JP6306232B1 - High lycopene tomato-containing beverage and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a tomato-containing beverage having an appropriate viscosity as a tomato-containing beverage, having a high lycopene content, a high concentration, and having a good throat, without adding tomato pigment, in a simple method and at a low cost. Provide technology to do. The lycopene content is 14 mg / 100 g or more, the CPC viscosity is in the range of 110 to 300 seconds, the serum specific viscosity is in the range of 1.05 to 1.45, and the precipitation weight ratio is 10 A method for producing a high lycopene tomato-containing beverage within a range of 0.0 to 15.0%, a viscosity reducing step for reducing the viscosity of a tomato paste diluted solution obtained by diluting tomato paste with water, and the viscosity decreased. It solves by the manufacturing method of the high lycopene tomato content drink which has a process which mixes a tomato paste and water newly with a tomato paste dilution liquid, and heat-processes. [Selection figure] None

Description

  The present invention relates to a tomato-containing beverage and a method for producing the same, and in particular, relates to a high lycopene tomato-containing beverage having a high lycopene content and a high concentration and good throat, and a method for producing the same.

  General tomato juices and vegetable juices are high in viscosity because they contain a lot of water-insoluble solids such as dietary fiber, and the serum itself other than these solids is also viscous. Many people are not good at drinking and as a result are not good at drinking tomato juice and vegetable juice because they have the disadvantages of having a frustrating sensation, a refreshing aftertaste, and poor crispness. Nutrients such as lycopene contained in these juices have attracted a great deal of attention due to their vibrant colors and health benefits, and despite this, there is a clear consumer need for continuous drinking. The difficulty in drinking as described above, which is typical of tomato juice or vegetable juice, hinders continuous tomato juice intake.

  On the other hand, due to the increasing health-consciousness of consumers, smoothie-type beverages such as vegetables and tomatoes are attracting attention, and beverages that combine richness, comfort and ease of drinking are being sought.

In order to solve the above problems, a tomato-containing beverage having a low viscosity and a good throat has been proposed. For example, in Japanese Patent No. 4812703, a plant tissue-disintegrating enzyme is added to a raw material tomato juice having a viscosity adjusted to a range of 250 to 3000 mPa · s, and processed in a shear rate range of 10 ³ to 10 ⁶ 1 / s. A method for producing low viscosity tomato juice is disclosed.

  However, the enzyme treatment can reduce the viscosity of tomato juice, but it is separated (tomato pulp drops but serum remains red) and clarified (tomato pulp drops and serum clears) ) Occurs and there is a problem in terms of quality.

  Japanese Patent No. 4260158 discloses tomato juice or a concentrate thereof obtained by treating the pulp of serous fluid produced as a byproduct when lycopene is obtained from tomato with pectinase (Patent Document 2).

  However, since this technique uses tomato serum after separating lycopene as the main raw material, the lycopene content is low and the health effect of lycopene cannot be expected. In addition, it has less red color than typical tomato juice and lacks the color tone of tomato juice, so it is suitable as a flavor enhancing material to be added to food, but it cannot be said that its commercial value as a tomato-containing beverage is high. . The pigment can be supplemented by adding tomato pigment (which is mainly composed of lycopene obtained from tomato fruit), but adding lycopene to the extent that a health effect is obtained will add tomato richness. In addition to the disadvantage that the cost of tomato pigment is high, the juice color becomes an unnatural dark red color like paint, and the preference as a tomato-containing beverage is reduced.

  Japanese Patent No. 3606702 discloses a process for obtaining an enzyme-treated product obtained by enzymatic degradation of pectin contained in a juice of tomato fruit, and the enzyme-treated product is subjected to solid-liquid separation by using a solid-liquid separator to obtain a fine solution. A process for obtaining a pulp content and a method for producing a food material for obtaining a food material having a low viscosity and a high lycopene content by subjecting the fine pulp content to a membrane filtration device and membrane filtration are disclosed (Patent Document 3).

  However, this production method requires membrane filtration and has the disadvantage of high running costs. Moreover, although the viscosity can be lowered if the juice is treated with an enzyme, there is a disadvantage that separation and clarification occur and it is not suitable as a tomato-containing beverage.

Japanese Patent No. 4812703 Japanese Patent No. 4260158 Japanese Patent No. 3606702

  In order to improve the drawbacks of poor throatiness and poor sharpness, the solid content of tomatoes will be lost if pectin is decomposed by simply removing the solids by a method such as filtration or by enzymatic treatment. . In view of manufacturing cost, it is desired to obtain a high lycopene-containing beverage that combines richness and goodness with a simple method without using special treatments and processes as much as possible.

  In addition to adding tomato pigment, as a method to increase lycopene content, instead of tomato pigment, a method of adding tomato paste (tomato puree obtained by concentrating tomato puree that has been boiled and concentrated into a paste) There is. However, in order to increase the lycopene content without using the tomato pigment, it is necessary to add the tomato paste to have a sugar content (Brix, hereinafter referred to as “Bx”) of 8 or more. However, when the tomato paste is added so as to have a Bx of 8 or more, the tomato juice becomes puree, and the viscosity is not so high as to be a juice. If the enzyme treatment such as pectinase and cellulase is performed as in the prior art, the viscosity can be lowered, but the tomato juice is separated and clarified, which is also not suitable as juice.

  Therefore, an object of the present invention is to provide a tomato-containing beverage having a proper viscosity as a tomato juice, having a high lycopene content, a thick tomato, and a good throat without adding tomato pigment. The object is to provide a simple method and a technique for manufacturing at low cost.

  As a result of intensive studies by the present inventors to solve the above problems, a diluted solution of tomato paste obtained by concentrating the tomato juice is reduced by enzyme treatment or physical treatment, and then a new tomato By heat-treating the paste and water added, the obtained tomato-containing beverage was found to have a high lycopene content, a high concentration, and good throatiness. The present invention has been made based on such knowledge, the lycopene content is 14 mg / 100 g or more, the CPC viscosity is in the range of 110 to 300 seconds, and the serum specific viscosity is in the range of 1.05 to 1.45. And a high lycopene tomato-containing beverage having a precipitation weight ratio in the range of 10.0 to 15.0%.

  In the present invention, the lycopene content is 14 mg / 100 g or more, the CPC viscosity is in the range of 110 to 300 seconds, the serum specific viscosity is in the range of 1.05 to 1.45, and the precipitation weight ratio is Is a method for producing a high lycopene tomato-containing beverage having a viscosity within the range of 10.0 to 15.0%, the viscosity reducing step of reducing the viscosity of the diluted tomato paste diluted with water, and the viscosity The present invention provides a method for producing a highly lycopene tomato-containing beverage having a step of newly mixing a tomato paste and water with a reduced tomato paste diluent and heat-treating it.

  According to the tomato-containing beverage of the present invention, a tomato-containing beverage having an appropriate viscosity as a tomato beverage, having a high lycopene content, and having a rich concentration without adding a tomato pigment can be easily obtained. It can be manufactured in a method and at low cost.

  First, the high lycopene tomato-containing beverage of the present invention will be described.

  The high lycopene tomato-containing beverage of this embodiment has a lycopene content of 14 mg / 100 g or more.

  In Japanese Agricultural Standards, the amount of lycopene in tomato juice (concentrated tomato when diluted tomato juice is made into tomato juice) is 7 mg% (7 mg / 100 g) or more as measured by an absorptiometric method after extraction with an organic solvent. (For concentrated tomatoes, it is specified to be 7 mg% or more in terms of a salt-free soluble solid content of 4.5%). Therefore, in the present embodiment, the term “high lycopene” means that the lycopene content is 14 mg% (14 mg / 100 g) or more as measured by an absorptiometry after extraction with an organic solvent, preferably 16.5 mg. % (16.5 mg / 100 g) or more.

  In the present embodiment, “tomato-containing beverage” means tomato juice derived from tomato juice or tomato serum from which tomato pulp is removed or partially removed by membrane filtration, centrifugation, or the like (Japanese Patent Laid-Open No. 2003-135038) ) Or tomato liquor as it is or concentrated, and these are used as raw materials or a part of the raw materials, and include, for example, tomato juice, tomato mix juice, fruit / vegetable mix juice, etc. as defined by the Japanese Agricultural Standards (JAS) However, it is not limited to these as long as the beverage uses tomato.

  Here, the tomato juice derived from the tomato juice is a tomato juice made from the tomato juice as it is or a salt added to it, and the tomato juice is made straight as a tomato juice (straight tomato juice Or simply classify it as straight), or concentrate tomato juice such as tomato puree or tomato paste, dilute and reduce the concentrated tomatoes with water to return to the juiced state, or tomato juice or salt Added (can be classified as concentrated tomato juice or simply concentrated and reduced), or a blend of both (concentrated as reduced tomato juice or simply concentrated and reduced).

  Tomato mix juice is made with tomato juice as the main ingredient, to which carrots and other vegetables are crushed and squeezed, or concentrated and diluted to return to the squeezed state Is.

  The tomato juice liquid refers to a liquid juice obtained by crushing or lining edible tomatoes and removing skins, seeds, etc., or a liquid juice obtained by diluting concentrated tomatoes. In addition, processed tomato products such as tomato juice, tomato puree, and tomato paste specified in Japanese Agricultural Standards can be used as a tomato juice after being diluted, for example. Thus, the aspect of the tomato juice is not limited. In addition, these tomato juices may use one kind of variety independently, and may use two or more kinds together.

  The high lycopene tomato-containing beverage of this embodiment has a CPC viscosity of 110 to 300 seconds.

  Here, “CPC viscosity” is the time for a high lycopene tomato-containing beverage prepared at a constant volume of 25 ° C. to flow out of the CPC viscometer, and the mouthfeel when the high lycopene tomato-containing beverage is swallowed. It becomes an index of throat. Based on general tomato juice, the greater the CPC viscosity, the worse the mouth feel and the lower the palatability as a beverage. Conversely, the lower the CPC viscosity, the better the mouth feel and the ease of drinking, but if it is too small, the richness is impaired. From the viewpoint of texture (feel), smooth throat, and appropriate thickness with thickness, the CPC viscosity is preferably 110 to 300 seconds, and more preferably 110 to 240 seconds. CPC viscosity can be measured by the method described in Analytical Handbook [Tomato Processed Products / Sauces / Vinegar] (Part 1) (Edited by the National Tomato Processed Products / Condiment Inspection Association, published in March 1981) it can.

  The high lycopene tomato-containing beverage of the present embodiment has a serum specific viscosity in the range of 1.05 to 1.45.

  Here, the “serum specific viscosity” (RSV) is a value obtained by measuring the viscosity of the serum of a sample prepared at 20 ° C. with a Canon Fenske viscometer and showing the relative ratio to the viscosity of water. It shows that the viscosity of the aqueous solution itself excluding the pulp component and insoluble component in food and drink is large. The larger the RSV, the more viscous the juice serum becomes, and the harder it is to swallow, so the throat becomes worse and the taste as a beverage decreases. Conversely, the smaller the RSV, the less viscous the serous fluid, the smoother the throat becomes and the easier it is to swallow. RSV is preferably as low as possible because it is an indicator of fluidity of the liquid. From this viewpoint, the serum specific viscosity is preferably in the range of 1.05 to 1.45, and is preferably 1.05 to 1.39. More preferably within the range.

  The high lycopene tomato-containing beverage of the present embodiment has a precipitation weight ratio in the range of 10.0 to 15.0%.

  Here, the “precipitation weight ratio” (PPT) is a percentage obtained by dividing the weight of the precipitate obtained by centrifuging the sample at 11,700 rpm, 4 ° C. for 30 minutes by the sample weight. The larger the numerical value, the larger the amount of insoluble components such as dietary fibers and proteins such as pulp components in the high lycopene tomato-containing beverage. Based on general tomato juice, the longer the PPT, the longer the remaining time in the mouth during eating, and the longer the taste, the more sensuously sensation of a sense of sensuality, resulting in a preference for beverages. Decreases and makes the throat worse. Conversely, the smaller the PPT, the less the pulp components and the like, the smoother the throat becomes and the easier it is to drink, but if it is too small, the richness is impaired. From this viewpoint, the precipitation weight ratio is preferably in the range of 10.0 to 15.0%, and more preferably in the range of 11.5 to 14.5%.

  Next, the manufacturing method of the high lycopene tomato content drink of this invention is demonstrated.

  The manufacturing method of the high lycopene tomato content drink of this embodiment has a viscosity reduction process which reduces the viscosity of the tomato paste dilution liquid which diluted the tomato paste with water.

  Here, “tomato paste” conforms to the definition of tomato paste stipulated in Japanese Agricultural Standards. That is, 1) concentrated tomatoes having a salt-free soluble solid content of 24% or more, or 2) a small amount of salt, spices, onions and other vegetables to the extent that the flavor unique to tomatoes is not changed to 1) above. A lemon or a pH adjuster is added and the salt-free soluble solid content is 24% or more.

  The viscosity reduction step aims to lower the viscosity of a diluted tomato paste obtained by diluting tomato paste with water, and any of biochemical methods and physical methods can be adopted as the method.

  The dilution of tomato paste is not particularly limited in the biochemical method as long as the enzyme is mixed and the reaction proceeds. The physical method is not particularly limited as long as it is a dilution rate that can remove pulp with an apparatus, but a higher dilution rate is more efficient.

  Examples of the biochemical method include a method of adding a plant cell wall degrading enzyme to a diluted tomato paste solution. As the plant cell wall degrading enzyme, it is preferable to use at least one selected from the group consisting of pectinase, hemicellulase and cellulase. A commercially available enzyme preparation can be used as the plant cell wall degrading enzyme. Examples include pectinase ST (manufactured by Kyowa Kasei Co., Ltd.), pectinase PL “Amano” (manufactured by Amano Enzyme), Sumiteam SPC (manufactured by Shin Nippon Chemical Industry Co., Ltd.), cellulase TP5 Kyowa (manufactured by Kyowa Kasei Co., Ltd.), and the like.

  As a physical method, the method of solid-liquid-separating a tomato paste dilution liquid by centrifugation or filtration can be mentioned. For example, by centrifuging at a low speed of 1000 to 3000 rpm, a part of the pulp component in the tomato paste diluted solution can be separated and removed to reduce the viscosity. Examples of the separator device include a continuous centrifuge and a decanter, but any device can be used as long as the number of rotations can be adjusted. Further, a filter such as a vibration sieve can be substituted although the work efficiency is inferior. The pulp-removed tomato liquid obtained by a physical method can be used for a tomato-containing beverage by, for example, concentrating to Bx15 to 25 to prepare a pulp-removed tomato concentrate.

  The method for producing a high lycopene tomato-containing beverage of the present embodiment includes a step of newly mixing a tomato paste and water with a diluted tomato paste diluent having a reduced viscosity, followed by heat treatment.

  Since the heat treatment also serves to stop and sterilize the enzyme reaction when the enzyme treatment is performed, general sterilization conditions for tomato-containing beverages can be applied. For example, it is preferable to heat at 121 ° C. for 20 to 60 seconds. By this heat treatment, the tomato paste diluted with the tomato paste newly added to the diluted tomato paste diluted liquid is well mixed, and the tomato paste diluted liquid that has been subjected to enzyme treatment with a thick appropriate viscosity Separation and clarification can be suppressed.

  By the above production method, the lycopene content is 14 mg / 100 g or more, the CPC viscosity is in the range of 110 to 300 seconds, the serum specific viscosity is in the range of 1.05 to 1.45, A high lycopene tomato-containing beverage having a weight ratio in the range of 10.0 to 15.0% can be produced.

  In the present embodiment, the “nodoshi” of tomato-containing beverages expresses the ease of swallowing a viscous food or drink as a sensory evaluation, and swallows when the viscosity is high or when there are many fine particles such as pulp components. It is difficult, and as a result, it is said that the throat is bad, and the reverse is good.

  "Tomato richness" is a representation of the tomato-containing beverage's vegetables and the tomato's richness and density, and remains in the mouth when the beverage has an appropriate viscosity in addition to the sugar content (Bx) of the juice. It expresses the sustainability and lingering taste of vegetables and tomatoes as a sensory evaluation. On the other hand, if the “throat feel” is too good, the “dense feeling of tomato” may be impaired.

  The “color intensity” expresses the color intensity of juice in sensory evaluation, and is derived from the tomato amount and lycopene content of tomato-containing beverages.

  Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples, and scale-up / down can be arbitrarily performed.

1. Sample Preparation Method (1) Preparation of Bx36 Tomato Paste Processing tomatoes bubbling washed with water were crushed with a disintegrator (manufactured by Seken Co., Ltd.) to obtain a crushed tomato, and then at 70 ± 10 ° C. for 2 to 3 minutes Preheated. Thereafter, the crushed tomato product was squeezed using a brown type pulper finisher (manufactured by Seken Co., Ltd.) to obtain a squeezed tomato juice.

  The squeezed juice was concentrated to Bx36 to obtain a so-called cold break tomato paste. In addition, Bx of general tomato paste is about Bx28-38, and although the tomato paste of Bx36 is used in the Example of this invention, that Bx is not specifically limited. Further, when used in the examples, it is appropriately diluted with water.

(2) Preparation of enzyme-treated tomato solution
293 g of Bx36 tomato paste was diluted with water to prepare 1 kg of tomato paste diluted solution. 1.0 g of pectinase (Kyowa Kasei Co., Ltd. pectinase ST) was added to 1 kg of this tomato paste dilution, and the enzyme reaction was carried out with stirring at 50 ° C. for 3 hours, and the viscosity of the tomato paste dilution was lowered by a biochemical method. An enzyme-treated tomato solution was prepared.

(3) Preparation of depulped tomato concentrate
125 g of Bx36 tomato paste was diluted with water to prepare 1 kg of tomato paste diluted solution. This tomato paste diluted solution is centrifuged at 1500 rpm with a continuous centrifuge (manufactured by Sangyo Sangyo Co., Ltd.), and the resulting solution is concentrated to Bx19, whereby a part of the pulp component in the tomato paste diluted solution is obtained. The removed pulp-free tomato concentrate was prepared.

(4) Preparation target example 1 of tomato-containing beverage
A commercially available tomato juice manufactured by Company A (no salt added) was used.

Example 1
After mixing and preparing the enzyme-treated tomato solution prepared by the method (2), tomato paste of Bx36, and water so as to have a blending ratio of 90% by weight, 2.5% by weight, and 7.5% by weight, respectively. A desired high lycopene tomato-containing beverage was obtained by performing heat treatment at 121 ° C. for 40 to 50 seconds using a tube heater (manufactured by MicroThermics).

Example 2
After mixing and preparing the enzyme-treated tomato solution prepared by the method (2), the Bx36 tomato paste, and water so that the blending ratios are 81 wt%, 5.0 wt%, and 14 wt%, respectively. A desired high lycopene tomato-containing beverage was obtained by performing heat treatment at 121 ° C. for 40 to 50 seconds using a tube-type heater (manufactured by MicroThermics).

Example 3
After mixing and preparing the depulped tomato concentrate prepared by the method (3), the Bx36 tomato paste, and water so as to have a blending ratio of 23% by weight, 15.3% by weight, and 61.7% by weight, respectively. The desired high lycopene tomato-containing beverage was obtained by performing heat treatment at 121 ° C. for 40 to 50 seconds using a tube-type heater (manufactured by MicroThermics).

Example 4
After mixing and preparing the pulp-removed tomato concentrate prepared by the method (3), Bx36 tomato paste, and water so as to have a blending ratio of 23% by weight, 11.5% by weight, and 65.5% by weight, respectively. The desired high lycopene tomato-containing beverage was obtained by performing heat treatment at 121 ° C. for 40 to 50 seconds using a tube-type heater (manufactured by MicroThermics).

Comparative Example 1
Commercially available Company B concentrated tomato beverage was used as it was.

Comparative Example 2
Commercially available Company C concentrated tomato beverage was used as it was.

Comparative Example 3
After mixing and preparing lycopene pigment (manufactured by San-Ei Gen FFI Co., Ltd.), Bx36 tomato paste, and water to a blending ratio of 0.7% by weight, 16.3% by weight, and 83% by weight, respectively, 121 ° C. The desired tomato-containing beverage was obtained by performing heat treatment for 40 to 50 seconds using a tube-type heating machine (manufactured by MicroThermics).

Comparative Example 4
The enzyme-treated tomato solution prepared by the method (2) was heated at 121 ° C. for 40 to 50 seconds using a tube-type heating machine (manufactured by MicroThermics) to obtain a desired tomato-containing beverage.

Comparative Example 5
Bx36 tomato paste and water were mixed and prepared at a blending ratio of 28.3 wt% and 71.7 wt%, respectively, and then heat-treated at 121 ° C. for 40 to 50 seconds using a tube heater (manufactured by MicroThermics). By performing, the desired tomato-containing beverage was obtained.

Comparative Example 6
Bx60 tomato serum (manufactured by Laico Red), Bx36 tomato paste and water, which are concentrates of tomato serum from which pulp has been completely removed by centrifugal separation at high speed, are 6.9 wt%, 17 wt% and 76.1 wt%, respectively. After mixing and preparing at a blending ratio of%, a desired tomato-containing beverage was obtained by performing heat treatment at 121 ° C. for 40 to 50 seconds using a tube-type heating machine (manufactured by MicroThermics).

2. Analysis of high lycopene tomato-containing beverage The sugar content (Brix), CPC viscosity, serum specific viscosity (RSV), precipitation weight ratio (PPT), and lycopene content of the high lycopene tomato-containing beverage produced above were measured.

(1) Sugar content (Brix)
The sample was measured using a refractive index sugar meter (RX-5000α manufactured by Atago Co., Ltd.).

(2) CPC Viscosity Analysis Handbook [Tomato Processed Products / Sauces / Vinegar] (Part 1) (Edited by the National Tomato Processed Products / Condiment Inspection Association, published in March 1986) did. That is, a sample (adjusted to the scale) that had been corrected (scale adjustment) was filled with a sample adjusted to 25 ° C. so that bubbles would not enter, and the time (seconds) from the start of outflow until the liquid level decreased from the scale was measured. .

(3) Serous specific viscosity (RSV)
Serous specific viscosity (RSV) analysis was performed as follows. The supernatant obtained by centrifuging the sample at 11,700 rpm and 4 ° C. for 30 minutes was filtered with 5C filter paper, and the filtrate was collected in a test tube. The filtrate was adjusted to 20 ° C. using a viscometer constant temperature water tank, and then the viscosity was measured using a Canon Fenceke viscometer SO # 150 (manufactured by Shibata Kagaku Co., Ltd.). It was expressed as a relative ratio.

(4) Precipitation weight ratio (PPT)
The precipitation weight ratio (PPT) was expressed as a percentage obtained by dividing the weight of the precipitate obtained by centrifuging the sample at 11,700 rpm, 4 ° C. and 30 minutes by the sample weight.

(5) Lycopene content Lycopene was analyzed by extracting lycopene from a sample using an organic solvent consisting of hexane and acetone, and measuring it by an absorbance method (processed tomato products / sauces / vinegar-related PART1, analysis manual, 8- 10 pages, 1981, National Tomato Processed Products and Seasoning Inspection Association, New Food Analysis Method, pages 643-647, 1996, Japan Food Science and Technology Association).

3. Sensory evaluation Using three healthy persons as panelists, sensory evaluation was performed on the following items, and the average of panelists' evaluations was expressed. That is, using the target example 1 as a standard for general tomato juice, the high lycopene tomato-containing beverage produced above was evaluated with the following criteria for tomato richness, good throatiness, color strength and comprehensive evaluation did. The results are shown in Table 2.

<Thickness of tomato>
◎: Very good ○: Good △: Normal ×: Bad

<Good throat quality>
◎: Very good ○: Good △: Normal ×: Bad

<Darkness>
◎: Very good ○: Good △: Normal ×: Bad

<Comprehensive evaluation (product suitability as a concentrated tomato-containing beverage)>
◎: Very good ○: Good △: Normal ×: Bad

Claims (4)

A high lycopene tomato-containing beverage (except for separated or clarified beverages),
The lycopene content is 14 mg / 100 g or more,
The CPC viscosity is in the range of 110 to 300 seconds;
Serous specific viscosity is in the range of 1.05-1.45,
The precipitation weight ratio is in the range of 10.0 to 15.0%;
High lycopene tomato-containing beverage. The lycopene content is 14 mg / 100 g or more, the CPC viscosity is in the range of 110 to 300 seconds, the serum specific viscosity is in the range of 1.05 to 1.45, and the precipitation weight ratio is 10.0 to 15 A method for producing a high lycopene tomato-containing beverage within a range of 0.0%,
A viscosity reduction step of reducing the viscosity of the diluted tomato paste diluted with water,
A step of suppressing the separation and clarification of the tomato paste diluted solution by newly mixing the tomato paste and water with the tomato paste diluted solution having a reduced viscosity, and heat-treating;
A method for producing a high lycopene tomato-containing beverage having   The method for producing a high lycopene tomato-containing beverage according to claim 2, wherein the viscosity reducing step is performed by adding at least one plant cell wall degrading enzyme selected from the group consisting of pectinase, hemicellulase, and cellulase.   The method for producing a high lycopene tomato-containing beverage according to claim 2, wherein the viscosity reducing step is performed by separating and removing a pulp component in the diluted tomato paste by a physical solid-liquid separation process.