Manufacturing method for frozen processed rice food

Abstract

A method for producing a frozen processed rice food is disclosed. This method includes: (A) a step for obtaining a processed rice food including seasoning and / or processing raw rice before or after cooking the same; (B) a step for cooling the surface of the processed rice food obtained at step (A) to within the range of -1 to 45°C; (C) a step for fluffing the processed rice food cooled at step (B) while bringing the same into contact with steam, and adhering, to the processed rice food, 2 to 10 mass% of water relative to the mass of the processed rice food; and (D) a step for freezing the processed rice food obtained at step (C). With this method, it is possible to provide a less clumpy frozen processed rice food in the case of freezing the processed rice food after production.

Description

REFERENCE TO RELATED APPLICATIONS

[0001] This patent application claims priority to an earlier filed Japanese patent application, Patent Application No. 2021-062147 (filing date: March 31, 2021), the entire disclosure of which is incorporated herein by reference. [Technical Field]

[0002] The present disclosure relates to a method for producing frozen processed cooked rice food products. [Background technology]

[0003] Conventional freezing methods for processed cooked rice foods have involved using additives, oils, and the like, in addition to seasoning, to make the rice more easily disintegrable, then spreading it out on a conveyor, dropping it, and then applying physical force to freeze it in pieces. Specifically, as one example, the rice is smoothed on a conveyor before freezing, and after freezing, it is crushed using agitators or the like to break it apart into individual grains. However, this method has the drawback that, although it produces loose rice, the rice grains break and crack, becoming crumbly, which can lead to a decrease in quality, such as appearance and texture. Furthermore, the use of additives and oils that are not necessary for the original seasoning can have an undesirable effect on the taste and flavor of the rice.

[0004] For this reason, efforts are underway to develop a method for freezing frozen processed cooked rice foods that does not use additives or fats and that breaks the food into pieces (breaking it apart), rather than physically destroying the food.

[0005] For example, Patent Document 1 discloses loose frozen cooked rice that has no damage to rice grain particles, is oil-free, and has a good texture, and a method for producing the same.

[0006] However, there is still a demand for a frozen processed cooked rice food and a method for producing the same that can break down and freeze the food in a better state without using additives or fats and oils when freezing the food after production. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Publication No. 5-68492 Summary of the Invention

[0008] The present disclosure provides a frozen processed cooked rice food product that has an improved state of crumbling when the processed cooked rice food product is produced and then frozen, and a method for producing the same.

[0009] The present inventors have discovered a method for producing a frozen processed cooked rice food, comprising: (A) a step of obtaining a processed cooked rice food, which comprises seasoning and / or processing raw material rice before or after cooking the rice; (B) a step of cooling the surface of the processed cooked rice food obtained in step (A) to a range of -1 to 45°C; (C) a step of loosening the processed cooked rice food cooled in step (B) while bringing steam into contact with the processed cooked rice food, and attaching water in an amount of 2 to 10% by mass relative to the mass of the processed cooked rice food to the processed cooked rice food; and (D) a step of freezing the processed cooked rice food obtained in step (C); We have found a method comprising:

[0010] According to the present disclosure, a frozen processed cooked rice food product with improved disintegration when the processed cooked rice food product is produced and then frozen, and a method for producing the same, are provided. Furthermore, according to the present disclosure, it is advantageous in that good disintegration is possible even when additives such as emulsified oils and fats are not used or the amount of additives used is reduced. DETAILED DESCRIPTION OF THE INVENTION

[0011] According to one embodiment of the present disclosure, a method for producing a frozen processed cooked rice food product includes: (A) obtaining a processed cooked rice food product, which comprises seasoning and / or processing the raw rice before or after cooking; (B) cooling the surface of the processed cooked rice food product obtained in step (A) to a temperature ranging from −1 to 45°C; (C) loosening the processed cooked rice food cooled in step (B) while exposing the processed cooked rice food to steam and attaching 2 to 10% by mass of water to the processed cooked rice food; and (D) freezing the processed cooked rice food obtained in step (C). The method of the present disclosure allows for moderate crumbling without the use of additives or oils and fats, thereby preserving the original flavor and taste of the cooked rice in the frozen processed cooked rice food. Furthermore, the method of the present disclosure minimizes physical damage to the cooked rice in the frozen processed cooked rice food product, making the cooked rice less susceptible to damage, allowing the processed cooked rice food product to maintain a clean appearance. Furthermore, according to the method of the present disclosure, the cooked rice in the frozen processed cooked rice food has a moderate stickiness and elasticity, a fluffy texture, and it is possible to maintain the deliciousness of cooked rice, which is also an advantage of the method of the present disclosure.

[0012] In this disclosure, processed rice foods refer to foods made primarily from rice, prepared by seasoning and / or processing the raw rice before or after cooking. In this disclosure, processed rice foods include ingredients other than the raw rice. Examples of processed rice foods include fried rice, pilaf, dry curry, chicken rice, butter rice, bibimbap, jambalaya, nasi goreng, seasoned rice, sushi rice, chirashi sushi, and red rice, with fried rice, pilaf, chicken rice, seasoned rice, and red rice being particularly preferred.

[0013] In the present disclosure, "seasoning" refers to seasoning, flavoring, etc. to make the processed cooked rice food easier to eat. Furthermore, "processing" refers to performing some kind of physical, chemical, or biological treatment on raw rice or cooked rice to make it suitable for the production of a processed cooked rice food or a processed cooked rice food, for example, frying in a frying device, baking in an oven, mixing ingredients, etc.

[0014] In this disclosure, raw rice (raw rice) refers to rice that has been threshed and dehusked, but has not yet been soaked in water. The raw rice is not particularly limited as long as it is suitable for use as a raw material for processed rice foods. The type of rice, whether it is polished or not, and the degree of polishing can be appropriately selected depending on the type of processed rice food desired. Examples of rice that can be used include japonica and indica varieties, and both non-glutinous and glutinous varieties can be used. Furthermore, unpolished rice (brown rice), germ-retained rice, and polished white rice can all be used. The raw rice may also contain grains other than rice, provided that the effects of the present invention are not impaired. Examples of grains other than rice include wheat, barley (rolled barley, rice grain barley, glutinous barley, etc.), Job's tears, millet, barley, millet, black sesame, and white sesame.

[0015] Before cooking, the raw material rice is subjected to pretreatment such as washing and soaking as necessary. For example, the raw material rice is washed in water, soaked in water for at least one hour, drained, and then cooked by cooking, for example. In this disclosure, "cooking rice" may include not only cooking by cooking rice (cooking in a rice cooker), but also cooking using a steamer (for home use) or a rice steamer (for industrial use).

[0016] The raw rice is cooked in the usual way by heating the raw rice while it is immersed in water.

[0017] The device for cooking the raw rice is not particularly limited as long as the effects of the present disclosure are achieved, but any known rice cooking device can be used, whether for industrial or home use.

[0018] The processed cooked rice food of the present disclosure can be completed by seasoning and processing before and / or after cooking. The manufacturing process of such a processed cooked rice food can be appropriately determined by those skilled in the art depending on the desired processed cooked rice food.

[0019] In the manufacturing method of the present disclosure, the surface of the manufactured processed cooked rice food is cooled to a range of −1 to 45° C. The cooling temperature is not particularly limited as long as it is within the range of −1 to 45° C., but a range of −1 to 25° C. is preferred.

[0020] In the manufacturing method of the present disclosure, steam is brought into contact with the cooled processed cooked rice food, thereby adhering 2 to 10% by mass of water relative to the mass of the processed cooked rice food. The mass ratio of the adhering water is not particularly limited as long as it is within the range of 2 to 10% by mass, but is preferably in the range of 2 to 6% by mass.

[0021] In the manufacturing method of the present disclosure, the "steam" is not particularly limited as long as the effects of the present disclosure are achieved, but is preferably water vapor.

[0022] The mass ratio of water mentioned above refers to the mass ratio of water actually attached to the cooled processed cooked rice food. For example, and not limited to, if 5 g of water attaches to 100 g of cooled processed cooked rice food, making the total mass 105 g, the mass ratio of water to the mass of the processed cooked rice food is 5% by mass.

[0023] In the manufacturing method of the present disclosure, the "step of loosening the processed cooked rice while contacting with steam" is not particularly limited as long as the effects of the present disclosure are achieved, but it is a step of causing condensation to form on the surfaces of the rice grains and ingredients of the cooled processed cooked rice by contacting with steam, and loosening the processed cooked rice while maintaining this condensed state; for example, it is preferable that it is a step of loosening the cooked rice while spraying steam.

[0024] The pressure at which the steam is sprayed may be adjusted within a range that allows the specified amount of steam to adhere to the surface of the cooled processed cooked rice food, and is not limited to, for example, in the range of 0.1 to 0.5 MPa.

[0025] The difference between the surface temperature of the cooled processed cooked rice food and the temperature of the sprayed steam is not limited, but is preferably in the range of 55 to 101°C, for example.

[0026] In the manufacturing method of the present disclosure, the "process of loosening processed cooked rice" is not particularly limited as long as the effects of the present disclosure are achieved, but examples include a process of loosening the processed cooked rice by physically contacting a stirring rod, comb teeth, or rotating teeth with the processed cooked rice, a process of loosening the processed cooked rice by vibration with a vibrating conveyor, a process of loosening the processed cooked rice while stirring by rotating it in a rotating container, a process of loosening the processed cooked rice by dropping the cooked rice due to a drop such as from one conveyor to another, and a process of loosening the processed cooked rice by applying air pressure. The above processes may be performed alone or in combination. In the manufacturing method of the present disclosure, the "process of loosening processed cooked rice" does not include a process of kneading the processed cooked rice or a process of crushing the processed cooked rice. Furthermore, in the manufacturing method of the present disclosure, physical parameters such as the vibration frequency, rotation speed, and air pressure may be adjusted within a range that allows for loosened freezing. In the manufacturing method of the present disclosure, the "step of loosening the processed cooked rice" is preferably one or more steps selected from the step of loosening the processed cooked rice with a spatula, stick and / or comb teeth equipped with a stirring mechanism and / or a rotating mechanism, a step of loosening the processed cooked rice with a conveying device equipped with a vibration mechanism, a step of loosening the processed cooked rice by dropping it when transferring to a subsequent conveying device during transport by the conveying device, and a step of loosening the processed cooked rice by air pressure.

[0027] In the manufacturing method of the present disclosure, the "process of loosening the processed cooked rice" is not particularly limited as long as the effects of the present disclosure are achieved. 2 and loosening the processed cooked rice by spreading it out or while spreading it out so that 100 g is packed into a space of 0.1 to 3.0 cm in height.

[0028] In the manufacturing method of the present disclosure, a predetermined amount of steam is brought into contact with cooled processed cooked rice to cause condensation to form on the surface of the cooled processed cooked rice, and the processed cooked rice is loosened while maintaining the condensation, and the resulting processed cooked rice is frozen. This makes it possible to freeze the processed cooked rice as a collection of single rice grains and multiple grain lumps in which multiple rice grains are connected to each other, and to freeze the processed cooked rice in this multiple grain lumps.

[0029] In order to maintain a beautiful appearance of the processed cooked rice food, in the manufacturing method of the present disclosure, the major axis of the multi-grain agglomerate may be appropriately selected within a preferred range taking into consideration the type of rice, whether or not it is polished, and the degree of polishing of the raw material rice of the target processed cooked rice food, and is preferably 25 mm or less, and more preferably 20 mm or less. When the multi-grain agglomerate contains ingredients other than cooked rice, the major axis of the multi-grain agglomerate refers to the length of only the cooked rice portion of the multi-grain agglomerate. In other words, when ingredients other than cooked rice protrude from the surface of the multi-grain agglomerate, the length of the portion of the ingredients other than cooked rice on the major axis of the multi-grain agglomerate is not included in the major axis.

[0030] In the manufacturing method of the present disclosure, the processed cooked rice food can be frozen using a known method, and can be appropriately selected depending on the type of processed cooked rice food, etc. Preferably, the processed cooked rice food can be made into a frozen food by rapid freezing at -30°C or below. Furthermore, the obtained frozen food is stored at -15°C or below, preferably -18°C or below.

[0031] The frozen processed cooked rice food of the present disclosure can be eaten by subjecting it to various heating treatments, such as in a microwave oven, a frying pan, or in a hot water bath.

[0032] Furthermore, according to one embodiment of the present disclosure, the following (1) to (10) can be provided. (1) A method for producing frozen processed cooked rice food, (A) A process for obtaining a processed cooked rice food, comprising seasoning and / or processing raw material rice before or after cooking the raw material rice; (B) a step of cooling the surface of the processed cooked rice food obtained in step (A) to a range of −1 to 45° C.; (C) loosening the processed cooked rice food cooled in step (B) while bringing the processed cooked rice food into contact with steam, and adhering 2 to 10% by mass of water relative to the mass of the processed cooked rice food to the processed cooked rice food; and (D) a step of freezing the processed cooked rice food obtained in step (C); The method comprising: (2) The method according to (1), wherein the processed cooked rice food is selected from the group consisting of seasoned rice, fried rice, pilaf, chicken rice, dry curry, and red rice. (3) The method according to (1) or (2), wherein the temperature at which the surface of the processed cooked rice food is cooled in step (B) is within the range of -1 to 25°C. (4) The method according to any one of (1) to (3), wherein the steam contacted in step (C) is water steam. (5) The method according to any one of (1) to (4), wherein the step of loosening the processed cooked rice in step (C) is one or more steps selected from the group consisting of a step of loosening the processed cooked rice with a spatula, a stick, and / or a comb equipped with a stirring mechanism and / or a rotating mechanism, a step of loosening the processed cooked rice with a conveying device equipped with a vibration mechanism, a step of loosening the processed cooked rice by dropping the processed cooked rice when transferring to a subsequent conveying device during transport by the conveying device, and a step of loosening the processed cooked rice by air pressure. (6) The method according to any one of (1) to (5), wherein the step of loosening the processed cooked rice while contacting with steam in step (C) is a step of loosening the processed cooked rice while spraying steam. (7) In step (C), the process of loosening the processed cooked rice is carried out in a manner that the processed cooked rice has an area of ​​100 to 300 cm. 2 and loosening the processed cooked rice by spreading it or while spreading it so that 100 g is packed into a space of 0.1 to 3.0 cm in height. (8) The method according to any one of (1) to (7), wherein the mass ratio of water to be attached to the processed cooked rice in step (C) is 2 to 6% by mass relative to the mass of the processed cooked rice food. (9) A method according to any one of (1) to (8), wherein the processed cooked rice food frozen in step (D) is in the form of a collection of single rice grains and multiple grain lumps in which multiple rice grains are connected to each other, and the multiple grain lumps form lumps with a major axis of 25 mm or less. (10) The method according to (9), wherein the processed cooked rice food frozen in step (D) is in the form of a collection of single rice grains and multiple grain lumps in which multiple rice grains are connected to each other, and the multiple grain lumps form lumps with a major axis of 20 mm or less. [Example]

[0033] The present disclosure will be specifically described below, but is not limited to these examples. Unless otherwise specified, units and measurement methods follow the provisions of the Japanese Industrial Standards (JIS).

[0034] Takikomi gohan was prepared using the following procedure. 450 g of polished rice was prepared, washed using the usual method, and then soaked for over an hour. Water was added to the polished rice to a total of 1035 g, and 32 g of dashi solution ("Gomoku Kamameshi no Moto" manufactured by Yamamori Co., Ltd.) was added. Kamameshi ingredients ("Gomoku Kamameshi no Moto" manufactured by Yamamori Co., Ltd.) were added, and the rice was cooked in an induction rice cooker. The rice was then used for the test. 300 g of the cooked takikomi gohan was placed on a sieve (with a 2 mm inner diameter and a grid pattern) at 600 cm. 2 The cooked rice was spread out to a thickness of about 1.5 cm and cooled in a refrigerator to a temperature of -3 to 55°C or below. Using a steam cleaner SC4 EasyFix (maximum discharge pressure: 0.35 MPa, steam spray rate: approximately 1.1 g / sec) (Kärcher), 1 to 10% by mass of steam was sprayed onto the cooked rice, while the rice was loosened lengthwise with a rubber spatula. During this process, the moisture from the steam was allowed to circulate between the grains of rice, and the rice was loosened with the rubber spatula without being crushed. The cooked rice was then transferred to a tray and flash-frozen. 150 g of this frozen rice was placed in a bowl, lightly covered with plastic wrap, and heated in a microwave at 600 W for 2 minutes, after which the ability to loosen the rice was evaluated.

[0035] Fried rice was prepared using the following procedure. 600g of polished rice was prepared, washed using the usual method, soaked for over an hour, and then water was added to make a total of 1350g of polished rice and cooked in an induction rice cooker. 500g of cooked rice was used, along with two packets of fried rice mix and two eggs. Following the cooking instructions, oil was added to a frying pan, the eggs were fried, and then the rice and fried rice mix ("Roasted Pork Fried Rice Mix", Nagatanien Co., Ltd.) were added and the cooked fried rice was placed on a 600cm wire rack (2mm inner diameter grid pattern). 2The fried rice was spread out to a thickness of about 1.5 cm and cooled in a refrigerator to below 10°C. Using a steam cleaner SC4 EasyFix (maximum discharge pressure: 0.35 MPa, steam spray rate approximately 1.1 g / sec) (manufactured by Kärcher), 4% by mass of steam was sprayed onto the fried rice, while it was loosened lengthwise with a rubber spatula. During this process, the moisture from the steam was allowed to circulate between the grains of rice, and the rice was loosened with the rubber spatula without being crushed. The fried rice was then transferred to a tray and flash-frozen. 250 g of this frozen fried rice was placed on a plate, lightly covered with plastic wrap, and heated in a microwave at 600 W for 3 minutes and 30 seconds before being eaten.

[0036] Chicken rice was prepared using the following procedure. 600g of polished rice was prepared, washed in the usual way, soaked for over an hour, and then water was added to make a total of 1350g of polished rice and cooked in an induction rice cooker. 340g of cooked rice was mixed with one packet of chicken rice seasoning ("Chicken Rice (Maze Gohan no Moto) Kikkoman Foods Co., Ltd."), and the resulting mixture was poured onto a 600cm mesh sieve (2mm inner diameter grid). 2 The rice was spread out to a thickness of about 1.5 cm and cooled in a refrigerator to below 10°C. Using a steam cleaner SC4 EasyFix (maximum discharge pressure: 0.35 MPa, steam spray rate approximately 1.1 g / sec) (Kärcher), 4% by mass of steam was sprayed onto the chicken rice, while it was loosened lengthwise with a rubber spatula. During this process, the moisture from the steam was distributed evenly between the grains of rice, and the rice was loosened with the rubber spatula without being crushed. The chicken rice was then transferred to a tray and flash-frozen. 250 g of this frozen chicken rice was placed on a plate, lightly covered with plastic wrap, and heated in a microwave at 600 W for 3 minutes and 30 seconds before being eaten.

[0037] Shrimp pilaf was prepared using the following procedure. The main ingredients were 450g rice, 150g onion, 45g butter (for stir-frying the onion and rice), 3 chicken bouillon cubes, 12 shrimp (shelled / headless), 200g broccoli, 60g green onion, and 20g butter (for stir-frying the shrimp and green onion). After sautéing the finely chopped onion in butter, the unwashed rice was added and sautéed over medium heat for 2 minutes until the rice was translucent. The sautéed rice and 780g chicken soup (dissolved in 300g of hot water per chicken bouillon cube, as per the label) were placed in an induction rice cooker and cooked using the standard white rice setting. Broccoli (cut and boiled in hot water), cut shrimp, and finely chopped green onion (sautéed in butter) were then added to the cooked rice and mixed together to make shrimp pilaf. Place the shrimp pilaf on a 600cm mesh (2mm inner diameter grid pattern). 2 The rice was spread out to a thickness of about 1.5 cm and cooled in a refrigerator to below 10°C. Using a steam cleaner SC4 EasyFix (maximum discharge pressure: 0.35 MPa, steam spray rate approximately 1.1 g / sec) (Kärcher), 4% by mass of steam was sprayed onto the shrimp pilaf, while the rice was loosened lengthwise with a rubber spatula. During this process, the moisture from the steam was distributed evenly between the grains of rice, and the rice was loosened with the rubber spatula without being crushed. The shrimp pilaf was then transferred to a tray and flash-frozen. 250 g of this frozen shrimp pilaf was placed on a plate, lightly covered with plastic wrap, and heated in a microwave at 600 W for 3 minutes and 30 seconds before being served.

[0038] Sekihan was prepared using the following procedure. Using commercially available sekihan ingredients ("Sekihan Okowa Set" manufactured by Ichibiki Co., Ltd.), 280 g of unwashed glutinous rice, 40 g of cooked cowpeas, 70 g of broth, and 250 g of water were placed in an induction rice cooker, and the cooked rice was immediately cooked and used for the test. After cooking, the cooked rice was placed on a 600 cm mesh (2 mm inner diameter grid pattern) and then placed in a sieve. 2The rice was spread to a thickness of about 1.5 cm and cooled in a refrigerator to below 10°C. Using a steam cleaner SC4 EasyFix (maximum discharge pressure: 0.35 MPa, spray steam rate approximately 1.1 g / sec) (manufactured by Kärcher), 4% by mass of steam was sprayed onto the rice, and the rice was loosened lengthwise with a rubber spatula. During this process, the moisture from the steam was distributed between the grains, and the rice was loosened with the rubber spatula without being crushed. The rice was then transferred to a tray and flash-frozen. After freezing, 150 g of the rice was placed in a bowl, covered with plastic wrap, and heated in a microwave at 600 W for 2 minutes before being eaten.

[0039] For comparison, cooked rice, fried rice, chicken rice, shrimp pilaf, and red rice were prepared by quick freezing and freezing using snow drying instead of spraying with steam. 250g of these frozen processed rice foods were placed on a plate, lightly covered with plastic wrap, and heated in a microwave at 600W for 3 minutes and 30 seconds before being eaten.

[0040] The results are shown in Tables 1 to 4. For processed rice foods other than red rice, which mainly use non-glutinous rice as the raw material, if the major axis of the multi-grain agglomerates was 20 mm or less, it was judged to be possible to break it into pieces, and if it was 21 mm or more, it was judged to be impossible to break it into pieces. For red rice, which mainly uses glutinous rice as the raw material, if the major axis of the multi-grain agglomerates was 25 mm or less, it was judged to be possible to break it into pieces, and if it was 26 mm or more, it was judged to be impossible to break it into pieces.

[0041] [Table 1]

[0042] [Table 2]

[0043] [Table 3]

[0044] [Table 4]

[0045] From the above, it was demonstrated that the method of the present disclosure enables good fragmentation freezing of frozen processed cooked rice. Frozen processed cooked rice with a steam volume of 11% or more did not fragment well compared to the frozen processed cooked rice obtained by the method of the present disclosure, and after heating in a microwave, the rice became soft and sticky due to the high moisture content, and did not have a good texture.

Claims

1. A method for producing frozen processed cooked rice food, comprising: (A) a process for obtaining a processed cooked rice food, the process comprising seasoning and / or processing raw material rice before or after cooking the raw material rice; (B) cooling the surface of the processed cooked rice food obtained in step (A) to a range of −1 to 45° C.; (C) loosening the processed cooked rice food cooled in step (B) while bringing the processed cooked rice food into contact with steam, and adhering 2 to 10% by mass of water relative to the mass of the processed cooked rice food to the processed cooked rice food; and (D) a step of freezing the processed cooked rice food obtained in step (C); The method comprising:

2. The method according to claim 1, wherein the processed rice food is selected from the group consisting of seasoned rice, fried rice, pilaf, chicken rice, dry curry, and red rice.

3. The method according to claim 1 or 2, wherein the temperature at which the surface of the processed cooked rice food is cooled in step (B) is within the range of -1 to 25°C.

4. The method according to any one of claims 1 to 3, wherein the steam contacted in step (C) is water steam.

5. The method according to any one of claims 1 to 4, wherein the step of loosening the processed cooked rice in step (C) is one or more steps selected from a step of loosening the processed cooked rice with a spatula, a stick, and / or a comb tooth equipped with a stirring mechanism and / or a rotation mechanism, a step of loosening the processed cooked rice with a conveying device equipped with a vibration mechanism, a step of loosening the processed cooked rice by dropping the processed cooked rice when transferring to a subsequent conveying device during transport by the conveying device, and a step of loosening the processed cooked rice by air pressure.

6. The method according to any one of claims 1 to 5, wherein the step of loosening the processed cooked rice while contacting with steam in step (C) is a step of loosening the processed cooked rice while spraying steam.

7. In step (C), the processed cooked rice is loosened, and the processed cooked rice is then loosened to a size of 100 to 300 cm. ２ The method according to any one of claims 1 to 6, wherein the processed cooked rice is loosened by spreading or while spreading so that 100 g is packed into a space having a height of 0.1 to 3.0 cm.

8. The method according to any one of claims 1 to 7, wherein the mass ratio of water attached to the processed cooked rice in step (C) is 2 to 6% by mass relative to the mass of the processed cooked rice food.

9. The method according to any one of claims 1 to 8, wherein the processed cooked rice food frozen in step (D) is in the form of a collection of a single rice grain and a multi-grain mass in which a plurality of rice grains are connected to each other, and the multi-grain mass forms a mass having a major axis of 25 mm or less.

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