Round Coffee Table Light Wood – In a previous entry we presented the Ecuadorian Chair with a summary of all research and development on two Ecuadorian crops, banana (musa paradisiaca) and physalis (physalis peruviana l.). On this occasion, we will present only one of the products, whose homeland is physalis or uvilla, as they are popularly called in Ecuador.
Uvilla (Physalis peruviana l.) is a plant belonging to the Solanaceae family and its fruits grow and ripen in the bowl. Its origin is uncertain, but is believed to be in the South American Andes, such as Peru (Leggue, 1974), Brazil (CRFG, 1997), and Ecuador (Bartholomaus et al., 1990).
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Mainly, we find it in the tropical region of America, the Antilles and Australia. According to some 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. Major exporting countries worldwide are: Zimbabwe, Colombia, Costa Rica, Ecuador, Kenya, South Africa, Peru, Bolivia and Mexico. (Ministry of Agriculture, Livestock, Fisheries and Fisheries, 2011, Ecuador, FAO 1982).
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The genus “Physaloides” contains between 90 and 100 species (D`Arcy, 1991; Martínez, 1998), and one of the edible today is physalis peruviana, also known as guchuba, uchuva, uvilla, cape gooseberry or andean cherry.
According to Harman (2004), it is considered a “functional food” because it has immunostimulant, anticancer, antibacterial, antiviral and diuretic properties. In addition, its medicinal properties such as cleansing the blood, reducing albumin in the kidneys, eliminating throat problems, strengthening the optic nerve, clearing cataracts and controlling amebiasis also contribute to this (Corporación Colombia Internacional, Universidad de los Andes and the Department of National Planning). , 1994). It is a source of provitamin A and vitamin C (Herman, 1994b).
We are working intensively on fermentations inside. Therefore, the first development was to ferment the uvillas for further analysis through surveys of a total of 100 people, both professionals in the gastronomy sector and real consumers. Tastings were of an emotional type with the simple goal of obtaining a positive or negative response to the acceptance of the fermented fruit.
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We were inspired by a Japanese technique and tradition of lactically fermenting fruits like the well-known “umeboshi”. “Ume” or Japanese apricot is really a plum (prunnus mume, armeniaca mume), literally a translation of “prune”. Umeboshi is traditionally used to make umeboshis and umeshu softened liqueur.
Umeboshi, on the other hand, is a Japanese apricot grown in early summer, when its color begins to turn from green to yellowish, and preserved for several months by lactic fermentation in salting. It is then dried in the sun and kept semi-dry. They are usually red in color as they are fermented with red shiso leaves, but are also available without shiso. The most common way to consume them in Japan is over a desalinated cup of bacha tea in tempura, or most importantly, over a bowl of rice (hinomau bento refers to the Japanese flag). (Hoshing, R., 2001)
The aim of this development is to obtain fermented physalis similar to a Japanese product called “umeboshi” of great gastronomic value, to promote its use and to spread it worldwide as a new marketable Andean product.
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It is called the cellular process in which glucose is used to obtain energy, glucose is partially oxidized and the waste product is lactic acid. It is traditionally used in the production of dairy products, especially dairy products such as yogurt, viili, creme fraiche, lambic type. Beers, as well as vegetables and fruits such as sauerkraut, kimchi or umeboshi.
Lactic fermentation takes place in three stages; Initially, anaerobic bacteria such as Klebsiella and Enterobacter act more strongly in fermentation, producing an acidic environment suitable for subsequent bacteria. Second step, the medium contains most bacteria and Leuconostoc mesenteroides and other Leuconostoc spp. It starts when it is too acidic for They take control. In the third stage, a variety of Lactobacillus ferments the remaining sugar and lowers the pH.
These bacteria have the great property of being halophilic, unlike many other microorganisms that die in salty conditions, so lactic fermentations have always been about salt percentages, we are always talking about a minimum of 2% – 3% salt in relation. to the total weight of what will be fermented. In this case, salt not only creates a selective environment for lactic bacteria to live, but also accelerates fermentation by attracting water from the products through osmosis. In the case of “umeboshi” it is traditionally made with 20-25% salt, but they can be found in the market at 4%.
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Traditionally, glass or wooden jars are used for this type of fermentation, care is always taken to completely cover the product with liquid to avoid direct contact of the product with oxygen, but it has an aerobic fermentation, so vacuum at this time to facilitate use (always releasing oxygen) bags are used.
Different percentages of salt were tested: 2%, 3%, and 6%, which was chosen because this range was considered salt ranges in fermented products and in previous tests. All made in a vacuum bag with 85% vacuum.
Fermentation was carried out in the refrigerator at 4ºC for 2 months, in tests with other products, cold fermentation was done this way as performing better organoleptic results, improving flavor and odour.
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Testing with a higher amount of salt is too salty for us, and much of physalis’ distinctive flavor is hidden behind the density of the salt. Tests with less salt are better accepted. However, initial tests can be used after the product has been soaked and desalted, insisting that some of its flavor and aroma is lost in this soaking.
We can say that fermented uvilla can be used in the same way as “umeboshi” due to its very similar acidity and saltiness properties, as part of a side dish, sauces etc. or as a simple snack. If we distinguish in this section the fermented product from the fermentation liquor extracted from the uvilla, it can be used as any fermented sauce, sauces, broths, sauces, marinades, etc. It is a transparent and salty liquid that enriches any preparation.
After a few months of development of fermented products and different organoleptic and consumer testing, we found that 3% salt was the most accepted, 80% in a product acceptance tasting of 100 people, 6% of other salts and other percentages of salt. A smaller amount is 8% if accepted, and 12% if the least is accepted.
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This opens up great possibilities for us in different lactic-fermented fruits. We have already tried different fruits and vegetables looking for other uses for lactic acid fermentation, in these cases we have achieved very good nutritional and gastronomic results for use in restaurants and for daily use.
– ALVARES BOXES, GILBERTO; CAMPOVERDE VIVANCO, GENNY; ESPINOSA MEJIA, MARCO; Technical Manual for the cultivation of uvilla (physalis peruviana L.) in Loja. Loja, Ecuador, 2012.
– FISHER, GERARD; MARTINEZ, ORLANDO. Quality and maturity of Cape Gooseberry (Physalis peruviana L.) by fruit colour. Colombian National University, Santafe de Bogota. 1999.
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– FISHER, GERARD; MIRANDA, DIEGO; WILSON PIEDRAHITA, JORGE ROMERO. Gooseberry (Physalis peruviana L.) cultivation, post-harvest and export developments in Colombia. Colombian National University, Faculty of Agricultural Sciences, Bogota, 2005. ISBN: 958-701-603-3.
– JUNTAMAY TENEZACA, ELVIA ROCIO. Nutritional assessment of dried gooseberry (Physalis peruviana L.) at three temperatures using a tray dryer. Riobamba, Ecuador, 2010.
– MINISTRY OF AGRICULTURE, LIVESTOCK AND FISHERY NATIONAL INFORMATION SYSTEM GENERAL COORDINATION; RESEARCH DIRECTION AND MULTI-SECTORAL DATA GENERATION (DIGDM). Economic agroecological zoning of uvilla cultivation (Physalis peruviana L.) in continental Ecuador. Quito, Ecuador, 2014.
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– MINISTRY OF FOREIGN TRADE DIRECTORATE OF COMMERCIAL INTELLIGENCE AND INVESTMENTS. Monthly Foreign Trade Bulletin Page 16. 2013.
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