BS 7087-10-1996 Herbs and spices ready for food use - Specification for dried mint (whole rubbed and ground)《食品即用香草和香料 第10部分 干薄荷规范(整体 磨碎和粉末)》.pdf

《BS 7087-10-1996 Herbs and spices ready for food use - Specification for dried mint (whole rubbed and ground)《食品即用香草和香料 第10部分 干薄荷规范(整体 磨碎和粉末)》.pdf》由会员分享，可在线阅读，更多相关《BS 7087-10-1996 Herbs and spices ready for food use - Specification for dried mint (whole rubbed and ground)《食品即用香草和香料 第10部分 干薄荷规范(整体 磨碎和粉末)》.pdf（10页珍藏版）》请在麦多课文档分享上搜索。

1、| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | BRITISH STANDARD BS 7087 : Part 10 : 1996 . . N NO O C CO OP PY YI IN NG G I IN N A AN NY Y F FO OR RM M W WI IT TH HO OU UT T W WR RI IT TT TE EN N P PE ER RM MI IS SS S

2、I IO ON N F FR RO OM M B BS SI I Herbs and spices ready for food use Part 10. Specification for dried mint (whole, rubbed and ground)This British Standard, having been prepared under the direction of the Consumer Products and Services Sector Board, was published under the authority of the Standards

3、Board and comes into effect on 15 March 1996 BSI 1996 First published December 1990 Second edition March 1996 The following BSI references relate to the work on this standard: Committee reference A W/7 Draft for comment 95/501462 DC ISBN 0 580 25471 2 BS 7087 : Part 10 : 1996 Amendments issued since

4、 publication Amd. No. Date T ext affected Committees responsible for this British Standard The preparation of this British Standard was entrusted to T echnical Committee A W/7, Spices and condiments, upon which the following bodies were represented: Association of Public Analysts Consumer Policy Com

5、mittee of BSI Department of Trade and Industry (Laboratory of the Government Chemist) International General Produce Association Leatherhead Food Research Association Ministry of Agriculture, Fisheries and Food Natural Resources Institute Seasoning and Spice AssociationBS 7087 : Part 10 : 1996 BSI 19

6、96 i Contents Page Committees responsible Inside front cover Foreword ii Specification 1 Scope 1 2 Definitions 1 3 Sampling 1 4 Physical properties 1 5 Chemical composition 1 6 Packaging and storage 2 7 Marking 2 Appendices A Description of whole and ground mint 3 B Preparation of samples for chemic

7、al tests 3 C Additional information 3 Tables 1 Chemical composition of dried rubbed mint 1 2 Chemical composition of ground mint 2 3 Levels for trace metals in mint 3ii BSI 1996 BS 7087 : Part 10 : 1996 Foreword This Part of BS 7087 has been prepared by T echnical Committee A W/7 and is a Part of a

8、series on herbs and spices prepared for food use within the UK. This Part of BS 7087 supersedes BS 7087 : Part 10 : 1990 which is withdrawn. For some years, BSI has published British Standards for herbs and spices in a variety of commercial forms. These British Standards were either identical to, or

9、 substantially related to, the corresponding international standards published by the International Organization for Standardization (ISO). However , the T echnical Committee decided that the requirements in the international standards did not correspond to the quality required by UK trade. The Brit

10、ish Standards implementing those international standards are therefore being progressively withdrawn and replaced by Parts of BS 7087 for herbs and spices ready for food use. A related international standard, ISO 2256, has been taken into account in the preparation of this Part of BS 7087. Attention

11、 is drawn to the requirements of the Food Safety Act 1990 relating to fitness, wholesomeness, nature, substance and quality with implications for the microbiological quality of dried herbs and spices, with particular reference to contamination by pathogenic organisms of importance to human health. A

12、ttention is also drawn to BS 5763 for microbiological methods. The dilutions of test samples of herbs and spices may need to be greater than the one in ten primary dilution referred to in 3.1 of BS 5763 : Part 6 : 1983 because any natural antimicrobial compounds they might possess would inhibit the

13、growth of micro-organisms until diluted out. Compliance with a British Standard does not of itself confer immunity from legal obligations. BSI 1996 1 BS 7087 : Part 10 : 1996 Specification 1 Scope This Part of BS 7087 specifies requirements for dried whole mint (spearmint), both rubbed mint and bouq

14、uets, processed for food use and derived from one or more of the subspecies/varieties of the Mentha species Mentha X spicata L. It does not include pennyroyal (Mentha pulegium L.) or peppermint (Mentha X piperita L.). It is collected prior to, or at, the commencement of flowering. This Part of BS 70

15、87 also specifies requirements for dried ground mint derived from whole mint (spearmint) complying with this standard. Additional information on further requirements that may be specified in purchase contracts is given in appendix C. NOTE. The publications referred to in this standard are listed on

16、the inside back cover . 2 Definitions For the purposes of this Part of BS 7087, the definitions given in BS 5098 apply, together with the following. 2.1 extraneous matter All matter other than mint as described in appendix A. 2.2 foreign matter Extraneous matter other than parts of the mint plant. 2

17、.3 bulk material Mint intended for further processing and packaging and not intended for retail sale direct to the consumer . 2.4 retail material Mint packed in units intended for retail sale direct to the consumer . NOTE. Rubbed mint is often supplied to the retail trade as multiple packs of retail

18、 units. 3 Sampling 3.1 General Laboratory samples shall be prepared in accordance with BS 4540 : Part 1, taking due account of the amount required for each test. 3.2 Chemical tests Samples for chemical tests shall be prepared in accordance with appendix B. 4 Physical properties 4.1 Flavour The mint

19、shall be free from earthy or decaying vegetable odours and other foreign odours and taste when examined by sensory analysis. NOTE 1. Mint in leaf form has a strong flavour and characteristic odour . The taste is initially cooling and refreshing, followed by a sweet flavour . The characteristic odour

20、 becomes stronger when mint is rubbed between the fingers. Ground mint has a similar but more pronounced odour and a slightly more astringent taste. NOTE 2. Methods of sensory analysis are described in BS 5929. 4.2 Freedom from contamination The mint shall be free from living insects and mould growt

21、h when inspected visually. NOTE. It should be free in practical terms from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected if necessary for abnormal vision). 4.3 Extraneous and foreign matter 4.3.1 Whole mint and rubbed mint The content of foreign matter i

22、n whole mint or rubbed mint shall not be greater than 0.25 % (m/m) when determined in accordance with BS 4585 : Part 1. The content of extraneous matter other than stalks (as given below) in whole and rubbed mint shall not be greater than 1.5 % (m/m) when determined in accordance with BS 4585 : Part

23、 1. The content of stalks longer than 7 mm or greater than 2 mm in diameter in rubbed mint shall not be greater than 1 % (m/m) when determined in accordance with BS 4585 : Part 1. 4.3.2 Ground mint Ground mint shall be free from extraneous matter when determined in accordance with BS 4585 : Part 1.

24、Ground mint shall be free from foreign matter when inspected visually. NOTE. It should be free in practical terms from foreign matter visible to the naked eye (corrected if necessary for abnormal vision). 5 Chemical composition NOTE. For information on trace metal contents in mint, see C.6. 5.1 Drie

25、d rubbed mint The chemical composition of dried rubbed mint shall comply with the requirements specified in table 1. T able 1. Chemical composition of dried rubbed mint Parameter Requirement Method of test T otal ash %( m/m) (on dry basis) max. 12.0 BS 4585 : Part 3 Acid-insoluble ash %( m/m) (on dr

26、y basis) max. 2.5 BS 4585 : Part 9 Moisture % (m/m) max. 12.0 BS 4585 : Part 2 V olatile oil mL/100 g (on dry basis) min. 0.4 BS 4585 : Part 152 BSI 1996 BS 7087 : Part 10 : 1996 1) Marking BS 7087/10 or BS 7087 : Part 10 : 1996 on or in relation to a product represents a manufacturers declaration o

27、f conformity, i.e. a claim by or on behalf of the manufacturer that the product meets the requirements of the standard. The accuracy of the claim is therefore solely the responsibility of the person making the claim. Such a declaration is not to be confused with third party certification of conformi

28、ty, which may also be desirable. 5.2 Ground mint The chemical composition of ground mint shall comply with the requirements specified in table 2. T able 2. Chemical composition of ground mint Parameter Requirement Method of test T otal ash %( m/m) (on dry basis) max. 12.0 BS 4585 : Part 3 Acid-insol

29、uble ash %( m/m) (on dry basis) max. 2.5 BS 4585 : Part 9 Moisture % (m/m) max. 12.0 BS 4585 : Part 2 V olatile oil mL/100 g (on dry basis) min. 0.4 BS 4585 : Part 15 NOTE. A high acid-insoluble ash may give an indication of an abnormal extraneous matter content. 6 Packaging and storage T o avoid co

30、ndensation, a container that is permeable to air shall be used for packing and storing bulk material. NOTE 1. Hessian, synthetic fibre or multi-ply paper sacks (sometimes plastics-lined) or plastics-lined cartons are most commonly used. NOTE 2. Bulk material should be stored in a clean, dry, ventila

31、ted room, free from infestation and not exposed to direct sunlight. NOTE 3. For retail packs, problems of condensation do not arise, therefore the usual types of food packaging may be used (e.g. tubes made from plastics, paper or board, glass jars, lever lid tins and polyethylene bags in boxes). 7 M

32、arking The marking of herbs and spices is covered by the provisions of the current UK food labelling legislation. However , should the manufacturer wish to claim compliance with this Part of BS 7087 by marking packs of mint, the following information shall be marked. NOTE. The same information may b

33、e incorporated in the suppliers documentation. (a) For bulk material: (1) the name of the food, e.g. dried whole mint; (2) the country of origin of crop (whole mint only); (3) the net mass (in g or kg); (4) a statement regarding any special treatment, e.g. fumigation or irradiation; NOTE. Reference

34、should be made to the current UK food legislation to ensure that any treatment of bulk material is permissible. (5) the date of packing; (6) the number of this Part of this British Standard, i.e. BS 7087/10 or BS 7087 : Part 10 : 1996 1) . (b) For retail material: The number of this Part of this Bri

35、tish Standard, i.e. BS 7087/10 or BS 7087 : Part 10 : 1996 1) .BS 7087 : Part 10 : 1996 BSI 1996 3 Appendices Appendix A. Description of whole and ground mint A.1 Mint bouquets are constituted by the dried whole plant with the exception of the root of any single cultivar of the species described in

36、clause 1. The dried plant has leaves 5 mm to 25 mm long with fairly prominent veining. The leaves have no stalks, as distinct from peppermint where the leaves have leaf stalks (petioles). A.2 Whole rubbed mint is constituted by the broken or rubbed dried leaves of any single cultivar or blend of cul

37、tivars of the species described in clause 1. The leaves are collected prior to or at the commencement of flowering depending upon country of origin, crop and species. The colour may vary between dull greenish brown and dark green. There may also be yellow and brown leaves present, together with a fe

38、w stalks. None of these is considered to be extraneous matter , but they are kept to a minimum. The broken leaf fragments may vary in size and shape. Due to the brittle nature of the dried leaf, dust (small leaf fragments) is inescapably present. (This may be reduced during sifting of the product).

39、A.3 Ground mint is produced by grinding whole mint with no additions. The colour varies from a dull greyish green to a dull pale green with lighter flecking due to particles of lighter leaf and stalks. A.4 Commonly traded origins are Egypt, France and Morocco. Spearmint is commonly grown in the Unit

40、ed Kingdom and known as garden mint. Appendix B. Preparation of samples for chemical tests Mix thoroughly the laboratory sample and take a test sample of sufficient quantity for each test. Ensure that all the material in the test sample passes through a 1.00 mm square aperture test sieve complying w

41、ith BS 410, grinding the test sample as necessary in accordance with BS 4540 : Part 2. Appendix C. Additional information C.1 General Further requirements may be specified in purchase contracts for all types of mint. They are generally relevant to the ultimate use of the mint. Those commonly used ar

42、e given in C.2 to C.5. C.2 Bulk index The bulk index (used to assess the amount of material required to fill a retail pack) is expressed generally in millilitres per 100 g. C.3 Particle size (mesh) Particle size is quoted mainly for ground mint. It is expressed generally as the percentage by mass of

43、 material that passes through a specified test sieve complying with BS 410. C.4 Microbiological details Generally these are specified when the material is required for further processing. Microbiological counts may be reduced by the use of legally permissible treatments (see item (a)(4) of clause 7)

44、. C.5 Infestation In cases of infestation, fungigation with bromomethane (methyl bromide) or other approved fumigants with subsequent cleaning/sifting, if necessary, is efficient. NOTE. Mint is prone to contamination by small beetles. C.6 Trace metals Levels of lead, arsenic and tin in herbs and spi

45、ces are currently controlled by the Lead in Food Regulations 1979 (SI 1979 No. 1254), the Arsenic in Food Regulations 1959 (SI 1959 No. 831) and the Tin in Food Regulations 1992 (SI 1992 No. 496) respectively. Copper and zinc are covered by Food Standards Committee recommendations (1951). The levels

46、 are given in table 3. Table 3. Levels for trace metals in mint Trace metal Maximum level- mg/kg Arsenic 5 Lead 10 Copper 20 Zinc 50 Tin 200 NOTE. Statutory Instruments are subject to amendment and reference should be made to those currently in force.4 blank BSI 1996 BS 7087 : Part 10 : 1996 1) Refe

47、rred to in the foreword only. Publication(s) referred to BS 410 Specification for test sieves BS 4540 Sampling of spices and condiments Part 1 Methods of sampling Part 2 Method for preparation of a ground sample for analysis BS 4585 Methods of test for spices and condiments Part 1 Determination of e

48、xtraneous matter Part 2 Determination of moisture content (entrainment method) Part 3 Determination of total ash Part 9 Determination of acid-insoluble ash Part 15 Determination of volatile oil content BS 5098 Glossary of terms relating to sensory analysis of food BS 5763 Methods for microbiological

49、 examination of food and animal feeding stuffs Part 6 Preparation of dilutions BS 5929 Methods for sensory analysis of food ISO 2256 1) Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) SpecificationBSI 389 Chiswick High Road London W4 4AL | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | BSI British Standards Institution BSI is the independent n