BS 7087-12-1992 Herbs and spices ready for food use - Specification for dried basil (bouquets rubbed and ground)《食品即用香草和香料 第12部分 干罗勒规范(花束、磨碎和粉末状)》.pdf

《BS 7087-12-1992 Herbs and spices ready for food use - Specification for dried basil (bouquets rubbed and ground)《食品即用香草和香料 第12部分 干罗勒规范(花束、磨碎和粉末状)》.pdf》由会员分享，可在线阅读，更多相关《BS 7087-12-1992 Herbs and spices ready for food use - Specification for dried basil (bouquets rubbed and ground)《食品即用香草和香料 第12部分 干罗勒规范(花束、磨碎和粉末状)》.pdf（10页珍藏版）》请在麦多课文档分享上搜索。

1、BRITISH STANDARD BS 7087-12: 1992 Herbs and spices ready for food use Part 12: Specification for dried basil (bouquets, rubbed and ground)BS7087-12:1992 This British Standard, having been prepared under the directionof the Agriculture and Food Standards Policy Committee,was published underthe author

2、ity of the Standards Board and comes intoeffect on 15June1992 BSI09-1999 The following BSI references relate to the work on this standard: Committee reference AFC/7 Draft for comment 91/55361 DC ISBN 0 580 20835 4 Committees responsible for this British Standard The preparation of this British Stand

3、ard was entrusted by the Agriculture and Food Standards Policy Committee (AFC/-) to Technical Committee AFC/7, upon which the following bodies were represented: Association of Public Analysts Consumer Policy Committee of BSI Department of Trade and Industry (Laboratory of the Government Chemist) Gen

4、eral Produce Association of London Ministry of Agriculture, Fisheries and Food Natural Resources Institute Spice Trade Association Amendments issued since publication Amd. No. Date CommentsBS7087-12:1992 BSI 09-1999 i Contents Page Committees responsible Inside front cover Foreword ii 1 Scope 1 2 Re

5、ferences 1 3 Definitions 1 4 Sampling 1 5 Physical properties 1 6 Chemical composition 2 7 Packaging and storage 2 8 Marking 2 Annex A (normative) Description of basil bouquets, rubbed and ground basil 3 Annex B (normative) Preparation of samples for chemical tests 3 Annex C (informative) Additional

6、 information 3 Table 1 Chemical composition of dried rubbed basil 2 Table 2 Chemical composition of ground basil 2 Table C.1 Levels for trace metals in basil 3 List of references Inside back coverBS7087-12:1992 ii BSI 09-1999 Foreword This Part of BS7087has been prepared under the direction of the A

7、griculture and Food Standards Policy Committee and is part of a series on herbs and spices prepared for food use within the UK. 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 substantiall

8、y related to, the corresponding International Standards published by the International Organization for Standardization (ISO). However, the Technical Committee decided that the requirements in the International Standards did not correspond to the quality required by UK trade. The British Standards i

9、mplementing those International Standards are therefore being progressively withdrawn and replaced by Parts of BS7087for herbs and spices ready for food use. At the date of publication of this Part of BS7087, however, there was no International Standard for basil. Attention is drawn to the requireme

10、nts of the Food Safety Act19901 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 British Standard does not

11、 purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside fr

12、ont cover, pages i and ii, pages1to4, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cover.BS7087-12:1992 BSI 09-1999 1 1 Scope This Part of BS7087s

13、pecifies requirements for dried basil, both rubbed basil and bouquets, processed for food use and derived from the annual plant of the Labiatae species Ocimum basilicum L. (also known as sweet basil). Rubbed basil consists essentially of the leaves and flowering tops of the plant. This Part of BS708

14、7also specifies requirements for ground basil derived from basil complying with this standard. Additional information on further requirements that may be specified in purchase contracts is given in Annex C. 2 References 2.1 Normative references This Part of BS7087 incorporates, by reference, provisi

15、ons from specific editions of other publications. These normative references are cited at the appropriate points in the text and the publications are listed on the inside back cover. Subsequent amendments to, or revisions of, any of these publications apply to this Part of BS7087only when incorporat

16、ed in it by updating or revision. 2.2 Informative references This Part of BS7087refers to other publications that provide information or guidance. Editions of these publications current at the time of issue of this standard are listed on the inside back cover, but reference should be made to the lat

17、est editions. 3 Definitions For the purposes of this Part of BS7087, the definitions given in BS5098:1992apply, together with the following. 3.1 extraneous matter all matter other than basil as described in Annex A 3.2 foreign matter extraneous matter other than parts of the basil plant 3.3 bulk mat

18、erial basil intended for further processing and packaging and not intended for retail sale direct to the consumer 3.4 retail material basil packed in units intended for retail sale direct to the consumer 4 Sampling 4.1 General Laboratory samples shall be prepared in accordance with BS4540-1:1981, ta

19、king due account of the amount required for each test. 4.2 Chemical tests Samples for chemical tests shall be prepared in accordance with Annex B. 5 Physical properties 5.1 Flavour The basil shall be free from mustiness, rancidity and other foreign odours and tastes when examined by sensory analysis

20、. NOTE 1Basil has a characteristic and pungent sweet anise-like odour. The taste is sweet, slightly warming with strong anise overtones. The characteristic odour becomes stronger when basil is rubbed, e.g. between the fingers. NOTE 2Methods of sensory analysis are described in BS5929. 5.2 Freedom fr

21、om contamination The basil shall be free from living insects and mould growth when inspected visually. NOTEIt 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). 5.3 Extraneous and forei

22、gn matter 5.3.1 Bouquets Bouquets of basil shall be free from foreign plants when inspected visually. 5.3.2 Rubbed basil The content of any foreign matter in rubbed basil shall not exceed1%(m/m) when determined in accordance with BS4585-1:1983. The content of stalks in rubbed basil longer than10mm o

23、r greater than1mm in diameter and other parts of the plant (excluding flowering tops) shall not be greater than1%(m/m) when determined in accordance with BS4585-1:1983. 5.3.3 Ground basil Ground basil shall be free from visible extraneous matter when determined in accordance with BS4585-1:1983.BS708

24、7-12:1992 2 BSI 09-1999 6 Chemical composition NOTEFor information on trace metal contents in basil, seeC.6. 6.1 Dried rubbed basil The chemical composition of dried rubbed basil shall conform to the requirements specified in Table 1. 6.2 Ground basil The chemical composition of ground basil shall c

25、onform to the requirements specified in Table 2. 7 Packaging and storage To avoid condensation, a container that is permeable to air shall be used for packing and storing bulk material. NOTE 1Hessian, multi-ply paper sacks (sometimes plastics-lined) or woven plastics sacks are most commonly used. NO

26、TE 2Bulk material should be stored in a clean, dry, ventilated room, free from infestation and not exposed to direct sunlight. NOTE 3For those packs which do not exceed10kg in net mass, problems of condensation do not arise, therefore the usual types of food packaging may be used (e.g. tubes made fr

27、om plastics, paper or board, glass jars, lever lid tins and polyethylene bags inboxes). 8 Marking 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 BS7087by marking pa

28、cks of basil, the following information shall be marked. NOTE 1The same information may be incorporated into the suppliers contract documentation. a) For bulk material: 1) the name of the food, e.g. dried rubbed basil; 2) the country of origin of crop; 3) the net mass (in g or kg); 4) a statement re

29、garding any special treatment, e.g. fumigation or irradiation; NOTE 2Reference should be made to current UK food legislation to ensure that such treatment of bulk material is permissible. 5) the date of packing; 6) the number of this Part of this BritishStandard, i.e. BS7087-12or BS7087-12:1992 1) .

30、 b) For retail material: The number of this Part of this British Standard, i.e. BS7087-12or BS7087-12:1992 1) . Table 1 Chemical composition of dried rubbed basil Table 2 Chemical composition of ground basil 1) Marking BS7087-12or BS7087-12:1992on or in relation to a product represents a manufacture

31、rs declaration of 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 solely the claimants responsibility. Such a declaration is not to be confused with third party certification of conformity, which may a

32、lso be desirable. Parameter Requirement Method of test Total ash % (m/m) (on dry basis) max. 16.0 BS 4585-3:1981 Acid-insoluble ash % (m/m) (on dry basis) max. 3.5 BS 4585-9:1981 Moisture % (m/m) max. 12.0 BS 4585-2:1982 Volatile oil ml/100 g (on dry basis) min. 0.3 BS 4585-15:1985 Parameter Require

33、ment Method of test Total ash % (m/m) (on dry basis) max. 16.0 BS 4585-3:1981 Acid-insoluble ash % (m/m) (on dry basis) max. 4.0 BS 4585-9:1981 Moisture % (m/m) max. 12.0 BS 4585-2:1982 Volatile oil ml/100 g (on dry basis) min. 0.2 BS 4585-15:1985 NOTEA high acid-insoluble ash may give an indication

34、 of an abnormal extraneous or foreign matter content (see5.3.3).BS7087-12:1992 BSI 09-1999 3 Annex A (normative) Description of basil bouquets, rubbed and ground basil A.1 Bouquets of basil Basil bouquets are constituted by the dried whole plant usually with the exception of the root of the species

35、described in clause1. It is rarely traded. A.2 Rubbed basil Rubbed basil is constituted by the broken or rubbed dried leaves, flowers and leaf stalks of the species described in clause1. The rubbed leaves appear as a brownish green to mid-olive green mixture with associated fragments of floral parts

36、, petioles and numerous small light to dark brown seeds up to1.5mm in length. Variations in the size, shape and colour of the leaves are characterized by the type, sub-species, country of origin and climatic conditions. A.3 Ground basil Ground basil is produced by grinding whole basil with no additi

37、ons. The colour of the ground material is a green to green-brown powder, dependent on origin and crop with the strong characteristic aroma of basil. A.4 Origins Commonly traded origins of basil are Egypt, France, Runion, Seychelles and Morocco. Annex B (normative) Preparation of samples for chemical

38、 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 a1.00mm square aperture test sieve conforming to BS410:1986, grinding the testsample as necessary in accordance with BS4540-2:1982. Annex C

39、(informative) Additional information C.1 General Further requirements may be specified in purchase contracts for all types of basil. They are generally relevant to the ultimate use of the basil. Those commonly used are given inC.2 toC.5. C.2 Bulk index The bulk index (used to assess the amount of ma

40、terial required to fill a retail pack) is expressed generally in ml/100g. C.3 Particle size (mesh) Particle size is often quoted for both rubbed and ground basil. It is expressed generally as the percentage by mass of material that passes through a specified test sieve or sieves conforming to BS410.

41、 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 see8 a)4). C.5 Infestation In cases of infestation, bromomethane (methyl bromide) or other recognized fu

42、migants are effective with subsequent cleaning/sifting. C.6 Trace metals Levels of lead and arsenic in herbs and spices are currently controlled by the Lead in Food Regulations1979 (SI1979No. 1254)2 and the Arsenic in Food Regulations1959 (SI1959 No.831)3 respectively. Copper and zinc are covered by

43、 the Food Standards Committee recommendations (1951). The levels are given in Table C.1. Table C.1 Levels for trace metals in basil Trace metal Maximum level mg/kg Arsenic Lead Copper Zinc 5 10 20 50 NOTEStatutory Instruments are subject to amendment and reference should be made to those currently i

44、n force.4 blankBS7087-12:1992 BSI 09-1999 List of references Normative references BSI standards publications BRITISH STANDARDS INSTITUTION, London BS 410:1986, Specification for test sieves. BS 4540, Sampling of spices and condiments. BS 4540-1:1981, Methods of sampling. BS 4540-2:1982, Method for p

45、reparation of a ground sample for analysis. BS 4585, Methods of test for spices and condiments. BS 4585-1:1983, Determination of extraneous matter. BS 4585-2:1982, Determination of moisture content (entrainment method). BS 4585-3:1981, Determination of total ash. BS 4585-9:1981, Determination of aci

46、d-insoluble ash. BS 4585-15:1985, Determination of volatile oil content. BS 5098:1992, Glossary of terms relating to sensory analysis. Informative references BSI standards publication BRITISH STANDARDS INSTITUTION, London BS 5929, Methods for sensory analysis of food. Other references 1 GREAT BRITAI

47、N. Food Safety Act 1990. London: HMSO. 2 GREAT BRITAIN. Lead in Food Regulations 1979. London: HMSO (SI 1979 No. 1254). 3 GREAT BRITAIN. Arsenic in Food Regulations 1959. London: HMSO (SI 1959 No. 831).BS 7087-12: 1992 BSI 389 Chiswick High Road London W4 4AL BSIBritishStandardsInstitution BSI is th

48、e independent national body responsible for preparing BritishStandards. It presents the UK view on standards in Europe and at the international level. It is incorporated by Royal Charter. Revisions BritishStandards are updated by amendment or revision. Users of BritishStandards should make sure that

49、 they possess the latest amendments or editions. It is the constant aim of BSI to improve the quality of our products and services. We would be grateful if anyone finding an inaccuracy or ambiguity while using this BritishStandard would inform the Secretary of the technical committee responsible, the identity of which can be found on the inside front cover. Tel:02089969000. Fax:02089967400. BSI offers members an individual updating service called PLUS which ensures that subscribers automatically receive the latest editions of standards. Buying stan