세계김치연구소 설립 마스터플랜 수립

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(1)C 2009-24 | 2009. 6.. 세계김치연구소 설립 마스터플랜 수립. 최 지 현 전 창 곤 최 병 옥 김 종 우 김 동 훈 (주)삼우. 선임연구위원 연 구 위 원 부연구위원 위촉연구원 연. 구. 원.

(2) 연구 담당 최지현 전창곤 최병옥 김종우 김동훈 연구자문단 (주)삼우설계. 선임연구위원 연구위원 부연구위원 위촉연구원 연구원. 연구 총괄 세계김치연구소의 비전과 운영방향 세계김치연구소 입지요건 및 선정기준 국내 김치시장의 여건변화 및 전문가 조사 세계 김치시장 동향 및 전문가 조사 세계김치연구소의 중장기 연구개발 방향 세계김치연구소 건축계획.

(3) i. 머 리 말. 음식은 역사와 문화를 지니고 그 나라를 대표하며, 그 자체가 중요한 산업으 로서 인식되어 왔다. 한국 김치는 1988년 서울올림픽을 계기로 국제적 인지도 가 높아지면서 글로벌 식품으로 산업화와 상업화 시대로 진입하게 되었다. 최근 한식의 세계화․퓨전화 추세와 건강식품 인식 증대로 김치가 한식메뉴의 핵심으로 부상하고 있어 김치 세계화의 필요성이 제기되고 있다. 김치의 오랜 역 사와 국내외적 명성에도 불구하고 한국 김치의 우수성을 입증하고 이를 미래 전통 식품으로 자산화 할 수 있는 과학적 연구는 그 동안 체계적으로 수행되지 못했다. 김치의 종주국으로서 위상을 제고하고, 김치를 ‘Brand Korea' 상품으로 육성 하기 위해서는 김치 연구에 대한 체계적이고 종합적인 접근이 필요하며, 이와 같은 역할을 수행할 핵심기구가 필요하다. 본 연구는 향후 김치연구의 허브기능을 맡게 될 뺷세계김치연구소뺸의 설립형 태, 운영방안, 입지선정요건, 건축계획 등 연구소 설립 마스터플랜을 수립하고 자 수행되었다. 세계김치연구소는 발효, 저장, 유통 등 핵심·원천·현장애로기술 등의 국가 R&D 사업을 선도하고, 김치 세계화를 위한 홍보, 마케팅, 체험 등의 다목적 기능을 수행하는 종합 콘트롤타워 역할을 수행하게 될 것이다. 아무쪼록 이번에 설립되는 세계김치연구소가 김치 관련산업 부가가치의 창 출과 전·후방 경제효과를 최대화하여 향후 세계 절임류 및 발효 시장을 선도할 것으로 기대된다. 끝으로 본 연구에 도움을 주신 농림수산식품부, 지방자치단체, 김치 연구전 문가, 김치업체 관계자 여러분께 진심으로 감사드린다. 2009. 6. 한국농촌경제연구원장 오 세 익.

(4) ii. 요. 약. 이 연구는 최근 한식 세계화․퓨전화 추세와 건강식품 인식증대로 김치가 한식메뉴의 핵심으로 부상하고 있는 시점에서 향후 김치연구의 허브기능을 맡 게 될 『세계김치연구소』의 설립형태, 운영방안, 입지선정요건, 건축계획 등 세계김치연구소의 설립 마스터플랜을 수립하기 위해 수행되었다. 먼저 국내외 김치시장의 여건변화와 전망을 통하여 국내 김치산업에 대해 진단하고 발전전략이 제시되었다. 세계인의 입맛에 적합한 메뉴 개발, 김치 효 능에 대한 홍보 및 마케팅 전략과 외국산 김치와의 차별화 등이 주요전략으로 추진되어야 한다. 기존에 대학이나 업체에서 수행해 온 김치관련 연구개발 (R&D)은 체계적으로 수행되지 못하였다. 세계김치연구소는 김치관련 핵심기반 R&D에 대한 종합연구 뿐 아니라 김치 세계화를 위한 홍보, 마케팅, 체험 등의 다목적 기능을 수행할 수 있어야 한다. 연구소의 운영형태는 기존인력과 시설의 활용, 예산절감, 신속한 출범 등을 고 려 할 때 기존 정부출연기관의 부설연구소 형태로 출범하되 장기적으로는 발 효식품연구로의 기능 확대 등을 고려하여 별도의 출연기관으로 독립시키는 방 안이 검토되었다. 세계김치연구소 입지요건과 선정기준이 제시되었다. 입지평가 항목으로는 입 지 후보지역의 김치관련 연구 및 산업 인프라, 입지환경, 지방 자치단체의 의지 3가지 항목을 다양하게 평가할 수 있도록 하였다. 세계김치연구소는 기존의 기업, 연구소, 대학 부설 연구소와 차별화 될 수 있 도록 공공․공익의 기초연구, 체계적 기업지원 서비스 및 안전시스템 구축, 김 치 세계화를 위한 홍보 및 교육, 향후 자립화를 위한 프로그램 개발 등을 담당 하는 형태의 중․장기 로드맵을 작성하였다. 마지막으로 세계김치연구소의 입 지가 선정되지는 않았지만 유사사례를 검토하여 연구소 부지의 용도지구는 준주거지역(건폐율 70%, 용적율 200%로 가정)으로 가정하고, 대지면적은 최소.

(5) iii 한 13,014.60㎡, 건축면적 4,844.19㎡, 연구동(6층)과 전시·체험동(2층)으로 건 축기본계획을 수립하였다. 현시점에서 세계김치연구소의 설립은 한국이 김치종주국으로서 확고한 위 상을 구축하고, 김치산업의 경쟁력 제고를 위해 절대적으로 필요한 상황이다. 기존의 김치연구가 대학과 산업체에서 분산 수행되어 공공성과 연속성을 지니 지 못하고 있어 세계김치연구소는 명실상부한 향후 김치연구의 컨트롤타워 역 할을 수행해야 한다. 세계김치연구소의 기능이 정착된 이후에는 우리나라가 경 쟁력을 지니고 있는 젓갈, 장류 등 발효식품까지 연구영역을 확대함으로써 관 련연구의 시너지효과를 극대화하고, 농업의 부가가가치도 극대화시킬 필요가 있다. 본 연구가 종료되는 시점에서 연구소의 입지가 결정되지 않았지만 지역의 관련인프라와 문화적 기반, 지자체의 열정 등을 고려할 때 수도권보다는 지방 입지가 적절할 것으로 판단된다. 연구소 입지가 결정되면 지자체, 관련출연기 관 등 관계자로 구성된 뺷세계김치연구소설립추진단(가칭)뺸을 출범시켜 운영 조직과 운영체계 등에 대해 세부계획을 수립해야 할 것이다. 세계김치연구소가 수행해야할 R&D 기능은 본 연구에서도 상세히 제시되었 지만 새롭게 출범하게 될 연구소에서 자문위원회 등의 구성을 통해 체계적으 로 R&D 로드맵을 재정립할 필요가 있다..

(6) iv hiz{yhj{. Blueprint for a Master Plan to Establish Global Kimchi Research Institute. This study is designed to set up a master plan to establish the Global Kimchi Research Institute which will be the global hub for studies on kimchi. The study deals with issues that need to be considered in constructing the master plan, such as organization type, management direction, prerequisites for selecting the institute's location, and construction plan. After examining closely the conditions and prospects of the domestic and overseas kimchi markets, the kimchi industry in Korea was examined and the strategies to employ were presented. Major strategies such as development of a menu suitable to global tastes, differentiation of domestic kimchi from foreign ones, and marketing and publicizing of the benefits of kimchi must be undertaken. However, this study did not systematically examine the research and development performed by domestic universities and companies. The Global Kimchi Research Institute should be able to perform a lot of functions, such as comprehensive basic research, promotion, marketing, and hands-on experience of kimchi for its globalization. In view of the benefits of using the existing human resources and facilities, as well as budget saving and rapid foundation, this study reviewed the idea of establishing the Global Kimchi Research Institute as a government-funded research branch in the initial stage, and later on, an independent institute with functions expanded to cover research on other fermented food. The prerequisites and criteria for selecting the site of Global Kimchi Research Institute are suggested. The items to consider in evaluating the site are the infrastructure for research and industry development, the surroundings of the location, and the will of the local government. A mid to long-term road map was developed to differentiate the global research institute from existing academic and corporate research centers, that is, to ensure research for public good, provide systemic support to companies, assist the construction of a safety system, promote public relations activities and education for kimchi's globalization, and assist program development to help the institute stand on its own feet..

(7) v Lastly, though the location of the Global Kimchi Research Institute is not yet determined, an architectural design was drawn after reviewing similar projects of the past. The plottage and building area are set at no less than 13,014㎡ and 4,844.19㎡ respectively. Also, a six-story building for research and a two-story structure for exhibition and hands-on experience are planned. The construction of the Global Kimchi Research Institute is essential at this moment in time to consolidate Korea' standing as the originating country of kimchi and increase its competitiveness. The research institute should play the role as a 'control tower' of kimchi studies because the existing research on kimchi is performed randomly by diverse companies and universities without continuity. When the research institute settles down and functions properly, it is necessary to expand the research fields to include those of other fermented food that Korea excels in and maximize the synergy from the research, thus maximizing the value creation in the domestic agricultural sector. Even though the location of the institute is not yet decided when this study is made, we find it suitable to locate the institute in a non-metropolitan area in consideration of related local infrastructure, cultural background, and the passion of local governments. When the construction site is selected, it is necessary to launch a working group (tentatively named the Construction Working Group for Global Kimchi Research Institute) and draw up a detailed plan on management organization and operation system. Although the functions to be performed by the Global Kimchi Research Institute are suggested in detail, it is necessary to reshape the road map at the future advisory committee of the institute.. Researchers: Choi Ji-Hyeon, Jeon Chang-Gon, Choi Byung-Ok, Kim Jong-Woo, Kim Dong-Hun, SAMOO ARCHITECTS & ENGINEERS Research period: 2009. 4. - 2009. 6. E-mail address: jihchoi@krei.re.kr.

(8) vi. 차. 례. 제1장 서 론 1. 연구 배경 ······································································································ 1 2. 연구 목적 ······································································································ 3 3. 연구 내용 ······································································································ 3 4. 선행연구 검토 ······························································································· 5 5. 연구 방법 ······································································································ 7 제2장 세계 김치시장의 여건 변화와 전망 1. 국내 김치시장의 여건 변화와 전망 ··························································· 9 2. 세계 김치시장 동향 ··················································································· 20 3. 김치산업의 진단(SWOT)과 발전전략 ······················································ 25 제3장 세계김치연구소의 비전과 운영전략 1. 세계김치연구소 설립의 필요성 ································································· 28 2. 세계김치연구소의 비전과 과제 ································································· 31 3. 세계김치연구소 기능 ·················································································· 33 4. 세계김치연구소 운영 형태 ········································································ 49 5. 세계김치연구소 설립 추진방향 ································································· 59 제4장 세계김치연구소의 입지요건과 선정기준 1. 세계김치연구소 지방입지 검토 배경 ······················································· 67 2. 세계김치연구소 입지 평가요소 ································································· 68 3. 세계김치연구소 설립의 기대효과 ····························································· 78.

(9) vii. 제5장 세계김치연구소의 중장기 연구개발 방향 1. 김치연구의 동향과 전망 ············································································ 81 2. 세계김치연구소의 R＆D 로드맵 ······························································· 86 제6장 세계김치연구소 건축계획 1. 연구시설 기본계획 ····················································································· 99 2. 유사사례 검토 ··························································································· 110 3. 연구시설의 규모 검토 ·············································································· 113 4. 건축 기본계획 ··························································································· 120 제7장 요약 및 결론. 부록 1: 김치시장 현황과 전망 ········································································ 140 부록 2: 세계김치연구소 설립 마스터플랜 수립을 위한 조사표 ················· 148 부록 3: 세계김치연구소 설립 마스터플랜 수립을 위한 전문가 조사 결과 155 참고 문헌 ··········································································································· 161.

(10) viii. 표 차 례. 제2장 표 2-1. 1인당 연간 김치 취식량 ··································································· 9 표 2-2. 김치시장 규모 ·················································································· 10 표 2-3. 김치 생산주체별 국내 시판용 공급 현황(2007) ·························· 11 표 2-4. 한국산 배추 수출현황 ····································································· 12 표 2-5. 배추 수입현황 ·················································································· 13 표 2-6. 한국산 김치 수출현황 ····································································· 13 표 2-7. 김치 수입현황 ·················································································· 15 표 2-8. 2007년 김치 수출 실적별 업체 현황 ············································ 16 표 2-9. 김치 제조업체 현황 ········································································· 17 표 2-10. 주요 김치업체 시장점유율 ··························································· 17 표 2-11. 수급모형 구조 ················································································ 18 표 2-12. 김치 중장기 수급 전망 ································································· 19 표 2-13. 일본의 연도별 김치 생산량 추이 ················································ 21 표 2-14. 일본 배추류 스케모노 1세대 당 연간 지출금액 및 수량, 평균가격 · 22 표 2-15. 일본 시장의 김치 현황 및 특성 ·················································· 23 표 2-16. 중국의 김치시장 규모 ··································································· 24 표 2-17. 중국 김치 대한국 수출실적 ························································· 25 표 2-18. 김치산업의 SWOT 분석 ······························································· 26 표 2-19. 김치산업의 발전전략 ····································································· 28 제3장 표 3-1. 산업체의 김치관련 연구 현황 ························································ 33 표 3-2. 대학의 김치관련 연구 현황 ··························································· 35.

(11) ix 표 3-3. 공공기관의 김치관련 연구 현황 ···················································· 36 표 3-4. 김치관련 연구 인프라 실태 ··························································· 38 표 3-5. 분야별 김치연구 수준의 평가 ························································ 39 표 3-6. 세계김치연구소(국책연구소)의 정체성 ·········································· 48 표 3-7. 정부출연 연구기관 부설연구소 형태 ············································ 50 표 3-8. 별도의 정부출연 연구기관 형태 ···················································· 53 표 3-9. 민관 공동출자 재단법인 형태 ························································ 54 표 3-10. 별도의 국가 연구기관 또는 국가기관 부설 연구소 형태 ········ 57 제4장 표 4-1. 세계김치연구소 입지 선정 기준 ···················································· 69 표 4-2. 세계김치연구소 입지 선정 심사평가표 ········································· 70 표 4-3. 입지 후보지역의 김치 관련 연구인력 평가 ································· 71 표 4-4. 입지 후보지역 김치 및 장류, 발효식품 연구실적 평가 ············· 71 표 4-5. 입지 후보지역 김치·발효식품에 관한 네트워크 평가 ················ 71 표 4-6. 김치 관련 유사기관 및 시설의 집적도 ········································ 72 표 4-7. 김치 제조 및 유통기반 ··································································· 72 표 4-8. 김치 수출기반 조성 및 실적 ························································· 72 표 4-9. 고품질 원재료 공급기반의 구축여부 평가 ································· 73 표 4-10. 고품질 부재료 공급기반의 구축여부 평가 ······························· 73 표 4-11. 김치관련 행사 인지도 ··································································· 74 표 4-12. 김치관련 관광시설 보유여부 ························································ 74 표 4-13. 김치관련 전통 요식업체 등 관련 산업 인프라 ························· 74 표 4-14. 김치 및 발효식품산업 육성계획 수립 여부 ······························· 75 표 4-15. 부지면적 ························································································· 75 표 4-16. 환경영향 ························································································· 75 표 4-17. 소음과 매연을 발생시키는 시설 ·················································· 76 표 4-18. 환경오염 유발 시설 ······································································· 76.

(12) x 표 4-19. 민원을 발생시킬 만한 거주 지역 ················································ 76 표 4-20. 세계김치연구소 종주국 역할수행 가능성 ··································· 77 표 4-21. 종균활용 및 발효식품 분야 성장 가능성 ··································· 77 표 4-22. 해외보급 및 문화전파 역할 수행 가능성 ··································· 77 표 4-23. 무상으로 제공하는 토지 ······························································· 78 표 4-24. 지자체 지원의지 ············································································ 78 제5장 표 5-1. 국내 김치 제조업체 연매출액 및 규모 ········································ 82 표 5-2. 연구수준의 현재위치와 기술투자 후 완성도 ······························· 96 제6장 표 6-1. 실험실과 샤프트의 배치관계 ························································ 103 표 6-2. 단위모듈 적용사례 ········································································· 106 표 6-3. 실당 사용인원에 따른 연구실 구성 ············································ 107 표 6-4. 연구소 유사사례 ············································································ 111 표 6-5. 전시시설 유사사례 ········································································· 112 표 6-6. 세계김치연구소 시설면적 ····························································· 114 표 6-7. 연구시설 면적 사례조사 ······························································· 115 표 6-8. 전시/체험시설 면적 사례조사 ······················································ 117 표 6-9. 연구소 건축이 허용된 용도지구 ·················································· 118 표 6-10. 도시계획조례가 정할 경우에 연구소 건축이 허용된 용도지구 ··· 118 표 6-11. 배치대안별 부지조건 ··································································· 119 표 6-12. 건축개요 ······················································································· 120 표 6-13. 건축법규 검토사항 ······································································· 121 표 6-14. 주차장관련 법규 검토사항 ························································· 122 표 6-15. 기타관련 법규 검토사항 ····························································· 122 표 6-16. 세계김치연구소 예상 공사비(제시안) ········································ 131.

(13) xi 표 6-17. 세계김치연구소 예상 공사비(비교안) ········································ 132 표 6-18. 연구시설(R&D) 공사비 사례 ······················································ 132 표 6-19. 전시/체험시설 공사비 사례 ························································ 133 표 6-20. Plant 공사비 사례 ········································································ 133 표 6-21. 건축유형별 공사비-참고(조달청/2005) ······································· 133 표 6-22. 김치연구소의 보유 장비 가격 ···················································· 134 표 6-23. Pilot Plant를 위한 기계설비의 종류 ·········································· 135 부록 부표 1-1. 김치 제조업체 수 현황 ····························································· 140 부표 1-2. 김치 제조업체의 생산량 및 판매액 추정 ······························· 140 부표 1-3. 김치 생산주체별 국내 배추김치 생산량 및 비중 추정 ········ 141 부표 1-4. 국내 김치 생산주체별 공급량 비중 ········································ 141 부표 1-5. 수입김치의 세부 유통경로 분류 ·············································· 143 부표 1-6. 김치 수출실적 추이 ··································································· 144 부표 1-7. 김치 수입실적 추이 ··································································· 144 부표 1-8. 김치 수입 전망 ·········································································· 145 부표 1-9. 김치 수출 전망 ········································································ 146 부표 1-10. 배추․김치 1인당 소비량 전망 ·············································· 147 부표 3-1. 응답자 소속 ················································································ 155 부표 3-2. 김치 관련 연구에 종사하는 인력 ············································ 155 부표 3-3. 응답자의 업무 분야 ··································································· 155 부표 3-4. 김치 생산 및 유통에 종사하는 인력 ······································· 156 부표 3-5. 김치 연구․개발에 종사하는 인력 ·········································· 156 부표 3-6. 제조김치의 주요 판매시장 ························································ 156 부표 3-7. 국내 김치산업의 당면문제 ························································ 157 부표 3-8. 국내 김치산업의 국제경쟁력 제고를 위한 당면과제 ············ 157.

(14) xii 부표 3-9. 세계김치연구소 설립에 관한 의견 ·········································· 157 부표 3-10. 세계김치연구소의 바람직한 설립형태 ··································· 158 부표 3-11. 세계김치연구소의 적합한 설립형태를 선택한 이유 ············ 158 부표 3-12. 향후 세계김치연구소의 R&D 기능 수행방식 ······················ 158 부표 3-13. 세계김치연구소가 중점적으로 수행해야 하는 독자적인 R&D 분야159 부표 3-14. 세계김치연구소가 수행해야 할 주요한 고유기능 ························ 159 부표 3-15. 자연과학분야 R&D와 소프트웨어분야의 바람직한 연구수행 비중··· 159 부표 3-16. 세계김치연구소의 가장 적정한 연구영역 ····························· 160 부표 3-17. 발효식품영역으로 연구분야를 확대하는 바람직한 시기 ····· 160 부표 3-18. 세계김치연구소의 적정인력 규모 ·········································· 160.