BS 7087-18-1993 Herbs and spices ready for food use - Specification for dried rosemary (whole rubbed and ground)《预备食用的草药和香料 第18部分 干迷迭香(全草 磨碎和粉末)规格》.pdf

《BS 7087-18-1993 Herbs and spices ready for food use - Specification for dried rosemary (whole rubbed and ground)《预备食用的草药和香料 第18部分 干迷迭香(全草 磨碎和粉末)规格》.pdf》由会员分享，可在线阅读，更多相关《BS 7087-18-1993 Herbs and spices ready for food use - Specification for dried rosemary (whole rubbed and ground)《预备食用的草药和香料 第18部分 干迷迭香(全草 磨碎和粉末)规格》.pdf（10页珍藏版）》请在麦多课文档分享上搜索。

1、BRITISH STANDARD BS 7087-18: 1993 Incorporating Amendment No. 1 Herbs and spices ready for food use Part 18: Specification for dried rosemary (whole, rubbed and ground) UDC 641.613.291:635.71BS7087-18:1993 This British Standard, having been prepared under the directionof the Agriculture and Food Sta

2、ndards Policy Committee,was published underthe authority of the Standards Board and comes intoeffect on 15October1993 BSI 09-1999 The following BSI references relate to the work on this standard: Committee reference AFC/7 Draft for comment 93/501030 DC ISBN 0 580 22238 1 Committees responsible for t

3、his British Standard The preparation of this British Standard 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 Tra

4、de and Industry (Laboratory of the Government Chemist) Ministry of Agriculture, Fisheries and Food Natural Resources Institute Seasoning and Spice Association Amendments issued since publication Amd. No. Date Comments 8201 July 1994 Indicated by a sideline in the marginBS7087-18:1993 BSI 09-1999 i C

5、ontents Page Committees responsible Inside front cover Foreword ii 1 Scope 1 2 References 1 3 Definitions 1 4 Sampling 1 5 Physical properties 1 6 Chemical composition 2 7 Packing and storage 2 8 Marking 2 Annex A (normative) Description of rosemary bouquets, rubbed and ground rosemary 3 Annex B (no

6、rmative) Preparation of samples for chemical tests 3 Annex C (informative) Additional information 3 Table 1 Chemical composition of whole and rubbed rosemary 2 Table 2 Chemical composition of ground rosemary 2 Table C.1 Levels for trace metals 3 List of references Inside back coverBS7087-18:1993 ii

7、BSI 09-1999 Foreword This Part of BS7087has 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

8、of commercial forms. These British Standards were either identical with, 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 S

9、tandards did not correspond to the quality required by UK trade. The BritishStandards implementing 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, howe

10、ver, there was no International Standard for rosemary. Attention is drawn to the requirements of the Food Safety Act1990 1 relating to fitness, wholesomeness, nature, substance and quality with implications for the microbiological quality of dried herbs and spices, with particular reference to conta

11、mination 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 f

12、rom legal obligations. Summary of pages This document comprises a front cover, an inside front 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 amendmen

13、t table on the inside front cover.BS7087-18:1993 BSI 09-1999 1 1 Scope This Part of BS7087specifies requirements for dried whole rosemary in bouquets and rubbed rosemary, processed for food use and derived from the perennial evergreen shrubby herb plant of the Labiatae species Rosmarinus officinalis

14、 L and its sub-species. This Part of BS7087also specifies requirements for ground rosemary derived from rosemary conforming to 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 Par

15、t of BS7087 incorporates, by reference, provisions 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 a

16、pply to this Part of BS7087only when incorporated 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

17、 cover, but reference should be made to the latest editions. 3 Definitions For the purposes of this Part of BS7087the definitions given in BS5098:1992apply, together with the following: 3.1 extraneous matter all matter other than rosemary as described in Annex A 3.2 foreign matter extraneous matter

18、other than parts of the rosemary plant 3.3 bulk material rosemary intended for further processing and packaging and not intended for retail sale direct to the consumer 3.4 retail material rosemary packed in units intended for retail sale direct to the consumer 4 Sampling 4.1 General Laboratory sampl

19、es shall be prepared in accordance with BS4540-1:1981 taking 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 rosemary shall be free from mustiness, rancidity and other

20、foreign odours and tastes when examined by sensory analysis. NOTE 1Rosemary has a characteristic aromatic and camphoraceous odour. The taste is fresh, slightly bitter and with overtones of eucalyptol and camphor. The odour becomes stronger if the leaves are rubbed, e.g. between the fingers. NOTE 2Me

21、thods of sensory analysis are described in BS5929. 5.2 Freedom from contamination The rosemary 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 (c

22、orrected if necessary for abnormal vision). 5.3 Extraneous and foreign matter 5.3.1 Bouquets Bouquets of rosemary shall be free from foreign matter when inspected visually. 5.3.2 Whole and rubbed rosemary The content of any foreign and extraneous matter (excluding flowering tops) in whole and rubbed

23、 rosemary shall not exceed1%(m/m) when determined in accordance with BS4585-1:1983. The content of stalks longer than7mm or greater than1mm in diameter and other parts of the plant (excluding flowering tops) in rubbed rosemary shall not be greater than1%(m/m) when determined in accordance with BS458

24、5-1:1983. 5.3.3 Ground rosemary Ground rosemary shall be free from visible extraneous matter when determined in accordance with BS4585-1:1983.BS7087-18:1993 2 BSI 09-1999 6 Chemical composition NOTEFor information on trace metal contents in rosemary seeC.6. 6.1 Dried whole and rubbed rosemary The ch

25、emical composition of dried whole and rubbed rosemary shall conform to the requirements specified in Table 1. 6.2 Ground rosemary The chemical composition of ground rosemary shall conform to the requirements specified in Table 2. 7 Packing and storage To avoid condensation, a container permeable to

26、air shall be used for packing and storing bulk material. NOTE 1Hessian, multi-ply paper sacks (sometimes plastics-lined) or woven plastics sacks are commonly used. NOTE 2Bulk material should be stored in a clean, dry, ventilated room, free from infestation and not exposed to direct sunlight. NOTE 3F

27、or 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 from plastics, paper or board, glass jars, lever lid tins, and polyethylene bags inboxes). 8 Marking The marking of herbs and spices is covere

28、d by the provisions of the current UK food labelling legislation. However, should the manufacturer wish to claim compliance with this Part of BS7087by marking packs of rosemary, the following information shall be marked. NOTE 1The same information may be incorporated into the suppliers contract docu

29、mentation. a) For bulk material: 1) the name of the food, e.g. dried rubbed rosemary; 2) the country of origin of crop; 3) the net mass (in g or kg); 4) a statement regarding any special treatment, e.g. fumigation or irradiation; NOTE 2Reference should be made to current UK food legislation to ensur

30、e that such treatment of bulk material is permissible. 5) the date of packing and the lot number as required by UK/EC legislation; 6) the number of this Part of this BritishStandard, i.e. BS7087-18:1993 1) ; 7) other information of a statutory nature. b) For retail material: 1) the name of the food,

31、 e.g. dried rubbed rosemary; 2) the date of packing and the lot number as required by UK/EC legislation; 3) the number of this Part of this BritishStandard, i.e. BS7087-18or BS7087-18:1993; 4) other information of a statutory nature. NOTE 3Reference should be made to those instruments currently in f

32、orce. Table 1 Chemical composition of whole and rubbed rosemary Table 2 Chemical composition of ground rosemary 1) Marking BS7087-18or BS7087-18:1993on or in relation to a product represents a manufacturers declaration of conformity, i.e. a claim by or on behalf of the manufacturer that the product

33、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 also be desirable. Parameter Requirement Method of test Total ash % (m/m) (on dry basis) max. 8.0

34、 BS 4585-3:1981 Acid-insoluble ash % (m/m) (on dry basis) max. 2.0 BS 4585-9:1981 Moisture % (m/m) max. 12.0 BS 4585-2:1982 Volatile oil ml/100 g (on dry basis) min. 1.0 BS 4585-15:1985 Parameter Requirement Method of test Total ash % (m/m) (on dry basis) max. 8.0 BS 4585-3:1981 Acid-insoluble ash %

35、 (m/m) (on dry basis) max. 2.0 BS 4585-9:1981 Moisture % (m/m) max. 12.0 BS 4585-2:1982 Volatile oil ml/100 g (on dry basis) min. 1.0 BS 4585-15:1985 NOTEA high acid-insoluble ash may give an indication of an abnormal extraneous or foreign matter content (see5.3.3).BS7087-18:1993 BSI 09-1999 3 Annex

36、 A (normative) Description of rosemary bouquets, rubbed and ground rosemary A.1 Bouquets of rosemary Rosemary bouquets are constituted by the dried aerial part of the evergreen shrubby herb described in clause1. A.2 Rubbed rosemary Rubbed rosemary is constituted by the cut, broken or rubbed dried li

37、near sessile leaves, flowering spikes and broken stems of the species referred to inclause1. The rosemary leaves when dried vary incolour from pale green via pale yellow/green to pale green/brown. They are paler beneath and may have a brownish tinge. The colour can also vary according to origin, cro

38、p, and from leaf to leaf withina consignment. The leaves are shaped ratherlike curved pine needles, and are usually between1.5cm and2.5cm in length. The edges fold naturally and drying accentuates the folding giving a revolute form. A.3 Ground rosemary Ground rosemary is produced by grinding rubbed

39、rosemary with no additions. The colour is light brownish green dependent on origin and crop. It has a strong characteristic odour of rosemary. A.4 Origins Most trading is from the Mediterranean littoral. Rosemary is grown in most temperate countries. Annex B (normative) Preparation of samples for ch

40、emical tests Mix the laboratory sample thoroughly 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 test sample as necessary in accordance with BS4540-2:1982. A

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

42、 amount of material to fill a retail pack) is expressed generally in millilitres per100g. C.3 Particle size (mesh) Particle size is often quoted for both rubbed and ground rosemary. It is expressed generally as the percentage by mass of material that passes through a specified test sieve or sieves c

43、onforming to BS410:1986. 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 clause8 a)4. C.5 Infestation In cases of infestation, bromomethane (methyl

44、bromide) or other recognized fumigants are effective, with subsequent cleaning or sifting. Snail shells are sometimes a contaminant and cleaning by sifting may be necessary. C.6 Trace metals Levels of lead, arsenic and tin in herbs and spices are currently controlled by the Lead in Food Regulations1

45、979 (SI1979No. 1254 2), and the Arsenic in Food Regulations1959 (SI1959 No.8313) and the Tin in Food Regulations1992 (SI1992No. 496 4) respectively. The recommended levels of copper and zinc are given in the survey of copper and zinc in food 5. These levels are shown in Table C.1. Table C.1 Levels f

46、or trace metals Trace metal Maximum level mg/kg Arsenic Lead Tin Copper Zinc 5 10 200 20 50 NOTEStatutory instruments are subject to amendment and reference should be made to those currently in force.4 blankBS7087-18:1993 BSI 09-1999 List of references Normative references BSI standards publications

47、 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 preparation of a ground sample for analysis. BS 4585, Methods of test for spices and condiments. BS 4585-1:19

48、83, 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 acid-insoluble ash. BS 4585-15:1981, Determination of volatile oil content. BS 5098:1992, Glossary of terms rel

49、ating to sensory analysis. Informative references BSI standards publications BS 5929, Methods for sensory analysis of food. Other references 1 GREAT BRITAIN. 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). 4 GREAT BRITAIN. Tin in Food Regulations 1992. London: HMSO (SI 1992 No. 496). 5 Ministry of Agriculture, Fisheries and Food. Steering group on food surveillance. Survey of copper and zinc i