Composition, Production System, Preparation Method, and Resulting Product of Functional Baked Goods Based on Jerusalem Artichoke (Helianthus tuberosus L.)
Patent Information
- Application Number
- TR202614250
- Authority / Receiving Office
- TR · TR
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2026-08-21
- Publication Date
- 2026-09-21
Smart Images
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Abstract
Description
1 TARIFF Functional Baked Goods Composition Based on Jerusalem Artichoke (Helianthus tuberosus L.), 5 Production System, Preparation Method and Resulting Product Technical Area This invention contributes to the technical fields of food technology, functional foods, and cereal-based food products. It is related to. More specifically, the invention is a functional product based on Jerusalem artichoke (Helianthus tuberosus L.). a composition of baked goods, a composition for the preparation of said composition the method, a production system that enables the application of this method, and the use of this system It relates to the products obtained. The invention relates to the processing of flour obtained from Jerusalem artichoke together with cereal flours, based on Jerusalem artichoke. the preparation of functional bakery compositions, the production of these compositions the functional relationship between the system components used in the process and the results obtained technical solutions for adapting the products to different production conditions It includes. 20 The composition, method and system developed within the scope of the invention are used for biscuits, bread, cookies, cakes, Suitable for use in the production of crackers, biscuits, pasta, noodles and similar baked goods. It is structured. State of the Art Cereal-based baked goods are among the commonly consumed products in daily diets. These products are mainly produced using wheat, barley, rye, oats, and similar grains. Flours are used. In recent years, there have been 30 initiatives to increase the use of functional food ingredients. Research has gained momentum and Jerusalem artichoke (Helianthus tuberosus L.), due to its inulin, dietary fiber and Plant-based products are gaining importance in the field of food technology due to their various bioactive components. It has become one of the sources. In the current technology, there are various national and 35 studies on the use of Jerusalem artichoke in different food products. There are international patent applications and scientific studies. These studies are located in [location / area]. 2 Apples are used in beverages, fermented products, granulated products, bread, cereals and similar food products. It includes practices related to its use. However, the aforementioned Most applications are geared towards specific product groups or particular stages of the production process. It is focused on. Processing, drying, grinding, sieving, and preparing Jerusalem artichoke tubers for various food purposes. 10 Various methods are known for assembling its components. However, these process steps are functionally related to each other and form an integrated system. The number of solutions that address this within its structure is limited. In current practices, obtaining Jerusalem artichoke flour involves mixing it with cereal flours, and forming the dough in 15 minutes. preparation, shaping, baking, cooling, and packaging stages They are often considered to be independent processes. Similarly, the process sequence, temperature ranges, particle sizes, component ratios and production parameters also They are generally treated as separate variables. Also weighing unit (17), feed hopper (18), water supply line (19) and mixing unit (10) Detailed integrated system solutions aimed at preserving the functional relationship between them are also provided. It has not been explained in this way. In contrast, within the scope of this invention, starting from the processing of the Jerusalem artichoke tuber (1) Obtaining apple flour (7), cereal flour (8) and auxiliary components (9) under controlled conditions 25 bringing together the dough (11), preparing, shaping, baking, The cooling and packaging stages were considered within a single production flow. In this context, the aforementioned procedural steps describe the functional relationship between the system components. structured to ensure its protection from the beginning of the production process to the final 30 An integrated system structure has been created, extending from the initial stages to the production of the product. An example of the current technical situation is the use of Jerusalem artichoke in fermented products, in granular form. in products, beverages, bread production, cereal production and snack products Various national and international patent applications relating to its use can be cited. The aforementioned 35 The applications explain the use of Jerusalem artichoke in different product groups, as well as the Jerusalem artichoke itself. from the processing of the tuber to the production of functional baked goods It does not deal in detail with an integrated production system that extends beyond its initial scope. 3 Therefore, the composition based on Jerusalem artichoke, the production method, the system components and the results obtained are 5 bringing together the resulting product under a single technical framework, making it repeatable, scalable, and There was a need to develop a system suitable for industrial applications. Purpose of the Invention The purpose of this invention is to clean the Jerusalem artichoke tubers (1) in the washing unit (2), processing in the slicing unit (3), drying in the drying unit (4), grinding unit (5) grinding and (6) screening in the screening unit to achieve predetermined characteristics. The goal is to develop an integrated system that will enable the production of Jerusalem artichoke flour (7). Another purpose of the invention is to convert the resulting Jerusalem artichoke flour (7) into cereal flour (8) and auxiliary flour. processing of the components (9) in the mixing unit (10), preparation of the dough (11), shaping in the shaping unit (12) and baking in the baking unit (13), cooling in the cooling unit (14) and packaging in the packaging unit (15) The goal is to create an integrated production system that provides this. 20 Another purpose of the invention is to make the weighing unit (17), the feed hopper (18) and the water supply line (19), By functionally associating the production process with the mixing unit (10), certain the goal is to ensure that it is carried out under the right conditions. The invention also applies to different production conditions, from laboratory scale to industrial production scale. A production process that is adaptable, repeatable, scalable, and suitable for industrial applications. It aims to improve the system. Technical Advantages and Distinguishing Features Provided by the Invention 30 The composition, method and system developed within the scope of this invention are based on Jerusalem artichoke tubers (1) obtaining Jerusalem artichoke flour (7) by passing it through controlled processing steps, processing of flour together with cereal flour (8) and auxiliary components (9) and functional flour It offers an integrated technical solution that enables the production of the product (16). 35 Within the scope of the invention, Jerusalem artichoke tubers (1) are cleaned in the washing unit (2), sliced It is processed in unit (3), dried in drying unit (4), and in grinding unit (5). It is ground and sieved in the sieving unit (6) to obtain Jerusalem artichoke flour (7). 4 Jerusalem artichoke flour (7), cereal flour (8) and auxiliary components (9) together with the mixing unit (10) 5 is transferred, dough (11) is prepared, processed in the shaping unit (12), baked It is cooked in unit (13), cooled in cooling unit (14) and packaged in unit (13). (15) functional baked goods (16) are obtained by packaging. One of the distinctive technical features of the invention is that 10 from the processing of Jerusalem artichoke tuber (1) starting with obtaining Jerusalem artichoke flour (7) and mixing this flour with cereal flour (8) and auxiliary components. (9) the process extending to obtaining functional baked goods (16) by processing them together. It is the application of steps within a specific production flow. Another distinctive feature of the invention is that Jerusalem artichoke flour (7) has 15 specific particle sizes. preparation, cereal flour (8) and auxiliary components (9) are combined under controlled conditions. bringing in and processing steps that will create a sequential and interrelated production flow This method of application ensures the homogeneity of the mixture and the production process. ensuring continuity and adapting the system to different production capacities is intended. 20 Another distinctive feature of the invention is the weighing unit (17), the feed hopper (18), water by functionally linking the feed line (19) and the mixing unit (10) The goal is to ensure that the components are transferred to the system in a controlled manner. This allows the process to proceed. Maintaining harmony between the steps and ensuring the production process is carried out under specific conditions 25 The aim is to implement it. The system described does not merely offer a solution for obtaining a specific product, at the same time, functional baked goods (16) are obtained from the processing of Jerusalem artichoke tuber (1). The entire production process, from its inception to its completion, is divided into 30 interrelated steps. This ensures the execution of the process. In this context, the components are transferred to the system in a controlled manner. maintaining the production flow, preserving the functional relationship between system components, and different Creating an integrated system structure that can be adapted to production requirements. that is intended. 35 In these respects, invention is not merely a composition or a method of production; bringing together composition, method, system and product elements under a single technical framework It offers an integrated technical solution. 5 Brief Description of the Invention This invention is a functional baked good based on Jerusalem artichoke (Helianthus tuberosus L.). to its composition, to a method for preparing that composition, this a production system that enables the application of the method and 10 obtained using this system It relates to products. Within the scope of the invention, Jerusalem artichoke tubers (1) are cleaned in the washing unit (2), sliced It is processed in unit (3), dried in drying unit (4), and in grinding unit (5). It is ground and sifted in the sieving unit (6) to obtain Jerusalem artichoke flour (7). 15 Mixing the resulting Jerusalem artichoke flour (7), cereal flour (8) and auxiliary ingredients (9). It is transferred to unit (10). After the mixing process, the dough (11) is prepared, It is shaped in the shaping unit (12), processed in the baking unit (13), and cooled. It is cooled in unit (14) and packaged in packaging unit (15) to become functional flour 20 product (16) is obtained. In one application, the weighing unit (17), the feed hopper (18) and the water supply line (19), It is functionally associated with the mixing unit (10) and the components are controlled The data is transferred to the system. 25 The described system is the processing of Jerusalem artichoke tubers (1) into functional baked goods (16) The production process, from start to finish, consists of sequential, controlled, and interrelated processes. It ensures that it is carried out in stages. The invention is an integrated system that combines technical specifications relating to composition and production method. It offers a technical solution. Explaining the Figures 35 Figure 1 shows the general production flow of the functional bakery product that is the subject of the invention; Starting from the preparation of the Jerusalem artichoke flour, mixing the ingredients, and making the dough... the final product is created, shaped, baked, cooled and packaged. 6 The processing steps carried out until the functional bakery product (16) is obtained are 5 It shows. Figure 2 shows the process flow for obtaining Jerusalem artichoke flour; Jerusalem artichoke tuber (1) washing, slicing of washed Jerusalem artichoke (2), slicing of sliced Jerusalem artichoke (3) drying, grinding of dried Jerusalem artichoke (4), sieving of the ground product (5) and obtaining 10 It shows the stages carried out until the preparation of the Jerusalem artichoke flour (7). Figure 3 shows the mixing unit (10) and the weighing unit (17), the feed hopper (18), and the water supply line. the relationship between the material and flow between (19) and the dough obtained as a result of mixing (11) It shows. 15 Figure 4 shows the shaping of the dough (11) in the shaping unit (12), the shaped dough Baking the dough in the baking unit (13), cooling the cooked product in the cooling unit (14) cooling, packaging of the cooled product in the packaging unit (15) and final The production flow continues until the functional bakery product (16) is obtained. It shows. Explanation of Reference Numbers in Figures 1- Jerusalem artichoke tuber 25 2- Washing unit 3- Slicing unit 4- Drying unit 5- Grinding unit 6- Screening unit 30 7- Jerusalem artichoke flour 8- Cereal flour 9- Auxiliary components 10- Mixing unit 11- Dough 35 12- Shaping unit 13- Cooking unit 14- Cooling unit 7 15- Packaging unit 5 16- Functional baked goods 17- Weighing unit 18- Feeding hopper 19- Water supply line Detailed Description of the Invention The invention relates to the processing of Jerusalem artichoke tubers (1) and the production of Jerusalem artichoke flour (7), cereal flours (8) and auxiliary components (9) are combined in certain proportions and the resulting an integrated 15 that enables the composition to be used in the production of different baked goods. It is related to the production system. The system described within the scope of the invention includes raw material preparation, washing, slicing, and drying. grinding, sieving, mixing, dough preparation, shaping, baking, cooling, and packaging. It consists of stages. 20 The defined process steps form an integrated system that interacts with each other. It creates a structure and contributes to the production process being carried out under specific conditions. This system structure ensures that everything from the raw material preparation stage to the obtaining of the final product is completed. This allows the entire process, from its inception to its completion, to be evaluated within a single technical framework. It provides. Jerusalem artichoke tubers (1) are first transferred to the washing unit (2) and freed from foreign matter. It is purified. Then it is cut into suitable sizes in the slicing unit (3). The sliced pieces are transferred to the drying unit (4) and under controlled conditions It is dried. In one application, the drying process takes place between 40 °C and 70 °C. This is carried out at temperatures. In preferred applications, the temperature range is 50 °C to 60 °C. It varies between °C. 35 Drying time depends on the amount of raw material, the initial moisture content, and the target product. It can be modified depending on its features. 8 After the drying process, the product is transferred to the grinding unit (5) and processed by mechanical methods. It is ground into flour. The grinding process is carried out using hammer mills, disc mills, and blade mills. or can be accomplished using equivalent systems that perform the same technical function. The ground product is transferred to the screening unit (6). Particle size in one application form It is defined between 250 µm and 1000 µm. However, in preferred applications, this range is 300 µm. It is selected between µm and 500 µm. 10 Mixing the resulting Jerusalem artichoke flour (7), cereal flour (8) and auxiliary ingredients (9). It is transferred to unit (10). Mixing is done until a homogeneous distribution is achieved. It is being continued. The resulting mixture is processed to obtain dough (11) and then sent to the shaping unit. (12) is transferred. The shaped products are processed in the baking unit (13). An application The cooking process in this way is carried out at temperatures between 150 °C and 220 °C. 20 Cooking time can be adjusted depending on the product's characteristics. After the cooking process is completed, the products are transferred to the cooling unit (14) and then It is packaged in the packaging unit (15). The production steps, process parameters, equipment types, and components described within the scope of the invention ratios, particle sizes, temperature values and production conditions, technical specifications described in the specification. It can be implemented in different application forms within the framework of these features. Composition Preparation 30 The resulting Jerusalem artichoke flour (7), cereal flour (8) and auxiliary components (9) are fed into the mixing unit (10) By transferring the mixture, a homogeneous composition is obtained. Auxiliary ingredients (9); water, milk, eggs, vegetable or animal oils, starch, leavening agent 35 Ingredients: fiber sources, natural thickeners, sweeteners, flavorings, preservatives. It can consist of substances and similar components. 9 In one application form, Jerusalem artichoke flour (7) constitutes 5% to 50% by weight of the total flour amount. It is used among them. In preferred applications, this ratio is between 10% and 30% by weight. It varies. The mixing process should continue for the duration required to ensure the composition acquires a homogeneous structure. Mixing time is continued. Mixing time depends on the quantity of ingredients used, particle size, 10 This can be adjusted depending on the humidity level and the intended product characteristics. Another application method involves adding different cereal flours, fiber sources, and natural additives to the composition. Additional items can be added. The resulting composition is processed under suitable mixing conditions to obtain dough (11). is being done. The steps used in preparing the composition, mixing times, Component ratios can be changed. 20 Thus, repeatable production conditions that can be applied at different production scales. This results in a production system that supports and can be adapted to industrial production lines. Preferred Composition Characteristics and Preferred Ratios 25 The functional baked goods composition developed within the scope of the invention is made of Jerusalem artichoke flour (7), It consists of a small amount of cereal flour (8) and optional auxiliary ingredients (9). Jerusalem artichoke flour (7) acts as a functional component in the composition, 30 Cereal flour (8) contributes to maintaining the structural integrity of the dough. components (9), different components depending on the product type and production conditions can be created. Within the scope of the invention, the term "functional" refers to the 35 components of Jerusalem artichoke flour (7), such as inulin and dietary fiber. due to its natural components, it is used as a functional component within the composition. It is stated that by using Jerusalem artichoke flour (7) together with cereal flour (8), the said Natural ingredients are ensured to be present in the composition of the resulting baked goods. 5 The amount of Jerusalem artichoke flour (7) in the composition depends on the type of product to be produced, the target physical properties, dough workability, water retention capacity, baking behavior and It can be modified depending on sensory characteristics. In one application form, Jerusalem artichoke flour (7) constitutes 5% to 50% by weight of the total flour amount. This constitutes. In preferred applications, this ratio is between 10% and 30% by weight, and in narrower 10 Within an application range, it is determined to be between 15% and 25% by weight. The specified ranges are for maintaining the workability of the dough and ensuring the homogeneity of the components. This was determined taking into account distribution and the maintenance of the structural characteristics of the final product. Jerusalem artichoke flour (7) has a particle size of 15 which will ensure a homogeneous mixture is obtained. It is prepared in such a way as to have. Using a screening unit (6) in the form of an application. Jerusalem artichoke flour (7) with particle sizes ranging from 250 µm to 1000 µm was obtained. In preferred applications, this range is between 300 µm and 500 µm. It is determined. The specified particle sizes ensure mixture homogeneity and preserve the dough structure. and has been determined in order to support the continuity of the production process. The specified ratios and particle sizes define the preferred application forms of the invention. These are technical specifications. 25 Dough Preparation and Baking Jerusalem artichoke flour (7), cereal flour (8) and auxiliary ingredients (9) are fed into the mixing unit (10) in a specific manner. The ingredients are transferred in a linear fashion and mixed until a homogeneous mixture is obtained. 30 After the mixing process is completed, dough (11) is obtained and the said The dough is transferred to the shaping unit (12). After the shaping process, the dough (11) is placed in the baking unit (13) at a temperature suitable for the product type. and is processed under time conditions. In one application, the cooking process is 150 35 The process is carried out at temperatures between °C and 220 °C. The cooking time depends on the product type and dough. depending on thickness, moisture content, component ratios and targeted physical properties It can be changed. 11 The specified processing conditions include: preserving product integrity, maintaining moisture balance, and production. in order to keep the parameters under control and to preserve the characteristics of the final product It is determined. After the cooking process is completed, the products are transferred to the cooling unit (14) and 10 then packaged in the packaging unit (15) to obtain functional bakery products (16). is being done. Preferred Application Method of the Invention A functional composition in an application example; Jerusalem artichoke flour (7) and cereal flour (8) It is prepared using and homogeneous dough (11) is obtained by adding auxiliary components (9) The following are the excipients (9): water, milk, egg, vegetable oil, animal fat, starch, fiber. the source, leavening agent, sweetener and flavoring component, one or more of which may include. 20 The prepared dough (11) is processed in the shaping unit (12) and in the baking unit (13) suitable Functional baked goods (16) were obtained by baking under temperature conditions. The invention is not limited to biscuit production; it can also be used for bread, cookies, cakes, crackers, rusks, 25 It can also be applied in pasta and noodle production. Cereal flour (8) includes wheat flour, whole wheat flour, corn flour, rye flour, barley flour, oat flour, Einkorn flour or combinations thereof can be used. The ratio between Jerusalem artichoke flour (7) and cereal flour (8) is determined by the physical, technological and It can be modified depending on its sensory characteristics. Jerusalem artichoke in one application form. Flour (7) constitutes 5% to 50% of the total amount of flour by weight. Preferred In some application methods, this ratio is between 10% and 30% by weight, and in a narrower application range... It is determined to be between 15% and 25% by weight. 35 12 In one application example, the prepared composition was used in cracker production. The resulting 5 processed in the dough shaping unit (12), baked in the baking unit (13) and the final product It has been obtained. In another application example, the same composition was used in cake production. In another application example, composition was evaluated in pasta and noodle production and 10 It has been processed in accordance with the same technical principles. These applications demonstrate that the invention is not limited to a specific product group and can be used with different bakery products. This shows that it can be applied to products. Different Application Methods The production system described within the scope of the invention is suitable for different production conditions, product types, and manufacturing processes. They can be configured to suit their capacities. In the form of an application, a weighing unit (17), Jerusalem artichoke flour (7), cereal flour (8) and auxiliary to ensure that the components (9) are prepared in predetermined proportions It is structured. In another application, the feed hopper (18) allows for controlled mixing of the components. 25 It is arranged to ensure that the feed is transferred to the unit (10). The feeding process is continuous or It can be implemented according to the intermittent operation principle. In another application, the water supply line (19) is used during the preparation of the dough (11). 30 to ensure that the required amount of fluid is supplied to the system in a controlled manner. It is structured. Weighing unit (17), feed hopper (18) and water supply line (19), mixing unit (10) functionally related and together in the process of preparing the dough (11) It works by combining the components in the specified proportions, thus creating a homogeneous 35 obtaining the mixture and carrying out the production process under controlled conditions is provided. 13 In one application, the grinding process is carried out using a hammer mill, disc mill, or blade mill. 5 or can be accomplished using equivalent systems that perform the same technical function. Another application of the drying process involves systems that provide hot air circulation. using vacuum drying systems or similar technical arrangements It can be accomplished. In another application form, the shaping unit (12) depends on the type of product to be produced. They can be formed by cutting, molding, pressing, extrusion, or similar methods. The cooking unit (13) can operate at different temperature ranges and different temperature ranges depending on the product specifications. can be operated for periods of time. Cooling unit (14) and packaging unit (15) also production 15 It can be configured with different technical arrangements to suit its requirements. The invention applies to the production of biscuits, bread, cookies, cakes, crackers, rusks, pasta, and noodles. It can be used for various other baked goods groups as well, following the same technical principles. It is applicable. 20 All forms of application described within the scope of the invention, and the technical specifications defined in the claims, Provided it is protected, it is considered to be within the scope of protection. Technical and Industrial Advantages of the Invention 25 The composition, production method, and production system developed within the scope of this invention are for Jerusalem artichoke. by passing the tubers (1) through controlled processing steps, predetermined It enables the production of Jerusalem artichoke flour (7) with the following properties. The described system includes raw material preparation, washing, slicing, drying, grinding, and screening. from mixing, dough preparation, shaping, baking, cooling and packaging stages It forms an integrated structure. The steps of the process follow a specific order. Implementation in this direction leads to the reduction of process variables and production parameters. 35 It contributes to its realization. 14 Jerusalem artichoke flour (7), cereal flour (8) and auxiliary ingredients (9) were mixed under controlled conditions to produce a 5 bringing together the dough (11) ensures the preservation of the workability properties of the components, homogeneity of the components. distribution in such a way and homogeneous properties of the final product (16) throughout the production process It contributes to demonstrating this. Mixing unit (10), shaping unit (12), baking unit (13), cooling unit (14) and 10 Packaging unit (15), different technical according to the requirements of the production process. They can be structured through regulations. Similarly, the process sequence, production parameters, Temperature values, component ratios, and particle sizes also vary in different application types. It is applicable. The system described can range from laboratory scale to pilot production systems and industrial production. It can be adapted to different production capacities up to the production lines and with existing production systems. It can be used in an integrated manner. The invention is not limited to a specific product group but can also include biscuits, bread, cookies, cakes, crackers, 20 It can also be applied in the production of crackers, pasta, and noodles. Thanks to these features, the invention covers everything from the production of Jerusalem artichoke flour to the final product. It is scalable, repeatable, and covers all production stages up to preparation. It offers a technical solution suitable for industrial applications. 25 Working Principle of the Invention and its Industrial Applicability The invention is made into Jerusalem artichoke flour (7) by processing Jerusalem artichoke tubers (1) through appropriate physical processes. conversion and functional flour products together with cereal flour (8) 30 It is based on the principle of being used within the composition. The production process includes: preparing raw materials, obtaining Jerusalem artichoke flour, and determining the composition. preparation, dough formation, shaping, baking, cooling and packaging This is accomplished by applying the stages in a specific order. 35 Jerusalem artichoke flour (7), cereal flour (8) and auxiliary components (9) are mixed in a controlled mixing unit (10). They are brought together under certain conditions and a homogeneous distribution is ensured. The resulting The dough (11) is transferred to the shaping unit (12), then to the baking unit (13) 5 processed, cooled in the cooling unit (14) and packaged in the packaging unit (15) functional baked goods (16) are obtained. The execution of the process steps in a specific order ensures that the production process meets certain conditions. to be carried out under, process variables to be reduced and similar 10 in different production batches It contributes to the production of products with specific characteristics. The system developed within the scope of the invention will be compatible with existing food production lines. designed and scaled from laboratory scale to pilot production scale and industrial production scale. It can be applied in a wide variety of production environments. 15 The described system is used in the production of biscuits, bread, cookies, cakes, crackers, rusks, pasta, and noodles. available and the equipment used in the production process are suitable for different production requirements. It can be configured appropriately. Thanks to these features, the invention is scalable, repeatable, and suitable for industrial application. It is a suitable production system. Explanations Regarding Coverage The application examples described in this specification help to better understand the invention. It was granted for this purpose and does not limit the scope of protection. The invention The scope is determined based on the technical specifications defined in the requirements. The invention includes the processing of Jerusalem artichoke tubers (1), obtaining Jerusalem artichoke flour (7), 30 Combining the flour in question with cereal flour (8) and auxiliary ingredients (9) to form the dough (11) the process of preparing, shaping, cooking, cooling and packaging the steps can be in different forms, provided that the technical specifications defined in the requests are maintained. It is applicable. 35 The technical solution of the invention is the use of Jerusalem artichoke flour (7) as described in the specification. It is based on the implementation of production steps and the preparation of the composition. 16 The types, capacities, geometric characteristics, and layout of the equipment used within the scope of the invention are detailed in section 5. The designs and operating parameters may be changed, provided that the essential technical characteristics of the invention are preserved. They can be structured in various ways. Jerusalem artichoke flour (7) can be obtained using different physical processing methods, cereal flour (8) Flours obtained from different types of grains can be used and auxiliary components 10 (9) The content may be changed depending on the production conditions. Mixing unit (10), shaping unit (12), baking unit (13), cooling unit (14) and Packaging unit (15), with equivalent system components that perform the same technical function. can be modified or re-designed using different technical arrangements. 15 It can be configured. Similarly, the weighing unit (17), the feed hopper (18) and the water supply line (19) are made using the same technology. They can be replaced with equivalent components that perform the same functions, and different layouts. It can be used within and its functional relationship with the mixing unit (10) will be preserved. It can be restructured in this way. Process sequence, temperature ranges, particle sizes, processing times, component ratios, and production. The parameters can be modified, provided that the essential technical characteristics of the invention are preserved. The invention does not merely offer a solution for obtaining a specific product, Jerusalem artichoke 25 from the processing of the tuber (1) to obtaining functional baked goods (16) It encompasses an integrated production process.
Claims
17 REQUIREMENTS 5 1. It is a functional baked goods composition based on Jerusalem artichoke (Helianthus tuberosus L.); Jerusalem artichoke flour (7) constitutes 5% to 50% of the total flour by weight and the word The subject is Jerusalem artichoke flour (7), with at least one cereal flour (8) and optionally with an auxiliary It is characterized by its presence together with components (9). 10 2. Composition according to claim 1; the particle size of Jerusalem artichoke flour (7) is between 300 µm and 500 It is characterized by having a size between µm.
3. Composition according to claim 1 or 2; Jerusalem artichoke flour (7), total flour amount 15 It is characterized by constituting 10% to 30% by weight.
4. Composition according to claim 3; Jerusalem artichoke flour (7) is 15% by weight of the total amount of flour. It is characterized by constituting between 2 and 25%.
5. Composition according to any of claims 1 to 4; cereal flour (8), wheat flour, whole wheat flour, corn flour, rye flour, barley flour, oat flour, spelt flour or a combination thereof It is characterized by being selected from combinations.
6. Composition according to any of claims 1 to 5; auxiliary components (9), water, milk, 25 eggs, vegetable oil, animal fat, starch, fiber source, leavening agent, sweetener or characterized by the selection of at least one flavoring agent or a combination thereof. It is done.
7. A functional baked goods production method based on Jerusalem artichoke (Helianthus tuberosus L.); 30 Washing (2), slicing (3), drying (4), grinding (5) of Jerusalem artichoke tubers (1) Obtaining Jerusalem artichoke flour (7) by sifting (6), Jerusalem artichoke flour (7) cereal flour (8) and mixing with optional auxiliary components (9), forming the dough (11), the dough shaping in the shaping unit (12), shaping the dough in the baking unit (13) cooking, cooling of the cooked product in the cooling unit (14) and packaging unit 35 (15) is characterized by obtaining functional baked goods (16) by packaging. 18 8. Production method according to claim 7; drying process (4) between 50 °C and 60 °C 5 It is characterized by being carried out at certain temperatures.
9. Production method according to claim 7 or 8; the particle size of Jerusalem artichoke flour (7) is 300 It is characterized by having a particle size between µm and 500 µm.
10. The production method is according to any of claims 7 to 9; the cooking process is (13) 150 °C It is characterized by being carried out at temperatures between 220 °C.
11. The production method according to any of claims 7 to 10; Jerusalem artichoke flour (7), cereal The flour (8) and auxiliary components (9) are brought together in the mixing unit (10) to form the dough 15 (11) is characterized by its formation.
12. A functional baked goods production system based on Jerusalem artichoke (Helianthus tuberosus L.); Washing which enables the processing of Jerusalem artichoke tubers (1) to obtain Jerusalem artichoke flour (7). unit (2), slicing unit (3), drying unit (4), grinding unit (5) and sieving unit (6), 20 combining Jerusalem artichoke flour (7), cereal flour (8) and auxiliary ingredients (9) The mixing unit (10) provides the dough (11) obtained as a result of the mixing process. The shaping unit (12) that enables the shaping of the dough, and the baking of the shaped dough. cooking unit (13) which provides cooling of the cooked product (14) and It includes a packaging unit (15) that enables the packaging of the cooled product; also weighing 25 mixing unit (10) of unit (17), feed hopper (18) and water supply line (19) functional association; weighing unit (17) of Jerusalem artichoke flour (7), grain Determination of the quantities of flour (8) and auxiliary components (9), feeding hopper (18) transfer of the said components to the mixing unit (10) via the water supply line (19) characterized by the controlled feeding of water to the mixing unit (10). It is done.