한국 장류의 가치와 미래

장류(醬類)의 역사와 문화 (강순아) - 장류의 의미와 역사, 한국인 식생활에서의 위치, 그리고 그 가치와 세계화 - 1. 서 문 ······································································································ 4 2. 본 문 ······································································································ 7 3. 결 론 ···································································································· 27 4. 참고문헌 ······························································································· 28 Chapter 2 장류 발효에 관여하는 미생물과 이들의 역할 (정도연) 1. 장류 발효와 미생물의 세계 ··································································· 35 2. 메주와 장류 발효를 이끄는 미생물 생태계 ············································ 37 3. 장류별 미생물 특성과 발효의 차이 ························································ 42 4. 발효미생물이 만드는 장류의 품질과 안전성 ·········································· 54 5. 장류 발효미생물의 산업적 활용과 미래 ················································· 62 6. 발효의 시간을 넘어, 장류 미생물의 미래로 ··········································· 70 7. 참고문헌 ······························································································· 72 한국 장류의 가치와 미래 전통과 세계를 잇는 전략 CONTENTS Chapter 3 한국 장류의 Probiotics와 건강 기능성 (신동화) 1. 총 괄 ······································································································79 2. 발효식품 가치의 새로운 접근 ·································································80 3. 전통 발효식품과 단순 균주 이용 제품의 차별성 ···································· 81 4. 장류 속의 3P 시스템 구조와 신바이오틱스(Synbiotics) ······················ 82 5. 콩 발효식품의 생리활성 물질과 생화학적 변화 프로파일 ······················ 86 6. 장류의 품목별 기능성 물질과 질병 예방과 상관관계 ····························· 89 7. 장류의 기능성 개선 및 산업적 발전 방향 ·············································· 91 8. 결 론································································································ 92 9. 참고문헌 ······························································································· 92 Chapter 4 페르소나 기반 장류 신제품 개발과 사업화 전략 (오상호) 1. 전환기에 선 한국 장류 산업 ·································································· 99 2. 코로나19 전후 고객과 시장의 구조적 변화 ········································· 103 3. 한국 장류 시장의 정체와 구조 재편 ···················································· 105 4. 장류에서 소스로: 카테고리 전환의 기회와 상실 ································· 108 5. 신제품 개발 방식의 전환: 제품 중심에서 고객 중심으로 ······················110 6. 페르소나 기반 신제품 개발 프레임워크 ·············································· 112 7. 기업 규모와 목표에 따른 사업화 모델의 차별화 ································· 117 8. 결론 및 제언 ························································································120 9. 참고문헌 ····························································································· 122 CONTENTS 한국 장류의 가치와 미래 전통과 세계를 잇는 전략 Chapter 5 K-장류 수출 현황 및 수출 확대 방안 (권순영) 1. 서 문 ····································································································127 2. K-장류 수출현황 ················································································ 128 3. K-푸드 및 K-장류 수출의 특징 ·························································· 134 4. K-장류 수출확대 방안 ········································································ 140 5. 참고문헌 ······························································································144 Chapter 6 장류의 외식산업 이용확대와 활성화 방안 (원혜영) 1. 외식산업 현황과 전통 장류의 가치 재발견 ···········································147 2. 외식업체 장류 활용 현황 및 한계점 ···················································· 149 3. 외식업체 장류 활성화 방안 ································································· 155 4. 범용 소스로 확대중인 해외 B2B 장류 시장 ··········································160 5. 결론 및 제언 ······················································································· 164 6. 참고문헌 ······························································································165

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