To examine the effects of carrageenan (CG) and methylcellulose (MC) addition on the storability and quality characteristics of vegetable patties, this study evaluated weight loss, water holding ability, cooking loss, moisture content, chromaticity, pH, rheological properties, and volatile basic nitrogen content. Microbiological analysis and sensory evaluation were also carried out. Changes in the quality of soy-based patties before and after they were cooked were measured by storing them at 4℃ for 4 weeks and at -20℃ for 8 weeks. Textured soy protein has advantages including low price, excellent nutritional contents and convenience in transportation, thus it is widely used as a meat substitute in the food industry. Since the binding capacity and elasticity of alternative products made of soybean protein for minced meat are insufficient in comparison to meat products, a binding agent should be used considering their low consistency. "CG 2% (Control)", "MC 0.5% + CG 1.5% (M 0.5)", "MC 1% + CG 1% (M 1)", "MC 1.5% + CG 0.5% (M 1.5)" and "MC 2% (M 2)" were added to the vegetable patties. Weight loss deceased as the amount of MC addition to the vegetable patties increased, and weight loss in frozen storage was smaller than that in cold storage. The specimen with 2% addition of MC showed the highest water holding ability, and the ability of all specimens decreased with duration of storage. M 1.5 and M 2 showed the lowest cooking loss, and the weight loss of all specimens on heating increased with duration of storage. There was almost no change in moisture content depending on storage duration and storage temperature, and a difference in the moisture content between the specimens was similar. The chromaticity also decreased as the MC content increased. The chromaticity increased with duration of cold storage, but there was almost no change in the chromaticity during the duration of frozen storage. The control group with no MC added showed the lowest red chromaticity, and the red chromaticity increased with duration of storage. There was no difference in yellow chromaticity between the specimens, and no constant trend was shown with duration of storage. M 1 showed the largest change in chromaticity during the duration of storage, which showed a significant difference. There was a merely noticeable difference in chromaticity between the other specimens. The specimen with MC added showed a higher pH than that of the control group. pH decreased with duration of cold storage, but for frozen storage, pH was maintained similar to that in the early period of storage until Week 7 and then decreased at Week 8. Rheological properties including hardness, chewiness, springiness, cohesiveness and resilience were measured. Hardness and chewiness increased as the MC content increased and duration of storage increased. Cooked M 1.5 and M 2 specimens showed high springiness, and there was no significant change in resilience depending on duration of storage. There was no significant difference in cohesiveness and resilience between the specimens during the period of storage. There was also no significant difference in volatile basic nitrogen content between the specimens according to the amount of binding agent added. VBN content rapidly increased at a refrigeration temperature and moderately increased at a freezing temperature. In terms of viable cell count, total cell count and total coliform count were measured. The number of total cell count increased with duration of cold storage, and the number was similar with a slight difference between the specimens. The total coliform count was detected at a refrigeration temperature, but was not at a freezing temperature. Appearance, surface color, inside color, bean flavor, tenderness, springiness, juiciness, compactness, taste and overall acceptability were evaluated for acceptability evaluation. Similar preference was shown for appearance, surface color, inside color, bean flavor, tenderness, and juiciness. M 1.5 and M 2 showed the highest value for springiness, taste and overall acceptability. In summary, the quality of vegetable patties is stable in frozen storage. Thus, it is advisable that soy-based patties should be distributed in a frozen format. In addition, it is considered that adding methylcellulose (1.5%) and carrageenan (0.5%) to soy-based patties will help improve the quality of soy-based patties as a meat substitute product.