JP6652397B2 - Method for determining sealed state of packaged food and method for manufacturing sealed packaged food - Google Patents

Description

  The present invention relates to a method for determining the sealed state of a packaged food in which the food is hermetically packaged with a packaging material, and a method for producing a sealed packaged food.

  Today, a wide variety of foods, for example, solid foods, are provided on the market in a sealed package with a packaging material. For example, solid foods, such as cheese and butter, which have fluidity at the time of filling or heating and cool and solidify, are provided to the market in a hermetically sealed package with various kinds of packaging materials.

  As the packaging material, an aluminum foil, a synthetic resin film, or the like is used. There are transparent and translucent films made of synthetic resin, and there are also colored films and colorless films.

  Among solid foods hermetically packaged with such a packaging material, there are some which vary in appearance and form in a process after the hermetically packaged.

  For example, in the process of producing Camembert cheese, after mildew grows on the surface of the cheese curd, it may be hermetically packaged with a packaging material such as a synthetic resin film and then secondarily aged, followed by heating and sterilization. Alternatively, after the mildew grows on the surface of the cheese curd, potion cutting may be performed, individually sealed and wrapped with a packaging material such as aluminum foil, and secondarily aged, followed by heat and sterilization. This heating / sterilization treatment is performed, for example, at 97 ° C. for 70 minutes.

  When the heating and sterilizing treatment as described above is performed in the process of producing Camembert cheese, the internal pressure of the cheese increases, and cracks may occur in the white mold mat layer on the cheese surface. And sometimes, the components inside the cheese leak from the cracks.

  As described above in the production process of Camembert cheese, the above-mentioned heating and sterilization treatment is performed after the sealed packaging is performed, and the occurrence of the cracks described above and the leakage of the cheese internal component through the cracks occur, the packaging material The internal components of the cheese may leak out of the packaging material through the gap.

  Hereinafter, in the present specification, such as cheese and butter, has a fluidity at the time of filling or heating, after packaging the solid food to cool and solidify in a packaging material, the internal components of the solid food, etc., the said The phenomenon of leakage to the outside of the packaging material through a gap between the packaging materials is referred to as “food leakage”.

  The occurrence of food leakage affects the appearance (appearance) of the sealed packaged food that is visible to the consumer, and is not preferable in terms of commercial value.

  Therefore, it is desirable to determine whether or not food leakage has occurred before the product is provided to the market, and to prevent the product with the food leakage from being provided to the market.

  After the hermetically sealed packaged food is hermetically packaged as described above, it may be further housed in another packaging container and provided to the market. For example, one or a plurality of the above-mentioned sealed packaged foods may be housed in one outer packaging container, sealed, and provided to the market. Here, the process of accommodating and sealing one or a plurality of the above-mentioned sealed packaged foods in one outer packaging container is generally performed consistently in a production line.

  In this case, if the outer packaging container is colored and the contained sealed packaging food contained cannot be visually observed from the outside of the outer packaging container by a camera or the like, it is determined whether or not food leakage has occurred. Will not be able to.

  Therefore, even in such a case, it is desired to determine the presence or absence of food leakage without opening the outer packaging container.

JP 2001-272338 A

  An object of the present invention is to provide a method for determining the sealed state of a packaged food and a method for manufacturing a sealed packaged food, which determine whether or not a food leakage has occurred in a packaged food in which the food is hermetically packaged by a packaging material. ing.

[1] Irradiating near-infrared light to the packaged food in which the food is hermetically sealed by the packaging material, and analyzing the spectrum of the reflected light to the surface of the packaged food to which the near-infrared light has been irradiated. And a method for determining the sealed state of the packaged food for determining the leakage of the food.

[2] By irradiating near-infrared light to a packaged food in which food is hermetically sealed by a packaging material through a member made of a material that can transmit near-infrared light, and analyzing the spectrum of reflected light A method for judging the sealed state of the packaged food, which judges leakage of the food to the surface of the packaged food irradiated with the near-infrared light.

[3] The member made of a material capable of transmitting near-infrared light is made of a transparent resin or a base material made of a transparent resin in which a white colored pigment resin is added in an amount not exceeding 1.2% by mass. [2] The sealed food judging method according to [2], which is made of a colored resin.

[4] The method for judging the sealed state of a packaged food according to [2] or [3], wherein the member made of a material capable of transmitting near-infrared light is a bottom surface of a packaging container containing the packaged food therein. .

[5] The method for judging the sealed state of a packaged food according to any one of [1] to [4], wherein the food is a solid food that has fluidity at the time of filling or heating and solidifies when cooled. Here, as a solid food which has fluidity at the time of filling or heating and which solidifies upon cooling, for example, cheese and butter can be exemplified.

[6] The packaged food according to any one of [1] to [5], wherein the irradiation of the near-infrared light and the spectral analysis of the reflected light are performed during transportation in a production line for manufacturing the packaged food. Sealed state determination method.

[7] Judgment of the sealed state of the packaged food according to any one of [1] to [6], while the packaged food is transported on a production line for manufacturing the packaged food in which the food is hermetically sealed by a packaging material. A method for producing a sealed packaged food, wherein the method is implemented.

  According to the present invention, it is possible to provide a method for determining a sealed state of a packaged food and a method for manufacturing a sealed packaged food, which determine whether or not a food leak has occurred in a packaged food in which the food is hermetically packaged with a packaging material. it can.

FIG. 1 is a conceptual diagram illustrating a schematic configuration of an embodiment of a determination system in which a determination method of the present invention is performed. FIG. 6 is a diagram illustrating an example of a good product / defective product determination result when a determination is made by the determination method of the present invention. FIG. 3 is a diagram illustrating an analysis result of a reflection spectrum in the determination illustrated in FIG. 2. FIG. 9 is a diagram illustrating another example of a good product / defective product determination result when a determination is made by the determination method of the present invention. FIG. 5 is a diagram illustrating an analysis result of a reflection spectrum in the determination illustrated in FIG. 4. The figure showing an example of the measurement result about the relation between the addition ratio of the coloring pigment resin to the transparent resin which becomes the base material, and the reflection spectrum.

  In one embodiment of the present invention, the near-infrared light of the packaged food is irradiated by irradiating near-infrared light to the packaged food in which the food is hermetically sealed by the packaging material and analyzing the spectrum of the reflected light. Leakage of the food to the irradiated surface is determined.

  In the above description, the food sealed and packaged by the packaging material is a solid food that has fluidity at the time of filling cheese or butter or the like or at the time of heating, and cools and solidifies. Examples of the cheese include natural cheese such as Camembert cheese, and processed cheese such as 6P cheese and baby cheese.

  These solid foods are, in particular, solid foods that can leak inside due to heat treatment or the like after being hermetically sealed and packaged with an aluminum foil, a synthetic resin film or the like.

  In this embodiment, near-infrared light (wavelength: 700 nm to 2300 nm) is irradiated to the sealed packaged food to be determined, the spectrum of the reflected light is analyzed, and the surface of the food is irradiated with the near-infrared light. A leak has been determined.

  For irradiation of near-infrared light and spectral analysis of reflected light, for example, a near-infrared measuring device (Near-infrared composition imaging system “Compovision” (registered trademark)) of Sumitomo Electric Industries, Ltd. can be used. .

  A near-infrared camera can be used for spectral analysis of the reflected light.

  In near-infrared light, a wavelength band that is absorbed by proteins, lipids, moisture, and the like is determined. Therefore, by analyzing the wavelength band in which the near-infrared light is reflected, the composition of the substance irradiated with the near-infrared light can be grasped.

  For example, when Camembert cheese, which is a solid food, is hermetically packaged with an aluminum foil or a transparent synthetic resin film, near-infrared light is applied to the package and the spectrum of the reflected light is analyzed.

  In the case of non-defective products that are sealed and packaged with aluminum foil and have no food leakage (cheese leakage) on the surface irradiated with near-infrared light, only the near-infrared light wavelength band peculiar to aluminum foil is detected. Is done.

  On the other hand, when food leakage (cheese leakage) occurs on the surface irradiated with near-infrared light, in addition to the near-infrared light wavelength band unique to aluminum foil, the inside of the white mold layer of Camembert cheese A wavelength band of near-infrared light unique to the card is detected.

  Therefore, the Camembert cheese sealed and packaged with aluminum foil is irradiated with near-infrared light, and by analyzing the reflected wavelength band, food leaks (cheese leak) on the surface irradiated with near-infrared light. It can be easily determined whether or not the occurrence has occurred.

  In the case of a non-defective product that is sealed and packaged with a transparent synthetic resin film and does not have food leakage (cheese leakage) on the surface irradiated with near-infrared light, the white of the outer skin (surface) of Camembert cheese Only the near-infrared light wavelength band unique to the mold mat layer is detected.

  On the other hand, when food leakage (cheese leakage) occurs on the surface irradiated with near-infrared light, in addition to the wavelength band of near-infrared light peculiar to the white mold layer on the outer skin (surface) of Camembert cheese, A wavelength band of near-infrared light unique to the curd inside the white mold layer of Camembert cheese is detected.

  Therefore, by irradiating Camembert cheese that is hermetically sealed with a transparent synthetic resin film with near-infrared light and analyzing the reflected wavelength band, food leaks to the surface irradiated with near-infrared light. (Cheese leakage) can be easily determined.

  As described above, the wavelength band of near-infrared light that is absorbed by proteins, lipids, moisture, and the like is determined. Therefore, the determination method and system according to the present embodiment are not limited to cheese such as Camembert cheese, and can be applied to any solid food in which protein, lipid, moisture, and the like are included in food leakage.

  The above-described irradiation of the packaged food with near-infrared light and the determination of the leakage of the food to the surface irradiated with near-infrared light by spectral analysis of the reflected light can be performed in about 600 msec per piece.

  Therefore, the irradiation of the near-infrared light and the spectrum analysis of the reflected light in this embodiment can be performed during the transportation of the above-described packaged food on a production line. The transportation of the above-mentioned packaged food on the production line is performed at a speed of about 20 m / min. Therefore, the determination method of this embodiment can be performed inline for all products conveyed on the production line.

  As described above, the wavelength band of near-infrared light (wavelength: 700 nm to 2300 nm) that is absorbed by proteins, lipids, moisture, and the like is determined. Therefore, by analyzing the wavelength band in which the near-infrared light is reflected, the composition of the substance irradiated with the near-infrared light can be grasped. A technique using near-infrared light to perform measurement, determination, and the like without opening a package that is hermetically sealed, that is, non-destructively, utilizing this, has been conventionally known.

  For example, Japanese Patent Application Laid-Open No. 2001-272338 (Patent Document 1) proposes a method of nondestructively measuring the ripening degree of white mold cheese using near-infrared light.

  On the other hand, the present embodiment uses the spectral analysis of the reflected light of the near-infrared light for a method and a system for determining whether or not food leakage has occurred in a packaged food product in which the food product is hermetically sealed by a packaging material. Things.

  Then, the determination method and the determination system of the present embodiment are applicable to any solid food containing proteins, lipids, moisture, etc. in food leakage, and are applicable to all products transported on a production line for manufacturing packaged food. It can be performed inline.

  In another embodiment of the present invention, near-infrared light is irradiated on packaged food in which food is hermetically packaged by a packaging material through a member made of a material that can transmit near-infrared light, and reflected light is irradiated. The leakage of the food to the surface of the packaged food irradiated with the near-infrared light is determined by analyzing the spectrum.

  Here, the member made of a material that can transmit near-infrared light can be the bottom surface of the packaging container that houses the packaged food.

  That is, even if one or more of the above-mentioned solid foods are packaged in an outer packaging, one or more of the packaged foods hermetically sealed with aluminum foil, a synthetic resin film, or the like, are placed on the bottom surface of the packaging container. Is a member made of a material that can transmit near-infrared light, so that irradiation of near-infrared light in the above-described embodiment is performed through a member made of a material that can transmit the near-infrared light, and reflected light By performing a spectral analysis on, it is easy to determine whether or not food leakage has occurred on the surface of the one or more packaged foods contained in the packaging container, which has been irradiated with near-infrared light. be able to.

  FIG. 1 illustrates a schematic configuration of the determination system in which the determination method of this embodiment is performed in a state where a plurality of hermetically packed Camembert cheeses are contained in a packaging container (cup) serving as an exterior. It is a conceptual diagram.

  The member that forms the bottom surface of the packaging container (cup) and is made of a material that can transmit near-infrared light can be made of, for example, a transparent resin.

  In the embodiment shown in FIG. 1 as well, the solid food in a sealed package housed in a plurality of packaging containers (cups) is, for example, Camembert cheese hermetically sealed with an aluminum foil or a transparent synthetic resin film. . On the other hand, near-infrared light is irradiated through the bottom surface of a packaging container (cup) made of a material that can transmit near-infrared light, and the spectrum of the reflected light is analyzed.

  In the case of non-defective products that are sealed and packaged with aluminum foil and do not leak food (cheese leakage) on any surface irradiated with near-infrared light, the entire area of the bottom surface of the packaging container (cup) is covered with aluminum foil. Only the near-infrared light wavelength band peculiar to is detected.

  On the other hand, if food leakage (cheese leakage) occurs on any of the surfaces irradiated with near-infrared light, the near-infrared light peculiar to the card inside the white mold layer of Camembert cheese at that location A wavelength band of light is detected.

  Therefore, as in the embodiment shown in FIG. 1, near-infrared light is irradiated through the bottom surface of a packaging container (cup) made of a material that can transmit near-infrared light, and the spectrum of the reflected light is analyzed. This makes it easy to determine whether or not some of the sealed foods contained in the packaging container (cup) have a food leak (cheese leak) on the surface irradiated with near-infrared light. it can.

  In the case of non-defective products that are sealed and packaged with a transparent synthetic resin film and do not leak food (cheese leak) on any surface irradiated with near-infrared light, the entire bottom surface of the packaging container (cup) Then, only the wavelength band of the near infrared light wavelength band peculiar to the white mold layer of the outer skin (surface) of Camembert cheese is detected.

  On the other hand, if food leakage (cheese leakage) occurs on any of the surfaces irradiated with near-infrared light, the near-infrared light peculiar to the card inside the white mold layer of Camembert cheese at that location A wavelength band of light is detected.

  Therefore, as in the embodiment shown in FIG. 1, near-infrared light is irradiated through the bottom surface of a packaging container (cup) made of a material that can transmit near-infrared light, and the spectrum of the reflected light is analyzed. This makes it easy to determine whether or not some of the sealed foods contained in the packaging container (cup) have a food leak (cheese leak) on the surface irradiated with near-infrared light. it can.

  In the embodiment shown in FIG. 1, the bottom surface of the packaging container (cup) is not limited to a transparent resin, and may be any material as long as it can transmit near-infrared light.

  A packaging container for accommodating a solid food in a sealed package may be an opaque container that is not transparent in view of functionality such as light shielding, design, and container cost.

  Even in such a case, any material that can transmit near-infrared light can be used in the present embodiment.

  For example, it can be made of a colored resin in which a white colored pigment resin is added to a base material made of a transparent resin in a range not exceeding 1.2% by mass.

  When a colored resin is used in which a white colored pigment resin is added in an amount of about 6.0% by mass in a substrate made of a transparent resin, the amount of transmission of near-infrared light is significantly reduced, and a reflection spectrum cannot be obtained effectively. Not preferred.

  When a member made of a colored (white) resin is used in which a white colored pigment resin is added to a base material made of a transparent resin, an effective transmission amount of near-infrared light is secured, and a reflection spectrum can be acquired effectively. From the viewpoint, the amount of the white color pigment resin added to the substrate made of the transparent resin does not exceed 1.5% by mass, preferably 1.2% by mass or less, more preferably 0.4% by mass. It is as follows.

  Hereinafter, in this specification and the drawings, the color pigment resin may be referred to as “master batch”.

  Also in the embodiment shown in FIG. 1, the determination of the leakage of the food to the surface irradiated with the near-infrared light by the irradiation of the near-infrared light and the spectrum analysis of the reflected light is performed in about 600 msec per piece. Can be.

  Therefore, irradiation of near-infrared light and spectral analysis of reflected light in the embodiment shown in FIG. 1 can also be performed in-line for all products during transportation on a production line for producing packaged foods.

  The method for determining the sealed state of the packaged food described in the above embodiment is, as described above, during the transportation on the production line for manufacturing the packaged food, by executing all the products in-line, the food is sealed by the packaging material. A packaged food product that is packaged can be manufactured.

  Thus, the entire surface state of the solid food can be inspected without opening the sealed container of the solid food.

  For example, in the process of producing Camembert cheese, the hermetically sealed state (cheese leakage) can be inspected nondestructively continuously and quickly and completely.

  As a result, it is possible to prevent the product brand from being damaged due to defective products, and to increase the trust of consumers.

  Hereinafter, examples will be described with reference to the accompanying drawings. However, the present invention is not limited to the above-described embodiments and the examples described below, and various modifications may be made within the technical scope understood from the claims. Can be changed.

  A determination system having the system configuration shown in FIG. 1 was installed in a packaged food production line.

  After the mildew grows on the surface of the cheese curd, cut out the potion, individually sealed and packaged with aluminum foil, aged separately, and then heat-sterilized, followed by 6 pieces of Camembert cheese. A production line for packaged food sealed in (cups) was used.

  A near-infrared measuring device (a near-infrared composition imaging system “Compovision” (registered trademark)) of Sumitomo Electric Industries, Ltd. was used for the near-infrared light irradiation and the spectrum analysis of the reflected light.

  The member constituting the bottom of the packaging container (cup) containing six Camembert cheeses individually packaged by aluminum foil is made of a transparent resin base material having a white colored pigment resin of 1.2. It was made of a white resin added with mass%.

  The heating / sterilization treatment in the above-described Camembert cheese production process is usually performed at 97 ° C. for 70 minutes. A plurality of sterilized products were prepared, and the production line was operated while being inserted into the transport line at some points.

  In the transport line, the packaged food was transported at a speed of 20 m / min.

  The manufacturing line was operated until all the prepared products passed through the determination system while removing the products determined as defective (there was cheese leakage) by the determination system of the system configuration shown in FIG. 1 from the transport line.

  After that, when the product judged as defective (there is cheese leakage) by the determination system was opened and each of the hermetically sealed Camembert cheeses was confirmed, cheese leakage occurred on the bottom surface where the near-infrared light had been irradiated. Things were included in each.

  On the other hand, all the products which were not judged as defective (there was cheese leakage) by the judgment system were opened and each of the hermetically packed Camembert cheeses was checked.

  After the mildew grows on the surface of the cheese curd, cut out the potion, individually sealed and packaged with aluminum foil, aged separately, and then heat-sterilized, followed by 6 pieces of Camembert cheese. With respect to the packaged food packaged and sealed in the (cup), cheese leakage was determined by the system configuration of the present invention shown in FIG.

  A near-infrared measuring device (a near-infrared composition imaging system “Compovision” (registered trademark)) of Sumitomo Electric Industries, Ltd. was used for the near-infrared light irradiation and the spectrum analysis of the reflected light.

  The member constituting the bottom part of the packaging container (cup) accommodating six Camembert cheeses individually packaged with aluminum foil is made of a transparent resin base material containing 0.4% of a white colored pigment resin. It was made of a white resin added with mass%.

  As shown in FIG. 1, near-infrared light is applied to the entire surface of the bottom of a packaging container (cup) in which six pieces of Camembert cheese individually packaged in aluminum foil are hermetically sealed and passed therethrough, and the aluminum foil is passed through. The bottom surface of each Camembert cheese individually packaged with was irradiated with near-infrared light.

  The reflection spectrum was measured (analyzed) using a near-infrared camera of a near-infrared measuring device.

  In the case where the bottom portion of the packaging container (cup) was made of a transparent resin to which no coloring pigment resin was added, the same determination was made and compared.

  In a specific near-infrared wavelength range (700 nm to 2300 nm), a reflection spectrum unique to cheese was observed at a location where cheese leaked.

  On the other hand, in the area where the cheese did not leak, the reflection spectrum peculiar to the aluminum foil was observed.

  This was the same in the case of a transparent resin, regardless of whether the coloring pigment resin was added in an amount of 0.4% by mass.

  There is a difference between the spectrum where the cheese leaks and the spectrum where the cheese does not leak (FIG. 2), and it was confirmed by analyzing the reflection spectrum that the presence or absence of the cheese leak could be determined (FIG. 3).

  After the mildew grows on the surface of the cheese curd, it is hermetically packaged with a transparent film and aged for a second time. After that, Camembert cheese (hole type), which is subjected to heating and sterilization, is placed in a packaging container (cup) serving as an exterior. With respect to the packaged food packaged individually and sealed, cheese leakage was determined by the system configuration of the present invention shown in FIG.

  In the case where the bottom surface of the packaging container (cup) was made of a transparent resin to which no coloring pigment resin was added, the same judgment was made and compared.

  In a specific near-infrared wavelength range (700 nm to 2300 nm), a reflection spectrum unique to cheese was observed at a location where cheese leaked.

  On the other hand, in a portion where the cheese did not leak, a reflection spectrum unique to the white mold layer on the cheese surface was observed.

  This was the same in the case of a transparent resin, regardless of whether the coloring pigment resin was added in an amount of 0.4% by mass.

  There is a difference in the spectrum between the portion where the cheese leaked and the portion where the cheese did not leak (FIG. 4). By analyzing the reflection spectrum, it was confirmed that the presence or absence of the cheese leak could be determined (FIG. 5).

  In a portion where the white mold layer was thin, a reflection spectrum unique to cheese was mixed, and a reflection spectrum similar to the reflection spectrum unique to cheese was observed.

  As described in Example 2, two kinds of Camembert cheese of a potion type (6-piece product) were prepared. One was hermetically sealed with gold aluminum foil, and the other was hermetically sealed with silver aluminum foil.

  Further, as described in Example 3, a whole type Camembert cheese hermetically sealed with a transparent film was prepared.

  As described in Examples 2 and 3, these are hermetically packaged in a packaging container (cup) serving as an exterior, as shown in FIG. 1, and the packaged food product of the present invention shown in FIG. Judgment of cheese leakage was made according to the system configuration.

  Generally, it is known that a coloring pigment used in manufacturing a colored container inhibits transmission of near-infrared light.

  Therefore, the members constituting the bottom portion of the packaging container (cup) are made of a transparent resin and a plurality of types in which the addition ratio of the white colored pigment resin to the base material made of the transparent resin is changed stepwise. Prepared and examined.

As a result, the results shown in Table 1 and FIG. 6 were obtained.

  It was confirmed that when a white master batch was added at 0.4% by mass to the base material (transparent resin), cheese leakage could be inspected (FIG. 6, Table 1).

  When a white masterbatch is added to the base material (transparent resin) at 1.2% by mass, the transmission amount of near-infrared light is reduced somewhat, and it becomes slightly difficult to obtain a stable reflection spectrum. It was confirmed that the leakage inspection was affected (FIG. 2, Table 1).

  In addition, when a white master batch is added to the base material (transparent resin) at 6.0% by mass, the transmission amount of near-infrared light is remarkably reduced, and a reflection spectrum cannot be obtained effectively. It was confirmed that it became difficult (FIG. 2, Table 1).

Claims (8)

By irradiating near-infrared light to a packaged food in which food is hermetically sealed by a packaging material through a member made of a material that can transmit near-infrared light, and analyzing the spectrum of the reflected light, the packaged food is used. The sealed state determination method of the packaged food to determine the leakage of the food to the surface irradiated with the near-infrared light,
The member made of a material capable of transmitting near-infrared light is made of a transparent resin, or a colored resin in which a white colored pigment resin is added to a substrate made of a transparent resin in an amount not exceeding 1.2% by mass. Part of a container made of
The food is cheese,
The near-infrared light has a wavelength of 700 nm to 2300 nm.
A method for determining the sealed state of packaged food. The irradiation and near infrared light, the sealing state judging method of packaging food product according to claim 1, spectral analysis of the reflected light is performed during transport of the production line for producing the packaged food. A sealed packaged food product wherein the method for judging the sealed state of a packaged food product according to claim 1 or 2 is carried out while the packaged food product is being conveyed on a production line for producing a packaged food product in which the food product is hermetically sealed by a packaging material. Manufacturing method. The cheese product is irradiated with near-infrared light, and by analyzing the spectrum of the reflected light, it is the outer skin of the cheese on the surface of the cheese product and the surface of the cheese product is irradiated with the near-infrared light . A method for determining the state of a cheese product, which determines leakage of cheese inside . The cheese product is mildew cheese,
The outer skin is a mildew mat layer,
The method according to claim 4. The cheese is housed in a container made of a colored resin in which a white colored pigment resin is added in a range not exceeding 1.2% by mass in a base material made of a transparent resin,
The near-infrared light has a wavelength of 700 nm to 2300 nm,
The irradiation of the near-infrared light and the detection of the reflected light are performed through a part of the container.
The state determination method according to claim 4. The state determination method according to any one of claims 4 to 6 , wherein the irradiation of the near-infrared light and the spectral analysis of the reflected light are performed during transportation on a production line that manufactures the cheese product . The state determination method according to any one of claims 4 to 7, wherein the cheese product is hermetically sealed and packaged while the cheese product is hermetically packaged by a packaging material while the cheese product is being conveyed on a production line for manufacturing the cheese product. The method of manufacturing the cheese product to be implemented.