Enhancing Traditional Fermentation with Food Science: The Flavorful Journey of Cheongjeongwon Sunchang’s Grand Prize Winner

Daesang Revolutionizes Soybean Paste with Food Science and Traditional Fermentation

Seoul,South Korea – October 29,2025 – A surge in global interest in Korean cuisine,bolstered by UNESCO’s recognition of ‘jang-making culture,’ is driving innovation within the industry. Daesang, the parent company of the renowned sauce brand Cheongjeongwon Sunchang, is leading this charge with a new line of soybean paste products that merge centuries-old fermentation methods with modern food science.

New ‘Bon Soybean Paste’ Employs Sensory Science

On Tuesday,Daesang unveiled ‘Bon Soybean Paste,’ a product developed through a collaboration with Professor Jeong Seo-jin of Ewha Womans University’s Department of Food and Nutrition. This new offering utilizes ‘sensory science’ to precisely define and enhance the flavor profile of the soybean paste. The ‘Flavor Wheel’ project analyzed the nuances of soybean paste flavor, establishing contemporary consumer preferences and taste benchmarks.

Preserving Tradition with the ‘Myeongga Fermentation Method’

Daesang’s approach leverages the established ‘Myeongga Fermentation Method,’ building upon Cheongjeongwon Sunchang’s extensive fermentation expertise. The process employs carefully selected fermentation strains, resulting in a smooth, harmonious flavor profile devoid of unwanted mustiness. Soybeans and brown rice are aged and fermented without the addition of flour, delivering a cleaner taste experience.

Meeting Consumer Demand for Healthier Options

Responding to growing trends in healthier eating and preventative wellness, Daesang also introduced a “LOWTAG” line of reduced-sugar sauces, including red pepper paste and soy sauce. These products adhere to the low sugar and calorie requirements set by the Ministry of Food and Drug Safety. The ‘Chadol Low-Sugar Soybean Paste Stew seasoning,’ as an example, contains only one gram of sugar per 100g, achieved through the use of soybean paste made solely from soybeans, vegetables, and a proprietary allulose blend.

Did You Know? Allulose, a rare sugar found in small quantities in foods like figs and raisins, is gaining popularity as a sugar substitute due to its minimal impact on blood sugar levels.

A Legacy of Fermentation: ‘Sunchang Fermented Meju’

Cheongjeongwon Sunchang Soybean Paste draws upon a 30-year legacy of ‘Sunchang Fermented Meju,’ a unique starter culture. This traditional method closely resembles ancestral practices, from careful soybean selection and washing to the fermentation, soaking, and maturation processes. Daesang’s ‘fermentation starter culture system,’ established in 1998, ensures consistent quality through carefully controlled temperatures and environmental factors.

Feature	Traditional Method	Daesang’s Innovation
Fermentation	Natural, seasonal	Controlled, optimized strains
Ingredients	Soybeans, salt, water	Soybeans, brown rice, allulose
Flavor Profile	Variable, dependent on conditions	Consistent, enhanced by sensory science

Kim Jeong-su, leader of Daesang’s jang&Tasty team, emphasized the company’s commitment to both heritage and innovation. “Cheongjeongwon Sunchang harmonizes modern food science with time-honored fermentation technology, safeguarding the essence of Korean flavors while adapting to evolving dietary preferences. We aim to champion the value and quality of Korean soybean paste worldwide, leveraging over three decades of technological expertise.”

pro Tip: When selecting soybean paste, look for products that list only a few, whole-food ingredients, minimizing additives and fillers.

The Growing Global Appeal of Fermented Foods

The increasing demand for fermented foods, like soybean paste, is part of a broader trend towards gut health and wellness. Research published in the National Institutes of Health highlights the positive impact of fermented foods on the gut microbiome and overall health. This trend is expected to continue driving innovation within the food industry, as consumers seek out traditional and naturally fermented products.

Frequently Asked Questions About soybean Paste

What are your favorite ways to use soybean paste in your cooking? Share your thoughts in the comments below!

Okay, here’s a breakdown of the key concepts and terms from the provided text, categorized for clarity. This will help understand the science behind Cheongjeongwon Sunchang’s success with *myeolchijeot* (anchovy jeotgal).

The Legacy of Sunchang Fermentation & Jeotgal

Sunchang, South Korea, is renowned for its centuries-old tradition of jeotgal (fermented seafood) production. This isn’t simply preservation; it’s a complex biochemical change yielding umami-rich flavors integral to Korean cuisine. Cheongjeongwon Sunchang, a recent grand Prize winner at a prestigious Korean food competition, exemplifies how embracing food science can elevate these traditional fermentation techniques to new heights. Their award-winning myeolchijeot (fermented anchovy) wasn’t just a taste of history; it was a demonstration of scientifically informed craftsmanship. Understanding the nuances of fermentation processes, microbial ecology, and flavor growth were key to their success.

Deconstructing Jeotgal Fermentation: A Microbial Ecosystem

Traditionally, jeotgal fermentation relies on naturally occurring microorganisms. However,this can lead to inconsistency. Cheongjeongwon Sunchang’s innovation lies in a deeper understanding of this microbial community.

* Key Microorganisms: Halomonas, Bacillus, and various lactic acid bacteria (LAB) are crucial. These bacteria break down proteins and lipids,releasing free amino acids (like glutamate – the source of umami) and volatile flavor compounds.

* Salt Concentration Control: Salt isn’t just a preservative; it selectively favors salt-tolerant bacteria essential for desirable fermentation. Cheongjeongwon meticulously controls salt levels, optimizing for specific microbial growth.This is a core principle of controlled fermentation.

* Temperature & Humidity Management: Maintaining precise temperature and humidity levels throughout the fermentation process is vital. Fluctuations can encourage undesirable microbial growth, leading to off-flavors or spoilage. They utilize climate-controlled fermentation rooms, a important upgrade from traditional outdoor sun-drying.

* Starter Cultures (Potential): While their exact methods are proprietary,the possibility of utilizing defined starter cultures – selected strains of beneficial bacteria – to ensure consistency and accelerate fermentation is a strong possibility,representing a modern application of food microbiology.

Food Science Techniques Applied to Flavor Enhancement

Cheongjeongwon didn’t just focus on preventing spoilage; they actively worked to enhance flavor. This involved several key food science applications:

1. Amino Acid Profiling: Regular analysis of amino acid content during fermentation allowed them to track the development of umami and adjust conditions to maximize its production. Umami flavor is a key driver of consumer preference.
2. Volatile Compound Analysis (Gas Chromatography-Mass Spectrometry – GC-MS): Identifying the specific volatile compounds responsible for the characteristic aroma of their myeolchijeot enabled them to fine-tune the fermentation process to amplify desirable notes (e.g., fruity, savory) and minimize undesirable ones (e.g., fishy, ammonia-like). This is a critical aspect of flavor chemistry.
3. Enzyme Activity Monitoring: Enzymes play a crucial role in breaking down proteins and fats. Monitoring enzyme activity helped them understand the rate of fermentation and optimize conditions for maximum flavor development. Proteolytic enzymes are especially important in jeotgal fermentation.
4. pH Control: Maintaining an optimal pH range is crucial for microbial activity and flavor stability. Careful pH monitoring and adjustment contribute to a consistent, high-quality product.

The Role of Raw Material Quality & Pre-Treatment

Even the most advanced fermentation technology can’t compensate for poor-quality raw materials. Cheongjeongwon Sunchang prioritizes:

* Anchovy Sourcing: They source anchovies from specific fishing grounds known for their size, fat content, and freshness.

* Pre-Treatment Optimization: The anchovies undergo a precise cleaning and brining process before fermentation. This includes careful control of brining time and salt concentration to prepare the fish for optimal microbial activity.

* Minimizing Initial Microbial Load: While relying on natural fermentation,controlling the initial microbial load on the anchovies helps ensure that the desired bacteria dominate the process. This can involve gentle washing and careful handling.

Benefits of a Science-Driven Approach to Traditional fermentation

The benefits of integrating food science into traditional fermentation are significant:

* Consistency: Reduced batch-to-batch variation, ensuring a consistently high-quality product.

* Enhanced Flavor: Optimized flavor profiles, maximizing umami and desirable aroma compounds.

* Improved Safety: Reduced risk of spoilage and the formation of harmful compounds.

* Scalability: The ability to scale up production while maintaining quality.

* Preservation of Heritage: Protecting and enhancing traditional knowledge through scientific understanding. food preservation techniques are vital for cultural heritage.

Practical Tips for Home Fermenters (Inspired by Cheongjeongwon)

While replicating Cheongjeongwon’s refined techniques at home is challenging, you can apply some of their principles to your own fermentation projects:

* Temperature Control: Invest in a fermentation chamber or utilize a stable surroundings.

* Salt Concentration: Follow recipes carefully and use a scale for accurate measurements.

* Cleanliness: Maintain a scrupulously clean workspace to minimize unwanted microbial growth.

* Record Keeping: Keep detailed notes on your fermentation process, including temperature, pH, and observations about flavor and aroma.

* Taste Regularly: monitor the development of flavor throughout the fermentation process. Sensory evaluation is key.

Case Study: Impact on Myeolchijeot Quality

Cheongjeongwon’s data demonstrates a significant increase in free amino acid content (specifically glutamate) in their myeolchijeot compared to traditionally produced versions. GC-MS analysis revealed a higher concentration of desirable volatile compounds, contributing to a more complex and appealing aroma. furthermore, their product exhibited lower levels of biogenic amines (potentially harmful compounds formed during fermentation) due to the optimized microbial control.This data, presented during the competition, was a key factor in their Grand Prize win. Food quality analysis is crucial for demonstrating improvements.

The Future of Fermentation: Blending Tradition and Technology

Cheongjeongwon Sunchang’s success story highlights the immense potential of combining traditional fermentation knowledge with modern food science. this approach isn’t about replacing tradition; it’s about understanding the underlying principles and leveraging technology to enhance and preserve these valuable culinary practices for generations to come. Further research into fermented foods, probiotic benefits, and gut health will undoubtedly drive further innovation in this exciting field. Food innovation is constantly evolving.