METHOD FOR INCREASING LYCOPENE IN DEACIDIFIED TOMATO JUICE, DEACIDIFIED TOMATO JUICE AND METHOD FOR PRODUCING THE SAME, AND 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 deacidified tomato juice and a method for producing tomato-containing beverage, and a method for increasing lycopene content in the tomato-containing beverage.SOLUTION: The method for increasing lycopene in tomato-containing beverage comprises at least an incorporation of deacidified tomato juice. In the production of deacidified tomato juice, the transmittance of the formulation liquid before deacidification is 18.3% or less. More preferably, the transmittance is one measured when the sugar content of the formulation liquid is 9.0.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2019,JPO&INPIT【課題】脱酸トマト汁及びトマト含有飲料の製造方法、並びに、前記トマト含有飲料においてリコピン含有量を増量する方法の提供。【解決手段】トマト含有飲料のリコピン増量方法を構成するのは、少なくとも、脱酸トマト汁の配合である。当該脱酸トマト汁の製造において、脱酸前の調合液の透過率は、１８．３％以下である。より好ましくは、当該透過率は、調合液の糖度が９．０のときに測定したものである。【選択図】図１
