公开(公告)号：EP1316259A1

公开(公告)日：2003-06-04

申请号：EP02380243.2

申请日：2002-11-27

Applicant: Igarane Medios, S.L.

Inventor： Guamis Lopez, Buenaventura ,  Quevedo Terre, Joan Miquel ,  Daoudi, Lamya

IPC: A23L3/015 ,  A23B7/00 ,  A23L1/216 ,  A23L1/217

CPC classification number: A23L3/0155 ,  A23B7/00 ,  A23B7/0053 ,  A23B7/06 ,  A23B7/148 ,  A23L19/14 ,  A23L19/19 ,  A23V2002/00 ,  A23V2300/46

Abstract: Said potato is obtainable by means of a high-pressure process, said process comprising the following steps: (a) packing of said potato; (b) increase of the pressure up to a value between 200 and 700 MPa during a period of time between 30 and 300 seconds; (c) maintaining the pressure for a period of time between 30 seconds and 30 minutes at a temperature between 0 and 40 ° C, and (d) decreasing the pressure to atmospheric pressure for a period of time between 20 and 120 seconds.
The cut potato thus obtained keeps its organoleptic properties for a longer period of time.

Abstract translation: 所述马铃薯可通过高压方法获得，所述方法包括以下步骤：（a）将所述马铃薯包装; （b）在30至300秒之间的时间内将压力增加至200至700MPa之间; （c）在0至40℃的温度下将压力保持在30秒至30分钟之间的时间段，和（d）将压力降至大气压力持续20至120秒之间的时间。 这样得到的切土豆保持其感官特性较长的时间。