KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY (한국포장학회지)

Korea Society of Packaging Science and Technology (한국포장학회)
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Analytical Survey on the Package Source, Components, and Various Characteristics of Processed Foods in Korea

국내 가공식품의 포장 재질, 형태 및 다양한 특징 분석 연구

  • Song, Hyun Ju (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University) ;
  • Chang, Yoonjee (Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University) ;
  • Park, Se-Jong (Food Additives and Packaging Division, Ministry of Food and Drug Safety) ;
  • Choi, Jae Chun (Food Additives and Packaging Division, Ministry of Food and Drug Safety) ;
  • Han, Jaejoon (Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University)
  • 송현주 (고려대학교 생명공학과) ;
  • 장윤지 (고려대학교 생명과학대학 식품공학과) ;
  • 박세종 (식품의약품안전처 첨가물포장과) ;
  • 최재천 (식품의약품안전처 첨가물포장과) ;
  • 한재준 (고려대학교 생명과학대학 식품공학과)
  • Received : 2017.10.12
  • Accepted : 2017.11.10
  • Published : 2017.12.31
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Abstract

This study was conducted to investigate the packaging characteristics including pack sources and pack components of processed foods in Korea. For the survey, 704 food package samples were selected based on the consumption of top 10 brackets in each food item. They were consisted of 1,245 packaging components. Seven specific items were firstly investigated including product name, capacity of the food, package component, package source, food contact area, food contact ratio, and package thickness. The processed foods in Korea can be classified into 16 pack sources and 21 pack components, respectively. By using this information, the data were analyzed specifically. The collected data were analyzed in 8 major categories: frequency of use by pack components and pack sources, pack components by the products, pack sources by the products and pack components, pack thickness/food contact ratio by the products, food contact ratio by pack components and pack sources. Consequently, this survey will provide various information of the packaging characteristics of processed foods in Korea.

본 연구에서는 한국의 가공식품 포장 특징(재질, 형태 등)을 분석하기 위해 다소비 식품에서 가공식품만을 대상으로 하여 품목별 소매점 매출액 순위에 따라 구성하였고, 이를 품목별 포장 형태, 품목별 포장 재질, 포장 형태별 포장 재질로 나누어 분석하였다. 또한, 품목별, 포장 형태별, 포장 재질별 접촉 비율과 두께를 측정하고 분석하였다. 국내 유통 중인 가공식품의 포장 재질별 사용 실태 조사 결과, 폴리에틸렌(PE, 43.61%), 폴리프로필렌(PP, 17.75%), 폴리에틸렌 테레프탈레이트(PET, 12.05%), 알루미늄(9.08%) 순으로 사용 빈도가 높아, 합성수지제를 가장 많이 사용하나 전반적으로 다양한 포장 재질을 사용하고 있는 것으로 조사되었다. 가공식품의 포장 형태별 사용 실태를 조사한 결과, EU 기준에 따른 포장 형태 총 21가지로 분류되었고, 가장 많이 쓰이는 포장 형태는 유연 포장재/봉투/파우치(38.96%)로 조사되었다. 본 연구는 가공식품 포장 재질, 포장 형태, 포장재 두께, 포장재와 식품의 접촉 비율 등의 구체적이고 방대한 양의 정보를 정리하여 국내의 가공식품 포장 현황을 반영한 조사로써, 향후 국내 식품포장 현황 분석 연구에 있어 기초 자료를 제공하는 데에 도움이 될 것으로 기대된다.

Keywords

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