[제1주제]전통식품의 공업화 현황과 과제

• 발행기관: 인제대학교 식품과학연구소
• 저자명: 최춘언
• 간행물 정보: 『인제식품과학 FORUM 논총』제3회, 7~35쪽, 전체 29쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 1995.01.01

영문 초록

Even though the definition of Korean traditional food should be clearly consolidate. present traditional foods in the country were categorized by Yoon' s suggestion(1991) based on related references and reviwed industrialized status on 2.580 items of 29 varieties of staple foods. side dishes. seasonings. and table luxuries. Staple foods, like porridges, noodles. and oriental buns are already commercialized in these days as dried items. instant foods, retort pouch food, canned food. and frozen foods. Their market size in value are 63 billion won. 300 billion won. and 76 billion won respectively. Side dishes such as freeze~dried soups and “cheegye”(boiled soup with various vegetables, meat and fishes), retort pouch food of frozen ready-made foods, kimchi. and jeotkal(fermented salted fish) are industrialized. Their market size in value are about 40 billion for soups and "cheegye", 30 billion won for frozen ready-made foods. 120 billion won for kimchi which accounts for 140.000 M/T in production, 70 billion won of jeotkal which accounts for 12,000 M/T of production, and 5 billion won valued market for clear anchovy sauce. Among seasonings. fermented soybean products and vinegar which do not follow traditional method occupied 200 billion won and 20 billion won valued respectively in market. The market share of large and special line of busisness in sesame oil occupied 30% which accounts for 90 billion won. Table luxries market on 1993 makes 25 billion won if traditional Korean cake. 150 billion won of tradional drinks, 160 billion won of "takjoo"(Korean turbid rice wine) and "yakjoo"(Korean clear rice wine) which is accounted 550 thousand k1 by less production, and 500 billion won of "sojoo"(diluted alcoholic liquor) which is accounted 740 k1 by more production. the total traditional alcoholic liquor maket size are still insignificant. only 4 billion won in value. Even though many items of Korean traditional foods are commercialized, overall trend of traditional foods are stimulated in their market steadily. To promote and accelarate the commercialization of traditional foods in this country, the following problems should be reviewed and solved besides common problems in Korean food industries. 1. Settlement of proper name of each traditional food and its transmission. 2. Set up quality standard of tradition foods. 3. Review and establishment of production techniques for reproducibility. 4. Development of processing and packaging technique for preservation stability. 5. Proper selection of raw materials and its stable supply 6. Improvement of process operation and development of machines and equipments for saving worker and energy and automation. 7. Control of flooded small scale manufacturers and strengthening of business management. 8. Enhancement of publicity on biomedical function of traditional foods and enlargement of R&D investment.

목차

Abstract

1. 전통식품과 공업화의 현황과 과제

2. 전통식품의 현황

3. 전통식품의 공업화 현황

4. 전통식품 공업화의 과제

참고문헌