JP7286964B2 - Liquid nutritional composition containing β-hydroxy-β-methylbutyric acid, protein, and liquid oil - Google Patents

Description

The present invention relates to a liquid nutritional composition having a neutral pH and containing β-hydroxy-β-methylbutyric acid, protein, and liquid oil.

In recent years, health-consciousness has revitalized the sports field, and as the aging population advances, measures against locomotive syndrome are being called out. There is a tendency. Among such foods, it can be said that liquid nutritional compositions are highly useful because of their ease of ingestion.

β-Hydroxy-β-methylbutyric acid (HMB) is a metabolite of leucine. When leucine is supplied into the body, it acts as a factor that suppresses muscle breakdown and promotes synthesis, and this is known to be the action of HMB. However, since only about 5% of leucine in the body is converted to HMB, HMB has attracted attention as a substitute for leucine in recent years.

HMBs are generally distributed in the form of a salt such as calcium salt (HMB-Ca) or in the form of an acid solution (HMB), but the properties of these two forms are significantly different. HMB-Ca is powdery and exhibits weak alkalinity when dissolved in water, while HMB is liquid and strongly acidic. In addition, both of them have an unfavorable short-chain fatty acid odor due to their structure, HMB-Ca has a strong astringent and bitter taste, and HMB has a strong sour taste.

When protein and HMBs are ingested at the same time, they have a synergistic effect in inhibiting and strengthening the decomposition of muscle tissue. However, beverages containing protein and HMB-Ca tend to result in higher viscosity and protein aggregation. On the other hand, when HMB is added to beverages, it produces a strong odor and a strong sour taste.

In order to provide such a protein drink, various ideas have conventionally been made. For example, Patent Document 1 discloses a technology related to a liquid nutritional product containing HMB-Ca and protein. When HMB-Ca is added at the blending ratio described in the literature, there is a problem that HMB-Ca is not completely dissolved and a precipitate is formed, and a problem that protein aggregation occurs and a texture becomes rough.

Patent Document 2 discloses a technique related to a beverage containing HMB and solubilized protein. These formulations are perceived as sour due to the HMB's unfavorable flavor and low pH.

Japanese Patent Application Publication No. 2015-533509 Japanese Patent Publication No. 2017-510629

As described above, food and drink containing proteins and HMBs are required to have low viscosity and not cause changes in state such as aggregation of proteins while suppressing undesirable flavors of HMBs.
Accordingly, an object of the present invention is to provide a liquid nutritional composition that contains protein and HMBs, does not have an unpleasant flavor of HMBs, has a low viscosity, and does not cause changes in state such as protein aggregation.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that by containing specific amounts of HMB, sodium salt of HMB, or potassium salt of HMB, protein, and liquid oil, a low-viscosity protein can be obtained. The present inventors have found that a liquid nutritional composition that does not cause a change in state such as aggregation of the granules can be obtained, and have completed the present invention.
That is, the present invention is the following [1] to [4].

[1] A liquid nutritional composition containing the following components (A) to (C), wherein component (A) is 0.1 to 1.0% by mass as HMB free acid, and component (B) is 2.0% 12.0% by mass, a viscosity of less than 50 MPa·s, a pH of 5.0 to 7.0, and a liquid nutritional composition of 1.0 kcal/g or more.
(A) HMB, sodium salt of HMB, or potassium salt of HMB (B) protein (C) liquid oil and fat [2] liquid oil and fat containing a medium-chain fatty acid with 8 or 10 carbon atoms The liquid nutritional composition according to [1].
[3] A method for producing a liquid nutritional composition having a viscosity of less than 50 MPa·s and 1.0 kcal/g or more, comprising: (A) HMB, a sodium salt of HMB, or a potassium salt of HMB; 0.1 to 1.0% by mass, (B) 2.0 to 12.0% by mass of protein, (C) sodium hydroxide or potassium hydroxide is added to a mixture containing liquid fat, and the pH A method for producing a liquid nutritional composition, characterized in that the is 5.0 to 7.0.

According to the present invention, it is possible to provide a liquid nutritional composition that contains a protein and HMBs, does not have an unpleasant flavor of HMBs, has a low viscosity, and does not cause changes in state such as protein aggregation.

[Liquid nutritional composition]
The liquid nutritional composition of the present invention is a liquid nutritional composition containing the following components (A) to (C), has a viscosity of less than 50 MPa·s, a pH of 5.0 to 7.0, and 1.0 kcal /g or more.
(A) HMB, sodium salt of HMB, or potassium salt of HMB (B) protein (C) liquid oil

<Viscosity>
The liquid nutritional composition of the present invention is characterized by a viscosity of less than 50 mPa·s. The lower limit is preferably 1 mPa·s or more, more preferably 2 mPa·s or more. The upper limit is more preferably 40 mPa·s or less, still more preferably 30 mPa·s or less, and particularly preferably 20 mPa·s or less. If the viscosity is higher than 50 mPa·s, the liquid nutritional composition of the present invention needs to have a viscosity of less than 50 mPa·s, because the liquid nutritional composition of the present invention has a bad mouthfeel.
The viscosity of the sterilized liquid nutritional composition is measured at 20° C. using a Brookfield Engineering Laboratories B-type viscometer at a BL rotor speed of 30 rpm for 1 minute.

<pH>
The liquid nutritional composition of the present invention is characterized by having a pH of 5.0 to 7.0. The lower limit is preferably 5.5 or more, more preferably 6.0 or more. If the pH is less than 5.0, the protein aggregates due to the acid and becomes highly viscous, making it unsuitable for oral use. On the other hand, when the pH is higher than 7.0, the salt concentration increases due to pH adjustment, and the protein aggregates due to the salt, resulting in an increase in viscosity, resulting in a taste that is difficult to drink. By adjusting the pH of the liquid nutritional composition of the present invention to 5.0 to 7.0, it can be used for beverages that are not highly viscous without feeling the undesirable flavor peculiar to HMB.

<calorie>
The liquid nutritional composition of the present invention is characterized by having a calorie of 1.0 kcal/g or more. Calorie is defined as 4 kcal per 1 g of protein, 9 kcal per 1 g of lipid (liquid fat), and 4 kcal per 1 g of carbohydrate, and can be calculated from these contents.

<(A) HMB, sodium salt of HMB or potassium salt of HMB>
The liquid nutritional composition of the present invention is characterized by containing HMB, sodium salt of HMB or potassium salt of HMB. All of these become HMB free acids by dissolving them in water. That is, a hydrogen atom dissociates from HMB, a sodium atom dissociates from the sodium salt of HMB, and a potassium atom dissociates from the potassium salt of HMB to form HMB free acid.
When HMB, the sodium salt of HMB, or the sodium salt of HMB is neutralized with a divalent base, it ionizes in a neutral composition to a negatively charged HMB free acid and a positively charged divalent base, Ionized divalent bases electrostatically interact with the negative charges of different protein particles, bringing the protein particles closer together, resulting in protein aggregation. On the other hand, if HMB, sodium salt of HMB, or sodium salt of HMB is neutralized with a monovalent base, it becomes a positively charged monovalent base in a neutral composition, but it is a divalent base. The action of bringing different protein particles close to each other, such as , is weak, and as a result, protein aggregation can be suppressed.

The liquid nutritional composition of the present invention is characterized by containing 0.1 to 1.0% by mass of HMB, HMB sodium salt, or HMB potassium salt as HMB free acid. The upper limit is preferably 0.8% by mass or less, more preferably 0.6% by mass or less.
In the liquid nutritional composition of the present invention, if the content of HMB free acid is less than 0.1% by mass, the value as a nutrient will be low, and if it is more than 1.0% by mass, the flavor peculiar to HMB will be strong. In addition, since the ion concentration in the liquid nutritional composition increases, protein aggregation occurs, resulting in thickening.

<(B) protein>
The liquid nutritional composition of the present invention is characterized by containing protein. The protein used in the present invention is not particularly limited, but preferably has no isoelectric point in the neutral region, and preferably includes milk protein, collagen peptide, casein hydrolyzate, hydrolyzed collagen, and the like.
In general, proteins on the market are those with large molecular weights that have not been decomposed during the manufacturing process, and those that have been decomposed to have smaller molecular weights. Proteins with large molecular weights often have low solubility in water and good flavor, but tend to increase the viscosity of the liquid nutritional composition. On the other hand, proteins with small molecular weights are highly soluble in water and often do not have a good flavor, but their viscosity is relatively low even when added to a liquid nutritional composition. Although both of these can be used in the present invention, it is more preferable to use a combination of a protein with a large molecular weight and a protein with a small molecular weight in order to achieve good flavor without high viscosity.
When a protein with a large molecular weight and a protein with a small molecular weight are used in combination, it is preferable to mix the two at a mass ratio of 1:10 to 10:1, preferably 1:1. is more preferable.

The weight-average molecular weight of proteins with large molecular weights is preferably 15,000 to 150,000. The lower limit is more preferably 17,000 or more, and still more preferably 20,000 or more. The upper limit is more preferably 120,000 or less, more preferably 100,000 or less.
Proteins with a large molecular weight are not particularly limited, but are preferably milk proteins.

The weight-average molecular weight of proteins with low molecular weights is preferably 200-15,000. The lower limit is more preferably 200 or more, and still more preferably 500 or more. The upper limit is more preferably 13,000 or less, more preferably 12,000 or less.
Although the protein with a small molecular weight is not particularly limited, it is preferably a collagen peptide obtained by enzymatically degrading collagen to reduce its molecular weight.

The liquid nutritional composition of the present invention is characterized by containing 2.0 to 12.0% by mass of protein. The upper limit is preferably 10% by mass or less, more preferably 8% by mass or less.
If the protein content in the liquid nutritional composition is less than 2% by mass, the value as a nutrient will be low, and if it is more than 12% by mass, the protein-specific flavor will be strong and the viscosity will be high.

<(C) liquid oil>
The liquid nutritional composition of the present invention is characterized by containing a liquid fat. The liquid fat used in the present invention is not particularly limited as long as it can be used for food, but preferably MCT (medium chain fatty acid oil), soybean oil, rapeseed oil, corn oil, safflower oil, edible sunflower oil, sesame oil. , cottonseed oil, rice bran oil, olive oil, coconut oil, palm oil, perilla oil, perilla oil, beef tallow, lard, fish oil, etc., and one or more of these can be selected and used. Here, liquid fats and oils are fats and oils whose melting point is 20° C. or less. The melting point was measured according to the standard fat analysis test method "2.2.4.2 Melting point (increased melting point)".
The richness of the liquid nutritional composition can be improved by adding liquid fats and oils. Furthermore, when an emulsifiable protein is used, the protein can be stably dispersed in the liquid nutritional composition by emulsifying the liquid fat and protein.
In addition, lipids such as oils and fats are converted into 9 kcal/g of energy when digested in the body, so compared to carbohydrates and proteins that provide 4 kcal/g of energy, they can be nutrients with high energy intake efficiency. .

Furthermore, the liquid nutritional composition of the present invention more preferably contains MCT among the liquid fats and oils.
MCTs are decomposed in the body into water-soluble medium-chain fatty acids, then absorbed in the small intestine, transferred directly from the portal vein system to the liver, and metabolized. Therefore, since MCTs are converted into energy more rapidly than long-chain fatty acid fats and oils, the liquid nutritional composition of the present invention can be made more excellent in energy conversion efficiency.
Furthermore, among MCTs, it is more preferable to use MCTs containing medium-chain fatty acids having 8 or 10 carbon atoms.

The content of the liquid fat in the liquid nutritional composition of the present invention is not particularly limited, but is, for example, 1 to 30% by mass. The upper limit is preferably 20% by mass or less, more preferably 15% by mass or less. By setting the content of the liquid fat within this range, a liquid nutritional composition with excellent emulsification stability can be obtained. In addition, by adding liquid fats and oils to the liquid nutritional composition of the present invention, precipitation of proteins during long-term storage of the liquid nutritional composition can be suppressed.

<Other raw materials>
The liquid nutritional composition of the present invention may further contain oils and fats, emulsifiers, carbohydrates, polysaccharide thickeners, minerals, vitamins, fruit juices, flavors, pigments, etc., if necessary, in addition to the above essential ingredients.

<Emulsifier>
An emulsifier may be used in the liquid nutritional composition of the present invention. The emulsifier that can be used in the present invention is not particularly limited as long as it is an emulsifier that can be used for food. Examples thereof include polyglycerin fatty acid esters, monoglycerides, organic acid monoglycerides, sucrose fatty acid esters, sorbitan esters, propylene glycol esters, lecithin and the like, and one or more of these can be freely selected and used. The emulsifier is preferably lecithin from the viewpoint of stabilizing the emulsification together with the emulsifying protein and stabilizing the emulsification synergistically with the protein.

The content of the emulsifier in the liquid nutritional composition of the present invention is not particularly limited, but is, for example, 0.01 to 3% by mass. The lower limit is preferably 0.03% by mass or more, more preferably 0.05% by mass or more. The upper limit is preferably 2% by mass or less, more preferably 2% by mass or less, and even more preferably 1% by mass or less. Increasing the emulsifier content improves the emulsion stability, and decreasing the emulsifier content improves the flavor.

<sugar>
Carbohydrates can be used in the liquid nutritional compositions of the present invention. Carbohydrates that can be used in the present invention are not particularly limited as long as they are edible. Examples include cellulose, starch, dextrin, sugar, glucose, fructose, lactose, sorbitol, maltitol, reduced starch syrup, aspartame, acesulfame K, sucralose, stevia, neotame, thaumatin, indigestible dextrin, polydextrose, barley β-glucan, and the like. One or more of these can be freely selected and used. In the present invention, it is desirable to use a weakly sweet dextrin and a high-intensity sweetener for sweetening in order to increase energy, and sucralose is more preferable than the type of taste as the high-intensity sweetener.

<pH adjuster>
A base can be used as a pH adjuster in the liquid nutritional composition of the present invention. The base that can be used in the present invention is not particularly limited as long as it can be used for food. Examples include potassium carbonates, sodium carbonates, potassium phosphates, sodium phosphates, potassium citrate, sodium citrate, potassium gluconate, sodium gluconate, potassium hydroxide, sodium hydroxide and the like. One type or two or more types can be freely selected and used. In the present invention, it is desirable to use potassium hydroxide or sodium hydroxide because it can be neutralized in a small amount.

The content of the pH adjuster in the liquid nutritional composition of the present invention is not particularly limited, but is, for example, 0.01 to 3% by mass. The lower limit is preferably 0.02% by mass or more. The upper limit is preferably 2% by mass or less, more preferably 1% by mass or less, still more preferably 0.8% by mass or less, and particularly preferably 0.5% by mass or less. By setting the content within this range, it is possible to obtain a liquid nutritional composition that suppresses the flavor and protein astringency peculiar to HMBs and has a refreshing sour taste.

<Polysaccharide thickener>
Thickening polysaccharides can be used in the liquid nutritional composition of the present invention. The polysaccharide thickener that can be used in the present invention is not particularly limited as long as it can be used for food. For example, carrageenan, agar, alginic acid, pectin, locust bean gum, tamarind gum, psyllium seed gum, gum arabic, glucomannan, gelatin, xanthan gum, gellan gum, curdlan, pullulan, succinoglycan, cellulose, MC, CMC, HPMC, etc. One or more of these can be freely selected and used. In the present invention, cellulose and CMC, which are used to disperse particles of water-insoluble raw materials when blended and whose viscosity does not easily increase with respect to the amount blended, are preferred.

The content of the polysaccharide thickener in the liquid nutritional composition of the present invention is not particularly limited, but is, for example, 0.01 to 3% by mass. The lower limit is preferably 0.03% by mass or more. The upper limit is preferably 2% by mass or less, more preferably 1% by mass or less, still more preferably 0.7% by mass or less, and particularly preferably 0.5% by mass or less. Within this range, the insoluble particles can be stably dispersed.

<Application>
The liquid nutritional composition of the present invention can be used as a food in powder form, or can be used as a beverage as it is.

[Method for producing liquid nutritional composition]
The liquid nutritional composition of the present invention can be produced by carrying out a blending process and a filling process. A homogenization step and a sterilization step may be performed after the preparation step, if necessary.

<Mixing process>
The blending process is the process of dissolving each raw material in water. The raw material is added from the top of the tank and dissolved by propeller stirring, or in the case of raw materials that are difficult to dissolve, it is dissolved by a high-speed stirrer or a dissolution pump such as a Pow blender. The water temperature at this time is preferably 25 to 80°C, more preferably 40 to 70°C, and most preferably 40 to 60°C. Raw materials can be efficiently dissolved by increasing the water temperature. Furthermore, when the subsequent homogenization step is carried out, the emulsion particles can be efficiently fined by the homogenizer by heating during the liquid transfer. On the other hand, if the water temperature is lowered, the deterioration of easily decomposed ingredients such as vitamins and fish oil can be suppressed, and the quality of nutritional ingredients can be improved.
In this preparation step, an aqueous solution of HMB, a sodium salt of HMB or a potassium salt of HMB is dissolved in advance with a monovalent base so that the pH of the prepared solution (mixture) is in the range of 5.0 to 7.0. Neutralize.

<Homogenization process>
In the homogenization process, homogenizers such as high-speed homomixers, Gorlin homogenizers (low-pressure homogenizers, high-pressure homogenizers), and microfluidizers are used to refine emulsified particles. A high-pressure homogenizer is preferably used because of its cost. The homogenization pressure is preferably 0.5-150 MPa, more preferably 1-100 MPa, most preferably 10-80 MPa.

<Sterilization process>
Heat sterilization such as boiling sterilization, retort sterilization, and UHT sterilization is used for the sterilization step, but UHT sterilization is preferable in consideration of deterioration of flavor and nutritional components. UHT sterilization includes a direct method and an indirect method, and the indirect method includes a plate method and a tubular method. The direct method is most preferable because it is particularly effective against deterioration of flavor and nutritional components. Moreover, when fats and oils are added, an indirect method is preferable from the viewpoint of suppressing coarsening of emulsified particles and improving emulsification stability. In UHT sterilization, treatment at 140° C. for 1 to 10 seconds is desirable.

<Filling process>
In the filling step, in the case of boiling sterilization or retort sterilization, the sealed container is filled before sterilization, and in the case of UHT sterilization, the sealed container is aseptically filled after sterilization. Examples of the sealed container include soft packaging materials such as cans, aluminum pouches, and soft bag containers in the case of boiling sterilization and retort sterilization, and beverage paper containers in the case of UHT sterilization. In order to suppress the oxidation of the liquid nutritional composition of the present invention, a polyvinylidene chloride coat, an aluminum oxide (alumina)-based transparent vapor-deposited film, or a silica-based transparent vapor-deposited film is preferable in the case of a soft packaging material such as a soft bag container. Also, in the case of beverage paper containers, MSE strip tape is preferred over MPM strip tape due to oxygen permeation through the strip tape.

EXAMPLES The present invention will be specifically described below with reference to Examples.
First, the evaluation method in each example is shown.
(pH)
In the examples and comparative examples, the pH of the liquid nutritional composition was measured by Horiba, Ltd. pH meter M-13 when adjusting the pH during the production of the liquid nutritional composition.
(property)
The properties of the liquid nutritional composition of the present invention were visually confirmed after sterilization and after storage at 60° C. for 3 days (corresponding to room temperature for 6 months). Completely liquid is defined as “liquid,” even partial aggregation is defined as “aggregation,” and even partial protein precipitation is defined as “precipitation,” and “aggregation” is suitable for liquid nutritional compositions. It was deemed as not possible.

(sensory test)
A sensory test of the liquid nutritional composition of the present invention was performed by 6 panelists A to F aged 20 to 50 after sterilization and after storage at 60 ° C. for 3 days (equivalent to 6 months at room temperature). The value was used as a score. The evaluation items of the sensory test were "flavor peculiar to HMBs" and "bitterness" and evaluated as follows. Test examples in which protein aggregation or precipitation occurred after sterilization were not evaluated.

<Evaluation of Flavor Specific to HMBs>
Flavors peculiar to HMBs were evaluated according to the following criteria.
standard:
``1'' indicates no unpleasant odor or aftertaste peculiar to HMBs; Those with a noticeable taste or aftertaste were evaluated on a three-grade scale of "3", and those with a score of "2.6 or higher" were judged as unsuitable for a liquid nutritional composition and rejected.

<Evaluation of bitterness>
Bitterness was evaluated according to the following criteria.
standard:
A score of "1" indicates no bitterness, "2" indicates a slightly bitter taste, and "3" indicates a markedly bitter taste immediately after being put in the mouth. 6 or more” was judged to be unsuitable for a liquid nutritional composition.

(viscosity)
After sterilization and storage at 60° C. for 3 days, the viscosity of the liquid nutritional composition was measured using a Brookfield Engineering Laboratories B-type viscometer under conditions of a BL rotor rotation speed of 30 rpm and 1 minute. As a result, those exceeding 100 mPa·s were judged to be unacceptable. Test examples in which aggregation or separation occurred were not evaluated.

<Examples 1 to 16>
A liquid nutritional composition was prepared according to the formulation shown in Table 1 and the manufacturing conditions shown in Table 3. In addition, Table 1 shows the average value of the evaluations by 6 panelists as a score.
Specifically, in Examples 1 to 15, milk protein, collagen peptide, MCT, lecithin, sucralose, and banana flavor were dissolved in warm water at 50°C so that the total weight was 2000 g. At that time, in Examples 1 to 14 and 16, sodium hydroxide was added, and in Example 15, potassium hydroxide was added so that the pH was in the range of 5.0 to 7.0. While this was kept at 50° C., it was treated twice under a homogenization pressure of 60 MPa. After cooling to room temperature, 100 g each was hermetically packed in aluminum pouches and boiled at 122° C. for 6 minutes. (Manufacturing conditions (A))
In Example 16, UHT sterilization (indirect method) was performed at 140° C. for 2 seconds in place of boiling sterilization with the same formulation as in Example 7. (Manufacturing conditions (B))

From the results of the liquid nutritional compositions of Examples 1 to 16, (A) 0.10 to 1.0% by mass of HMB free acid, (B) 2.00 to 12.00% by mass of protein, (C) liquid By containing oils and fats and adjusting the pH to 5.0 to 7.0, a liquid nutritional composition was obtained that did not give an unpleasant flavor of HMBs, although it contained HMBs. In addition, by using milk protein and collagen peptide together as (B) protein, it is possible to have a lower viscosity while containing a high concentration of protein, and it has the effect of making it difficult to feel the bitterness peculiar to protein in the flavor. .
Moreover, even after storage at 60° C. for 3 days, the state remained almost unchanged, indicating excellent stability. Furthermore, when comparing Examples 7 and 16, the liquid nutritional composition was almost the same regardless of the sterilization method, boiling sterilization or UHT sterilization.

<Comparative Examples 1 to 7>
Liquid nutritional compositions were prepared according to the formulations shown in Tables 1-7 and the manufacturing conditions shown in Table 3. The manufacturing conditions in Comparative Examples 1 to 7 were the same as those in Examples 1 to 16, under the manufacturing conditions of (A). In addition, Table 2 shows the average value of the evaluations by 6 panelists as a score.

From the results in Table 2, in Comparative Example 1, the milk protein content was increased from that in Example 1. As a result, since the protein content exceeded 12.0% by mass, the composition increased in viscosity after being stored at 60°C for 3 days, and could not be used as a liquid nutritional composition. In Comparative Example 2, when the content of the collagen peptide was increased from that in Example 4, the bitterness peculiar to protein was strongly felt, and the product could not be used.
In Comparative Example 3, when the content of HMB was increased from that of Example 7, the content of HMB as a free acid exceeded 1.0% by mass. . Also, the viscosity tends to increase. Moreover, in Comparative Example 4, in which the content of HMB as a free acid was increased more than in Comparative Example 3 and the pH was 7.0 or higher, it aggregated after sterilization and could not be used.
In Comparative Example 5, since no sodium hydroxide or the like was added as a pH adjuster, the pH was less than 5.0, and the protein was subjected to isoelectric aggregation after sterilization, making it unusable. Further, in Comparative Example 6, when a calcium salt of HMB (HMB-Ca) was used as the HMBs, the protein aggregated after sterilization and could not be used. Furthermore, Comparative Example 7 is an example in which (C) liquid oil is not added, but it was found that protein precipitation occurred after 3 days at 60° C. and long-term storage was not possible.

Claims (3)

A liquid nutritional composition containing the following components (A) to (C), wherein component (A) is 0.1 to 1.0% by mass as HMB free acid, and component (B) is 2.0 to 12.0% by mass. 0% by mass , containing 10 to 15% by mass of component (C) ,
A liquid nutrient having a viscosity of 30 mPa s or less , a viscosity of 28 mPa s or less after storage at 60°C for 3 days, a pH of 5.0 to 7.0, and 1.0 kcal/g or more. Composition.
(A) HMB, sodium salt of HMB, or potassium salt of HMB (B) protein (C) liquid oil 2. The liquid nutritional composition according to claim 1, wherein the liquid fat contains a medium-chain fatty acid having 8 or 10 carbon atoms. A method for producing a liquid nutritional composition having a viscosity of 30 mPa ·s or less, a viscosity of 28 mPa·s or less after storage at 60°C for 3 days , and a viscosity of 1.0 kcal/g or more,
(A) 0.1 to 1.0% by mass of HMB, sodium salt of HMB, or potassium salt of HMB as HMB free acid, (B) 2.0 to 12.0% by mass of protein, (C) liquid oil A method for producing a liquid nutritional composition, characterized in that sodium hydroxide or potassium hydroxide is added to a mixture containing 10 to 15% by mass to adjust the pH to 5.0 to 7.0.