Method for increasing lycopene in deoxidized tomato juice, method for producing deoxidized tomato juice and method thereof, and method for increasing lycopene in low acidity tomato-containing beverage and method for manufacturing low acidity tomato-containing beverage

摘要

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 1