BS 7087-14-1992 Herbs and spices ready for food use - Specification for dried nutmeg and dried mace《食品即用香草和香料 第14部分 干肉豆蔻和肉豆蔻干皮规范》.pdf

《BS 7087-14-1992 Herbs and spices ready for food use - Specification for dried nutmeg and dried mace《食品即用香草和香料 第14部分 干肉豆蔻和肉豆蔻干皮规范》.pdf》由会员分享，可在线阅读，更多相关《BS 7087-14-1992 Herbs and spices ready for food use - Specification for dried nutmeg and dried mace《食品即用香草和香料 第14部分 干肉豆蔻和肉豆蔻干皮规范》.pdf（10页珍藏版）》请在麦多课文档分享上搜索。

1、BRITISH STANDARD BS 7087-14: 1992 Herbs and spices ready for food use Part 14: Specification for dried nutmeg and dried maceBS7087-14:1992 This British Standard, having been prepared under the directionof the Agriculture and Food Standards Policy Committee,was published underthe authority of the Sta

2、ndards Board and comes intoeffect on 31January1992 BSI 09-1999 The following BSI references relate to the work on this standard: Committee reference AFC/7 Draft for comment91/50971 DC ISBN 0 580 20172 4 Committees responsible for this British Standard The preparation of this British Standard was ent

3、rusted 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 British Essence Manufacturers Association Consumer Policy Committee of BSI Department of Trade and Industry (Laboratory

4、 of the Government Chemist) Food and Drink Federation General Produce Association of London Ministry of Agriculture, Fisheries and Food Natural Resources Institute Spice Trade Association Amendments issued since publication Amd. No. Date CommentsBS7087-14:1992 BSI 09-1999 i Contents Page Committees

5、responsible Inside front cover Foreword ii 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 Appendix A Description of nutmeg (whole, broken or ground) and mace(whole,inpieces or ground) 3 Appendix B Preparation of samples f

6、or chemical tests 3 Appendix C Additional information 4 Table 1 Chemical composition of nutmeg (whole or broken) and mace (wholeorin pieces) 2 Table 2 Chemical composition of ground nutmeg and mace 2 Table 3 Levels for trace metals 4 Publication(s) referred to Inside back coverBS7087-14:1992 ii BSI

7、09-1999 Foreword This Part of BS7087 has been prepared under the direction of the Agriculture 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

8、commercial forms. These British Standards were either identical to, or substantially 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 Standa

9、rds did not correspond to the quality required by UK trade. The British Standards implementing those International Standards are therefore being progressively withdrawn and replaced by Parts of BS7078 for herbs and spices ready for food use. A related International Standard, ISO6577, has been taken

10、into account in the preparation of this Part of BS7087. Attention is drawn to the requirements of the Food Safety Act1990 relating to fitness, wholesomeness, nature, substance and quality with implications for the microbiological quality of dried herbs and spices, with particular reference to contam

11、ination by pathogenic organisms of importance to human health. A British Standard does not 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 fr

12、om legal obligations. Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, pages1 to 4, 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 amendme

13、nt table on the inside front cover.BS7087-14:1992 BSI 09-1999 1 1 Scope This Part of BS7087 specifies requirements for dried nutmeg (whole or broken) and for dried mace (whole or in pieces), processed for food use and derived from one or more of the subspecies of the species Myristica fragrans Houtt

14、. NOTE 1Nutmeg and mace are specified in the same standard because they are obtained from the same plant. This Part of BS7087 also specifies requirements for ground nutmeg and mace derived from whole nutmeg and mace complying with this standard. Additional information on further requirements that ma

15、y be specified in purchase contracts is given inAppendix C. NOTE 2The titles of the publications referred to in this standard are listed on the inside back cover. 2 Definitions For the purposes of this Part of BS7087, the definitions given in BS5098 apply, together with the following. 2.1 extraneous

16、 matter all matter other than nutmeg or mace as described inAppendix A 2.2 foreign matter extraneous matter other than parts of the nutmeg or mace tree 2.3 bulk material nutmeg or mace intended for further processing and packaging and not intended for retail sale direct to the consumer 2.4 retail ma

17、terial nutmeg or mace packed in units intended for retail sale direct to the consumer NOTEWhole nutmegs or ground nutmeg or mace are often supplied to the retail trade as multiple packs of retail units. 3 Sampling 3.1 General Laboratory samples shall be prepared in accordance with BS4540-1, taking d

18、ue account of the amount required for each test. 3.2 Chemical tests Samples for chemical tests shall be prepared in accordance withAppendix B. 4 Physical properties 4.1 Flavour The nutmeg and the mace shall be free from mustiness, rancidity and other foreign odours and tastes when examined by sensor

19、y analysis. NOTE 1Nutmeg and mace have a very characteristic and aromatic odour. The flavours of nutmeg and mace are similar, i.e.sweet, warm and highly aromatic. Nutmeg in general tends to be stronger and less delicate in odour and taste than mace. NOTE 2Methods of sensory analysis are described in

20、 BS5929. 4.2 Freedom from contamination The nutmeg and mace shall be free from living insects and mould growth when inspected visually. NOTEThey should be free in practical terms from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected if necessary for abnorma

21、l vision). 4.3 Extraneous matter 4.3.1 Nutmeg (whole or broken) and dried mace (whole or in pieces) The content of any foreign and extraneous matter shall not exceed0.5% (m/m) when determined in accordance with BS4585-1. NOTE 1The following is considered to be extraneous matter: all Myristica fragan

22、s matter not of the fruit or aril, in particular pieces of shell. NOTE 2The following is considered to be foreign matter: all other extraneous and animal, vegetable or mineral matter. The content of nutmeg in mace and mace in nutmeg shall not be greater than1% (m/m). NOTE 3Nutmeg in mace and mace in

23、 nutmeg are not considered to be extraneous matter. 4.3.2 Ground nutmeg and mace Ground nutmeg and mace shall be free from extraneous matter when determined in accordance with BS4585-1. NOTEAn abnormal extraneous or foreign matter content in ground nutmeg and mace may be indicated by a high acid-ins

24、oluble ash (see5.2). 5 Chemical composition NOTEFor information on trace metal contents in nutmeg and mace seeC.6. 5.1 Nutmeg (whole or broken) and mace (whole or in pieces) The chemical composition shall comply with Table 1.BS7087-14:1992 2 BSI 09-1999 Table 1 Chemical composition of nutmeg (whole

25、or broken) and mace (whole or in pieces) 5.2 Ground nutmeg and mace The chemical composition shall comply with Table 2. Table 2 Chemical composition of ground nutmeg and mace 6 Packaging and storage To avoid condensation, a container that is permeable to air shall be used for packing and storing mat

26、erial. NOTE 1Hessian or multi-ply paper sacks (sometimes plastics-lined) are most commonly used for whole nutmegs. Whole or broken mace is commonly stored as for nutmegs or in wooden chests. NOTE 2Bulk material should be stored in a clean, dry, ventilated room, free from infestation and not exposed

27、to direct sunlight. NOTE 3For packs not exceeding10kg net mass, 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. NOTE 4Care should be taken in using

28、 plastics containers with nutmeg and mace since certain plastics may be affected by the oils contained in these products. 7 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 wit

29、h this Part of BS7087 by marking packs of nutmeg or mace, the following information shall be marked. NOTE 1The same information may be incorporated in the suppliers contract documentation. a) For bulk material: 1) the name of the food, e.g.whole nutmeg, mace in pieces, ground nutmeg; 2) the country

30、of origin of crop; 3) the net mass (in g or kg); 4) a statement of 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

31、this British Standard, i.e.BS7087-14 or BS7087-14:1992 1) . b) For retail material: 1) the name of the food, e.g.whole nutmeg, mace in pieces, ground nutmeg; 2) the number of this Part of this British. Standard, i.e.BS7087-14 or BS7087-14:1992 1) . Parameter Requirement Method of test Nutmeg Mace To

32、tal ash% (m/m) (on dry basis) max. 3.0 4.0 BS 4585-3 Acid-insoluble ash%(m/m) (on dry basis) max. 0.5 1.0 BS 4585-9 Moisture% (m/m) max. 10.0 10.0 BS 4585-2 Volatile oil mL/100g (on dry basis) min. 5.0 5.0 BS 4585-15 Parameter Requirement Method of test Nutmeg Mace Total ash% (m/m) (on dry basis) ma

33、x. 3.0 4.0 BS 4585-3 Acid-insoluble ash% (m/m) (on dry basis) max. 0.5 1.0 BS 4585-9 Moisture% (m/m) max. 10.0 10.0 BS 4585-2 Volatile oil mL/100 g (on dry basis) min. 4.0 a 4.0 a BS 4585-15 NOTEA high acid-insoluble ash may give an indication of an abnormal extraneous or foreign matter content (see

34、4.3.2). a On prolonged storage, the volatile oil figure may drop below this level. In such cases, reference should be made to the suppliers figures as determined on grinding the material. 1) Marking BS7087-14 or BS7087-14:1992 on or in relation to a product represents a manufacturers declaration of

35、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 conformity,

36、 which may also be desirable.BS7087-14:1992 BSI 09-1999 3 Appendix A Description of nutmeg (whole, broken or ground) and mace (whole, in pieces or ground) A.1 Nutmeg (whole or broken) and mace (whole or in pieces) A.1.1 Whole nutmegs There are two main types, namely Siauw or Banda nutmegs (East Indi

37、an) and West Indian nutmegs. Nutmegs are also occasionally imported from Mauritius and Sri Lanka (East Indian type). Siauw or Banda nutmegs are typically mid- to light brown in colour but may be greyish due to the application of lime as an insecticide. They are ovoid in shape, of length generally20m

38、m to30mm and width15mm to25mm. They are hard with many braided surface furrows and a noticeable groove that extends from the hilium to the chalaza on the less convex side. They are strongly and typically aromatic. West Indian nutmegs are generally similar but are less elongated being more rounded in

39、 shape, and the colour may vary from light to dark brown. They are similar but generally slightly milder in flavour than East Indian nutmegs. Nutmegs are generally sorted at origin and classified both by origin and grade as follows. a) West Indian nutmegs: Whole, sound nutmegs graded by size, e.g.80

40、/lb; Sound unassorted nutmegs; Defective nutmegs; broken and/or insect damaged. b) East Indian nutmegs: Whole, sound nutmegs graded by size and quality, e.g.80/lb, grades A, B, C and D; Sound unassorted nutmegs, e.g.an unspecified size range; Sound shrivelled nutmegs (wrinkled nutmegs); BWP nutmegs;

41、 broken and/or insect damaged. A.1.2 Mace Mace is the net-like aril which enwraps the shell of the nutmeg after drying. It has a similar but more delicate and less acrid aroma/flavour than nutmeg. It is removed from the nutmeg by hand and graded according to both colour and size. East Indian mace is

42、 more orange in colour and generally has a higher essential oil content than West Indian types. Mace is classified by origin as for nutmegs (seeA.1.1) and is graded as follows. a) West Indian (Grenada) mace: Whole no. 1 mace (or whole blade mace). Largely whole mace with an unblemished golden-orange

43、 colour. Unsorted mace (no. 2 mace). Unblemished but small broken arils may be present. An unblemished golden-orange colour. No. 2 mace broken. Generally comprising about50% half arils or larger pieces but with some colour blemishing, e.g.blackened pieces up to a maximum of around25%. Mace pickings

44、(no. 3 mace). Small blemished broken pieces. b) East Indian mace: East Indian (Siauw) mace no.1. Largely unblemished whole mace arils with a redder colour, more rubbery texture and a harsher flavour than the West Indian equivalent. East Indian mace no.2. Description as for West Indian mace no.2 but

45、the colour, texture and flavour are as for East Indian mace no.1. East Indian broken mace no.3. Equivalent to West Indian mace pickings (mace no.3) but the colour, texture and flavour apply as for the East Indian mace no.2. A.2 Ground nutmeg and ground mace A.2.1 General Ground nutmeg and ground mac

46、e are produced by grinding whole nutmeg or mace with no additions. The materials are usually coarsely ground due to the high oil content 16 to30 mesh (see Appendix E of BS410:1986). A.2.2 Ground nutmeg The colour of ground nutmeg is a rich oily mid-brown with darker specking visible as a result of g

47、rinding and the internal characteristics of the seeds. It is strongly and characteristically aromatic. A.2.3 Ground mace Mace is most commonly used in its ground form where colour is the crucial parameter, the lighter the colour the higher the grade. Blending is invariably used to achieve desired an

48、d consistent results. Ground mace is an oily powder, pale yellow to mid-brown in colour. It is strongly aromatic, more delicate but similar in flavour to nutmeg. East Indian varieties, as may be expected, grind to a redder colour and are more oily and harsher in flavour than West Indian varieties. A

49、ppendix 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 a1.00mm square aperture test sieve complying with BS410, and if not, grind the test sample as necessary in accordance with BS4540-2.BS7087-14:1992 4 BSI 09-1999 Appendix C Additional information C.1 General Further requirements may be specified in purchase contracts for all types of nutmeg and mace. They are generally relevant to the ultimate use of the