kimchi sauce&jeotgal sauce, kwang-cheon tougul traditional food

New Product and Company Profile

KWANG- CHEON TOUGUL TRADITIONAL FOOD

2014. 02.

K-Sauce

Table of Contents

1. About Company

6. 2nd Processing Products

5. Product Outline (Pal-do Jeotgal)

4. Product Outline (Pre-ground Jeotgal)

3. Products

2. Production Facilities

K-Sauce

7. Intellectual Properties

Best Kimchi Jeotgal Processing Company in Korea

Corporate IdentityCenter of

Fermented Korean Foods

Global Fermented foods Market Leader

Kwang-cheon TougulTraditional Food

Togul-fermented shrimp base material (Kwang-cheon Tougul)

Togul-fermented shrimpProcessed food manufacturing

myeolchi aekjeot (fermented anchovy sauce) , kkanari aekjeot (salted sand lance liquid), etc.Aekjeot manufacturing

Secondary processing product (sauces)manufacturing

Togul fermentation process

Low-temperature aekjeot fermentation technology

Kimchi sauce production technology

Secondary processing food (sauces)manufacturing technology

Jeotgal processing base technology

Factory View of Kwang-Cheon Togul Traditional Food (Kwang-Cheon-eup, Hongseong-gun, Chungcheongnamdo)

Company name

KWANG- CHEON TOUGUL TRADITIONAL FOOD

CEO Shin Saekyung

Foundation Dec.30.1998 Sales(2013) 4.8 billion KRW

Address 509-7, Ongnam-ri, Kwangcheon-eup, Hongsong-gun, Chungcheongnamdo

Contact T : 041)641-9996, F : 041)641-8558

Main business

Togul fermented salted shrimp, seasoned jeotgal and fermented foods

Technologies

Production technologies for togul fermented salted shrimp, aekjeot, fried kimchi sauce, etc.

No. of employees

32 Sales target (2014)

6.2 billion KRW

The 1st plant (Base materials- Joetgal) The 2nd plant (Joetgal) The 3rd plant (sauces)

1. History1-1. About Company

• Patent for production technology of fish-based kimchi sauce(2013.08)

• Patent for production technology of meat-based kimchi sauce(2013.06)

• 'Venture Business’accredited by Korea Technology Finance Corporation- (2012.07)

• Selected for research result commercialization project (Foundation of Agri, Tech, Commercialization & Transfer) (2012.06)

• Minister of Ministry for Food, Agriculture, Forestry and Fisheries Award ( 2011.4 )

• HACCP Certification’issued by Korea Food&Drug Administration- (2011.10)

• Direct supply to E-Mart (2011.10)• The 2nd plant transferred (2011.04)

• ISO 22000 certification (2010.07)• 2009 Seoul International Food Industry Exhibition (2009.05)• Patent for gaejang sauce (2008.12)• Patent for production technology of chitosan-added salted

shrimp (2007.11)• Supply to NH Hanaro Mart (2005.03)

• Acquired‘Korean Marine Traditional Food Quality Certification’ issued by Ministry for Food, Agriculture, Forestry and Fisheries- (2005.07)

• Founded KWANG- CHEON TOUGUL TRADITIONAL FOOD ( 1998.12)• Founded Seohae Fisheries (1992. 09.)

1990

200

0

2007

2012

2011

2013

• Patent for production technology of pre-ground salted-fermented shrimp(2014.01)

• K-Sauce patent under preparation :South Korea, overseas(2014.01)

• Japan and overseas patent for productin technology of kimchi sauce (2013.02)

• MAIN biz certification - ( 2013.11 )• Company-affiliated research center recognized by -

KOITA(2013.11)• 2013DNA Expo(2013.09) • Completed the 3rd plant (2013.01)

1. History1-2. Company history

Distributors

NH Hanaro

NH distribution

E-Mart

Hansung Enterprise

Yearly production

Salted shrimp 600tons

Aekjeot 1,500 tons Jeotgal 80m/t

Production facility

Sorting tableHeat deflator Grinder,juicerSterilizer Stuffer

Major dealers

E-Mart, Lotte Mart, Home Plus

over 130 stores

Yangjae, Goyang, Changdong, Busan,Juryae,Dalseong,

Changwon,Jeonju,Ulsan,Daejeon, Chungbuk, etc.

Nationwide

Nationwide

4

8

억

1. History2-1. Production facility and major dealers

Sanitary room

Hand washing stand

Toilet

Boot sterilizer

1. History2-2. Hygienic production facility

Refreshing environment

Sterilizing machinesAir shower

Air conditioning equipment Sorting table

1. History2-3. HACCP production facility

1. History2-3. HACCP production facility

250g500g

1kg

1kg2kg

3kg

1. History3-1. Products (Primary products)

500g

2kg

1kg

500g

250g

1kg

1. History3-1. Products (Primary products)

Pal-do Kimchi Jeotgal(3 types)

Fried kimchi sauce

Mixed jeotgal sauce

Pre-ground jeotgal(3 types)

Fried kimchi sauce Kimchi chili sauce

1. History3-2. Products (Secondary processing products)

Shellfish flesh Clam flesh Mussel flesh Cockle flesh

Product name

Characteristics Packaging unit Note

Shellfish flesh

Selected fresh shellfish 1kg, 3kg, 5kgQuick-frozen

(Stored frozen)

Clam flesh Selected fresh clam 1kg, 3kg, 5kgQuick-frozen

(Stored frozen)

Mussel flesh Selected fresh mussel 1kg, 3kg, 5kgQuick-frozen

(Stored frozen)

Cockle flesh Selected fresh cockle 1kg, 3kg, 5kgQuick-frozen

(Stored frozen)

Product types

1. History3-3. Product (Shellfish flesh)

1. History3-4. Product test result and nutrition analysis

2. Pascalization result of shellfish flesh

1. Test result of shellfish flesh

We developed and commercialized machines and production system to automatically shell shellfish and oyster, etc. for the first time in Korea, and use them for processing and supplying shellfish flesh. Our products retain the authentic taste and flavor of shellfish by applying pascalization and non-heat treatment .

Automatic shelling machine and shellfish flesh manufacturing

1. Base material

selection

2. Base material

preprocessing

3. Pascalization processing

4. Processing completed

5. Shellfish flesh

selecton

6. Shellfish flesh packaging and

freezing

1. History3-5. Facilities (Shellfish flesh)

1. History4-1. Product (Pre-ground jeotgal: 3 types)

Pre-ground salted shrimpJeotgal content: Salted shrimp99.2%Production method: Salted shrimp, which is fermented in togul, is directly ground and the juice is extracted before sterilization

Advantages: * Don't worry about the smell! ( No need for a blender or knife to grind the salted shrimp)

* Don't worry about excessive liquid! ( It is extracted and filtered. )

* Don't worry about bacteria! ( It is heat-sterilized . )

Uses :1. Good for making various types of kimchi with cabbage, radish, etc., and seasoning jjigae, etc., instead of using salt, soy sauce, and other chemical seasoning.

2. Add some relish and use it as sauce for jokbal or pork barbecue.

3. Use it for sauteed pumpkin or steamed egg.

How to use: Add 4 spoons (based on 50g) of pre-ground salted shrimp to cabbage(1.5kg ).

Best before/Storage:12 months/ room temperature

Content:320g / for 6 cabbages

1. History4-2. Product (Pre-ground jeotgal: )

Pre-ground salted-fermented anchovyJeotgal content: Salted anchovy99.2%Production method: Salted anchovy, which is fermented in togul, is directly ground and boiled before extraction.

Advantages: * Don't worry about the smell! ( No need to grind or boil salted yellow corvina)

* Don't worry about excessive liquid! ( It is extracted and filtered.)

* Don't worry about bacteria! ( It is boiled for sterilization. )

Uses: Add pre-ground salted anchovy when making kimchi, along with salted shrimp and aekjeot without boiling it,

or use it instead of conventional anchovy jeotgal.

How to use: Add 4 spoons (based on 50g) of pre-ground salted shrimp: 1 soon of pre-ground salted anchovy (12.5g) to cabbage(1.5kg ).

Adjust the amount of pre-ground salted anchovy according to the regional recipe.


Content:320g , as addition, for 12~25 cabbages(for a 1.5kg cabbage(12.5g~25g)


Pre-ground salted yellow corvinaJeotgal content: Salted yellow corvina99.2%Production method: Salted yellow corvina, which is fermented in togul, is directly ground and boiled before extraction.

Advantages: * Don't worry about the smell! ( No need to grind or boil salted yellow corvina)

* Don't worry about excessive liquid! ( It is extracted and filtered. )

* Don't worry about bacteria! ( It is boiled for sterilization. )

Uses: Add pre-ground salted yellow corvina when making kimchi, along with salted shrimp and aekjeot without boiling it,

or use it instead of conventional salted yellow corniva

How to use: Add 4 spoons (based on 50g) of pre-ground salted shrimp: 1 soon of pre-ground salted yellow corniva (12.5g) to cabbage(1.5kg ).

Adjust the amount of pre-ground salted yellow corniva according to the regional recipe.


Content:320g , as addition, for 12~25 cabbages(for a 1.5kg cabbage(12.5g~25g)


1. History5-1. Product (Pal-do jeotgal: 3 types )

< Naegohyang Pal-do kimchi jeotgal / mild >

(Seoul.Gyeonggi flavor)Used jeotgal:salted shrimp69.04% ,salted anchovy 29.58%

Jeotgal content:98.62%Production method: The jetogal, which is fermented in togul, is directly ground and boiled before extraction.

Advantages:*This kimchi jeotgal has mild taste based on only salted shrimp and aekjeot

* Simply use Pal-do jeotgal without having to add more jeotgal or aekjeot when making kimchi .

* Make kimchi base easily by adding different regional jeotgals

* No worries about smell, excessive liquid, or bacteria! ( Sterilized by boiling, extracted, and filtered. )

Uses: Kimchi jeotgal for making various types of kimchi with cabbage, radish, etc..

How to use: Add 4 spoons (based on 50g) of Pal-do jeotgal to cabbage(1.5kg ).



1. History5-2. Product (Pal-do kimchi jeotgal)

< Naegohyang Pal-do kimchi jeotgal / medium >

(Chungcheong Province flavor)Used jeotgal:salted shrimp56.71% ,salted anchovy 29.58% , salted yellow corniva 12.33%

Jeotgal base:98.62%Production method: The jetogal, which is fermented in togul, is directly ground and boiled before extraction.

Advantages:* This kimchi jeotgal has medium flavor by adding salted yellow corniva to salted shrimp.



* Don't worry about excessive liquid! ( Sterilized by boiling, extracted, and filtered. )






< Naegohyang Pal-do kimchi jeotgal / strong>

(Cholla-Gyeongsang Province flavor )Used jeotgal:salted shrimp56.71% ,anchovy aekjeot 29.58% , salted anchovy 12.33%

salted yellow corniva9.86%,salted cutlass7.4%

Jeotgal base:98.62%Production method: Salted anchovy, which is fermented in togul, is directly ground and boiled before extraction.

Advantages:* This kimchi jeotgal has strong flavor by adding salted yellow corniva, anchovy, and cutlass to salted shrimp.



* Don't worry about excessive liquid! ( Sterilized by boiling, extracted, and filtered. )






Replaced iron drums with PE drums

Drum replacement / base material management record

Togul fermentation

Auction in west coast/ Mokpo/ Ganghwa(domestic product)

Each drum has a managment record

Korean sea salt added

1. History5-5. Hygienic base material management and record(Each drum has a managment record card)

Product features

● This product was based on kimchi, a traditional Korean food, so that you can add the taste and flavor of kimchi to food

and cook easily.

● Kimchi has been matured deliciously, fried with perilla oil, to create crunchy texture and

add flavor to dishes.

Weight

Best before

Base material

Product name Weight

Best before

Storage Base material

Fried kimchi sauce500g~3kg

12 months

Refrigerate

Cabbage kimchi 71.7%, onion 10%, white sugar, fermented vinegar, gochujang, garlic, perilla oil, fermented soy sauce

Uses Serve it with kimchi deop-bap,fried rice, pizza, spaghetti, noodle, and various meat dishes.

▶ Take the small-package sticks when travelling aborad.

1. History6-1. Secondary processing products 요 (fried kimchi sauce)

1.Kimchi Lasagna 2.Kimchi Tortilla Pizza

3.Kimchi Bulgogi Taco 4.Kimchi Sausage Hotdog

1. History6-2. Recipes with Fried Kimchi Sauce

5.Bruschetta with Fried Kimchi Sauce 6.Kimchi Carnitas Fries

7. Kimchi Cutlet 8. Kimchi Potato Croquette


9. Kimchi Con Carne 10.Kimchi Pork Montadito


Product features

● This product was based on kimchi, a traditional Korean food, so that you can add the taste and flavor of kimchi to food and cook easily.

● The kimchi has been deliciously fermented, added with Cheongyang green and red chili peppers for harmonized sweet and sour taste and

add flavor to dishes.

Weight

Best before

Base material

Product name

Weight Best

beforeStorage Base material

Kimchi chili sauce

320g~3kg12

monthsRefrigera

te

Cabbage kimchi 60.7%,onion8%, white sugar, fermented vinegar,

starch syrup,Cheongyang chili pepper2.5%,red chili pepper1.5%,etc.

Uses Serve it with sausage, nacho, fries, fried rice, spaghetti, pizza, hamburger, and various meat dishes

1. History6-3. Secondary processing products(kimchi chili sauce)

1.Kimchi Quesadillas 2.Kimchi Cream Spaghetti

3.Kimchi Seafood Fried Rice 4.Kimchi Mashed Potato

1. History6-4. Recipes with Kimchi Chili Sauce

5. Kimchi Hamburger 6. Kimchi Yaki-udon

7.Kimchi Nacho Chips 8.Kimchi Fried Rice Noodles


9. Kimchi Yam Wun Sen 10. Kimchi Pork Stir-fry


Classification

Name Registration date

Registration no.

Note

South Korea

Patent for production technology of shrimp aekjeot

2012.10.2210-2012-0117447

Registered

South Korea

Patent for production technology of jeotgal sauce

2012.10.2210-2012-0117444

Pending

South Korea

Production technology of kimchi sauce(meat)

2012.11.0610-2012-0124554

Registration

South Korea

Production technology of kimchi sauce(seafood)

2012.00.0610-2012-0124555

Pending

South Korea

Production technology of kimchi sauce(fish )

2012.11.0610-2012-0124556

Registered

South Korea

Production technology of kimchi sauce(vegetables)

2012.11.0610-2012-0124557

Pending

USProduction technology of

kimchi sauce2013.02.22 13/774,450 Pending

ChinaProduction technology of

kimchi sauce2013.03.04 201310066871.9 Pending

JapanProduction technology of

kimchi sauce2013.02.28 2013-038801 Pending

1. History7. Intellectual properties(patent pending/ registered)

KWANG- CHEON TOUGUL TRADITIONAL FOODTel. 041-641-9996FAX. 041-641-8558H. 010-3722-2991E-Mail [email protected]

Thank you.

K-Sauce