| 摘要 |
PURPOSE:To obtain Japanese cakes containing capsules of inner part in a flow state, oozing a stored solution in chewing, providing soft and smooth texture, by blending dough for Japanese cake with capsules of inner part in a flow state, optionally roasting or steaming. CONSTITUTION:A flow material containing fruit juice, spice component, flavor component, etc., is blended with a polyvalent metallic salt (e.g. calcium lactate), the prepared mixture is brought into contact with a solution of sodium alginate or lower methoxyl pectin and a gelatinous coating film is formed to produce capsules of inner part in a flow state. Then dough for Japanese cake is blended with the capsules of inner part in a flow state, to give Japanese cake containing capsules of inner part in a flow state. The capsules of inner part in a flow state have 20-70 brix and 3-10mm particle diameter and the amount of the capsules of inner part in a flow state for Japanese cake is properly 5-40wt.% in a product. |
