PROBLEM TO BE SOLVED: To provide a method for reducing harsh taste in a deoxidized tomato juice.SOLUTION: There is provided a method for reducing the harsh taste in a deoxidized tomato juice at least comprising: a step S10 where a prepared liquid of a tomato processing raw material in which the ratio of pulp is 30% or higher is subjected to preparation and a step S20 where the prepared liquid is subjected to deoxidization. The sediment amount of the prepared liquid is preferably 30% or higher. The tomato processing raw material at least consists of a transparent tomato juice and a tomato pulp, and, as the means for deoxidization, calcium or its salt is preferable.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】脱酸トマト汁においてえぐ味を低減する方法の提供。【解決手段】パルプ質の割合が30%以上を含有する、トマト加工原料の調合液を調合S10し、当該調合液を脱酸する工程S20を少なくとも含む、脱酸トマト汁のえぐ味低減方法。当該調合液の遠沈量は、好ましくは、30%以上である。トマト加工原料は、少なくとも、透明トマト汁及びトマトパルプであることが好ましく、脱酸する手段として、カルシウム又はその塩であることが好ましい。【選択図】図1
