TWI811340B - Beverage, packaged beverage and method for inhibiting coagulation of fungus or treated fungus - Google Patents

Abstract

The beverage of the present invention does not contain protein derived from milk, contains bacterial cells and/or bacterial cell processed materials, and soybean polysaccharides, and satisfies the following formulas 1 to 3; Formula 1: 0.001 mass %≦ (bacterial cells and / or the content of the bacterial cell treatment) (mass %) ≦ 0.22 mass %; Formula 2: 0.0001 mass % ≦ soybean polysaccharide content (mass %) ≦ 1 mass %; Formula 3: 0.1 ≦ {soybean polysaccharide content (mass %)/(content of bacterial cells and/or bacterial cell treated materials) (mass %)}.

Description

Beverages, container-packed beverages, and methods for inhibiting the aggregation of bacterial cells or bacterial cell treated substances

The present invention relates to a beverage, a container-packed beverage, and a method for inhibiting the aggregation of bacterial cells or bacterial cell treated materials.

It is known that various ingredients are blended into beverages from the viewpoints of palatability, appearance, shelf life, etc. For example, Patent Document 1 discloses the use of soybean polysaccharides and water-insoluble fermented cellulose particles in a beverage containing fermented milk to suppress the precipitation of milk protein.

On the other hand, against the backdrop of rising health concerns in recent years, functional beverages incorporating lactic acid bacteria are attracting attention. There are beverages containing lactic acid bacteria, but in the beverages containing lactic acid bacteria, aggregation of lactic acid bacteria powder is known. Therefore, for example, Patent Document 2 discloses a technology in which insoluble solid components such as lactic acid bacteria powder are dispersed by suppressing pH by containing natural gellan gum and water-soluble calcium salts. Prior technical literature patent documents

Patent Document 1: Japanese Patent Application Publication No. 2014-19 Patent Document 2: Japanese Patent Application Publication No. 2007-325506

[Problem to be solved by the invention]

However, the technology described in Patent Document 1 uses insoluble fermented cellulose particles and soybean polysaccharides in combination to suppress precipitation due to aggregation of proteins contained in fermented milk. In addition, the technology described in Patent Document 2 requires specific polymer polysaccharides such as native gellan gum. Natural gellan gum has a tendency to decompose due to acid, so the acidic ingredients that can be used are limited, and there is room for improvement in terms of design freedom.

The present inventors conducted intensive research in order to contain bacterial cells or treated bacterial cells such as lactic acid bacteria and suppress floc aggregates of the bacterial cells or treated bacterial cells. As a result, they found that there are conditions under which a good aggregation-inhibiting effect can be obtained by blending bacterial cells or bacterial cell processed materials with soybean polysaccharides at a predetermined ratio, and the present invention was completed. It is especially effective for beverages that do not contain milk-derived protein. [Technical means to solve the problem]

According to the present invention, Provide a beverage that does not contain protein derived from milk and Contains bacterial cells and/or bacterial cell processed materials, and soybean polysaccharides, and satisfies the following formulas 1 to 3; Formula 1: 0.001 mass % ≦ (content of bacterial cells and/or bacterial cell treated materials) (mass %) ≦ 0.22 mass %; Formula 2: 0.0001 mass% ≦ soybean polysaccharide content (mass %) ≦ 1 mass%; Formula 3: 0.1≦{Soybean polysaccharide content (mass %)/(content of bacterial cells and/or bacterial cell treatments) (mass %)}.

Furthermore, according to the present invention, Provide a beverage that does not contain protein derived from milk, and Contains bacterial cells and/or bacterial cell processed materials, and soybean polysaccharides, and satisfies the following formulas 4 to 6, Formula 4: 0.22 mass % < (content of bacterial cells and/or bacterial cell treated materials) (mass %) ≦ 0.35 mass %; Formula 5: 0.044 mass % < soybean polysaccharide content (mass %) ≦ 1 mass %; Formula 6: 0.2≦{Soybean polysaccharide content (mass %)/(content of bacterial cells and/or bacterial cell treatments) (mass %)}.

According to the present invention, there is provided a container-packed beverage in which the above-mentioned beverage is filled into a container.

Furthermore, according to the present invention, Provided is a method for inhibiting the aggregation of bacterial cells or bacterial cell processed substances in a beverage containing bacterial cells and/or bacterial cell processed substances, and soybean polysaccharides, and satisfying the following formulas 8 to 10, Formula 8: 0.001 mass % ≦ (content of bacterial cells and/or bacterial cell treated materials) (mass %) ≦ 0.22 mass %; Formula 9: 0.0001 mass % ≦ soybean polysaccharide content (mass %) ≦ 1 mass %; Formula 10: 0.1 ≦ {soybean polysaccharide content (mass %)/(content of bacterial cells and/or bacterial cell treatments) (mass %)}.

Furthermore, according to the present invention, Provided is a method for inhibiting the aggregation of bacterial cells or bacterial cell processed substances in a beverage containing bacterial cells and/or bacterial cell processed substances, and soybean polysaccharides, and satisfying the following formulas 11 to 13, Formula 11: 0.22 mass % < (content of bacterial cells and/or bacterial cell treated materials) (mass %) ≦ 0.35 mass %; Formula 12: 0.044 mass % < soybean polysaccharide content (mass %) ≦ 1 mass %; Formula 13: 0.2 ≦ {soybean polysaccharide content (mass %)/(content of bacterial cells and/or bacterial cell treatments) (mass %)}. [Effects of the invention]

According to the present invention, the aggregation of bacterial cells or bacterial cell processed materials in beverages can be effectively suppressed.

Hereinafter, embodiments of the present invention will be described. In addition, in this specification, unless otherwise stated, the content of each component represents the mass (mass %) with respect to the mass of the whole drink.

＜Drinks＞ The beverage of the present invention contains at least one of bacterial cells and bacterial cell processed materials, or may contain both. Examples of types of beverages include functional beverages, non-dairy beverages, sports drinks, water-like beverages, and the like. In addition, beverages that do not contain milk-derived protein are also targeted by the present invention. In addition, so-called sports drinks are drinks that contain a large amount of mineral components and are mainly consumed to quickly replenish water or minerals lost in the form of sweating due to exercise. Furthermore, water-like beverages also include beverages that look like water at first glance or have turbidity due to emulsifiers. Furthermore, among these beverages designed in such a way that the flavor and sweetness of fruits or dairy products can be felt, the invention is also targeted.

The beverage of the present invention combines "(content of bacterial cells and/or processed bacterial cells) (mass %)", "soybean polysaccharide content (mass %)" and "soybean polysaccharide content (mass %)/( Content of bacterial cells and/or bacterial cell treated materials) (mass %)" is set to a specific range. The details are as follows.

The beverage of the present invention satisfies conditions 1 to 3. Formula 1: 0.001 mass % ≦ (content of bacterial cells and/or bacterial cell treated materials) (mass %) ≦ 0.22 mass % Formula 2: 0.0001 mass % ≦ soybean polysaccharide content (mass %) ≦ 1 mass % Formula 3: 0.1≦{Soybean polysaccharide content (mass %)/(content of bacterial cells and/or bacterial cell treatments) (mass %)} In addition, the preferred upper limit of Formula 3 is 1,000.

Furthermore, the beverage of the present invention satisfies conditions 4 to 6. Formula 4: 0.22 mass % < (content of bacterial cells and/or bacterial cell treated materials) (mass %) ≦ 0.35 mass % Formula 5: 0.044 mass % < soybean polysaccharide content (mass %) ≦ 1 mass % Formula 6: 0.2≦{Soybean polysaccharide content (mass %)/(content of bacterial cells and/or bacterial cell treatments) (mass %)} In addition, the preferred upper limit of Formula 6 is 4.54.

By setting the above {soybean polysaccharide content (mass %)/(content of bacterial cells and/or bacterial cell processed materials) (mass %)} above the lower limit value, the palatability of the beverage can be well-balanced, On the one hand, it is easy to improve the effect of inhibiting aggregation. On the other hand, by setting the above {soybean polysaccharide content (mass %)/(content of bacterial cells and/or bacterial cell processed materials) (mass %)} below the upper limit, the flavor of the beverage can be maintained while Improve the function or palatability of beverages, and maintain good aggregation-inhibiting effects.

That is, the beverage of the present invention is made by specifically specifying "(content of bacterial cells and/or processed bacterial cells) (mass %)", "soybean polysaccharide content (mass %)" and "soybean polysaccharide content (mass %)" %)/(content of bacterial cells and/or bacterial cell treated materials) (mass %)" range to improve the dispersion of bacterial cells and bacterial cell treated materials. In other words, the present invention has discovered the conditions under which an excellent aggregation-inhibiting effect on the bacterial cells and/or the treated bacterial cells can be obtained by properly blending the bacterial cells and/or the bacterial cell treated material with soybean polysaccharides.

[Bacterial cells, bacterial cell treated materials] Examples of bacterial cells include bacterial cells of lactic acid bacteria and bacterial cells of yeast. Moreover, lactic acid bacteria include, in addition to lactobacilli and lactococci, bifidobacteria which are lactic acid bacteria in a broad sense. The bacterial cells of the lactic acid bacteria are not limited as long as they are commonly used in food and drink, but examples include Lactobacillus genus, Bifidobacterium genus, Leuconostoc genus, Lactococcus genus (Lactococcus), Pediococcus (Pediococcus), Enterococcus (Enterococcus), Streptococcus (Streptococcus), Weissella (Weissella) and other lactic acid bacteria. One type of these bacterial cells may be used, or two or more types may be mixed and used. For example, lactic acid bacteria of L. acidophilus can be obtained by the method described in International Publication No. 2012/029825, lactic acid bacteria of L. gasseri can be obtained by the method described in Japanese Patent Application Publication No. 2015-96542, L. amylovorus The bacterial cells can be obtained by the method described in International Publication No. 2011/155518, and the processed products such as the broken cells of lactic acid bacteria can be obtained by the method described in International Publication No. 2011/155518.

Examples of the bacterial cell processed product include crushed bacterial cells obtained by crushing the above-mentioned bacterial cells. In addition, examples of the bacterial cells and bacterial cell treated products used in the present invention are those obtained by freeze-drying or spray-drying.

The lower limit of the total content (mass %) of (microbial cells and/or microbial cell treated substances) is preferably 0.001 mass % or more, 0.002 mass % or more, 0.003 mass % or more, and 0.005 with respect to the entire beverage. Mass % or more, 0.01 mass % or more, 0.02 mass % or more, 0.05 mass % or more, 0.06 mass % or more, 0.07 mass % or more, 0.08 mass % or more, 0.09 mass % or more, 0.1 mass % or more, 0.15 mass % or more. In this way, the functions of the bacteria are effectively obtained.

On the other hand, the upper limit of the total content (mass %) of (bacterial cells and/or bacterial cell treated materials) is preferably 0.35 mass % or less, 0.3 mass % or less, 0.25 mass % or less, and 0.22 mass % or less. %the following. Thereby, a good balance can be achieved between the good aggregation-inhibiting effect and the palatability of the drink.

[Soybean polysaccharides] Soybean polysaccharides are water-soluble polysaccharides extracted from soybeans, and their main component is hemicellulose. Examples of commercially available soybean polysaccharides include SOYAFIVE SZ-R100 (manufactured by Fuji Oil Co., Ltd.), SM-1200 (manufactured by Saneigen FFI Co., Ltd.), and the like.

The content (mass %) of soybean polysaccharides is set based on the total content (mass %) of the above (bacterial cells and/or bacterial cell treated materials). Specifically, when the total content (mass %) of (microbial cells and/or microbial cell treated materials) satisfies Formula 1, the content of soybean polysaccharides is obtained from the viewpoint of obtaining a good aggregation-inhibiting effect. Preferable lower limits (mass %) are, in order, 0.0001 mass % or more, 0.0025 mass % or more, 0.003 mass % or more, 0.004 mass % or more, 0.005 mass % or more, 0.007 mass % or more, and 0.01 mass % or more. On the other hand, the upper limit of the content (mass %) of soybean polysaccharides is 1 mass % or less, but from the viewpoint of maintaining the functions, flavors, and palatability of the beverage, it is preferably 0.9 mass % or less. % or less, 0.8 mass% or less, 0.7 mass% or less. Furthermore, when the total content (mass %) of (microbial cells and/or microbial cell treated materials) satisfies Formula 4, from the viewpoint of obtaining a good aggregation-inhibiting effect, the content (mass %) of soybean polysaccharides %) is more than 0.044 mass %, more preferably 0.05 mass % or more. On the other hand, the upper limit of the content (mass %) of soybean polysaccharides is 1 mass % or less, but from the viewpoint of maintaining the functions, flavors, and palatability of the beverage, it is preferably 0.9 mass % or less. % or less, 0.8 mass% or less, 0.7 mass% or less.

Furthermore, it is preferable that the absorbance of the beverage of the present invention at a wavelength of 660 nm satisfies the following formula 7. When the absorbance is above the lower limit value and below the upper limit value, it becomes a drink with a good appearance. Formula 7: 0≦Absorbance≦3.3 In addition to the above-mentioned absorbance being used in the form of the appearance of general beverages, the absorbance at a wavelength of 660 nm of functional drinks, sports drinks, water-like drinks, etc. can also be used as 3.3 or less. Therefore, the beverage of the present invention can be distributed and sold in the form of general beverages, functional beverages, sports drinks, water-like beverages and other beverages. The absorbance of each beverage can be measured using a spectrophotometer at a wavelength of 660 nm.

[Physical properties and properties of beverages] The beverage of the present invention may be a non-carbonated beverage, or may be made into a carbonated beverage by containing carbon dioxide. In this case, the gas capacity of carbon dioxide to be added is not particularly limited, but is preferably 1.0 or more and 5.0 or less, more preferably 2.0 or more and 4.0 or less. Furthermore, the gas capacity refers to the value obtained by dividing the volume of carbon dioxide dissolved in a carbonated drink at one atmospheric pressure and 20°C by the volume of the carbonated drink.

The pH (20° C.) of the beverage of the present invention is not particularly limited as long as it is weakly acidic, but is preferably 6.5 or less, more preferably 6 or less, and even more preferably 5.5 or less. On the other hand, the pH (20°C) of the beverage is preferably 3 or more, more preferably 3.2 or more.

When producing the beverage of the present invention, as long as the pH is within the above range due to the raw materials used, there is no need to adjust the pH. If the pH is outside the above range, pH adjustment is performed using a pH adjuster. The lower limit value is preferably 3.0 or more.

As a pH adjuster, organic or inorganic edible acids or their salts commonly used as sour agents may be used. Examples include: citric acid, malic acid, tartaric acid, acetic acid, phytic acid, lactic acid, and fumaric acid. , succinic acid, gluconic acid and other organic acids, phosphoric acid and other inorganic acids, or their sodium salts, calcium salts or potassium salts, etc. The usage amount of the pH adjuster is not particularly limited as long as the pH can be set to a desired pH without affecting the flavor of the beverage.

The Brix value of the beverage of the present invention is not particularly limited, but from the viewpoint of achieving a good flavor while having moderate calories, it is preferably 0.1 to 35, more preferably 0.5 to 20.

Brix value (Bx) is the reading of a sugar refractometer at 20°C. For example, it refers to the value (Bx) measured at 20°C using a digital refractometer Rx-5000α (manufactured by Atago Company).

The beverage of the present invention may be blended with other ingredients commonly used in ordinary beverages within a range that does not impair the effects of the present invention.

[Other ingredients] For example, the beverage of the present invention may use thickening polysaccharides other than the above-mentioned soybean polysaccharides. The so-called thickening polysaccharides are polysaccharides that impart viscosity to aqueous liquids and are a type of thickening stabilizer. Examples of the thickening polysaccharides other than the above-mentioned soybean polysaccharides include agar, gelatin, pectin, carrageenan, galactomannan, polyglucomannan, gum, and guar. Gum, tamarind seed gum, tamarind gum, acacia gum, tara gum and alginate, etc. Among them, one or more types selected from the group consisting of pectin, carrageenan, locust bean gum, sanxian gum, guar gum, marin seed gum, tamarind gum, and gum arabic are preferred.

For example, in order to impart sweetness to the beverage of the present invention, monosaccharides (glucose, fructose, xylose, galactose, etc.), disaccharides (sucrose, maltose, lactose, trehalose, isomaltulose, etc.) may be blended. Oligosaccharides (fructooligosaccharides, malto-oligosaccharides, isomaltooligosaccharides, galactooligosaccharides, coupled sugars, etc.), sugar alcohols (erythritol, xylitol, sorbitol, maltitol, lactitol, Reduced isomaltulose, reduced maltose, etc.), isomerized sugars such as fructose glucose liquid sugar, etc. In addition, high-intensity sweeteners such as sucralose, aspartame, acesulfame potassium, and stevia may be blended.

Furthermore, for example, fruit juice, etc. may be blended with the beverage of the present invention.

In the beverage of the present invention, various additives allowed by the beverage can also be added, such as antioxidants (vitamin E, ascorbic acid, cysteine hydrochloric acid, etc.), spices (lemon spice, orange spice, grape spice, peach spice, apple spice) Flavors, etc.), pigments (carotenoid pigments, anthocyanin pigments, safflower pigments, gardenia pigments, caramel pigments, various synthetic colorants, etc.), etc. In addition, in order to enhance health functions, various functional ingredients such as vitamins (vitamin B complex, vitamin C, vitamin E, vitamin D, etc.), minerals (calcium, potassium, magnesium, etc.), dietary fiber, etc. can be added.

＜How to make drinks＞ The beverage of the present invention can be produced by known methods. Specifically, the above-mentioned bacterial cells or treated bacterial cells are homogenized in advance, and then mixed with other ingredients such as water and soybean polysaccharides to prepare a beverage, and then heat-sterilized to prepare a beverage.

＜Containerized drinks＞ The container-packed beverage of the present invention is obtained by filling the above-mentioned beverage into a container.

As a container, a well-known container capable of sealing a beverage can be appropriately selected and used. Examples include sealed containers made of individual components such as glass, paper, plastic (polyethylene terephthalate (PET), etc.), aluminum, and steel, or composite materials or laminated materials thereof. In addition, the type of container is not particularly limited, and examples include: PET bottles, aluminum cans, steel cans, paper bags, ice cups, bottles, etc. Furthermore, from the viewpoint that the transparency, color, etc. can be confirmed by observing the appearance of the beverage, the color of the container is preferably transparent, and more preferably colorless and transparent. In addition, from the viewpoints of usability, circulation, portability, etc., PET bottles are preferred.

The capacity of the container is appropriately set based on the function and palatability of the beverage, the blending amount of the bacterial cells or the bacterial cell treated material, etc., and may be, for example, 50 ml to 2 L.

＜Methods to inhibit the aggregation of bacterial cells or bacterial cell treated materials＞ The method of inhibiting the aggregation of bacterial cells or bacterial cell processed materials of the present invention is to satisfy the following formulas 8 to 10 in a beverage containing bacterial cells and/or bacterial cell processed materials, and soybean polysaccharides. Formula 8: 0.001 mass % ≦ (content of bacterial cells and/or bacterial cell treated materials) (mass %) ≦ 0.22 mass % Formula 9: 0.0001 mass % ≦ soybean polysaccharide content (mass %) ≦ 1 mass % Formula 10: 0.1≦{Soybean polysaccharide content (mass %)/(content of bacterial cells and/or bacterial cell treatments) (mass %)} Furthermore, as a preferred embodiment, a beverage containing no milk-derived protein is preferred. In addition, the preferable upper limit of Formula 10 is 1000. Thereby, a good effect of inhibiting the aggregation of bacterial cells or bacterial cell treated materials is obtained.

Furthermore, the method of inhibiting the aggregation of bacterial cells or bacterial cell processed materials of the present invention is to satisfy the following formulas 11 to 13 in a beverage containing bacterial cells and/or bacterial cell processed materials, and soybean polysaccharides. Formula 11: 0.22 mass % < (content of bacterial cells and/or bacterial cell treated materials) (mass %) ≦ 0.35 mass % Formula 12: 0.044 mass % < soybean polysaccharide content (mass %) ≦ 1 mass % Formula 13: 0.2≦{Soybean polysaccharide content (mass %)/(content of bacterial cells and/or bacterial cell treatments) (mass %)} Furthermore, as a preferred embodiment, a beverage containing no milk-derived protein is preferred. In addition, the preferable upper limit of Equation 13 is 4.54.

The embodiments of the present invention have been described above. However, these embodiments are examples of the present invention, and various configurations other than those described above may be adopted. Example

Next, the present invention will be described in detail through examples, but the content of the present invention is not limited to the examples.

[Ingredients for drinks] ・Lactic acid bacteria powder A: strain L.acidophilus ・Lactic acid bacteria powder B (cell treated product): strain L. amylovorus ・Lactic acid bacteria powder C: strain L.gasseri In addition, lactic acid bacteria powder B (cell treated product): The bacterial cell disrupted bacteria powder described in International Publication No. 2011/155518 was used as the strain L. amylovorus. In addition, lactic acid bacteria powder (A, B, C) obtained by freeze-drying was used. ・Soybean polysaccharides: "Product name SM1200" manufactured by Samyoungyuan FFI Co., Ltd.

[Experiment 1] ＜No.1＞ The lactic acid bacteria powder A was put into water to prepare a concentration of 1%, and homogenized at 5000 rpm for 5 minutes to prepare a liquid containing lactic acid bacteria. Mix 5% by mass of crystal sugar, 0.15% by mass of citric anhydride, 0.07% by mass of trisodium citrate, 0.0001% by mass of soybean polysaccharides, and the above-obtained solution containing lactic acid bacteria to form lactic acid bacteria Beverages were prepared using 0.001 mass% powder. Then, it is heated and sterilized, and a PET bottle (inner capacity: 100 ml) is filled to obtain a containerized beverage.

＜No.2～No.37＞ A containerized beverage was obtained in the same manner as No. 1, except that the lactic acid bacteria powder was selected so as to have the composition shown in Table 1 and the blending amounts of the lactic acid bacteria powder and soybean polysaccharides were adjusted.

＜No.38～No.47＞ A containerized beverage was obtained in the same manner as No. 1 except that the lactic acid bacteria powder was selected so as to have the composition shown in Table 2 and Table 3 and the blending amounts of the lactic acid bacteria powder and soybean polysaccharides were adjusted.

The following measurement and evaluation were performed on the packaged beverage obtained above. The results are shown in Tables 1 to 3. [Measurement] ・Brix content (Brix value): Measure the sugar content using the sugar refractometer "RX-5000α" manufactured by Atago Co., Ltd. The liquid temperature of the beverage is set to 20°C. ・pH: Set to the value measured using GST-5741C manufactured by East Asia DKK Co., Ltd. (20°C).

[evaluation] After the obtained packaged beverage was allowed to stand at 20° C. for 48 hours, the appearance was visually observed, and the following evaluation was performed. [The presence or absence of precipitation] 1 There is precipitation 2 No precipitation [Condensed state of precipitation] 1 Fine particulate precipitation [no flocculent aggregates (flocculated sediment)] (☆) 2 There is basically no floc aggregate (precipitate) but it cannot be said to be completely absent (◎) 3 There is a small amount of floc aggregate (sediment) (○) 4 There are flocculent aggregates (precipitates) (△)

[Table 1]

[Table 2]

[table 3]

According to the above results, in the [aggregation state of precipitation], 1 is fine particulate precipitation [no flocculent aggregates (flocculated precipitates)] (☆), and 2 is basically free of flocculent aggregates (precipitates) but not Beverages with absolutely no (◎) evaluation were judged to be excellent in appearance and deemed to have passed the test.

[Experiment 2] Verification of absorbance of general beverages The commercial product "NEOCLA N- 6" (manufactured by Sanrongyuan FFI Co., Ltd.), prepare sample beverages that can be used for general beverages, functional beverages, sports drinks, water-like beverages and other beverages, and measure the absorbance. ・Absorbance measurement conditions Measurement wavelength: 660 nm Measuring equipment: U-3900H (manufactured by HITACHI) Measurement conditions: quartz cell, optical path length 10 mm

[Table 4]

There are no problems with the appearance of the sample drinks.

This application claims priority based on Japanese Patent Application No. 2018-086256 filed on April 27, 2018, and the entire disclosure thereof is incorporated herein by reference.

without

without

Claims (7)

A beverage which does not contain protein derived from milk and Contains bacterial cells and/or bacterial cell processed materials, and soybean polysaccharides, and satisfies the following formulas 1 to 3, Formula 1: 0.001 mass % ≦ (content of bacterial cells and/or bacterial cell treated materials) (mass %) ≦ 0.22 mass %; Formula 2: 0.0001 mass% ≦ soybean polysaccharide content (mass %) ≦ 1 mass%; Formula 3: 0.1≦{Soybean polysaccharide content (mass %)/(content of bacterial cells and/or bacterial cell treatments) (mass %)}. A beverage which does not contain protein derived from milk and Contains bacterial cells and/or bacterial cell processed materials, and soybean polysaccharides, and satisfies the following formulas 4 to 6, Formula 4: 0.22 mass % < (content of bacterial cells and/or bacterial cell treated materials) (mass %) ≦ 0.35 mass %; Formula 5: 0.044 mass % < soybean polysaccharide content (mass %) ≦ 1 mass %; Formula 6: 0.2≦{Soybean polysaccharide content (mass %)/(content of bacterial cells and/or bacterial cell treatments) (mass %)}. For the beverage described in claim 1 or 2, its absorbance at a wavelength of 660 nm satisfies the following formula 7, Formula 7: 0≦absorbance≦3.3. The beverage according to claim 1 or 2, wherein the beverage is selected from sports drinks or water-like beverages. A container-packed beverage in which the beverage according to any one of claims 1 to 4 is filled into a container. A method for inhibiting the aggregation of bacterial cells or bacterial cell processed substances, which is in a beverage containing bacterial cells and/or bacterial cell processed substances, and soybean polysaccharides, and satisfies the following formulas 8 to 10, Formula 8: 0.001 mass % ≦ (content of bacterial cells and/or bacterial cell treated materials) (mass %) ≦ 0.22 mass %; Formula 9: 0.0001 mass % ≦ soybean polysaccharide content (mass %) ≦ 1 mass %; Formula 10: 0.1 ≦ {soybean polysaccharide content (mass %)/(content of bacterial cells and/or bacterial cell treatments) (mass %)}. A method for inhibiting the aggregation of bacterial cells or bacterial cell processed substances, which is in a beverage containing bacterial cells and/or bacterial cell processed substances, and soybean polysaccharides, and satisfies the following formulas 11 to 13, Formula 11: 0.22 mass % < (content of bacterial cells and/or bacterial cell treated materials) (mass %) ≦ 0.35 mass %; Formula 12: 0.044 mass % < soybean polysaccharide content (mass %) ≦ 1 mass %; Formula 13: 0.2 ≦ {soybean polysaccharide content (mass %)/(content of bacterial cells and/or bacterial cell treatments) (mass %)}.