ES2192968B1 - Patata troceada o cortada en laminas. - Google Patents
Patata troceada o cortada en laminas.Info
- Publication number
- ES2192968B1 ES2192968B1 ES200102732A ES200102732A ES2192968B1 ES 2192968 B1 ES2192968 B1 ES 2192968B1 ES 200102732 A ES200102732 A ES 200102732A ES 200102732 A ES200102732 A ES 200102732A ES 2192968 B1 ES2192968 B1 ES 2192968B1
- Authority
- ES
- Spain
- Prior art keywords
- potato
- pressure
- time
- troceed
- seconds
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn - After Issue
Links
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract 4
- 244000061456 Solanum tuberosum Species 0.000 abstract 4
- 238000000034 method Methods 0.000 abstract 2
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/06—Blanching
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/14—Original non-roasted or non-fried potato pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Patata troceada o cortada en láminas. Dicha patata puede ser obtenida por un procedimiento de alta presión, comprendiendo dicho procedimiento las siguientes etapas: (a) envasado de dicha patata; (b) aumento de la presión hasta un valor comprendido entre 200 y 700 MPa durante un tiempo comprendido entre 30 y 300 segundos; (c) mantenimiento de la presión durante un tiempo comprendido entre 30 segundos y 30 minutos a una temperatura comprendida entre 0 y 40ºC, y (d) disminución de la presión a presión atmosférica durante un tiempo comprendido entre 20 y 120 segundos. La patata troceada obtenida mantiene sus propiedades organolépticas durante un mayor periodo de tiempo.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES200102732A ES2192968B1 (es) | 2001-11-29 | 2001-11-29 | Patata troceada o cortada en laminas. |
EP02380243A EP1316259A1 (en) | 2001-11-29 | 2002-11-27 | Cut or sliced potato obtainable by a high-pressure process |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES200102732A ES2192968B1 (es) | 2001-11-29 | 2001-11-29 | Patata troceada o cortada en laminas. |
Publications (2)
Publication Number | Publication Date |
---|---|
ES2192968A1 ES2192968A1 (es) | 2003-10-16 |
ES2192968B1 true ES2192968B1 (es) | 2005-03-01 |
Family
ID=8499692
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES200102732A Withdrawn - After Issue ES2192968B1 (es) | 2001-11-29 | 2001-11-29 | Patata troceada o cortada en laminas. |
Country Status (2)
Country | Link |
---|---|
EP (1) | EP1316259A1 (es) |
ES (1) | ES2192968B1 (es) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2006056341A1 (en) * | 2004-11-29 | 2006-06-01 | Unilever N.V. | Process for preservation of vegetable matter |
ES2362520B1 (es) | 2009-12-21 | 2012-05-16 | Olus Tecnologia, S.L. | Método para la conservación de pimiento capsicum annumm, l. |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS55162952A (en) * | 1979-06-04 | 1980-12-18 | Dainippon Printing Co Ltd | Preparation of semiprocessed good of fried potato |
JPH03183436A (ja) * | 1989-12-12 | 1991-08-09 | Dainippon Printing Co Ltd | カット野菜の製造法 |
SE9303499L (sv) * | 1993-10-25 | 1994-09-26 | Kjell Lilja | Högtrycksbehandling av livsmedel med hjälp av elektrisk urladdning |
AU3704495A (en) * | 1994-10-29 | 1996-05-23 | Retep Foods Limited | Treatment and production of potato slices for preservation |
FR2750011B1 (fr) * | 1996-06-21 | 1998-09-04 | Ardiaa | Procede de conservation de produits alimentaires |
WO1999029187A1 (en) * | 1997-12-05 | 1999-06-17 | Meyer Richard S | Ultra high pressure, low temperature food preservation process |
DE19943869A1 (de) * | 1999-09-13 | 2001-03-15 | Wernsing Feinkost Gmbh | Druckbehälter zur Behandlung von stückigen Nahrungsmitteln |
FI20000295A (fi) * | 2000-02-11 | 2001-08-12 | Valtion Teknillinen | Menetelmä ruoka-aineiden säilömiseksi |
-
2001
- 2001-11-29 ES ES200102732A patent/ES2192968B1/es not_active Withdrawn - After Issue
-
2002
- 2002-11-27 EP EP02380243A patent/EP1316259A1/en not_active Withdrawn
Also Published As
Publication number | Publication date |
---|---|
EP1316259A1 (en) | 2003-06-04 |
ES2192968A1 (es) | 2003-10-16 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
EC2A | Search report published |
Date of ref document: 20031016 Kind code of ref document: A1 |
|
FG2A | Definitive protection |
Ref document number: 2192968B1 Country of ref document: ES |
|
FA2A | Application withdrawn |
Effective date: 20051003 |