METHOD FOR INCREASING LYCOPENE IN DEOXIDIZED TOMATO JUICE, DEOXIDIZED TOMATO JUICE, METHOD FOR PRODUCING THE SAME, METHOD FOR INCREASING LYCOPENE IN LOW ACIDITY TOMATO-CONTAINING BEVERAGE, AND METHOD FOR PRODUCING LOW ACIDITY TOMATO-CONTAINING BEVERAGE

Fecha de publicación: 17/05/2018
Fuente: Wipo tomato
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