PROBLEM TO BE SOLVED: To provide a production method of frozen hamburger in which, as raw materials, soybean curd and vegetable protein material are blended, in which a blending amount of meat is low or vegetable hamburger including no meat is produced, in which, when thawing for eating the frozen hamburger, juicy feeling and meat grain feeling can be achieved.SOLUTION: There is provided a production method of frozen hamburger in which, soybean curd and/or powdery plant protein material, and shredded konjak are blended as raw materials, dough is prepared and then is molded and heated, then frozen, in which a blending ratio of meat raw material in the dough is 20 mass% or smaller, and a blending ratio of konjak in the dough is 3-25 mass%, in which the konjak has syneresis property after thawing.SELECTED DRAWING: NoneCOPYRIGHT: (C)2020,JPO&INPIT【課題】豆腐や植物性蛋白質素材が原料として配合され、肉類の配合量が低い、もしくは無配合の植物性ハンバーグ類において、解凍して食する際に、ジューシー感と肉粒感を感じられる冷凍ハンバーグ類の製造法の提供。【解決手段】豆腐及び／又は粉末状植物性蛋白質素材、及び細断されたコンニャクを原料として混合し、生地を調製後に成形、加熱し、冷凍する工程を有し、肉類原料の生地中の配合率が２０重量％以下であり、コンニャクの生地中の配合率が３～２５重量％であり、コンニャクは、冷凍解凍後に離水性を有するものである、冷凍ハンバーグ類の製造法。【選択図】なし
