성심마스터푸드

Background and Purpose of Establishment

This Fermented Soy Products Research and Development Laboratory was established as a dedicated R&D department for developing fermented soy products and related foods. Rather than simply managing existing product quality, it focuses on developing onion-based fermented soy products using local specialties (Changnyeong onions). As part of the Ministry of Industry and Resources' supported Changnyeong Onion Fermented Soy Industry RIS project aimed at expanding the fermented soy industry and revitalizing the local economy, it was established to develop practical, high-value-added fermented soy products while pursuing regional innovation through product development and technology transfer to local businesses.

Main Functions

We oversee quality control of existing products and conduct research related to the Changnyeong Onion Fermented Soy Industry RIS project, including development of new onion-based fermented soy products, research on their potential and effects, and improvement of previously developed onion-based fermented soy products.

Specialized Research Areas

Onion-based fermented soy
product development
New functional fermented
soy product development
(soy sauce, soybean paste, sauces, etc.)
Onion beverage product
development
Efficacy evaluation of
developed products