To obtain a soft capsule excellent in high temperature storage stability and hot water solubility and useful for capsule food materials by encapsulating a capsule base with an emulsifier having a specific HLB using a W/O type or O/W type emulsion as a packing agent.

In producing soft capsule by encapsulating a capsule base (e.g. gelatin sheet) with a rotary type soft capsule molding machine, etc., using W/O type or O/W/O type emulsion (e.g. butter) as a packing agent, the packing agent is fed to the space between a rotating pair of die rolls D by a pump unit P using an emulsifier (e.g. polyglycerin fatty acid ester) having ≤5 HLB in a range having an inner phase of 35-95wt.% based on outermost phase oil and fat part and the packing agent is packed into a gelatin globe molded from gelatin sheet G and having opened upper part by molding projection of the die rolls to provide the objective soft capsule for capsule edible materials excellent in high-temperature storage stability and hot water solubility.