Coffee Table With Rounded Corners – In a previous post, we presented the Ecuador Chair with a summary of the research and development of two Ecuadorian products, the plant (musa paradisiaca) and physalis (physalis peruviana l.). We would like to take this opportunity to present just one of our Physalis or uvilla products as they are commonly called in their home country of Ecuador.
Uvilla (physalis peruviana l.) belongs to the Solanaceae family and its fruits grow and ripen inside the calyx. Its origin is uncertain, but it is thought to be in the Andes of South America, including Peru (Leggue, 1974), Brazil (CRFG, 1997), and Ecuador (Bartholomaus et al., 1990).
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It is mainly found in tropical America, Antilles and Australia. According to some sources, the main countries producing uvilla are Colombia, South Africa, New Zealand, Kenya, India, Italy, Argentina, South Africa, England, Canada, Mexico, Dominican Republic, Honduras and Peru. The main exporting countries worldwide are: Zimbabwe, Colombia, Costa Rica, Ecuador, Kenya, South Africa, Peru, Bolivia and Mexico. (Ministry of Agriculture, Livestock, Aquaculture and Fisheries, 2011, Ecuador, FAO 1982).
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The genus Physaloids includes 90 to 100 species (D`Arcy, 1991; Martinez, 1998), and one of the currently edible species is physis peruviana, also known as guchuba, uchuva, uvilla, cape crisis or andan alcha.
It is a fruit considered a “functional food” because, according to Harman (2004), it has immune-stimulating, anticancer, antibacterial, antiviral and diuretic properties. In addition, medicinal properties contribute to it, such as purifying the blood, reducing albumin in the kidneys, relieving throat problems, strengthening the optic nerve, clearing cataracts and controlling amebiasis (Corporación Colombia Internacional, Universidad de los Andes and National Planning Department, 1994). . It is a source of vitamin A and vitamin C (Herman, 1994b).
We are working on fermentations inside. Therefore, the first step was to ferment the cells for subsequent analysis, with a total of 100 people being tested by experts in the gastronomy industry and real consumers. The flavors were given an affective form with the simple purpose of eliciting a positive or negative response related to the intake of the fermented fruit.
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We were inspired by the Japanese technique and tradition of lactic fermentation of fruits such as the famous umeboshi. The Japanese word “um” or plum is actually plum (prunnus mume, armeniaca mume) which literally means “dried plum”. Umeboshi is used to make umeshu, a drink made with umbeshi.
In the case of umeboshi, it is a Japanese plum that is grown in early summer when it starts to turn from green to yellow and is preserved for several months in brine through lactic fermentation. It is then dehydrated in the sun and kept semi-dry. It’s usually red because it’s fermented with red shiso leaves, but it’s also available without shiso. The most common way to eat them in Japan is as a tempura dip or, most importantly, on a bowl of rice (hinomau bento, which represents the Japanese flag) in a bowl of bacha tea. (Hosking, R., 2001)
The goal of this development is to obtain fermented physalis similar to the Japanese product called umeboshi, which has great gastronomic value, promote its use and promote it as a new marketable Andean product worldwide.
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Glucose is a cellular process used for energy, in which glucose is partially oxidized and the end product is lactic acid, commonly used in the production of dairy products such as yogurt, viille, crème fraîche, and lamb’s milk. beer, vegetables and fruits, onions, kimchi or umeboshi.
Lactic fermentation occurs in three phases; Initially, anaerobic bacteria such as Klebsiella and Enterobacter are more active in fermentation and create an acidic environment favorable for subsequent bacteria. The second phase begins when the environment becomes too acidic for bacteria and Leuconostoc mesenteroides and other Leuconostoc spp. In the third stage, various Lactobacillus ferment the remaining sugars and lower the pH.
These bacteria have the remarkable property of being halophilic, unlike other microorganisms that die in salty conditions, so dairy fermentations are always related to the percentage of salt, we are always talking about at least 2% to 3% salt to the total weight of things to be fermented. In this case, in addition to creating a selective environment for the growth of lactic bacteria, salt removes water from the products by osmosis and accelerates fermentation. In the case of umeboshi, it is usually made with 20%-25% salt, but can be found on the market at 4%.
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Traditionally, glass or wooden jars are used for this fermentation, note that the product is completely covered with liquid so that the product does not come into direct contact with oxygen, but there is aerobic fermentation, so bags are now used to facilitate vacuum operation. (always put oxygen).
Different percentages of salt were tested: 2%, 3% and 6%, this range was chosen because the range of salt was accepted in fermented products and in previous experiments. They are all made in a vacuum bag with 85% vacuum.
Fermentation was carried out in a refrigerator at 4ºC for 2 months, in trials with other products cold fermentation gave better results from an organoleptic point of view, improved taste and aroma.
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Experiments with higher amounts of salt were too salty for us, and most of the distinctive flavor of physalis is hidden behind the intensity of the salt. Tests with lower salt concentrations were better tolerated. However, initial tests may be used after the product has soaked and sweetened, requiring that some of its flavor and aroma be lost to this moisture.
Due to its very similar acidity and saltiness characteristics, fermented uvilla can be used as a side dish, sauce, etc. or we can say that it can be served with “umeboshi” as a simple dish. In this section, we distinguish the fermented product from the fermentation liquid released from the vat, the clear and salty liquid that can be used as a fermented sauce, dressing, soup, sauce, marinade, etc. as we intensify the preparation.
After several months of development of fermented products and various organoleptic and consumer tests, we found that the most accepted was 3% salt, 80% of product acceptance per 100 people, and another percentage of salt was 6%. 8% is accepted as low as 12% is accepted as minimum.
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This opens up great opportunities for us in different lactic fermented fruits, we have tried different fruits and vegetables for lactic acid fermentation, which have very good nutritional and gastronomic results for restaurants and daily use.
– ALVARES BOXES, GILBERTO; CAMPOWERDE WIVANKO, JENNY; ESPINOSA MEJIA, MARCO; A technical guide to growing uvilla (physalis peruviana L.) in a lodge. Loja, Ecuador, 2012.
– FISHERMAN, GERARD; MARTINEZ, ORLANDO. Cape Gooseberry (physalis peruviana L.) quality and maturity based on fruit color. National University of Colombia, Santa Fe de Bogotá. 1999.
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– FISHERMAN, GERARD; MIRANDA, DIEGO; WILSON PIEDRAHITA, GEORGE ROMERO. Developments in production, post-harvest and export of safflower (physalis peruviana L.) in Colombia. National University of Colombia, Faculty of Agronomy, Bogota, 2005. ISBN: 958-701-603-3.
– JUNTAMAY TENEZAKA, ELWIA ROKIO. Nutrition evaluation of dehydrated hemp (physalis peruviana L.) using a lubo dehydrator at three temperatures. Riobamba, Ecuador, 2010.
– Ministry of Agriculture, Livelihood and Fisheries, General Coordination of National Information System; RESEARCH AND MULTISECTORIAL INFORMATION (DIGDM) DEVELOPMENT. Economic agroecological distribution of yarrow (physalis peruviana L.) cultivation in continental Ecuador. Quito, Ecuador, 2014.
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– Ministry of Foreign Trade, Director of Commercial Business and Investment. Monthly Foreign Trade Bulletin 16. 2013.
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