제1장 연구의 개요 ················································································ 1
1. 연구의 배경 및 목적 ·················································································· 1
1) 연구 배경 ······························································································· 1
2) 연구 목적 ······························································································· 3
2. 연구의 내용 및 방법 ·················································································· 3
1) 연구 내용 ······························································································· 3
2) 연구 방법 ······························································································· 4
제2장 어묵산업의 정의 및 범위 정립 ·············································· 6
1. 어묵의 정의 및 산업연관구조 ··································································· 6
1) 정의 및 분류 체계 ················································································ 6
2) 어묵의 산업연관구조 분석 ································································· 13
2. 어묵산업의 정의 및 범위 ········································································ 17
1) 어묵산업의 정의 ·················································································· 17
2) 어묵산업의 범위 ·················································································· 20
제3장 해외 어묵산업의 사례 조사 ················································· 22
1. 일본 ············································································································ 22
1) 닛스이(ニッスイ) ················································································· 25
2) ㈜기분식품(紀文食品) ········································································· 29
3) ㈜스즈히로(鈴廣) 가마보코 ································································ 32
4) 일본가마보코협회(日本かまぼこ協会) ··············································· 43
5) 일본 편의점 빅 3 ; 세븐일레븐 재팬, 로손, 패밀리 마트 ··········· 46
2. 태국 및 프랑스 ························································································· 47
1) 태국 ······································································································ 47
2) 프랑스 ··································································································· 51
제4장 부산 어묵산업의 현황 및 구조 분석 ·································· 55
1. 부산 어묵산업의 현황 및 추이 분석 ····················································· 55
1) 사업체 및 종사자 ················································································ 56
2) 생산능력 및 생산량 ············································································ 61
3) 판매량 및 판매액 ················································································ 64
4) 수출량 및 수출액 ················································································ 67
5) 부산 어묵산업 사업체의 위상 : 국내외 판매액 기준 ···················· 70
2. 부산 어묵산업의 지역·산업간 연관구조 ················································ 74
1) 분석방법 ······························································································· 74
2) 분석결과 ······························································································· 76
제5장 어묵산업의 발전 방향 및 추진 사업 ·································· 79
1. 부산 어묵산업의 발전 방향 ···································································· 79
2. 부산 어묵산업의 발전을 위한 추진사업 ··············································· 84
1) 부산 어묵산업의 재도약을 위한 법령 마련 및 기초연구 추진 ···· 84
2) 부산 어묵산업의 추진 주체 및 체계 마련 ······································ 86
3) 지역 특화 원·부재료 투입률 제고 및 특산품과의 콜라보레이션 · 88
4) 이벤트 연계 및 체험·학습 기반 문화·관광사업 추진 ····················· 89
5) 수요자 맞춤형 프리미엄 간편·건강기능식 개발 및 시장 확대 ····· 92
6) 지속가능 발전을 위한 친환경·선순환 구조 구축 ··························· 96
7) 전통·가치를 이어가는 기업가 정신 고취 및 협회의 적극적 활동 · 100
8) 표준화·세계화 및 소비자 신뢰도 제고를 위한 다양한 인증 획득·관리·· 102
부록 ···································································································· 108
<표 Ⅱ-1> KSIC : 수산동물 훈제, 조리 및 유사 조제식품 제조업 ············ 7
<표 Ⅱ-2> ‘수산동물 훈제, 조리 및 유사 조제식품 제조업’의 내용·색인어 · 7
<표 Ⅱ-3> 수산물가공업통계의 수산물가공품 제품 분류 체계 : 연제품 ··· 8
<표 Ⅱ-4> 어묵의 종류 및 특징 ······································································· 9
<표 Ⅱ-5> 한국 재화 및 서비스 분류(KCPC) : 어묵 및 유사가공품 ······· 10
<표 Ⅱ-6> 무역통계의 HS(K) 코드 : 생선묵 ················································ 12
<표 Ⅱ-7> 어묵(수산물가공품)의 연관구조 : 중간 투입 및 수요 비중 ···· 16
<표 Ⅱ-8> 식품산업 관련 법령들의 산업별 정의 ········································ 19
<표 Ⅲ-1> 일본 닛스이의 기업 정보 및 어묵 제품 ···································· 26
<표 Ⅲ-2> 일본 ㈜기분식품의 기업 정보 및 어묵 제품 ····························· 31
<표 Ⅲ-3> 일본 스즈히로 어묵마을의 주요 시설 개요 ······························· 35
<표 Ⅲ-4> 태국 PFP의 기업 정보 및 어묵 제품 ········································· 49
<표 Ⅲ-5> 태국 Lucky Union Foods의 기업 정보 및 어묵 제품 ·········· 50
<표 Ⅲ-6> 프랑스 플뢰리 미숑의 기업 정보 및 어묵 제품 ······················· 52
<표 Ⅲ-7> 프랑스 Savencia F&D의 기업 정보 및 어묵 제품 ················· 54
<표 Ⅳ-1> 지역별 어묵산업의 사업체수 및 종사자수 ································· 59
<표 Ⅳ-2> 지역별 어묵산업의 업체당 종사자수 ·········································· 60
<표 Ⅳ-3> 지역별 어묵산업 즉석판매제조가공업 사업체수 ······················· 61
<표 Ⅳ-4> 지역별 어육가공품 생산능력 및 생산량 추이 ··························· 63
<표 Ⅳ-5> 지역별 어육가공품 판매량 및 판매액 추이 ······························· 66
<표 Ⅳ-6> 지역별 어육가공품의 수출량 대비 수출액(′18년) ····················· 68
<표 Ⅳ-7> 지역별 어육가공품 수출량 및 수출액 추이 ······························· 69
<표 Ⅳ-8> 어묵산업(어육가공품) 사업체의 국내외 판매 순위(′17년) ······· 72
<표 Ⅳ-9> 수산가공식품산업 사업체의 국내외 판매 순위(′18년) ············· 73
<표 Ⅳ-10> 부산 어묵산업(⊂수산가공품)의 지역·산업간 중간 투입구조 · 77
<표 Ⅳ-11> 부산 어묵산업(⊂수산가공품)의 지역·산업간 중간 수요구조 · 78
<그림 Ⅰ-1> 어묵산업의 현황 및 기대효과 ···················································· 2
<그림 Ⅰ-2> 연구 내용 및 추진 체계 ····························································· 5
<그림 Ⅱ-1> 식품공전 어육가공품류의 식품유형 : 어묵 ···························· 11
<그림 Ⅱ-2> 어묵산업의 연관구조 분석 체계 ·············································· 14
<그림 Ⅱ-3> 어묵산업의 정의 정립 ······························································· 20
<그림 Ⅱ-4> 어묵산업의 범위 정립 ······························································· 21
<그림 Ⅲ-1> 일본의 지역별 원료 어종 특화 어묵 ······································ 23
<그림 Ⅲ-2> 일본의 첨가물 특화 어묵 ························································· 23
<그림 Ⅲ-3> 일본의 다양한 어묵 세트 및 포장 디자인 ····························· 24
<그림 Ⅲ-4> 일본 닛스이의 가상 공장 견학 프로그램 ······························· 25
<그림 Ⅲ-5> 일본 닛스이의 ‘바다에서, 건강 EPA 라이프’ ······················· 27
<그림 Ⅲ-6> 일본 닛스이의 ‘양식 혁신’ ······················································· 28
<그림 Ⅲ-7> 일본 ㈜기분식품의 기분아카데미 ············································ 30
<그림 Ⅲ-8> 일본 스즈히로 어묵마을의 어묵장인 ······································ 32
<그림 Ⅲ-9> 일본 ㈜스즈히로 가마보코의 어묵제품 ··································· 33
<그림 Ⅲ-10> 일본 스즈히로 어묵마을의 시설 소개 ·································· 34
<그림 Ⅲ-11> 일본 스즈히로 어묵마을의 어묵 박물관 ······························· 36
<그림 Ⅲ-12> 일본 ‘어묵판 그림 국제콩쿠르, 작은 미술전’ 홍보·수상작 · 37
<그림 Ⅲ-13> 일본 스즈히로 어묵마을의 스즈나리 시장 시설 배치도 ···· 39
<그림 Ⅲ-14> 일본 스즈히로 어묵마을의 연간 이벤트 및 관련 제품 ······ 40
<그림 Ⅲ-15> 일본 스즈히로 인쇄어묵(プリかま) 및 사진 인쇄상자 ······· 41
<그림 Ⅲ-16> 일본가마보코협회 'ROAD TO 1000' & ‘꿈의 어묵’ 공모 ·· 45
<그림 Ⅲ-17> 일본 편의점 세븐일레븐의 오뎅 ············································ 46
<그림 Ⅲ-18> 태국 PFP의 어묵 원료 수급 및 수출 전략 ························· 48
<그림 Ⅲ-19> 태국 Lucky Union Foods 카니(KANI) 제품 판매처 ········ 51
<그림 Ⅳ-1> 전국 및 부산 어묵산업의 사업체수 추이 ······························· 56
<그림 Ⅳ-2> 전국 및 부산 어묵산업의 종사자수 추이 ······························· 57
<그림 Ⅳ-3> 지역별 어묵산업의 사업체·종사자 기준 입지계수(′18년) ····· 58
<그림 Ⅳ-4> 전국 및 부산 어묵산업의 생산량 추이 ··································· 62
<그림 Ⅳ-5> 전국 및 부산 어묵산업의 판매량 추이 ··································· 65
<그림 Ⅳ-6> 전국 및 부산 어묵산업의 판매액 추이 ··································· 65
<그림 Ⅳ-7> 전국 및 부산 어묵산업의 수출량 추이 ··································· 67
<그림 Ⅳ-8> 전국 및 부산 어묵산업의 수출액 추이 ··································· 68
<그림 Ⅳ-9> 부산 어묵산업의 지역·산업간 연관구조 분석방법 ················ 75
<그림 Ⅴ-1> 부산 어묵산업의 발전을 위한 기본 방향 ······························· 80
<그림 Ⅴ-2> ‘제 2장 어묵산업의 정의 및 범위 정립’ 요약 및 시사점 ··· 81
<그림 Ⅴ-3> ‘제 3장 해외 어묵산업의 사례 조사’ 요약 및 시사점 ········· 82
<그림 Ⅴ-4> ‘제 4장 부산 어묵산업의 현황 및 구조 분석’ 요약 및 시사점 · 83
