JP2011152057A - Thick liquid seasoning, method for producing the seasoning, thick sushi vinegar, or method for producing the vinegar - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide thick liquid seasoning increased in solubility of salt to have a higher salt concentration, and to provide thick Sushi vinegar thicker than conventional ones which is expected to have great merit in workability or cost by being thickened. <P>SOLUTION: The thick liquid seasoning (particularly, thick Sushi vinegar) contains salt at a concentration of not less than 36 mass/mass% and fructose at a concentration of not less than 5 mass/mass% per water content. The method for producing thick liquid seasoning (particularly thick Sushi vinegar) includes adding fructose at a concentration of not less than 5 mass/mass% per water content when producing the thick liquid seasoning, so as to contain salt at a concentration of not less than 36 mass/mass% per water content. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a thick liquid seasoning having a higher salt concentration than a normal seasoning. In particular, the present invention relates to a thick sushi vinegar having higher acetic acid concentration and salt concentration than ordinary sushi vinegar.

There are many types of liquid seasonings. Examples include soy sauce, dressing, seasoned ponzu, noodle soup, seasoning for cooking pots, and sushi vinegar. Among these liquid seasonings, there are seasonings that have been pulverized or concentrated by concentration or the like in consideration of improvement in preservability, ease of handling, distribution costs, and the like.
For example, regarding “sushi vinegar” which is one of seasonings, powdered sushi vinegar is provided from the following background (see Patent Document 1). That is, when making a large amount of vinegared rice for business use, for example, if you try to make vinegared rice using 10L-20L sushi vinegar, the sushi vinegar may be very heavy with a specific gravity of about 1.2-1.3. Is inconvenient. In addition, the high specific gravity of sushi vinegar is a problem of high logistics costs. As one means for solving these problems, this powdered sushi vinegar is provided.
In addition to this, for example, sake or cooked sake concentrated for the purpose of enhancing storage stability and workability (see Patent Document 2), and freeze-concentrated soy sauce for the purpose of reducing manufacturing costs and distribution costs (see Patent Document 3) , Etc. are provided.

JP 63-230044 A JP-A-2005-143418 JP 2004-113165 A

The problem of the present invention will be described using sushi vinegar, which is one of liquid seasonings, as an example.
For example, when ordinary sushi vinegar is mixed at a rate of about 8 to 11 per 100 cooked rice, the powdered sushi vinegar is often designed to be used in an amount of about 3 to 4 per 100 cooked rice and is heavy. It is excellent in terms of distribution costs and the need to mix sushi vinegar in large quantities with cooked rice. However, since it is in a powder form, there is a drawback that it is difficult to uniformly mix with cooked rice.
In order to eliminate this drawback, it is conceivable to “enrich” sushi vinegar. That is, if it is a liquid rich sushi vinegar, the merit can be enjoyed in terms of handling and distribution costs, and at the same time, the ease of mixing into cooked rice is significantly higher than that of powdered sushi vinegar.
However, “thickening” has a limit. The reason for the thickening limit is due to the influence of the concentration cost and the like, but the fact that there is a limit in the solubility of salt greatly affects. In other words, salt is generally used for seasoning (including sushi vinegar) for seasoning, but there is a limit to the solubility of salt when it is made thicker, and it cannot be thickened beyond that. There was a problem.

Here, salt is generally known to dissolve only about 36 g in 100 g of normal temperature water (“Treasure from the sea, research on salt: Discover various uses: issued on July 17, 2008, issued) For example, “Php Laboratories”). Actually, when the present inventor conducted an experiment, only 35.7 mass / mass% per moisture (35.7 g per 100 g of water) was dissolved (see Test Example 1 described later).
As described above, since the solubility of sodium chloride is limited, there is a limit even if the liquid seasoning such as sushi vinegar is simply concentrated.

  This problem of the solubility limit of salt is remarkable in sushi vinegar among seasonings. Sushi vinegar generally has an acetic acid concentration of about 2.0 to 3.5 mass / volume%, a salt concentration of about 5 to 8 mass / volume% (more than 10 mass / volume%), sugar, etc. Since saccharides are about 30-70 mass / volume% and the water content is low, the salt concentration per water | moisture content is high. If this is to be further concentrated, the moisture content will be further decreased in order to increase sugar and salt, so that the solubility limit of sodium chloride will be reached, making concentration difficult. Although it depends on the prescription, for example, the present situation is that it can be concentrated only about 1.2 to 1.5 times.

  Therefore, in the present invention, it is possible to provide a thick seasoning with a higher salt concentration by increasing the solubility of salt, and in particular, for sushi vinegar, which can be expected to have great merit in terms of workability and cost by thickening, Providing eggplant vinegar is an issue.

The inventors of the present invention repeatedly studied to increase the solubility of sodium chloride in liquid seasonings, particularly sushi vinegar. At the beginning of the study, the present inventors thought that the solubility of sodium chloride would be reduced by dissolving solids (such as sugars) other than sodium chloride in a certain amount of water.
However, surprisingly, it has been found that the solubility of salt is improved by dissolving "fructose" together with salt. In other words, it was found that salt that normally dissolves in less than 36 g in 100 g of room temperature water dissolves in the presence of fructose to dissolve 36 g or more. Further, when the acetic acid concentration is high (for example, acetic acid is 4 mass / mass% or more per water content), the solubility of sodium chloride is further reduced, and only 35.5 g is dissolved in 100 g of room temperature water, and the acetic acid concentration is high. In some cases, it was also found that when fructose was allowed to coexist, the solubility of salt was improved and 35.5 g or more was dissolved in 100 g of room temperature water.
These findings have led to the production of seasonings that are richer than before, particularly sushi vinegar and seasonings for cooking pots, and thus completed the present invention.

That is, the invention of claim 1 relates to a concentrated liquid seasoning comprising 36 mass / mass% or more of salt and 5 mass / mass% or more of fructose per moisture content.
The invention of claim 2 is characterized in that, in producing a thick liquid seasoning, fructose is contained in an amount of 5 mass / mass% or more per moisture content, so that a salt content of 36 mass / mass% or more per moisture content can be contained. The present invention relates to a method for producing a concentrated liquid seasoning.
The invention of claim 3 is a rich vinegar-containing seasoning containing acetic acid of 4.0 mass / mass% or more per moisture content, wherein the salt content per moisture content is 35.5 mass / mass% or more and fructose is 5 mass / mass. The present invention relates to a vinegar-containing seasoning characterized by containing at least mass%.
The invention of claim 4 is characterized in that, in producing a rich vinegar-containing seasoning having acetic acid of 4.0% by mass or more per moisture content, fructose is contained by 5% by mass or more per moisture content. The present invention relates to a method for producing a vinegar-containing seasoning that can contain 35.5% by mass or more of salt per moisture content.
The invention of claim 5 relates to a thick sushi vinegar characterized in that it is a thick sushi vinegar having an acetic acid concentration of 3.6 mass / volume% or more, and contains 5 mass / mass% or more of fructose.
The invention of claim 6 can contain acetic acid in an amount of 3.6 mass / volume% or more, wherein fructose is contained in an amount of 5 mass / mass% or more per water content in producing thick sushi vinegar. The present invention relates to a method for producing concentrated sushi vinegar.

  The concentrated liquid seasoning of the present invention may be used in a smaller amount than a normal liquid seasoning when cooking or seasoning a predetermined dish, so that it is excellent in handleability and can reduce transportation costs. Moreover, since salt concentration can be made higher than before, it is excellent in preservability, can be stored for a long time, and it is also possible to suppress the use of additives such as preservatives.

Moreover, the thick sushi vinegar of this invention provides the sushi vinegar which is easy to mix with cooked rice although there is little quantity mixed with cooked rice.
As a result, the concentrated sushi vinegar of the present invention is very easy to handle because a small amount of sushi vinegar may be used when producing vinegared rice, and mixing with cooked rice is easy. In addition, the concentrated sushi vinegar of the present invention has a reduced capacity and weight per acetic acid concentration, so the transportation cost is significantly reduced.

Hereinafter, the present invention will be described in detail.
[Concentrated liquid seasoning]
The concentrated liquid seasoning in the present invention is produced more concentrated than a general liquid seasoning, and is used in a smaller amount than a normal liquid seasoning for cooking or seasoning a predetermined flavored dish. The liquid seasoning adjusted so that it may be good.
Here, liquid seasonings include soy sauce, dressing, seasoned vinegar, noodle soup, seasoning for cooking pots, sushi vinegar, etc., but in the present invention does not include seasonings that do not contain salt. In particular, in seasonings that have been widely used in the past, such as hot pot soup and noodle soup, if liquid can be further enriched, greater demand can be expected. It can be used suitably.

  The term “liquid” means that it is different from a solid form or a powder form, and naturally includes a liquid with a viscosity (for example, about 500 cp). As long as the salt is dissolved, it may be in a product form such as a paste or gel.

  Moreover, the packaging form of the concentrated liquid seasoning of this invention does not have limitation in particular, The packaging container etc. which are used with each liquid seasoning can be used. For example, various packaging forms such as a relatively small amount of packaging bottles, plastic bottles, retort pouches, plastic packaging materials of about 20 L, 1t containers, lorry vehicles, and the like can be adopted.

One of the liquid seasonings in which the present invention is suitably used is sushi vinegar. The rich sushi vinegar in the present invention is produced thicker than general sushi vinegar, and refers to sushi vinegar that is adjusted so as to be used in a smaller amount than ordinary sushi vinegar when producing vinegared rice with a predetermined flavor. Here, sushi vinegar refers to a liquid seasoning intended to make vinegared rice mixed with cooked rice (or rice soaked during cooking).
The usual sushi vinegar generally has an acetic acid concentration of about 2.0 to 3.5 mass / volume% and a salt content of about 5 to 8%. The concentrated sushi vinegar of the present invention has, for example, an acetic acid concentration of 3. It is adjusted to 6 mass / volume% or more and a salt content of 10 mass / volume% or more.
Therefore, it is common to mix ordinary sushi vinegar at a rate of about 80 to 110 g per 1 kg of cooked rice when making vinegared rice, but the concentrated sushi vinegar of the present invention is a rate of about 50 to 70 g per 1 kg of cooked rice, for example. By mixing with, vinegared rice of the same quality as when ordinary sushi vinegar is used can be produced.
Here, the acetic acid concentration is the mass content of acetic acid per volume of sushi vinegar, and can be measured, for example, by titration with a sodium hydroxide solution as shown in vinegar JAS.

[Salt content]
The salt concentration in the liquid seasoning varies, but usually the soy sauce is about 10-15% by mass / volume, the dressing is about 3-5% / volume%, the seasoned ponzu is about 7-10% / volume%, and the noodle soup Is about 3-15 mass / volume%, seasoning for cooking pots is about 1.5-16 mass / volume%, and sushi vinegar is about 5-8 mass / volume%.
In addition, since these density | concentrations are the density | concentrations with respect to the whole capacity | capacitance, naturally the salt content per water content (salt content g per 100 g of water | moisture content) will become higher than this naturally, but it is at most 25 mass / mass at most. %.

The concentrated seasoning of the present invention is a liquid seasoning in which the “salt content per moisture content” is concentrated to 36% by mass or more, preferably 37% by mass or more. Moreover, in the vinegar containing seasoning whose acetic acid per water content is 4 mass / mass% or more, salt is contained 35.5 mass / mass% or more per moisture content.
If the salt content is lower than this, it is theoretically possible to dissolve the salt regardless of the present invention, and it cannot be said to be a concentrated liquid seasoning, and the effect of reducing workability and transportation costs. It is because it cannot play.

The salt contained in the liquid seasoning of the present invention refers to edible salts such as sodium chloride and potassium chloride which are contained in order to impart a salty taste to the liquid seasoning. The content is the mass per moisture (mass) contained in the liquid seasoning.
In addition, the salt concentration in a solution can be measured by potentiometric titration with a silver nitrate solution, for example. The moisture can be measured by a weight loss method by drying.

[Fructose content]
In the present invention, the solubility of sodium chloride can be greatly improved by adding fructose to the liquid seasoning.

In the liquid seasoning of the present invention, it is essential that fructose is contained in an amount of 5% by mass or more per moisture content. If the amount is less than this, the effect of increasing the solubility of salt is extremely small. Preferably it is 10 mass / mass% or more, More preferably, it is good to set it as 20 mass / mass% or more. Most preferably, it is 50 mass / mass% or more.
On the other hand, the upper limit of the content of fructose can be up to the solubility limit of fructose (about 370 mass / mass% per moisture content). However, since fructose is a sweet food, the content of fructose should be limited depending on the amount of sweetness required for each liquid seasoning and the quality of sweetness. Accordingly, it is preferably 300% by mass or less, and more preferably 200% by mass or less.

Here, fructose may be contained in a state mixed with liquid sugar. That is, you may contain in the form of fructose grape sugar liquid sugar. This is because even if it is contained as fructose-glucose liquid sugar, the effect of increasing the solubility of sodium chloride is exhibited.
In addition, it is preferable to use fructose-sugar liquid sugar rather than fructose alone because it is cheaper and closer to the taste of sugar. However, since fructose-glucose liquid sugar contains water, there is a limit when trying to concentrate it to a high concentration. In other words, fructose may be preferable to make a seasoning with a high concentration.

The liquid seasoning of the present invention may contain fructose as the only saccharide or may be used in combination with other saccharides. If necessary, it can be used in combination with, for example, sucrose, glucose, maltose, oligosaccharide, sugar alcohol, high-intensity sweetener (stevia, licorice, saccharin, aspartame, acesulfame potassium, sucralose, etc.).
For example, in the case of sushi vinegar, sugar is usually used as the saccharide, so if only fructose is used as the saccharide, the quality of sweetness will be different from that when normal sugar is used, and the sushi vinegar will be uncomfortable. Is concerned. In such a case, it is necessary to use sugar and fructose in combination, or in combination with sugar and fructose-glucose liquid sugar to adjust the flavor to an appropriate flavor as sushi vinegar.

In the present invention, the temperature is not limited. However, if it is limited in detail, the temperature is adjusted to “room temperature”, and if it is further limited, the temperature is adjusted to “20 ° C.”. Those that meet the indicated requirements.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, the technical scope of this invention is not limited by these.

[Test Example 1] (Verification of improvement in salt solubility by fructose)
After the raw materials having the formulations shown in Table 1 were uniformly mixed, the salt was dissolved to the limit at 20 ° C., and the limit of the amount of salt dissolved was examined. The results are shown in the column of <Solution of salt> in Table 1.
As a procedure for examining the limit of the amount of salt to be dissolved, 350 g is first dissolved, and once it is completely dissolved, 0.5 g is added and further dissolved. The previous amount of dissolved salt was judged to be the limit.
In the dissolution test here, a dissolution test was performed using a 2000 cc glass beaker and a stirring speed of 500 rpm using a magnetic stirrer.
The vinegar used for Samples 2 and 4 here has an acetic acid concentration of 15 mass / volume% and a moisture content of 87 mass / volume%, and Samples 2 and 4 are more than 1000 ml in total with water and vinegar. This is because the moisture content is matched to samples 1 and 3.

As can be seen from Table 1, the fructose content (samples 3 and 4) clearly increased the amount of salt dissolved per moisture content (about 5%), and the solubility limit was 36 mass / mass% or more. It became.
In addition, when vinegar is included (sample 2), the amount of salt dissolved per water content is reduced as compared with the case where vinegar is not included (sample 1), but also in this case by containing fructose (sample 4), The amount of dissolved salt per water content was clearly increased (about 5%).

[Test Example 2] (Relationship between fructose content and salt solubility improvement)
After the raw materials having the formulations shown in Table 2 were uniformly mixed, the limit of the amount of dissolved salt was examined in the same manner as in Test Example 1. The results are shown in the column of <Solution of salt> in Table 2.

From Table 2, by containing fructose, especially by containing 5% by mass or more per moisture content (samples 6 to 12), the amount of salt dissolved per moisture content increased. In particular, when the fructose content was 10 mass / mass% or more per moisture content, and further 20 mass / mass percent or more (samples 7 to 12), the amount of salt dissolved per moisture content increased significantly.

[Test Example 3] (Relationship between fructose content and salt solubility improvement: test with a solution of acetic acid at 4.0 mass / mass% per moisture content)
A test similar to Test Example 2 was performed with a solution of 4.0% by mass /% by mass acetic acid per moisture content of the formulation shown in Table 3. The results are shown in the column of <Solution of salt> in Table 3.

From Table 3, even in a solution of acetic acid of 4.0 mass / mass% per moisture content, by containing fructose, especially by containing 5 mass / mass% or more per moisture content (samples 14 to 20), the moisture content The amount of salt solution per unit increased. In particular, when the fructose content was 10 mass / mass% or more per moisture content, and further 20 mass / mass% or more (samples 15 to 20), the amount of salt dissolved per moisture content was remarkable.

[Example 1] (Confirmation of salt solubility improving effect by concentrated sushi vinegar)
(1) Preparation of thick sushi vinegar without using fructose Production of thick sushi vinegar was attempted according to the formulations shown in thick sushi vinegars 1-1 and 2-1 in Table 4.
First, a part (130 g) of salt is dissolved in water and vinegar, and then all the sugar is dissolved. And after melt | dissolving completely, the remaining amount of salt was thrown in and mixed. The experiment was performed at 20 ° C.
Concentrated sushi vinegars 1-1 and 2-1 are prescriptions assuming sushi vinegar thickened 1.5 times and 1.75 times of normal sushi vinegar, respectively.

As a result of the above-described mixing experiment, all the salt was dissolved in the prescription of concentrated sushi vinegar 1-1, but in the prescription of thick sushi vinegar 2-1, the salt remained without being dissolved.
In addition, since the amount of salt per water | moisture content differs greatly when the degree of thickening is 1.5 times and 1.75 times, it is thought that the difference in the degree of dissolution appeared due to this.

(2) Preparation of concentrated sushi vinegar using fructose Therefore, production of concentrated sushi vinegar was attempted with a formula in which a part of the sugar in the formula of concentrated sushi vinegar 2-1 was replaced with fructose alone or fructose-glucose liquid sugar (Table 5 Prescription).
That is, “rich sushi vinegar 2-2” is obtained by replacing a part of sugar in concentrated sushi vinegar 2-1 with fructose, and the water content, acetic acid concentration and salt concentration are the same as those of thick sushi vinegar 2-1. . In addition, since fructose has a slightly higher sweetness than sugar, concentrated sushi vinegar 2-2 becomes sushi vinegar having a higher sweetness compared to thick sushi vinegar 2-1. (See the sweetness level in Table 5. Sweetness is a theoretical value calculated with the sweetness of fructose as 1.24 times that of sugar.)
'Concentrated sushi vinegar 2-3' is part of the sugar in concentrated sushi vinegar 2-1, replaced with fructose-glucose liquid sugar, and the water content, acetic acid concentration, and salt concentration are the same as thick sushi vinegar 2-1. is there. In addition, the fructose glucose liquid sugar used in the present Example contains fructose 42 mass / mass% and moisture 24.5 mass / mass%. Moreover, since it is slightly lower in sweetness than sugar (0.69 times that of sugar) per solid, thick sushi vinegar 2-3 becomes sushi vinegar having a lower sweetness than thick sushi vinegar 2-1.
'Concentrated sushi vinegar 2-4' is obtained by replacing part of the sugar in concentrated sushi vinegar 2-1 with fructose, and the acetic acid concentration and salt concentration are the same as those of concentrated sushi vinegar 2-1. In addition, since this prescription adjusts sweetness to thick sushi vinegar 2-1, it has more water content than sushi vinegar 2-1, 2-1 and 2-3.

As shown in Table 5, the salt vinegars 2-2, 2-3, 2-4 all dissolved the salt without problems. From this result, it was proved that by replacing sugar with fructose, it was possible to produce concentrated sushi vinegar with a higher concentration than ever possible (sushi vinegar with an acetic acid concentration of 3.6 mass / volume% or more).
Concentrated sushi vinegar 2-4 adjusted to have a sweetness equivalent to that of concentrated sushi vinegar 2-1, was more soluble in salt than concentrated sushi vinegar 2-2, 2-3 because of its high water content.

Furthermore, although detailed description is omitted, even in concentrated sushi vinegar prepared using fructose-glucose liquid sugar by combining sweetness with concentrated sushi vinegar 2-1, salt was dissolved without any problem. It was also confirmed that the concentrated sushi vinegar prepared using fructose-glucose liquid sugar has a sweetness quality close to that of sugar and is preferable as sushi vinegar compared to concentrated sushi vinegar 2-4 using fructose.

[Example 2] (Confirmation of salt solubility improving effect by rich seasoning for cooking pots)
An experiment similar to the sushi vinegar of Example 1 was conducted with a seasoning for cooking pots (hereinafter, pot soup).
(1) Preparation of thick hot pot soup without using fructose In the formulation shown in thick hot pot soup 1-1 and 2-1 in Table 6, production of rich hot pot soup was attempted.
First, all the raw materials except salt and a part of salt (105 g) were mixed and dissolved, and then the remaining amount of salt was added and mixed. The experiment was performed at 20 ° C.
In addition, thick hot pot soup 1-1 and 2-1 are prescriptions assuming hot pot soup thickened 10 times and 12 times of normal sushi vinegar, respectively.

As a result of the above-described mixing experiment, all the salt was dissolved in the thick pan soup 1-1, but in the thick sushi vine 2-1 salt was left undissolved.

(2) Preparation of thick hot pot soup using fructose Therefore, we tried to manufacture a thick hot pot with a formula in which a part of the sugar in the prescription of rich hot pot soup 2-1 was replaced with fructose alone or fructose-glucose liquid sugar. (Prescription shown in thick pan soup 2-2, 2-3, 2-4 in Table 7).
In other words, “rich hot pot soup 2-2” is obtained by replacing part of the sugar in thick hot pot soup 2-1 with fructose, and the water content, acetic acid concentration and salt concentration are not different from those of thick hot pot soup 2-1. Is. In addition, since fructose has a slightly higher sweetness than sugar, the thick pan soup 2-2 becomes a hot pan soup with a higher sweetness than the thick pan soup 2-1 (see Table 7 for the sweetness level. However, see Table 7). The sweetness described in (1) is a theoretical value calculated by setting the sweetness of fructose as 1.24 times that of sugar.)
'Thick pan soup 2-3' is a part of the sugar in the prescription of thick pan soup 2-1 is replaced with fructose-glucose liquid sugar (the same as used in Example 1), The acetic acid concentration and the salt concentration are the same as the thick pan soup 2-1. In addition, since fructose glucose liquid sugar is per solid content and sweetness degree is a little lower than sugar, thick pot soup 2-3 becomes sushi vinegar with low sweetness compared with thick pot soup 2-1.
“Thick hot pot soup 2-4” is obtained by replacing part of the sugar in thick hot pot soup 2-1 with fructose, and the acetic acid concentration and salt concentration are the same as those of thick hot pot soup 2-1. In addition, since this prescription adjusts the sweetness to thick hot pot soup 2-1, the water content is higher than that of thick hot pot soup 2-1, 2-1 and 2-3.

As shown in Table 7, all of the thick pan soup 2-2, 2-3, 2-4 dissolved the salt without problems. From this result, it was demonstrated that it is possible to make a thick hot pot soup using fructose.
In addition, the thick pan soup 2-4 adjusted to the sweetness equivalent to the thick pan soup 2-1 was more soluble in salt than the thick pan soup 2-2 and 2-3 because of its high water content.

Furthermore, although detailed description is omitted, the salt dissolved without problems even in the thick pan soup prepared using the fructose glucose liquid sugar by combining the sweetness with the thick pan soup 2-1. And it was also confirmed that the thick pot soup prepared using fructose-glucose liquid sugar has a sweetness quality close to that of sugar and compared to the thick pot soup 2-4 using fructose.

According to the present invention, it is only necessary to use a small amount of liquid seasoning, and it is possible to provide a concentrated liquid seasoning that is excellent in handling properties and transport cost.
In particular, according to the present invention, it is easy to mix with cooked rice despite the small amount to be mixed with cooked rice, and is easy to handle because it is easy to mix with cooked rice. It is possible to provide concentrated sushi vinegar with significantly reduced transportation cost because of its reduced weight.

Claims (6)

  A concentrated liquid seasoning comprising 36% by mass or more of salt and 5% by mass or more of fructose per moisture content.   In producing a concentrated liquid seasoning, the concentrated liquid seasoning can contain 36 mass / mass% or more of salt per moisture content, wherein fructose is contained at 5 mass / mass% or more per moisture content. Manufacturing method.   A rich vinegar-containing seasoning containing acetic acid of 4.0 mass / mass% or more per water content, containing 35.5 mass / mass% or more of salt and 5 mass / mass% or more of fructose per moisture content A vinegar-containing seasoning characterized by that.   In producing a rich vinegar-containing seasoning containing acetic acid of 4.0 mass / mass% or more per water content, the salinity per moisture content is 35%, characterized by containing fructose per moisture content of 5 mass / mass% or more. The manufacturing method of the vinegar containing seasoning which came to be able to contain more than 5 mass / mass%.   A thick sushi vinegar having an acetic acid concentration of 3.6 mass / volume% or more and containing 5 mass / mass% or more of fructose.   A method for producing concentrated sushi vinegar that can contain acetic acid in an amount of 3.6% by mass or more, wherein fructose is contained in an amount of at least 5% by mass / mass% per moisture content in producing rich sushi vinegar.