효소분해가 감쥬스의 이화학적 특성에 미치는 영향

전윤기(Yun-Kee Chun),최희숙(Hee-Sook Choi),차보숙(Bo-Sook Cha),오훈일(Hoon-Il Oh),김우정(Woo-Jung Kim) 한국식품과학회 1997 한국식품과학회지 Vol.29 No.2

스포츠 브랜드 기업의 SNS 정보특성, 미디어 및 브랜드 인게이지먼트, 구매의도의 구조적 관계

전윤기(Yoonki Chun),이정학(Jeoung-Hak Lee),김민준(Min-Jun Kim),고세진(Se-Jin Ko) 한국사회체육학회 2023 한국사회체육학회지 Vol.- No.93

Purpose: The purpose of this study is to examine the relationship amogn sport brands’ social media information traits, media and brand engagement, and consumers’ purchase intentions. Method: The study targeted consumers who have experienced sport brands’ social media and collected data through online surveys (N=546). The surveys included 28 maesurement items. The data were analyzed using SPSS and AMOS software, and frequency, reliability ,and correlation analysis were performed. Further, confirmatory factor analysis and structural equation modeling were used to test the hypotheses. Results: First, the traits of entertainment and accessibility had a gsinificant positive effect on media engagement. Second, the quality of information trait had a signiicfant positive effect on brand engagement. Third, both the quality of information and accessibility trait shad a significant positive effect on consumers’ purchase intention. Fourth, media engagement had a positive efefct on brand engagement. Fifth, media engagement had a positive effect on purchase intention. Sixth, brand engagement had a significant positive effect on purchase intention. Seventh, the relationship between sport brands’ social media information traits and consumers’ purchase intention was mediated both indviidually and serially by media and brand engagement. Conclusion: Overall, the results of this study suggest that sport brand se’fforts in providing quality content on their social media platforms can generate positive enggaement with customers and may lead to purchase intentions. Further implications and future directions are discussed.

배추 겉잎을 이용한 김치쥬스 제조시 효소분해, 당, 소금농도가 발효에 미치는 영향

전윤기(Yun-Kee Chun),윤석권(Suk-Kwon Yoon),김우정(Woo-Jung Kim) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.5

폐기되는 시든 배추잎을 이용한 김치쥬스의 제조를 위하여 당의 첨가, 소금 농도, 효소분해가 발효과정 중 몇가지 주요 특성에 미치는 영향을 조사하였다. 김치쥬스는 배추 겉잎을 소금에 절인 뒤 마쇄하고 발효시킨다음 여과하였다. 소금의 농도가 5.0%에서 1.0%로 감소하면서 발효가 빠르게 진행되었으며 설탕과 포도당의 첨가(0.5~2.0%)로 발효를 향상시켰다. 발효 전 상업용 다당류 분해효소로 절인 배추 마쇄액을 분해시킨 뒤 발효시켰을 때 발효속도가 약간 증가하였다. 그러나 김치쥬스의 고형분 농도는 소금 농도의 증가로 현저한 감소 경향을 보였지만, 설탕의 첨가는 향상시켰고 효소분해는 초기에 감소, 후기에는 증가시켰다. 환원당은 발효 24시간부터 급속히 감소하는 경향을 보여주었으며 효소분해의 영향은 적었다. Addition of sugar, enzymatic hydrolysis and salt concentration were evaluated for their effects on the changes in some characteristics of Kimchi juice during fermentation. The Kimchi juice was prepared by brining and grinding of outer layer leaves of chinese cabbage, one of the wastes products of Kimchi processing, followed by fermentation and filtration. As the NaCl concentration decreased from 5.0% to 1.0%, the fermentation proceeded significantly faster. Addition of sucrose or glucose at the range of 0.5~2.0% also improved the fermentation but the concentration effect was little. Enzymatic hydrolysis on the brined cabbage prior to fermentation with a commercial polysaccharides hydrolases also increased the fermentation. However the solid concentration in Kimchi juice was rather decreased by higher concentration of NaCl and enzymatic hydrolysis. The reducing sugar content showed a rapid decrease from 24 hours of fermentation and the effect of enzymatic hydrolysis was little.

폐기물 활용을 위한 종합적 처리방법이 김치쥬스 발효 향상

전윤기(Yun-Kee Chun),윤석권(Suk-Kwon Yoon),김우정(Woo-Jung Kim) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.5

김치공장에서 폐기물로 처리되는 배추 겉잎을 이용한 김치쥬스의 제조방법 개발을 위하여 절인 배추를 마쇄한 다음 배추마쇄액의 소금 농도가 2%되게 조절한 후 효소 분해와 설탕의 첨가 그리고 발효된 김치액을 첨가하여 발효에 미치는 영향을 조사하였다. 그 결과 발효된 김치액을 pH 5.4의 것은 발효 시작시, pH 4.4의 것은 발효 중반기에 5~15% 첨가했을 때 발효 속도가 현저히 증가하고 쥬스의 고형분 함량 역시 증가하였다. 발효된 김치액 첨가와 효소 분해 및 설탕을 첨가한 종합적 방법은 발효의 속도를 더욱 향상시켰으며 쥬스의 고형분 함량이 대조구보다 5배 이상 높아졌다. 또한 신맛의 전체적인 향미도 유의성있게 증가하였다. The effective fermentation methods of Kimchi juice for utilization of outer layer of Chinese cabbage, an waste of Kimchi industry were studied. The Kimchi juice prepared with brining and grinding the waste of Chinese cabbage and addition of spices was fermented at 25℃. Addition of 5~15% fermented Kimchi juice of pH 5.4 at initial stage and pH 4.4 at middle stage resulted in a significant increase in fermentation rate and solid content after 12 hours of fermentation. The combined method of enzymatic hydrolysis(0.1% viscozyme) of the brined and ground cabbage and addition of 2.0% NaCl, 1.0% sucrose and 10% fermented juice of pH 5.4 first and 4.4 during fermentation, respectively resulted in more rapid fermentation. The solid concentration was 5 times higher than control at maximum point and acidic and total flavor intensity were also significantly high.

동치미액 제조를 위한 발효기간 단축 연구

김동희(Dong-Hee Kim),전윤기(Yun-Kee Chun),김우정(Woo-Jung Kim) 한국식품과학회 1994 한국식품과학회지 Vol.26 No.6

스포츠O2O플랫폼 서비스품질이 플랫폼태도, 만족도 및 행동의도에 미치는 영향

이정학(Lee, Jeoung-Hak),전윤기(Chun, Yoon-Ki),김민준(Kim, Min-Jun) 한국체육과학회 2019 한국체육과학회지 Vol.28 No.2

The purpose of this study is to provide basic data for establishing efficient marketing strategy for sports O2O platform businesses and to invigorate sports industry by inquiring the influence of sports O2O platforms’ service quality on platform attitude, satisfaction, and behavioral intention of the platforms’ users. This study chose amateur players who uses sports O2O platforms to participate in sports activity as the population. 600 questionnaires were distributed to the users at 2 different sports O2O platforms that are currently in service in which 548 valid samples were used for data analysis. Using SPSS 22.0 Version, this study conducted frequency analysis, exploratory factor analysis, reliability analysis, independent samples t-test, one-way ANOVA, correlation analysis and multi-regression analysis and got the following result. First, statistical difference in perceived service quality according to samples’ sex, age, usage frequency, and purpose of use was found. Second, sports O2O platform’s service quality had a positive influence on platform attitude in the order of informativeness, design, safety, and transactional efficiency. Third, sports O2O platform’s service quality had a positive influence on satisfaction in the order of informativeness, design, safety, and transactional efficiency. Finally, sports O2O platform’s service quality had a positive influence on behavioral intention in the order of informativeness, design, safety, transactional efficiency, and communication. According to the result, companies that service sports O2O platforms should initially aim to provide latest information in sports for the users as well as improving design, safety, transactional efficiency, and communication qualities of the platform will draw positive feedback from the users.

스포츠전문채널의 프로야구 하이라이트 프로그램 여성 아나운서 이미지가 시청만족, 채널평판 및 시청의도에 미치는 영향

이정학(Lee, Jeoung-Hak),전윤기(Chun, Yoon-Ki),이은정(Lee, Eun-Jung),서준영(Seo, Jun-Young) 한국체육과학회 2019 한국체육과학회지 Vol.28 No.5

The purpose of this study is to examine the effects of Sports Channels’ KBO League highlight TV program female announcer’s image on satisfaction, perceived channel reputation, and viewing intention of the viewers and to provide basic data for future reference regarding related programs. In this study, 317 samples were collected f rom actual highlight program v iewers. With the collected data, using SPSS 21.0 statistic tool, frequency analysis, exploratory factor analysis, reliability analysis, correlation analysis, and multi-regression analysis were performed and got the following results. First, female announcer’s style, credibility, and humanity image factors had significant influence on viewer’s satisfaction. Second, female announcer’s humanity, delivery, and professional image factors had significant influence on channel reputation. Finally, female announcer’s style, humanity, and credibility image factors had significant influence on viewing intention.

스포츠 브랜드 기업의 이벤트성 마라톤대회 정서, 이미지 일치성, 브랜드 태도 및 충성도의 구조적 관계

이지혜(Lee, Ji-Hae),전윤기(Chun, Yoon-ki),이정학(Lee, Jeoung-Hak) 한국체육과학회 2019 한국체육과학회지 Vol.28 No.5

Marathon events are widely held among major sport brands due to its popularity and marketing effects. Despite the positive outcomes the events may bring, significant budget requirement for executing the event demands strategical ways to increase its ROI(return of investment) ratio. Under the guidance of image transfer theory and image congruence theory, the authors investigated the structural relationship between participant’s emotional response from participating in sport brands’ marathon events, brand-event image congruence, brand attitude, and brand loyalty in effort to provide practical data for effective event developments in the future. In order to achieve the study’s purpose, online survey was conducted for data collection. Total of 332 samples were collected from event participants and were used to perform frequency analysis, reliability analysis, correlation analysis, confirmatory factor analysis and structural equation modeling using the SPSS 18.0 and AMOS 18.0 statistic tools. The results found from this study are as follows: First, the ‘pleasant’ and ‘arousing’ emotional response from participating in marathon events positively influenced brand-event image congruence. Second, brand-event image congruence positively influenced brand attitude and brand loyalty. Third, brand attitude positively influenced brand loyalty. The results suggest that sport brands should actively seek to develop marathon events that well reflect their brand identities and the image they wish to convey to the participants in order to effectively induce positive outcomes they ultimately pursue.