US 20140377442A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2014/0377442 A1 OBATA et al. (43) Pub. Date: Dec. 25, 2014

(54) CELLULOSE COMPOSITE Publication Classification (71) Applicant: ASAHI KASEI CHEMICALS (51) Int. Cl. CORPORATION, Tokyo (JP) A2.3L. I./0534 (2006.01) A2.3L 2/66 (2006.01) (72) Inventors: Haruko OBATA, Tokyo (JP): Naoaki A2.3L 2/02 (2006.01) YAMASAKI, Tokyo (JP) A2.3L 2/52 (2006.01) (52) U.S. Cl. (21) Appl. No.: 14/484,713 CPC ...... A23L I/0534 (2013.01); A23L 2/52 1-1. (2013.01); A23L 2/66 (2013.01); A23L 2/02 (22) Filed: Sep. 12, 2014 (2013.01); A23 V 2002/00 (2013.01) Related U.S. Application Data USPC ...... 426/590: 426/654 (63) ContinuationSep. 27, 2012, of now application Pat No. 8,865.242,No. 13/637.743, filed asfiled appli- on (7) ABSTRACT cation No. PCT/JP2011/058020 on Mar. 30, 2011. Cellulose composites of cellulose and a hydrophilic gum, the (30) Foreign Application Priority Data cellulose composite giving a 1-mass % aqueous dispersion thereof, which has a storage modulus (G) of 0.06 Pa or more Mar. 31, 2010 (JP) ...... 2010-082373 when the pH thereof is 4. Patent Application Publication Dec. 25, 2014 Sheet 1 of 2 US 2014/0377442 A1

FIG.1

CELLULOSE COMPOSITE A

0.1 s O.O1

-O-WATER DISPERSIONSOLUTION --WATER DISPERSIONSOLUTION (pH4) O.OO1 1 10 100 1000 STRAIN (%) Patent Application Publication Dec. 25, 2014 Sheet 2 of 2 US 2014/0377442 A1

FIG.2

CELLULOSE COMPOSITEK

O.1 s 0.01 -o-WATERDISPERSIONSOLUTION -- WATERDISPERSIONSOLUTION (pH4) 0.001 - 10 100 1000 STRAIN (%) US 2014/0377442 A1 Dec. 25, 2014

CELLULOSE COMPOSITE 0010 Patent Literature 4 describes a stabilizer containing water dispersible cellulose and a polysaccharide. Since the CROSS REFERENCE TO RELATED stabilizer contains micro fibrous cellulose stably suspended APPLICATIONS in water, it serves for fixing particles in an acidic or high salt concentration food and drink Such as yogurt, fruit sauce and 0001. This application is a Continuation of application dressing, contributing to providing commercial products hav Ser. No. 13/637.743, which is a National Stage of Interna ing good appearance. However, the micro fibrous cellulose tional Application No. PCT/JP2011/058020, filed Mar. 30, described in Patent Literature 4 is formed of cellulose and 2011, which claims priority to Japanese Application No. psyllium seed gum in combination. This is not a composite 2010-082373, filed Mar. 31, 2010. The disclosures of appli and thus Suspension stability was insufficient. cation Ser. No. 13/637,743 and PCT/JP2011/058020 are 0011 Patent Literature 5 describes a bacterial cellulose expressly incorporated by reference herein in their entirety. composite. The Patent Literature describes that the bacterial cellulose composite is used in various types of milk-contain TECHNICAL FIELD ing beverages and stable acidic milk beverages can be pro 0002 The present invention relates to a cellulose compos duced since it is excellent in dispersion stability and Suspen ite showing a stable dispersion state and Suspension state sion stability. The bacterial cellulose described in Patent when it is dispersed in acidic or high salt concentration water. Literature 5 has an extremely thin and long shape and thus the storage elastic modulus (G) of a water dispersion becomes BACKGROUND ART excessively high. As a result, it caused a problem that the texture (feeling in the throat) of a food and drink containing 0003. A cellulose composite of cellulose and a hydrophilic the bacterial cellulose becomes heavy. In addition, if the gum has been conventionally known to form cellulose colloid additive amount of the bacterial cellulose is reduced to con in an aqueous medium and show satisfactory Suspension sta trol texture, a problem of aggregation with a component of a bility and is widely used in the fields of e.g., foods, medical food and drink has occurred. products, cosmetics, paints, ceramics, resins, catalysts and other industrial products. Particularly, a cellulose composite PRIOR ART is used, e.g., as a stabilizer Such as a suspension stabilizer, an emulsification stabilizer and a thickening stabilizer, a texture Patent Literature imparting agent, a clouding agent, a whitening improver, a flowability improver, a polisher, an alternate material for a Patent Literature 1: JP 7102113 A dietary fiber and a fat and oil. For example, in a beverage, e.g., calcium enriched milk, a cellulose composite is added Patent Literature 2: JP 6335365. A for Stabilizing Suspension of high-gravity water-insoluble components like milk calcium and calcium carbonate. Patent Literature 3: JP 9003243 A 0004 To improve the suspension-stabilizing effect of a Patent Literature 4: JP 2008048604A cellulose composite, various studies have been made. 0005 Patent Literature 1 discloses a water dispersible Patent Literature 5: JP 2009291081 A composite containing micro cellulose and carboxymethylcel lulose Sodium. SUMMARY OF INVENTION 0006 Patent Literature 2 discloses a food composition containing a water dispersible composite formed of micro Technical Problem cellulose and carboxymethylcellulose sodium. 0012. A conventional cellulose composite formed of cel 0007. However, the cellulose composites described in lulose and a hydrophilic gum was likely to cause aggregation Patent Literatures 1 and 2 had a problem in that the dispersion and separation particularly when it was dispersed in an acidic stabilizing performance in the presence of an acid and/or a or high salt concentration aqueous medium, and the function salt is not sufficient, with the result that separation and aggre as a stabilizer was not sufficiently exerted. For this reason, it gation occur when the cellulose composite is used in fruit was difficult to use it in fruit juice beverages and vegetable juice beverages, lactobacillus beverages or liquid seasonings. beverages, acidic beverages Such as a lactobacillus beverage 0008 Patent Literature 3 discloses a water dispersible and seasonings Such as dressing, mop sauce and sauce. composition containing micro cellulose and a specific car 0013 An object of the present invention is to provide a boxymethylcellulose sodium and a food composition con cellulose composite having low viscosity and excellent dis taining the water dispersible composition. The water dispers persion stability and excellent Suspension stability in an ible composition is described to show excellent Suspension acidic or high salt concentration water dispersion. Another stability and emulsion stability under an acidic environment. object of the present invention is to provide a cellulose com 0009. In the water dispersible composition described in posite having excellent Suspension stability that has never Patent Literature 3, micro cellulose itself has satisfactory ever been attained in the prior art in acidic or high salt con dispersion stability in fruit juice beverages, acidic beverages centration food and drink containing a water-insoluble com Such as a lactobacillus beverage and salt-containing aqueous ponent such as a functional food material. compositions such as seasonings including sauce and mop 0014. Hereinbelow, the “dispersion stability” and “sus sauce. However, the water dispersible composition had a pension stability' used in the specification of the present problem in that long-term storage Stability, furthermore, Sus application are defined. pension stability when awater-insoluble component Such as a (0015 The “dispersion stability” refers to the dispersion functional food material was added were insufficient, causing stability of a cellulose composite itself when the cellulose sedimentation and aggregation. composite is dispersed in an aqueous medium. More specifi US 2014/0377442 A1 Dec. 25, 2014 cally, the “dispersion stability” means that the dispersion (9) The cellulose composite according to any one of (1) to (8), gives homogenous appearance without causing e.g., separa wherein a mass ratio of the hydrophilic gum and the water tion, aggregation or sedimentation of cellulose particles. solublegum is from 30/70 to 99/1. 0016. The “suspension stability” means that when an (10) A food and drink containing the cellulose composite aqueous medium contains the components other than a cel according to (1) to (9) wherein the food and drink have pH 5 lulose composite. Such as cocoa powder, calcium and a func or less or a salt concentration of 0.01 mol/L or more. tional food material, these components are effectively sus (11) The food and drink according to (10), containing 0.01% pended and stabilized by the addition of the cellulose by mass or more of a water-insoluble component. composite. More specifically, the “suspension stability” (12) A process for producing a cellulose composite compris means that the dispersion gives homogenous appearance ing cellulose and a hydrophilic gum, comprising a step of without causing e.g., separation, aggregation or sedimenta kneading a kneading mixture of the cellulose having a solid tion of not only cellulose but also of other component par content concentration of 20% by mass or more and the hydro ticles. philic gum with a kneading energy of 50 Wh/kg or more, wherein the cellulose composite has a storage elastic modulus Technical Solution (G") of 0.06 Pa or more in a water dispersion of pH 4 which contains the cellulose composite in an amount of 1% by mass. 0017. The present inventors have found that a cellulose (13) A cellulose composite obtained by the process according composite, which is obtained by highly combining cellulose to (12). and a hydrophilic gum and increased in a storage elastic modulus (G), exhibits low viscosity, excellent dispersion Advantageous Effects of Invention stability and excellent Suspension stability in an acidic or high 0020. The present invention can provide a cellulose com salt concentration water dispersion. Based on this finding, the posite having low viscosity, excellent dispersion stability and present invention was achieved. excellent Suspension stability in an acidic or high salt con 0018 More specifically, the present inventors, for the first centration water dispersion. Foods and drinks excellent in time, have found that, when kneading cellulose and a hydro dispersion stability can be provided by adding the cellulose philic gum, if a semisolid-state kneading mixture containing composite of the present invention to the foods and drinks a Solid content in a predetermined concentration or more and Such as fruit juice beverages, acidic milk beverages and liquid having high Viscosity is kneaded by the application of high seasonings. Furthermore, when a water-insoluble component kneading energy, the kneading energy is easily transferred to Such as a functional food material is added to these foods and the kneading mixture, with the result that formation of a drinks, foods and drinksgiving homogeneous appearance and composite of the cellulose and the hydrophilic gum proceeds having excellent Suspension stability can be provided while to enhance the storage elastic modulus (G) of the resultant Suppressing e.g., separation, aggregation or sedimentation cellulose composite, and in even the acidic or high salt con centration, said cellulose composite provides a high Storage thereof. elastic modulus (G'). BRIEF DESCRIPTION OF THE DRAWINGS 0019. To describe more specifically, the present invention is as follows: 0021 FIG. 1 is a strain-stress curve obtained by viscoelas (1) A cellulose composite comprising cellulose and a hydro ticity measurement on a water dispersion containing 1% by philic gum, wherein the cellulose composite has a storage mass of cellulose composite A (see Example 1). elastic modulus (G) of 0.06 Pa or more in a water dispersion 0022 FIG. 2 is a strain-stress curve obtained by viscoelas of pH 4, which contains the cellulose composite in an amount ticity measurement on a water dispersion containing 1% by of 1% by mass. mass of cellulose composite K (see Comparative Example 3). (2) The cellulose composite according to (1), wherein the BEST MODE FOR CARRYING OUT THE hydrophilic gum is an anionic polysaccharide. INVENTION (3) The cellulose composite according to (1) or (2), wherein 0023 The present invention will be more specifically the hydrophilic gum is a branched anionic polysaccharide. described below. (4) The cellulose composite according to any one of (1) to (3), 0024. The cellulose composite of the present invention is a wherein the hydrophilic gum is at least one selected from the cellulose composite comprising cellulose and a hydrophilic group consisting of gellan gum, Xanthan gum, karaya gum gum. The formation of a composite used in the present inven and psyllium seed gum. tion means that the surface of cellulose is coated with a (5) The cellulose composite according to any one of (1) to (4), hydrophilic gum with the help of a chemical bond Such as a wherein the hydrophilic gum is psyllium seed gum. hydrogen bond. (6) The cellulose composite according to any one of (1) to (5), wherein the cellulose composite comprises 50 to 99% by tamarind seed gum, shearing force to cellulose and a hydrophilic gum, e.g., in a karayagum, chitosan, gum arabic, gum ghatti, gum traganth, kneading step, the cellulose becomes Subject to mechanical agar, carrageenan, alginic acid, sodium alginate, calcium treatment, thus it becomes Subject to pulverizing. As a result, alginate, HM pectin, LM pectin, Azotobacter vinelandii gum, the surface area of cellulose increases which allows formation Xanthan gum, curdlan, pullulan, dextran, gellangum, gelatin of a composite with a hydrophilic gum to be easily controlled. and a cellulose derivative such as carboxymethylcellulose 0028. Examples of the hydrolysis method include, but not Sodium, carboxymethylcellulose calcium, methylcellulose, particularly limited to, acid hydrolysis, hydrothermal degra hydroxypropylcellulose and hydroxyethylcellulose. These dation, Steam explosion and microwave decomposition. hydrophilic gums may be used in combination of two or more These methods may be used singly or in combination of two types. types or more. In the acid hydrolysis method, the average polymerization degree can be easily controlled by adding, e.g., protonic acid, carboxylic acid, Lewis acid or heteropoly acid to a cellulose Substance dispersed in an aqueous medium, 0033 Of the hydrophilic gums mentioned above, the in an appropriate amount, and increasing temperature while hydrophilic gums, which release cations in water and serve as stirring. At this time, the reaction conditions such as tempera anions per se are called anionic polysaccharide. An anionic ture, pressure and time vary depending upon the type of polysaccharide is preferably used as a hydrophilic gum. This cellulose, cellulose concentration, type of acid and acid con is because formation of a composite with cellulose is further centration but are appropriately controlled so as to attain a facilitated and the acid resistance and salt resistance of a desired average polymerization degree. For example, condi cellulose composite increase. tions for treating cellulose by using an aqueous mineral acid 0034. As the anionic polysaccharide, the followings are solution of 2% by mass or less at 100° C. or more under preferable. pressure for 10 minutes or more are mentioned. In the condi 0035 Examples thereof include psyllium seed gum tions, a catalyst component Such as an acid permeates the (CSG), karayagum, carrageenan, alginic acid, Sodium algi interior of a cellulose fiber and accelerates hydrolysis, with nate, calcium alginate, HM pectin, LM pectin, Azotobacter the result that the use amount of catalyst component vinelandii gum, Xanthan gum, gellan gum and a cellulose decreases and the following purification is easily carried out. derivative such as carboxymethylcellulose sodium and car 0029. The cellulose contained in the cellulose composite boxymethylcellulose calcium. These anionic polysaccha of the present invention preferably has a micro particle shape. rides may be used in combination with two or more types. The particle shape of the cellulose is represented by a ratio of L/D wherein the major axis (L) and the minor axis (D) of the particle images are obtained by preparing a 1% by mass pure 0036. Of the anionic polysaccharides mentioned above, water Suspension of the cellulose composite of the present the anionic polysaccharides having a branched chemical invention, dispersing the Suspension by a high-shear homog structure are called branched anionic polysaccharide. A enizer (trade name “Excel autohomogenizer ED-7” manufac branched anionic polysaccharide is preferably used as a tured by Nippon Seiki Co., Ltd., treatment conditions: rota hydrophilic gum in the cellulose composite of the present tion number 15,000 rpmx5 minutes), diluting the resultant invention because the acid resistance of a cellulose composite water dispersion with pure water to 0.1 to 0.5% by mass, is further increased. The branched structure herein refers to a casting the diluted water dispersion onto mica, drying the structure in which at least one of the three hydroxy groups resultant particles in the air, and measuring the resultant par (primary alcohol at the C6 position) within a hexose included US 2014/0377442 A1 Dec. 25, 2014 in a polysaccharide is Substituted with a Substituent having a between cellulose and a hydrophilic gum and another water solublegum is accelerated to form a rigid network structure of 0039) Psyllium seed gum (CSG) refers to a polysaccharide a cellulose composite in a water dispersion. The more rigid (gum) obtained from outer coat of seed of a plant (Plantago the network structure becomes, the more excellent the disper ovata Forskal), and more specifically, a polysaccharide sion stability and Suspension stability a cellulose composite obtained from seed coat of Isagol or Plantago ovate are has. mentioned. 0046. A conventional cellulose had a low storage elastic 0040 AS long as psyllium seed gum contains a polysac modulus in an acidic or high salt concentration state and the charide (gum) obtained from outer coat of seed of a plant dispersion stability and suspension stability thereof were (Plantago ovata Forskal) mentioned above, even if it contains extremely low. However, the cellulose composite of the impurities, it falls into the psyllium seed gum (CSG) in the present invention exhibits a high storage elastic modulus even present invention. For example, gum obtained by extracting in an acidic or high salt concentration state and has excellent the polysaccharide with a solvent such as water, husk dispersion stability and excellent Suspension stability. obtained by crushing the outer coat and a material obtained by 10047. In the present invention, the storage elastic modulus using these treatments in combination are all included. Fur was defined as a value obtained by measuring dynamic vis thermore, they may be in a powder state, a mass state, a cake coelasticity of a water dispersion in which a cellulose com state or a liquid state. posite is dispersed in an aqueous medium of pH 4. When 0041 CSG has a chemical structure of a non-cellulose strain is given to the water dispersion, the elastic component polysaccharide having a main chain formed of highly which keeps stress stored within a cellulose composite net branched Xylan and a side chain formed of arabinose, Xylose, work structure, is expressed as a storage elastic modulus. galacturonic acid and rhamnose. The ratios of the Saccharides 0048. A method for measuring storage elastic modulus is constituting the side chain are: D-xylose (about 60% by as follows: first, a cellulose composite is dispersed in pure mass); L-arabinose (about 20% by mass); L-rhamnose (about water by use of a high-shear homogenizer (trade name "Excel 10% by mass); and D-galacturonic acid (about 10% by mass). autohomogenizer ED-7' manufactured by Nippon Seiki Co., These mass ratio may change up or down by 5% by mass Ltd., treatment conditions: rotation number 15,000 rpmx5 depending upon the raw material of CSG and the production minutes) to prepare a 1.8% by mass pure water dispersion. step for CSG. The water dispersion is mixed with 0.2 M McIlvaine buffer, pH 4 (aqueous solution of 0.2 M disodium hydrogenphos 0042. Furthermore, as long as CSG has the aforemen phate and 0.1 M citric acid). After the concentration of the tioned structure, CSG may be hydrolyzed with an acid or a cellulose composite is adjusted to 1% by mass (total amount Xylanase-like enzyme or the like to control Viscosity. 300 g, ion concentration 0.06 mol/l, pH4), the resultant water 0043. CSG preferably has a viscosity of 200 mPa's or less dispersion is allowed to stand still at room temperature for 3 as measured in a 1% by mass pure water Solution. The vis days. The strain-dependent by stress of the water dispersion is cosity herein refers to a value measured by a viscometer measured by a viscoelasticity measurement apparatus (TVB-10 viscometer, manufactured by Toki Sangyo Co., (ARES100FRTN1 type, manufactured by Rheometric Scien Ltd.) immediately after a beaker (200 ml), which is filled with tific, Inc., geometry: Double Wall Couette type, sweeping is an aqueous 1% by mass CSG solution prepared in pure water performed at a constant temperature at 25.0°C. and an angu and controlled to be a temperature of 25°C., is then rotated by lar velocity of 20 rad/second within a strain range of 1 to a rotor at 60 rpm for 30 seconds. (The rotor can be appropri 794%; a water dispersion is slowly supplied by use of a ately changed depending upon the viscosity. The rotor to be dropper so as not to destroy a microstructure and allowed to used is as follows. 1 to 20 mPas: BL type, 21 to 100 mPas: stand still for 5 minutes and then measurement is initiated by No 1, 101 to 300 mPa's: No 2 and 301 mPas: No 3) The Dynamic Strain mode). The storage elastic modulus in the Viscosity is preferably low because formation of a composite present invention refers to a value corresponding to a strain of with cellulose is facilitated and also because refreshed feeling 20% on the strain-stress curve obtained by the aforemen in the throat is easily given in the throat when CSG is used in tioned measurement. The larger the storage elastic modulus a beverage. The viscosity is more preferably 100mPa's or less value, the more elastic the structure of the water dispersion and further preferably 50 mPa's or less. The lower limit value formed of the cellulose composite, which represents that cel is, although not particularly limited, preferably 5 mPa's or lulose and a hydrophilic gum and another water soluble gum more, as the range obtained as a industrial material. are highly combined. US 2014/0377442 A1 Dec. 25, 2014

0049. The storage elastic modulus of a cellulose compos

0062. The “LMP refers to a compound having a structure In the cellulose composite of the present invention, if the ratio in which an acidic polysaccharide (gum) mainly constituted of a hydrophilic gum and a water soluble gum as mentioned of galacturonic acid and several types of neutral saccharides above falls within the above range, the cellulose composite of are present. As long as a compound has such a chemical the present invention exhibits dispersion stability and Suspen structure, it falls into LMP in the present invention regardless sion stability in a water dispersion containing the cellulose of the raw material and the production method. Since pectin composite of the present invention within a broad pH range binds to cellulose, etc., in a plant texture and present as a from weak alkaline (pH8) to acidic (pH3). Furthermore, by water-insoluble component, it is obtained by separating from adding a water soluble gum to the cellulose composite of the protopectin together with other soluble components under present invention, the Suspension stability of the cellulose high temperature/acidic conditions. In the aforementioned composite of the present invention in the water dispersion, galacturonic acid, LMP is present in two forms, i.e., methyl particularly in the acidic region (pH5 or less), is more ester form and acid form; however, LMP having an esterifi improved. The content ratio of a hydrophilic gum and a water cation degree (the percentage of galacturonic acid present in soluble gum is more preferably 40/60 to 90/10 and further ester form) of less than 50% is preferable in view of its preferably 40/60 to 80/20. formation of composite of cellulose and a hydrophilic gum. 0063. The ARG-Na' refers to a compound having a struc ture in which C-L-glucuronic acid and B-D-mannuronic acid kombu) and hijiki. size in Volume-frequency particle size distribution, which is 0064 Industrially, alginic acid is obtained from raw-ma obtained by preparing a pure water Suspension of a cellulose terial alga belonging to the genus Lessonia, Macrocystis, composite in a concentration of 1% by mass, dispersing it by Ecklonia, Durvillaea and Ascophyllum which are rich in alg a high-shear homogenizer (trade name "Excel autohomog inic acid. The raw-material algae is pulverized and treated enizer ED-7' manufactured by Nippon Seiki Co., Ltd., treat with acid to obtain an extract. The extract is filtrated and the ment conditions: rotation number 15,000 rpmx5 minutes) remaining precipitate is treated with acid to obtain alginic and Subjecting it to laser diffraction analysis (trade name acid. The alginic acid is treated with sodium carbonate, etc. “LA-910” manufactured by HORIBA Ltd., ultrasonic treat and converted into Sodium alginate, dried and pulverized to ment: 1 minute, refractive index: 1.20). obtain powdery sodium alginate. 0070 Furthermore, a cellulose composite is preferably 0065. An aqueous ARG-Na solution is neutral and fluidal formed of cellulose composite fine particles having a Volume in view of viscosity. The viscosity of ARG-Na, which is average particle diameter of 0.01 to 200 um. A cellulose measured in a 1% by mass pure water Solution, is preferably composite produced as dry powder constitutes secondary 300 mPa is or less, more preferably 100 mPa's or less and aggregates having these fine particles aggregated therein and further preferably 30 mPa's or less. The lower the viscosity, having an apparent weight average particle diameter of 10 to the easier the formation of a composite between cellulose and 250Lum. The secondary aggregates, when they are put in water a hydrophilic gum proceeds, thus more preferable. and stirred, are disintegrated and dispersed into the aforemen 0066. The “GLG” refers to a deacetylated microbial tioned cellulose composite fine particles. The apparent polysaccharide obtained by deacetylating a polysaccharide weight average particle diameter refers to cumulative weight produced by a microbe, Sphingomon elodea and secreted out of 50% particle size in a particle size distribution obtained by of the microbial cells. GLG is a linear hetero polysaccharide, sieving a sample (10 g) for 10 minutes by use of a low-tap which is formed of repeat units consisting of four saccha system sieve shaker (Sieve shaker type A manufactured by rides: glucose, glucuronic acid, glucose and L-rhamnose, and Taira Kosakusho) and a JIS standard sieve (Z8801-1987). having a glucuronic acid derived carboxyl group. GLG is Note that, since the weight average particle diameter of a divided into two types, a deacyl type and a native type, which secondary aggregate of dried cellulose composite and the differ in the presence or absence of an acetyl group and a Volume average particle diameter of a cellulose composite in glyceryl group in 1-3 linked glucose. The deacyl type is GLG a dispersion Solution measured by a laser diffraction analysis having acetyl group and glyceryl group removed. The native differ in measurement principle, the values obtained are not type is GLG having a glucose residue to which a single necessarily correlated with each other. glyceryl residue and an average /2 acetyl residue are linked. 0071. If the volume average particle diameter of a cellu In the present invention, either one of the deacyl type and the lose composite is 20 Lum or less, the dispersion stability and native type can be used; however, the deacyl type is preferable Suspension stability of a cellulose composite is more easily since formation of a composite between cellulose and a improved. Furthermore, a food containing the cellulose com hydrophilic gum is easily accelerated because of the afore posite having Smooth texture without grainy feeling on mentioned structure. tongue can be provided. The Volume average particle diam 0067. Of the aforementioned ones, CMC-Na and LMP are eter is more preferably 15 inn or less, particularly preferably more preferably used. In view of composite formation, the 10 um or less and further preferably 8 um or less. As the most preferable one is CMC-Na. Volume average particle diameter decreases, the dispersion stability and Suspension stability of a cellulose composite are

does not become watery and thus kneading energy as described below can be easily transferred to the kneaded 0073. To improve dispersibility to water, a hydrophilic mixture to facilitate formation of a composite and thus pref Substance other than a hydrophilic gum and a water soluble erable. The Solid content during a kneading process is more gum may be further added to the cellulose composite of the preferably 30% by mass or more and further preferably 40% present invention. The hydrophilic substance refers to an by mass or more. The upper limit is not particularly limited; organic Substance highly soluble in cool water and rarely however, in consideration of avoiding dry state (low-moisture imparting viscosity. Examples of Suitable organic Substance content) of a kneaded mixture and obtaining a sufficient includehydrophilic polysaccharides such as a starch hydroly kneading effect and homogeneous kneading state, a practical sate, a dextrin, an indigestible dextrin, and a polydextrose; range of the solid content during a kneading process is pref oligosaccharides such as fructo-oligosaccharide, galactooli erably 90% by mass or less, more preferably 70% by mass or gosaccharide, maltooligosaccharide, isomaltooligosaccha less and further preferably 60% by mass or less. Furthermore, ride, lactose, maltose, Sucrose and Cl-, 3- and Y-cyclodextrin; to adjust the Solid content so as to fall within the above range, monosaccharides Such as glucose, fructose and Sorbose; and a necessary amount of water may be added before a kneading Sugar alcohols such as maltitol, Sorbit and erythritol. These step or during the kneading step or these both steps. hydrophilic substances may be used in combination with two 0080 Hereinbelow, kneading energy is described. The types or more. Of the aforementioned organic Substances, a kneading energy is defined by electric energy per unit mass hydrophilic polysaccharide, Such as a starch hydrolysate, a (Wh/kg) of a kneaded mixture. The kneading energy is pref dextrin, an indigestible dextrin and a polydextrose, is prefer erably 50 Wh/kg or more. If the kneading energy is 50 Wh/kg able in view of dispersibility. or more, the grinding property given to the kneaded mixture 0074. Other components may be freely added to the extent is high and formation of a composite between cellulose and a that they do not disturb dispersibility and stability of a com hydrophilic gum and another water Solublegum, etc. is accel position in water. erated, with the result that, the dispersion stability and sus pension stability of an acidic or high salt concentration cel

0081. It is considered that the higher the kneading energy composite is 0.01% by mass or more, dispersion and Suspen becomes, the more the formation of a composite is facilitated. sion stability increases and excellent emulsion stability and However, if the kneading energy is excessively high, exces syneresis prevention effect are obtained. The additive amount sively large industrial equipment is required. Since exces is more preferably 0.05% by mass or more and further pref sively large load is applied to the equipment, the upper limit erably 0.1% by mass or more. If the additive amount of of kneading energy is preferably set to be 1000 Wh/kg. cellulose composite is 5% by mass or less, aggregation and 0082. The degree of formation of a composite is conceived separation do not occur. Furthermore, the additive amount of to be the ratio of hydrogen bonds between cellulose and the 5% by mass or less is preferable in view of easy-to-take as a other component. As the formation of a composite proceeds, beverage (feeling in the throat, grainy feeling on the tongue). the ratio of hydrogen bonds increases and the effect of the present invention improves. Furthermore, if the formation of cellulose composite increases. I0088. The additive amount of cellulose composite to high 0083. In obtaining the cellulose composite of the present salt concentration foods and drinks is not particularly limited. invention, when the kneaded mixture obtained in the knead However, for example, the additive amount thereof to season ing step mentioned above is dried, a known drying method ings Such as mop sauce is preferably 0.01% by mass or more. Such as a shelf-stage drying, mist drying, belt drying, fluid If the additive amount of cellulose composite is 0.01% by bed drying, lyophilization and a microwave drying can be mass or more, dispersion and Suspension stability increases used. When a kneaded mixture is subjected to a drying step, it and excellent emulsion stability and syneresis prevention is preferable that a kneaded mixture is subjected to a drying effect are obtained. The additive amount is more preferably step without adding water while maintaining the solid content 0.03% by mass or more. If the additive amount of cellulose concentration at the kneading step. After drying, the moisture composite is 5% by mass or less, aggregation and separation content of a cellulose composite is preferably 1 to 20% by do not occur. Furthermore, the additive amount of 5% by mass. If the moisture content is 20% or less, problems of e.g., mass or less is preferable in view of easy-to-take as a beverage Stickiness and decay, and a problem in transportation cost (feeling in the throat, grainy feeling on the tongue). rarely occur. The moisture content is more preferably 15% or less and particularly preferably 10% or less. Furthermore, if the moisture content is 1% or more, dispersibility is not deteriorated due to overdrying. The moisture content is more I0089 Particularly, the cellulose composite is suitably used preferably 1.5% or more. in acidic or high salt concentration foods and drinks contain 0084. For marketing a cellulose composite, powder form ing a water-insoluble component. The water-insoluble com is easily handled. Therefore, the dried cellulose composite is ponent is a component which does not dissolve in water and, preferably pulverized into powder. However, when spray dry in the present invention, refers to a component capable of ing is employed as a drying method, drying and powderiza passing through a sieve having an opening of 10 mm, more tion can be simultaneously carried out. In this case, pulveri preferably a sieve having an opening of 5 mm and further Zation is not necessary. For pulverizing the dried cellulose preferably a sieve having an opening of 2 mm. A water composite, known means such as a cutter mill, a hammer mill, insoluble component becomes unstable in an acidic or high a pin mill and a jet mill can be used. Pulverization is per salt concentration state; however excellent Suspension stabil formed to the extent that the pulverized cellulose composite ity is obtained if the cellulose composite of the present inven can completely pass through a sieve having an opening of 1 tion is added. mm, more preferably a sieve having an opening of 425um and 0090. Examples of the water-insoluble component include preferably performed so as to obtain an average particle diam proteins contained in foods and drinks, fruit pieces, lactoba eter (weight average particle diameter) of 10 to 250 um. cillus contained in lactobacillus beverages, etc., a pulp con 0085. When the cellulose composite dried is stirred in tent in vegetable juice beverages, etc., milk calcium, calcium water, the composite is easily dispersed to form a stable carbonate, beta-glucan, protein (soybean protein, lactopro colloidal dispersion having cellulose homogeneously dis tein, collagen), a functional food material having a specific persed and having Smooth texture without grainy feeling. gravity larger than water, such as turmeric and lichi, ubide Particularly, the cellulose composite forms, in an acidic or carenone compounds such as coenzyme Q10, Omega 3 com high salt concentration state, a stable colloidal dispersion pounds such as docosahexaenoic acid and eicosapentaenoic without causing aggregation and separation of cellulose and acid or esters thereof, and a functional food material having a specific gravity Smaller than water, Such as a ceramide com thus exerts an excellent function as a stabilizer, etc. pound.

etable juice and/or fruit juice, etc., and vegetable/fruit juice/ fruits include mandarin oranges such as Wenzhou mandarin milk beverages containing vegetable juice and/or fruit juice orange, Kishu mandarin orange, ponkan orange, Angkor, and milk Such as cow milk and/or soy milk, acidic beverages Mandarin, danzerin, Kouji (Citrus leiocarpa), Shilkuwasha, Such as an acidic milk beverage, a lactobacillus beverage Tachibana and Shiranui: other oranges such as Natsudaidai, including drink yogurt, a sport beverage, a health vinegar hassaku orange, Hyuganatsu (Citrus aurantium), Sanbokan beverage containing fruit vinegar diluted with water, and (Citrus sulcata), Kawachi bankan, Kinukawa and Naruto: acidic foods such as edible ices including ice cream, soft ice oranges such as Valencia orange, navel orange and blood cream and sherbet containing fruit juice, which is added as orange; tangor/tanzero Such as Citrus tankan, Iyo, Mercot, fruit-flavor, and gelatinous foods including jelly and jam. Kiyomi, Orlando, Minneola and Seminole; limes such as Furthermore, as long as the foods and drinks are served in Mexican lime and Tahiti lime; lemonade citrons such as Lis aforementioned forms at the time of eating and drinking, bon lemon, Eureka Lemon, Diamante and Etrog: Shaddock intermediate product thereof, more specifically, foods and Such as Banpeiyu and Tosa shaddock; grapefruits such as drinks powderized by lyophilization, spray drying, etc., may Duncan, Marsh, Thompson and ruby-red, yuzu group Such as fall into the acidic foods and drinks in the present invention. yuzu, kabosu, Sudachi, hanayu, kizu; kumquat, and trifoliate 0094. The acidity of pH 5 or less is defined as pH of foods Orange. and drinks processed into the various forms as mentioned 0099. Of the aforementioned citrus fruits, orange juice is above in the case of being stored for one or more days in the the one to which the present invention which is highly effec distribution level or in the case of being served to eating or tive even in a small amount, is preferably applied. This is drinking. A method for measuring pH is as follows. After the because when orange juice is added to a vegetable beverage, solid content is removed from the food and drink as men it is important to keep flavor balance between acidity and tioned above by centrifugation and/or filtration, the pH of the bitterness. resultant food and drink can be measured by a pH meter (pH 0100. A method and conditions for producing fruit juice meter D-50 manufactured by HORIBA). are not particularly limited. A known method may be employed. Enrichment factor, enrichment method for fruit juice, etc. are not particularly limited. 0095 Vegetable juice beverages contain a component 0101. Furthermore, also to a protein-added vegetablejuice other than a cellulose composite, that is, vegetable juice and/ beverage, the present invention is Suitably applied. Examples or fruit juice, in an amount of 10% by mass or more and 100% of the proteins include lactoprotein, vegetable protein (soy by mass or less. In the present invention, the phrase “contain bean protein) and collagen. They may be used as a mixture of ing vegetable juice, fruit juice in an amount of 10% by mass two types or more. or more” means that the ratio of vegetable juice to the whole 0102 The amount of protein added for enrichment, in beverage is 10% by mass or more in straight conversion. view of capable of taking a large amount of protein at a time, 0096. The vegetable juice refers to a vegetable extract, is preferably 0.1% by mass or more, more preferably 0.5% by Vegetable puree, dried vegetable-crush powder or a mixture mass or more and further preferably 1.0% by mass or more. of these. As Vegetable used as a raw material, a vegetable The upper limit is not particularly limited; however, in view of having grassy-Smell, which is recognized to be hard to take, is Viscosity of a beverage and easy-to-take as a beverage, the generally used. For example, fruit vegetables include tomato, upper limit is preferably 10% by mass or less. green pepper and pumpkin; leaf vegetables include cabbage, 0103) In a method for producing a vegetable juice bever spinach, lettuce, parsley, watercress, kale and komatsuna; age containing a protein and the cellulose composite of the root vegetables include carrot, Japanese radish and burdock; present invention, at least one surface protecting agent for a stem vegetables include asparagus and celery; and flower protein selected from HM pectin (hereinafter referred to as vegetables include broccoli and cauliflower. Examples of “HMP), casein and soybean polysaccharide is preferably green color vegetables include barley young leave, kale, used in combination. Of the aforementioned Surface coating Angelica keiskei (asitaba), alfalfa, molokheiya, oats young agents, HMP is preferable since effect of suppressing exces leave, wheat young leave, broccoli, broccoli sprout, cabbage, sive interaction between cellulose and a protein is Superior. komatuna, Japanese radish leave, Japanese radish, potherb 0104. The “HMP” refers to pectin constituted of an acidic mustard, mustard, watercress, cress sprout, wasabi leaf and polysaccharide (gum) mainly consisting of galacturonic acid spinach. Vegetables may be used in combination of two types and several types of neutral saccharides and having an esteri or more. A method and conditions for producing vegetable fication degree (the ratio of galacturonic acid present in the juice are not particularly limited. A known method may be ester-form) of 50% or more. As long aspectin has this chemi employed. An extract may be produced by a method includ cal structure, it falls into HMP in the present invention regard ing blanching vegetable, crushing and extracting or by an less of the raw material and the production method. extraction method performed at low temperature. Further 0105. The “casein’ is one of the lactoproteins contained in more, puree can be produced by blanching vegetable, mush cow milk and generally extracted as a milk Solid. Casein is a ing it by a pulper and a finisher or grinding it by a stone mill phosphoprotein (phosphorylated protein) in which a phos or by crashing vegetable into Small pieces by a mixer. phoric acid is mostly bound to a serine derived moiety (serine 0097. The fruit juice is a liquid extracted from a fruit. residue) of the amino acids constituting the protein. Casein is Examples of the fruit include citrus fruits, apple, grape, not constituted of a single protein and classified into three peach, pineapple, guava, banana, mango, cassis, blueberry, components: C-casein (alpha casein), B-casein (beta casein) acerola, prune, papaya, passion fruit, plum, pear, apricot, and K-casein (kappa casein). Casein used in the present inven lychee, melon, pear and Japanese plum. The fruits may be tion refers to a composition consisting of at least one of them used singly or as a mixture of two types or more. regardless of the composition of these caseins. 0098. The citrus fruits refer to fruits of plants belonging to 0106 The “soybean polysaccharide' refers to a polysac Rutaceae, Rutaceae subfamily. More specifically, the citrus charide obtained from an insoluble dietary fiber (bean-curd US 2014/0377442 A1 Dec. 25, 2014 refuse) generated in producing soybean protein, through products include liquid milk Such as milk and processed milk, extraction and purification in the presence of weak acid. The cream, powdered skim milk, all powdered milk and fer Soybean polysaccharide is chemically constituted of galac mented milk. Furthermore, the acidic milk beverage in the tose, arabinose, galacturonic acid, rhamnose, Xylose, fucose present invention includes a fermented milk beverage and a and glucose and has a structure in which galactan and arabi non-fermented milk beverage. The acidic milk beverage in nan are bound to a rhamnogalacturonic acid chain. the present invention preferably has pH of 3 to 5, more pref 0107. A method for using HMP and soybean polysaccha erably 3.3 to 4.5 and particularly preferably 3.6 to 4.4. The pH ride is described. The additive amount of HMP and soybean within the range is preferable in view of palatability of a polysaccharide is preferably 1/20 (mass ratio) or more, more beverage. To adjust pH, an organic and inorganic edible acid preferably 1/10 or more and further preferably 1/5 or more may be used. Any organic and inorganic edible acid may be relative to the total protein amount to be added to a vegetable used as long as they are generally used in food. Examples juice beverage. As an addition method thereof, a method of thereofthat can be used include lactic acid, citric acid, tartaric preparing an aqueous solution or an aqueous Suspension of a acid, malic acid, ascorbic acid, acetic acid, fumaric acid, protein and adding HMP and/or a soybean polysaccharide to phosphoric acid, adipic acid, gluconic acid, Succinic acid, the Solution (or the Suspension) and stirring the mixture is potassium or Sodium hydrogen phosphate, potassium or mentioned as an example. In this manner, the Surface of the Sodium dihydrogen phosphate and fruit juice. Particularly, in protein is coated with HMP and/or the soybean polysaccha view of quality of acidity, lactic acid, citric acid, tartaric acid, ride (in this stage, vegetable juice and fruit juice may be malic acid, ascorbic acid and acetic acid are preferable. concomitantly present). Thereafter, the cellulose composite components may be added according to taste. Examples thereof include coloring agents, amino acids, vitamins, min 0109 The vegetable fruit juice milk beverage refers to a eral salts and spices. Any Substances can be added as long as beverage prepared by adding cow milk and/or soy milk to a they are usually blended in sport beverages. The sport bever Vegetable juice beverage to enrich protein of the beverage. age is characterized in that it contains citric acid or a salt Cow milk and Soy milk may be used singly or in combination thereof in a predetermined ratio. A method for adding citric and the amount ratio thereof is not limited. acid or a salt thereof to a sport beverage is not particularly 0110. The vegetable fruit juice milk beverage to which the limited. Citric acid preparation may be blended to a beverage. cellulose composite of the present invention is to be added 0115 The content of citric acid is preferably 0.15 to 0.5% preferably contains, in view of drinking a cow milk and/or Soy by mass, further preferably 0.2 to 0.5% by mass and most milk beverage, the cow milk and/or Soy milk in an amount of preferably 0.3 to 0.5% by mass. 5% by mass or more and 90% by mass or less. 0111. In the present invention, “containing cow milk and/ sake lees vinegar, unrefined sake vinegar, the time of eating and drinking, powderized foods and drinks millet vinegar, pure rice vinegar, unpolished rice vinegar, (e.g., powder seasoning, powder Soup, rice with hot green tea unpolished rice black vinegar and barley black vinegar. or hot soup stock etc.), which are prepared by freeze drying, Examples of the fruit vinegar include cider vinegar, grape spray drying, etc. as an intermediate product, also fall into the Vinegar, white wine vinegar, red wine vinegar and balsamic high Salt concentration foods and drinks. Vinegar. The type of vinegar is not particularly limited. The 0.124. The high salt concentration of 0.01 mol/L or more Vinegar beverage contains acetic acid and the content thereof refers to a salt concentration of food and drink variously is preferably 0.05 to 5% by mass, more preferably 0.1 to 3% processed into the aforementioned forms in the case of being by mass and further preferably 0.2 to 2% by mass. If the stored for one or more days in the distribution level or in the content is 5% by mass or less, acidity and irritating Smell are case of being served to eating or drinking. The salt concen not too strong to drink. Furthermore, if the content is 0.05% tration refers to the concentration of a salt content in an by mass or more, acidity is not too weak to be suitably used as aqueous Solution obtained by removing a solid content in a a vinegar beverage. food and drink as mentioned above by centrifugation and/or filtration, and refers to molar concentration (mol/L) in terms spice, an 0118. Examples of the acidic food of pH 5 or less include acidulant and a thickener. transparent or opaque liquid-state foods such as a beverage, 0.126 Furthermore, when a cellulose composite dry pow transparent or opaque Solid (semisolid) foods such as jelly. der is dispersed in an acidic or high salt concentration aque 0119) Specific examples of the liquid-state foods include, ous medium, it is preferable that the cellulose composite is in addition of the aforementioned acidic beverages, quasi once dispersed in water and then added to a desired food form. drug nutrition-Supplement drinks, vitamin beverages con This is because the dispersion stability of the cellulose com taining vitamin B group and vitamin C and taste-oriented posite is improved. When the cellulose composite is dry pow beverages such as lemon tea and flavored tea. Other than der, the cellulose composite can be dispersed in water by a these, fruit syrups seasoned with fruits and fruit juice, and method of using a kneading machine including various types liquid seasonings having acidity (pH5 or less) of mop sauces, of dispersion machines, emulsifiers and grinders usually used Soups, dressing and sauces are mentioned. in production step of foods. Specific examples of the knead 0120) Furthermore, specific examples of solid (semisolid) ing machine that can be used include various types of mixers foods include gel like foods such as jelly, pudding and jam; Such as a propeller stirrer, a high-speed mixer, a homo mixer acidic milk products such as yogurt and Sour cream; edible and a cutter, mills Such as a ball mill, a colloidal mill, a beads ices including ice cream, Soft ice cream and sherbet contain mill and a grinder, dispersers/emulsifiers represented by ing fruit, fruit pulp, fruit juice for fruit flavoring. high-pressure homogenizer Such as high pressure homog enizer and a nanomizer; and kneading machines represented sesame seeds and a functional oil emulsion dispersed therein. cellulose composite by a homo mixer in water and then mix Furthermore, as long as they take the aforementioned forms at ing with a lactobacillus beverage are mentioned. By adding a US 2014/0377442 A1 Dec. 25, 2014

cellulose composite to a lactobacillus beverage, cellulose can water by a high-shear homogenizer (trade name "Excel auto homogenizer ED-7” manufactured by Nippon Seiki Co., Ltd., 0.135 The water dispersion obtained by the above-men treatment conditions: rotation number 15,000 rpmx5 min tioned storage elastic modulus measuring method (2) was utes) to prepare a pure water dispersion of 1.8% by mass in visually evaluated based on the criteria defined with respect to concentration. the following four items. (2) The water dispersion and 0.2 M McIlvaine buffer, pH 4 0.136 (Separation) evaluated based on the volume of an (aqueous solution of 0.2M disodium hydrogenphosphate and upper light-color layer of a glass cylinder. 0.1 M citric acid) were mixed to adjust the concentration of I0137 (0 (excellent): no separation, O (good): separation the cellulose composite to be 1% by mass (total amount 300 less than 10%, A (acceptable): separation less than 30%, X g, ion concentration: 0.06 mol/L, pH4). Thereafter, the result (unacceptable): separation 30% or more ant water dispersion was allowed to stand still at room tem 0.138 (Sedimentation) evaluated based on the amount of perature for 3 days. deposited Substance on the bottom of a glass cylinder. (3) The strain dependent by stress of the water dispersion was I0139 () (excellent): no sedimentation, O (good): partially measured by a viscoelasticity measurement apparatus thin sedimentation, A (acceptable): entirely thin sedimenta (ARES100FRTN1 type, manufactured by Rheometric Scien tion, X (unacceptable): entirely thick sedimentation tific, Inc., geometry: Double Wall Couette type, sweeping 0140 (Aggregation) evaluated based on the amount of was performed at strain of the range of 1 to 794%). In the non-homogeneous portion in the entire glass cylinder. present invention, as storage elastic modulus (G'), a value I0141 0 (excellent): homogeneous, O (good): slightly corresponding to a strain of 20% on the strain-stress curve partially non-homogeneous, A (acceptable): partially non obtained by the aforementioned measurement was used. homogeneous, X (unacceptable): entirely non-homogeneous US 2014/0377442 A1 Dec. 25, 2014

I0148 (9 (excellent): no separation, O (good): separation less than 10%, A (acceptable): separation less than 30%, X 0142. The water dispersion obtained by the above-men (unacceptable): separation 30% or more tioned storage elastic modulus measuring method (2) was 0149 (Sedimentation) evaluated based on the amount of measured, 3 hours after dispersion (stored at 25°C.), by a deposited Substance on the bottom of a glass cylinder. B-type viscometer (rotor revolving speed: 60 rpm. A sample I0150 (3 (excellent): no sedimentation, O (good): partially was set and allowed to stand still for 30 seconds and then thin sedimentation, A (acceptable): entirely thin sedimenta rotated for 30 seconds and measured. Note that, the rotor can tion, X (unacceptable): entirely thick sedimentation be appropriately changed depending upon the Viscosity. The 0151 (Aggregation) evaluated based on the amount of rotor used herein is as follows. More specifically, 1 to 20 non-homogeneous portion in the entire glass cylinder. mPa's: BL type, 21 to 100 mPas: No 1, 101 to 300 mPa's: No I0152 (0 (excellent): homogeneous, O (good): slightly 2,301 mPas: No 3). The measurement results are classified partially non-homogeneous, A (acceptable): partially non based on the following criteria. homogeneous, X (unacceptable): entirely non-homogeneous 0143 (Viscosity) () (excellent): 1 to 50, O (good): 51 to Examples and Comparative Examples), Viscosity was mea 0144. A cellulose composite was suspended in pure water sured by a B-type viscometer (rotor revolving speed: 60 rpm. in a concentration of 1% by mass and dispersed by a high A sample was set, allowed to stand still for 30 seconds, rotated shear homogenizer (trade name "Excel autohomogenizer for 30 seconds and then measured. Note that, the rotor can be ED-7' manufactured by Nippon Seiki Co., Ltd., treatment appropriately changed depending upon the Viscosity. The conditions: rotation number 15,000 rpmx5 minutes). The rotors used herein are as follows. 1 to 20 mPas: BL type, 21 resultant water dispersion was diluted with pure water up to to 100 mPas: No 1, 101 to 300 mPas: No 2,301 mPas: No 0.1% by mass and a single drop was casted on mica by use of 3). The measurement results were classified based on the a dropper. Excessive moisture content was blown out by an air following criteria. duster and dried in the air to prepare a sample. An image was I0154 (Viscosity) () (excellent): 1 to 10, O (good): 10 to obtained by an atomic force microscope (apparatus of Nano 20, A (acceptable): 20 to 50, X (unacceptable): 50 or more Scope IV MM, manufactured by Digital Instruments, scanner mPas. Hereinafter, cellulose will be simply referred to as EV, measuring mode Tapping, probe NCH type silicon single MCC, psyllium seed gum as CSG, carboxymethylcellulose crystal probe). Based on the image, particles having a major Sodium as CMC-Na, gellangum as GLG, Sodium alginate as axis (L) of 2 um or less were selected and the major axis (L) ARG-Na and LM pectin as LMP. and the minor axis (D) thereof were measured. The shapes of cellulose particles, which are defined by the ratio of (L/D), Example 1 were calculated as an average value of L/D of 100 to 150 particles. 0155 Commercially available DP pulp was cut into pieces 15 minutes, washed with water and then filtrated to prepare a 0145 A cellulose composite was suspended in pure water wet-cake like cellulose having a solid content of 50% by mass in a concentration of 0.25% by mass and dispersed by a (average polymerization degree was 220). high-shear homogenizer. (trade name "Excel autohomog 0156 Subsequently, MCC wet cake, CSG (PG020, manu enizer ED-7' manufactured by Nippon Seiki Co., Ltd., treat factured by MRC Polysaccharide Co., Ltd., viscosity of 1% ment conditions: rotation number 15,000 rpmx5 minutes). by mass solution thereof 40 mPas), CMC-Na (F-7A manu The resultant water dispersion was diluted with pure water up factured by Dai-ichi Kogyo Seiyaku Co., Ltd., viscosity of to 0.01 to 0.05% by mass and a single drop was casted on mica 1% solution: 11 mPas) were prepared and were fed to a by use of a dropper. Excessive moisture content was blown planetary mixer (5DM-03-R manufactured by SHINAGAWA out by an air duster and dried in the air to prepare a sample. MACHINERY WORKS Co., Ltd., agitating blade: hook Platinum palladium was vapor-deposited with a thickness of type) such that the mass ratio of MCC/CSG/CMC-Na is 90/5/ 3 nm. An image was obtained by a scanning electron micro 5, and water was added so as to satisfy a solid content of 45% scope (apparatus of JSM-551OLV type, manufactured by by mass. JEOL Ltd.). Based on the image, the major axis (L) and the 0157. Thereafter, the mixture was kneaded at 126 rpm to minor axis (D) of the image were measured. The shapes of obtain cellulose composite A. The kneading energy was con cellulose particles, which are defined by the ratio of (LID), trolled according to kneading time in the planetary mixer and were calculated as an average value of L/D of 100 to 150 actual measurement value thereof was 0.6 kWh/kg. As the particles. kneading temperature, the temperature of the kneaded mix ture was directly measured by a thermocouple. The kneading

0159. Using this, calcium enriched vegetable fruit juice dispersion stability was evaluated by using cellulose compos was prepared as follows. ite C in the same manner as in Example 1. 0160 Cellulose composite A was dispersed in water by a 0.167 Furthermore, this was used to prepare a calcium TK homo mixer (MARKII manufactured by Tokushu Kika enriched vegetable fruit juice and Suspension stability was Kogyo Co., Ltd.) at 8,000 rpm for 10 minutes to obtain a pure evaluated in the same manner as in Example 1. The results are water dispersion containing 6% by mass of cellulose com shown in Table-1. posite A. A commercially available vegetable fruit juice (veg etable life 100 manufactured by KAGOME Co., Ltd.) dis Example 4 persed by a TKhomo mixer and the cellulose composite A 0168 A wet-cake like cellulose was prepared in the same pure water dispersion were added such that the solid content manner as in Example 1 and weighed such that MCC/CSG/ concentration of cellulose composite A was set to 0.3% by CMC-Na were contained in a mass ratio of 50/25/25. After mass and dispersed by a TKhomo mixer to prepare a bever water was added such that a solid content was 49% by mass, age. the mixture was kneaded by a planetary mixer to obtain 0161 To the beverage, milk calcium (additive amount in cellulose composite D. The kneading energy was 0.6 kWh/ the beverage is 0.2% by mass) was added and stirred by use of kg. The kneading temperature, which was measured in the a TK homo mixer at 4,000 rpm for 5 minutes to obtain a same manner as in Example 1, was 20 to 60° C. throughout calcium enriched vegetable fruit juice. This was allowed to the kneading and the achieving temperature was 50 to 60° C. stand still for 1 hour in a 25°C. atmosphere and thereafter the 0169. The storage elastic modulus (G) was 0.2 Pa and the viscosity of the beverage was measured. Furthermore, this volume average particle diameter was 5.8 um. The colloidal was stored in a 100 ml-volume glass cylinder, allowed to cellulose component was 36% by mass and the particle L/D stand still at room temperature for 3 days and the appearance was 1.6. The dispersion stability was evaluated by using (separation, sedimentation, aggregation, Viscosity) was visu cellulose composite D in the same manner as in Example 1. ally observed. The evaluation results of suspension stability (0170 Furthermore, this was used in the same manner as in are shown in Table-1. Example 1 to prepare a calcium enriched vegetable fruit juice and Suspension stability was evaluated. The results are shown Example 2 in Table-1. 0162. A wet-cake like cellulose was prepared in the same manner as in Example 1 and a cellulose water dispersion was Example 5 prepared in the conditions that MCC/CSG/CMC-Na were 0171 A wet-cake like cellulose was prepared in the same contained in a mass ratio of 90/3/7 and a solid content was manner as in Example 1 and weighed such that MCC/CSG/ 40% by mass. The cellulose water dispersion was kneaded by ARG-Na (KIMICA arginine SKATUVL manufactured by the same apparatus as in Example 1 to obtain cellulose com KIMICA Corporation, 1% solution had a viscosity of 4.1 posite B. The kneading energy was 0.1 kWh/kg. The knead mPas) were contained in a mass ratio of 95/2.5/2.5. After ing temperature, which was measured in the same manner as water was added such that a solid content was 45% by mass, in Example 1, was 20 to 60° C. throughout the kneading and the mixture was kneaded by a planetary mixer to obtain the achieving temperature was 50 to 60° C. cellulose composite E. The kneading energy was 0.6 kWh/kg. 0163 The storage elastic modulus (G) was 0.2 Pa and the The kneading temperature, which was measured in the same Volume average particle diameter was 6.8 um. The colloidal manner as in Example 1, was 20 to 60° C. throughout the cellulose component was 45% by mass and the particle L/D kneading and the achieving temperature was 50 to 60° C. was 2.0. The dispersion stability was evaluated by using 0172. The storage elastic modulus (G) was 0.5 Pa and the cellulose composite B in the same manner as in Example 1. volume average particle diameter was 7.8 um. The colloidal 0164. Furthermore, this was used in the same manner as in cellulose component was 43% by mass and the particle L/D Example 1 to prepare a calcium enriched vegetable fruit juice was 1.6. The dispersion stability was evaluated by using and Suspension stability was evaluated. The results are shown cellulose composite E in the same manner as in Example 1. in Table-1. (0173. Furthermore, this was used in the same manner as in Example 1 to prepare a calcium enriched vegetable fruit juice Example 3 and Suspension stability was evaluated. The results are shown in Table-1. 0.165. A wet-cake like cellulose was prepared in the same manner as in Example 1 and weighed such that MCC/CSG/ Example 6 GLG (Kelcogel manufactured by CP KELCO, Lot070628, the viscosity of 1% by mass solution: 1222 mPas) were 0.174. A wet-cake like cellulose was prepared in the same contained in a mass ratio of 90/971. After water was added manner as in Example 1 and weighed such that MCC/CSG such that a solid content was 49.5% by mass, the mixture was were contained in a mass ratio of 90/10. After water was kneaded by a planetary mixer to obtain cellulose composite added such that a solid content was 45% by mass, the mixture C. The kneading energy was 0.5 kWh/kg. The kneading tem was kneaded by a planetary mixer to obtain cellulose com perature, which was measured in the same manner as in posite F. The kneading energy was 0.5 kWh/kg. The kneading Example 1, was 20 to 60°C. throughout the kneading and the temperature, which was measured in the same manner as in achieving temperature was 50 to 60° C. Example 1, was 20 to 60°C. throughout the kneading and the 0166 The resultant cellulose composite C had a storage achieving temperature was 50 to 60° C. elastic modulus (G) of 0.18 Pa and a volume average particle 0.175. The storage elastic modulus (G") was 0.15 Pa and the diameter of 7.5 m. The content of a colloidal cellulose com Volume average particle diameter was 7.4 um. The colloidal ponent was 53% by mass and the particle L/D was 1.6. The cellulose component was 56% by mass and the particle L/D US 2014/0377442 A1 Dec. 25, 2014 was 1.6. The dispersion stability was evaluated by using was evaluated by using cellulose composite J in the same cellulose composite F in the same manner as in Example 1. manner as in Comparative Example 1. 0176 Furthermore, this was used in the same manner as in 0185. Furthermore, this was used in the same manner as in Example 1 to prepare a calcium enriched vegetable fruit juice Comparative Example 1 to prepare a calcium enriched veg and Suspension stability was evaluated. The results are shown etable fruit juice and suspension stability was evaluated. The in Table-2. results are shown in Table-2. Example 7 Comparative Example 3 0177. A wet-cake like cellulose was prepared in the same 0186 Commercially available DP pulp was cut into pieces manner as in Example 1 and weighed such that MCC/CSG/ and hydrolyzed in 10% by mass hydrochloric acid at 105°C. LMP (LNSN325, manufactured by Unitec Foods Co., Ltd.) for 20 minutes. The acid insoluble residue obtained by the were contained in a mass ratio of 90/5/5. After water was hydrolysis was filtrated and washed to prepare a cellulose added such that a solid content was 45% by mass, the mixture water dispersion having a solid content of 10% by mass was kneaded by a planetary mixer to obtain cellulose com (average polymerization degree was 200). The average par posite M. The kneading energy was 0.5 kWh/kg. The knead ticle diameter of the hydrolysis cellulose was 17 lum. The ing temperature, which was measured in the same manner as cellulose water dispersion was subjected twice to a pulveriz in Example 1, was 20 to 60° C. throughout the kneading and ing process performed by a medium stirring wet-process pull the achieving temperature was 50 to 60° C. Verization apparatus (apex mill, AM-1 type, manufactured by 0.178 The storage elastic modulus (G") was 0.17 Pa and the Kotobuki Engineering & Manufacturing Co., Ltd.) using Zir Volume average particle diameter was 7.2 um. The colloidal conia beads having a diameter of 1 mm (p as a medium in the cellulose component was 54% by mass and the particle L/D conditions where a stirring blade rotation number was 1800 was 1.6. The dispersion stability was evaluated by using rpm and a cellulose water dispersion Supply amount was 0.4 cellulose composite M in the same manner as in Example 1. L/min to obtain micro cellulose paste. 0179. Furthermore, this was used in the same manner as in 0187. A paste-like micro cellulose/CSG/CMC-Na (substi Example 1 to prepare a calcium enriched vegetable fruit juice tution degree: 0.90, viscosity: 7 mPas) were weighed so as to and Suspension stability was evaluated. The results are shown satisfy a mass ratio of 80/0/20. To this mixture, pure water in Table-1. was added so as to satisfy a total Solid content concentration of 11% by mass. The resultant mixture was dispersed by a TK Comparative Example 1 homo mixer (MARKII, manufactured by Tokushu Kika 0180 A wet-cake like cellulose was prepared in the same Kogyo Co., Ltd.) at 8,000 rpm for 20 minutes to prepare a manner as in Example 1 and weighed such that MCC/CSG/ paste-like water dispersion (as the kneading energy was cal CMC-Na were contained in a mass ratio of 80/0/20. After culated from power consumption of the apex mill and TK water was added such that a solid content was 45% by mass, homogenizer and a treatment amount, it was 0.03 kWh/kg. the mixture was kneaded by a planetary mixer to obtain The kneading temperature, which was measured in the same cellulose composite G. The kneading energy was 0.5 kWh/ manner as in Example 1, was 20 to 60° C. throughout the kg. The kneading temperature, which was measured in the kneading and the achieving temperature was 50 to 60° C.). same manner as in Example 1, was 20 to 60° C. throughout 0188 The water dispersion was dried by a drum dryer the kneading and the achieving temperature was 50 to 60° C. (KDD-1 type, manufactured by Kusunoki Kikai Seisakusho) 0181 Cellulose composite G had a storage elastic modu at a water vapor pressure of 2 Kg/cm, a rotation number of lus (G) of 0.02 Pa and a volume average particle diameter of 0.6 rpm, Scratched out by a scraper and roughly pulverized by 8.8 um. The colloidal cellulose component of 35% by mass a flush mill (manufactured by Fuji Paudal Co., Ltd.) to obtain and a particle L/D of 1.6. The dispersion stability was evalu thin slice or scale like cellulose composite K. The kneading ated by using cellulose composite G in the same manner as in energy was 0.03 kWh/kg and the storage elastic modulus (G') Example 1. of cellulose composite K was 0.01 Pa and a volume average 0182 Furthermore, this was used in the same manner as in particle diameter thereof was 3.4 um. The colloidal cellulose Example 1 to prepare a calcium enriched vegetable fruit juice component was 40% by mass and particle L/D was 2.4. Dis and Suspension stability was evaluated. The results are shown persion stability was evaluated by using cellulose composite in Table-2. K in the same manner as in Comparative Example 1. 0189 Furthermore, this was used to prepare a calcium Comparative Example 2 enriched vegetable fruit juice and Suspension stability was 0183 A wet-cake like cellulose was prepared in the same evaluated in the same manner as in Comparative Example 1. manner as in Comparative Example 1 and weighed such that The results are shown in Table-2. MCC/CSG/CMC-Na were contained in a mass ratio of 90/5/ Comparative Example 4 5. After water was added such that a solid content was 28% by mass, the mixture was kneaded by a planetary mixer to obtain 0.190 Commercially available DP pulp was cut into pieces cellulose composite J. The kneading energy was 0.04 kWh/ and hydrolyzed in 10% by mass hydrochloric acid at 105°C. kg. The kneading temperature, which was measured in the for 20 minutes. The acid insoluble residue obtained by the same manner as in Example 1, was 20 to 60° C. throughout hydrolysis was filtrated and washed to obtain a wet-cake like the kneading and the achieving temperature was 50 to 60° C. cellulose having a moisture content of 60% by mass. Water 0184 The storage elastic modulus (G) of cellulose com was added so as to satisfy a Solid content of 45% by mass and posite J was 0.01 Pa and the volume average particle diameter the resultant cellulose was treated by a planetary mixer for 2 was 13.5um. The colloidal cellulose component was 28% by hours in the same conditions as in Example 1. To the ground mass and the particle L/D was 2.4. The dispersion stability material, water was added so as to have a solid content of 7% US 2014/0377442 A1 Dec. 25, 2014

by mass and dispersed by a high-shear homogenizer (trade in the same manner as in the calcium enriched vegetablejuice. name “Excel autohomogenizer ED-7' manufactured by Nip The results are shown in Table-1. pon Seiki Co., Ltd., treatment conditions: rotation number 15,000 rpmx5 minutes). Thereafter, centrifugation was per Example 9 formed at a centrifugal force of 2500G for 10 minutes to obtain an MCC water dispersion having a solid content of 4% 0199 Cellulose composite A was obtained in the same by mass as an upper layer. manner as in Example 1. Using this Cellulose composite A, a (0191) Subsequently, to the MCC water dispersion, CSG beta glucan enriched vegetable fruit juice was prepared. and CMC-Na were fed so as to satisfy the composition of 0200. The beta glucan enriched vegetable fruit juice was Example 1 and homogeneously stirred by a propeller stirrer to prepared in the same manner as in Example 1, except that prepare a water dispersion (the solid content of the water milk calcium was replaced with barley beta glucan (E-70S. dispersion was 4 to 5% by mass). After the drum surface was manufactured by ADEKA Corp.) and the additive amount of treated by a silicone mold releasing agent, the water disper water-insoluble component in the beverage was set to be sion was dried by a drum dryer (KDD-1 type, manufactured 0.5% by mass and the suspension stability of the juice was by Kusunoki Kikai Seisakusho) at a water vapor pressure of evaluated. The results are shown in Table-1. 0.12 MPa and a rotation number of 1.0 rpm to obtain film-like cellulose composite L. Example 10 0.192 The total kneading energy was 0.08 kWh/kg (the energy of the planetary mixer was 0.08 kWh/kg and the 0201 Cellulose composite A was obtained in the same energy of others was even in total less than 0.005 kWh/kg). manner as in Example 1. Using this Cellulose composite A, a The kneading temperature (propeller stirring) in the coexist protein enriched vegetable juice beverage was prepared as ence with a hydrophilic gum, which was measured in the follows. same manner as in Example 1, was 20 to 60° C. throughout 0202 Cellulose composite A was dispersed by use of a TK the kneading and achieving temperature was 50 to 60° C. homo mixer (MARKII manufactured by Tokushu Kika 0193 A volume average particle diameter was 3.5 um, a Kogyo Co., Ltd.) at 8,000 rpm for 10 minutes to prepare 10% colloidal cellulose component was 72% by mass and particle by mass water dispersion A. Subsequently, a soybean protein L/D was 1.6 (the ratio of particles of 10 Lum or more in a (Prolena RD-1, manufactured by Fuji Oil Co., Ltd.) was particle size distribution obtained by measurement for a vol dispersed by a TKhomo mixer (MARKII, manufactured by ume average particle diameter was 2.5%). A storage elastic Tokushu Kika Kogyo Co., Ltd.) at 8,000 rpm for 10 minutes modulus was measured in the same manner as in Example 1. to prepare 10% by mass water dispersion B. As a result, it was 0.01 Pa. 0194 In Comparative Example 4, the kneading energy (0203 To the water dispersion B, HM pectin (AYD-380D, applied to cellulose falls within a preferable range in the manufactured by Unitec Foods Co., Ltd.) was added so as to present invention; however, CSG, CMC-Na were not present satisfy the mass ratio of soybean protein/HM pectin of 5/1. in the treatment by a planetary mixer, where kneading energy The resultant mixture was dispersed by a TK homo mixer is mostly applied. Therefore, it is considered that MCC, CSG (MARKII, manufactured by Tokushu Kika Kogyo Co., Ltd.) and CMC-Na were not formed into a composite and the at 8,000 rpm for 10 minutes to obtain water dispersion C. storage elastic modulus was outside the range of the present 0204 To a commercially available vegetable juice (veg invention. etable life 100, manufactured by KAGOME Co., Ltd.), water 0.195 A calcium enriched vegetable fruit juice was pre dispersion A (Such that the concentration of a cellulose com pared by using this in the same manner as in Comparative posite in a final beverage was set to 0.2% by mass) and water Example 1 and the Suspension stability of the juice was evalu dispersion C (Such that the concentrations of soybean protein ated. The results are shown in Table-2. in a final beverage was set to 0.5% by mass and the concen tration of HM pectin was set to 0.1% by mass) were added. Example 8 Subsequently, pure water was added and the mixture was dispersed by a TKhomo mixer (MARKII, manufactured by 0196. Cellulose composite A was obtained in the same Tokushu Kika Kogyo Co., Ltd.) at 8,000 rpm for 10 minutes manner as in Example 1. This was used to prepare a calcium to obtain water dispersion D. enriched sports drink as follows. 0.197 A commercially available sports drink (Aquarius 0205 The water dispersion D was treated by a high-pres manufactured by Coca-Cola Company Limited, prepared Sure homogenizer (Manton-Gaulin Homogenizer manufac from a powder), a pure water dispersion containing 6% by tured by APV, pressure: 20 MPa) and sterilized in a hot bath mass of cellulose composite A and milk calcium were of 85°C., while stirring by a propeller stirrer for 10 minutes weighed. They were stirred by a TKhomo mixer (MARKII to prepare a protein enriched vegetable juice beverage. manufactured by Tokushu Kika Kogyo Co., Ltd.) at 8,000 0206. The beverage was evaluated in the same manner as rpm for 5 minutes to obtain a calcium enriched sports drink. in Example 1. The results are shown in Table 3. The solid content of cellulose composite A in the drink was 0.3% by mass and the additive amount of milk calcium was Example 11 0.2% by mass. 0198 After this was allowed to stand still for 1 hour in the 0207. A protein enriched vegetable juice beverage was 25°C. atmosphere, the viscosity of the drink was measured. prepared in the same operation as in Example 10 Such that the Furthermore, this was stored in a 100 ml-volume glass cylin concentration of HM pectin in a final beverage was 0.05% by der and allowed to stand still at room temperature for 3 days. a SS. The appearance (separation, sedimentation, aggregation, vis 0208. The beverage was evaluated in the same manner as cosity) was visually observed to evaluate Suspension stability in Example 1. The results are shown in Table 3. US 2014/0377442 A1 Dec. 25, 2014

Example 12 Ltd.) at 8,000 rpm for 10 minutes and then, sterilized in a hot 0209. A protein enriched vegetable juice beverage was bath of 85°C., while stirring by a propeller stirrer for 10 prepared in the same operation as in Example 10 Such that the minutes to prepare a vegetable fruit juice milk beverage. concentration of cellulose composite A in a final beverage 0220. The beverage was evaluated in the same manner as was 0.1% by mass, the concentration of soybean protein was in Example 1. As a result, separation was evaluated as (9. 1.0% by mass, and the concentration of HM pectin was 0.1% sedimentation as O, aggregation as 0 and viscosity as 0. by mass. Comparative Example 7 0210. The beverage was evaluated in the same manner as in Example 1. The results are shown in Table 3. 0221. In the same operation as in Example 15, the cellu lose composite G obtained in Comparative Example 1 was Example 13 used to prepare a vegetable fruit juice milk beverage. 0211. In the same operation as in Example 10, the cellu 0222. The beverage was evaluated in the same manner as lose composite to be used was defined as cellulose composite in Example 1. As a result, separation was evaluated as X M obtained in Example 7. Furthermore, a protein enriched (syneresis occurred in the upper liquid Surface), sedimenta Vegetable juice beverage was prepared such that the concen tion as A, aggregation as A and Viscosity as (9. tration of cellulose composite Min a final beverage was 0.3% by mass and the concentration of a soybean protein was 0.5% Example 16 by mass and the concentration of HM pectin was 0.2% by 0223 Cellulose composite A obtained in Example 1 and a SS. pure water were dispersed by a TKhomo mixer (MARKII, 0212. The beverage was evaluated in the same manner as manufactured by Tokushu Kika Kogyo Co., Ltd.) at 8,000 in Example 1. The results are shown in Table 3. rpm for 10 minutes to obtain 5% by mass water dispersion. An aqueous Sodium chloride Solution (special grade, manufac Example 14 tured by Wako Pure Chemical Industries Ltd.) was added and 0213 A protein enriched vegetable juice beverage was again dispersed by a TKhomo mixer (MARKII, manufac prepared in the same operation as in Example 10 Such that the tured by Tokushu Kika Kogyo Co., Ltd.) at 8,000 rpm for 10 concentration of cellulose composite A in a final beverage minutes. was 0.2% by mass and the concentration of soybean protein 0224. To the seasoning, dried bonito powder (dried bonito was 0.5% by mass, and no FIM pectin was added. powder manufactured by YAMAKI Co., Ltd.) was added so 0214. The beverage was evaluated in the same manner as as to satisfy a concentration of 0.5% by mass, stirred by a in Example 1. The results are shown in Table 3. propeller stirrer and treated by a high-pressure homogenizer (Manton-Gaulin Homogenizer manufactured by APV, pres Comparative Example 5 Sure: 20 MPa) to obtain a high salt concentration seasoning 0215. A protein enriched vegetable juice beverage was (the composition of the resultant seasoning was as follows: prepared in the same operation as in Example 10 Such that the cellulose dispersion A: 1% by mass, Sodium chloride concen concentration of soybean protein was 0.5% by mass and the tration: 1.0 mol/L, dried bonito powder: 0.5% by mass and concentration of HM pectin was 0.2% by mass, and no cel pH: 6.6). lulose composite was added. 0225. The appearance of the seasoning was evaluated in 0216. The beverage was evaluated in the same manner as the same manner as in Example 1. As a result, separation was in Example 1. The results are shown in Table 3. evaluated as (9, sedimentation as (9 and aggregation as (9. Comparative Example 6 Example 17 0217. In the same operation as in Example 10, the cellu 0226 To the seasoning obtained in Example 16, glacial lose composite to be used was cellulose composite Jobtained acetic acid was further added to control pH to be 4.5. The in Comparative Example 2. Furthermore, a protein enriched mixture was stirred by a propeller stirrer to obtain an acidic Vegetable juice beverage was prepared such that the concen and high salt concentration seasoning (the composition of the tration of cellulose composite J in a final beverage was 0.2% resultant seasoning was: cellulose dispersion A: 1% by mass, by mass and the concentration of a soybean protein was 0.5% sodium chloride concentration: 1.0 mol/L, dried bonito pow by mass and the concentration of HM pectin was 0.1% by der: 0.5% by mass and pH: 4.5). a SS. 0227. The appearance of the seasoning was evaluated in 0218. The beverage was evaluated in the same manner as the same manner as in Example 1. As a result, separation was in Example 1. The results are shown in Table 3. evaluated as (9, sedimentation as (9 and aggregation as (9. Example 15 Comparative Example 8 0219 Cellulose composite A was dispersed by a TKhomo 0228. In the same operation as in Example 16, the cellu mixer (MARKII, manufactured by Tokushu Kika Kogyo Co., lose composite G obtained in Comparative Example 1 was Ltd.) at 8,000 rpm for 10 minutes to prepare 10% by mass used to obtain a high salt concentration seasoning (the com water dispersion. The water dispersion and a vegetable fruit position of the resultant seasoning was: cellulose dispersion juice milk beverage (commercially available product: “Veg A: 1% by mass, sodium chloride concentration: 1.0 mol/L, etable & soy milk' manufactured by ITO EN Ltd., composi dried bonito powder: 0.5% by mass and pH: 6.6). tion: vegetable juice 25%, fruit juice 5%, soy milk 10%, 0229. The appearance of the seasoning was evaluated in vegetable protein 3.1 g/777 g) were dispersed by a TKhomo the same manner as Example 1. As a result, separation was mixer (MARKII, manufactured by Tokushu Kika Kogyo Co., evaluated as X, sedimentation as X and aggregation as A. US 2014/0377442 A1 Dec. 25, 2014

Example 18 was treated by grind stone rotation type pulverizer (grinder 0230 Wet cake like cellulose was prepared in the same rotation number: 1800 rpm) twice while changing a grinder manner as in Example 1, and gellan gum (GLG) was used as clearance from 110 to 80 um. Subsequently, the resultant a hydrophilic gum in place of CSG to prepare a cellulose water dispersion was directly passed through a high-pressure composite. The preparation method is as follows. MCC/GLG homogenizer (treatment pressure: 55 MPa) 18 times to obtain (deacyl-form gellan gum, trade name: Kelco gel manufac cellulose slurry. When this cellulose slurry was observed by a tured by CPKELCO)/CMC-Na (F-7A manufactured by Dai scanning electron microscope, extremely micro fibrous cel ichi Kogyo Seiyaku Co., Ltd., viscosity of 1% solution of 11 lulose having a major axis/minor axis ratio of 30 to 300 was mPas) were weighed so as to satisfy a mass ratio of 90/5/5. To observed. this mixture, water was added so as to satisfy a solid content of 50% by mass. The resultant mixture was kneaded by a 0237 To the micro fibrous cellulose slurry obtained planetary mixer to obtain cellulose composite N. The knead above, carboxymethylcellulose Sodium (1% by massaqueous ing energy was 0.6 kWh/kg. The kneading temperature, solution, viscosity: about 3400 mPas) and dextrin (DE: about which was measured in the same manner as in Example 1, was 23) were added such that the ratio of cellulose:carboxymeth 20 to 60° C. throughout the kneading and the achieving tem ylcellulose sodium (water soluble gum):dextrin (hydrophilic perature was 50 to 60° C. substance) was 70:18:12 (parts by mass). The mixture (15 kg) 0231. The storage elastic modulus (G") was 0.32 Pa and the was stirred and mixed by a stirring-type homogenizer (“T. K. Volume average particle diameter was 6.5um. The colloidal AUTO HOMO MIXER' manufactured by Tokushu Kika cellulose component was 45% by mass and the particle L/D Kogyo Co., Ltd.) at 8000 rpm for 30 minutes to obtain a was 1.6. The dispersion stability was evaluated by using cellulose solution mixture. Subsequently, the Solution mix cellulose composite N in the same manner as in Example 1. ture was casted by an applicator on an aluminum board to a 0232 Furthermore, this cellulose composite N was used in thickness of 2 mm, dried by a hot air dryer at 120° C. for 45 the same manner as in Example 1 to prepare a calcium minutes to obtain a film. This film was pulverized by a cutter enriched vegetable fruit juice and Suspension stability was mill (manufactured by Fuji Paudal Co., Ltd.) into pieces, to a evaluated. The results are shown in Table-1. extent that can pass through a sieve having an opening of 1 mm to obtain a cellulose dry composition. Example 19 0238. Subsequently, a stabilizer is prepared which con 0233 Wet cake like cellulose was prepared in the same tains the cellulose dry composition and psyllium seed gum manner as in Example 1, Xanthan gum was used as a hydro (the same hydrophilic gum as used in Example 1) in a mass philic gum in place of CSG to prepare a cellulose composite. ratio of 9:1. The stabilizer and water were weighed so as to The test production is as follows. MCC/xanthane gum (Bis obtain a water dispersion having a solid content of 1% by top NSD-X manufactured by San-Ei Gen F.F.I., Inc.)/CMC mass and dispersed by a “T.K. homo mixer' (manufactured Na (F-7A manufactured by Dai-ichi Kogyo Seiyaku Co., by Tokushu Kika Kogyo Co., Ltd.) at 8,000 rpm for 10 min Ltd., viscosity of 1% solution of 11 mPas) were weighed so utes to obtain cellulose composition P(this composition was as to satisfy a mass ratio of 90/2/8. To this mixture, water was a mixture not a composite). The kneading energy (stirring added so as to satisfy a solid content of 48% by mass. The energy by T.K. homo mixer) was, in total, less than 0.005 resultant mixture was kneaded by a planetary mixer to obtain kWh/kg. The kneading (stirring by the T.K. homo mixer) cellulose composite O. The kneading energy was 0.6 kWh/ temperature in the coexistence with a hydrophilic gum, which kg. The kneading temperature, which was measured in the was measured in the same manner as in Example 1, and it was same manner as in Example 1, was 20 to 60° C. throughout 20 to 60° C. during the kneading and the achieving tempera the kneading and the achieving temperature was 50 to 60° C. ture was 50 to 60° C. 0234. The storage elastic modulus (G") was 0.35 Pa and the Volume average particle diameter was 6.3 um. The colloidal 0239. The volume average particle diameter was 37.9 um cellulose component was 49% by mass and the particle L/D and the colloidal cellulose component was 75% by mass. As was 1.6. The dispersion stability was evaluated by using a result of measuring storage elastic modulus in the same cellulose composite O in the same manner as in Example 1. operation as in Example 1, it was 22 Pa. The dispersion 0235 Furthermore, this cellulose composite O was used in stability of cellulose composition P was evaluated in the same the same manner as in Example 1 to prepare a calcium manner as in Example 1. enriched vegetable fruit juice and Suspension stability was 0240 Furthermore, using this cellulose composition P, a evaluated. The results are shown in Table-1. calcium enriched vegetable fruit juice was prepared in the same manner as in Example 1 and the Suspension stability Comparative Example 9 thereof was evaluated. The results are shown in Table-2. As a 0236 Commercially available wood pulp (average poly result, since cellulose composition Phad a verythin and long merization degree-1720, C-cellulose content=78% by mass) particle shape and G' was extremely high, the components of was cut into 6x16 mm rectangular chips, then water was the resultant beverage were aggregated, viscosity was very added so as to obtain a solid content concentration of 80% by high and the feeling of the beverage in the throat became bad. mass. This was passed once through a cutter mill (interval 0241. Note that the addition concentration of cellulose between cutting head and horizontal blade: 2.03 mm, impel composition P was set to 0.03% by mass in order to obtain the ler rotation number: 3600rpm) so as not to separate water and same beverage viscosity as in each of Examples to prepare a pulp chips as carefully as possible. The materials treated by beverage having viscosity of 10 mPa's or less as a test product the cutter mill and water were weighed so as to satisfy a in the same operation as in Example 1. As a result, separation, cellulose concentration of 1.5% by mass and stirred until aggregation, and Viscosity were evaluated as (); however, entangled fibers were released. The resultant water dispersion aggregation was evaluated as X. US 2014/0377442 A1 Dec. 25, 2014

Example 20 kneading time was extended from that of Example 1 and the 0242. A wet cake like cellulose was prepared in the same total kneading energy was 0.50 kWh/kg. The kneading tem manner as in Example 1 and a cellulose composite was pre perature, which was measured in the same manner as in pared by using CSG as a hydrophilic gum and CMC-Na as a Example 1, was 20 to 80°C. throughout the kneading and the water soluble gum. A test production was as follows. MCC/ achieving temperature was 70 to 80°C. The storage elastic CSG (psyllium seed husk food made manufactured by modulus (G) was 0.13 Pa and the volume average particle Shikibo Ltd. A 1% solution has a viscosity of 198 mPas)/ diameter was 6.3 p.m. The colloidal cellulose component was CMC-Na (F-7A manufactured by Dai-ichi Kogyo Seiyaku 55% by mass and the particle L/D was 2.0. The dispersion Co., Ltd., viscosity of 1% solution: 11 mPas) were weighed stability was evaluated by using cellulose composite R in the so as to have a mass ratio of 90/5/5. To this mixture, water was same manner as in Example 1. added so as to have a solid content of 37% by mass. The 0246. Furthermore, this cellulose composite R was used in mixture was kneaded by a planetary mixer to obtain cellulose the same manner as in Example 1 to prepare a calcium composite Q. The kneading energy was 0.05 kWh/kg (opera enriched vegetable fruit juice and Suspension stability was tion conditions of the planetary mixer were the same as in evaluated. The results are shown in Table-1. Example 1 and the kneading energy was controlled depend ing upon the operation time). The kneading temperature, Evaluation of Viscoelasticity Measurement which was measured in the same manner as in Example 1, was 20 to 60° C. throughout the kneading and the achieving tem 0247 The measurement results of viscoelasticity of cellu perature was 50 to 60° C. lose composite A (Example 1) and cellulose composite K 0243 The storage elastic modulus (G") was 0.06 Pa and the (Comparative Example 3) are shown in FIGS. 1 and 2. Volume average particle diameter was 8.2 Lum. The colloidal 0248 From FIG. 1, it is found that an acidic water disper cellulose component was 38% by mass and the particle L/D sion of cellulose composite A has a high storage elastic modu was 2.2. The dispersion stability was evaluated by using lus at a point near a strain of 20%, compared to that of the pure cellulose composite Q in the same manner as in Example 1. water dispersion (pure water: 0.02 Pa->pH 4:0.58 Pa). Fur 0244. Furthermore, this cellulose composite Q was used in thermore, from FIG. 2, it is found that an acidic water disper the same manner as in Example 1 to prepare a calcium sion of cellulose composite K (cellulose composite obtained enriched vegetable fruit juice and Suspension stability was in accordance with the process of Examples of Patent Litera evaluated. The results are shown in Table-1. ture 3) has a low storage elastic modulus at a point near a strain of 20%, compared to that of the pure water dispersion Example 21 (pure water: 0.24 Pa->pH 4:0.01 Pa). 0245. A wet cake like cellulose was prepared in the same 0249. In the cellulose composite obtained by kneading by manner as in Example 1 and a cellulose water dispersion was applying conventional energy, the storage elastic modulus in prepared in the conditions that the mass ratio of MCC/CSG/ an acidic or high salt concentration state is lower than those in CMC-Na is 90/5/5 and solid content is 40% by mass. This pure water, thus Suspension stability becomes lower. In con cellulose water dispersion was kneaded by the same appara trast, for the cellulose composite obtained by kneading by tus as in Example 1. The kneading temperature was con applying high energy, the storage elastic modulus in an acidic trolled by supplying hot water (50° C.) in the jacket of the or high salt concentration State is high, thus the Suspension kneading container to obtain cellulose composite R. The stability is improved. TABLE 1. Example

2 3 4 5 6 7

Cellulose composite A. B C D E F M Composition Cellulose 90 90 90 50 95 90 90 (mass ratio) CSG 5 3 9 25 2.5 10 5 Gellangum Xanthan gum Water-soluble gum 5 7 1 25 2.5 O 5 (Type of water- (Carboxy (Carboxy- (Gellan (Carboxy- (Sodium (Carboxy- (LM Soluble gum) methyl methyl- gum) methyl- alginate Na) methyl- pectin) cellulose Na) cellulose Na) cellulose Na) cellulose Na) Hydrophilic gum water soluble 50/50 30, 70 90.10 50/50 50/50 10O.O 50/50 gum ratio Kneading energy kWh/kg O.6O O.10 OSO O.60 O.6O OSO O.SO Physical value Volume average 6.2 6.8 7.5 5.8 7.8 7.4 7.2 of cellulose particle diameter composite Lim Colloidal cellulose 55 45 53 36 43 56 S4 content % by mass Storage elastic O48 O.20 O.18 O.20 OSO O.15 O.17 modulus (G) Pa Particle LD 1.6 2.0 1.6 1.6 1.6 1.6 1.6 Separation (3) (3) (3) (3) (3) O (3) Aggregation (6) (6) (6) (6) (6) (6) (6) Sedimentation (3) (3) (3) (3) (3) (3) (3) Viscosity (3) (3) (3) (3) (3) (3) (3) US 2014/0377442 A1 Dec 25, 2014 20

TABLE 1-continued Type of beverage evaluated Vegetable fruit juice Functional food material enriched Milk calcium Evaluation Separation (3) O O (3) (3) A O results of Aggregation (3) O (3) O (3) O O beverage Sedimentation (6) O (6) O (6) O O Viscosity (3) (3) (3) (3) O (3) O Example

8 9 18 19 2O 21

Cellulose composite A. A. N O Q R Composition Cellulose 90 90 90 90 90 90 (mass ratio) CSG 5 5 5 5 Gellangum 5 Xanthan gum 2 Water-soluble gum 5 5 5 8 5 5 (Type of water (Carboxy- (Carboxy- (Carboxy- (Carboxy- (Carboxy- (Carboxy Solublegum) methyl- methyl- methyl- methyl- methyl- methyl cellulose Na) cellulose Na) cellulose Na) cellulose Na) cellulose Na) cellulose Na) Hydrophilic gum water soluble 50/50 50/50 50/50 20.80 50/50 50/50 gum ratio Kneading energy kWh/kg O60 O.60 O60 O.60 O.OS OSO Physical value Volume average 6.2 6.2 6.5 6.3 8.2 6.3 of cellulose particle diameter composite Lim Colloidal cellulose 55 55 45 49 38 55 content % by mass Storage elastic O48 O.48 O.32 O.35 O.O6 O.13 modulus (G) Pa Particle LD 1.6 1.6 1.6 1.6 2.2 2.0 Separation (3) (3) O O A A Aggregation (3) (3) (3) (3) O (3) Sedimentation (6) (6) A (6) O O Viscosity (3) (3) (3) A (3) (3) Type of beverage evaluated Sports Vegetable Vegetable Vegetable Vegetable Vegetable drink fruit juice fruit juice fruit juice fruit juice fruit juice Functional food material enriched Milk 3-glucan Milk Milk Milk Milk calcium calcium calcium calcium calcium Evaluation Separation (6) (6) A (6) A A results of Aggregation (3) (3) O A O O beverage Sedimentation (3) (3) A O A A Viscosity (6) (6) (3) A (6) (6)

TABLE 2 Comparative Example

1 2 3 4 9 Cellulose composite/cellulose composition* G J K L P* Composition Cellulose 8O 90 8O 90 63 (mass ratio) CSG O 5 O 5 10 Water-soluble gum 2O 5 2O 5 16.2 (Type of water-soluble gum) (Carboxy- (Carboxy- (Carboxy- (Carboxy- (Carboxy methyl- methyl- methyl- methyl- methyl cellulose Na) cellulose Na) cellulose Na) cellulose Na) cellulose Na) Hydrophilic gum/water solublegum ratio Of 100 50/50 Of 100 50/50 1016.2 Kneading energy kWh/kg OSO O.04 O.O3 less less than 0.005 than 0.005 Physical value Volume average particle 8.8 13.5 3.4 3.5 39 of cellulose diameter Im composite Colloidal cellulose content 35 28 40 72 75 wt % Storage elastic modulus (G') O.O2 O.O1 O.O1 O.O1 22 Pa) Particle LD 1.6 2.4 2.4 1.6 160 Separation O X X X (3) Aggregation A X X X (3) Sedimentation A O A A (6) Viscosity (3) (3) O (3) X Type of beverage evaluated Vegetable fruit juice Functional food material enriched Milk calcium US 2014/0377442 A1 Dec. 25, 2014

TABLE 2-continued Comparative Example

1 2 3 4 9 Evaluation Separation X X X X (6) results of Aggregation X X X X X beverage Sedimentation X O A A (3) Viscosity (3) (3) O O X

TABLE 3 2. The cellulose composite according to claim 1, wherein the hydrophilic gum is an anionic polysaccharide. Comparative Example Example 3. The cellulose composite according to claim 1, wherein the hydrophilic gum is a branched anionic polysaccharide. 10 11 12 13 14 S 6 4. The cellulose composite according to claim 1, wherein Type of cellulose composite A A A M A — J the hydrophilic gum is at least one selected from the group Composition Cellulose O2 O2 (0.1 O3 O2 O O.2 consisting of gellan gum, Xanthan gum, karaya gum and composite psyllium seed gum. (% by mass) Soybean protein O.S. O.S 1 O.S. O.S. O.S O.S 5. The cellulose composite according to claim 1, wherein (% by mass) the hydrophilic gum is psyllium seed gum. HM pectin O1 O.OS O.1 O2 O O.2 O.1 (% by mass) 6. The cellulose composite according to claim 1, wherein Evaluation Separation (3) O O. O. A X X the cellulose composite comprises 50 to 99% by mass of results of Aggregation (3) (3) (3) (3) A X A beverage Sedimentation (3) (3) O O (3) X X cellulose and 1 to 50% by mass of the hydrophilic gum and Viscosity (3) (3) O O O (3) (3) has a storage elastic modulus (G) of 0.15 Pa or more. 7. The cellulose composite according to claim 1, further containing a water solublegum different from the hydrophilic INDUSTRIAL APPLICABILITY gum. 0250. The present invention is useful for enhancing com 8. The cellulose composite according to claim 1, wherein mercial value by Suppressing occurrence of separation, the water Soluble gum is at least one selected from the group aggregation and sedimentation to attain dispersion stability consisting of carboxymethylcellulose sodium, LM pectin, and Suspension stability in a food and drink containing a Sodium alginate and gellan gum. cellulose composite and having pH 5 or less or a salt concen 9. The cellulose composite according to claim 1, wherein a tration of 0.01 mol/L or more. Particularly, the present inven mass ratio of the hydrophilic gum and the water solublegum tion is useful for exhibiting excellent Suspension stability in a is 30/70 to 9971. food and drink containing a water-insoluble component Such 10. A food and drink containing the cellulose composite as a functional food material. according to claim 1 wherein the food and drink have pH 5 or 1. A cellulose composite comprising cellulose and a hydro less or a salt concentration of 0.01 mol/L or more. philic gum, wherein the cellulose composite has a storage elastic modulus (G) of 0.06 Pa or more in a water dispersion 11. The food and drink according to claim 10, containing of pH 4 which contains the cellulose composite in an amount 0.01% by mass or more of a water-insoluble component. of 1% by mass. k k k k k