2025 年 31 巻 3 号 p. 287-293
In this study, ham cutlets were prepared from okara breadcrumbs to utilize unutilized resources and address wheat allergies. Okara was dried to 11.3 %, equal to the moisture content of Japanese-style breadcrumbs, classified into particles of 2.19 to 3.05 mm in diameter, and used to prepare ham cutlets. Japanese-style breadcrumbs and dried okara differed in the amount of moisture and oil adsorbed from ham by thermal denaturation, and dried okara had higher moisture and oil content in crumbs after frying than Japanese-style breadcrumbs. The fried batter coating of dried okara had an irregular structure; therefore, the maximum hardness, breaking force, and crispiness were lower.
