PROBLEM TO BE SOLVED: To provide a deoxidized tomato juice, a method for producing the same, a method for producing a tomato-containing beverage, and a method for increasing the lycopene of a tomato-containing beverage.SOLUTION: There is provided a method for increasing a lycopene content, in a process of deoxidizing a prepared liquid of a tomato processing raw material, by reducing the permeability of the prepared liquid, compacted with the deoxidization of the prepared liquid having a high permeability. Also provided is a method for increasing lycopene in a deoxidized tomato juice containing: a step S10 where a hot-broken tomato paste is prepared a step S20 where the prepared liquid is deoxidized to obtain a deoxidized tomato juice having a lycopene content of 0.71 mg% or higher and a step where the permeability of the prepared liquid is measured before the deoxidization. The permeability of the prepared liquid before the deoxidization is 18.3% or lower upon measurement when the sugar content of the prepared liquid is 9.0.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】脱酸トマト汁及びその製造方法、トマト含有飲料の製造方法、並びに、トマト含有飲料のリコピン増量方法の提供。【解決手段】トマト加工原料の調合液を脱酸する工程において、当該調合液の透過率を低くすることで、透過率の高い調合液を脱酸するのに比べ、リコピン含有量を増量する方法。ホットブレイクされたトマトペーストを調合する工程S10、前記調合液を脱酸し、リコピン含有量が、0.71mg%以上の脱酸トマト汁を得る工程S20、前記脱酸の前に調合液の透過率を測定する工程を含む、脱酸トマト汁におけるリコピン増量方法。脱酸前の調合液の透過率は、調合液の糖度が9.0のときに測定したときに18.3%以下である。【選択図】図1
