Plant milk-containing beverage and method of producing the same

Abstract

To provide a plant milk-containing beverage with excellent suspension stability, and a method of producing the same.SOLUTION: The plant milk-containing beverage comprises a plant milk and a cellulose composite, in which the content of animal-derived ingredients is 0.5 mass% or less with respect to the total amount of the plant milk-containing beverage. The plant milk-containing beverage has a pH of 6.0 to 10.0, inclusive. The cellulose composite has a storage modulus retention rate of 96.0% or greater in a 1.0 mass% aqueous dispersion obtained by dispersing the cellulose composite in ion-exchanged water, wherein the storage modulus retention rate is defined as G'(20)×100 / G'(1) with respect to a storage modulus G'(1) at 1% strain and a storage modulus G'(20) at 20% strain at 25°C.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a plant milk-containing beverage containing a cellulose complex and a method for producing the same. [Background technology]

[0002] In recent years, due to the health consciousness, plant milk products as substitute milk are widely available on the market. Plant milk is a milk-like extract made by crushing plant seeds and extracting them with water, and is rich in dietary fiber and protein. It is also attracting attention because it can be consumed by people who are allergic to milk ingredients. On the other hand, beverages containing plant milk have the problem that aggregation and separation of dietary fiber and protein occurs, making it difficult to stabilize the dispersion for a long period of time. As a solution to this problem, it is widely practiced to add thickening stabilizers, insoluble cellulose, and emulsifiers to beverages containing plant milk.

[0003] For example, Patent Document 1 describes that by adding black vinegar, pectin, and fermented cellulose to a low-viscosity acidic soy milk beverage with a viscosity of 200 mPa·s or less, which is made by acidifying soy milk with an acidic material, and adjusting the pH to more than 4.5 and 5.0 or less, it is possible to suppress viscosity changes after long-term storage. Fermented cellulose is cellulose produced by cellulose-producing bacteria. Patent Document 2 describes that by adding fibrous insoluble cellulose with an average diameter of 0.01 to 1 μm to an acidic soy milk beverage, it is possible to suppress aggregation and precipitation of proteins derived from soy milk, impart a rich taste, and improve the dispersibility of solids when insoluble solids such as fruit pulp are added.

[0004] On the other hand, it is known that a cellulose complex consisting of cellulose and polysaccharides becomes colloidal and forms a network structure when dispersed in an aqueous solvent. Therefore, by utilizing this characteristic, it is widely used in the fields of food, medicine, cosmetics, paint, ceramics, resin, catalyst, and other industrial products, and is particularly used for the purposes of suspension stability, emulsion stability, providing structure, providing cloudiness, improving whiteness, improving fluidity, providing abrasives, providing dietary fiber, and replacing fats and oils. For example, Patent Document 3 describes that by blending a cellulose complex having specific rheological properties with a beverage containing a large amount of protein, in addition to improving the suspension stability of the protein, it is possible to improve the melting in the mouth and the smoothness of the drink. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2010-4809 A [Patent Document 2] JP 2007-68410 A [Patent Document 3] JP 2016-84397 A Summary of the Invention [Problem to be solved by the invention]

[0006] In beverages containing plant milk, aggregation and separation of dietary fiber and proteins derived from the plant milk occur, making it difficult to stabilize the dispersion for a long period of time. Patent documents 1 and 2 describe a method for maintaining suspension stability for acidic soy milk beverages, but do not disclose a method for generally maintaining suspension stability for various neutral to alkaline plant milk-containing beverages.

[0007] Patent document 3 describes improving the suspension stability of beverages that are high in protein, such as beverages that contain powders such as cocoa powder, peanut powder, and oat powder, but does not describe improving the suspension stability of beverages containing plant milk.

[0008] The present invention provides a plant milk-containing beverage having excellent suspension stability, and a method for producing the plant milk-containing beverage. [Means for solving the problem]

[0009] As a result of extensive research to achieve the above-mentioned object, the present inventors have unexpectedly discovered that by adding a cellulose complex to a plant milk-containing beverage having a pH of 6.0 or more and 10.0 or less, in which the storage modulus maintenance rate, defined as G'(20) x 100 / G'(1), where G'(1) is the storage modulus at 1% strain at 25°C and G'(20) is the storage modulus at 20% strain, of 96.0% or more in an aqueous dispersion dispersed in ion exchange water at a concentration of 1.0% by mass, the aggregation and precipitation are suppressed, and the suspension is stabilized for a long period of time while maintaining a low viscosity.

[0010] That is, the present invention includes the following aspects. [1] Contains plant milk and cellulose complex. The content of animal ingredients in the total amount of the beverage is 0.5% by mass or less; The pH is 6.0 or more and 10.0 or less, The cellulose composite is a plant milk-containing beverage, in which, in a 1.0 mass% aqueous dispersion obtained by dispersing the cellulose composite in ion exchange water, the retention rate of the storage modulus, defined as G'(20) x 100 / G'(1), where G'(1) is a storage modulus at 1% strain at 25°C and G'(20) is a storage modulus at 20% strain, is 96.0% or more. [2] The plant milk-containing beverage according to [1], wherein the cellulose complex is dispersed in ion exchange water at a concentration of 1.0% by mass, and the storage modulus G'(20) at a strain of 20% at 25°C of the aqueous dispersion is 0.4 Pa or more. [3] The plant milk-containing beverage of [1] or [2], wherein the cellulose complex is a crystalline cellulose complex. [4] The plant milk-containing beverage of any of [1] to [3] above, wherein the plant milk is one or more types of milk selected from the group consisting of beans, seeds, and grains. [5] The plant milk-containing beverage according to any one of [1] to [4] above, wherein the plant milk is one or more types of milk selected from the group consisting of soy milk, almond milk, and oat milk. [6] The plant milk-containing beverage according to any one of [1] to [5] above, wherein the viscosity of the beverage measured using a B-type viscometer is 20 mPa s or less. [7] A mixing step of preparing a beverage by mixing a plant milk and a cellulose complex, wherein the cellulose complex has a storage modulus retention rate of 96.0% or more in an aqueous dispersion of 1.0% by mass obtained by dispersing the cellulose complex in ion exchange water, the storage modulus retention rate being defined as G'(20) x 100 / G'(1), where G'(1) is a storage modulus at 1% strain at 25°C and G'(20) is a storage modulus at 20% strain, A method for producing a plant milk-containing beverage, which produces a plant milk-containing beverage having an animal ingredient content of 0.5 mass% or less relative to the total amount of the beverage and a pH of 6.0 or more and 10.0 or less. [8] The mixing step A first mixing step of mixing the cellulose composite and water to obtain a dispersion; a second mixing step of mixing the dispersion and the plant milk; A method for producing the plant milk-containing beverage of [7], comprising the steps of: [9] The method for producing a plant milk-containing beverage according to [7] or [8] above, wherein the cellulose complex is dispersed in ion exchange water at a concentration of 1.0% by mass, and the storage modulus G'(20) at a strain of 20% at 25°C of the aqueous dispersion is 0.4 Pa or more.

[10] The method for producing a plant milk-containing beverage according to any one of [7] to [9] above, wherein the cellulose complex is a crystalline cellulose complex.

[11] The method for producing a plant milk-containing beverage according to any of [7] to

[10] above, wherein the plant milk is one or more types of milk selected from the group consisting of beans, seeds, and grains.

[12] The method for producing a plant milk-containing beverage according to any one of [7] to

[11] above, wherein the plant milk is one or more types of milk selected from the group consisting of soy milk, almond milk, and oat milk.

[13] The method for producing a plant milk-containing beverage according to any one of [7] to

[12] above, wherein the viscosity of the plant milk-containing beverage measured using a B-type viscometer is 20 mPa·s or less.

[14] After the mixing step, a sterilization step of sterilizing the beverage liquid is further provided, The method for producing a plant milk-containing beverage according to any one of [7] to

[13] above, wherein the beverage liquid is sterilized by UHT sterilization. Effect of the Invention

[0011] According to the present invention, a plant milk-containing beverage having excellent suspension stability can be provided. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] The present invention will be specifically described below.

[0013] <<Plant milk-containing beverages>> The plant milk-containing beverage according to this embodiment contains plant milk and a cellulose complex having specific rheological properties, the content of animal ingredients relative to the total amount of the beverage is 0.5 mass% or less, and the pH is 6.0 or more and 10.0 or less. The plant milk-containing beverage according to this embodiment contains a cellulose complex having specific rheological properties, and thus has good suspension stability despite being a neutral to alkaline beverage blended with plant milk that is high in dietary fiber and protein.

[0014] Hereinafter, the cellulose complex contained in the plant milk-containing beverage according to this embodiment may be referred to as the "cellulose complex of the present invention." In the present invention and this specification, the "cellulose complex" refers to a complex of cellulose, which is the main component, with polysaccharides. Complexation refers to a form in which at least a part of the surface of the particles constituting the cellulose powder is coated with polysaccharides by chemical bonds such as hydrogen bonds. Therefore, the cellulose complex is not a state in which cellulose powder and polysaccharides are simply mixed, but a state in which the surfaces of cellulose particles are coated with polysaccharides.

[0015] <Cellulose> In the present invention and the present specification, "cellulose" refers to a naturally occurring water-insoluble fibrous material containing cellulose. Examples of the raw material include wood, bamboo, wheat straw, rice straw, cotton, ramie, bagasse, kenaf, beet, sea squirt, bacterial cellulose, etc. As the raw material, one of these natural cellulose-based materials may be used, or a mixture of two or more of them may be used. Examples of cellulose that are mass-produced industrially and can be obtained with stable quality include crystalline cellulose, powdered cellulose, and fermented cellulose. As the cellulose used in the present invention, crystalline cellulose is preferred.

[0016] <Average degree of polymerization of cellulose> The average degree of polymerization of cellulose can be measured by the reduced specific viscosity method using a copper ethylenediamine solution as specified in the crystalline cellulose identification test (3) of the "Japanese Pharmacopoeia, 18th Edition" (published by Hirokawa Shoten). The average degree of polymerization of the crystalline cellulose used in the present invention is preferably 500 or less. If the average degree of polymerization is 500 or less, the cellulose-based material is more likely to be subjected to physical treatments such as stirring, crushing, and grinding in the process of complexing with a polysaccharide, and complexing is more likely to be promoted, so this is preferable. The average degree of polymerization of the crystalline cellulose used in the present invention is more preferably 300 or less, and even more preferably 250 or less. The smaller the average degree of polymerization, the easier it is to control the complexation, so there is no particular lower limit, but the preferred range is 10 or more.

[0017] <Hydrolysis of cellulose> Methods for controlling the average degree of polymerization of cellulose include hydrolysis. The hydrolysis promotes depolymerization of amorphous cellulose inside the cellulose fiber, decreasing the average degree of polymerization. At the same time, the hydrolysis removes impurities such as hemicellulose and lignin in addition to the amorphous cellulose described above, making the inside of the fiber porous. This makes the cellulose more susceptible to mechanical processing in the process of applying mechanical shear force to the cellulose and polysaccharides in the kneading process and the like, and makes the cellulose more easily pulverized. As a result, the surface area of ​​the cellulose increases, making it easier to control the complexation with the polysaccharides.

[0018] The method of hydrolysis of cellulose is not particularly limited, and examples thereof include acid hydrolysis, hydrothermal decomposition, steam explosion, microwave decomposition, and the like. These methods may be used alone or in combination of two or more. In the acid hydrolysis method, the average degree of polymerization can be easily controlled by adding an appropriate amount of mineral acid, inorganic acid, or organic acid to a cellulosic material dispersed in an aqueous medium, and heating the mixture while stirring. The reaction conditions such as temperature, pressure, and time at this time vary depending on the cellulose species, cellulose concentration, acid species, and acid concentration, but are appropriately adjusted so that the desired average degree of polymerization is achieved. For example, a condition in which cellulose is treated for 10 minutes or more at 100°C or higher under pressure using an aqueous mineral acid solution of 2% by mass or less can be exemplified. Under these conditions, the catalyst component such as acid penetrates into the inside of the cellulose fiber, promoting hydrolysis, reducing the amount of catalyst component used, and making subsequent purification easier.

[0019] <Polysaccharide> In the present invention, polysaccharides refer to compounds in which monosaccharides are bonded by α- or β-linkages to form the main chain or side chain. Monosaccharides include sugars such as glucose, galactose, mannose, and xylose, as well as deoxy sugars, amino sugars such as N-acetylglucosamine, thio sugars, sugar acids such as gluconic acid, galacturonic acid, and mannuronic acid, and sugar alcohols. Polysaccharides that release cations in water and become anions themselves are called anionic polysaccharides.

[0020] As polysaccharides, the following are preferred: gellan gum, psyllium seed gum, locust bean gum, xanthan gum, guar gum, tara gum, tamarind seed gum, karaya gum, chitosan, gum arabic, ghatti gum, glucomannan, tragacanth gum, agar, carrageenan, alginic acid, sodium alginate, calcium alginate, propylene glycol alginate, HM pectin, LM pectin, Azotobacter vinelandii gum, curdlan, pullulan, dextran, methyl cellulose, carboxymethyl cellulose, hydroxypropyl cellulose, hydroxyethyl cellulose and other cellulose derivatives, as well as polydextrose. Among these polysaccharides, water-soluble carboxymethyl cellulose (water-soluble CMC) and xanthan gum are preferred. As water-soluble CMC, sodium carboxymethyl cellulose (hereinafter also referred to as "CMC-Na") is particularly preferred. Also, two or more of these polysaccharides may be combined.

[0021] <Sodium carboxymethyl cellulose (CMC-Na)> CMC-Na consists of an anionic polymer in which some or all of the hydrogen atoms of the hydroxyl groups of cellulose are substituted with -CH2COO groups (carboxymethyl groups) and Na cations, and has a linear chemical structure in which D-glucose is β-1,4-linked. CMC-Na can be obtained, for example, by dissolving pulp (cellulose) in a sodium hydroxide solution and etherifying it with monochloroacetic acid (or its sodium salt). Also, it is preferable to use CMC-Na prepared with the degree of substitution and viscosity in the following specific ranges from the viewpoint of complexation.

[0022] <Degree of substitution of CMC-Na> The degree of substitution refers to the degree of ether-bonding of carboxymethyl groups to hydroxyl groups in CMC-Na (each glucose unit has three hydroxyl groups), and the theoretical upper limit is 3. The CMC-Na used in the present invention preferably has a degree of substitution of 1.5 or less. The lower limit of the degree of substitution of CMC-Na used in the present invention is preferably 0.5 or more, more preferably 0.6 or more, and even more preferably 0.7 or more. The upper limit of the degree of substitution of CMC-Na used in the present invention is preferably 1.5 or less, and more preferably 1.0 or less.

[0023] The degree of substitution is measured by the following method specified in the Japanese Pharmacopoeia. 0.5 g of sample (anhydrous) is precisely weighed, wrapped in filter paper, and incinerated in a magnetic crucible. After cooling, this is transferred to a 500 mL beaker, and approximately 250 mL of water and 35 mL of 0.05 M sulfuric acid are added and boiled for 30 minutes. This is then cooled, and phenolphthalein indicator is added dropwise, and the excess acid is back-titrated with 0.1 M potassium hydroxide, and the degree of substitution is calculated using the following formula.

[0024] A = {(af-bf1) / [mass of anhydrous sample (g)]} - alkalinity (or + acidity) Substitution degree=(162×A) / (10000-80×A)

[0025] Here, the following definitions are made: A: The amount of 0.05M sulfuric acid consumed by the alkali in 1 g of sample (mL) a: Amount of 0.05M sulfuric acid used (mL) f: Titer of 0.05M sulfuric acid b: Titration volume of 0.1M potassium hydroxide (mL) f1: Potency of 0.1M potassium hydroxide 162: Molecular weight of glucose 80: Molecular weight of CH2COONa-H

[0026] Method for measuring alkalinity (or acidity): Precisely weigh 1 g of the sample (anhydrous) into a 300 mL volumetric flask, add approximately 200 mL of water and dissolve it. Add 5 mL of 0.05 M sulfuric acid to this, boil for 10 minutes, then cool, add phenolphthalein indicator, and titrate with 0.1 M calcium hydroxide (S mL). Similarly, perform a blank test using water without the sample and titrate (B mL). Calculate the alkalinity (or acidity) using the following formula.

[0027] Alkalinity = {(B - S) × f} / mass of sample anhydride (g)

[0028] Here, f is defined as the titer of 0.1 M potassium hydroxide. If the value of {(B - S) × f} is negative, it is considered acidity. In addition, the degree of substitution of water-soluble CMC other than CMC-Na can also be measured by the same method.

[0029] <Viscosity of CMC-Na> The viscosity of CMC-Na used in the present invention is preferably 450 mPa·s or less in a 1 mass% aqueous solution. The viscosity referred to here is measured by the following method. First, weigh 1 mass% of the CMC-Na powder and add ion-exchanged water to make a total of 300 g. Disperse this using a high-shear homogenizer (manufactured by Nippon Seiki Co., Ltd., trade name "Excel Auto Homogenizer ED-7") at a rotational speed of 15,000 rpm for 5 minutes. After allowing this aqueous solution to stand at 25°C for 1 hour, install the rotor on a B-type viscometer (manufactured by Toki Sangyo Co., Ltd., trade name "TVB-10M", rotor rotational speed 60 rpm), let it stand for 30 seconds, and then rotate it for 30 seconds to measure. However, the rotor can be appropriately changed according to the viscosity. The measurement temperature is 25°C. The viscosity of CMC-Na is more preferably 350 mPa·s or less, even more preferably 200 mPa·s or less, particularly preferably 100 mPa·s or less, and especially preferably 50 mPa·s or less. The lower limit is not particularly set, but the preferred range is 1 mPa·s or more. In addition, the viscosity of water-soluble CMC other than CMC-Na can also be measured by the same method.

[0030] The higher the viscosity of CMC-Na, the larger the storage modulus G'(1) of the cellulose composite at 25°C and 1% strain, which will be described later, tends to be. In addition, the lower the viscosity of CMC-Na, the more the composite with cellulose is promoted, and when the cellulose composite is dispersed in water, the median diameter of the cellulose composite measured by dynamic light scattering method becomes smaller. Therefore, it is preferable that the cellulose composite of the present invention contains one or more types of CMC-Na. In this case, it is more preferable to use a combination of CMCs with different degrees of substitution and viscosities.

[0031] The cellulose composite of the present invention may contain a hydrophilic substance that is not a polymeric substance in addition to or instead of the above polysaccharides in order to improve dispersibility in an aqueous medium. Examples of the hydrophilic substance include starch hydrolysates, dextrins, indigestible dextrin, oligosaccharides such as fructooligosaccharides, galactooligosaccharides, maltooligosaccharides, isomaltooligosaccharides, lactose, maltose, sucrose, α-, β-, and γ-cyclodextrin, monosaccharides such as glucose, fructose, and sorbose, and sugar alcohols such as maltitol, sorbitol, and erythritol. Two or more of these hydrophilic substances may be combined.

[0032] <Method of manufacturing cellulose composite> Next, a method for producing the cellulose composite of the present invention will be described. The cellulose composite of the present invention can be obtained by a production method including a co-processing step in which a composition containing cellulose and polysaccharides is thoroughly kneaded to compound each component. In the co-processing step, it is preferable to apply a mechanical shearing force to the kneaded product containing cellulose and polysaccharides to finely divide the cellulose and compound the polysaccharide on the surface of the cellulose. In addition, at that time, water-soluble gums other than polysaccharides, hydrophilic substances, and other additives may be added to the composition. After the above-mentioned co-processing step, a drying step may be included as necessary. The production method of the cellulose composite of the present invention may be a method that does not include a drying step, as long as it includes the above-mentioned co-processing step.

[0033] To apply mechanical shear force, a method of kneading using a kneader or the like can be applied. The kneader can be a kneader, extruder, planetary mixer, or mortar mixer, and can be of a continuous or batch type. The temperature during kneading can be left as it is, but when heat is generated due to a complexing reaction or friction during kneading, it is preferable to knead while removing the heat. These models can be used alone, or two or more types can be used in combination. These models can be appropriately selected depending on the viscosity requirements for various applications.

[0034] A lower kneading temperature is preferable because it suppresses the deterioration of polysaccharides and increases the storage modulus G'(1) of the resulting cellulose composite. The kneading temperature is preferably 0°C or higher and 100°C or lower, more preferably 90°C or lower, particularly preferably 70°C or lower, even more preferably 60°C or lower, and most preferably 50°C or lower. In order to maintain the above kneading temperature under high energy conditions, it is preferable to devise a method of removing heat such as jacket cooling or heat radiation.

[0035] <Ratio of cellulose and polysaccharides> The cellulose composite of the present invention preferably contains 30% by mass or more and 99% by mass or less of cellulose and 1% by mass or more and 70% by mass or less of polysaccharides. By complexing cellulose and the polysaccharides, the surface of the cellulose particles is covered by the polysaccharides through chemical bonds such as hydrogen bonds, making the cellulose composite dispersible in an aqueous dispersion, and the suspension stability is improved by forming a network structure. In addition, by complexing cellulose and the polysaccharides with the above composition, the complexation proceeds effectively, which is preferable. The more preferable amount of cellulose is 60% by mass or more, even more preferably 70% by mass or more, and particularly preferably 75% by mass or more. The preferable upper limit is 95% by mass or less, and particularly preferably 90% by mass or less. The preferable amount of the polysaccharide is more preferably 5% by mass or more, and even more preferably 10% by mass or more. The upper limit is more preferably 40% by mass or less, even more preferably 30% by mass or less, and particularly preferably 25% by mass or less.

[0036] <Amount and Blending Ratio of CMC-Na> It is preferable to blend one or more types of CMC-Na added to the cellulose composite of the present invention. It is more preferable to use a combination of two or more types of CMC-Na. In this case, it is even more preferable to use a combination of those with different degrees of substitution.

[0037] These CMC-Na can be mixed together in two or more types at once and compounded with cellulose to make the physical properties of the cellulose composite reach desired values, or they can be added to cellulose in multiple steps and compounded.

[0038] In particular, when co-processing CMC-Na in two or more steps with cellulose, it is preferable to blend CMC-Na with a degree of substitution of 0.86 to 0.94 in the first step and co-process it with cellulose (not in the composite form). By blending this CMC-Na in the first step, the compounding with cellulose is promoted. It is preferable that the CMC-Na blended in this first step has a lower viscosity. As the viscosity, 450 mPa·s or less is preferable, 100 mPa·s or less is preferable, and 50 mPa·s or less is more preferable.

[0039] When blending two types of water-soluble CMC, the preferable blending ratio is that the first type of water-soluble CMC is 99 to 1 mass%, and the second type of water-soluble CMC is 1 to 99 mass%. That is, it is preferable to blend another water-soluble CMC (each of them in the case of multiple) in an amount of 1 mass% or more based on the total amount of the water-soluble CMC. More preferably, it is preferable to blend another water-soluble CMC (each of them in the case of multiple) in an amount of 2 mass% or more.

[0040] <Water Dispersibility of Cellulose Composite> The cellulose composite of the present invention can form a three-dimensional network structure when added to a solvent such as water, stirred, and dispersed to a submicron to several micron size. First, the polysaccharides on the surface of the cellulose particles dissolve in water, and when a large number of pores appear on the surface of the granules, the granules collapse due to the infiltration of the solvent into the inside of the granules through the pores, and are dispersed to a primary particle state. At this time, the surface of the colloidal cellulose particles is negatively charged, and a three-dimensional network structure is formed due to the repulsion between the crystalline cellulose particles. Therefore, cellulose can be stably dispersed in a solvent, even though it is a water-insoluble particle with a specific gravity of 1 or more.

[0041] <Median diameter of cellulose composites measured by dynamic light scattering> The median diameter of the cellulose composite by dynamic light scattering can be measured by the following method. First, the cellulose composite is suspended in pure water at a concentration of 0.5% by mass, and dispersed using a high-shear homogenizer (manufactured by Nippon Seiki Co., Ltd., product name "Excel Auto Homogenizer ED-7", processing conditions: rotation speed 15,000 rpm x 5 minutes), and centrifuged (manufactured by Kubota Shoji Co., Ltd., product name "6800 Centrifuge", rotor type RA-400, processing conditions: centrifugal force 39,200 m 2 The supernatant was collected after centrifugation at 116,000m / s for 10 minutes. 2The mixture is centrifuged at 1000 / s for 45 minutes, and the supernatant after centrifugation is collected. The supernatant is placed in a 50 mL PP sample tube and ultrasonically treated for 10 minutes with an ultrasonic cleaner (As One ultrasonic cleaner, product name "AUC-1L type"). Then, the particle size distribution (frequency distribution of scattering intensity relative to particle size value) is measured using a zeta potential / particle size measurement system (Otsuka Electronics Co., Ltd., product name "ELSZ-2000", (batch cell)). The median diameter here refers to the particle size value (μm) corresponding to 50% of the cumulative scattering intensity in this frequency distribution. The larger the median diameter, the better the suspension stability of the cellulose composite, so it is preferably 0.90 μm or more, more preferably 1.0 μm or more, even more preferably 1.1 μm or more, and particularly preferably 1.2 μm or more. There is no particular upper limit, but it is preferably 5.0 μm or less, more preferably 3.0 μm or less, even more preferably 2.0 μm or less, and particularly preferably 1.5 μm or less.

[0042] <Median diameter of cellulose composites measured by laser diffraction / scattering method> The median diameter of the cellulose composite by the laser diffraction / scattering method can be measured by the following method. First, 1% by mass of the cellulose composite is dispersed in ion-exchanged water using a high-shear homogenizer (manufactured by Nippon Seiki Co., Ltd., trade name "Excel Auto Homogenizer ED-7", processing conditions: rotation speed 15,000 rpm x 5 minutes) to prepare an aqueous dispersion. The median diameter by the laser diffraction / scattering method refers to the cumulative 50% particle diameter (volume average particle diameter) in the volume frequency particle size distribution when this aqueous dispersion is measured using a laser diffraction / scattering method particle size distribution meter (manufactured by Horiba, Ltd., trade name "LA-910", ultrasonic treatment function attached to the device for 1 minute, refractive index 1.20). If this median diameter is 40 μm or less, the cellulose composite has excellent dispersion stability in water, and is therefore preferable. In addition, when a food or drink containing the cellulose composite is eaten, a smooth texture that is not rough and goes down the throat can be provided. It is more preferably 30 μm or less, and particularly preferably 10 μm or less. There is no particular lower limit, but it is preferably 0.1 μm or more.

[0043] <Storage modulus of cellulose composite> In the present invention, the storage modulus of the cellulose composite is a value obtained by measuring the dynamic viscoelasticity of an aqueous dispersion in which the cellulose composite is dispersed in ion-exchanged water. In other words, the storage modulus is the elastic component that retains the stress accumulated inside the network structure of the cellulose composite when a strain is applied to the aqueous dispersion.

[0044] The storage modulus expresses the rheological elasticity of an aqueous dispersion, and indicates the degree of complexation between cellulose and polysaccharides, or between cellulose and polysaccharides and other water-soluble gums. The higher the storage modulus, the more the complexation between cellulose and polysaccharides, or between cellulose and anionic polysaccharides and other water-soluble gums, is promoted, and the network structure in the aqueous dispersion of the cellulose complex is more rigid. The more rigid the network structure, the more excellent the gelation suppression ability and suspension stability of the cellulose complex.

[0045] The storage modulus of the cellulose composite of the present invention is mainly measured at 25° C. for an aqueous dispersion in which the composite is dispersed in ion-exchanged water at a concentration of 1.0% by mass. Hereinafter, the "aqueous dispersion in which the cellulose composite is dispersed in ion-exchanged water at a concentration of 1.0% by mass" may be referred to as the "1% aqueous dispersion."

[0046] The storage modulus G'(20) of a 1% aqueous dispersion at 25°C and strain of 20% can be measured as follows. First, the cellulose composite is dispersed in ion-exchanged water using a high-shear homogenizer (manufactured by Nippon Seiki Co., Ltd., trade name "Excel Auto Homogenizer ED-7", processing conditions: rotation speed 15,000 rpm x 5 minutes) to prepare a 1.0 mass% aqueous dispersion. The obtained aqueous dispersion is allowed to stand at room temperature for 3 hours. The strain dependence of the stress of this aqueous dispersion is measured using a viscoelasticity measuring device (manufactured by TA Instrument, ARES-G2 type, geometry: Double Wall Couette type, temperature: constant at 25.0°C, angular velocity: 20 rad / sec, strain: sweep in the range from 1 to 794%, the aqueous dispersion is slowly charged using a dropper so as not to destroy the microstructure, and after standing for 10 minutes, measurement is started in Dynamic Strain mode). The storage modulus G'(20) in the present invention is the value at a strain of 20% on the strain-stress curve obtained by the above-mentioned measurement, and the storage modulus G'(1) in the present invention is the value at a strain of 1% on the strain-stress curve obtained by the above-mentioned measurement.

[0047] The larger the storage modulus G'(20), the more elastic the structure of the aqueous dispersion formed by the cellulose complex, indicating a high degree of complexation between cellulose and polysaccharides, or between cellulose and polysaccharides and other water-soluble gums. The storage modulus G'(20) of the cellulose complex of the present invention is preferably 0.4 Pa or more. When the storage modulus G'(20) of the cellulose complex of the present invention is 0.4 Pa or more, the plant milk-containing beverage of this embodiment has excellent suspension stability even when it contains plant milk that is rich in protein and dietary fiber, because the network of the cellulose complex formed therein has sufficient elasticity.

[0048] The upper limit of the storage modulus G'(20) of the cellulose composite of the present invention is not particularly set, but is 100.0 Pa or less, taking into consideration the drinkability of the resulting beverage. A pressure of 100.0 Pa or less is preferable because even a vegetable milk-containing beverage to which the cellulose composite is added in an amount sufficient to provide sufficient suspension stability has a light mouthfeel. The amount of cellulose composite sufficient to provide sufficient suspension stability varies depending on the beverage, but is, for example, 0.01% by mass or more and 1.0% by mass or less for luxury beverages such as coffee, cocoa, and black tea, and peanut beverages.

[0049] <Retention rate of storage modulus of cellulose composite> In the present invention and this specification, the retention rate of storage elastic modulus is a value calculated by the following formula.

[0050] Storage modulus retention rate (%) = G'(20) × 100 / G'(1) Here, the following definitions are made: G'(20): Storage modulus of 1% water dispersion at 25°C and strain of 20% G'(1): Storage modulus of 1% water dispersion at 25°C and strain of 1%

[0051] The higher the retention rate of the storage modulus, the less likely the network structure in the aqueous dispersion of the cellulose composite is to collapse under stress. The cellulose composite of the present invention preferably has a retention rate of storage modulus of 96.0% or more, more preferably 97.0% or more, and even more preferably 98.0% or more. When the retention rate is 96.0% or more, the network structure in the aqueous dispersion of the cellulose composite is less likely to collapse under stress, and a plant milk-containing beverage that maintains suspension stability can be provided. The upper limit of the retention rate of the storage modulus is not particularly set, but is preferably 100.0% or less, more preferably 99.0% or less, and even more preferably 98.5% or less.

[0052] <Content of cellulose complex> The content of the cellulose complex of the present invention in the plant milk-containing beverage of this embodiment is not particularly limited as long as it is an amount that can form a three-dimensional network structure in the beverage.For example, the lower limit of the content of the cellulose complex of the present invention in the plant milk-containing beverage of this embodiment is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, even more preferably 0.1% by mass or more, and even more preferably 0.2% by mass or more, based on the entire plant milk-containing beverage.In addition, the upper limit of the content of the cellulose complex of the present invention in the plant milk-containing beverage of this embodiment is preferably 1.0% by mass or less, more preferably 0.7% by mass or less, and even more preferably 0.50% by mass or less, based on the entire plant milk-containing beverage.

[0053] <Plant milk> In the present invention and the present specification, "plant milk" refers to a milk-like extract extracted with water from a plant-derived raw material. A paste obtained by grinding a plant-derived raw material with a small amount of water may be used as a raw material as plant milk. The plant-derived raw material is not particularly limited, and examples thereof include grains such as wheat, barley, rye, oats, pigeon oats, rice, buckwheat, corn, sorghum, foxtail millet, millet, millet, and millet; beans such as soybeans, adzuki beans, mung beans, kidney beans, broad beans, green soybeans, and peanuts; seeds such as almonds, cashew nuts, macadamia nuts, pistachios, hazelnuts, coconuts, pine nuts, hemp seeds, walnuts, sesame seeds, pumpkin seeds, sunflower seeds, and watermelon seeds; and tubers such as potatoes and sweet potatoes. The plant milk contained in the plant milk-containing beverage of this embodiment may be one type, or two or more types may be combined.

[0054] <Plant milk content> The content of plant milk in the plant milk-containing beverage of this embodiment is not particularly limited, and is appropriately set according to the desired product quality.For example, the amount of plant milk contained in the plant milk-containing beverage of this embodiment can be such that the extract (solid content) derived from plant milk is 0.1% by mass or more relative to the total amount of the beverage, preferably 0.5% by mass or more, more preferably 1.0% by mass or more, and even more preferably 2.0% by mass or more.

[0055] <Animal raw materials> The plant milk-containing beverage of this embodiment may contain a small amount of animal ingredients. The amount of animal ingredients in the plant milk-containing beverage of this embodiment is preferably 0.5% by mass or less, more preferably 0.2% by mass or less, even more preferably 0.1% by mass or less, and particularly preferably 0.0% by mass, based on the total amount of the beverage.

[0056] Here, the animal raw materials are food raw materials derived from animals, and examples thereof include milk and its processed products, meat extracts, seafood extracts, etc. Examples of milk include milk squeezed from livestock such as cows, goats, sheep, etc. Examples of processed milk products include whole milk powder, skim milk powder, condensed milk, milk fat, fresh cream, condensed milk, yogurt, cheese, etc.

[0057] <Other ingredients> The plant milk-containing beverage of this embodiment may contain other ingredients other than the cellulose complex and the plant milk. The other ingredients are not particularly limited in terms of the type or components of the foodstuffs as long as they are edible ingredients. The form is also not limited, and may be a powder, a paste, or a liquid.

[0058] Other raw materials include, for example, those added for the purpose of seasoning, preservation, etc. Specific examples include vegetables such as radish, carrot, garlic, ginger, onion, Chinese yam, spinach, tomato, green onion, and shiitake mushroom; fruits such as apple, pear, orange, mandarin orange, daidai, lemon, yuzu, sudachi, kabosu, and lime; mushrooms such as Bunashimeji, shiitake mushroom, and mushroom; luxury ingredients such as matcha, black tea, oolong tea, herbs, cocoa, and coffee; and spices such as pepper, clove, nutmeg, cinnamon, and turmeric. These may be squeezed juice, or may be grated, chopped, dried, crushed, or enzyme-treated. In addition, the plant milk-containing beverage of this embodiment may contain fats and oils such as vegetable oils and animal oils; proteins such as milk protein, soy protein, whey, and casein; minerals such as calcium and magnesium; functional ingredients such as starches, collagen, coenzyme Q10, and lactic acid bacteria; sugars such as salt, glucose, fructose, sugar, sweeteners, and sugar alcohols, various extracts, amino acids, and seasonings such as consommé, soy sauce, salt, and spices; additives such as emulsifiers, surfactants, thickening polysaccharides, shelf life improvers, antibacterial agents, disintegrants, antifoaming agents, foaming agents, dietary fiber, nutritional enhancers, pH adjusters, flavors, antioxidants, acidulants, leavening agents, and colorings. The content of these materials is not limited as long as it does not impair the effects of this embodiment, and may be appropriately adjusted based on the balance of flavors and flavors.

[0059] <pH of plant-milk-containing beverages> The pH of the plant milk-containing beverage of this embodiment is preferably from 6.0 to 10.0, more preferably from 6.0 to 8.5, and even more preferably from 6.3 to 8.0. By having the pH of the beverage within this range, the dispersion state of the cellulose composite is stabilized, and aggregation and precipitation can be suppressed.

[0060] <Viscosity of beverages containing plant milk> The lower limit of the viscosity of the plant milk-containing beverage of this embodiment is preferably 0.1 mPa·s or more, and the upper limit is preferably 100 mPa·s or less, more preferably 50 mPa·s or less, even more preferably 20 mPa·s or less, and even more preferably 15 mPa·s or less. By keeping the viscosity of the plant milk-containing beverage within this range, a pleasant drinking experience is maintained.

[0061] The viscosity of the plant milk-containing beverage of this embodiment refers to the viscosity value measured at 25° C. using a B-type viscometer (TVB-10M, manufactured by Toki Sangyo Co., Ltd.) when stirred at 60 rpm for 30 seconds. The rotor used is an M1 rotor.

[0062] <Container> The plant milk-containing beverage of this embodiment can be filled into a container and distributed on the market. The container into which the plant milk-containing beverage of this embodiment is filled is not particularly limited as long as it is a beverage container, but it is preferable that it is a container that can be sealed with a lid. For example, polyethyleneterephthalate (PET) containers with lids, cans, paper packs, glass bottles with lids, chilled cups, etc. can be mentioned, but are not limited to these.

[0063] <<How to manufacture plant-milk-containing beverages>> Specifically, the method for producing a plant milk-containing beverage according to this embodiment includes a mixing step of using the cellulose complex of the present invention as a raw material and mixing the plant milk and the cellulose complex to prepare a beverage liquid, and produces a plant milk-containing beverage having an animal raw material content of 0.5 mass% or less relative to the total amount of the beverage and a pH of 6.0 to 10.0. The plant milk-containing beverage according to this embodiment can be produced by this production method.

[0064] In the mixing step, the plant milk, cellulose complex, and other materials used as raw materials can be the same as those listed as being contained in the plant milk-containing beverage of the present embodiment. In addition to the plant milk and the cellulose complex, all the raw materials to be contained in the plant milk-containing beverage are mixed with a dispersion medium such as water to prepare a beverage liquid. The raw material plant milk itself can also be used as the dispersion medium. The liquid temperature of the dispersion medium is preferably 40°C or higher and 80°C or lower, since this can improve the solubility and dispersibility of the raw materials while suppressing thermal deterioration.

[0065] The mixing of the raw materials into the dispersion medium may be performed by adding all the raw materials to the dispersion medium at once, or by adding each raw material to the dispersion medium in order, or by mixing some of the raw materials with a small amount of the dispersion medium in advance and then mixing the other raw materials.

[0066] In the method for producing a plant milk-containing beverage according to the present embodiment, it is preferable to prepare a beverage liquid containing a cellulose complex as an aqueous dispersion in advance and mix it with the plant milk. Specifically, it is preferable to prepare a beverage liquid containing a cellulose complex and plant milk by a first mixing step of mixing the cellulose complex and water to obtain a dispersion, and a second mixing step of mixing the dispersion and the plant milk. By preparing the cellulose complex as an aqueous dispersion in advance in the first mixing step, a three-dimensional network structure is easily formed. By mixing the plant milk with the dispersion in which the three-dimensional network structure has been formed, the suspension stability of the protein and dietary fiber derived from the plant milk can be further improved. The temperature of the water in which the cellulose complex is dispersed is preferably 20° C. or higher.

[0067] The beverage liquid obtained by mixing all the ingredients in the dispersion medium is homogenized by using a stirrer such as a Three-One Motor, and then, if necessary, may be homogenized using a pressure homogenizer (Manton-Gaulin homogenizer).

[0068] The beverage liquid thus obtained (plant-containing milk beverage) may be filled into a container. The prepared beverage liquid is preferably sterilized to enable long-term storage. The sterilization treatment may be performed after the beverage liquid is filled into a container and in the filled state, or the beverage liquid may be sterilized before being filled into a container and then filled into a separately sterilized container. Sterilization treatments include retort sterilization, UHT (Ultra High Temperature) sterilization, HTST (High Temperature Short Time) sterilization, electromagnetic wave sterilization, ultraviolet sterilization, filtration sterilization, ozone sterilization, and the like. In particular, UHT sterilization tends to be preferred as a beverage sterilization method because it produces beverages with excellent flavor even after sterilization. In general, UHT sterilization is performed under conditions in the range of 120°C to 145°C for 3 seconds to 5 minutes. EXAMPLES

[0069] The present invention will be described with reference to the following examples, but they are not intended to limit the scope of the present invention.

[0070] <Measurement of storage modulus of cellulose composite> First, the cellulose composite was dispersed in ion-exchanged water to a concentration of 1.0% by mass using a high-shear homogenizer (manufactured by Nippon Seiki Co., Ltd., trade name "Excel Auto Homogenizer ED-7", processing conditions: rotation speed 15,000 rpm x 5 minutes) to prepare an aqueous dispersion. The obtained aqueous dispersion was allowed to stand at 25°C for 3 hours. Next, the stress-strain dependency of this aqueous dispersion was measured using a viscoelasticity measuring device (manufactured by TA Instrument, ARES-G2 type, geometry: Double Wall Couette type, temperature: constant at 25.0°C, angular velocity: 20 rad / sec, strain: sweep in the range from 1 to 794%). The stress at a strain of 1% was determined as the storage modulus G'(1).

[0071] <Measurement of retention rate of storage modulus of cellulose composite> First, the cellulose composite was dispersed in ion-exchanged water to a concentration of 1.0% by mass using a high-shear homogenizer (manufactured by Nippon Seiki Co., Ltd., trade name "Excel Auto Homogenizer ED-7", processing conditions: rotation speed 15,000 rpm x 5 minutes) to prepare an aqueous dispersion. The obtained aqueous dispersion was allowed to stand at 25°C for 3 hours. Next, the stress-strain dependency of this aqueous dispersion was measured using a viscoelasticity measuring device (manufactured by TA Instrument, ARES-G2 type, geometry: Double Wall Couette type, temperature: constant at 25.0°C, angular velocity: 20 rad / sec, strain: sweep in the range from 1 to 794%) and calculated using the following formula.

[0072] Storage modulus retention rate (%) = G'(20) × 100 / G'(1) G'(20): Storage modulus at 20% strain G'(1): Storage modulus at 1% strain

[0073] <Suspension stability evaluation> The beverages were stored at 5°C, 25°C, or 40°C for two weeks and then the suspension stability was evaluated according to the following items and criteria.

[0074] (Separation surface height) The height of the liquid surface of the beverage in the container (PET bottle) (Hw) and the height of separation (Hi) were determined and calculated using the following formula.

[0075] Height of separation surface (%) = Hi / Hw x 100

[0076] (agglomeration) The degree of aggregation on the side of the container (PET bottle) was visually confirmed and judged according to the following criteria.

[0077] ◎: No aggregation. ○: Some aggregation is observed. △: There is slight aggregation throughout the beverage. ×: Significant aggregation is observed throughout the beverage.

[0078] (Subsidence) The container (PET bottle) was turned upside down and the amount of sediment at the bottom of the container was visually confirmed and rated according to the following criteria.

[0079] ⊚: No sediment (no sediment visible at all). ○: The amount of sedimentation is small (sedimentation has occurred in some areas). △: The amount of sedimentation is somewhat large (the entire bottom of the bottle is covered with a thin layer of sediment). ×: A large amount of sedimentation occurred (the entire bottom of the bottle was covered with a thick layer of sediment).

[0080] (Number of redistributions) The container (PET bottle) was inverted from an upright position to an upside-down position. When it was inverted again to an upright position, it was counted as one inversion. This was repeated until the sediment layer was completely dispersed in the beverage, and the number of inversions required for redispersion was counted.

[0081] <Viscosity> The viscosity of the beverage was measured by placing a rotor in a B-type viscometer (Toki Sangyo Co., Ltd., TVB-10M, rotor speed 60 rpm), leaving it to stand for 30 seconds, and then rotating it for 30 seconds. The rotor used was an M1 rotor.

[0082] <ph> The pH of the beverages was measured using a pH meter.

[0083] <Preparation of cellulose composite> Cellulose composites were prepared from commercially available dissolving pulp. Specifically, commercially available dissolving pulp (DP) was first shredded, hydrolyzed in hydrochloric acid water, washed with water, and filtered to produce wet cake-like cellulose with a solid content of 55% by mass. Next, the wet cake-like cellulose was wet-kneaded with water-soluble CMC (CMC-Na), polysaccharides, and dextrins using a twin-screw kneader to obtain cellulose composites A to F.

[0084] G'(20) and G'(1) of cellulose composites A to G were measured, and the storage modulus retention rate (%) was calculated. The results are shown in Table 1. As shown in Table 1, cellulose composites A to D had a G'(20) of 0.4 Pa or more and a storage modulus retention rate of 96.0% or more. Cellulose composites E and F had low storage modulus retention rates of 79.4% and 95.4%.

[0085] [Table 1]

[0086] Using the cellulose complexes A to F, almond milk beverages, oat milk beverages, and soy milk beverages were prepared, and the suspension stability and the like were evaluated. However, in Examples 5 and 9, complex B was used to adjust the pH to 9.5 or more by adding scallop shell powder during the preparation of the plant milk-containing beverage, and complex B was used to adjust the pH to 9.5 or more during the preparation of the plant milk-containing beverage. In Comparative Examples 3, 12, and 20, complex B was used to adjust the pH to 6.0 or less by adding anhydrous citric acid during the preparation of the plant milk-containing beverage, and complex B was used to add gellan gum instead of the cellulose complex in Comparative Examples 4, 5, 21, and 22, and carrageenan instead of the cellulose complex in Comparative Examples 6 to 8, 13 to 16, 23, and 24.

[0087] <Almond milk drink> Almond milk beverages were prepared and evaluated according to the following procedure. First, 80.0 g of sugar, 8.0 g of salt, and 16.0 g of cellulose complex were added to 2500 g of 80 ° C. ion-exchanged water, and mixed with a TK homomixer (Tokushu Kika Kogyo Co., Ltd., Model Mark II, 5000 rpm x 10 minutes, in a water bath at 83 ° C.). Next, the preliminary dispersion was added to 80.0 g of almond roast paste (Sweet Kitchen), and mixed with a TK homomixer (5000 rpm x 10 minutes, in a water bath at 83 ° C.). Then, the total amount was adjusted to 4000 g, and homogenization treatment (15 + 5 MPa) was performed with a two-stage pressure homogenizer (manufactured by SMT Co., Ltd.). Then, sterilization was performed at 140 ° C. for 5 seconds with a UHT sterilizer, and the product was filled into a PET bottle. The obtained almond milk beverage was stored in an atmosphere of 5 ° C., 25 ° C., and 40 ° C. for 2 weeks, and evaluation was performed. The results are shown in Table 2.

[0088] <Oat milk drink> Oat milk beverages were prepared by the following procedure and evaluated. First, 8.0 g of cellulose composite was added to 1400 g of ion-exchanged water at room temperature and mixed with a TK homomixer (Model Mark II, manufactured by Tokushu Kika Kogyo Co., Ltd., 5000 rpm x 10 minutes). Next, 2400 g of preliminary dispersion liquid and oat milk (manufactured by Bio C' Bon Co., Ltd.) were added to 48.0 g of pre-dissolved vegetable oil (palm oil), and mixed with a propeller mixer (manufactured by Shinto Scientific Co., Ltd., BL600, mixing blade: cross, 500 rpm x 20 minutes, 83 ° C. water bath). Then, the total amount was adjusted to 4000 g, and homogenization treatment (15 + 5 MPa) was performed with a two-stage pressure homogenizer (manufactured by SMT Co., Ltd.). Then, sterilization was performed at 140 ° C. for 5 seconds with a UHT sterilizer, and the mixture was filled into a PET bottle. The obtained oat milk beverage was stored in an atmosphere of 5 ° C., 25 ° C., and 40 ° C. for 2 weeks and evaluated. The results are shown in Table 3.

[0089] <Soy milk beverage> Soy milk beverages were prepared by the following procedure and evaluated. First, 8.0 g of cellulose composite was added to 800 g of ion-exchanged water at room temperature and mixed with a TK homomixer (Model Mark II, manufactured by Tokushu Kika Kogyo Co., Ltd., 5000 rpm x 10 minutes). Next, the preliminary dispersion, 100.0 g of sugar, and 8.0 g of salt were added to 2900 g of unadjusted soy milk (manufactured by Kikkoman Corporation), and mixed with a propeller mixer (BL600, manufactured by Shinto Scientific Co., Ltd., mixing blade: cross, 500 rpm x 20 minutes, in a water bath at 83 ° C). Then, the total amount was adjusted to 4000 g, and homogenization treatment (15 + 5 MPa) was performed with a two-stage pressure homogenizer (manufactured by SMT Corporation). Then, sterilization was performed at 140 ° C for 5 seconds with a UHT sterilizer, and the mixture was filled into a PET bottle. The obtained soy milk beverage was stored in an atmosphere of 5 ° C, 25 ° C, and 40 ° C for 2 weeks, and evaluation was performed. The results are shown in Table 4.

[0090] [Table 2]

[0091] [Table 3]

[0092] [Table 4]

[0093] As shown in Table 2, among the almond milk beverages, the beverages of Examples 1 to 5 using cellulose complexes A to D had some separation regardless of the storage temperature, but the height of the separation surface was high, aggregation and sedimentation were significantly suppressed, and the suspension stability was excellent. In contrast, the beverages of Comparative Examples 1, 2, 4, and 6 to 8 using cellulose complexes E or F, gellan gum, and carrageenan had a low height of the separation surface, as in the beverage of Comparative Example 9 that did not use polysaccharides, and particularly sedimentation occurred frequently. The beverage of Comparative Example 5, which contained 0.03% gellan gum, had a high height of the separation surface, but the number of redispersions was clearly high.

[0094] As shown in Table 3, among the oat milk beverages, the beverages of Examples 6 to 9 using cellulose complexes A to C had a high separation surface, and aggregation and sedimentation were significantly suppressed, resulting in excellent suspension stability, although separation occurred in some portions. In contrast, the beverages of Comparative Examples 10 and 11 using cellulose complexes E to F had a low separation surface, especially after storage at 5 to 25°C, similar to the beverage of Comparative Example 17 that did not use polysaccharides. The beverages of Comparative Examples 14 to 16, which contained 0.05 to 0.15% carrageenan, had a high separation surface after storage, but had a lot of precipitation and insufficient suspension stability.

[0095] As shown in Table 4, in the soy milk beverage, as in the almond milk beverage, the beverages of Examples 10 to 13 using cellulose complexes A to D had some separation, but the height of the separation surface was high, aggregation and sedimentation were significantly suppressed, and the suspension stability was excellent. In contrast, the beverages of Comparative Examples 18 and 19 using cellulose complexes E or F had a low height of the separation surface, and particularly sedimentation occurred frequently. In addition, the beverages of Comparative Examples 21 to 24 using gellan gum or carrageenan tended to have a clearly high number of redispersions, as in the beverage of Comparative Example 29 not using polysaccharides.

[0096] As shown in Tables 2 to 4, the cellulose composites A to D were effective in improving the suspension stability in all of the almond milk beverage, oat milk beverage, and soy milk beverage. This suggests that cellulose composites with a storage modulus retention rate of 96.0% or more and a G'(20) of 0.4 Pa or more can generally improve the suspension stability of plant-milk-containing beverages containing various types of plant milk.

[0097] In addition, in Table 2, when comparing the beverages of Example 2, Example 5, and Comparative Example 3 using the cellulose composite B, the beverages of Example 2 and Example 5, in which the pH of the beverage is within the range of 6.0 to 10.0, were excellent in suspension stability, but the beverage of Comparative Example 3, in which the pH of the beverage is acidic, was clearly inferior in suspension stability. The same was true when comparing the beverages of Example 7, Example 9, and Comparative Example 12 in Table 3, and the beverages of Example 11 and Comparative Example 20 in Table 4. These results suggest that the effect of improving suspension stability by the cellulose composite, in which the retention rate of the storage modulus is 96.0% or more and G'(20) is 0.4 Pa or more, is an effect obtained in neutral to alkaline beverages, and is not exerted in acidic beverages.< / ph>

Claims

1. Contains plant milk and cellulose complex, The content of animal ingredients in the total amount of the beverage is 0.5% by mass or less; The pH is 6.0 or more and 10.0 or less, The cellulose composite is a plant milk-containing beverage, in which, in a 1.0 mass% aqueous dispersion obtained by dispersing the cellulose composite in ion exchange water, the retention rate of the storage modulus, defined as G'(20) x 100 / G'(1), where G'(1) is a storage modulus at 1% strain at 25°C and G'(20) is a storage modulus at 20% strain, is 96.0% or more.

2. The plant milk-containing beverage according to claim 1, wherein the cellulose complex has a storage modulus G'(20) of 0.4 Pa or more at 20% strain at 25°C in an aqueous dispersion obtained by dispersing the cellulose complex in ion exchange water at a concentration of 1.0% by mass.

3. The plant milk-containing beverage of claim 1 , wherein the cellulose complex is a crystalline cellulose complex.

4. 2. The plant milk-containing beverage of claim 1, wherein the plant milk is one or more milks selected from the group consisting of beans, seeds, and grains.

5. 5. The plant milk-containing beverage of claim 4, wherein the plant milk is one or more milks selected from the group consisting of soy milk, almond milk, and oat milk.

6. 2. The plant milk-containing beverage according to claim 1, wherein the viscosity of the beverage measured using a B-type viscometer is 20 mPa·s or less.

7. A mixing step of mixing the plant milk and the cellulose complex to prepare a beverage liquid, The cellulose composite has a storage modulus retention rate of 96.0% or more in an aqueous dispersion obtained by dispersing the cellulose composite in ion-exchanged water, the storage modulus retention rate being defined as G'(20)×100 / G'(1), where G'(1) is a storage modulus at 1% strain at 25° C. and G'(20) is a storage modulus at 20% strain; A method for producing a plant milk-containing beverage, which produces a plant milk-containing beverage having an animal ingredient content of 0.5 mass% or less relative to the total amount of the beverage and a pH of 6.0 or more and 10.0 or less.

8. The mixing step comprises: A first mixing step of mixing the cellulose composite and water to obtain a dispersion; a second mixing step of mixing the dispersion and the plant milk; A method for producing the plant milk-containing beverage of claim 7, comprising:

9. The method for producing a plant milk-containing beverage according to claim 7, wherein the cellulose complex is dispersed in ion exchange water at a concentration of 1.0% by mass, and the storage modulus G'(20) at 20% strain at 25°C of the aqueous dispersion is 0.4 Pa or more.

10. A method for producing a plant milk-containing beverage as described in claim 7, wherein the cellulose complex is a crystalline cellulose complex.

11. The method for producing a plant milk-containing beverage according to claim 7, wherein the plant milk is one or more types of milk selected from the group consisting of beans, seeds, and grains.

12. 12. The method for producing a plant milk-containing beverage according to claim 11, wherein the plant milk is one or more milks selected from the group consisting of soy milk, almond milk, and oat milk.

13. A method for producing a plant milk-containing beverage as described in claim 7, wherein the viscosity of the plant milk-containing beverage measured using a B-type viscometer is 20 mPa·s or less.

14. After the mixing step, a sterilization step of sterilizing the beverage liquid is further provided, The method for producing a plant milk-containing beverage according to claim 7, wherein the beverage liquid is sterilized by UHT sterilization.

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