Tomato juice

Tomato Juice in a glass, decorated with tomato slice and sprig
Tomato juice, canned, without salt added
Nutritional value per 100 g (3.5 oz)
Energy 73 kJ (17 kcal)
3.53 g
Sugars 2.58 g
Dietary fiber 0.4 g
0.29 g
0.85 g
Vitamins Quantity %DV†
Vitamin C
84%
70.1 mg
Other constituents Quantity
Water 94.24 g
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Tomato juice is a juice made from tomatoes, usually used as a beverage, either plain or in cocktails such as a Bloody Mary or Michelada.

History

Tomato juice was first served as a beverage in 1917 by Louis Perrin at the French Lick Springs Hotel in southern Indiana, when he ran out of orange juice and needed a quick substitute. His combination of squeezed tomatoes, sugar and his special sauce became an instant success as Chicago businessmen spread the word about the tomato juice cocktail.[1][2]

Production

Many commercial manufacturers of tomato juice also add salt. Other ingredients are also often added, such as onion powder, garlic powder, and other spices. In the United States, mass-produced tomato juice began to be marketed in the mid 1920s, and became a popular breakfast drink a few years thereafter.[3]

In the United States, most tomato juice is made from tomato paste.[4] In Canada, tomato juice is unconcentrated and pasteurized, made from fine tomato pulp from ripe and whole tomatoes. The stems and skins must be removed without adding water to the final juice product. It may also contain a sweetening agent, citric acid and salt.[5]

Uses

Tomato juice with other ingredients found in Bloody Mary mix

In Canada and Mexico, tomato juice is commonly mixed with beer; the concoction is known in Canada as Calgary Red-Eye, and in Mexico as Cerveza preparada. Tomato juice is the base for the cocktails Bloody Mary and Bloody Caesar, and the cocktail mixer Clamato.

Chilled tomato juice was formerly popular as an appetizer at restaurants in the United States.[6]

Tomato juice is frequently used as a packing liquid for canned tomatoes, though it is sometimes replaced by tomato purée for international commerce due to tariff issues on vegetables vs. sauces. According to Cook's Illustrated magazine, tomatoes packed in juice as opposed to purée tend to win taste tests, being perceived as fresher tasting.[7]

Tomato juice is used in the preparation of tomato juice agar, used to culture various species of Lactobacillus.

Among airplane passengers, tomato juice has an increased popularity. Research has shown this could be because of the different pressure conditions in flights, which alter taste receptors.[8]

See also

References

  1. ↑ Anne Hattes. "Tomato Juice". Relish, August 2009.
  2. ↑ "History". French Lick Springs Hotel.
  3. ↑ Kathleen Morgan Drowne; Patrick Huber. Nineteen Twenties. p. 122.
  4. ↑ "Heinz deal to save hundreds of jobs at Leamington plant". CBC News. February 26, 2004.
  5. ↑ Branch, Legislative Services. "Consolidated federal laws of canada, Food and Drug Regulations". laws.justice.gc.ca. Retrieved 2017-07-18.
  6. ↑ "Taste of the '60s: The Way Things Were". Washingtonian. November 2013.
  7. ↑ "Crushed Tomatoes". Cook's Illustrated. May 2007.
  8. ↑ "A question of taste: Popularity of in-flight tomato juice explained". Research in Germany. June 2011. Archived from the original on August 12, 2012.
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