식품 및 그 제조방법의 특허법적 보호에 관한 연구

심미랑 성균관대학교 법학연구소 2012 성균관법학 Vol.24 No.1

As the importance of patents for food has been raised, this paper would like to discuss the patent protection of general foods and the manufacturing method including traditional foods. First, it is reviewed whether foods of which the essential purpose is to offer nutrients for human life sustaining can be patent subject matter and the types of patents in foods industry are classified dividing a substance invention and a method invention. Furthermore, the legal issue are checked out in the patent application cases in order that large corporations deprive home or small companies of their original recipes and mass manufacture. Particularly, concerning inventive step and non-obviousness, the patentability of inventions for food by sensory attributes such as its taste and flavor is reviewed. And this paper studies the legal issues caused by the difference of the subject matter between patents and utility models. This paper further summarizes the methods of providing a written description of the food invention focusing on the method of description for sensory attributes, means plus function claims and product by process claims. Finally, when patentabilities and infringements for food patent, the food's attributes characterized by their function, use, manufacturing and processing should be considered.

가구 형태가 식품 산업별 음식물비 소비지출패턴에 미치는 영향

이성림(Lee, Seonglim) 한국소비문화학회 2014 소비문화연구 Vol.17 No.3

본 연구는 1인 독신 가구와 2인 가구가 증가하고, 가구원 수가 지속적으로 감소하는 한국 가구 형태의 변화가 음식물 소비지출 패턴에 미치는 영향을 고찰하였다. 2012 가계동향조사 자료를 사용하여 가구 형태와 사회인구학적 특성이 1차, 2차, 3차 산업별 음식물비 지출 비중에 미치는 영향을 회귀분석하였으며 다음과 같은 결과가 도출되었다. 첫째, 가계생산이론이 제시하는 바와 같이, 노인 독신과 노인 부부, 성인미혼자녀 가구, 여성 가구주가구에서 가계생산 시간과 기술이 요구되는 1차 산업 농축수산물 소비지출 비중이 크고, 가계생산 시간과 기술이 부족하다고 할 수 있는 젊은 독신 가구는 3차 외식 서비스 지출 비중이 높다. 따라서 은퇴자 가구의 증가는 농축수산물 수요를 어느 정도 증가시키는 효과가 있으며, 젊은 독신 및 부부 가구가 증가함에 따라 외식 수요가 증가할 것으로 보인다. 둘째, 영유아 자녀 가구에서 2차 제조식품의 비중 크게 나타났다. 저출산의 영향으로 제조식품의 주요 수요층인 영유아 자녀 가구의 비중은 줄어들고, 수요가 작은 노인 및 젊은 독신 가구의 비중은 증가될 것으로 예상되는 바, 현재의 인구 변화는 제조식품 수요에 부정적인 영향을 미칠 것으로 예상된다. 셋째, 가구소득이 증가할수록 제조식품지출 비중이 감소하고, 독립적인 영향이 매우 크다는 결과로부터 경제수준이 향상될수록 제조식품에 대한 수요가 감소할 가능성이 제기된다. 넷째, 가계생산 규모의 경제 효과를 얻을 수 있는 가구원수가 감소할수록 외식지출 비중은 증가하고, 농축수산물과 제조식품에 대한 지출은 감소하는 관계가 나타났다. This study investigated the effect of recent demographic changes in Korean households including increasing number of single or two-person households and reducing household size on food consumption pattern. Using the data from the 2012 Family Income and Expenditure Survey, seemingly unrelated regression analysis was conducted on the proportion of food expenditures spent on the three food categories produced by primary, secondary, and tertiary industry sectors. The major findings were as follows. First, elderly single, household with an adult unmarried child, and female headed households spent more proportion of the food expenditures on the farm and aquatic products which required more household production time and skill, while young single and young couple only households spent more on food away from home compared to other household types. These results suggested that increasing retired households would be related with increasing demand for farm and aquatic products, and the demand for food away home would be increased with increasing number of young single and young couple only households. Second, households with an infant and a preschooler spent more, but elderly and young single households spent less on the manufactured food compared to other household types. These results suggested that a low fertility rate and recent demographic trend of aging and single life might have a negative effect on demand for the manufactured food. Third, as household income increased, the proportion of food expenditure that spent on the manufactured food decreased, which suggested that demand for manufactured food might be reduced with the improvement of the level of living. Forth, household size, which reflected economy of scale of the household production, was found to be negatively related with food away from home and positively related with farm and aquatic products and manufactured food.

메뉴트렌드 군집에 대한 대응과 사례 연구

나정기(Jeong-Ki Na),최재홍(Jae-Hong Choi) 한국식공간학회 2009 식공간연구 Vol.4 No.1

This study was trying to cluster menu trends and to present its responses and cases towards each trends through the literature research on the food production/manufacture, distribution and consumption. First, the author presented the references for the sake of clustering menu trends through the literature research and extracted the utility, health, variety, and symbolism as the key words. Second, the author clustered the menu trends of utility, health, variety, and symbolism-oriented based on the extracted key words. Third, its motives, appropriate responses, and cases for the four menu trends were presented. Finally, the authors suggested that the follow-up research should be succeeded in validating the results.

농산물가공업체의 제조윤리가 식품안전과 제품신뢰에 미치는 영향 - 전북의 소규모 농산물 가공업체를 중심으로 -

구한결 ( Gu¸ Han-gyeol ),장동헌 ( Jang¸ Dong-heon ) 한국유기농업학회 2021 韓國有機農業學會誌 Vol.29 No.3

This study investigated the effect of the level of ethics in food manufacturing of agricultural products processing companies on food safety and product trust. In general, a company’s food manufacturing ethics is complex, includes social responsibility, and has a potential impact on stakeholders. The main implications summarized based on the analysis results are the expansion of the HACCP application of the agricultural product processing system, the production of safe agri-food that fulfills social responsibilities with an ethical awareness, including entrepreneurial awareness, from raw materials to processing, packaging, and distribution from a long-term perspective. It was found that it was necessary to secure product trust and to provide education, consulting and management on ethical awareness.

음료제조업 폐수처리슬러지와 음폐수의 병합소화 가능성 연구

윤영삼,강준구,손준익,김기헌,이수영 한국폐기물자원순환학회 2015 한국폐기물자원순환학회지 Vol.32 No.4

According to the elementary analysis on organic wastes, the C/N ratio, a major condition for anaerobic digestion, is 5.40 to 9.23, except for food waste leachate (FWL). Defined by Tchobanoglous’ mathematical biogas prediction model, methane gas and biogas productions increased, depending on the mixing rate of FWL. Furthermore, anaerobic digestion both wastewater sludge and food waste leachate based on the right mixing ratio, increases methane gas productions compared to digesting wastewater sludge alone. In other words, co-anaerobic digestion is more likely to realize biogasification than single anaerobic digestion. We mix food waste leachate and wastewater sludge from the dairy and beer manufacturing industry by the proportion of 1 : 9, 3 : 7 and 5 : 5. It turns out that they produced 118, 175 and 223 CH4 mL/g VS in the dairy manufacturing and 176, 233 and 263 CH4 mL/g VS in beer manufacturing of methane gas. The result suggests that as the mixing rate of food waste leachate rises, the methane gas productions increases as well. And more methane gas is made when co-digesting wastewater sludge and food waste leachate based on the mixing ratio, rather than digesting only wastewater sludge alone. Modified Gompertz and Exponential Model describe the BMP test results that show how methane gas are produced from organic waste. According to the test, higher the mixing rate of food waste leachate is, higher the methane gas productions is. The mixing ratio of food waste leachate that produces the largest volume of methane gas is 1 : 9 for the dairy industries and 3 : 7 for brewery. Modified Gompertz model and Exponential model describe the test results very well. The correlation values (R2) that show how the results of model prediction and experiment are close is 0.920 to 0.996.

음료제조업 폐수처리슬러지와 음폐수의 병합소화 가능성 연구

윤영삼,강준구,손준익,김기헌,이수영 한국폐기물자원순환학회 2015 한국폐기물자원순환학회지 Vol.32 No.4

According to the elementary analysis on organic wastes, the C/N ratio, a major condition for anaerobic digestion, is 5.40 to 9.23, except for food waste leachate (FWL). Defined by Tchobanoglous’ mathematical biogas prediction model, methane gas and biogas productions increased, depending on the mixing rate of FWL. Furthermore, anaerobic digestion both wastewater sludge and food waste leachate based on the right mixing ratio, increases methane gas productions compared to digesting wastewater sludge alone. In other words, co-anaerobic digestion is more likely to realize biogasification than single anaerobic digestion. We mix food waste leachate and wastewater sludge from the dairy and beer manufacturing industry by the proportion of 1 : 9, 3 : 7 and 5 : 5. It turns out that they produced 118, 175 and 223 CH4 mL/g VS in the dairy manufacturing and 176, 233 and 263 CH4 mL/g VS in beer manufacturing of methane gas. The result suggests that as the mixing rate of food waste leachate rises, the methane gas productions increases as well. And more methane gas is made when co-digesting wastewater sludge and food waste leachate based on the mixing ratio, rather than digesting only wastewater sludge alone. Modified Gompertz and Exponential Model describe the BMP test results that show how methane gas are produced from organic waste. According to the test, higher the mixing rate of food waste leachate is, higher the methane gas productions is. The mixing ratio of food waste leachate that produces the largest volume of methane gas is 1 : 9 for the dairy industries and 3 : 7 for brewery. Modified Gompertz model and Exponential model describe the test results very well. The correlation values (R2) that show how the results of model prediction and experiment are close is 0.920 to 0.996.

Study of Anaerobic Co-Digestion on Beverage Wastewater Sludge and Food Waste Leachate

( Young-sam Yoon ),( Jun-gu Kang ),( Suyoung Lee ),( Jun-ik Son ),( Ki-heon Kim ) 한국폐기물자원순환학회(구 한국폐기물학회) 2015 한국폐기물자원순환학회 3RINCs초록집 Vol.2015 No.-

According to the elementary analysis on organic wastes, the C/N ratio, a major condition for anaerobic digestion, was 5.40 to 9.23, except for food waste leachate(FWL). Defined by Tchobanoglous’ mathematical biogas prediction model, methane gas and biogas productions increased, depending on the mixing rate of FWL. Furthermore, anaerobic digestion both wastewater sludge and food waste leachate based on the right mixing ratio, increased methane gas productions compared to digesting wastewater sludge alone. In other words, co-anaerobic digestion is more likely to realize bio-gasification than single anaerobic digestion. We mixed food waste leachate and wastewater sludge from the dairy and beer manufacturing industry by the proportion of 1:9, 3:7 and 5:5. It turns out that they produced 118, 175 and 223 CH₄ mL/g VS in the dairy manufacturing and 176, 233 and 263 CH4 mL/g VS in beer manufacturing of methane gas. The result suggests that as the mixing rate of food waste leachate rises, the methane gas productions increases as well. And more methane gas is made when co-digesting wastewater sludge and food waste leachate based on the mixing ratio, rather than digesting only wastewater sludge alone. Modified Gompertz and Exponential Model described the BMP test results that showed how methane gas are produced from organic waste. According to the test, higher the mixing rate of food waste leachate was, higher the methane gas productions was. The mixing ratio of food waste leachate that produced the largest volume of methane gas was 1:9 for the dairy industries and 3:7 for brewery. Modified Gompertz model and Exponential model described the test results very well. The correlation values(R²) that show how the results of model prediction and experiment are close was 0.920 to 0.996.

식품 제조기업의 생산 효율성 분석

김태양,이상현 한국농업경제학회 2023 農業經濟硏究 Vol.64 No.4

The purpose of this study is to examine the production efficiency of food manufacturing enterprises. For this purpose, the study constructed seven-year panel data of domestic manufacturing companies from 2015 to 2021. In addition, the production efficiency of food manufacturing companies was reviewed through Stochastic Frontier Analysis(SFA), a parametric approach, and the efficiency of each technology and industry was compared and analyzed to examine its characteristics in more detail. The main results of the study are as follows: First, the food industry has lower efficiency compared to other industries(general, high-tech), but its technological efficiency has increased over time. Second, the food industry showed a close positive relationship with R&D along with production factors, capital and labor. Third, as a result of analyzing the factors determining inefficiency, the smaller the size of the food industry, the greater the inefficiency. The conclusion of this study suggests the need for corporate activities and management strategies to increase the productivity of domestic food manufacturing Companies.

블루오션 전략을 활용한 강소기업의 신제품 개발이 경영성과에 미치는 영향에 관한 연구 : 식품제조업체를 중심으로

김형일(Hyung-Il Kim),신영재(Young-Jae Shin) 한국산업경영시스템학회 2020 한국산업경영시스템학회지 Vol.43 No.1

This study is an empirical research to find out the effect on the management performance of hidden champions of food manufacturing companies when using blue ocean strategy for new product development. In order to achieve the purpose of this study, we conducted a questionnaire survey on hidden champions in the domestic food manufacturing industry and proceeded empirical analysis. When small and medium-sized enterprises in food manufacturing industries develop a new product, searching for non-customer, rebuilding the market boundary, and linking the external networks have a significant impact on their management performance. However, the fair procedure did not have a significant effect on the management performance. In terms of relative influence, rebuilding the market boundary was most affecting, followed by searching for non-customer and linking the external networks. On the other hand, this study implicated the management performance of hidden champions of food manufacturing industries when new products is developed by using the blue ocean strategy. Obtained results are as follows. If small and medium-sized enterprises of food manufacturing industries develop new products, it will be able to improve the management performance by utilizing strategies such as searching for non-customer, rebuilding the market boundary, and linking the external networks. In particular, the rebuilding the market boundary among the blue ocean strategies has a relatively high impact on management performance.

비즈니스 트리즈를 활용한 식품제조 강소기업의 신제품 개발에 관한 연구

김형일,이상엽,신영재 한국SCM학회 2022 한국SCM학회지 Vol.22 No.2

In the new product development of food manufacturing Hidden Champions, the Business TRIZ was found to improve the performance of new product development regardless of the size of the enterprise. Specifically, first, it was found that both the case where internal members had a Business TRIZ thinking and Business TRIZ an diffused organizational culture had a positive effect on improving the performance of new product development. Second, the effect of Business TRIZ on new product development performance was found to be independent of the number of employees or the size of sales. This study empirically analyzes the effect of Business TRIZ on new product development performance of Hidden Champions operating in the food manufacturing industry. It is also expected to be able to suggest new alternatives that can increase the success rate of new product development to managers and practitioners of Hidden Champions.