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

摘要

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 1