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Outdoor Coffee Table With Umbrella Hole – In the previous entry we presented the Chair of Ecuador and a summary of all the work of research and development of two Ecuadorian products, plantain (musa paradisiaca) and physalis (physalis peruviana l.). This time we will present only one of the products that are physalis or uvilla as they call it colloquially in their country of origin, Ecuador.

Uvilla (physalis peruviana l.) is a plant of the Solanaceae family and its fruits grow and ripen inside its calyx. Its origin is unclear but it is believed to have been in the Andes of South America such as Peru (Leggue, 1974), Brazil (CRFG, 1997) and Ecuador (Bartholomaus et al., 1990).

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Mainly, we find it in tropical America, Antilles and Australia. According to other sources, the main uvilla producing countries are Colombia, South Africa, New Zealand, Kenya, India, Italy, Argentina, South Africa, United Kingdom, Canada, Mexico, Dominican Republic, Honduras and Peru. In the rest of the world, the main exporting countries 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 of “physaloides” includes 90 to 100 species (D`Arcy, 1991; Martínez, 1998) and one of the things eaten today is physalis peruviana, also known as guchuba, chuva, uvilla, cape gooseberry or andean cherry. .

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It is a fruit that is considered a “functional food” because according to Harman (2004) it has immuno-stimulant, anticancer, antibacterial, antiviral and diuretic properties. In addition, medical properties such as blood purification, reducing albumin in the kidneys, relieving throat problems, strengthening the optic nerve, cleaning cataracts and controlling amebiasis are included (Corporación Colombia Internacional, Universidad de los Andes and Department of National Planning. , 1994). It is a source of provitamin A and vitamin C (Herman, 1994b).

Inside we are working hard on fertilization. Therefore, the first development was to ferment the uvillas for later analysis with a test carried out on a total of 100 people, both experts in the field of gastronomy and real consumers. Tasting is an affective type with a simple objective of obtaining a positive or negative response regarding the acceptance of fermented fruit.

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We were inspired by the Japanese technique and tradition of lactically fermenting fruit, such as the famous “umeboshi”. The word “ume” or Japanese apricot is actually a plum (prunnus mume, armeniaca mume) which is a literal translation of “dried plum”. Umeboshi is traditionally used to make a brew made from umeboshi.

In the case of umeboshi, it is a Japanese apricot that is grown in early summer when it starts to change its color from green to yellow and is preserved by lactic fermentation in salt for a few months. They are taken out of water in the sun and kept dry. They are usually red in color because they are fermented with red shiso leaves, but they are also available without shiso. The most common way to use them in Japan is in a cup of bacha tea, served with tempura or, more importantly, over a bowl of rice (hinomau bento, referring to the Japanese flag). (Hosking, R., 2001)

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The aim of this development is to find a fermented physalis similar to the Japanese product called “umeboshi” of great gastronomic value, to promote its use and distribution as a new Andean product sold worldwide.

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It is called a cellular system where sugar is used to obtain energy, where sugar is partially combined and where the waste is lactic acid, traditionally used in the production of dairy products such as yogurt, viili, creme fraiche, lambic-type. beers and vegetables and fruits such as sauerkraut, kimchi or umeboshi.

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Lactic fermentation occurs in three stages; Initially, anaerobic bacteria such as Klebsiella and Enterobacter are active in fermentation, producing an acidic environment suitable for subsequent bacteria. The second stage begins when the environment is too acidic for most bacteria and Leuconostoc mesenteroides and other Leuconostoc spp. they take over In the third stage various species of Lactobacillus digest any remaining sugar and lower the pH.

These bacteria have a great characteristic of being halophilic, unlike many other microorganisms that die in saline conditions, which is why lactic fermentation is always related to the percentage of salt, we usually say at least 2% – 3% of salt in relation. to the total weight of the composted material. In this case, in addition to creating a suitable environment for the lactic bacteria to live in, the salt removes water from the products by osmosis, accelerating fermentation. In the case of “umeboshi” it is usually made with 20%-25% salt, but it can be found in the market from 4%.

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Traditionally in this type of fermentation, glass or wooden jars are used, always taking into account that the product is completely covered with liquid to prevent the product from direct contact with oxygen, but it has an aerobic fermentation, that’s why vacuum bags. (always leaving oxygen behind) for easy handling.

Different percentages of salt were tested: 2%, 3% and 6%, this range was chosen since the fermented products and previous tests accepted the types of salt. All are made of 85% absorbent bag.

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Fermentation is done in a refrigerator at 4ºC for 2 months, it is done this way because in experiments with other products, doing cold fermentation gives better results from the organoleptic point of view, improving the taste and aroma.

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Tests carried out with a high salt value are too salty for us and most of the specific taste of physalis is hidden behind the depth of salt. Tests with a lower amount of salt would have been better received. However, the first tests can be used after soaking and extracting the product, emphasizing that part of its taste and smell is lost in this waste.

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We can say that uvilla with yeast can be used in the same way as “umeboshi” because of the same acid and salt characteristics, as part of decoration, sauces, etc., or as a simple snack. In this part, if we separate the fermented product from the fermentation liquid extracted from the uvilla, a clear and saline liquid that can be used as any sauce with yeast, it improves any preparation such as dressings, broths, sauces, marinades, etc.

After several months of development of fermented products and various organoleptic tests with consumers, we saw that the most accepted was 3% of salt, and the acceptance of 80% of the product acceptance of the product made by 100 people, another percentage of salt as 6% and Isi- 8% to be accepted as a minimum, with a minimum acceptance of 12%.

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This opens up great opportunities for different fermented fruits. We have already tried different fruits and vegetables looking for other ways of lactic acid fermentation, in these cases they have very good nutritional and gastronomic results used in restaurants and everyday.

– ALVARES BOXES, GILBERTO; CAMPOVERDE VIVANCO, GENNY; ESPINOSA MEJIA, MARCO; Manual of Cultivation of uvilla (physalis peruviana L.) in Loja. Loja, Ecuador, 2012.

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– FISHER, GERARD; MARTINEZ, ORLANDO. Quality and maturity of Cape Gooseberry (physalis peruviana L.) in relation to fruit color. National University of Colombia, Santafe de Bogota. 1999.

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– FISHER, GERARD; MIRANDA, DIEGO; WILSON PIEDRAHITA, JORGE ROMERO. Advances in cultivation, post-harvest and export of cape gooseberry (physalis peruviana L.) in Colombia. National University of Colombia, Faculty of Agronomy, Bogotá, 2005. ISBN: 958-701-603-3.

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– JUNTAMAY TENEZACA, ELVIA ROCIO. Nutritional evaluation of dehydrated cape gooseberry (physalis peruviana L.) at three temperatures using a tray dehydrator. Riobamba, Ecuador, 2010.


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Outdoor Coffee Table With Umbrella Hole

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