connector that mates with the connector of the oiled flour outlet 31a of the oiled flour carrier 30 . The other end of the flexible tube 82 is connected to one end of a tube 83 and a pump 84 is placed in the tube 83 . When the connector is connected to the mating connector of the flexible tube 82 and the pump 84 is driven, the cooked fattened flour in the fattened flour carrier 30 is transferred through the flexible hose 82 and the tube 83 into the loader 40 .

As already explained above, the kitchen utensil 21 is not connected to the loader 40 through a pipe. Instead, the cooked and oiled flour from the kitchen utensil 21 is transferred by the carrier 30 to the loader 40 . In a conventional workshop where the cooked and oiled flour from the kitchen utensil 21 is piped to the loader 40, failure of any equipment in the workshop stops the entire production line of the workshop. For example, if the injection system 44 is not functioning properly, the loader will become unable to receive the next cooked oiled flour from the cooker 21, and the plant cannot continue production but has to stop its operation. However, this embodiment of the invention separates the physical connection between the cooker 21 and the loader 40 and connects them with the oiled flour carrier 30 . Thus, even when the injection system 44 fails, the cooked oiled flour can be transferred from the cooker 21 to the oiled flour carrier 30, and the cooker 21 can start the next cooking. When the injection system 44 resumes its normal function, the oiled flour contained in the oiled flour carrier 30 can be immediately transferred to the loader 40 and continuous production can immediately resume.

As already stated above, the oiled flour carrier 30 is preferably insulated by warm water. FIG. 17 schematically shows a system for keeping oiled flour carriers 30 warm. The hot water inlet 32a and hot water outlet 32b , which communicate with the jacket 32 of the oiled flour carrier 30 (best shown in FIG. 10 ), are connected to another flexible tube than the flexible tube 82 near the loader 40 . The flexible pipe is connected to a hot water supply pipe 85a and a hot water return pipe 85b, both of which are connected to the first hot water tank 85 kept at 62°C. A pump 85c is inserted into the hot water supply pipe 85a. With this system, the cooked flaked flour received in the flaked flour carrier 30 and transported adjacent to the loader 40 is maintained at 62°C. A temperature of 62[deg.] C. is preferred so that the cooked oiled flour exhibits the desired fluidity.

The hot water supply pipe 85a and the hot water return pipe 85b connected to the first hot water tank 85 maintained at 62°C are preferably connected to the pipe 83 for connecting the oiled flour carrier 30 and the loader 40, covering the connection loader 40 and funnel 49 with jackets 86, 87 for tube 42 and jacket 88 covering loader 40 to keep tube 83, loader 40 and tube 42 at 62°C. Thus, from being delivered to the oiled flour carrier 30 until being delivered to the loader 40 and then before being delivered to the hopper 49, the cooked molten oiled flour may be maintained at 62° C. to exhibit the desired fluidity.

However, it is preferred that the funnel 49 with the surrounding jacket 49 is kept at a temperature below 62°C, for example 55°C, for example, in view of subsequent procedures. The hot water supply pipe 91 and the hot water supply pipe 92, both connected to the jacket 90 of the funnel 49, are connected to a second hot water tank 93 containing hot water adjusted to 55°C. Thereby, the oiled flour in the hopper 49 is adjusted and maintained at 55°C.

Likewise, the cooked oiled flour is maintained at a temperature having the desired fluidity throughout the time from transfer to the oiled flour carrier 30 to delivery to the hopper 49 for delivery through conduits 83, 42, etc. On the other hand, the cooked oiled flour was conditioned and kept at a lower 55°C. Thus, the preliminary moderate cooling can alleviate the problem of condensing of oiled flour vapors on the inner surface of the primary packaging P when the oiled flour injected from the injection nozzle 48 into the primary packaging tray 70 is then immediately sealed by the film 71. However, if there are no condensation problems, there is no need to provide a second hot water tank 93 and the jacket 90 of the funnel 49 can be supplied with 62°C hot water from the first hot water tank 85 .

Since the plant is configured to maintain the cooked oiled flour at a predetermined temperature throughout the time from receipt at the oiled flour carrier 30 to transfer to the funnel 49, for example when the injection system 43 is not functioning properly , the oiled flour carrier 30 can be used as a temporary storage device for cooked oiled flour.

FIG. 18 is a view showing a part of a production line for producing oiled flour for commercial use, which is different from a corresponding part of a production line for producing oiled flour for household use as shown in FIG. 13 . Molten fattened flour cooked in the commercially fatted flour cooker 21C ( FIG. 8 ) is transferred to the fatted flour carrier 30 and into the vicinity of the injection system 95 .

A pipe 97 into which a pump 96 is inserted is arranged near the injection system 95 . One end of the tube 97 may be connected to the carrier 30 via a flexible tube 98 . The melted oiled flour in the carrier 30 is drawn up by a pump 96 and directed via a pipe 97 into a funnel 99 connected to an injection system 95 . The funnel 99 has a capacity for the amount of oiled flour of one carrier 30 . Funnel 99 is also provided with a set of stirring blades (not shown) to stir the melted oiled flour therein. The stirring blades may be driven by suitable drive means, such as an electric motor (not shown).

In a manner similar to that explained with reference to Figures 13 and 17, the housing 32 of the oiled flour carrier 30 is supplied with hot water at 62°C by connecting a flexible pipe located near the injection system 95 for domestic oiled flour. Tube 97 and funnel 99 are also covered by a jacket (not shown). The jackets were supplied with hot water at 57°C from a third hot water tank (not shown). Thus, tube 97 and funnel 99 were maintained at 57°C.

Molding trays of commercially-oiled flour are provided below the injection machine 95 for commercial curry, and the molded-flour in the hopper 99 is distributed into each molding tray 100 through injection nozzles (not shown). Each forming pan 100 is of a size shaped to mold a 500 g plate of solid oiled flour. After the melted oiled flour is dispensed into the forming pan 100 , it undergoes measurement by a gauge and metal detection by a metal detector 102 . If any metal is detected in the formed oiled flour, the pan of formed oiled flour is removed from the production line. The shaped pans of oiled flour that pass the metal test are stacked on the pan handler 103 (see FIG. 20 ). A pan carrier 103 with a predetermined number of forming pans 100 containing forming commercial oiled flour is loaded on a transfer carrier 104 (see FIG. 20 ) which is manually pushed or pulled by the operator to the freezer 106 . A plurality of pan handlers 103 are provided so that, for example, six pan handlers 103 share the amount of oiled flour from one oiled flour handler 30 (the total amount of a batch produced by the kitchen appliance 21C per cooking).

FIG. 19 is a front view of freezer compartment 106 . FIG. 20 is a cross-sectional view of freezer compartment 106 . The freezer compartment 106 is a group of individual compartments 107a to 107f. The cabinet compartments 107a to 107f are hermetically separated from each other and can be opened or hermetically closed by respective cabinet doors 108a to 108f (cabinet door 108f does not show its interior). The cabinet rooms 107a to 107f are provided with individual air conditioners 109 . In each chamber 107, a tray carrier 103 is transported together with the formed tray 100 loaded thereon. The cabinet chamber 107 then cools the shaped and oiled flour received in the forming pan 100 . After a period of time, when the oiled flour has solidified, the tray carrier 103 with the forming trays 100 on it is removed from the cabinet 107 and transferred to the demoulding area 108 by reusing the transfer carrier 104 . In the stripping area 108 there is a platform on which the operator ejects the solid oiled flour discs or sticks from the forming pan 100 by rotating it upside down. The operator then places and seals a predetermined number of plates of the demolded solid oiled flour into individual plastic bags, and the one or more plastic bags are packaged in step 110 in individual corrugated cartons 111 . The corrugated boxes containing commercial oiled flour are measured by gauge 112 and those corrugated boxes of rated weight are placed on shipping pallet 113 .

The commercial oiled flour cooker 21c has substantially the same configuration as the domestic oiled flour cookers 21a and 21b. Therefore, when the workshop should focus on producing household oiled flour, the commercial oiled flour kitchen utensil 21c can cook household oiled flour. The melted fattened flour cooked by the kitchen utensil 21c can be processed through the same subsequent steps as the fattened flour cooked by the kitchen utensils 21a and 21b originally designed as household fatted flour.

Although an embodiment of the present invention has been described, the present invention is not limited thereto, and various changes or improvements are possible.

For example, while the plant has been illustrated as having metal detectors 75 and 102 before and after packaging or packaging household or commercial oiled flour to prevent shipment of products containing metals, some additional installations may be provided at any other appropriate location on the production line. metal detectors for improved quality control.

In the illustration made with reference to Figure 12, the molten household fattening flour was sealed with a film immediately after being poured into the primary packaging tray. However, the production line can be changed to pre-cool and solidify the melted oiled flour in primary packaging trays and then seal them with a film.

It has been shown that the packaging or encapsulation of oiled flour in corrugated cartons is a manual operation of the operator. However, the packaging can be performed automatically by using a packaging machine.

The oiled flour carrier 30 has been illustrated as being manually driven by an operator. However, a drive source may be provided in the carrier 30 for automatic propulsion.

Claims (10)

1. Flour production plant that introduces different kinds of ingredients including starch components, oil or fat, and seasonings into cooking pots of heated kitchenware by stirring and mixing; then distributes the cooked melted flour into primary packaging container; and cooling primary packaging containers containing melted oiled flour to obtain solid oiled flour to produce oiled flour, the production plant comprising: an injection system for dispensing predetermined quantities of melted oiled flour into each primary packaging container; a funnel associated with the injection system to receive a quantity of cooked melted fattened flour; a loader fixedly located near the injection system and equipped with an insulated jacket to store the melted oiled flour; a first pipeline, which is equipped with a pump and connects the loader and the funnel; a control device that detects a maximum and a minimum amount of oiled flour in the hopper and activates said pump to maintain the amount of oiled flour in the hopper within a range between the maximum and minimum values; an oiled flour carrier movable between the heated cooker and the loader to receive cooked oiled flour from the heated cooker and transfer it to the loader; a jacket that covers the oiled flour carrier and is supplied with hot water from a hot water source to keep the oiled flour therein warm; and Drive means for turning the cooking pan of the heating cooker between a direction for cooking the oiled flour and a discharge direction for discharging the cooked oiled flour. 2. The oiled flour production plant of claim 1, wherein the oiled flour carrier has wheels and a handle to be grasped by an operator to manually move the oiled flour carrier. 3. The oiled flour production plant as claimed in claim 2, wherein the oiled flour carrier transfers the oiled flour received therein to the loader through a second pipeline provided with a pump. 4. The oil-blended flour production plant as claimed in any one of claims 1-3, wherein the first pipeline connecting the feeder and the hopper is equipped with a thermal insulation jacket, and the thermal insulation jacket is supplied to be used for the thermal insulation of the feeder. The hot water supplied by the jacket is substantially the same temperature as the hot water to insulate the pipe. 5. The oiled flour production plant as claimed in claim 4, wherein said second conduit detachably connected to the oiled flour carrier has an insulating jacket around it, and wherein the insulating jacket of the oiled flour carrier, The thermal jacket of the second pipe, the thermal jacket of the loader and the thermal jacket of the first pipe are supplied with water of substantially the same temperature. 6. the oil-blended flour production workshop as claimed in claim 4, this production workshop also comprises: a sealing device immediately downstream of the injection system to seal the primary packaging container containing the melted oiled flour; and An insulated jacket that covers the funnel of the injection system and is supplied with hot water at a temperature lower than that supplied to the jacket of the oiled flour carrier. 7. The oiled flour production plant of claim 6, further comprising a cooling system located downstream of the injection system to cool the molten oiled flour packaged and sealed in the primary packaging container and thereby solidify the molten oiled flour Oil flour is solid oil-blended flour. 8. Flour production plant that introduces different kinds of ingredients including starch components, oil or fat, and seasonings into cooking pots of heated kitchenware by stirring and mixing; then distributes the cooked melted flour into primary packaging container; and cooling primary packaging containers containing melted oiled flour to obtain solid oiled flour to produce oiled flour, the production plant comprising: an injection system for dispensing predetermined quantities of melted oiled flour into each primary packaging container; a funnel associated with the injection system and configured with an insulated jacket to receive a quantity of cooked melted fattened flour; a loader fixedly located near the injection system and equipped with an insulated jacket to store the melted oiled flour; a first pipeline, equipped with a pump, covered by an insulated jacket and connected to a loader and a funnel; a control device that detects a maximum and a minimum amount of oiled flour in the hopper and activates said pump to maintain the amount of oiled flour in the hopper within a range between the maximum and minimum values; an oiled flour carrier movable between the heated cooker and the loader to receive cooked oiled flour from the heated cooker and transfer it to the loader; a carrier jacket that covers the oiled flour carrier and is supplied with hot water from a hot water source to keep the oiled flour therein warm; drive means for turning the cooking pan of the heating cooker between a direction for cooking the oiled flour and a discharge direction for discharging the cooked oiled flour; a cooling system for cooling the molten fattened flour dispensed by the injection system into the primary packaging container and the primary packaging container to convert the molten fatted flour therein to solid fatted flour packaged in the primary packaging container; sealing means located upstream or downstream of the cooling system to seal primary packaging containers containing molten or solid fattened flour; a secondary packaging system for packaging primary packaging containers containing solid oiled flour in boxes; and A conveying system for conveying the oiled flour dispensed by the filling system into the primary packaging container and the container through the cooling system and sealing means to the secondary packaging system. 9. The oiled flour production plant of claim 8, further comprising at least one metal detector downstream of the injection system to detect metals contained in the oiled flour. 10. A workshop for the production of oil-blended flour, which introduces different kinds of ingredients including starch ingredients, oil or fat, and seasonings into a cooking pot of a heating kitchenware by stirring and mixing; each forming container; and cooling the forming container containing melted oiled flour to obtain solid oiled flour to produce oiled flour, the production workshop includes: an injection system for dispensing predetermined quantities of melted oiled flour into each forming container; a funnel associated with the injection system and configured with an insulated jacket to receive a quantity of cooked melted fattened flour; Stirring device for stirring the melted oiled flour in the funnel; an oiled flour carrier configured with an insulated jacket and movable between the heated cooker and the loader to receive cooked oiled flour from the heated cooker and transfer it to the hopper; drive means for turning the cooking pot of the heating cooker between a direction for cooking the oiled flour and a discharge direction for discharging the cooked oiled flour; and The oiled flour cooling system is used for cooling the forming container and the molten oiled flour contained therein, so as to solidify the molten oiled flour into solid oiled flour.

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