To provide a method of retaining a flavor such as a scent of a soup, such as a baked rice ball, not only immediately after production but also through a freezing / heating thawing process.SOLUTION: This method of producing rice processed rice is characterized in that a sauce containing a seasoning and rice oil is adhered to the surface of a food made mainly of rice, and the sauce is baked. Sauce contains at least one of soy sauce, miso, and soup stock. The sauce may further contain saccharides, alcoholic beverages, mirin and umami seasoning. Rice processed foods such as roasted rice balls, grilled cakes, grilled rice cakes and the like, on which fired products of soy sauce or miso and sauce containing rice oil adhere are adhered.Selection drawing None【課題】焼きおにぎり等の香ばしさ・だしの香りなどの風味を、製造直後だけではなく、冷凍・加熱解凍工程を経ても保持する方法を提供する。【解決手段】米を主原料とする食品の表面に調味料及び米油を含有するタレを付着させて、焼成することを特徴とする、米加工食品の製造方法である。タレが少なくとも醤油、味噌、出汁のいずれかを含むものである。タレはさらに糖類、酒類、みりん類、うま味調味料を含有してもよい。表面に醤油又は味噌、及び米油を含むタレの焼成物が付着している、焼きおにぎり、焼き餅又は焼き煎餅などの米加工食品である。【選択図】 なし
