TW201438755A - Aqueous liquid composition containing collagen peptides - Google Patents

Abstract

Provided is a technique whereby, in an aqueous liquid composition containing collagen peptides and proteoglycans within a low pH range, the occurrence of clouding or precipitation can be inhibited or a formed precipitate can be easily dispersed without adding a strong sourness to the composition. More specifically, said technique comprises adding acids, said acids being citric acid and phosphoric acid, to the aqueous liquid composition.

Description

Aqueous liquid composition containing collagen peptide

The present invention relates to a method for inhibiting white turbidity or precipitation from collagen peptides and proteoglycans in an aqueous liquid composition having a low pH range, so that the composition does not produce a strong acid taste, and such techniques can be achieved. The effect of the aqueous liquid composition containing the collagen peptide.

At present, it has been known that collagen peptides have various functions such as skin moisturizing and elasticity, and various functions such as improving blood fluidity. In recent years, they have been used in many beverages, foods, cosmetics, etc. .

In addition, it has been known that proteoglycans have various functions such as activation of skin metabolism and effects of improving joint diseases associated with cartilage and bone, and have been used in many beverages, foods, cosmetics, and the like in recent years.

Regarding the liquid containing the collagen peptide, there is a problem that precipitation occurs. As a technique for suppressing the precipitation, a method of using a polysaccharide-promoting polysaccharide or the like is known (Patent Documents 1 and 2).

Patent Document 1: Japanese Patent Laid-Open Publication No. 2002-27957

Patent Document 2: Japanese Patent Laid-Open Publication No. 2006-333730

The condition of low pH is, for example, in a beverage product, and is extremely important from the viewpoint of inhibiting the growth of microorganisms which are the cause of spoilage during storage. The team of the present invention, for liquids containing a combination of collagen peptide and proteoglycan, was found to produce significant amounts of clouding and precipitation in such low pH ranges as such, significantly impairing the appearance of the liquid. Due to such an appearance problem, an aqueous liquid composition containing collagen peptide and proteoglycan in a low pH range is still feared to cause a low product look and low commodity value.

Further, in order to adjust the pH to a low pH range, a liquid containing a sufficient amount of collagen peptide must be added with a large amount of acid. As a result, the liquid system has a very strong sour taste, and its flavor becomes unsuitable to the drinker.

The present invention provides an aqueous liquid composition containing collagen peptide and proteoglycan in a low pH range, does not impart a very strong acidity, and can inhibit white turbidity or precipitation formation, or easily disperse the formed precipitate. Technology.

After intensively reviewing, the inventors of the present invention found that when the acid mixed with the aqueous liquid composition is used, when citric acid and phosphoric acid are used, especially when the acid is used at a certain ratio, the formation of white turbidity and precipitation during long-term storage can be effectively suppressed. Or it may inhibit the aggregation of the precipitate. In addition, it was found that the composition can also be improved. Sour.

The present invention is not limited to the contents and is related to the following.

An aqueous liquid composition comprising a collagen peptide, a proteoglycan, citric acid or a salt thereof, phosphoric acid or a salt thereof, and having a pH of 4.0 or less.

2. The composition of 1, the total weight of the citric acid or a salt thereof converted to the amount of free acid, and the ratio of the total weight of the phosphoric acid or its salt converted to the amount of free acid, is 1:1 to 5 :1.

3. The composition of 2, the total weight of the citric acid or a salt thereof converted to the amount of free acid, and the ratio of the total weight of the phosphoric acid or its salt converted to the amount of free acid, is 1.6: 1.0 to 4.1. : 1.0, preferably 1.8:1.0~4.1:1.0, and better 2.2:1.0~3.5:1.0.

4. The composition of any one of items 1 to 3, wherein the content of the collagen peptide is 1.0 to 35 w/v%.

5. The composition of any one of items 1 to 4, wherein the proteoglycan content is 0.001 to 0.05 w/v%.

6. The composition according to any one of items 1 to 5, wherein the collagen peptide has an average molecular weight of 300 to 10,000.

7. The composition according to any one of items 1 to 6, which further comprises plant material.

8. The composition of any one of items 1 to 7, wherein the phosphate is orthophosphoric acid.

9. The composition according to any one of items 1 to 8, wherein the pH is 3.3 or more and 3.7 or less.

10. The composition according to any one of items 1 to 9, which is an oral composition.

11. The composition according to any one of items 1 to 10, which is used for skin care.

A method characterized by comprising a method comprising a collagen peptide and a proteoglycan and having an aqueous liquid composition having a pH of 4.0 or less, which does not produce a strong acidity and which inhibits precipitation or cloud formation. The medium is blended with citric acid or a salt thereof and phosphoric acid or a salt thereof.

13. The method according to 12, wherein the composition is such that the citric acid or a salt thereof and the phosphoric acid or a salt thereof are converted into a total amount of the citric acid or a salt thereof in a free acid amount, and converted into a free amount. The ratio of the acid amount of the total weight of the phosphoric acid or its salt is 1:1 to 5:1, preferably 1.6:1.0 to 4.1:1.0, more preferably 1.8:1.0 to 4.1:1.0, and the optimum system is 2.2. : 1.0 to 3.5: 1.0 ratio for blending.

The present invention can suppress the precipitation or white turbidity formation of an aqueous liquid composition containing a collagen peptide and a proteoglycan in a low pH range, or can easily disperse the formed precipitate. Further, the present invention can also improve the sourness of the composition.

(aqueous liquid composition)

The term "aqueous liquid composition" as used in connection with the present invention means a liquid composition based on water, which contains, for example, an aqueous solution. Suspension, dispersion. In general, aqueous collagen-containing solutions produce precipitation or separation during storage, but can scatter to disperse or dissolve the precipitate or isolate upon use. Therefore, the aqueous liquid composition of the present invention contains such an allowable degree of precipitation, separation, white turbidity and the like. Further, the aqueous liquid composition may contain a medium other than water such as alcohol, but the total weight of the mediums is up to about 5%.

(collagen peptide)

The collagen peptide used in the present invention can be obtained by subjecting a modified collagen such as collagen or gelatin to hydrolysis treatment by an enzyme, an acid or an alkali, and the source and the preparation method thereof are not limited at all.

For example, collagen or gelatin which is a raw material may be used for one or two or more kinds of these materials, such as cows, pigs, chickens, fish, and the like.

The enzyme for modulating the collagen peptide may be a peptide bond capable of cutting collagen or gelatin, and examples thereof include collagenase, papain, pineapple enzyme, kiwifruit enzyme, ficin, and cells. Autolysing enzymes, pepsin, chymosin, trypsin, and enzyme preparations in which these enzymes are mixed.

As the acid, for example, hydrochloric acid, sulfuric acid, nitric acid or the like can be used. As the base, for example, sodium hydroxide, calcium hydroxide or the like can be used.

In the present invention, the aqueous solution of the hydrolyzed collagen peptide may be used as it is, or may be powdered by drying or the like. In addition, in the aqueous solution, it can be applied to a general purification processor in the form of an aqueous solution and a powder. State of use. Even in the case of using any of these types, there is no influence on the effects of the present invention.

The average molecular weight of the collagen peptide is not particularly limited. However, the larger the average molecular weight, the lower the in vivo absorption of the collagen peptide, or the easier to coagulate at low temperatures due to the concentration. Although the average molecular weight is small, the absorption in the body can be increased, but the bitterness and astringency peculiar to the peptide are produced. Wait. In view of such problems, the average molecular weight of the collagen peptide used in the present invention is preferably from 300 to 10,000, more preferably from 500 to 9,000, and particularly preferably from 500 to 6,000. In addition, the average molecular weight may be from 1,000 to 8,700. The average molecular weight of the collagen peptide in the present specification means a weight average molecular weight, which means a value measured by a PAGI method (gel filtration column chromatography).

A commercially available product can be used as the collagen peptide, and a collagen peptide having a satisfactory molecular weight can be used. For example, commercially available "NIPPI Collagen Peptide PRA" (NIPPI Co., Ltd.), "Water-Soluble Collagen Peptide SS" (Xiehe Fermentation Biochemical Co., Ltd.), and "Collagen Peptide SCP" (Shinta Gelatin) can be used. Co., Ltd.), "HACP" (JELLICE Co., Ltd.), etc.

In the present invention, one type of collagen peptide may be used alone or two or more types of collagen peptide may be used in combination. The total content of the collagen peptide in the aqueous liquid composition of the present invention may vary depending on the use of the composition containing the same, but is typically 1.0 to 35 w/v%, preferably 2.0 to 20 w/v%. .

(proteoglycan)

The proteoglycan is a generic term for a compound which binds to a glycosaminoglycan (mucopolysaccharide) such as chondroitin sulfate and dermatan sulfate. It is present in connective tissues such as cartilage and skin of animals, and is a substance necessary for maintaining the structure of such tissues. Proteoglycans include, for example, Aggrecan, Versican, Neurocan, Brevican, Decorin, and disaccharide chains. Proteoglycan (Biglycan), testican, heparin sulfate (Perlecan), dystrophin (Dystroglycan), aggregate protein (Agrin), Claustrin, and the like.

The proteoglycan used in the present invention does not have any limitation on its kind, source and preparation method. For example, any of the above-mentioned proteoglycans may be used singly or in combination of two or more. Among them, cartilage proteoglycan is preferred, and it can be used alone or in combination with other proteoglycans. In addition, animals derived from proteoglycans are not limited, and animals such as mammals (bovines, pigs, etc.), birds (chickens, etc.), fish (sharks, squids, etc.), mollusks (squid, octopus, etc.) can be used. One or more animals can be used. Among them, from squid, especially from squid nasal cartilage, it can be used alone or in combination with other proteoglycans. As the production method, any one of known methods such as an extraction method using a solvent such as water, acid (acetic acid or the like), alkali (sodium hydroxide or potassium hydroxide), or alcohol can be used. Purification is not essential, but well-known methods such as desalting and molecular weight fractionation can be used for purification. The molecular weight of proteoglycans generally ranges from tens to tens of millions. The molecular weight of the proteoglycan used in the present invention is not particularly limited, The best is 100,000 to 2 million.

The total content of proteoglycan in the aqueous liquid composition of the present invention may vary depending on the use of the composition containing the same, and is typically 0.001 to 0.05 w/v%, preferably 0.002 to 0.02 w/v%.

The method for measuring the content can be any one of known methods, and for example, a gel column chromatography molecular weight fractionation method can be used. That is, the molecular weight fractionation is carried out by gel column chromatography, and the proteoglycan standard reagent (proteoglycan, from squid nasal cartilage (Wako Pure Chemical)) is used for quantification, or the molecular weight is determined to be 10,000 or more and the acid sugar is confirmed. And the dry matter of the division of the presence of protein. Further, the presence of the acid sugar is determined by the carbazole sulfuric acid method, and the presence of the protein can be confirmed by measuring the absorbance at around 280 nm.

(citric acid and its salts)

In the present invention, one of the components for suppressing precipitation and white turbidity is citric acid or a salt thereof. Only free citric acid may be used, or only citrate may be used, or these may be used in combination. The citrate is not particularly limited, and examples thereof include trisodium citrate, tripotassium citrate, and calcium citrate. When citrate is used, only one citrate may be used, or several citrates may be used in combination.

The total content of citric acid or a salt thereof in the aqueous liquid composition of the present invention converted to the amount of free acid is typically 0.01 to 5.0 w/v%, 0.1 to 3.0 w/v%. Further, in the present specification, "converted to the amount of free acid", or the like, means that when an acid is in the form of a free acid, when the amount is in the form of a salt, the molar of the salt Multiply the corresponding fraction of free acid The value obtained after the sub-quantity.

(phosphoric acid and its salt)

In the present invention, in order to suppress precipitation and white turbidity, another component is phosphoric acid or a salt thereof. The phosphoric acid system is not only orthophosphoric acid but also condensed phosphoric acid such as pyrophosphoric acid, polyphosphoric acid, metaphosphoric acid, tripolyphosphoric acid, tetrametaphosphoric acid, pentaphosphoric acid or hexametaphosphoric acid. These compounds may be used singly or in combination in the present invention.

Further, only free acids may be used, or only salts thereof may be used, or these may be used in combination.

The acid-free salt is not particularly limited, and examples thereof include sodium pyrophosphate (alias, sodium diphosphate water and an anhydrate (for example, sodium diphosphate decahydrate and tetrasodium pyrophosphate (anhydrous)). ) acid sodium pyrophosphate (alias, disodium dihydrogen pyrophosphate), potassium pyrophosphate (alias, tetrapotassium pyrophosphate), sodium tripolyphosphate (alias, sodium tripolyphosphate), sodium polyphosphate, potassium polyphosphate, three Sodium metaphosphate, sodium tetrametaphosphate, sodium pentamephosphate, sodium hexametaphosphate (alias (in food disclosure publicity, etc.) sodium metaphosphate), acidic sodium metaphosphate (alias, sodium metaphosphate), acid six Sodium metaphosphate, sodium perphosphate, potassium metaphosphate, and mixtures of any of these.

It is preferred to use orthophosphoric acid or a salt thereof, and more preferably orthophosphoric acid.

The phosphoric acid or a salt thereof in the aqueous liquid composition of the present invention is converted into a total amount of free acid, typically 0.005 to 3.0 w/v%, 0.05 to 1.5 w/v%.

(low pH)

The pH of the aqueous liquid composition of the present invention is a low pH range derived from precipitation or cloudiness of collagen peptides and proteoglycans. The pH range is 4.0 or less, preferably 3.9 or less, more preferably 3.8 or less, and most preferably 3.7 or less. There is no lower limit to the pH in terms of the relationship with the effects of the invention. However, the acidity of the beverage may become too strong when it is too low, and the pH is preferably 3.0 or more, more preferably 3.2 or more, and most preferably 3.3 or more. The numerical ranges satisfying the upper and lower limits indicated herein are all applicable. Therefore, for example, a range of 3.3 or more, 3.7 or less can be used.

(ratio of citric acid or its salt to phosphoric acid or its salt)

In order to prevent the precipitation of the collagen peptide and the proteoglycan from being precipitated or clouded, it is quite important to use citric acid or a salt thereof and phosphoric acid or a salt thereof in combination in order to prevent the strong acidity and suppress the precipitation or white turbidity from the collagen peptide and the proteoglycan. It is preferred to adjust the weight ratio within a specific range. Specifically, the ratio of the total weight of citric acid or a salt thereof converted to the amount of free acid in the composition to the total weight of phosphoric acid or a salt thereof converted to the amount of free acid is 1:1 to 5:1. Good system 1:6~1:0~4.1:1.0, better system 1.8:1.0~4.1:1.0, better 2.2:1.0~3.5:1.0. The ratio can also be 1:1~3:1.

(plant material)

The aqueous liquid composition of the present invention may also contain plant material in accordance with the purpose. These plant materials are preferably those containing cosmetic effects. Such as pepper plant extracts (such as extracts), linseed (linaxanthin, oleracea phenol, rosinol, isoflavone, etc.), linseed extract, cherry extract, blue ingot extract , ginger extract, cinnamon extract, soy isoflavones, rose extract, ceramide, lotus germ extract, sweet tea from plant sources (wheat, rice germ, alfalfa, corn germ, pineapple) Extract, Pyracantha Extract, Pine Bark Extract, maca Extract, Artichoke Leaf Extract, Callillaria Extract, Small Forsythia Extract, Clary Extract, Linden Extract, Mangosteen Extract , Houttuynia cordata extract, Bitter Leaf Extract, Tripterygium Root Extract, Fish and Fruit Extract, Mangosteen Peel Extract, Aronia Hardnut Extract, Eucommia Leaf Extract, Coix Seed Extract, Korean Ginseng Extract One or two or more kinds of one or more of the above-mentioned components of the aqueous liquid composition of the present invention may be used as the component of the aqueous liquid composition of the present invention, such as the extract of the seed, the extract of the purple rice, the extract of the moon peach, the extract of the carambola leaf, the extract of the aloe vera, and the like.

Extracts of extract, linseed extract, cherry blossom extract, and blue ingot extract can be extracted from the ear of the long pepper, Piper longum, linseed or linseed, the flower of the cherry tree, and the honeysuckle The fruit of Lonicera caerulea L.ssp.edulis Hulten is obtained by concentrating the juice and extract obtained by pressing and solvent extraction. Other extracts or extracts can also be obtained from plant materials using the same method. As the extraction system, a solvent such as water, methanol, ethanol or isopropyl alcohol can be used. In addition, purification is sometimes performed, although it is not necessary.

(other ingredients)

The aqueous liquid composition of the present invention may further contain an additional component insofar as it does not adversely affect the effects of the present invention. These components are, for example, antioxidants, coloring matters, preservatives, seasonings, sweeteners, sour materials, pH adjusters, stabilizers, emulsifiers, nutritional supplements, and perfumes.

(use)

The aqueous liquid composition of the present invention can be expected to have an excellent skin-beautifying effect from a component such as a collagen peptide, and is provided, for example, in the form of a composition for a mouthwash of a beverage. The skin-beautifying effect referred to here includes a state of improving skin such as sagging skin.

(container packaged drinks)

The aqueous liquid composition of the present invention can be made into a container-packed beverage. The shape of the container is not limited, and it can be filled in a sealed container such as a glass bottle, a can, a carton, a PET bottle, a soft aluminum foil bag, a plastic sealed bag or a hollow molded container.

(Method of suppressing the formation of precipitate or white turbidity)

The present invention relates to a method for inhibiting precipitation or white turbidity formation in an aqueous liquid composition containing a collagen peptide and a proteoglycan and having a pH of 4.0 or less without generating a strong acidity. The method is characterized in that the composition is compounded with citric acid or a salt thereof and phosphoric acid or a salt thereof. Preferably, the citric acid or a salt thereof and the phosphoric acid or a salt thereof are converted into a free acid amount in the composition, and the lemon is preferably The ratio of the total weight of the acid or its salt to the total weight of the phosphoric acid or its salt converted to the amount of free acid is 1:1 to 5:1. The ratio is preferably 1:6 to 1:0 to 4.1:1.0, more preferably 1.8:1.0 to 4.1:1.0, and more preferably 2.2:1.0 to 3.5:1.0. The ratio can also be 1:1~3:1.

The method and timing of citric acid or a salt thereof and phosphoric acid or a salt thereof in the composition are not particularly limited. The composition may contain citric acid or a salt thereof and phosphoric acid or a salt thereof in the above weight ratio. For example, other ingredients may be added or mixed in the composition containing the acid or salt, or the acid or salt may be added or mixed in the composition containing the other ingredients.

In the description of the clarification, the numerical range indicated by the upper limit value and the lower limit value in the present specification, that is, the "lower limit value to the upper limit value" includes the lower limit value and the upper limit value. For example, the range represented by "1~2" includes 1 and 2.

[Examples]

Hereinafter, the present invention will be described by way of examples, but the invention is not limited by the examples.

(Example 1)

In order to evaluate the combination of the collagen peptide, the proteoglycan, and the acid, the two types of beverages shown in Table 1 were produced for the purpose of suppressing the aroma and the aggregation and precipitation of the precipitate during long-term storage.

Specifically, after adding a raw material other than acid to water and dissolving it, After adjusting the pH to 3.50 ± 0.20 with an acid (citric acid or phosphoric acid), the capacity was made 1000 ml. Table 1 discloses the final amount of the desired acid for adjusting the pH and the like. The obtained solution was dispensed into a brown bottle at 50 ml each, and the cap was capped, and then immersed and sterilized to obtain drinks (1) and (2). The collagen peptide used has an average molecular weight of 5,000, the proteoglycan has a molecular weight of about 450,000 from the cartilage of the carp, and the plant extract is extracted.

The beverages were stored at 20 ° C for 6 months, and the amount of precipitation and the properties of the precipitate and the evaluation of the flavor were visually and functionally observed.

The amount of matching is shown in Table 1 together with the evaluation results. In addition, the evaluation criteria are shown in Table 2.

Only the citric acid beverage (1) was used, and it was found that the amount of precipitation was suppressed, the aggregation property of the precipitate was weak, and it was easy to disperse, but on the contrary, the acidity was too strong, and it was difficult to be allowed as a beverage. Using only the phosphoric acid beverage (2), it was found that the amount of precipitation increased, the aggregability of the precipitate was strong, and it was not easy to disperse, but on the contrary, the acidity was mild.

(Example 2)

By combining a collagen peptide, a proteoglycan, and an acid, it is evaluated for the effect of aroma and precipitation inhibition on a long-term storage and sedimentation. The two types of drinks shown in Table 3 were produced.

Specifically, after the raw material other than the acid was added to water and dissolved, the pH was adjusted to 3.50 ± 0.20 with an acid (citric acid or phosphoric acid), and then the fragrance was added to have a capacity of 1000 ml. The table shows the final amount of acid required to adjust the pH and the like. The obtained solution was dispensed into a brown bottle at 50 ml each and the cap was capped, and then immersed and sterilized to obtain the beverages (3) and (4) of the present invention. The collagen peptide used was an average molecular weight of 3,000, the proteoglycan was used as the user of Example 1, and the plant extract was extracted using the extract of Example 1.

The beverage was stored at 20 ° C for 6 months, and the amount of precipitation and the properties of the precipitate and the evaluation of the flavor were visually and functionally observed. The results are shown in Table 3. The evaluation criteria are as shown in Table 2.

Citric acid: beverage (3) with phosphoric acid = 1.83:1, the amount of precipitate was found to be inhibited. Although the aggregability of the precipitate is in an allowable range, it tends to be strong and a little difficult to disperse. The sour taste is in the range of the favorite, but overall the bitterness has a tendency to be slightly emphasized.

Citric acid: Beverage (4) with phosphoric acid = 2.24:1, the amount of precipitate was found to be inhibited. The agglutination of the precipitate is also weak and relatively easy to disperse. Further, it exhibits a mild sour taste and has a favorite aroma.

(Example 3) (Manufacturing example)

In the same manner as in Examples 1 and 2, a beverage (5) of citric acid: phosphoric acid = 1:1 and a beverage (6) of citric acid: phosphoric acid = 5:1 were obtained.

(Example 4)

In order to evaluate the effect of the citric acid and the phosphoric acid on the effect of the fragrance on the precipitation during long-term storage and the aggregation of the precipitate, the beverage shown in Table 4 was produced.

According to the methods described in Examples 1 and 2, the beverage (7) was obtained~ (12). For the predetermined average molecular weight described in the collagen peptide series used, the proteoglycan is used as one user, and the plant extract is the extract extracted from the first embodiment.

The beverage was stored at 20 ° C for 6 months, and the amount of precipitation and the properties of the precipitate and the evaluation of the flavor were visually and functionally observed. The results are shown in Table 4. The evaluation criteria are as shown in Table 2.

In the beverages (7) to (10), it was found that the amount of precipitation was suppressed, the aggregation property of the precipitate was weak, and it was easy to disperse, or it was difficult to disperse to some extent, but it was still within an allowable range. On the other hand, in the beverages (11) and (12), the aggregation property of the precipitate is weak and easy to disperse, but the acidity is too strong, and it is difficult to be allowed as a beverage.

(Example 5)

In order to evaluate the effect of the flavor and the aggregation on the long-term storage and the aggregation of the precipitate, the beverages shown in Table 5 were produced for the purpose of evaluating the type of the acid.

According to the methods described in Examples 1 and 2, beverages (13) to (17) were obtained. The collagen peptide used is the average molecular weight specified in the table, the user of the first embodiment is used for the proteoglycan, and the extract of the extract used in the first embodiment is used for the plant extract.

The beverage was stored at 20 ° C for 6 months, and the amount of precipitation and the properties of the precipitate and the evaluation of the flavor were visually and functionally observed. The results are shown in Table 5. The evaluation criteria are as shown in Table 2.

Various acids are used in beverages (13)~(17), but this application The difference is that in either case, there is a problem of agglomeration or aroma of the precipitate.

(Example 6)

The beverages shown in Table 6 were produced for the purpose of evaluating the average molecular weight of the collagen peptide and the effect of the fragrance on the precipitation during long-term storage and the aggregation of the precipitate.

According to the methods described in Examples 1 and 2, beverages (18) to (21) were obtained. The collagen peptide used is the average molecular weight specified in the table, the user of the first embodiment is used for the proteoglycan, and the extract of the extract used in the first embodiment is used for the plant extract.

The beverage was stored at 20 ° C for 6 months, and the amount of precipitation and the properties of the precipitate and the evaluation of the flavor were visually and functionally observed. The results are shown in Table 6. The evaluation criteria are as shown in Table 2.

After reviewing a wide range of average molecular weights, in any case, the results of the amount of precipitation, the aggregability of the precipitate, and the aroma can be satisfied. Therefore, it is considered that the average molecular weight of the collagen peptide does not have a significant influence on the effects of the present invention.

Claims (13)

An aqueous liquid composition comprising a collagen peptide, a proteoglycan, citric acid or a salt thereof, phosphoric acid or a salt thereof, and having a pH of 4.0 or less. The composition of claim 1, the total weight of the citric acid or a salt thereof converted to the amount of free acid, and the ratio of the total weight of the phosphoric acid or its salt converted to the amount of free acid, is 1:1 to 5 :1. The composition of claim 2, the total weight of the citric acid or a salt thereof converted to the amount of free acid, and the ratio of the total weight of the phosphoric acid or its salt converted to the amount of free acid, is 1.6: 1.0 to 4.1. :1.0. The composition of any one of the items 1 to 3, wherein the content of the collagen peptide is 1.0 to 35 w/v%. The composition of any one of the items 1 to 4, wherein the proteoglycan content is 0.001 to 0.05 w/v%. The composition of any one of the items 1 to 5, wherein the collagen peptide has an average molecular weight of 300 to 10,000. The composition of any one of claims 1 to 6, which further comprises plant material. The composition of any one of items 1 to 7, wherein the phosphate is orthophosphoric acid. The composition according to any one of claims 1 to 8, wherein the pH is 3.3 or more and 3.7 or less. The composition according to any one of claims 1 to 9, which is an oral composition. The composition of any one of the items 1 to 10, which is used for skin care. A method characterized by comprising a method comprising a collagen peptide and a proteoglycan and having an aqueous liquid composition having a pH of 4.0 or less, which does not produce a strong acidity and inhibits precipitation or cloud formation. Mixed with citric acid or a salt thereof and phosphoric acid or a salt thereof. The method of claim 12, wherein the composition is such that the citric acid or a salt thereof and the phosphoric acid or a salt thereof are converted into a total amount of the citric acid or a salt thereof in a free acid amount, and converted to a free weight. The ratio of the acid amount of the total weight of the phosphoric acid or its salt is blended at a ratio of 1:1 to 5:1.