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properties and edibility of food. These two methods take a long time and require specific knowledge to produce good results with no risks to consumer health. Commonly, the industry often makes use of activators in the fermentation process, or of flavouring substances and preservatives in the production of candied fruit: the use of these chemical agents affects the quality of foods, which as a result lack many nutritional values and will have an unpleasant texture.
Everything changes if we put these two techniques into action using waveco® and its induced maturation©: we are able to obtain foods of incomparable quality, which have an increased shelf life without using chemical adjusters.
Let’s put this into practice with waveco® technology by preparing a healthy recipe: “Composition of candied and fermented fruit”. For this recipe, use: a persimmon, a cucumber, a kiwi, a pineapple, three plums, white grapes, raspberries, Centerba liqueur, lime water, sucrose, mint leaves, alcohol and vinegar
FERMENTED PERSIMMONS
Take a persimmon, peel it, cut it into four parts and put it into a bag adding alcohol and vinegar. Start the induced maturation© process and after about 30 minutes we have a product which has maintained all its organoleptic properties and is ready for fermentation, which will start after a few days. This differs from the traditional method as there is no need to initially keep the food at room temperature in order to activate the process; you can put it directly in the fridge. In our case, we will leave it there for three days.
CANDIED CUCUMBER
Peel a cucumber, cut it into cubes, put it into a bag with its skin, some lime water, sucrose and mint leaves, and start the induced maturation© process for about 20 minutes. At the end of the process, which occurs without heat, we obtain candied cucumber which has maintained all its properties and has an increased taste and flavour.
TECHNICAL FOCUS: CANDYING
Candying is an ancient storage method which consists of replacing the water contained in the fruit, for example, with sugar, through osmosis. If carried out cold, this long process allows us to maintain and enhance the flavour and tenderness of the food. However, everything changes in industrial production, which makes use of food additives (colouring agents, flavouring substances and preservatives), distorting the flavour because of the heat required, and causing the loss of the nutritional properties of the raw material.
ALCOHOL FERMENTATION OF KIWIS
Take a kiwi, peel it, put it into a container with alcohol, sucrose and water, and start the induced maturation© process for about 30 minutes. Let the bag rest in the fridge for about 24 hours so as to activate fermentation.
TECHNICAL FOCUS: ALCOHOL FERMENTATION
The alcohol fermentation process can be considered as a chain reaction of chemical phenomena. During these processes, microorganisms (saccharomyces) are activated which decompose the glucose without oxygen, turning it into ethanol and carbon dioxide. Alcohol fermentation is essential for the formation of the aroma and taste of the food.
CENTERBA-SOAKED PINEAPPLE
Clean a pineapple, cut the pulp into cubes, put it into a container with the Centerba and add some mint leaves at your discretion. Start the induced maturation© process for about 30 minutes. At the end of the process, the liqueur will have penetrated the fibres more quickly and evenly, giving the pineapple a pleasant taste and texture to the palate.
TECHNICAL FOCUS: SOAKING
Food soaking is a technique in which a liquid ingredient, such as an emulsion of water and oil, is combined with a solid food, such as a vegetable. The liquid, through heat or long marination, penetrates the food, giving it a unique taste and texture.
FERMENTED PLUMS
Take three plums, cut them into four parts, put them into a bag, add an alcohol base made of water, alcohol and sucrose, and start the induced maturation© process for about 30 minutes. Let the bag rest in the fridge for about 24 hours so as to activate fermentation.
TECHNICAL FOCUS: FERMENTATION
An ancient technique which allows the transformation of the taste and texture of, in addition to extending its shelf life. The process is easily replicable if some rules are carefully followed. The food, property cleaned and washed, must be put in a container and covered with a liquid solution which is one part acidic and one part sugar. To activate the fermentation process, you must let it rest in an environment at about 20°C for 10-15 days.
NATURALLY PEELED WHITE GRAPES
Put about ten grapes in a container and start the induced maturation© process for about 30 minutes. After the process, you can very easily peel the grapes with your hands. In this case as well, all the food nutritional properties are respected.
FERMENTED RASPBERRY SAUCE
Wash the raspberries, put them into a bag and start the induced maturation© process for about 60 minutes. Let them rest in the fridge for about three days until fermentation starts. Then, blend and sift the raspberry puree. The result is a uniform mixture with a bright colour and a vivid taste which has a significantly increased shelf life and quantity of nutrients thanks to the fermentation process.
TECHNICAL FOCUS: FERMENTATION ADVANTAGES AND SHELF LIFE
Fermentation makes food richer in enzymes, vitamins, antioxidants and living lactic acid bacteria, thus improving the nutritional content of fresh foods. Furthermore, fermented foods stimulate the intestinal bacterial flora, thus improving the immune system. After fermentation, food should be kept in the fridge, although it will last for several months, even if stored at room temperature.
PLATING
Lay the small squares of fruit on the plate, adding the raspberry sauce to decorate.
CHEF TECHNICAL FOCUS
Thanks to induced maturation© you can prepare candied fruit and fermented food in less time while ensuring complete food safety. All foods have maintained their nutritional values and increased their durability, without compromising on colour and taste, which cannot be replicated without waveco®.
