『한국 장류의 가치와 미래』는 출간 예정일(2026-10-01)이 지났지만 아직 서점 판매가 확인되지 않았습니다. 매일 확인해 판매가 확인되면 서점 링크와 함께 한 번 알려드립니다. 예정일 뒤 60일이 지나도 확인되지 않으면 그 사실을 알려드리고 알림을 마칩니다.
전통의 지혜, 과학의 발전, 세계의 가치로
한국 장류의 새로운 미래를 열다
출처: 국립중앙도서관 출판예정도서 등록 정보(출판사 제출)
발효의 지혜에서 찾은 건강과 지속가능성,
K-Bio 기반 맞춤형 헬스케어 시대를 선도하는
한국 장류의 모든 것
우리 식생활에서 장류를 밀쳐놓고 한상차림이 가능할 것인가? 상상하기 어렵다.장류는
밥과 반찬으로 구성되는 우리의 한식 밥상에서 맛의 중심을 차지하며, 장류를 빼놓고는 밥상
차림이 이루어질 수가 없을 정도로 절대적인 자리를 차지하고 있다. 우리의 전통 한식 밥상의
밑바닥에는 한민족의 정서가 함께 하고 있으며, 장류는 바로 이 정서의 중심을 이루고 있다.
근래 들어 콩을 원료로 한 장류는 맛을 부여하고, 아미노산과 지방산 등 각종 영양원의
공급원이면서, 아울러 발효에 관여하는 미생물은 또 다른 독특한 생리 기능으로 세계인의
주목을 받고 있다. 특히 장류는 광범위한 Probiotics 급원이면서 미생물의 먹이인 Prebiotics
와 함께 발효 산물인 각종 아미노산, 펩타이드 등이 포함된 Postbiotics의 기능으로 독특한
생리작용을 하고 있다. 이들이 함께 장내에서 작용함으로써 상승효과를 나타내는 Synbiotics
역할을 한다는 것이 속속 과학적으로 밝혀지고 있다.
전통의 가치
수천년의 발효 지혜가
지켜온 한국 장류의
문화와 철학
과학의 발전
발효 미생물과 기능성
연구로 밝히는
건강의 비밀
세계의 추세
K-Bio물 넘어
세계 식품 시장을 선도하는
한국 장류의 미래
전략과 비전
지속가능한 산업과
글로벌 경쟁력을 위한
실천과 전력
출처: 국립중앙도서관 ISBN 서지정보(출판사 제출)
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
출처: 국립중앙도서관 ISBN 서지정보(출판사 제출)
부가기호 93570: 독자 대상 전문 · 발행 형태 단행본 · 내용 분류 기술과학.
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한림원출판사에서 2026-10-01 출간 예정으로 국립중앙도서관 ISBN 서지정보에 출간예정으로 등록됐던 도서입니다. 실제 출간·판매 여부는 서점에서 ISBN 9791199833999으로 확인할 수 있습니다.
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