중국 민영기업의 동기부여가 종업원의 직무만 족과 직무정서에 미치는 영향에 관한 연구 : 조직 시민행동을 매개변수로 하여

장양양,송재훈 한국전문경영인학회 2021 專門經營人硏究 Vol.24 No.1

중국 경제의 급속한 발전으로 인한 환경변화로 기업 간의 시장경쟁은 점점 더 치열 해졌고 이런 관점에서 민영기업의 관리와 발전은 특히 중요해 보인다. 이런 큰 환경 속에서 민영 기업이 지속적 우위를 구축하고 기업경쟁력을 높이려면 합리적이고 효과적인 인센티브를 구축이 필요하다고 보여 진다. 그러나 현재 대부분의 민영기업은 동기부여에 대해 중시하 지 않으며 완벽한 동기부여시스템을 구축하지 않고 있다. 민영기업의 불완전한 동기부여 로 인해 종업원들은 직장에서 심리적으로 침체되고 직무만족이 낮으며 심지어 창의적이지 도 못한 상황이다. 따라서 민영기업을 위한 합리적이고 효과적인 동기부여를 구축해야만 우수한 인재를 유치할 수 있고, 직무 분위기와 직무 만족도를 개선하여 경쟁력을 향상시키 고 지속가능한 발전을 촉진 할 수 있다. 이에 따라 본 논문은 중국 산동(山東)성 동영(東營) 지역의 민영화된 공기업을 대상으로 동기부여가 종업원의 조직시민행동, 직무만족, 직무 정서에 미치는 영향 및 기업발전에 미치는 영향을 연구해 기업의 더 나은 발전을 촉진하기 위한 목적이다. 이와 관련해 본 연구에서는 중국 산동성 동영지역의 민영기업을 선정하여 기업 종업원을 대상으로 설문조사를 진행하여 기업의 발전상황과 발전 잠재력을 파악하 고, 그리고 기업이 어떻게 동기부여기제를 통하여 종업원의 직무만족과 직무정서를 향상 시킴으로써 기업의 성과와 발전을 촉진할 수 있는지에 대해 분석해 보았다. 본 연구의 자료처리는 Win7용 SPSS 20.0을 이용하여 결과를 도출하였다. 연구 결과, 동기부여는 종업원의 직무만족 및 직무정서에 유의한 정(+)적인 영향을 미치는 것으로 나타났다. 또한 동기부여는 조직시민행동에 유의한 정(+)적인 영향을 미치는 것으로 나타났다. With China's rapid development, the competition among enterprises is getting more and more fierce. The management and development of private enterprises are critical. In particular, the development of private enterprises is limited, and in order to establish advantages and enhance the competitiveness of enterprises in such a large environment, a rational and effective incentive mechanism must be established. However, most private enterprises do not pay much attention to the incentive system and do not establish the perfect incentive mechanism. Incomplete incentives for private companies lead to low work sentiment, low job satisfaction, and even brain drain. Therefore, private enterprises can retain talented people, raise employees' working emotions and satisfaction, raise employees' sense of belonging, pride, and existence to improve their competitiveness and promote sustainable development. Therefore, taking private enterprises in Dongying, Shandong Province as an example, this paper's main contents are the influence of incentive mechanism on employee's job satisfaction, organizational citizenship behavior, emotional labor, and so on the enterprise's development. The purpose is to promote better development of the enterprise. Therefore, this study selects private enterprises in Dongying, Shandong Province, China, and conducts a questionnaire survey on employees to understand the development status and development potential of enterprises; It also discusses how to improve employee's job satisfaction and Emotional labor through incentive mechanism, to promote the performance and development of enterprises. The data processing method of this study was derived using SPSS 20.0 for Win7. The study found that motivation has a significantly positive (+) effect on employee job satisfaction. The results show that motivation has a significantly positive (+) influence on emotional labor. The results show that motivation has a significantly positive (+) impact on organizational citizenship behavior. The results show that organizational citizenship behavior has a significantly positive (+) impact on job satisfaction. The results show that organizational citizenship behavior has a significantly positive (+) impact on emotional labor. The results show that organizational citizenship behavior has a significantly positive (+) mediating effect on the relationship between motivation and job satisfaction. The results show that the relationship between organizational citizenship behavior and motivation and emotional labor is significantly positive (+) mediated. The results show that job satisfaction has a significantly positive (+) influence on work emotion. Summarize the research results and enlightenment as follows. The first point is that enterprise managers should communicate with employees in human resource management, encourage employees with higher working ability, and show other behaviors, to improve employees' organizational citizenship behavior, sense of identity, and sense of belonging. Second, enterprise managers either actively stimulate the internal driving force of employees, consider employing employees with strong internal motivation in the recruitment process, encourage employees to enjoy the process and significance of participating in organizational citizenship actions from the heart, and promote employees' innovative behavior with a sense of health. The third is that managers pay more attention to the emotional changes of employees or shape their future vision while infecting employees through professional skills and higher management level; We should open the perspective of subordinates and encourage employees to work in their way. Enterprises mobilize the enthusiasm of employees and link the interests of enterprises with those of employees. This kind of incentive is conducive to mobilizing employees' enthusiasm for work and the enterprise's sound development.

아스파라거스 분말을 첨가한 스펀지 케이크의 품질 특성 및 항산화 활성

장양양,송가영,오현빈,최병범,김영순,Zhang, Yangyang,Song, Ka-Young,O, Hyeon Bin,Choi, Byung Bum,Kim, Young-Soon 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.5

Asparagus, which was known to be a good source of dietary fiber and vitamins, has been reported to possess various medical actions such as antioxidant and blood pressure regulating effects. In order to examine the quality and antioxidant characteristics of asparagus, asparagus sponge cakes were prepared with different ratios of freeze dried asparagus powder (0%, 2%, 4%, 6%, 8%, w/w) in this study. With the increase of asparagus powder content in the sponge cakes, the specific gravity and baking loss increased while the dough yield decreased significantly. The moisture contents of the sponge cakes were not significantly different between the control and the cakes prepared with asparagus powder. The pH of the sponge cakes decreased significantly with increased amounts of asparagus powder. Furthermore, the pH of the sponge cake containing 8% asparagus powder was the lowest at 7.49. With the increase of asparagus powder content in the sponge cakes, lightness (L) and redness (a) decreased, whereas yellowness (b) increased. In texture analysis, the hardness and chewiness of the sponge cakes increased as the asparagus powder content increased, while the cohesiveness of the sponge cakes with asparagus powder decreased. Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly with increased levels of asparagus powder content in the sponge cakes. In a sensory evaluation using a scale of 1-7, the sponge cake containing 8% asparagus powder had the lowest sensory preference scores. Therefore, the results of this study suggest that sponge cake prepared with 6% asparagus powder is the most appropriate product for quality characteristics.

석류 껍질 분말을 첨가한 찐빵의 품질특성

장양양,송가영,오현빈,정기영,신소연,김영순,Zhang, Yangyang,Song, Ka-Young,O, Hyeonbin,Joung, Ki Youeng,Shin, So Yeon,Kim, Young-Soon 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.1

Purpose: Pomegranate has been reported to exhibit medical properties such as antimicrobial, antimutagenic, anticancer, and anti-inflammatory effects. Especially the pomegranate peel as a by-product of the juice industry possesses more polyphenols with an antioxidant effect than the pomegranate flesh does. This study aimed to investigate the effect of the pomegranate peel on the quality characteristics of steamed bread. Methods: Steamed bread containing pomegranate peel was prepared with 0%, 1%, 3%, 5%, and 7% replacements of wheat flour with pomegranate peel powder, respectively. Results: The pH of dough significantly decreased from 5.66 to 4.42 with the amounts of pomegranate peel powder rising. After a 1st fermentation, the pH of all groups decreased. With an increase of the pomegranate peel powder level, the fermentation tension decreased from 42.83 mL to 29.03 mL. In addition, the volume, the specific volume, and moisture decreased as the pomegranate peel powder content level heightened. For color, steamed bread added with 7% pomegranate peel powder displayed low lightness but high redness and yellowness. In texture analysis, hardness and chewiness of the steamed bread rose as the pomegranate peel powder content increased, while the springiness and cohesiveness declined. Both total polyphenol and DPPH radical scavenging activity significantly increased with growing levels of pomegranate peel powder. In a sensory evaluation, the group with 1% pomegranate peel powder added showed the highest sensory preference scores for color, flavor, chewiness, taste, and overall acceptability. Conclusion: The results of this study suggest that steamed bread prepared with the addition of 1% pomegranate peel powder is the most optimal product for appropriate quality characteristics.

한ㆍ중 여성잡지 색조화장품 광고표현 비교

장양양(Zhang Yang-yang),명광주(Myung Kwang-joo) 한국디자인학회 2010 디자인학연구 Vol.23 No.4

아스파라거스 분말을 첨가한 설기떡의 품질 특성 및 항산화 활성

장양양(Yangyang Zhang),김종희(Jong-Hee Kim),송가영(Ka-Young Song),오현빈(Hyeonbin O),김영순(Young-Soon Kim) 동아시아식생활학회 2016 동아시아식생활학회지 Vol.26 No.1

19세기 중국에서 ‘문명’ 개념의 곤경

장장화(張江華),양양(楊楊),강중기(번역자) 포항공과대학교 융합문명연구원 2018 문명과 경계 Vol.- No.1

석류 껍질 분말을 첨가한 스펀지 케이크의 품질 특성, 노화도 분석 및 항산화 활성

장양양 ( Yangyang Zhang ),송가영 ( Ka-young Song ),오현빈 ( Hyeonbin O ),정기영 ( Ki Youeng Joung ),신소연 ( So Yeon Shin ),김영순 ( Young-soon Kim ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.3

An agricultural waste, pomegranate (Punica granatum L.) peel is known to be rich in total phenolics, which are flavonoids having strong antioxidant effects. In this study, pomegranate peel sponge cakes were prepared with varying ratios of freeze dried pomegranate peel powder (0, 1, 3, 5, 7% (w/w)) to examine their effect on quality characteristics, retrogradation and antioxidant activities. The specific gravity and moisture contents of 3, 5, and 7% pomegranate peel powder showed higher values than the control and 1% group. Addition of pomegranate peel powder increased the batter yield, while there was a significant decrease in baking loss. Increasing pomegranate peel powder content significantly decreased the lightness (L) (from 75.03 to 57.04) and pH values, whereas redness (a), yellowness (b) and ΔE were increased. Increasing concentration of the peel powder also increased the hardness and chewiness, while the springiness and cohesiveness decreased. Considering the Avrami equation, Avrami exponene (n) decreased from 1.8055 (control) to 0.9199 (7% pomegranate peel powder). Time constant (1/k) was lowest in control (at 17.64) and highest in the 7% group (39.84). Total polyphenol, flavonoid content, DPPH and ABTS radical scavenging activities significantly increased with increments in the content of pomegranate peel powder. A sensory evaluation by the 7-point scaling method showed that the sponge cake containing 7% pomegranate peel powder had the highest scores in color, flavor, sweetness, chewiness and overall acceptability. Hence, it is considered that sponge cake supplemented with 7% pomegranate peel powder is the most appropriate for quality characteristics, retrograde-tion and antioxidant activities.

비트 분말을 첨가한 스폰지 케이크의 품질특성 및 저장 기간에 따른 노화 억제 효과

송가영,오현빈,장양양,정기영,김영순,Song, Ka-Young,O, Hyeonbin,Zhang, Yangyang,Jeong, Ki Youeng,Kim, Young-Soon 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.6

Purpose: This study investigated quality characteristics and retarding retrogradation of sponge cake added beetroot powder. Methods: Sponge cakes were prepared using 0%, 2%, 4%, 6%, and 8% of beetroot powder. The specific capacity, baking loss, and dough yield were calculated. Moisture content and pH were also measured. Color values were assessed using a color measurement spectrophotometer. The retarding retrogradation was calculated employing the Avrami equation. Results: The specific capacity increased in parallel to the addition of beetroot powder's elevation, but baking loss significantly decreased. The dough yield was high in 6% and 8% additions however moisture content did not differ. The pH was increased in 0-4% additions. L and b-values significantly decreased according to the level of beetroot powder. For retarding retrogradation, a 4% addition had the effect of delaying the sponge cake's staling. Conclusion: These results suggested that the beetroot can be considered a good material to improve the quality characteristics, sensory properties, and after the addition of 4% of beetroot powder was able to delay staling. Therefore, so it is assumed to improve the sponge cake shelf life.

잎채소 분말을 첨가한 초콜릿의 품질특성 및 항산화 활성

오현빈,송가영,장양양,정기영,신소연,김영순,O, Hyeonbin,Song, Ka-Young,Zhang, Yangyang,Joung, Ki Youeng,Shin, So Yeon,Kim, Young-Soon 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.3

Purpose: The aim of this study was to investigate the effects of various leaf powders on chocolate by analyzing quality characteristics, antioxidant activities, and sensory characteristics. Methods: Pine needles, mulberry leaves, ramie leaves, barley leaves, and squash leaves were freeze-dried, powdered, and added to the chocolate. Results: Water contents of all leaf powder-added groups were significantly higher than that of the control (15.78%). The pH values of chocolate with leaf powder were lower than that of the control (6.33) while that of mulberry leaf chocolate (6.56) was higher than that of the control. In color measurement, L-value, a-value, and b-value were highest in pine needle chocolate (30.31, 3.52, and 4.78, respectively). The ${\Delta}E$ value (total color difference compared to white board) was the highest in squash leaf chocolate (69.51) and significantly different from that of the control (67.69). The hardness of leaf powder-added chocolate was lower than that of the control (6.84 N), except for pine needles. In the antioxidant activity analysis, chocolate with pine needles and squash leaves had higher polyphenols, flavonoids, and ABTS radical scavenging antioxidant activity than those of the control. Overall consumer acceptability was the most preferred in the control compared to the other groups. However, chocolate with mulberry and barley leaves also received high scores (5.60 and 5.40, respectively) for overall acceptability. Conclusion: It can be concluded that chocolate with barley leaves is desirable for making functional chocolate due to its high consumer preference and positive effects on improving antioxidant activities.

호박잎 분말을 첨가한 스폰지 케이크의 품질 특성, 항산화 활성 및 저장 기간에 따른 노화 억제 효과

송가영,오현빈,장양양,정기영,김영순,Song, Ka-Young,O, Hyeonbin,Zhang, Yangyang,Joung, Ki Youeng,Kim, Young-Soon 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.6

This study investigated the quality characteristics, antioxidant activities, and retarding retrogradation of sponge cakes made with 0%, 1%, 3%, 5% and 7% pumpkin (Cucurbita moschata Duch.) leaf powder. Specific capacity significantly increased with the addition (0.33~0.38), but baking loss and dough yield were not significantly different (p<0.05). In color, there was a decrease in the L-value, a-value and b-value, but ${\Delta}E$ increased in proportion to the amount of pumpkin leaf powder. Moisture content increased in the 0~3% additions, from 27.90~31.68%, but decreased in 5% and 7% (22.37% and 28.15%, respectively). pH tended to decrease significantly according to the amount of pumpkin leaf powder (p<0.05). Hardness increased with the addition of pumpkin leaf powder, and pumpkin leaf groups presented higher springiness and cohesiveness than the control. Chewiness was not significantly differ (p<0.05). In retarding retrogradation, Avrami exponent (n) showed that addition of 5% (0.1329) had more retarding retrogradation effect than the control (0.4319), whereas time constant (1/k) showed both 3% (100.00) and 5% (70.42) addition had more effect than control (18.45). Total phenols and flavonoids content increased proportionate to the addition levels. ABTS radical scavenging activity tended to increase according to the level of pumpkin leaf powder. In sensory properties, 5% addition showed maximum color, and 3% addition had the highest scores in flavor, moistness, sweetness, chewiness and overall acceptability. These results suggested that pumpkin leaf was a good addition to improve the quality characteristics, health and sensory preferences. The most appropriate proportion to have the effect of retarding retrogradation in sponge cake is 3%.