To obtain a grain flour processed food improved in a surface condition, gloss, resilience, feeling of passing through the throat, turbidity, and the like, after a process of steaming or boiling and cooking with oil, causing slight outflow of grain flour when subjected to a process of steaming or boiling and capable of being circulated and preserved at a low temperature like refrigerating/freezing, and to provide a method for producing the processed food.

This grain flour processed food contains water-soluble carrageenan in the grain flour. The method for producing the grain flour processed food is characterized by mixing the water-soluble carrageenan with grain flour.