PURPOSE: To produce cakes capable of choosing arbitrary baking condition and storing moist feeling for a long period and having good texture by dispersing capsules having a specific internal fluid state into structure of cake.
CONSTITUTION: Juice, grain, fragrance ingredient, taste ingredient, etc., are contained in a capsule having an internal fluid state and is incorporated into cake structure. The capsule is obtained by bringing a fluid body constituting a core part into contact with a solution of alginic acid salt and low-methoxy pectin and forming a gel coating film. Bricks of the capsule is 20-70, preferably 35-50. Grain size thereof is preferably 3-10mm. The cake for incorporating the capsule therein includes bread dough, pie dough, candy bread, etc., as well as ordinary sponge cake, pound cake, fruit cake, steamed sponge cake, etc.
SHIMIZU HIROTARO
KIMURA TOSHIAKI
