본 논문은 초국가적 종교 인식론적 공동체의 관점에서 탈동성애 운동 의 세계정치적 양상을 분석한다. 일반적으로 탈동성애 운동은 동성애 정 체성을 벗어났다고 주장하는 개인들에 의해 주도되는 지역적·문화적 현 상으로 여겨지지만, 실제로는 서구권의 보수적 복음주의 세력이 주도하 는 조직화된 국제 네트워크임을 확인할 수 있다. 이러한 네트워크는 특 정 분야의 정책 형성에 영향을 미치는 지식과 권위를 공유하는 전문가 집단, 즉 인식론적 공동체로서 기능한다. 특히 탈동성애 운동의 종교 보 수 활동가들은 자신을 인간의 성(性)에 관한 전문가로 규정하고, 과학적 외형을 갖춘 증거, 헌법적·권리 기반의 논리, 개인의 간증 등 다양한 전 략을 활용하여 동성애가 변화 가능하며 바람직하지 않은 것이라고 주장 한다. 본 연구는 한국을 주요 사례로 삼아, 한국의 보수적 복음주의 엘리 트들이 서구(특히 미국)의 복음주의자들로부터 탈동성애 담론과 전략을 체계적으로 수입하고 현지화한 방식을 경험적으로 분석한다. 구체적으로, 한국의 활동가들이 초국적으로 유통되는 진정성, 피해자성, 인권과 같은 자유민주주의적 레토릭을 전략적으로 차용하여, 자신들의 LGBTQ+ 인권 반대 활동을 종교의 자유 및 주체적인 삶의 경험(lived experiences)의 정당한 표현으로 재구성하고 있음을 보여준다.

In this study, ohmic heating was applied for pasteurization of red pepper powder, and investigated its pasteurization effect. After pasteurization, seasoned squid jeotkal was manufactured by using red pepper powder, and its quality changes were investigated. On comparing sensory evaluation in squid jeotkal by pasteurized and conventional red pepper powder during storage at 5, 15 and 25℃, quality changes in squid jeotkal by the pasteurized red pepper powder. But quality change difference between two products were decrease with increasing storage temperature. Viable cell counts in two products stored at 5℃ were increased slowly until 60 days. Viable cell counts in squid jeotkal by conventional red pepper powder were increased up to ca. 10^6 CFU/g at 15, 25℃ after 30, 15 days, respectively, but that by pasteurized were ca. 10^8 CFU/g at 25℃ after 30 days. Changes in pH, VBN and NH₂-N in two products were shown difference significantly, but were decreased by increasing storage temperature. In squid jeotkal by conventional red pepper powder, the main free amino acids were glutamic acid, leucine, glycine, aspartic acid and alanine, and these amino acids held 47.95% of the total free amino acid. But in squid jeotkal by pasteurized red pepper powder, glutamic acid, glycine, aspartic acid, leucine and lysine, and these amino acids held 57.58% of the total free amino acids.

The low salt seasoned jeotkal, salted and fermented fisheries product, may has some problems, such as short shelf-life, its putrefaction by mining some microorganism from additives. It was considered that most microorganism in seasoned jeotkal were introduced from red pepper powder. Therefore, it is important to pasteurize red pepper powder for improving its microbial quality. When red pepper powder was pasteurized by ohmic heating, the survival cell concentration in red pepper powder was reduced to 1-log-unit at 500 V/m, 700 V/m, above 80℃. But viable cell counts were reduced from 8.5 × l0^6CFU/g to 2.1 × 10₂CFU/g, i.e. 4.6-log-unit, during ohmic heating at 90 for 40 min. Color values of red pepper powder during ohmic heating with different holding time were not changed significantly. When squid jeotkal was manufactured by using the pasteurized red pepper powder, viable cell counts of the product were decreased by about three log cycles, compare with control product. And also the counts of fungi were significantly decreased.