PROBLEM TO BE SOLVED: To provide a method in which foaming during deacidified tomato juice production is reduced.SOLUTION: What we discovered by trial and error by the inventor of the present invention is the incorporation of an antifoaming agent into tomato squeezed juice. That is, the method for producing deacidified tomato juice according to the present invention comprises, during the production of a deacidified tomato juice produced by blending calcium carbonate in tomato juice and removing at least a part of the calcium product formed after the blending, incorporating an antifoaming agent into tomato squeezed juice.SELECTED DRAWING: Figure 3COPYRIGHT: (C)2018,JPO&INPIT【課題】脱酸トマト汁製造時における泡立ちを低減すること。【解決手段】本願発明者が試行錯誤して見出したのは、トマト搾汁への消泡剤の配合である。すなわち、本発明に係る脱酸トマト汁の製造方法の構成は、トマト搾汁に炭酸カルシウムを配合し、配合後に生成するカルシウム生成物の少なくとも一部を除去することにより得られる脱酸トマト汁の製造時において、トマト搾汁へ消泡剤を配合することである。【選択図】図3
