PROBLEM TO BE SOLVED: To provide a method for producing konjak for a konjak-containing pate capable of making a konjak-containing hamburger compared favorably with the taste of a hamburger using 100% of beef or the like, and to provide a method for producing the konjak-containing pate.SOLUTION: The production of konjak for a konjak containing pate used for producing the konjak-containing pate is carried out by the method including: mashing soya beans after swelling them with water mixing the mashed and clouded soya beans with a konjak yam derived ingredient which is pasty by separately absorbing water adding a coagulant for konjak to the mixture and mixing it, then subsequently putting it into a mold to harden by heating and cutting the hardened material in a minced form after the temperature of the hardened material is decreased.COPYRIGHT: (C)2013,JPO&INPIT【課題】牛肉等が100%のハンバーグと食べ比べをおこなっても味の点で遜色のないこんにゃく入りハンバーグを作ることができるこんにゃく入りパテ用こんにゃくの製造方法およびこんにゃく入りパテの製造方法を提供する。【解決手段】こんにゃく入りパテの製造に用いられるこんにゃく入りパテ用こんにゃくの製造は、大豆を水に膨潤させた後にすり潰し、すり潰し白濁した大豆を、これとは別に水分を十分吸収してのり状となったこんにゃく芋由来成分と混合し、これにこんにゃく用凝固剤を加えて混合したのちに型に入れて加熱を行い固化させ、固化物の温度が低下した後にミンチ状に切断する方法により行われる。【選択図】図1
