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 subjecting tomato squeezed juice to treatment with bicarbonate or carbonate substituted anion exchange resin, incorporating an antifoaming agent into tomato squeezed juice.SELECTED DRAWING: Figure 2COPYRIGHT: (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、トマト搾汁を重炭酸置換又は炭酸置換された陰イオン交換樹脂による処理を行う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2
