Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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History of fermented condiments industry in Korea

우리나라 발효조미료 산업의 발달사

  • 임번삼 (한국미생물.생명공학회)
  • Received : 2019.01.29
  • Accepted : 2019.03.08
  • Published : 2019.03.31
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Abstract

The history of fermented condiments symbolizes that of the fermentation industry of Korea. Daesang Co. (ex Miwon) initiated the production of MSG using fermentation process in 1960 for the very first time. Ever since, both Daesang and CJ Co. (ex Cheil Jedang) have scrambled for taking up bigger share of Korean market in the field of MSG, IG-coated MSG, and mixed seasoning. It is noteworthy that both companies have powerfully contributed to the development of Korean fermentation industry. Daesang initiated exporting plants to Indonesia in 1973, whereas CJ has become the global leader of the IMP market. Furthermore, both of them have developed such as not only amino acids but also nucleic acid-related substances, organic acids, enzymes etc. with glutamic acid as a platform. It is anticipated that the two will develop the newly diversified edible substances and various kinds of fermented foods along with new food cultures.

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