[Edaily EFN Guest Reporter Kim Jun-seong] After eating at a regular restaurant, coffee from a vending machine is served as dessert. Customers usually take it and drink it. However, there are no longer any customers who would be impressed by a cup of coffee in a paper cup.
Now is the time for a change in dessert culture in our country's restaurant industry. ‘Sejun Food’ is leading the change in Korea’s dessert culture by researching and developing various traditional drinks such as sikhye, sujeonggwa, and bokbunja persimmon vinegar through the brand ‘Sky Clear’
◇ Korea’s first mass production of traditional beverages
“Can’t we make and store traditional drinks easily?”
'Sejun Food' CEO Lee Young-hee's worries began. Every time he saw vending machine coffee served as a dessert in a regular restaurant, he thought that it was sufficiently competitive as a dessert menu with Korea's traditional beverages, sikhye or sujeong.
However, in order to make sujeonggwa or sikhye in a regular restaurant, a separate manufacturing process had to be performed and storage was also cumbersome, so I thought that my own research and development was necessary to make traditional drinks convenient to eat anytime, anywhere.
“Let’s recreate the taste of sikhye and sujeongwa that our mother used to make when we were young.”
Along the way, CEO Lee began to search for people who were good at making traditional drinks and met them all.
However, no one in Korea has yet made highly concentrated sikhye or sujeonggwa, much less made it in large quantities. In addition, since the ingredients for making traditional drinks were all agricultural products such as rice, malt, and cinnamon, the taste of sikhye and sujeonggwa varied depending on the type of rice and malt used.
In order for traditional beverages to be easily tasted in regular restaurants or hotels, a mass production system had to be established, and mass production required highly concentrated manufacturing technology and standardization of taste.
◇ Using the highest grade rice from Yeoju, Gyeonggi-do and malt from Andong region
CEO Lee began full-scale research and development in 1996. However, mass producing Korea's first traditional beverage is not easy. I had no choice but to repeat trial and error. Concentration experiments were repeated dozens of times a day, and 3 tons of sugar water was even thrown away as fertilizer.
Finally, in 1998, Sikhye and Sujeonggwa began to be produced. After a factory establishment cost of 1 billion won and a two-year research and development period, 10 tons of traditional beverages began to be poured out per day from the 2,314.06m2 (700 pyeong) manufacturing plant.
To standardize the taste, we used the highest grade rice from Yeoju, Gyeonggi-do and malt from the Andong region, and applied 5-fold concentration technology for efficient storage. In fact, in the process of producing about 3 tons of sikhye, 12 packets of 20kg Yeoju rice and 500kg of malt are used.
CEO Lee said, “We established a mass production system for traditional beverages and began supplying products to various places including Our Home, Samsung Everland, Foodmerce, CJ Freshway, Hyundai Jeanette, Nonghyup Hanaro Food Mart, and Shinsegae E-Mart in 2003.
In 2004, we registered patents for sikhye concentration technology and modified fruit concentration technology, and in 2006, we received a patent for bokbunja concentration technology. Currently, we are selling our products through about 20 large online shopping malls, including Interpark, H-mall, Woori Home Shopping, GS Home Shopping, and CJ Mall, and through our own website, and are also exporting to the Korean region through buyers in the United States, Japan, Canada, and Taiwan.
“With the excellence of our food, such as kimchi and bulgogi, already recognized globally, it is only a matter of time before our traditional drinks are globalized,” he said, positively evaluating the possibility of globalization of Korean traditional drinks.
◇ You can drink it anytime, anywhere just by pouring water!
‘Sky Clean’, a traditional beverage brand of ‘Sejun Food’, has the advantage of being able to be consumed anytime, anywhere by just pouring water. You can enjoy the taste of sikhye and sujeonggwa that your mother used to make when you were a child, simply by mixing the concentrate and water at a 1:4 ratio without the hassle of a manufacturing process.
It is 5 times concentrated, making it efficient for storage and management in general restaurants.
In addition, one pack of 'Sky Clear' is enough for 40 people, which makes it 400 people if you calculate it as one box, so the minimum cost of less than 100 won per cup for dessert provided to customers is economical in terms of restaurant operation. do.
Another strength of the ‘Sky Clean’ brand is that desserts can be prepared in a planned manner without any loss rate and that customers can be impressed by traditional beverages rather than vending machine coffee.
The traditional drinks produced by the 'Sky Clean' brand using traditional manufacturing methods include 'Sky Clean Bokbunja Persimmon Vinegar', which is made with 100% pure bokbunja, strawberry, and persimmon vinegar, as well as sikhye and sujeonggwa, and 'Sky Clean Bokbunja Persimmon Vinegar,' which is made using only 100% domestically grown talisman. In addition, there are citron, plum, pomegranate, and Schisandra chinensis.
In particular, ‘Sky Clean Plum’ is one of the products widely used in Japanese restaurants.
CEO Lee said, “As the wellness trend continues not only in Korea’s restaurant industry but also around the world, the need for traditional health drinks is gradually increasing. “We expect that ‘Sky Clean’, which is made from 100% domestic agricultural products, will greatly appeal to customers with its deep taste and aroma as it is manufactured in the same traditional way,” he said, expressing confidence in the success potential of ‘Sky Clean’, a traditional health drink.
‘Sky Clean’, a traditional beverage that can be consumed anytime, anywhere, is evaluated as another alternative that can change Korea’s dessert culture, which is represented by vending machine coffee.
[Edaily EFN Guest Reporter Kim Jun-seong] After eating at a regular restaurant, coffee from a vending machine is served as dessert. Customers usually take it and drink it. However, there are no longer any customers who would be impressed by a cup of coffee in a paper cup.
Now is the time for a change in dessert culture in our country's restaurant industry. ‘Sejun Food’ is leading the change in Korea’s dessert culture by researching and developing various traditional drinks such as sikhye, sujeonggwa, and bokbunja persimmon vinegar through the brand ‘Sky Clear’
◇ Korea’s first mass production of traditional beverages
“Can’t we make and store traditional drinks easily?”
'Sejun Food' CEO Lee Young-hee's worries began. Every time he saw vending machine coffee served as a dessert in a regular restaurant, he thought that it was sufficiently competitive as a dessert menu with Korea's traditional beverages, sikhye or sujeong.
However, in order to make sujeonggwa or sikhye in a regular restaurant, a separate manufacturing process had to be performed and storage was also cumbersome, so I thought that my own research and development was necessary to make traditional drinks convenient to eat anytime, anywhere.
“Let’s recreate the taste of sikhye and sujeongwa that our mother used to make when we were young.”
Along the way, CEO Lee began to search for people who were good at making traditional drinks and met them all.
However, no one in Korea has yet made highly concentrated sikhye or sujeonggwa, much less made it in large quantities. In addition, since the ingredients for making traditional drinks were all agricultural products such as rice, malt, and cinnamon, the taste of sikhye and sujeonggwa varied depending on the type of rice and malt used.
In order for traditional beverages to be easily tasted in regular restaurants or hotels, a mass production system had to be established, and mass production required highly concentrated manufacturing technology and standardization of taste.
◇ Using the highest grade rice from Yeoju, Gyeonggi-do and malt from Andong region
CEO Lee began full-scale research and development in 1996. However, mass producing Korea's first traditional beverage is not easy. I had no choice but to repeat trial and error. Concentration experiments were repeated dozens of times a day, and 3 tons of sugar water was even thrown away as fertilizer.
Finally, in 1998, Sikhye and Sujeonggwa began to be produced. After a factory establishment cost of 1 billion won and a two-year research and development period, 10 tons of traditional beverages began to be poured out per day from the 2,314.06m2 (700 pyeong) manufacturing plant.
To standardize the taste, we used the highest grade rice from Yeoju, Gyeonggi-do and malt from the Andong region, and applied 5-fold concentration technology for efficient storage. In fact, in the process of producing about 3 tons of sikhye, 12 packets of 20kg Yeoju rice and 500kg of malt are used.
CEO Lee said, “We established a mass production system for traditional beverages and began supplying products to various places including Our Home, Samsung Everland, Foodmerce, CJ Freshway, Hyundai Jeanette, Nonghyup Hanaro Food Mart, and Shinsegae E-Mart in 2003.
In 2004, we registered patents for sikhye concentration technology and modified fruit concentration technology, and in 2006, we received a patent for bokbunja concentration technology. Currently, we are selling our products through about 20 large online shopping malls, including Interpark, H-mall, Woori Home Shopping, GS Home Shopping, and CJ Mall, and through our own website, and are also exporting to the Korean region through buyers in the United States, Japan, Canada, and Taiwan.
“With the excellence of our food, such as kimchi and bulgogi, already recognized globally, it is only a matter of time before our traditional drinks are globalized,” he said, positively evaluating the possibility of globalization of Korean traditional drinks.
◇ You can drink it anytime, anywhere just by pouring water!
‘Sky Clean’, a traditional beverage brand of ‘Sejun Food’, has the advantage of being able to be consumed anytime, anywhere by just pouring water. You can enjoy the taste of sikhye and sujeonggwa that your mother used to make when you were a child, simply by mixing the concentrate and water at a 1:4 ratio without the hassle of a manufacturing process.
It is 5 times concentrated, making it efficient for storage and management in general restaurants.
In addition, one pack of 'Sky Clear' is enough for 40 people, which makes it 400 people if you calculate it as one box, so the minimum cost of less than 100 won per cup for dessert provided to customers is economical in terms of restaurant operation. do.
Another strength of the ‘Sky Clean’ brand is that desserts can be prepared in a planned manner without any loss rate and that customers can be impressed by traditional beverages rather than vending machine coffee.
The traditional drinks produced by the 'Sky Clean' brand using traditional manufacturing methods include 'Sky Clean Bokbunja Persimmon Vinegar', which is made with 100% pure bokbunja, strawberry, and persimmon vinegar, as well as sikhye and sujeonggwa, and 'Sky Clean Bokbunja Persimmon Vinegar,' which is made using only 100% domestically grown talisman. In addition, there are citron, plum, pomegranate, and Schisandra chinensis.
In particular, ‘Sky Clean Plum’ is one of the products widely used in Japanese restaurants.
CEO Lee said, “As the wellness trend continues not only in Korea’s restaurant industry but also around the world, the need for traditional health drinks is gradually increasing. “We expect that ‘Sky Clean’, which is made from 100% domestic agricultural products, will greatly appeal to customers with its deep taste and aroma as it is manufactured in the same traditional way,” he said, expressing confidence in the success potential of ‘Sky Clean’, a traditional health drink.
‘Sky Clean’, a traditional beverage that can be consumed anytime, anywhere, is evaluated as another alternative that can change Korea’s dessert culture, which is represented by vending machine coffee.