JPWO2009044852A1 - Method for producing reduced coenzyme Q10 - Google Patents

Abstract

A method for producing reduced coenzyme Q, and reduced coenzyme, which is simple, inexpensive and safe, without the need for production equipment and production steps that have been conventionally required for producing reduced coenzyme Q10. To provide a food containing reduced coenzyme Q10 that can easily and efficiently replenish Q10. A method for producing reduced coenzyme Q10, in which oxidized coenzyme Q10 is heat-treated in the presence of foods such as meat, seafood and / or vegetables. And a reduced coenzyme Q10-containing food obtained by the production method.

Description

  The present invention relates to a method for producing reduced coenzyme Q10.

  Oxidized coenzyme Q10, a benzoquinone derivative that is widely known in the living world, is also called vitamin Q because of its vitamin-like function, and is a nutrient source that restores weak cellular activity to a healthy state. An ingredient that rejuvenates the body. On the other hand, reduced coenzyme Q10 is a two-electron reduced form of oxidized coenzyme Q10, and oxidized coenzyme Q10 is an orange crystal, whereas reduced coenzyme Q10 is a white crystal. Reduced coenzyme Q10 and oxidized coenzyme Q10 are localized in mitochondria, lysosomes, Golgi apparatus, microsomes, peroxisomes, cell membranes, etc., ATP production activation as a component of the electron transport system, antioxidant action in vivo It is known as an indispensable substance for maintaining the functions of living bodies involved in membrane stabilization.

  Under such circumstances, oxidized coenzyme Q10 has been produced by conventionally known methods such as synthesis, fermentation and extraction from natural products, and has been used as a pharmaceutical or health food. On the other hand, reduced coenzyme Q10 is similarly obtained by obtaining coenzyme Q10 by a conventionally known method such as synthesis, fermentation, extraction from natural products, etc., and then concentrates reduced coenzyme Q10 in the effluent by chromatography. It is known that it can be obtained by a method or the like (Patent Document 1). However, the reduced coenzyme Q10 obtained in this way cannot always be obtained in a high purity state. For example, low-purity crystals, oils, semisolids containing impurities such as oxidized coenzyme Q10 are not available. There was a problem that it was easy to obtain as. Furthermore, reduced coenzyme Q10 is unstable in the presence of oxygen, and products containing reduced coenzyme Q10 and reduced coenzyme Q10 after production need to be specially handled and stored. There was a problem.

  As a result of studying to solve these problems, the present inventors established a production method for obtaining high-quality reduced coenzyme Q10 and a method for stably storing reduced coenzyme Q10, and filed a patent application. (For example, Patent Documents 2 to 5). The production methods described in these applications are methods mainly aimed at producing high-quality and / or efficiently purified reduced coenzyme Q10 with few impurities suitable for production on an industrial scale.

On the other hand, an oil composition containing reduced coenzyme Q10 is added to food for the purpose of suitably supplying reduced coenzyme Q10 that tends to be decreased or deficient even though it is necessary for the living body. A patent application regarding the resulting reduced coenzyme Q10-enriched food has been filed (Patent Document 6).
JP-A-10-109933 WO03 / 006408 WO03 / 006409 WO03 / 032967 WO03 / 061822 WO03 / 061395

  The production methods described in Patent Documents 2 to 5 are aimed at obtaining a high-quality and / or efficiently purified reduced coenzyme Q10, and are usually produced particularly on an industrial scale. Since it is necessary to design and optimize the equipment design and manufacturing process in detail and optimize it, it is necessary to establish a new manufacturing equipment. Enzyme Q10 has a problem of becoming expensive.

  The reduced coenzyme Q10-enriched food described in Patent Document 6 above is obtained by adding reduced coenzyme Q10 to food, either as described above, or separately producing reduced coenzyme Q10 separately, There is a problem that it is necessary to obtain and use an expensive reduced coenzyme Q10, which takes time and cost. Furthermore, the enriched reduced coenzyme Q10 in food is easily oxidized as it is, and there is a problem that some kind of contrivance is often required for its preservation.

  On the other hand, when considering from the standpoint of consumers who purchase foods containing reduced coenzyme Q10, the reduced coenzyme Q10 to be ingested has a high purity as required by pharmaceuticals or a high ratio of reduced form, It is not necessarily required to be reduced coenzyme Q10, and food containing reduced coenzyme Q10 is desired to be safe and inexpensive, and can be consumed daily and economically. Yes. However, at present, these consumer demands cannot be fully answered.

  That is, a simple, inexpensive and safe reduced coenzyme Q10 that can comprehensively solve these problems and a method for producing a food containing a high content of reduced coenzyme Q10 have not been known.

  As a result of studies conducted by the present inventors to solve the above-mentioned problems, reduced coenzyme Q10 can be simply and easily treated by heat-treating oxidized coenzyme Q10 in the presence of foods such as meat, seafood, and vegetables. And the present invention was completed.

  That is, the present invention is as follows.

[1] A method for producing reduced coenzyme Q10 (following formula 2), in which oxidized coenzyme Q10 (following formula 1) is heat-treated in the presence of meat, seafood and / or vegetables.

[2] Production method according to [1], wherein oxidized coenzyme Q10 is externally added [3] Production according to [1] or [2], wherein the temperature condition of the heat treatment is 100 ° C. or higher Method [4] The heat treatment time is 5 minutes or longer. [1] to [3] The production method [5] according to any one of [1] to [1] to [1] to [3] 4] Production method [6] according to any one of [1] to [5], wherein the reduced coenzyme Q10-containing food obtained by the production method according to any one [7] Reduced form relative to the total amount of coenzyme Q10 in the food The food according to [6], wherein the ratio of coenzyme Q10 is 60% by weight or more.

  According to the present invention, the oxidized coenzyme Q10 can be used for meat, seafood, vegetables, etc. without the need for production equipment and production steps that have been conventionally required for the production of reduced coenzyme Q10. The reduced coenzyme Q10 can be produced simply, inexpensively, safely and quickly simply by performing the heat treatment in the presence of the above ingredients.

  Furthermore, in the present invention, the produced reduced coenzyme Q10 is not necessary to be subjected to purification or the like, and is used as it is together with foods such as meat, seafood, vegetables and the like which are coexisted during production. Reduced coenzyme Q10 which can be ingested as a contained food and can be easily and efficiently replenished with reduced coenzyme Q10 which is indispensable to the living body and tends to decrease or lack Containing foods can also be provided.

  Moreover, according to the present invention, reduced coenzyme Q10 having excellent stability and storage stability without further adding a plurality of components conventionally required for stabilizing and storing reduced coenzyme Q10. Containing foods can be provided.

  Hereinafter, the present invention will be described in detail. In the present specification, when only coenzyme Q10 is described, it represents the entire mixture when both are present, regardless of whether they are oxidized or reduced.

  The production method of the present invention is a production method of reduced coenzyme Q10 in which oxidized coenzyme Q10 is heat-treated in the presence of food such as meat, seafood, and vegetables.

  The oxidized coenzyme Q10 used as a raw material in the production method of the present invention may be derived from foods such as meat, seafood and vegetables, but is preferably added externally. When the oxidized coenzyme Q10 is externally added, its origin and production method are not particularly limited, but from the viewpoint of safety to the living body, it is naturally present and is the same as that contained in general foods (all -E) -isomer is preferred, and the production method of oxidized coenzyme Q10 is preferably derived from a fermentation method. Here, “derived from the fermentation method” means that the preferred stereoisomer is obtained based on the fermentation method. In the production method of the present invention, for example, the reduced coenzyme Q10 can be produced while retaining the three-dimensional structure of the (all-E) -isomer oxidized coenzyme Q10 obtained by fermentation. it can. Stereoisomers are analyzed by HPLC by a conventional method.

  In the production method of the present invention, the oxidized coenzyme Q10 used as a raw material may be oxidized coenzyme Q10 alone or coenzyme Q10 which is a mixture with reduced coenzyme Q10. When coenzyme Q10, which is a mixture of oxidized coenzyme Q10 and reduced coenzyme Q10, is used, oxidation accounts for the total amount of coenzyme Q10 (that is, the total amount of oxidized coenzyme Q10 and reduced coenzyme Q10). The ratio of the type coenzyme Q10 varies depending on the addition amount, form, addition timing, etc., production conditions, production method, etc., and cannot be set unconditionally, but is reduced using the easily available and inexpensive oxidized coenzyme Q10. From the viewpoint of producing type coenzyme Q10, it is preferable that the ratio of oxidized coenzyme Q10 in coenzyme Q10 as a raw material is higher, for example, 20% by weight or more, usually 40% by weight or more, preferably 60% by weight or more. More preferably, it is 80% by weight or more, especially 90% by weight or more, especially 96% by weight or more. Although an upper limit is 100 weight% and is not specifically limited, Usually, it is 99.9 weight% or less. On the other hand, from the viewpoint of finally obtaining a coenzyme Q10 having a high ratio of reduced coenzyme Q10 or a food containing a high content of reduced coenzyme Q10, reduced coenzyme Q10 is used as a raw material oxidized coenzyme Q10 to some extent. The coenzyme Q10 contained above is preferably used, and the ratio of the reduced coenzyme Q10 to the total amount of coenzyme Q10 in that case is, for example, 20% by weight or more, usually 40% by weight or more, preferably 60% by weight or more. More preferably, it is 80% by weight or more, especially 90% by weight or more, especially 96% by weight or more. The upper limit is usually 99.9% by weight or less.

  The form of oxidized coenzyme Q10 when the oxidized coenzyme Q10 described in the present invention is externally added is not particularly limited, and known techniques are used in addition to oxidized coenzyme Q10 bulk powder (powder). Processed products, for example, emulsions, liposomes, aqueous solutions such as cyclodextrin inclusions, granular preparation powders, oils and the like dissolved or dispersed. Further, as the oxidized coenzyme Q10 to be added, a natural product or a processed product containing a high amount of oxidized coenzyme Q10 can be used. For example, a bacterium containing oxidized coenzyme Q10 such as yeast containing oxidized coenzyme Q10. The body and its work can also be used.

  The meat used in the production method of the present invention is not particularly limited as long as it is edible meat, and specifically, beef, pork, chicken, boar meat, horse meat, mutton, goat meat, rabbit meat, whale. Meat, etc., and peaches, shoulders, mune, harami, liver, heart, etc. are listed for each part. The meat in the present invention includes animal protein derived from meat. The seafood used in the production method of the present invention is not particularly limited as long as it is an edible seafood. Specifically, mackerel, sardine, horse mackerel, salmon, cod, flounder, tuna, yellowtail, hamachi, Thailand, saury, scallops, oysters, squid, octopus, shrimp, swordfish, snails, clams and clams, abalone, turban shells, crabs, sea urchins, sea cucumbers, etc. Fish eggs such as caviar and salmon roe are also included. In addition, the seafood in the present invention includes animal proteins including fish meat. The vegetables used in the production of the present invention are not particularly limited as long as they are edible vegetables. For example, stem vegetables (specifically, asparagus, bamboo shoots, potatoes, taros, etc.), fruit vegetables (Specifically, corn, beans (eg, green peas, soybeans, red beans), pumpkins, tomatoes, etc.), root vegetables (specifically, carrots, burdock, sweet potatoes, etc.), leaf vegetables (specifically, onions, And cabbage, spinach, parsley, etc.) and mushrooms (specifically, mushrooms, eringi, beech shimeji mushroom, shiitake mushroom, jellyfish, nameko, etc.). Further, in the present invention, the meat, seafood and / or vegetables can be used in appropriate combination, and the form of processed food such as stew and curry using a plurality of these ingredients is also the meat of the present invention. Included in seafood and / or vegetable ingredients.

  The meat, seafood and vegetables used in the production method of the present invention are preferably used in the state of fresh food that has not been subjected to heat processing or the like. It may be a primary processed product that has been subjected to target or microbiological treatment.

  The production method of the present invention is characterized in that reduced coenzyme Q10 is obtained by subjecting oxidized coenzyme Q10 to heat treatment in the presence of meat, seafood, and / or vegetables. The term “in the presence of coexistence” as used herein means that oxidized coenzyme Q10 and meat, seafood and / or vegetables are in the same space as long as reduced coenzyme Q10 can be produced during or before heat treatment. Means a state that exists. Therefore, coexistence in the present invention does not necessarily mean that oxidized coenzyme Q10 and meat, fish and shellfish and / or vegetables are in complete contact or mixing, but via an atmosphere shared in the same space. This includes a state in which reduced coenzyme Q10 exists in a range where it can be produced. That is, for example, when heat-treated, the oxidized coenzyme Q10 and meat, seafood and / or vegetables in a separate container are reduced in a state of being packaged from the outside so that the same space can be shared. When the coenzyme Q10 can be produced, it can be defined as coexisting. In the production of reduced coenzyme Q10 of the present invention, the order in which the oxidized coenzyme Q10 and meat, fish and / or vegetables coexist and the heat treatment is performed is not particularly limited. In the present invention, preferable coexistence conditions are conditions in which oxidized coenzyme Q10 and meat, fish and shellfish and / or vegetables are in contact or sufficiently uniformly mixed during the heat treatment.

  The heat treatment in the production method of the present invention means that the oxidized coenzyme Q10 and meat, seafood and / or vegetables are heated by some means in the presence of coexistence, and the method is not limited. . For the heat treatment in the production method of the present invention, either wet heat treatment or dry heat treatment can be selected. Specific methods for the heat treatment include, for example, a method in which oxidized coenzyme Q10 and meat, seafood and / or vegetables are brought into contact with hot water, water vapor, dry air, direct fire, a heating roll, or microwave heating. Treatment, electric heating treatment, and the like. In the heat treatment of the present invention, any method may be used alone or in combination.

  When wet heat treatment is selected as the heating treatment method, heating with steam is preferable from the viewpoint of heat conduction efficiency, and heating with airflow-type superheated steam having a large heat capacity or superheated saturated steam that becomes a low oxygen state is preferable. A temperature treatment method is preferred. Further, when a dry heat treatment is selected as the heating treatment method, it is preferable to use a heating device with a rotary type or a stirring blade that can be efficiently and more uniformly treated.

  When the reduced coenzyme Q10 obtained by the production method of the present invention is ingested as a food together with meat, seafood and / or vegetables used in the production, in the heat treatment in the production process, as a food It is necessary to select heat treatment conditions that take into account not only the flavor of but also the effects on quality degradation and physical properties. Moreover, you may implement together the heat processing for manufacture of reduced coenzyme Q10, and the sterilization process as a manufacturing process of foodstuffs. In this case, optimization such as setting the temperature and processing time may be performed by comparing the rate at which microorganisms die at each temperature with the rate at which quality decreases such as decomposition or degradation of components in the composition. For example, in the case of wet heat treatment, a sufficient bactericidal effect can be usually obtained by heat treatment at around 50 to 120 ° C. for several seconds to several tens of minutes. On the other hand, in the case of dry heat treatment, heat treatment at 180 ° C. for several hours may be required for sterilization treatment.

  In the production method of the present invention, in order to produce reduced coenzyme Q10 with high efficiency, the heating treatment is preferably carried out in an oxygen-blocked atmosphere or sealed. The oxygen barrier atmosphere can be achieved by substitution with an inert gas, reduced pressure, boiling, or a combination thereof, and can also be achieved by the above-described treatment under superheated saturated steam. It is preferable to use at least substitution with an inert gas, that is, an inert gas atmosphere. Examples of the inert gas include nitrogen gas, water vapor, helium gas, argon gas, hydrogen gas, carbon dioxide gas, and the like, preferably nitrogen gas or water vapor. Note that the oxygen-blocked atmosphere in the present invention does not require oxygen to be strictly absent during the heat treatment, and when the oxygen concentration is lower than normal atmospheric conditions, or when the oxidized coenzyme Q10 and meat are used during the heat treatment. In addition, a state where oxygen is not freely supplied to seafood and / or vegetables is also included. From such a viewpoint, it is also a preferred embodiment of the production method of the present invention that the heat treatment is simply performed under sealed conditions without replacing with an inert gas. The sealed condition in this case is, for example, a bottled or canned state in which oxidized coenzyme Q10 and meat, seafood and / or vegetables are placed in a sealed container such as a can or a bottle, and a retort pouch is used. The state etc. are mentioned. Moreover, it is also a preferable aspect of the present invention to perform heat treatment under an oxygen-blocking atmosphere, for example, by replacing with an inert gas and further sealing.

  In the case where the heating process in the production method of the present invention has a temperature rising process, the temperature rising rate is not particularly limited, but is generally at least 0.1 ° C./in consideration of the time and economy required for the heating process. Min. Or more, usually 1 ° C./min or more, preferably 3 ° C./min or more, more preferably 5 ° C./min or more, and further preferably 10 ° C./min or more. The upper limit of the heating rate is not particularly limited, but is usually within 600 ° C./min.

  The temperature condition during the heat treatment in the production method of the present invention depends on the heat treatment method and the heat treatment time, but is, for example, in the range of room temperature to 200 ° C, usually in the range of room temperature to 180 ° C, preferably Is in the range of 80-160 ° C. Among them, the heat treatment is more preferably performed at 100 ° C. or higher, more preferably 110 ° C. or higher, and particularly preferably 120 ° C. or higher. The upper limit of the temperature during the heat treatment is more preferably 150 ° C. or less, and further preferably 130 ° C. or less.

  The pressure during the heat treatment of the present invention varies greatly depending on the heat treatment conditions, steps, and methods, but can be, for example, in the range of 0 to 20 MPa, usually in the range of 100 hpa to 10 MPa. In the present invention, the heat treatment is preferably performed under a pressurized condition. In that case, the preferred pressure condition is 1015 hpa or more, more preferably 1800 hpa or more. Although it does not specifically limit as a pressurization method, For example, a high pressure steam sterilizer, a pressure cooker, etc. can be used. In particular, when a high-pressure steam sterilizer is used, it is particularly preferable in that heat treatment can be performed in an overheated saturated steam atmosphere as described above.

  The oxidized coenzyme Q10 and the pH of the meat, seafood and / or vegetables and the surrounding atmosphere during the heat treatment of the present invention vary greatly depending on the type of food used, the heat treatment conditions, the process and the method. Although it is not limited, for example, it is within the range of 1 to 13, usually within the range of 2 to 12, preferably within the range of 3 to 11, more preferably within the range of 4 to 10, and further preferably within the range of 5 to 9. Is desirable.

  The heat treatment time in the production method of the present invention depends on the heat treatment temperature, the heat treatment method, etc., but is, for example, in the range of 1 second to 24 hours, usually in the range of 20 seconds to 12 hours, preferably 30. It is desirable to be within the range of seconds to 5 hours, more preferably within the range of 1 minute to 3 hours, and even more preferably within the range of 5 minutes to 2 hours. That is, the heat treatment time is, for example, 1 second or more, usually 20 seconds or more, preferably 30 seconds or more, more preferably 1 minute or more, further preferably 5 minutes or more, and the upper limit thereof is, for example, within 24 hours, Usually, it is within 12 hours, preferably within 5 hours, more preferably within 3 hours, and even more preferably within 2 hours. Among these, when heat treatment is performed under superheated saturated steam, it is most preferable to perform heat treatment for 30 minutes or more.

  Note that the various heat treatment conditions described above may be appropriately selected as appropriate such as a heat treatment step such as a multistage heating method or a heating method within a range not impairing the effects of the present invention. If necessary, the cooling process may be performed before and after the heat treatment.

  In the production method of the present invention, the yield of reduced coenzyme Q10 is not particularly limited, and there is also an embodiment in which a part of the oxidized coenzyme Q10 used as a raw material is converted into reduced coenzyme Q10 instead of the total amount. Within the scope of the production method of the present invention. That is, in the production method of the present invention, the ratio of reduced coenzyme Q10 is characterized in that coenzyme Q10 containing oxidized coenzyme Q10 is heat-treated in the presence of meat, seafood and / or vegetables. It is also a way to increase In this case, the ratio of reduced coenzyme Q10 to the total amount of coenzyme Q10 is preferably as high as possible, for example, 20% by weight or more, usually 40% by weight or more, preferably 60% by weight or more, more preferably 70% by weight or more, More preferably, it is 80% by weight or more, especially 90% by weight or more, especially 96% by weight or more. Needless to say, the upper limit is 100% by weight, but it may be about 99.9% by weight.

  As described above, the reduced coenzyme Q10 obtained by the production method of the present invention and the meat, seafood and / or vegetables used for the production are directly used as the reduced coenzyme Q10-containing food, preferably reduced. It can be used as a processed food containing type coenzyme Q10.

  The content of reduced coenzyme Q10 in the reduced coenzyme Q10-containing food obtained in this way depends on the amount of oxidized coenzyme Q10 used during production, but the content of reduced coenzyme Q10 is somewhat. Higher is preferable, for example, 20 μg / g or more, usually 30 μg / g or more, preferably 50 μg / g or more, more preferably 100 μg / g or more, more preferably 500 μg / g or more, especially 1 mg / g or more, especially 3 mg / g or more. It is. The upper limit is not particularly limited, but is, for example, 500 mg / g, preferably 300 mg / g from the viewpoint of cost. Further, the ratio of reduced coenzyme Q10 to the total amount of coenzyme Q10 in the reduced coenzyme Q10-containing food is preferably higher, for example, 20% by weight or more, usually 40% by weight or more, preferably 60% by weight or more. Preferably it is 80% by weight or more, especially 90% by weight or more, especially 96% by weight or more. Needless to say, the upper limit is 100% by weight, but it may be about 99.9% by weight.

  Preferred forms of the reduced coenzyme Q10-containing processed food include canned food, bottling, retort pack, and the like from the viewpoints of heat resistance, impact resistance, and use and versatility of existing manufacturing equipment, distribution, and cost. It is done. In this case, the reduced coenzyme Q10-containing food is preferably obtained by processing under conditions in a deoxygenated atmosphere from the viewpoint of maintaining quality. More preferably, in the above production method, for example, the oxidized coenzyme Q10 and meat, fish and shellfish and / or vegetables are sealed in a bottled or canned or retorted pouch in an oxygen-blocking atmosphere, and heat-treated. The product obtained as described above is used as it is as a processed food containing the reduced coenzyme Q10.

  In addition, in the production method of the present invention or the reduced coenzyme Q10-containing food obtained by the production method of the present invention, a substance that is permitted by pharmacological, pharmaceutical, and food regulations in each country can be used for the effect of the present invention. It can be used or added freely as long as it is not impaired. Such substances include vitamins, antioxidants, trace elements and the like.

  The reduced coenzyme Q10-containing food obtained by the production method described in the present invention is attractive to consumers. Therefore, regarding the usefulness of the reduced coenzyme Q10-containing food produced according to the method of the present invention, describing the wording, the reduced coenzyme Q10 ratio, the reduced coenzyme Q10 content, etc. It is a useful means and has the same attribute that is inseparable from the reduced coenzyme Q10-containing food of the present invention. In addition, transmission and provision of the usefulness of the reduced coenzyme Q10-containing food described in the present invention via a brochure or the Internet is also one aspect of the present patent and is part of the invention. Furthermore, all sales promotion and enlightenment activities of reduced coenzyme Q10-containing foods produced by the method of the present invention through socially trusted persons such as doctors, pharmacists, and nutritionists are manufactured according to the present invention. Therefore, it is a part of the present invention having the same attributes that are inseparable from the production method of the present invention and the reduced coenzyme Q10-containing food.

  Hereinafter, the present invention will be described in more detail with reference to production examples and examples, but the present invention is not limited thereto.

Example 1
<Experiment method>
The tuna fillet was shredded with scissors. Next, a portion of the minced tuna meat (fish meat) is weighed and divided into 6 samples (samples), and the oxidized coenzyme Q10 powder (manufactured by Kaneka Corporation) is 50 μg / g fish meat in the fish meat of each sample. The oxidized coenzyme Q10 was kneaded into the fish meat using a spatula to obtain a minced fish meat. Then, the fish meat to which oxidized coenzyme Q10 was added was treated under the conditions shown below and in Table 1. Thereafter, 1.95 mL of 2-propanol was added per 50 mg of each sample, and the samples were homogenized using a polytron homogenizer. Thereafter, the homogenized sample was centrifuged at 16,000 × g, 4 ° C. using a tabletop micro high-speed centrifuge himac CT-13R manufactured by Hitachi Koki Co., Ltd., and the amount of reduced coenzyme Q10 in the supernatant and The amount of oxidized coenzyme Q10 was analyzed using HPLC-ECD under the following conditions.

Column: YMC-PACK ODS-A303 (250 mm × 4.6 mm, 5-μm particle size), reduction catalyst column RC-10 (manufactured by Shiseido Co., Ltd.), column temperature: 40 ° C., mobile phase: 21.06 g NaClO ₄ · H ₂ O in 2640 mL CH ₃ OH / 360 mL Hexane, flow rate: 1 mL / min, retention time of reduced coenzyme Q10; 17.5 minutes, retention time of oxidized coenzyme Q10; 27.5 minutes, electrochemical detector: Nanospace SI-2 (manufactured by Shiseido Co., Ltd., applied voltage: 600mV).

  Further, the reduced coenzyme Q10 ratio (%) in the sample was calculated from the following equation.

Reduced coenzyme Q10 ratio (%) = reduced coenzyme Q10 amount × 100 / total coenzyme Q10 amount Total coenzyme Q10 amount = reduced coenzyme Q10 amount + oxidized coenzyme Q10 amount <Treatment Method>
Sample 1: A mixture of minced tuna meat added with oxidized coenzyme Q10 (non-heat treated, non-preserved)
Sample 2: Fish meat added with oxidized coenzyme Q10 was placed in an aluminum container, the inside of the container was replaced with nitrogen gas, and the container was sealed. Next, heat treatment was carried out using a Neoclave ASV-3022 made by Sakura Seiki Co., Ltd. under conditions of 121 ° C, 30 minutes, 1961hpa (2kgf / cm ² ), and then stored overnight at 4 ° C. Sample 3: oxidized type supplement The fish meat to which the enzyme Q10 was added was placed in an aluminum container, and the container was sealed without being replaced with gas and filled with air. Next, heat-treat under the same conditions as Sample 2, and then store overnight at 4 ° C. Sample 4: Fish meat with oxidized coenzyme Q10 added to retort food pack (Product name: R-1420H, Meiwa Sansho Co., Ltd.) (Made by company). A retort food pack containing fish meat was set on a SQ-202 commercial desk top vacuum sealer manufactured by Sharp Corporation, deaerated, and then sealed with a laminate. Next, heat treatment was performed under the same conditions as Sample 2, and then stored overnight at 4 ° C. Sample 5: Fish meat added with oxidized coenzyme Q10 was placed in an aluminum container, and the inside of the container was replaced with nitrogen gas. Sealed. Thereafter, heat treatment was not performed, and the sample was stored overnight at 4 ° C. Sample 6: Fish meat added with oxidized coenzyme Q10 was placed in a retort food pack, degassed in the same manner as Sample 4, and then sealed with a laminate. Then, heat treatment is not performed, and it is stored overnight at 4 ° C. <Result>
Table 1 shows the respective treatment conditions for samples 1 to 6 and the reduced coenzyme Q10 ratio after the treatment.

  From the above results, the ratio of reduced coenzyme Q10 to the total amount of coenzyme Q10 in samples 2 to 4 subjected to heat treatment in the presence of oxidized coenzyme Q10 and fish meat was added and mixed with oxidized coenzyme Q10 in fish meat. It was shown that it was significantly higher than the ratio of reduced coenzyme Q10 of samples 5 and 6 in which sample 1 and oxidized coenzyme Q10 were simply added to fish meat and stored overnight without heating. That is, it was confirmed that by performing heat treatment in the presence of oxidized coenzyme Q10 and fish meat, the ratio of reduced coenzyme Q10 is increased, and a fish food product enriched in reduced coenzyme Q10 can be produced.

(Example 2)
<Experiment method>
After cutting the pork fillet with scissors, the pork was minced with a spatula and divided into four samples. 200 mg of edible oil (Nisshin Light Blend Oil, Nisshin Oilio Co., Ltd.) is added to 2 mg of oxidized coenzyme Q10 (manufactured by Kaneka Corporation), and oxidized coenzyme Q10 is heated at about 60 ° C. Was dissolved and mixed. Thereafter, distilled water was added to the obtained oxidized coenzyme Q10 / oil solution to make a total volume of 10 mL, and sonication was performed under a heating condition of about 60 ° C. to prepare an emulsified solution. This emulsion containing oxidized coenzyme Q10 was added to two samples of the minced pork sample so that the added amount of oxidized coenzyme Q10 was 20 μg / g pork. Thereafter, minced pork to which oxidized coenzyme Q10 was added was thoroughly mixed under a condition of 25 ° C. or lower to obtain a pasty pork sample. Thereafter, the oxidized coenzyme Q10 was not added, or the added sample was treated under the conditions shown below and Table 2. Thereafter, extraction of coenzyme Q10 in pork and content analysis using HPLC-ECD (electrochemical detector) were performed in the same manner as in Example 1 to calculate the reduced coenzyme Q10 ratio in the sample.

<Processing method>
Sample 7: Shredded pork as it is (oxidized coenzyme Q10 not added, non-heat treated, non-preserved).

Sample 8: Oxidized coenzyme Q10 added to and mixed into minced pork and pasted (non-heated, non-preserved).

Sample 9: Put pork not added with oxidized coenzyme Q10 into a retort food pack (product name: R-1420H, manufactured by Meiwa Sansho Co., Ltd.), degassed in the same manner as sample 4, and then laminate Sealed and heat-treated using a Neoclave ASV-3022 manufactured by Sakura Seiki Co., Ltd. under the conditions of 121 ° C., 30 minutes, 1961 hpa (2 kgf / cm ² ). Then store overnight at 4 ° C (without oxidized coenzyme Q10)
Sample 10: Pork to which oxidized coenzyme Q10 was added was placed in a retort food pack, degassed in the same manner as sample 9, and then sealed with a laminate. Next, heat treatment is performed under the same conditions as Sample 9, and then stored overnight at 4 ° C. <Results>
Table 2 shows the treatment conditions for the samples 7 to 10 and the reduced coenzyme Q10 ratio of the treated sample.

Table 3 shows the reduced coenzyme Q10 concentration, oxidized coenzyme Q10 concentration, and total coenzyme Q10 concentration after treatment in Samples 8, 9, and 10.

  From the above results, it was confirmed that the ratio of reduced coenzyme Q10 to the total amount of coenzyme Q10 can be increased by heat-treating oxidized coenzyme Q10 and pork in the coexistence.

  Further, from the results of Table 3, the concentration of reduced coenzyme Q10 in the food obtained by simply mixing oxidized coenzyme Q10 with pork does not increase, but the reduced coenzyme Q10 of food to which oxidized coenzyme Q10 has been added is not increased. In order to increase the concentration of enzyme Q10, that is, to obtain food enriched with reduced coenzyme Q10 using oxidized coenzyme Q10, it was confirmed that heat treatment was essential.

(Example 3)
<Experiment method>
About 20g of mini asparagus was chopped with scissors. 200 mg of soybean oil was added to 4 mg of oxidized coenzyme Q10 (manufactured by Kaneka Corporation), and oxidized coenzyme Q10 was dissolved and mixed under a heating condition of about 60 ° C. Thereafter, distilled water was added to the obtained oxidized coenzyme Q10 / oil solution to make a total volume of 10 mL, and sonication was performed under a heating condition of about 60 ° C. to prepare an emulsion. The emulsion containing oxidized coenzyme Q10 was added to the minced mini asparagus and mixed well to obtain an oxidized coenzyme Q10-added mini asparagus sample. A part of this sample (about 200 mg) was designated as Sample 11. The remaining (about about 15 g) was sealed and put into aluminum cans, 121 ° C. using a Sakura Seiki Co., Ltd. Neokurebu ASV-3022, 30 min, heat treatment under the conditions of 1961hpa (2kgf / cm ^2), the resulting The sample was designated as sample 12. Samples 11 and 12 were subjected to extraction of coenzyme Q and content analysis using HPLC-ECD (electrochemical detector) in the same manner as in Example 1, and reduced coenzyme Q10 concentration in sample and oxidized coenzyme. Q10 concentration, total coenzyme Q10 concentration and reduced coenzyme Q10 ratio were calculated.

<Result>
Table 4 shows the reduced coenzyme Q10 concentration, oxidized coenzyme Q10 concentration, total coenzyme Q10 concentration, and reduced coenzyme Q10 ratio in Samples 11 and 12.

  From the above results, it was confirmed that the ratio of reduced coenzyme Q10 to the total amount of coenzyme Q10 can be increased by heat treatment in the presence of oxidized coenzyme Q10 and mini asparagus.

Example 4
<Experiment method>
About 20g of tuna fillet was chopped with scissors. 400 mg of soybean oil was added to 40 mg of coenzyme Q10 (reduced type: oxidized type = 96: 4), and dissolved and mixed under heating conditions of about 60 ° C. Thereafter, distilled water is added to the obtained oil solution to make a total volume of 10 mL, and sonication is performed under a heating condition of about 60 ° C. to obtain an emulsion of coenzyme Q10 (reduced type: oxidized type = 96: 4). Prepared. The emulsion containing coenzyme Q10 was added to the minced tuna fillet and mixed well to obtain a tuna fillet sample added with coenzyme Q10 (reduced type: oxidized type = 96: 4). A part of this sample (about 200 mg) was designated as Sample 13. The remaining (about about 15 g) was sealed and put into aluminum cans, 121 ° C. using a Sakura Seiki Co., Ltd. Neokurebu ASV-3022, 30 min, heat treatment under the conditions of 1961hpa (2kgf / cm ^2), the resulting The sample was designated as sample 14. Samples 13 and 14 were subjected to extraction of coenzyme Q10 and content analysis using HPLC-ECD (electrochemical detector) in the same manner as in Example 1, and the reduced coenzyme Q10 ratio in the sample was calculated.

<Result>
Table 5 shows the ratio of reduced coenzyme Q10 in Samples 13 and 14.

(Example 5)
<Experiment method>
About 20 g of pork was chopped with scissors. 400 mg of soybean oil was added to 40 mg of coenzyme Q10 (reduced type: oxidized type = 96: 4), and dissolved and mixed under heating conditions of about 60 ° C. Thereafter, distilled water is added to the obtained oil solution to make a total volume of 10 mL, and sonication is performed under a heating condition of about 60 ° C. to obtain an emulsion of coenzyme Q10 (reduced type: oxidized type = 96: 4). Prepared. This emulsified liquid containing coenzyme Q10 was added to the minced tuna fillet and mixed well to prepare a pork sample with coenzyme Q10 (reduced type: oxidized type = 96: 4) added. A part of this sample (about 200 mg) was designated as Sample 15. The rest (about 15g) was put in an aluminum can and sealed, and heat-treated under the conditions of 1961hpa (2kgf / cm ² ) at 121 ° C for 30 minutes using a Neoclave ASV-3022 manufactured by Sakura Seiki Co., Ltd. The sample was designated as Sample 16. For samples 15 and 16, extraction of coenzyme Q10 and content analysis using HPLC-ECD (electrochemical detector) were performed in the same manner as in Example 1, and the reduced coenzyme Q10 ratio in the sample was calculated.

<Result>
The ratio of reduced coenzyme Q10 in samples 15 and 16 is shown in Table 6.

  This specification includes the contents described in the specification and / or drawings of Japanese Patent Application No. 2007-262101, which is the basis of the priority of the present application.

  All publications, patents and patent applications cited herein are incorporated herein by reference in their entirety.

Claims (7)

A process for producing reduced coenzyme Q10 (formula 2 below), wherein oxidized coenzyme Q10 (formula 1 below) is heat-treated in the presence of meat, seafood and / or vegetables.

  The production method according to claim 1, wherein oxidized coenzyme Q10 is externally added.   The manufacturing method according to claim 1, wherein the temperature condition of the heat treatment is 100 ° C. or more.   The time of heat processing is 5 minutes or more, The manufacturing method of any one of Claims 1-3   The manufacturing method of any one of Claims 1-4 which heat-processes under oxygen interruption | blocking and / or sealing.   A reduced coenzyme Q10-containing food obtained by the production method according to any one of claims 1 to 5.   The food according to claim 6, wherein the ratio of reduced coenzyme Q10 to the total amount of coenzyme Q10 in the food is 60% by weight or more.