METHOD FOR INCREASING LYCOPENE IN DEOXIDIZED TOMATO JUICE, DEOXIDIZED TOMATO JUICE AND METHOD FOR PRODUCING DEOXIDIZED TOMATO JUICE, METHOD FOR INCREASING LYCOPENE IN LOW ACIDITY TOMATO-CONTAINING BEVERAGE, AND METHOD FOR PRODUCING LOW ACIDITY TOMATO-CONTAINING BEVERAGE
PROBLEM TO BE SOLVED: To provide a method for increasing the lycopene of a deoxidized tomato juice, a method for producing a deoxidized tomato juice, a method for increasing the lycopene of a tomato-containing beverage, and a method for producing a tomato-containing beverage.SOLUTION: There are provided a method for increasing the content of lycopene and a method for producing a deoxidized tomato juice, in the production of a deoxidized tomato juice, before a step S20 where a prepared liquid of a tomato processing raw material is deoxidized, containing a step S10 where the blending of the prepared liquid is performed in such a manner that the permeability of the prepared liquid reaches 18.3% or lower upon measurement when the sugar content of the prepared liquid is 9.0. Also provided are a method for increasing lycopene in a low acidity tomato-containing beverage and a method for producing a low acidity tomato-containing beverage containing a process where a deoxidized tomato juice having a lycopene content of 0.71 mg or higher is blended.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】脱酸トマト汁のリコピン増量方法及び製造方法、並びにトマト含有飲料のリコピン増量方法及び製造方法の提供。【解決手段】脱酸トマト汁の製造において、トマト加工原料の調合液を脱酸する工程Ｓ２０の前に、当該調合液の透過率が調合液の糖度が９．０のときに測定したときに１８．３％以下となるように調合液の配合をする工程Ｓ１０を含む、リコピン含有量の増量方法及び脱酸トマト汁の製造方法。リコピンの含有量が０．７１ｍｇ％以上である脱酸トマト汁を配合することを含む、低酸度トマト含有飲料におけるリコピン増量方法及び低酸度トマト含有飲料の製造方法。【選択図】図１
