JP6914018B2 - Tissue inspection method and inspection equipment for soft mold cheese - Google Patents
Tissue inspection method and inspection equipment for soft mold cheese Download PDFInfo
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- 235000013351 cheese Nutrition 0.000 title claims description 111
- 238000000034 method Methods 0.000 title claims description 27
- 238000007689 inspection Methods 0.000 title claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 42
- 238000004519 manufacturing process Methods 0.000 claims description 33
- 238000001228 spectrum Methods 0.000 claims description 18
- 238000011088 calibration curve Methods 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 11
- 239000004576 sand Substances 0.000 claims description 11
- 238000010521 absorption reaction Methods 0.000 claims description 10
- 230000001678 irradiating effect Effects 0.000 claims description 10
- 230000032683 aging Effects 0.000 claims description 7
- 238000012765 tissue examination method Methods 0.000 claims 1
- 235000021383 camembert cheese Nutrition 0.000 description 17
- 210000001519 tissue Anatomy 0.000 description 15
- 238000005259 measurement Methods 0.000 description 11
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- 230000002950 deficient Effects 0.000 description 6
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- 230000001066 destructive effect Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 2
- 230000005540 biological transmission Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241001482576 Saiga Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 230000004931 aggregating effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000005314 correlation function Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000013500 data storage Methods 0.000 description 1
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- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010562 histological examination Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000003333 near-infrared imaging Methods 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000008983 soft cheese Nutrition 0.000 description 1
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Description
この発明は、チーズの組織を検査する方法と装置に関する。特に、カマンベールチーズなどの軟質カビ系チーズの軟らかさ、硬さといった組織の良否を、製造工程において、インラインで、連続的に検査する方法と装置に関する。 The present invention relates to methods and devices for inspecting the texture of cheese. In particular, the present invention relates to a method and an apparatus for continuously in-line inspecting the quality of a structure such as softness and hardness of soft mold cheese such as Camembert cheese in a manufacturing process.
軟質系のチーズ、例えば、カマンベールチーズなどの軟質カビ系チーズでは、「硬い」、「軟らかすぎる」、等のチーズの組織不良に関する指摘を消費者から受けることがある。 For soft cheeses, such as Camembert cheese and other soft mold cheeses, consumers may point out that the cheese is "hard" or "too soft".
硬いカマンベールチーズは食感や風味が悪く、一方、軟らかすぎるカマンベールチーズは手や口にベタついて食べ難い。そこで、このような指摘を受けることになる。 Hard Camembert cheese has a bad texture and flavor, while Camembert cheese, which is too soft, is sticky on the hands and mouth and difficult to eat. Therefore, we will receive such an indication.
チーズなどの乳製品について、水分を測定する方法と装置、成分含量を測定する方法と装置について提案されたことがある。 For dairy products such as cheese, methods and devices for measuring water content and methods and devices for measuring component content have been proposed.
例えば、特開平４−４７２５４号公報（特許文献１）では「近赤外線を用いて脱脂乳、牛乳、クリーム及びチーズの成分含量を測定する方法及び装置」が提案されている。 For example, Japanese Patent Application Laid-Open No. 4-47254 (Patent Document 1) proposes "a method and an apparatus for measuring the component contents of skim milk, milk, cream and cheese using near infrared rays".
また、特開平７−２７０３０９号公報（特許文献２）では「バター水分測定方法及びその装置」が提案されている。 Further, Japanese Patent Application Laid-Open No. 7-270309 (Patent Document 2) proposes a "butter moisture measuring method and its apparatus".
この発明は、「硬い」、「軟らかすぎる」、等のチーズの組織不良を判定する方法、装置を提案することを目的にしている。 An object of the present invention is to propose a method and an apparatus for determining a tissue defect of cheese such as "hard" and "too soft".
［１］
製造ラインを搬送されるチーズに対して、当該搬送方向に直交する方向から近赤外線を照射し、透過光のスペクトルを解析して前記チーズの組織の良否を判定するチーズの組織検査方法。
[1]
A method for inspecting the structure of cheese by irradiating the cheese transported on the production line with near-infrared rays from a direction orthogonal to the transport direction and analyzing the spectrum of transmitted light to determine the quality of the structure of the cheese.
［２］
前記判定するチーズの組織の良否が、前記チーズの硬さあるいは軟らかさである［１］のチーズの組織検査方法。
[2]
The cheese tissue inspection method according to [1], wherein the quality of the cheese structure to be determined is the hardness or softness of the cheese.
［３］
前記判定が、前記チーズの水分量を指標にして行われる［１］又は［２］のチーズの組織検査方法。
[3]
The method for examining the tissue structure of cheese according to [1] or [2], wherein the determination is performed using the water content of the cheese as an index.
［４］
前記チーズに対して前記近赤外線を照射し透過光のスペクトルから透過光の吸収波長域と透過量を測定して得た前記チーズの水分量測定値と、前記チーズについて混砂乾燥法で測定した水分量実測値とから作成した水分検量線を用い、前記製造ラインを搬送される前記チーズに対して、当該搬送方向に直交する方向から前記近赤外線を照射し、透過光のスペクトルを解析して前記チーズの組織の良否を判定する［１］〜［３］のいずれかのチーズの組織検査方法。
[4]
The measured value of the water content of the cheese obtained by irradiating the cheese with the near infrared rays and measuring the absorption wavelength range and the transmitted amount of the transmitted light from the spectrum of the transmitted light, and the cheese was measured by a mixed sand drying method. Using the moisture calibration line created from the measured moisture content, the cheese transported on the production line is irradiated with the near infrared rays from a direction orthogonal to the transport direction, and the spectrum of transmitted light is analyzed. The method for inspecting the structure of cheese according to any one of [1] to [3], which determines the quality of the structure of the cheese.
［５］
前記水分検量線を用いて、前記製造ラインを搬送される前記チーズに対して、当該搬送方向に直交する方向から前記近赤外線を照射し、透過光のスペクトルを解析して得た前記チーズの水分量推定値と、前記混砂乾燥法で測定した水分量実測値との誤差が±０．５％以内で近似する［４］のチーズの組織検査方法。
[5]
The moisture content of the cheese obtained by irradiating the cheese transported on the production line with the near infrared rays from a direction orthogonal to the transport direction and analyzing the spectrum of transmitted light using the moisture calibration curve. The cheese structure inspection method according to [4], wherein the error between the estimated amount and the measured water content measured by the mixed sand drying method is approximated within ± 0.5%.
［６］
チーズに対して近赤外線を照射し透過光のスペクトルから透過光の吸収波長域と透過量を測定して得た前記チーズの水分量測定値と、前記チーズについて混砂乾燥法で測定した水分量実測値とから作成した水分検量線を用い、製造ラインを搬送される前記チーズに対し当該搬送方向に直交する方向から近赤外線を照射して得た透過光のスペクトルを解析して前記チーズの組織の良否を判定する組織検査装置。
[6]
The measured value of the water content of the cheese obtained by irradiating the cheese with near infrared rays and measuring the absorption wavelength range and the transmitted amount of the transmitted light from the spectrum of the transmitted light, and the water content of the cheese measured by the mixed sand drying method. Using the moisture calibration line created from the measured values, the spectrum of transmitted light obtained by irradiating the cheese transported on the production line with near infrared rays from a direction orthogonal to the transport direction is analyzed to determine the structure of the cheese. A tissue inspection device that determines the quality of light.
［７］
チーズ製造のチーズ熟成工程中で製造ラインを搬送されている前記熟成中のチーズに対して、当該搬送方向に直交する方向から近赤外線を照射し、透過光のスペクトルを解析して前記チーズの組織の良否を判定するチーズの組織検査を行うチーズの製造方法。
[7]
The aging cheese being transported on the production line during the cheese aging process of cheese production is irradiated with near infrared rays from a direction orthogonal to the transport direction, and the spectrum of transmitted light is analyzed to analyze the structure of the cheese. A method for producing cheese, which is a tissue inspection of cheese to determine the quality of the cheese.
この発明によれば、「硬い」、「軟らかすぎる」、等のチーズの組織不良を判定する方法、装置を提供することができる。 According to the present invention, it is possible to provide a method and an apparatus for determining a tissue defect of cheese such as "hard" and "too soft".
この実施形態のチーズの組織検査方法は、チーズの製造工程で製造ラインを搬送されるチーズに対して、当該搬送方向に直交する方向から近赤外線を照射し、透過光のスペクトルを解析して前記チーズの組織の良否を判定するものである。 In the cheese structure inspection method of this embodiment, the cheese transported on the production line in the cheese production process is irradiated with near infrared rays from a direction orthogonal to the transport direction, and the spectrum of transmitted light is analyzed to obtain the above. It determines the quality of the cheese structure.
カマンベールチーズなどの軟質カビ系チーズでは、消費者から、「硬い」あるいは、「軟らかすぎる」という指摘を受けることがある。 Soft mold cheeses such as Camembert cheese may be pointed out by consumers as "hard" or "too soft".
一般に、カマンベールチーズなどの軟質カビ系チーズの硬さ、軟らかさは、チーズ組織内の水分量と相関があり、水分量が少ないチーズほど硬くなる。 In general, the hardness and softness of soft mold cheeses such as Camembert cheese correlate with the amount of water in the cheese tissue, and the smaller the amount of water, the harder the cheese.
「硬い」あるいは、「軟らかすぎる」という指摘を消費者から受けたカマンベールチーズを分析したところ、「硬い」との指摘を受けたチーズの水分量は殆どが４９．０％以下で、「軟らかすぎる」と指摘があったチーズの水分量は殆どが５４．０％以上であった。 An analysis of Camembert cheese, which was pointed out by consumers as "hard" or "too soft," found that most of the cheeses pointed out as "hard" had a water content of 49.0% or less, which was "too soft." Most of the cheeses that were pointed out had a water content of 54.0% or more.
カマンベールチーズなどの軟質カビ系チーズの水分量は、製造工程中のホエイの抜け具合や熟成時の温度／湿度環境、乳酸菌スターターの活性などで変動する。 The water content of soft mold cheeses such as Camembert cheese varies depending on the degree of whey removal during the manufacturing process, the temperature / humidity environment during aging, and the activity of the lactic acid bacterium starter.
年間を通じて全てのチーズを同一条件で生産することは困難であるため、チーズの製造者は、製造ラインから抜き取ったサンプルの組織を破壊的手段で測定し、品質管理を行っている。 Since it is difficult to produce all cheeses under the same conditions throughout the year, cheese manufacturers perform quality control by measuring the structure of samples taken from the production line by destructive means.
一般に、食品の硬さの評価は、製造ラインからサンプルを抜き取り、レオメーターなどの硬度計で測定して行う。しかし、破壊的測定であるため、製造する製品全数の硬度を測定することはできない。 Generally, the hardness of food is evaluated by taking a sample from the production line and measuring it with a hardness meter such as a rheometer. However, since it is a destructive measurement, it is not possible to measure the hardness of all the products manufactured.
製造ライン中で、非破壊的な方法で製品全数の硬度を測定することは技術的に困難で行われていない。この結果、上述した「硬い」あるいは、「軟らかすぎる」という消費者からの指摘を受けるものが市場に提供されることになると思われる。 It is technically difficult and not done in the production line to measure the hardness of all products by a non-destructive method. As a result, it is expected that the products that are pointed out by consumers as "hard" or "too soft" mentioned above will be provided to the market.
そこで本願の発明者は、「硬い」あるいは、「軟らかすぎる」等のチーズの組織不良を製造ライン中で、非破壊的かつ迅速に全数検査する方法、装置を開発することを目指した。 Therefore, the inventor of the present application aimed to develop a method and an apparatus for non-destructively and quickly 100% inspection of cheese tissue defects such as "hard" or "too soft" in a production line.
そして、製造ラインを搬送されるチーズに対して、当該搬送方向に直交する方向から近赤外線（波長７００〜１５００ｎｍの近赤外光）を照射し、透過光のスペクトルを解析して前記チーズの組織の良否を判定できることを見出して本発明を完成させたものである。 Then, the cheese transported on the production line is irradiated with near infrared rays (near infrared light having a wavelength of 700 to 1500 nm) from a direction orthogonal to the transport direction, and the spectrum of transmitted light is analyzed to analyze the structure of the cheese. The present invention has been completed by finding that the quality of the above can be determined.
一般に、近赤外光は水分によって吸収される波長域が予め決まっており、透過光の吸収波長域とその透過量を調べることで、光を照射したチーズの水分量を知ることができる。 In general, the wavelength range of near-infrared light absorbed by water is predetermined, and the amount of water in the cheese irradiated with light can be known by examining the absorption wavelength range of transmitted light and the amount of transmission thereof.
また、カマンベールチーズなどの軟質カビ系チーズの水分量と硬さは相関があり、水分量が少ないほどチーズは硬くなる。 In addition, there is a correlation between the water content and hardness of soft mold cheese such as Camembert cheese, and the smaller the water content, the harder the cheese.
水分量が概ね４９．０％を下廻ると消費者から「硬い」との指摘が、５４．０％を上廻ると「軟らかすぎる」との指摘につながることが経験的に分かっている。 It is empirically known that when the water content is less than 49.0%, consumers point out that it is "hard", and when it exceeds 54.0%, it is pointed out that it is "too soft".
そこで、検査対象になっているカマンベールチーズなどの軟質カビ系チーズの水分量を指標にして当該チーズの組織の良否、すなわち、当該チーズの硬さあるいは軟らかさを判定することができる。本願発明者等の検討によれば、カマンベールチーズなどの軟質カビ系チーズの水分量と官能的硬さ、柔らかさとの間には相関が認められている。 Therefore, the quality of the structure of the cheese, that is, the hardness or softness of the cheese can be determined by using the water content of the soft mold cheese such as Camembert cheese to be inspected as an index. According to the studies by the inventors of the present application, a correlation has been observed between the water content of soft mold cheeses such as Camembert cheese and the sensory hardness and softness.
本願の発明者が近赤外方式によるカマンベールチーズの水分測定精度を確認したところ次の通りであった。 When the inventor of the present application confirmed the water content measurement accuracy of Camembert cheese by the near infrared method, it was as follows.
近赤外測定装置は（財）雑賀技術研究所の光品質チェッカーＨＯＳ−Ｆ２００を使用した。水分量が４４〜５２％程度のサンプルを用い、装置の測定値と公定法（混砂乾燥法）の実測値から図１図示の結果を得た。図１（ａ）はカード製造後７日目、図１（ｂ）はカード製造後６日目のチーズについての結果である。いずれも横軸は公定法（混砂乾燥法）の実測値、縦軸は前記装置を用いてチーズに近赤外線を照射し透過光のスペクトルから透過光の吸収波長域と透過量を測定して得たチーズの水分量測定値である。両者の関係から水分検量線を作成（測定ｎ数は９０）したところ、相関関数（Ｒ）は、カード製造後６日目がＲ＝０．９８、カード製造後７日目がＲ＝０．９３と高い相関を示した。 As the near-infrared measuring device, the light quality checker HOS-F200 of Saika Technological Institute was used. Using a sample having a water content of about 44 to 52%, the results shown in FIG. 1 were obtained from the measured values of the apparatus and the measured values of the official method (mixed sand drying method). FIG. 1 (a) shows the results for cheese on the 7th day after the card was manufactured, and FIG. 1 (b) shows the results for the cheese on the 6th day after the card was manufactured. In both cases, the horizontal axis is the measured value of the official method (mixed sand drying method), and the vertical axis is the measurement of the absorption wavelength range and transmission amount of transmitted light from the spectrum of transmitted light by irradiating cheese with near infrared rays using the above device. It is a water content measurement value of the obtained cheese. When a moisture calibration curve was created from the relationship between the two (the number of measured n was 90), the correlation function (R) was R = 0.98 on the 6th day after the card was manufactured and R = 0 on the 7th day after the card was manufactured. It showed a high correlation with 93.
そこで、製造ラインを搬送されるチーズについて、あらかじめ直交する方向から近赤外線を照射し透過光のスペクトルから透過光の吸収波長域と透過量を測定して得たチーズの水分量測定値と、当該チーズについて公定法（混砂乾燥法）で測定した水分量実測値とから当該チーズについての水分検量線を作成しておく。こうして水分検量線が作成されているチーズの製造工程において当該チーズが製造ラインを搬送されている際に、当該搬送方向に直交する方向から近赤外線を照射し、透過光のスペクトルを解析して前記チーズの水分量測定値を得る。前記のように作成していた水分検量線を用い、前記のようにして得たチーズの水分量測定値から、チーズの水分量を推定して水分量推定値を得る。そして、この水分量推定値を用いて、水分量の多寡から前記チーズの組織の良否（「硬い」あるいは、「軟らかい」）を判定可能であることを確認できたものである。 Therefore, with respect to the cheese transported on the production line, the measured value of the water content of the cheese obtained by irradiating near infrared rays from the directions orthogonal to each other in advance and measuring the absorption wavelength range and the transmitted amount of the transmitted light from the spectrum of the transmitted light, and the said A water calibration curve for the cheese is prepared from the measured water content measured by the official method (mixed sand drying method) for the cheese. In the cheese manufacturing process in which the moisture calibration curve is created, when the cheese is transported on the production line, near infrared rays are irradiated from a direction orthogonal to the transport direction, and the spectrum of transmitted light is analyzed to analyze the above-mentioned Obtain the measured value of the water content of cheese. Using the moisture calibration curve prepared as described above, the moisture content of cheese is estimated from the moisture content measurement value of cheese obtained as described above to obtain an estimated moisture content. Then, using this estimated water content, it was confirmed that the quality of the cheese structure (“hard” or “soft”) can be determined from the amount of water content.
搬送ラインを搬送されていて、この実施形態の検査方法により検査が行われるチーズは熟成途中のものであっても、熟成後のものであってもよい。 The cheese that is conveyed along the transfer line and is inspected by the inspection method of this embodiment may be in the process of aging or after aging.
この実施形態によれば、製造ライン中でカマンベールチーズなどの軟質カビ系チーズの組織不良品の有無を全数検査できる。これによって、組織不良製品に起因する商品ブランドの毀損防止と消費者の信頼の確保につなげることができる。 According to this embodiment, 100% of soft mold cheeses such as Camembert cheese can be inspected for defective tissue in the production line. This can prevent damage to the product brand caused by defective products and secure consumer confidence.
この実施形態の検査方法、検査装置は、カマンベールチーズなどの軟質カビ系チーズの組織検査に限らない。チーズ様固形食品などのインライン組織検査や水分検査全般に有効である。すなわち、近赤外線を照射し透過光のスペクトルから透過光の吸収波長域と透過量を測定して水分量測定値を得ることのできるチーズであって、チーズの水分量と官能的硬さ、柔らかさとの間に相関が認められるチーズであれば、この実施形態の検査方法、検査装置によって、製造工程中のインラインで、チーズ製品全数の組織検査（硬すぎる、柔らかすぎるといった組織不良の判定）を行うことができる。 The inspection method and inspection apparatus of this embodiment are not limited to the tissue inspection of soft mold cheese such as Camembert cheese. It is effective for in-line tissue inspection and moisture inspection of cheese-like solid foods in general. That is, it is a cheese that can obtain a measured value of water content by irradiating near infrared rays and measuring the absorption wavelength range and transmitted amount of transmitted light from the spectrum of transmitted light. If the cheese has a correlation with the cheese, the inspection method and inspection device of this embodiment can be used to perform a microstructure inspection (determination of tissue defects such as too hard or too soft) of all cheese products in-line during the manufacturing process. It can be carried out.
この実施形態の検査方法、検査装置によれば、カマンベールチーズなどの軟質カビ系チーズの水分量を測定し、製品全数の組織（硬度）評価を行うことができる。 According to the inspection method and inspection apparatus of this embodiment, the water content of soft mold cheese such as Camembert cheese can be measured, and the structure (hardness) of all products can be evaluated.
コンピュータからなるこの実施例の組織検査装置（不図示）は、そのデータ記憶部に、検査対象となっているカマンベールチーズに対して近赤外測定装置（（財）雑賀技術研究所の光品質チェッカーＨＯＳ−Ｆ２００）を用いて近赤外線を照射し透過光のスペクトルから透過光の吸収波長域と透過量を測定して得たチーズの水分量測定値と、前記チーズについて混砂乾燥法で測定した水分量実測値とから作成した水分検量線についてのデータを格納している。 The tissue inspection device (not shown) of this embodiment, which consists of a computer, has a near-infrared measurement device (light quality checker of Saiga Institute of Technology) for the Camambale cheese to be inspected in its data storage unit. The measured value of the water content of the cheese obtained by irradiating near infrared rays with HOS-F200) and measuring the absorption wavelength range and the transmitted amount of the transmitted light from the spectrum of the transmitted light, and the cheese were measured by the mixed sand drying method. It stores data about the moisture calibration curve created from the measured moisture content.
検査対象のカマンベールチーズの製造ラインに近赤外測定装置（（財）雑賀技術研究所の光品質チェッカーＨＯＳ−Ｆ２００）を設置し、図２に模式図を表したように、製造ラインを搬送されるチーズに対して、当該搬送方向に直交する方向から近赤外線を照射し、透過光のスペクトルを得て、これを、組織検査装置に入力し、記憶部に格納されている水分検量線を用いて解析を行って水分量推定値を得た。 A near-infrared measuring device (light quality checker HOS-F200 of Saika Technological Institute Foundation) was installed on the production line of Camambale cheese to be inspected, and the production line was transported as shown in the schematic diagram in FIG. The cheese is irradiated with near infrared rays from a direction orthogonal to the transport direction, a spectrum of transmitted light is obtained, this is input to a tissue inspection device, and a moisture calibration curve stored in a storage unit is used. The analysis was performed to obtain an estimated water content.
製造ラインで搬送したカマンベールチーズはカード製造後７日目のものであり、全数測定を行った。 The Camembert cheese transported on the production line was 7 days after the production of the curd, and 100% was measured.
測定期間は１５日間で、製造日数は１３日間、測定総数は約３９万件であった。 The measurement period was 15 days, the number of manufacturing days was 13 days, and the total number of measurements was about 390,000.
収集したデータを集計してヒストグラムを作成したところ、水分量推定値は平均値５１．３３％を中心とした正規分布を呈した（図３）。 When the collected data were aggregated to create a histogram, the estimated water content showed a normal distribution centered on an average value of 51.33% (Fig. 3).
製造ラインで組織検査する際の不良品のしきい値を水分値が下限４９．０％、上限５４．０％と仮定したときの不良排出数を本ヒストグラムより推定した。測定総数約３９万件のうち、水分値が４９．０％未満の測定件数は５２９件、５４．０％超過の測定件数は４２５件であり、排出率は０．２５％と推定され、収率面で許容可能な範囲に収まった。 The number of defective products was estimated from this histogram when the threshold value of defective products during the microstructure inspection on the production line was assumed to be a lower limit of 49.0% and an upper limit of 54.0%. Of the total of about 390,000 measurements, the number of measurements with a moisture value of less than 49.0% was 529, the number of measurements exceeding 54.0% was 425, and the emission rate was estimated to be 0.25%. It was within the acceptable range in terms of rate.
この結果より、水分量推定値が４９．０％以下を硬い組織不良品、水分量推定値が５４．０％以上を柔らかい組織不良品として判定する、近赤外装置を用いたカマンベールチーズのインライン全数の組織検査は実現可能であると評価できた。 From this result, Camembert cheese in-line using a near-infrared device is used to determine that an estimated water content of 49.0% or less is a hard tissue defective product and an estimated water content of 54.0% or more is a soft tissue defective product. All histological examinations were evaluated as feasible.
また、この実施例で検査したカマンベールチーズについて、混砂乾燥法で測定した水分量実測値と、この実施例で得られた水分量推定値との誤差は±０．５％以内で近似していることを確認できた。 In addition, for the Camambale cheese inspected in this example, the error between the measured water content measured by the mixed sand drying method and the estimated water content obtained in this example is approximated within ± 0.5%. I was able to confirm that it was there.
以上、本発明の実施形態、実施例を説明したが本発明はこれらに限られるものではなく、特許請求の範囲の記載から把握される技術的範囲において種々に変更可能である。 Although the embodiments and examples of the present invention have been described above, the present invention is not limited to these, and various changes can be made within the technical scope grasped from the description of the scope of claims.
Claims (4)
透過光のスペクトルから透過光の吸収波長域と透過量を測定して得た前記軟質カビ系チーズの水分量測定値と、前記軟質カビ系チーズについて混砂乾燥法で測定した水分量実測値とから作成した水分検量線を用い、水分推定値を算出し、
前記水分推定値に基づいて前記軟質カビ系チーズの品質を判定する、
軟質カビ系チーズの組織検査方法。 The soft mold cheese transported on the production line is irradiated with near-infrared rays from a direction orthogonal to the transport direction.
The measured value of the water content of the soft mold-based cheese obtained by measuring the absorption wavelength range and the transmitted amount of the transmitted light from the spectrum of the transmitted light, and the measured value of the water content of the soft mold-based cheese measured by the mixed sand drying method. Using the moisture calibration curve created from, calculate the moisture estimate and
Determining the quality of the soft mold cheese based on the moisture estimate,
Tissue inspection method for soft mold cheese.
透過光のスペクトルから透過光の吸収波長域と透過量を測定して得た前記軟質カビ系チーズの水分量測定値と、前記軟質カビ系チーズについて混砂乾燥法で測定した水分量実測値とから作成した水分検量線を用い、水分推定値を算出し、
前記水分推定値に基づいて前記軟質カビ系チーズの品質を判定するように構成した、
軟質カビ系チーズの品質を判定する装置。 A means for irradiating the soft mold cheese transported on the production line with near-infrared rays from a direction orthogonal to the transport direction is provided.
The measured value of the water content of the soft mold-based cheese obtained by measuring the absorption wavelength range and the transmitted amount of the transmitted light from the spectrum of the transmitted light, and the measured value of the water content of the soft mold-based cheese measured by the mixed sand drying method. Using the moisture calibration curve created from, calculate the moisture estimate and
It was configured to determine the quality of the soft mold cheese based on the moisture estimate.
A device that determines the quality of soft mold cheese.
透過光のスペクトルから透過光の吸収波長域と透過量を測定して得た前記軟質カビ系チーズの水分量測定値と、前記軟質カビ系チーズについて混砂乾燥法で測定した水分量実測値とから作成した水分検量線を用い、水分推定値を算出し、
前記水分推定値に基づいて前記軟質カビ系チーズの品質を判定する、
軟質カビ系チーズの製造方法。 The aging soft mold cheese transported on the production line during the cheese aging process for producing soft mold cheese is irradiated with near infrared rays from a direction orthogonal to the transport direction.
The measured value of the water content of the soft mold-based cheese obtained by measuring the absorption wavelength range and the transmitted amount of the transmitted light from the spectrum of the transmitted light, and the measured value of the water content of the soft mold-based cheese measured by the mixed sand drying method. Using the moisture calibration curve created from, calculate the moisture estimate and
Determining the quality of the soft mold cheese based on the moisture estimate,
A method for producing soft mold cheese.
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