Cellulose composite, and method for producing the same

Abstract

To provide a cellulose composite excellent in suspension stability, and capable of obtaining an easy-to-drink beverage having fresher texture by adding to the beverage, and a method for producing the same.SOLUTION: A cellulose composite includes cellulose, and sodium carboxymethylcellulose, wherein when a storage elastic modulus G' with strain of 1% at 25°C of a water dispersion of a concentration of 1.0 mass% obtained by dispersing the cellulose composite in ion exchange water is defined as X, and a TI value of a ratio of a viscosity at a shear rate of 6.3 / sec to a viscosity at a shear rate of 63 / sec of the water dispersion at 25°C is defined as Y, X and Y satisfy a relation of X≥1.0 Pa, Y≥10.0, and Y≥4.5X+1.0.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a cellulose composite that, when incorporated into a beverage, provides a beverage that has good suspension stability and is easy to drink, and a method for producing the same. [Background technology]

[0002] It is known that cellulose complexes composed of cellulose and polysaccharides form colloidal networks when dispersed in aqueous solvents. Taking advantage of this characteristic, cellulose complexes are widely used in the fields of food, pharmaceuticals, cosmetics, paints, ceramics, resins, catalysts, and other industrial products, particularly for purposes such as suspension stabilization, emulsion stabilization, structure impartation, cloudiness impartation, whiteness improvement, fluidity improvement, abrasives, dietary fiber impartation, and fat and oil replacement. For example, cellulose complexes are used to stabilize the suspension of water-insoluble particles contained in beverages, such as cocoa powder in cocoa drinks and milk calcium and calcium carbonate in calcium-fortified milk.

[0003] Various studies have been conducted to further improve the suspension stability of cellulose complexes. For example, Patent Document 1 describes that a cellulose complex containing a specific amount of colloidal cellulose complexes with a specific median diameter exhibits low viscosity and high suspension stability for a long period of time, and that by incorporating this cellulose complex into beverages containing high concentrations of ingredients such as coffee, cocoa, or black tea extract, a beverage can be obtained that is low in concentration and has excellent suspension stability for a long period of time. Patent Document 2 also describes that by incorporating a cellulose complex having specific rheological properties defined by the storage modulus G' and loss tangent (tan δ) into a beverage containing a large amount of protein, not only the suspension stability of the protein but also the melt-in-the-mouth feel and smoothness can be improved. Patent Document 3 describes that by incorporating a cellulose complex, whose aqueous dispersion when dispersed in water has a loss tangent (tan δ) of a specific value or less, into a beverage containing a large amount of water-insoluble ingredients such as cocoa, the suspension stability can be improved not only at room temperature (25°C) but also after storage at high temperatures of 40°C or higher. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 5734436 [Patent Document 2] Patent No. 6434777 [Patent Document 3] Patent No. 6407412 Summary of the Invention [Problem to be solved by the invention]

[0005] Patent Documents 1 to 3 all disclose cellulose complexes with improved suspension stability, and state that by incorporating these cellulose complexes into beverages with high contents of dietary fiber, protein, etc., separation, aggregation, sedimentation, etc. of water-insoluble components can be suppressed. However, when the cellulose complex is incorporated in an amount necessary to achieve sufficient suspension stability, the beverage tends to have a heavy texture due to its pasty texture.

[0006] The present invention provides a cellulose composite that has excellent suspension stability and that, when added to a beverage, gives an easy-to-drink beverage with a refreshing texture, and a method for producing the same. [Means for solving the problem]

[0007] As a result of extensive research conducted by the inventors to achieve the above-mentioned objectives, they discovered that a cellulose composite whose storage modulus G' and thixotropic index (TI) value satisfy a specific relationship not only has excellent suspension stability but also excellent pseudoplastic properties, and that by incorporating this cellulose composite, a beverage can be obtained that has excellent suspension stability of water-insoluble components, a refreshing texture that is light on the throat, and is easy to drink.

[0008] That is, the present invention includes the following aspects. [1] A cellulose complex comprising cellulose and sodium carboxymethylcellulose, The storage modulus G' of a 1.0 mass% aqueous dispersion of the cellulose composite dispersed in ion-exchanged water at 25°C when strain is 1% is defined as X Pa, When the TI value of the aqueous dispersion at 25°C, which is the ratio of the viscosity at a shear rate of 6.3 / sec to the viscosity at a shear rate of 63 / sec, is defined as Y, The cellulose composite, wherein the X and the Y satisfy the relationships of the following formulas (1) to (3): Formula (1)...X≧1.0Pa Formula (2)...Y≧10.0 Formula (3)...Y≧4.5X+1.0 [2] The cellulose composite according to [1], wherein the loss tangent tanδ of the aqueous dispersion is 0.4 or less. [3] The cellulose composite according to [1] or [2], wherein the viscosity of the aqueous dispersion at 25°C is 100 mPa·s or more. [4] The cellulose complex according to any one of [1] to [3] above, wherein the cellulose is crystalline cellulose. [5] A co-processing step of kneading a mixture containing cellulose, a polysaccharide containing sodium carboxymethylcellulose, and an aqueous medium, The sodium carboxymethylcellulose is a mixture of component A and component B in a mass ratio of component A / component B of 55 / 45 to 95 / 5, the component A is sodium carboxymethylcellulose having a viscosity of 100 mPa s or more and 300 mPa s or less at 25°C in a 2.0% by mass aqueous solution and a degree of substitution of more than 0.85 and less than 1.0, The component B is sodium carboxymethylcellulose having a viscosity of less than 100 mPa·s in a 2.0 mass% aqueous solution at 25°C. A method for producing a cellulose composite. [6] The method for producing a cellulose composite according to [5] above, wherein the content ratio (mass ratio) of cellulose to sodium carboxymethylcellulose in the mixture is cellulose / sodium carboxymethylcellulose=70 / 30 to 95 / 5. [7] The method for producing a cellulose composite according to [5] or [6] above, wherein the solid content of the mixture is 40% by mass or more. [8] The method for producing a cellulose composite according to any one of [5] to [7] above, wherein the kneading temperature in the co-processing step is 70°C or lower. [9] A beverage comprising the cellulose complex according to any one of [1] to [4] above and a water-insoluble component. [Effects of the Invention]

[0009] According to the present invention, a cellulose composite having excellent suspension stability and pseudoplasticity can be provided. By blending the cellulose composite with a beverage containing a water-insoluble component, a beverage having excellent suspension stability, a refreshing texture, and a light feel on the throat, making it easy to drink, can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will be specifically described below.

[0011] In the present invention and this specification, "suspension stability" means the property of stably maintaining the suspension of a water-insoluble component when the cellulose composite and other water-insoluble components are contained in an aqueous medium due to the effect of adding the cellulose composite. A "cellulose composite with excellent suspension stability" refers to a cellulose composite that, when blended with an aqueous solution containing a water-insoluble component, can effectively suppress separation, aggregation, sedimentation, etc. of particles of the water-insoluble component.

[0012] In the present invention and this specification, "pseudoplasticity" means the property of a liquid decreasing in viscosity when an external force is applied to the liquid. A "cellulose composite with excellent pseudoplasticity" refers to a cellulose composite in which, when an external force is applied to an aqueous solution in which the cellulose composite is dispersed, the viscosity of the aqueous solution decreases and the fluidity of the aqueous solution improves.

[0013] <<Cellulose composite>> The cellulose composite of the present embodiment is a cellulose composite containing cellulose and sodium carboxymethylcellulose (hereinafter also referred to as "CMC-Na"). When the storage modulus G' at 25°C and strain of 1% of an aqueous dispersion obtained by dispersing the cellulose composite in ion-exchanged water at a concentration of 1.0% by mass is defined as X (Pa), and the TI value, which is the ratio of the viscosity of the aqueous dispersion at 25°C at a shear rate of 6.3 / sec to the viscosity at a shear rate of 63 / sec, is defined as Y, X and Y satisfy the relationships of the following formulas (1) to (3):

[0014] Formula (1)...X≧1.0 Formula (2)...Y≧10.0 Formula (3)...Y≧4.5X+1.0

[0015] In the present invention and this specification, the term "cellulose composite" refers to a composite of cellulose, the main component, and polysaccharides. "Complex" refers to a state in which at least a portion of the surface of the particles constituting the cellulose powder is coated with polysaccharides through chemical bonds such as hydrogen bonds. Therefore, the cellulose composite is not a simple mixture of cellulose powder and polysaccharides, but rather a state in which the surfaces of cellulose particles are coated with polysaccharides.

[0016] <Cellulose> "Cellulose" in the present invention and this specification refers to a naturally occurring water-insoluble fibrous material containing cellulose. Examples of raw materials include wood, bamboo, wheat straw, rice straw, cotton, ramie, bagasse, kenaf, beet, sea squirt, and bacterial cellulose. As the raw material, one of these natural cellulose-based materials may be used, or a mixture of two or more of them may also be used. Examples of cellulose that are mass-produced industrially and are available with stable quality include crystalline cellulose, powdered cellulose, and fermented cellulose. The cellulose used in the present invention is preferably crystalline cellulose.

[0017] <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) in 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 cellulosic material is more susceptible to physical treatments such as stirring, grinding, and trituration in the process of complexing with a polysaccharide, which facilitates complexing. 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 lower the average degree of polymerization, the easier it is to control complexing, so there is no particular lower limit, but a preferred range is 10 or more.

[0018] <Cellulose hydrolysis> Methods for controlling the average degree of polymerization of cellulose include hydrolysis treatment. Hydrolysis treatment promotes depolymerization of amorphous cellulose inside cellulose fibers, reducing the average degree of polymerization. At the same time, hydrolysis treatment removes impurities such as hemicellulose and lignin in addition to the amorphous cellulose described above, making the interior of the fibers more porous. This makes the cellulose more susceptible to mechanical treatment in processes such as kneading, where mechanical shear forces are applied to the cellulose and polysaccharides, and facilitates pulverization of the cellulose. As a result, the surface area of ​​the cellulose increases, making it easier to control its complexation with polysaccharides.

[0019] The method for hydrolyzing cellulose is not particularly limited, and examples include acid hydrolysis, hydrothermal decomposition, steam explosion, and microwave decomposition. These methods may be used alone or in combination. In acid hydrolysis, 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, vary depending on the cellulose species, cellulose concentration, acid species, and acid concentration, but are appropriately adjusted to achieve the desired average degree of polymerization. For example, a mineral acid solution of 2% by mass or less may be used, and the cellulose may be treated at 100°C or higher under pressure for 10 minutes or more. Under these conditions, the acid or other catalyst component penetrates deep into the cellulose fibers, promoting hydrolysis, reducing the amount of catalyst component used, and facilitating subsequent purification.

[0020] <Polysaccharides> In the present invention, polysaccharides refer to compounds in which monosaccharides are linked by α- or β-bonds to form the main chain or side chain. Monosaccharides include sugars such as glucose, galactose, mannose, and xylose, as well as deoxysugars, amino sugars such as N-acetylglucosamine, thiosugars, sugar acids such as gluconic acid, galacturonic acid, and mannuronic acid, and sugar alcohols. Polysaccharides that liberate cations in water and become anions themselves are called anionic polysaccharides.

[0021] Suitable polysaccharides include 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, cellulose derivatives such as methylcellulose, carboxymethylcellulose, hydroxypropylcellulose, and hydroxyethylcellulose, and polydextrose. Two or more of these polysaccharides may be used in combination. Among these polysaccharides, water-soluble carboxymethylcellulose (water-soluble CMC) and xanthan gum are preferred. Examples of water-soluble CMC include CMC-Na.

[0022] The cellulose composite of this embodiment is a composite of cellulose with a polysaccharide containing at least CMC-Na. The cellulose composite of this embodiment may be a composite of only cellulose and CMC-Na, or a composite of cellulose, CMC-Na, and other polysaccharides. The cellulose composite of this embodiment is preferably a cellulose composite consisting of only cellulose and CMC-Na, but also preferably a cellulose composite consisting of cellulose and two or more types of water-soluble CMC including CMC-Na, or a cellulose composite consisting of cellulose, CMC-Na, and xanthan gum.

[0023] <Carboxymethylcellulose sodium (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). It is also preferable to use CMC-Na prepared with the substitution degree and viscosity within the following specific ranges from the perspective of complexation.

[0024] <Degree of substitution of CMC-Na> The degree of substitution refers to the degree to which carboxymethyl groups are ether-bonded to the hydroxyl groups (having three hydroxyl groups per glucose unit) in CMC-Na, and the upper limit of the theoretical value is 3.

[0025] CMC-Na used in the present invention preferably has a substitution degree of 1.5 or less. As the lower limit of the substitution degree of CMC-Na used in the present invention, 0.5 or more is preferable, 0.6 or more is more preferable, and 0.7 or more is even more preferable. As the upper limit of the substitution degree of CMC-Na used in the present invention, 1.5 or less is preferable, and 1.0 or less is more preferable.

[0026] The degree of substitution is measured by the following method specified in the Japanese Pharmacopoeia. Precisely weigh 0.5 g of the sample (anhydrous substance), wrap it in filter paper, and incinerate it in a magnetic crucible. After cooling, transfer this to a 500 mL beaker, add about 250 mL of water and 35 mL of 0.05 M sulfuric acid, and boil for 30 minutes. Cool this, add phenolphthalein indicator dropwise, and back-titrate the excess acid with 0.1 M potassium hydroxide, and calculate using the following formula.

[0027] A ={(af - bf1) / [mass of sample anhydrous substance (g)]}-alkalinity (or, +acidity) [[ID=X]]<00001X3> Degree of substitution = (162 × A) / (10000 - 80 × A)

[0028] Here, it is defined as follows. A: Amount (mL) of 0.05 M sulfuric acid consumed by alkali in 1 g of sample a: Amount (mL) of 0.05 M sulfuric acid used f: Titration value of 0.05 M sulfuric acid b: Titration amount (mL) of 0.1 M potassium hydroxide f1: Titration value of 0.1 M potassium hydroxide 162: Molecular weight of glucose 80: Molecular weight of CH2COONa-H

[0029] Method for measuring alkalinity (or acidity): Precisely weigh 1 g of the sample (anhydrous) into a 300 mL volumetric flask, add about 200 mL of water and dissolve. 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. <00001:47>

[0030] Alkalinity = {(B - S) × f} / mass (g) of sample anhydride

[0031] Here, f is defined as the titration value of 0.1 M potassium hydroxide. If the value of {(B - S) × f} is negative, it is considered acidity. Note that the degree of substitution of water-soluble CMC other than CMC-Na can also be measured by the same method.

[0032] <Viscosity of CMC-Na In this specification and the present invention, unless otherwise specified, the term "viscosity of CMC-Na" refers to the viscosity of a 2.0% by mass aqueous solution at 25°C. Specifically, it is measured by the following method. First, CMC-Na powder is weighed out, and ion-exchanged water necessary to prepare a 2% by mass aqueous solution is added to it. The resulting aqueous solution is dispersed at 15,000 rpm for 5 minutes using a high-shear homogenizer (manufactured by Nippon Seiki Co., Ltd., trade name "Excel Auto Homogenizer ED-7"). After allowing the aqueous solution to stand at 25°C for 1 hour, the rotor is placed in a B-type viscometer (manufactured by Toki Sangyo Co., Ltd., trade name "TVB-10M", rotor rotation speed 60 rpm), and the solution is allowed to stand for 30 seconds, after which it is rotated for 30 seconds to measure the viscosity. However, the rotor can be changed as appropriate depending on the viscosity. The measurement temperature is 25°C.

[0033] The viscosity of the CMC-Na used in the present invention is preferably 450 mPa·s or less, more preferably 300 mPa·s or less, even more preferably 270 mPa·s or less, and even more preferably 250 mPa·s or less. There is no particular lower limit, but the preferred range is 1 mPa·s or more, more preferably 10 mPa·s or more, and even more preferably 30 mPa·s or more. The viscosity of water-soluble CMCs other than CMC-Na can also be measured using the same method.

[0034] The cellulose composite of this embodiment 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 containing CMC-Na. By complexing cellulose and the polysaccharides, the surfaces of the cellulose particles are coated with the polysaccharides through chemical bonds such as hydrogen bonds, making the cellulose composite dispersible in an aqueous dispersion, and the formation of a network structure improves suspension stability. Furthermore, complexing cellulose and the polysaccharides in the above composition is preferred because complexation proceeds effectively. A more preferred cellulose content is 60% by mass or more, even more preferably 70% by mass or more, and particularly preferably 80% by mass or more. A preferred upper limit is 95% by mass or less, and particularly preferably 90% by mass or less. A preferred total content of polysaccharides containing CMC-Na is 5% by mass or more, and even more preferably 10% by mass or more. A more preferred upper limit is 40% by mass or less, even more preferably 30% by mass or less, and particularly preferably 25% by mass or less.

[0035] The cellulose composite of this embodiment may further contain a hydrophilic substance that is not a polymeric substance in order to enhance dispersibility in an aqueous medium. Examples of such hydrophilic substances 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 used in combination.

[0036] <Storage modulus G' 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. That is, the storage modulus is expressed as the elastic component that maintains the stress accumulated within the cellulose composite network structure when strain is applied to the aqueous dispersion.

[0037] 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. A higher storage modulus indicates that the complexation between cellulose and polysaccharides, or between cellulose and anionic polysaccharides and other water-soluble gums, is promoted, and that the network structure in the aqueous dispersion of the cellulose composite is more rigid. The more rigid the network structure, the better the gelation-inhibiting ability and suspension stability of the cellulose composite.

[0038] The storage modulus of the cellulose composite of this embodiment is mainly measured at 25°C for an aqueous dispersion obtained by dispersing the composite in ion-exchanged water at a concentration of 1.0% by mass. Hereinafter, the "aqueous dispersion obtained by dispersing the cellulose composite in ion-exchanged water at a concentration of 1.0% by mass" may be referred to as the "1% aqueous dispersion."

[0039] The storage modulus G' of a 1% aqueous dispersion at 25°C and 1% strain 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 × 5 minutes) to prepare a 1.0% by mass aqueous dispersion. The resulting aqueous dispersion is allowed to stand at room temperature for 24 hours. The strain dependence of the stress of this aqueous dispersion is measured using a viscoelasticity measuring device (manufactured by TA Instrument, ARES-G2 model, geometry: double-wall couette type, temperature: constant 25.0°C, angular velocity: 2π rad / s (1 Hz), strain: sweep range: 0.01 to 1000%; the aqueous dispersion is slowly added using a dropper to avoid destroying the microstructure, and after standing for 2 minutes, measurement is started with test: oscillation amplitude, mode: logarithmic sweep). In the present invention and the present specification, unless otherwise specified, the "storage modulus G' of a 1% aqueous dispersion" means the value at the yield point on the strain-stress curve obtained by the above-mentioned measurement.

[0040] The cellulose composite of this embodiment has excellent suspension stability because the storage modulus G'(X) of a 1% aqueous dispersion is 1.0 Pa or more (satisfying formula (1)). The storage modulus G' of the cellulose composite of this embodiment, when dispersed in water, is preferably 1.0 Pa or more and 4.0 Pa or less, more preferably 1.0 Pa or more and 3.0 Pa or less, and even more preferably 1.0 Pa or more and 2.5 Pa or less.

[0041] <TI value of cellulose composite> In the present invention, the TI value of a cellulose composite is determined as the ratio of the viscosities at two different shear rates of an aqueous dispersion (1% aqueous dispersion) in which the cellulose composite is dispersed in ion-exchange water at a concentration of 1.0 mass%. Specifically, the TI value of the cellulose composite of this embodiment is TI value = [viscosity (mPa s) of a 1% aqueous dispersion at 25°C at a shear rate of 63 / sec] / [viscosity (mPa s) of a 1% aqueous dispersion at 25°C at a shear rate of 6.3 / sec].

[0042] The viscosity of a 1% aqueous dispersion of the cellulose composite of this embodiment at 25°C and shear rates of 63 / sec and 6.3 / sec is measured by flow sweep measurement. Flow sweep measurement is a measurement method in which the shear rate is increased stepwise and a response is output when the response reaches a steady value at each shear rate. First, a 1.0 mass% aqueous dispersion of the cellulose composite is prepared in the same manner as above, and the viscosity of this aqueous dispersion is measured using a viscoelasticity measuring device (TA Instrument, ARES-G2 model, geometry: double wall couette type, temperature: constant at 25.0°C, test: flow sweep, mode: logarithmic sweep, shear rate: 0.1 to 1000 / sec, maximum equilibration time: 180 seconds).

[0043] A fluid with a TI value of more than 1 is a pseudoplastic fluid, and the larger the TI value, the more easily the structure is maintained when left standing and the more easily the structure is broken down by a smaller external force. The cellulose composite of this embodiment has a TI value (Y) of 10.0 or more (satisfying formula (2)), and therefore has excellent suspension stability. The TI value of the cellulose composite of this embodiment is preferably 10.0 or more and 20.0 or less, more preferably 10.0 or more and 15.0 or less, and even more preferably 10.0 or more and 13.0 or less.

[0044] In the cellulose composite of this embodiment, X (storage modulus G' of a 1% aqueous dispersion) (unit: Pa) and Y (TI value) satisfy the relationship Y≧4.5X+1.0 (formula (3)). The cellulose composite of this embodiment can achieve excellent suspension stability and excellent pseudoplasticity because X (storage modulus G' of a 1% aqueous dispersion) (unit: Pa) and Y (TI value) satisfy all of the above formulas (1) to (3). Therefore, by dispersing the cellulose composite in an aqueous solution containing a water-insoluble component, separation, aggregation, sedimentation, and the like of particles of the water-insoluble component can be effectively suppressed.

[0045] <Viscosity of aqueous dispersion of cellulose composite> The cellulose composite of the present embodiment has sufficient viscosity and exhibits excellent suspension stability when added to foods and drinks, particularly beverages and liquid foods. The viscosity here can be measured by the following method. First, a 1.0% by mass aqueous dispersion of the cellulose composite is prepared in the same manner as above. After 1 hour of dispersion (stored at 25°C), this aqueous dispersion is set in a Brookfield viscometer (rotor speed: 60 rpm) and left to stand for 30 seconds, then rotated for 30 seconds to measure the viscosity. However, the rotor can be changed appropriately depending on the viscosity. The rotors used are as follows: 1 to 20 mPa·s: BL type, 21 to 100 mPa·s: No. 1, 101 to 300 mPa·s: No. 2, 301 mPa·s or higher: No. 3).

[0046] The viscosity of a 1% aqueous dispersion of the cellulose composite of this embodiment preferably ranges from 100 mPa·s or higher. A more preferred range is from 120 mPa·s or higher, even more preferably from 140 mPa·s or higher, even more preferably from 160 mPa·s or higher, and particularly preferably from 170 mPa·s or higher. The upper limit is closely related to drinkability, and is preferably from 1000 mPa·s or lower, more preferably from 700 mPa·s or lower, even more preferably from 500 mPa·s or lower, and particularly preferably from 300 mPa·s or lower.

[0047] <Loss tangent (tanδ) of cellulose composite aqueous dispersion> The loss tangent tanδ of a 1% aqueous dispersion of the cellulose composite of this embodiment is a physical property that serves as an index of the viscoelasticity of the aqueous dispersion, and is the ratio of the loss modulus to the storage modulus within the cellulose composite network structure when a specific strain is applied to the aqueous dispersion. Specifically, it is calculated using the following formula from the storage modulus G' and loss modulus G" of the 1% aqueous dispersion. Note that the "storage modulus G' of the 1% aqueous dispersion" and the "loss modulus G" of the 1% aqueous dispersion" used to calculate tanδ are the values ​​of the storage modulus and loss modulus at the yield point on the strain-stress curve obtained by measuring the storage modulus G'.

[0048] Loss tangent tanδ = Loss modulus G” / Storage modulus G'

[0049] The smaller the loss tangent of the aqueous dispersion of the cellulose composite, the more elastic the structure of the aqueous dispersion formed by the cellulose composite. The loss tangent tanδ of a 1% aqueous dispersion of the cellulose composite of this embodiment is preferably 0.4 or less, more preferably 0.38 or less, and even more preferably 0.35 or less. The lower limit of the loss tangent is not particularly set, but is preferably 0.01 or more.

[0050] <<Method of manufacturing cellulose composite>> Next, a method for producing the cellulose composite of this embodiment will be described. The cellulose composite of this embodiment can be obtained by a production method including a co-processing step in which a mixture containing cellulose, a polysaccharide containing CMC-Na, and an aqueous medium is kneaded. In the co-processing step, it is preferable to apply mechanical shear force to the kneaded mixture containing cellulose and polysaccharides to micronize the cellulose and complex the polysaccharides on the cellulose surface. Furthermore, at this time, water-soluble gums other than polysaccharides, hydrophilic substances, and other additives may be added to the composition. If necessary, a drying step may be included after the co-processing step. The production method of the cellulose composite of this embodiment may include or not include a drying step, as long as it includes the co-processing step.

[0051] Although one type of CMC-Na may be used in the production of the cellulose composite of the present invention, a combination of two or more types of CMC-Na is preferred, and a combination of two types of CMC-Na with different aqueous dispersion viscosities is even more preferred. When two or more types of CMC-Na are used as raw materials, all of the CMC-Na may be mixed together and composited with cellulose, or each type of CMC-Na may be added separately to cellulose in multiple stages to composite.

[0052] In the production of the cellulose composite of the present invention, it is preferable to use the following components A and B in combination as CMC-Na. Component A: CMC-Na having a viscosity of 100 mPa·s or more and 300 mPa·s or less at 25°C in a 2.0% by mass aqueous solution, and a degree of substitution of more than 0.85 and less than 1.0. Component B: CMC-Na, the viscosity of a 2.0% by mass aqueous solution at 25°C of which is less than 100 mPa·s.

[0053] The combined use of CMC-Na of component A and component B as raw materials facilitates the production of a cellulose composite that satisfies all of the above formulas (1) to (3). In producing the cellulose composite of this embodiment, it is preferable to use a mixture of components A and B in a component A / component B ratio of 55 / 45 to 95 / 5 (mass ratio) as the polysaccharide to be composited with cellulose, and it is more preferable to use a mixture of components A and B in a component A / component B ratio of 70 / 30 to 95 / 5 (mass ratio).

[0054] In the co-processing step, a method of kneading using a kneader or the like can be applied to apply mechanical shear force to a mixture containing cellulose, polysaccharides, and an aqueous medium. The kneader may be a kneader, extruder, planetary mixer, or Raikai mixer, and may be either a continuous or batch type. The temperature during kneading may be left to stand, but if heat is generated due to the complexation reaction, friction, or the like during kneading, it is preferable to knead while removing the heat. These types of kneaders can be used alone, or two or more types can be used in combination. These types can be selected appropriately depending on the viscosity requirements for various applications.

[0055] A lower kneading temperature is preferable because it suppresses degradation of the polysaccharide and increases the storage modulus G' of the resulting cellulose composite. The kneading temperature is preferably from 0°C to 100°C, more preferably from 90°C to 70°C, even more preferably from 40°C to 70°C. To maintain the above kneading temperature under high energy conditions, it is preferable to devise a heat removal method such as jacket cooling or heat radiation. Note that the "kneading temperature" refers to the temperature of the kneaded product or its vicinity measured with a thermocouple.

[0056] The solid content during kneading is preferably 40% by mass or more. Kneading the kneaded material in a semi-solid state with high viscosity is preferable because it prevents the kneaded material from becoming loose, makes it easier for the kneading energy described below to be transmitted to the kneaded material, and promotes compounding. The solid content during kneading is more preferably 45% by mass or more, and even more preferably 48% by mass or more. There is no particular upper limit, but in consideration of preventing the kneaded material from becoming dry with a low moisture content and achieving a sufficient kneading effect and a uniform kneaded state, a practical range is preferably 90% by mass or less, more preferably 70% by mass or less, and even more preferably 60% by mass or less. Furthermore, in order to achieve a solid content within the above range, the timing of water addition may involve adding the required amount of water before the kneading step, adding water during the kneading step, or both.

[0057] When drying the kneaded product obtained in the kneading step described above to obtain the cellulose composite of this embodiment, known drying methods such as tray drying, spray drying, belt drying, fluidized bed drying, freeze drying, microwave drying, etc. When the kneaded product is subjected to the drying step, it is preferable to subject the kneaded product to the drying step without adding water and maintaining the solid content concentration of the kneading step.

[0058] The moisture content of the cellulose composite after drying is preferably 1 to 20% by mass. By keeping the moisture content at 20% or less, problems such as stickiness and decay, as well as problems with transportation and shipping costs, are less likely to occur. A moisture content of 15% or less is more preferable, and 10% or less is particularly preferable. Furthermore, by keeping the moisture content at 1% or more, deterioration of dispersibility due to excessive drying is prevented. A moisture content of 1.5% or more is more preferable.

[0059] When distributing cellulose composites on the market, it is preferable to pulverize the cellulose composite obtained by drying into a powder, since it is easier to handle in powder form. However, when spray drying is used as the drying method, drying and powdering can be performed simultaneously, making pulverization unnecessary. When pulverizing the dried cellulose composite, known methods such as a cutter mill, hammer mill, pin mill, or jet mill can be used. The pulverization is performed to an extent that the pulverized material passes completely through a sieve with 1 mm openings. More preferably, the pulverization is performed so that the material passes completely through a sieve with 425 μm openings and has an average particle size (weight-average particle diameter) of 10 to 250 μm. These dry powders are formed by the aggregation of cellulose composite fine particles to form secondary aggregates. These secondary aggregates disintegrate when stirred in water and disperse into the above-mentioned cellulose composite fine particles. The apparent weight-average particle size of secondary agglomerates is the cumulative 50% particle size in the particle size distribution obtained by sieving 10 g of sample for 10 minutes using a rotary sieve shaker (Sieve Shaker Type A manufactured by Hira Kosakusho) and a JIS standard sieve (Z8801-1987).

[0060] <Application> The cellulose composite of this embodiment can be used in various foods and beverages, including, for example, various beverages such as coffee, black tea, matcha, cocoa, sweet red bean soup, and juice, dairy beverages such as raw milk, processed milk, lactic acid bacteria beverages, and soy milk, nutritionally fortified beverages such as calcium-fortified beverages, and dietary fiber-containing beverages; frozen desserts such as ice cream, ice milk, soft serve ice cream, milkshakes, and sherbet; dairy products such as butter, cheese, yogurt, coffee whitener, whipping cream, custard cream, and pudding; oil-based foods such as mayonnaise, margarine, spreads, and shortening; and seasonings such as various soups, stews, sauces, dressings, and the like. Examples of suitable applications include: spice pastes, various pastes such as mustard paste; gel and paste foods including various fillings such as jams and flower pastes, various ans, and jellies; cereal foods including bread, noodles, pasta, pizza, and various premixes; Japanese and Western confectioneries including candy, cookies, biscuits, pancakes, chocolate, and rice cakes; fish paste products such as kamaboko and hampen; livestock products such as ham, sausage, and hamburger steak; various prepared dishes such as cream croquettes, Chinese ans, gratin, and gyoza; delicacies such as salted fish and pickled fish cakes; pet foods; and tube-fed liquid foods. The cellulose composite of this embodiment has excellent pseudoplastic properties in addition to suspension stability, and therefore, when incorporated into beverages and liquid foods containing water-insoluble components, it can provide foods and beverages that have excellent suspension stability of the water-insoluble components and are easy to drink because they have a refreshing feeling when swallowed.

[0061] <Water-insoluble components> In the present invention and this specification, a water-insoluble component refers to a component that does not dissolve in water and that passes through a 10 mm mesh sieve. More preferably, it passes through a 5 mm mesh sieve, and even more preferably, it passes through a 2 mm mesh sieve. Water-insoluble components are unstable in solution, particularly in neutral solutions, but adding the cellulose composite of this embodiment provides excellent suspension stability.

[0062] The water-insoluble component preferably has a density of 1.0 g / mL or more. A high density means that the component is rich in nutrients such as carbohydrates and minerals. This density is determined by dispersing the component in ion-exchanged water and subjecting it to centrifugal sedimentation (12,000 G for 60 minutes, where G is the gravitational acceleration) and then calculating the ratio of the volume increase to the mass increase of the entire dispersion (mass increase / volume increase). A higher density is preferable because it facilitates the intake of nutrients; 1.1 g / mL or more is more preferable, 1.2 g / mL or more is even more preferable, and 1.5 g / mL or more is particularly preferable. The upper limit is preferably 3 g / mL or less in terms of ease of chewing.

[0063] Examples of water-insoluble ingredients include cocoa powder, grain flour, proteins in various foods and beverages, fruit scraps, lactic acid bacteria contained in lactic acid bacteria drinks, pulp in vegetable juice drinks, milk calcium, calcium carbonate, magnesium, zinc, or salts thereof, beta-glucan, proteins (soy protein, milk protein, collagen), turmeric, lychee, and other functional food ingredients with a specific gravity greater than that of water, ubidecarenone compounds such as coenzyme Q10, omega-3 compounds such as docosahexaenoic acid, eicosapentaenoic acid, or their esters, and functional food ingredients with a specific gravity less than that of water, such as ceramide compounds.

[0064] <How to add cellulose composite> The cellulose composite of the present embodiment can be added to food and drink by the following method: The cellulose composite of the present embodiment can be added by dispersing it in water together with the main raw material or ingredients such as coloring agents, flavoring agents, acidulants, and thickeners. Furthermore, when dispersing a dry powder of a cellulose composite in an aqueous medium, it is preferable to first disperse the cellulose composite in water and then add it to the desired food product, as this improves the suspension stability of the cellulose composite. When the cellulose composite is a dry powder, it can be dispersed in water using various kneaders, such as dispersers, emulsifiers, and grinders, that are commonly used in food manufacturing processes. Specific examples of kneaders include propeller agitators, high-speed mixers, homomixers, cutters, and other mixers; mills such as ball mills, colloid mills, bead mills, and Raikai mills; dispersers and emulsifiers, such as high-pressure homogenizers and nanomizers; and kneaders such as planetary mixers, kneaders, extruders, and turbulizers. Two or more types of kneaders may also be used in combination. Dispersion is also easier when heated.

[0065] <<Beverages containing water-insoluble ingredients>> The water-insoluble component-containing beverage of this embodiment is a beverage containing the cellulose composite of this embodiment and one or more water-insoluble components. As the water-insoluble component, those listed above can be used.

[0066] The content of the cellulose composite of this embodiment in the water-insoluble component-containing beverage of this embodiment is not particularly limited, but is preferably, for example, 0.01% by mass or more. By adding the cellulose composite in an amount of 0.01% by mass or more, the effect of improving dispersion and suspension stability is more excellent. It is more preferably 0.05% by mass or more, and even more preferably 0.1% by mass or more. By adding the cellulose composite in an amount of 5% by mass or less, aggregation and separation do not occur, and 5% by mass or less is also preferable from the viewpoint of ease of drinking the beverage (light throat feel).

[0067] The water-insoluble component-containing beverage of this embodiment can be produced by using an edible liquid such as water, animal milk, plant milk, fruit or vegetable juice, or a beverage as a beverage dispersion medium, and dissolving or dispersing the necessary ingredients, including the cellulose composite of this embodiment, in this liquid beverage dispersion medium. Note that these edible liquids other than water may be blended as ingredients other than the beverage dispersion medium.

[0068] The raw materials may be mixed into the dispersion medium by adding all of the raw materials to the dispersion medium at once or by adding each raw material to the dispersion medium in order. Alternatively, some raw materials may be mixed with a small amount of dispersion medium in advance and then mixed with the other raw materials. The liquid temperature of the dispersion medium is preferably 40°C or higher and 80°C or lower, since this improves the solubility and dispersibility of the raw materials while suppressing thermal degradation.

[0069] <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 material. A paste obtained by grinding a plant-derived material with a small amount of water may also be used as the plant milk raw material. The plant-derived raw material is not particularly limited, and examples include grains such as wheat, barley, rye, oats, adlay, rice, buckwheat, corn, sorghum, foxtail millet, barnyard millet, millet, and millet; beans such as soybeans, adzuki beans, mung beans, kidney beans, fava beans, edamame, 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 water-insoluble component-containing beverage of this embodiment may be one type, or two or more types may be combined.

[0070] <Animal Milk> In the present invention and this specification, "animal milk" refers to animal milk and processed products thereof. Examples of milk include milk squeezed from livestock such as cows, goats, and sheep. Examples of processed milk products include whole milk powder, skim milk powder, condensed milk, milk fat, fresh cream, condensed milk, yogurt, cheese, etc.

[0071] Fruit and vegetable juices can be obtained by squeezing edible parts of fruits and vegetables using conventional methods. The juice may be clear or may contain a large amount of water-insoluble components such as pomace or finely shredded pieces. The fruits and vegetables may also be processed by drying and grinding, enzyme treatment, or other methods. Examples of vegetables include radish, carrot, garlic, ginger, onion, Chinese yam, spinach, tomato, green onion, bell pepper, paprika, shiitake mushroom, Bunashimeji mushroom, shiitake mushroom, and mushroom. Examples of fruits include apple, pear, orange, mandarin orange, citrus fruit, lemon, yuzu, sudachi citrus, kabosu, lime, strawberry, pineapple, banana, and the like.

[0072] Examples of beverages include green tea, matcha, black tea, oolong tea, barley tea, adlay tea, rooibos tea, herbal tea, spice tea, cocoa, coffee, etc. Herbs used to make herbal tea include mint, lavender, chamomile, lemongrass, hibiscus, rosehip, rosemary, etc. Spices used to make spice tea include pepper, cloves, nutmeg, cinnamon, turmeric, etc.

[0073] The water-insoluble component-containing beverage of this embodiment may contain other ingredients in addition to the edible liquids listed above. The types and components of the other ingredients are not particularly limited, as long as they are edible. Furthermore, the form of the ingredients is also not limited, and they may be in powder, paste, or liquid form. For example, the beverage may contain additives such as vegetable oils, animal oils, and other fats; 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, consommé, soy sauce, salt, and spices; and emulsifiers, surfactants, thickening polysaccharides, shelf-life enhancers, antibacterial agents, disintegrants, antifoaming agents, foaming agents, dietary fiber, nutritional enhancers, pH adjusters, flavorings, 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 adjusted appropriately based on the balance of flavors and the like.

[0074] In the method for producing a beverage containing a water-insoluble component according to this embodiment, it is preferable to prepare a beverage containing the cellulose composite and a water-insoluble component by first preparing an aqueous dispersion of the cellulose composite and then mixing the dispersion with a beverage dispersion medium. Specifically, a beverage containing the cellulose composite and the water-insoluble component is preferably prepared by a first mixing step in which the cellulose composite and water are mixed to obtain a dispersion, and a second mixing step in which a raw material solution containing the water-insoluble component is mixed with the dispersion. By preparing the cellulose composite as an aqueous dispersion in the first mixing step, a three-dimensional network structure is easily formed. By mixing a raw material solution containing the water-insoluble component with the dispersion in which a three-dimensional network structure has been formed, the suspension stability of the water-insoluble component can be further improved. The temperature of the water in which the cellulose composite is dispersed is preferably 20°C or higher. The raw material solution containing the water-insoluble component can be prepared by dissolving or dispersing other ingredients, as needed, in a beverage dispersion medium such as water, animal milk, or plant milk. Preparation of the raw material solution can be performed by conventional methods.

[0075] The beverage liquid obtained by mixing all raw materials in a dispersion medium is stirred using a stirrer such as a three-one motor to uniformly disperse the raw materials. Thereafter, if necessary, it may be homogenized using a pressure homogenizer (Manton Gorin line homogenizer) or the like.

[0076] The thus-obtained beverage liquid (beverage containing water-insoluble components) may be filled into a container. The prepared beverage liquid is preferably sterilized in order to enable long-term storage. The sterilization treatment may be performed in the filled state after filling the beverage liquid into the container, or may be sterilized before filling into the container and then filled into a separately sterilized container. Examples of the sterilization treatment 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, when UHT sterilization is used as a method for sterilizing beverages, it tends to be preferred because the beverage has excellent flavor even after sterilization. Generally, UHT sterilization is performed under conditions within a range of 3 seconds or more and 5 minutes or less at a temperature in the range of 120°C or more and 145°C or less.

Examples

[0077] [[ID=,10]] The present invention will be described by the following examples and the like. However, these do not limit the scope of the present invention.

[0078] <Measurement of viscosity of CMC-Na> First, a powder of CMC-Na was weighed, and ion-exchanged water necessary for preparing a 2 mass% aqueous solution was added thereto. The obtained aqueous solution was dispersed at 15,000 rpm for 5 minutes using a high-shear homogenizer (manufactured by Nippon Seiki Co., Ltd., trade name "Excel Auto Homogenizer ED-7") to prepare a 2.0 mass% CMC-Na aqueous solution. After allowing this aqueous solution to stand at 25°C for 1 hour, a rotor was installed in a B-type viscometer (manufactured by Toki Sangyo Co., Ltd., trade name "TVB-10M", rotor rotation speed 60 rpm, measurement temperature: 25°C), and after standing for 30 seconds, it was rotated for 30 seconds for measurement.

[0079] <Measurement of the Degree of Substitution of CMC-Na> Precisely weigh 0.5 g of CMC-Na (anhydrous), wrap it with filter paper, and ash it in a magnetic crucible. After cooling, transfer this to a 500 mL beaker, add approximately 250 mL of water and 35 mL of 0.05 M sulfuric acid, and boil for 30 minutes. Cool this, add phenolphthalein indicator dropwise, and back-titrate the excess acid with 0.1 M potassium hydroxide, and calculate using the following formula as described above.

[0080] A ={(af - bf1) / [mass of sample anhydride (g)]}- alkalinity (or, + acidity) Degree of substitution = (162 × A) / (10000 - 80 × A)

[0081] <Measurement of the Storage Elastic Modulus and Loss Tangent tanδ of the Cellulose Composite> Prepare an aqueous dispersion (1% aqueous dispersion) by dispersing the cellulose composite in ion-exchanged water to a concentration of 1.0% by mass using a high-shear homogenizer (manufactured by Nippon Seiki Co., Ltd., product name "Excel Auto Homogenizer ED-7", treatment conditions: rotation speed 15,000 rpm × 5 minutes). Leave the obtained aqueous dispersion standing at 25 °C for 24 hours. Next, measure the stress-strain dependence of this aqueous dispersion 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: 2π rad / second (1 Hz), strain: swept in the range of 0.01 → 1000%). The values of the storage elastic modulus and loss elastic modulus at the yield point on the obtained strain-stress curve were determined as the "storage elastic modulus G' of the 1% aqueous dispersion" and the "loss elastic modulus G" of the 1% aqueous dispersion" of the cellulose composite, respectively. From the results of the obtained storage elastic modulus G' and loss elastic modulus G", the loss tangent (tanδ) of the 1% aqueous dispersion of the cellulose composite was determined.

[0082] <Measurement of the TI Value of the Cellulose Composite> The viscosity of a 1% aqueous dispersion of the cellulose composite was measured using a viscoelasticity measuring device (TA Instrument, ARES-G2 model, geometry: double-wall couette, temperature: constant at 25.0°C, test: flow sweep, mode: logarithmic sweep, shear rate: 0.1 to 1000 / s). From the obtained shear rate-viscosity curve, the viscosity at a shear rate of 6.3 / s and the viscosity at a shear rate of 63 / s were determined, and the TI value ([viscosity at a shear rate of 63 / s (Pa)] / [viscosity at a shear rate of 6.3 / s (Pa)]) was calculated.

[0083] <Measurement of viscosity of cellulose composite> A 1% aqueous dispersion of the cellulose composite was prepared in the same manner as described above, and after 1 hour of dispersion (stored at 25°C), it was set in a B-type viscometer (rotor rotation speed 60 rpm) and left to stand for 30 seconds, then rotated for 30 seconds to measure.

[0084] <Evaluation of suspension stability of beverages> The suspension stability of the beverage was evaluated in a transparent container according to the following items and criteria.

[0085] (sinking) The evaluation was based on the amount of sediment on the bottom of the beverage in the transparent container.

[0086] ◎ (Excellent): No precipitation is visually observed. ○ (Good): Thin sediment is observed in some areas on the bottom of the container. △ (Acceptable): A thin layer of sediment is observed on the entire bottom surface of the container. × (unacceptable): Overall thick sedimentation.

[0087] (separation) The volume of the thin colored layer on top of the beverage in a transparent container was evaluated.

[0088] ◎ (Excellent): No light-colored layer on top. ○ (Good): The upper light-colored layer accounts for less than 10% of the total. △ (Acceptable): The upper light-colored layer accounts for 10% to less than 30% of the total. × (Fail): The upper light-colored layer accounts for more than 30% of the total.

[0089] (agglomeration) The amount of unevenness was evaluated across the entire beverage in the transparent container.

[0090] ◎ (Excellent): No aggregation was observed and the beverage was homogeneous. ○ (Good): Slight unevenness in some areas. △ (Acceptable): Some parts are uneven. × (unacceptable): Uneven overall.

[0091] <Evaluation of beverage texture (ease of drinking)> The texture of the beverages was evaluated according to the following criteria.

[0092] ◎ (Excellent): Light and refreshing, with just the right amount of body. ○ (Good): Has a slightly sticky texture when going down the throat. △ (Acceptable): Heavy and sticky. × (Not good): Light and refreshing, but feels watery.

[0093] <Preparation of cellulose composite> Cellulose composites were prepared from commercially available dissolving pulp. Specifically, commercially available dissolving pulp (DP) was first shredded, hydrolyzed in aqueous hydrochloric acid, washed, and filtered to produce a wet cake of cellulose with a solid content of 55% by mass. Two types of CMC-Na with different viscosities were then mixed with the wet cake of cellulose and wet-kneaded using a twin-screw kneader to produce cellulose composites A to K. The viscosity (mPa·s) of a 2% aqueous solution of the two types of CMC-Na (component A with a 2% solution viscosity of 100 mPa·s or more and component B with a 2% solution viscosity of less than 100 mPa·s) used in the production of each cellulose composite, the degree of substitution, blending ratio, blending ratio (mass%) of cellulose to CMC-Na, solid content (mass%) during blending, blending temperature (°C), and grinding rate (kg / h) are shown in Tables 1 to 3. The grinding rate refers to the processing flow rate of the raw material through the kneader. From the perspective of production efficiency, a higher grinding rate is preferable. On the other hand, the lower the grinding rate, the higher the kneading energy per unit flow rate, and the higher the TI and G' of the resulting aqueous dispersion of the cellulose composite.

[0094] The G' (Pa), tan δ, viscosity (mPa·s), and TI of each cellulose composite were determined. The value of "4.5 × G' + 1.0" was also calculated from the determined G' value. The results are shown in Tables 1 to 3.

[0095] <Almond milk drink> Almond milk beverages were prepared using each cellulose composite. First, 24.0 g of cellulose composite, 64.0 g of inulin, 10.0 g of salt, 9.48 g of calcium citrate (tetrahydrate), 2.2 g of a pH adjuster (sodium bicarbonate), and an emulsifier were added to 3,800 g of 80°C-heated ion-exchanged water and mixed using a TK homomixer (6,000 rpm x 10 minutes, 83°C water bath). Next, the pre-dispersion was added to 92.0 g of roasted almond paste (Sweet Kitchen) and mixed using a TK homomixer (6,000 rpm x 10 minutes, 83°C water bath). The total volume was then adjusted to 4,000 g and homogenized (15 + 5 MPa) using a two-stage pressure homogenizer (manufactured by SMT Corporation). The mixture was then sterilized in a UHT sterilizer at 140°C for 5 seconds and filled into 350 mL PET bottles (transparent containers).

[0096] The resulting almond milk beverages were evaluated for suspension stability and texture (ease of drinking). The results are shown in Tables 1 to 3.

[0097] [Table 1]

[0098] [Table 2]

[0099] [Table 3]

[0100] As shown in Tables 1 and 2, cellulose composites A to G prepared at a kneading temperature of 40 to 70°C using CMC-Na having a viscosity of 100 Pa or more and 300 Pa or less in a 2% solution and CMC-Na having a viscosity of less than 100 Pa in a 2% solution had a G' of 1.0 or more and a TI of 10.0 or more in the aqueous dispersion, and the G' and TI values ​​satisfied the relationship of the above-mentioned formula (3). Furthermore, the almond milk beverages (Examples 1 to 7) produced by blending these had excellent suspension stability, were easy to drink, had a refreshing taste, and were beverages with a pleasant texture.

[0101] On the other hand, as shown in Table 3, cellulose composite H, which used CMC-Na with a viscosity of 100 Pa or more and 300 Pa or less in a 2% solution and CMC-Na with a viscosity of less than 100 Pa in a 2% solution but was kneaded at a temperature of 20 to 40°C, had a G' of 1.0 or more in the aqueous dispersion and satisfied the relationship of formula (3), but had a slightly low TI value of 8.8. The almond milk beverage (Comparative Example 1) produced by blending cellulose composite H was inferior to the almond milk beverages of Examples 1 to 7 in both suspension stability and texture.

[0102] Neither cellulose composites I nor J, which were prepared using only CMC-Na with a viscosity of 100 Pa or more and 300 Pa or less in a 2% solution, satisfied formula (3). Furthermore, both almond milk beverages (Comparative Examples 2 and 3) produced by blending cellulose composites I and J had a pasty texture and poor texture. Cellulose composite K, which was prepared at a kneading temperature of 80 to 100°C using CMC-Na with a viscosity of 400 Pa in a 2% solution and CMC-Na with a viscosity of less than 100 Pa in a 2% solution, satisfied formula (3), but both the G' and TI values ​​of the aqueous dispersion were low. The almond milk beverage (Comparative Example 4) produced by blending cellulose composite K had a good texture, but exhibited separation, aggregation, and sedimentation of water-insoluble components. These results reveal that the G' and TI values ​​of the aqueous dispersion of the cellulose composite to be blended must be sufficiently large for suspension stability, but that the relationship shown in formula (3) must be satisfied in order to achieve a clean, easy-to-drink texture without a sticky feel.

Claims

1. A cellulose complex comprising cellulose and sodium carboxymethylcellulose, The storage modulus G′ of a 1.0 mass% aqueous dispersion of the cellulose composite dispersed in ion-exchanged water at 25°C when strained by 1% is defined as X Pa; When the TI value of the aqueous dispersion at 25°C, which is the ratio of the viscosity at a shear rate of 6.3 / sec to the viscosity at a shear rate of 63 / sec, is defined as Y, A cellulose composite, wherein X and Y satisfy the relationships of the following formulas (1) to (3): Formula (1)...X≧1.0 Formula (2)...Y≧10.0 Formula (3)...Y≧4.5X+1.0

2. 2. The cellulose composite according to claim 1, wherein the loss tangent tan δ of the aqueous dispersion is 0.4 or less.

3. 2. The cellulose composite according to claim 1, wherein the viscosity of the aqueous dispersion at 25° C. is 100 mPa·s or more.

4. 2. The cellulose composite according to claim 1, wherein the cellulose is crystalline cellulose.

5. a co-processing step of kneading a mixture containing cellulose, a polysaccharide containing sodium carboxymethylcellulose, and an aqueous medium, The sodium carboxymethylcellulose is a mixture of component A and component B in a mass ratio of component A / component B=55 / 45 to 95 / 5, The component A is sodium carboxymethylcellulose having a viscosity of 100 mPa·s or more and 300 mPa·s or less at 25°C in a 2.0% by mass aqueous solution and a degree of substitution of more than 0.85 and less than 1.0, The component B is sodium carboxymethylcellulose having a viscosity of less than 100 mPa·s in a 2.0% by mass aqueous solution at 25°C. A method for producing a cellulose composite.

6. The method for producing a cellulose composite according to claim 5, wherein the content ratio (mass ratio) of cellulose to sodium carboxymethyl cellulose in the mixture is cellulose / sodium carboxymethyl cellulose=70 / 30 to 95 / 5.

7. The method for producing a cellulose composite according to claim 5, wherein the solid content of the mixture is 40% by mass or more.

8. The method for producing a cellulose composite according to claim 5, wherein the kneading temperature in the co-processing step is 70°C or lower.

9. A beverage comprising the cellulose composite according to any one of claims 1 to 4 and a water-insoluble component.

Images