JP2001224323A - Dried, seasoned and cooked rice and method of producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide new dried, seasoned and cooked rice more excellent in a taste than conventional one, capable of keeping the taste as it is produced for a long period, capable of giving the good taste and keeping the taste during its storage even when unpolished rice or whole rice is used, difficult to be decreased in its components such as vitamin and calcium, capable of easily ingesting collagen which is a source of the vital activity, and further capable of contributing to promotion and preservation of health, and to provide a method of producing the same. SOLUTION: This dried, seasoned and cooked rice is produced by adhering finely stripped ingredients to a partial or the whole surface of grains of boiled rice with an edible adhering material, wherein the boiled rice is impregnated with seasoning components and gelatinized. Unpolished rice or whole rice is preferably used, and a vitamin and a calcium preparation are preferably added to the rice. Gelatin or gelatinized rice flour (such as, refined rice flour or glutinous rice flour) is preferably used as the edible adhering material. One or more kinds of vegetable slices, seaweed slices, meat slices, seafood slices, and finely stripped edible fiber materials are preferably adhered to the surface of the rice as the ingredients.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to dried seasoned cooked rice and a method for producing the same. More specifically, the present invention relates to a dry seasoned cooked rice which has a better flavor than conventional products and can maintain the flavor for a long time during storage, and a method for producing the same. In more detail, even if brown rice or germ rice is used, the flavor is good, it can maintain the flavor during storage, and it can easily ingest collagen, vitamins, calcium, magnesium, etc. which are the sources of life activity. Also, the present invention relates to a novel dry-seasoned cooked rice that can greatly contribute to maintenance and promotion of health because these components are hardly lost even during storage and a method for producing the same. The dried seasoned cooked rice of the present invention can be cooked by adding water to produce seasoned cooked rice, or can be made into a porridge.

[0002]

2. Description of the Related Art Conventionally, rice grains such as matsutake mushroom rice and pre-gelatinized rice are immersed in water in which a seasoning component is dissolved, and the rice grains are impregnated with the seasoning component and boiled. Is cooled to about 80 ° C,
There is known a dried pregelatinized rice, that is, a dry seasoned cooked rice which is dried by applying a degree of hot air and dried rapidly, and a method of producing the same. However, the conventional dried seasoned cooked rice produced in this way is not considered for health. For example, even if a vitamin preparation is added, it disappears during its storage, and the freshness of the rice also decreases. There is a tendency. Furthermore, during storage, the seasoning ingredients impregnated in the rice grains, such as matsutake mushroom flavor and okowa flavor, tend to gradually disappear, so conventional dry seasoned cooked rice is said to be "not delicious". ing.

[0003]

SUMMARY OF THE INVENTION The inventor of the present invention has sought to develop dry seasoned cooked rice which contributes to maintenance and promotion of health, has a better flavor than conventional products, and can maintain the flavor for a long time. As a result, the present invention has been completed.

[0004] That is, the first object of the present invention is to provide a novel dry seasoned cooked rice which has a better flavor than conventional dry seasoned cooked rice and can maintain the flavor for a long time during storage, and a method for producing the same. . In addition, the present invention has a good flavor even when using brown rice or germ rice, and the flavor can be maintained for a long time during storage, and components such as vitamins, calcium, and magnesium are hardly lost during storage. It is a second object of the present invention to provide a novel dry seasoned cooked rice that can easily ingest collagen, which is a source of life activity, and thus greatly contribute to maintenance and promotion of health, and a method for producing the same.

[0005]

Means for Solving the Problems In order to achieve the above-mentioned object, the invention according to claim 1 of the present invention provides a method for producing a part of the surface of a rice grain of boiled rice which has been pregelatinized by impregnation with a seasoning component. It is a dry seasoned cooked rice in which the chopped ingredients are fixed with edible solidifying material.

A second aspect of the present invention is the dry seasoned cooked rice according to the first embodiment, wherein gelatinized or pregelatinized rice flour is used as an edible solidifying material.

According to a third aspect of the present invention, there is provided a dried seasoned cooked rice according to the first or second aspect, wherein one or more of vitamins, calcium, and magnesium are added. It is seasoned cooked rice.

[0008] The invention described in claim 4 of the present invention is the dry seasoned cooked rice according to any one of claims 1 to 3, wherein the boiled rice is composed of brown rice or germ rice. .

According to a fifth aspect of the present invention, there is provided the dried seasoned cooked rice according to any one of the first to fourth aspects, wherein the ingredients include vegetable pieces, seaweed pieces, meat pieces, seafood pieces,
It is a dry seasoned cooked rice in which at least one of the chopped dietary fiber materials is adhered to the surface of rice grains.

Further, the invention according to claim 6 of the present invention relates to the dried seasoned cooked rice according to any one of claims 1 to 5, wherein powdered seasonings such as powdered milk, powdered miso, powdered soy sauce, salt, milk, Liquid seasonings such as soy sauce and umami soup, boiled juices such as beans, vegetables, seaweeds, meats and seafoods, or extracts thereof, and seasonings consisting of edible flavors such as matsutake mushroom flavor and cutoff flavors It is a dry seasoned cooked rice in which the seasoning components of the ingredients are impregnated into rice grains.

The invention according to claim 7 of the present invention relates to a boiled rice which has been impregnated with a seasoning component and which has been pregelatinized, added with an edible solidifying material and shredded ingredients, dried, and dried. This is a method for producing dried and seasoned cooked rice in which a part or whole of the surface is fixed with an edible solidifying material.

[0012] Further, the invention according to claim 8 of the present invention is the method for producing dry seasoned cooked rice using gelatin or pregelatinized rice flour as the edible solidifying material in the invention described in claim 7.

[0013] Further, according to a ninth aspect of the present invention, the dry seasoning according to the seventh or eighth aspect, wherein one or more of vitamin, calcium and magnesium are added to the boiled rice. It is a method of producing cooked rice.

Further, the invention according to claim 10 of the present invention relates to the method for producing dried seasoned cooked rice of the invention according to any one of claims 7 to 9, wherein brown rice or germ rice is used as boiled rice. is there.

Further, the invention according to claim 11 of the present invention is the invention according to any one of claims 7 to 10, wherein the ingredients include vegetable pieces, seaweed pieces, meat pieces, seafood pieces, shredded foods. This is a method for producing dry seasoned cooked rice using at least one of fiber materials.

Hereinafter, the dried seasoned cooked rice and the method for producing the same according to the present invention will be described in more detail. In the description of the present invention, “%” indicates a weight ratio unless otherwise specified. In the entire description of the present invention,
"Seasoning material" means a seasoning material including a seasoning such as a liquid or a powder.

In the present invention, the kind of rice used as a raw material is arbitrary, and either glutinous rice or glutinous rice can be used. In addition, brown rice, germ rice, semi-polished rice, various kinds of foreign rice, etc. may be used. In addition, in the present invention, there are several methods described below for producing "the pregelatinized boiled rice which has been impregnated with a seasoning component", and any of these methods may be employed. It is also optional to combine these methods to season.

One method of producing boiled rice impregnated with seasoning ingredients is as follows. Before boiling the rice, milk or powdered milk, soy sauce, salt, miso, a melt of edible oil or butter,
Soak the rice with other soup stock, boiled juice or extracted extract of meat, seafood, vegetables, root vegetables, seaweed, etc., edible flavors such as matsutake mushroom flavor, oyster flavor, okowa flavor, cutoff flavor, etc. Add to water to impregnate the rice grains with the seasoning ingredients of the seasoning. For example, if milk or powdered milk is added to the water to be immersed, it becomes milk-flavored boiled rice and the child will be pleased, and if edible water added with matsutake mushrooms is added to the immersion water seasoned with soy sauce or soup stock, matsutake mushrooms will be added. It becomes boiled rice with rice flavor. In this case, the time for immersing the rice in the water to which the seasoning is added is arbitrary as long as the rice grains are impregnated with the seasoning component of the seasoning solution, but is usually about 6 to 15 hours. Rice immersed in water added with a seasoning swells about 1.5 to 2 times as much as polished rice. After soaking, drain the rice as usual.

As another method for producing boiled rice impregnated with a seasoning component, rice, which has been completely immersed in water and drained as usual, is mixed with powdered milk, salt, powdered soy sauce, powdered miso, powdered kelp, and the like. Various seasonings such as powdered seasonings such as powdered umami soup stock and melted seasonings such as butter and edible oil are added and the whole is mixed, and these seasonings are adhered to the surface of rice grains. Then, the seasoning component of the seasoning material impregnates the rice grains in the boil, and the rice grains can be seasoned sufficiently. Further, any of the preferred calcium preparations, magnesium preparations, digestion aids (amylase powder, etc.) which do not cause thermal deterioration may be added at this stage.

Further, as another method for producing boiled rice impregnated with a seasoning component, the powdered seasoning as described above is used after boiling the rice after water immersion and draining as usual. And various seasonings such as melt seasonings and liquid seasonings may be added and mixed. The rice is boiled in a conventional method for producing pregelatinized rice, which may be heated at about 100 ° C. for about 30 to 40 minutes under high pressure using a pressure cooker or pressure cooker. By heating under high pressure, brown rice and germ rice can be boiled softly. In addition, when this method is employed, waste of the seasoning is less likely to be generated, and boiled rice which is sufficiently seasoned can be obtained.

As described above, any of the above-mentioned methods may be employed for producing the “boiled rice pregelatinized by impregnation with a seasoning component” in the present invention, and these methods are appropriately combined and performed. Is also good. In addition, any method other than the above may be used. In short, the boiled rice may be sufficiently impregnated with the seasoning component of the seasoning material inside the boiled rice grains, that is, the boiled rice may be sufficiently seasoned.

On steamed seasoned boiled rice, for example, vegetables such as carrot, radish, burdock, boiled spinach, various vegetables, root vegetables such as wild plants, potatoes, beans, kelp, wakame, hijiki, etc. Seaweed, meat such as beef, pork, chicken and their offal, seafood such as salmon, cod, shrimp, oyster, squid,
In addition, the ingredients 1 such as various dietary fiber materials
Add the desired amount of seed or more and stir the whole well. The ingredients are not limited to the above, and any ingredients may be used. However, it is preferable to cut the ingredients into a size that can be attached to the surface of rice grains. As a method of shredding, in addition to literally shredding using a kitchen knife, fine shredding may be performed using a chopper or a crusher.

In the present invention, it is preferable to add various vitamins, calcium agents, magnesium agents, and edible flavors such as matsutake mushroom flavor, oyster flavor, oyster flavor, cutoff flavor, etc., which are altered by heat. It is recommended that the temperature of the boiled rice be lowered to 60 ° C. or lower together with the easily-degraded vegetable pieces.

An edible solidifying agent is added to the seasoned boiled rice to which the ingredients have been added and mixed well. As the edible solidifying material, gelatin or pregelatinized rice flour is preferably used. The alpha rice flour is a powder of pregelatinized rice or rice product, and may be a powder of dry pregelatinized rice in addition to glutinous powder, shiratama flour, brown rice flour and the like. When gelatin is used, commercially available gelatin may be used. The gelatin is dissolved or dispersed in a small amount of water, added to the boiled rice, and stirred and mixed so that the whole blends well. The amount of gelatin added is preferably about 2 to 3 g of gelatin powder per 1 kg of raw rice. In the case of using the converted rice flour, the same amount and the same as described above may be used, or the powdered rice may be sprinkled on boiled rice. When gelatin or pregelatinized rice flour is added to the boiled rice to which ingredients are added, and further stirred and mixed, the gelatin and pregelatinized rice flour absorbs water and becomes a paste, and adheres to the surface of rice grains and ingredients of boiled rice, The ingredients are attached to part or all of the surface of the boiled rice grains by the edible solidifying material, and after the next drying step, the ingredients are fixed to the surfaces of the rice grains. Incidentally, the edible solidifying agent may be added during the step of boiling the rice. The order of adding the edible solidifying material and the ingredients is not particularly limited, and even if the edible solidifying material and the ingredients are added at the same time, the ingredients may be added after the edible solidifying material is added. .

The seasoned boiled rice to which the ingredients have been attached as described above is once cooled to about 60 ° C. and then dried.
For drying, use a far-infrared ray dryer, fluidized bed dryer, band dryer, etc., or spread the boiled rice thinly to 80-1.
Hot water of 00 ° C. is blown rapidly to adjust the moisture content of the boiled rice to about 8 to 12%. After this drying step, dried seasoned cooked rice is obtained in which finely cut ingredients are adhered to the surface of the rice grains of boiled rice via a coating of an edible solidifying material.

The resulting dried and seasoned cooked rice can be cooked by adding water to make it into cooked rice or porridge, but it can be made into cooked rice or porridge depending on the amount of water added. That is, by adding 90 to 100 cc of water to 70 g of the dry seasoned cooked rice of the present invention and cooking it, it is possible to finish like seasoned cooked rice.
Add the water and cook it to make it into a seasoned porridge.

[0027]

The dried seasoned cooked rice of the present invention has a rice grain impregnated with a seasoning component and various ingredients on the whole or a part of the surface of the rice grain via a coating of an edible solidifying material such as gelatin or pregelatinized rice flour. The umami of this ingredient is added to the seasoning ingredient impregnated in the rice grains, and the umami of the seasoning ingredient and the umami of the ingredient are integrated, making it more flavorful than conventional dry pre-gelatinized rice It is possible to obtain dried rice with excellent seasoning. Therefore, according to the method for producing dried seasoned cooked rice of the present invention, a delicious dry seasoned cooked rice can be obtained even if brown rice or germ rice, which is conventionally difficult to eat, is used.

The dried seasoned cooked rice of the present invention has the whole or a part of the surface of the rice grain covered with a coating of an edible solidifying material, in particular, gelatin or pregelatinized rice flour. ), The flavor of the seasoning ingredients impregnated in the rice grains and the added vitamins, calcium and magnesium are prevented from dissipating.
The absorbency of these components is improved. Further, since the whole or a part of the surface of the rice grain itself is covered with the edible solidifying material, stickiness of the rice grain itself and dissipation of umami are prevented. Therefore, the deliciousness of the cooked rice itself can be maintained for a long time. Therefore, the flavor can be maintained for a long time even when brown rice or germ rice that tends to harden is used. This effect is particularly large when gelatin or pregelatinized rice flour is used as the edible solidifying material. Further, since the dried cooked rice according to the present invention has the whole or a part of the surface of the rice grain covered with the edible solidifying material, even if it is stored as dried cooked rice, the freshness of the rice grain can be maintained for a long time, and insect damage to the rice grain can be maintained. Can be prevented. Further, the dried seasoned cooked rice of the present invention has an advantage that a required cooking time is shorter than that of conventional dry pregelatinized rice.

In the present invention, when gelatin is used as an edible solidifying material, gelatin contains collagen involved in the activation of somatic cells. In addition, collagen is replenished, and the metabolism of the body is improved, and aging of body organs is prevented. Hereinafter, the present invention will be further described with reference to examples.

[0030]

Example 1 1 kg of washed rice (Uruchi rice) was immersed in clear water to which oyster broth and a little soy sauce had been added for 12 hours, drained sufficiently, put in a pressure cooker and boiled at 100 ° C for 30 minutes. To this boiled rice, 100 g of powders of commercially available calcium preparations and magnesium preparations, and 200 g of crushed oyster bodies were added as ingredients, and the mixture was stirred with a stirrer and mixed with the boiled rice. Separately, 3 g of a commercially available gelatin was immersed in 15 cc of clear water and softened, and then water was added to 200 cc and dissolved in water at 60 ° C. This gelatin solution was sprayed on the boiled rice described above, followed immediately by stirring the whole again to uniformly adhere the gelatin solution to the surface of the boiled rice and crushed oyster meat through a gelatin coating on the surface of the boiled rice. Was attached. Further, the boiled rice was cooled to 55 ° C., and then a desired vitamin preparation was added. Next, the boiled rice was dried through a tunnel of a far-infrared ray device set at 80 ° C. so as to have a water content of 10%.
0 g was obtained. When 900 cc of water was added to the dried and seasoned cooked rice and cooked for 12 minutes, a delicious oyster meal having the flavor and aroma of oysters and the rice having sufficient stickiness and aroma could be produced. In addition, the flavor of the dried and seasoned cooked rice was almost the same even after storage for 2 years, and could be deliciously eaten as oyster-meal-like bonito-flavored cooked rice.

[0031]

Example 2 Ginseng and spinach were washed with water, boiled for a short time, and crushed with a crusher to obtain vegetable pieces containing fiber and vegetable juice containing carotene. 1 kg of washed rice (brown rice) was immersed for 10 hours in clear water to which this vegetable broth and a little umami soup was added, and then sufficiently drained, put into a high pressure cooker and boiled at 100 ° C. for 40 minutes. The boiled brown rice was put into a stirrer, and 200 g of the above crushed vegetable pieces were added and lightly stirred. In addition, 30g of glutinous flour and 10g of powdered soy sauce 150cc
The above vegetable pieces were almost uniformly adhered to the surface of the boiled rice via a glue coating on the surface of the boiled rice.
When the temperature of the boiled rice drops below 50 ° C,
Calcium and vitamins were added, and 4 to 5 drops of a volatile cutoff flavor were added. Next, this boiled rice was dried in the same drying apparatus as in Example 1 to a moisture content of about 8%, and 990 g of dried seasoned cooked rice with bonito-flavored vegetables having vegetable pieces adhered to the surface of rice grains was produced. When 1000 cc of water was added to the dried and seasoned rice and cooked for 13 minutes, seasoned brown rice with a delicious vegetable having the flavor and aroma of bonito and having sufficient stickiness in rice could be produced. In addition, the flavor of this dried seasoned cooked rice hardly changed even after storage for one year, and it was possible to eat deliciously as a skipjack flavored cooked rice with vegetables.

[0032]

Example 3 1 kg of washed rice (sticky rice) was immersed in fresh water containing milk and a little sugar for 8 hours, and then thoroughly drained.
Further, 300 g of powdered milk was added and stirred to adhere to the surface of rice grains. The rice was put into a high pressure kettle and boiled at 100 ° C. for 30 minutes. This boiled rice is put into a stirrer and glutinous rice 3
After dissolving 0 g with 120 cc of water and spraying and stirring lightly, 30 g of adzuki bean flakes were further added, and the whole was again stirred to adhere the adzuki bean almost uniformly to the surface of rice grains via glue powder. Next, the boiled rice was dried in a fluidized bed drier to a water content of about 12% to produce 975 g of a milk-flavored dry seasoned cooked rice in which red bean pieces were fixed to the surface of rice grains. When 900 cc of water was added to the dried and seasoned cooked rice and cooked for 12 minutes, a delicious milk cooked rice in which the flavor of azuki beans was added to the flavor of milk could be produced. In addition, the flavor of this dried seasoned cooked rice hardly changes even after being stored for one year.
We were able to eat deliciously as milk-flavored rice with red beans. Hereinafter, the effects of the present invention will be further described with reference to test examples.

[0033]

Test Example 1 100 kg of dry seasoned cooked rice with the same milk flavor as that produced in Example 3 was sealed in 100 g portions and stored at room temperature for the following period.
cc of water and cooked for 12 minutes, tasted by five skilled panelists, and scored the flavor (overall evaluation of taste and smell) by the 10-point scale (10 is the best, 1 is the worst). 1 was obtained. As a control, a milk-flavored dry seasoned rice (conventional product) produced by a conventional method was similarly preserved, tasted at the same time as the dry seasoned rice of Example 3, and scored to obtain the results shown in Table 2. In addition, the dry-flavored rice with a flavor of milk (conventional product) according to the conventional method was produced as follows. That is, 10 kg of washed rice was immersed in fresh water to which milk and a little sugar had been added for 8 hours, and then sufficiently drained. Further, 300 g of powdered milk was added and stirred to adhere to the surface of rice grains. The rice was put into a high pressure kettle and boiled at 100 ° C. for 30 minutes. The boiled rice is dried in a fluidized bed drier to a water content of about 12%, and dried and seasoned with milk flavor 9
kg, and a storage test was performed using this as a conventional product.

[0034]

Table 1 Flavor change test of dried and seasoned cooked rice with milk flavor (product of the present invention) Paneler Storage days ABCDE Average value Production day 9 9 10 9 10 9.4 30 days 9 9 9 8 9 8.8 60 days 9 9 9 8 8 8.6 90 days 9 8 8 8 8 8.2 120 days 8 8 8 7 8 7.8 Average 8.8 8.6 8.8 8.0 8.0 8.6 8.56

[0035]

[Table 2] Flavor change test of dried and seasoned cooked rice with milk flavor (conventional product) Paneler Storage days ABCDE average value On the day of production 7 6 7 7 7 6.8 30 days 6 6 7 6 7 6.460 Day 5 5 6 5 6 5. 4 90 days 4 3 4 4 4 5 0 5 0 120 days 3 3 3 3 4 3.2 Average value 5.0 4.6 5.4 5.0 5.8 5.16

From the results shown in Tables 1 and 2, the dried milk-flavored cooked rice (product of the present invention) produced by the method of Example 3 was obtained.
It is understood that the flavor is superior to that of a milk-flavored dry seasoned cooked rice (conventional product) produced by a conventional manufacturing method, and that the flavor is hardly lost during storage and can be maintained for a long time.

[0037]

As described above in detail, the dry seasoned cooked rice according to the present invention has a conventional dry seasoned cooked rice (dry pregelatinized rice) due to the synergistic effect of the seasoning component impregnated in the rice grains and the seasoning component of the ingredients. It has a much better flavor compared to, and its flavor components are prevented from dissipating.
The flavor is hard to disappear, and the same flavor as that at the time of production can be maintained for a long time during storage.

In addition, the dried seasoned cooked rice of the present invention can prevent stickiness of rice grains and dissipation of umami compared to conventional dry seasoned cooked rice, and can maintain the unique taste of cooked rice during storage for a long time. Furthermore, the dried cooked rice according to the present invention can maintain the freshness of rice grains even during storage, and can prevent insect damage to the rice grains. Furthermore, the dried seasoned cooked rice of the present invention requires less cooking time than conventional dry pregelatinized rice, and a delicious cooked rice or porridge can be easily prepared simply by adding water and cooking.

The dried and seasoned cooked rice of the present invention has a good taste even when brown rice or germ rice is used, and the flavor can be maintained for a long time during storage. Is less likely to disappear, and moreover, collagen, which is a source of life activity, can be easily ingested.
It can greatly contribute to promotion.

Therefore, the dried seasoned cooked rice of the present invention is suitable for anyone from children to the elderly to eat as healthy food. In addition to being suitable for storing as food for disaster prevention, it can also be suitably used for single persons or for evening meals such as test takers. In addition, you can enjoy delicious and healthy rice and porridge even when you take it with you for mountain climbing or traveling abroad.

Claims (11)

[Claims] 1. Dry seasoned cooked rice in which finely cut ingredients are fixed with an edible solidifying material on a part or all of the surface of rice grains of boiled rice which has been pregelatinized by impregnating a seasoning component. 2. The dried seasoned rice according to claim 1, wherein gelatinized or pregelatinized rice flour is used as the edible solidifying material. 3. The dry seasoned cooked rice according to claim 1, wherein one or more of a vitamin preparation, a calcium preparation, and a magnesium preparation are added. 4. The dry seasoned cooked rice according to claim 1, wherein the boiled rice is composed of brown rice or germ rice. 5. The method according to claim 1, wherein at least one of vegetable pieces, seaweed pieces, meat pieces, seafood pieces, and chopped dietary fiber materials is fixed to the surface of the rice grains. Dry seasoned cooked rice as described. 6. A powder seasoning such as powdered milk, powdered miso, powdered soy sauce, salt, etc., a liquid seasoning such as milk, soy sauce, umami seasoning, etc., or a boiled juice of beans, vegetables, seaweed, meat, seafood, etc. or its extraction. The dry seasoned cooked rice according to any one of claims 1 to 5, wherein a seasoning component of one or more seasonings of an edible flavor such as an extract, a matsutake mushroom flavor and a cutoff flavor is impregnated into rice grains. 7. Boiled rice which has been impregnated with a seasoning component and which has been pregelatinized, an edible solidified material and finely chopped ingredients are added and mixed, and then dried, and then partially or entirely chopped into a portion of the surface of cooked rice. A method for producing dried seasoned cooked rice in which the rice is fixed with an edible solidifying material. 8. The method according to claim 7, wherein gelatinized or pregelatinized rice flour is used as the edible solidifying material. 9. Vitamin, calcium, boiled rice,
The method for producing dried seasoned cooked rice according to claim 7 or 8, wherein at least one of magnesium agents is added. 10. The method for producing dried seasoned cooked rice according to any one of claims 7 to 9, wherein brown rice or germ rice is used to produce boiled rice. 11. Ingredients include vegetable pieces, seaweed pieces, meat pieces,
The method for producing dry seasoned cooked rice according to any one of claims 7 to 10, wherein at least one of seafood pieces and chopped dietary fiber materials is used.