BS 7087-2-1995 Herbs and spices ready for food use - Specification for dried thyme (whole and ground)《食品即用香草和香料 干百里香规范(整体和粉末)》.pdf

《BS 7087-2-1995 Herbs and spices ready for food use - Specification for dried thyme (whole and ground)《食品即用香草和香料 干百里香规范(整体和粉末)》.pdf》由会员分享，可在线阅读，更多相关《BS 7087-2-1995 Herbs and spices ready for food use - Specification for dried thyme (whole and ground)《食品即用香草和香料 干百里香规范(整体和粉末)》.pdf（10页珍藏版）》请在麦多课文档分享上搜索。

1、BRITISH STANDARD BS 7087-2: 1995 Herbs and spices ready for food use Part 2: Specification for dried thyme (whole and ground)BS7087-2:1995 This British Standard, having been prepared under the directionof the Consumer Products and Services Sector Board, was published under theauthority of the Standa

2、rds Board and comes into effect on 15June1995 BSI 11-1999 First published January1990 Second edition June1995 The following BSI references relate to the work on this standard: Committee reference AW/7 Draft for comment94/505510DC ISBN 0 580 24224 2 Committees responsible for this British Standard Th

3、e preparation of this British Standard was entrusted to Technical Committee AW/7, Spices and condiments, 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) Leatherhe

4、ad Food Research Association Ministry of Agriculture, Fisheries and Food Natural Resources Institute Seasoning and Spice Association Amendments issued since publication Amd. No. Date CommentsBS7087-2:1995 BSI 11-1999 i Contents Page Committees responsible Inside front cover Foreword ii 1 Scope 1 2 R

5、eferences 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 whole and ground thyme 3 Annex B (normative) Preparation of samples for chemical tests 3 Annex C (informative) Additional information 3 T

6、able 1 Chemical composition of whole thyme 2 Table 2 Chemical composition of ground thyme 2 Table C.1 Levels for trace metals in thyme 3 List of references Inside back coverBS7087-2:1995 ii BSI 11-1999 Foreword This Part of BS7087 has been prepared by Technical Committee AW/7 and is part of a series

7、 on herbs and spices prepared for food use within the UK. This new edition supersedes BS7087-2:1989, which is withdrawn.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 with, or substantially rel

8、ated 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 implem

9、enting those International Standards are therefore being progressively withdrawn and replaced by Parts of BS7087 for herbs and spices ready for food use. A related International Standard, ISO6754, has been taken into account in the preparation of this Part of BS7087. Attention is drawn to the requir

10、ements of the Food and Safety Act19901 relating to fitness, wholesomeness, nature, substance and quality with implications for the microbiological quality of dried herbs and spices, with particular references to contamination by pathogenic organisms of importance to human health. A British Standard

11、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 from legal obligations. Summary of pages This document comprises a front cover, an i

12、nside front cover, pagesi andii, pages1 to4, 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.BS7087-2:1995 BSI 11-1999 1 1 Scope This Part of B

13、S7087 specifies requirements for dried whole thyme, both rubbed thyme and bouquets, processed for food use and derived from one or more of the varieties of the Thymus genus including the following: Thymus capitatus L. Thymus zygia L. Thymus vulgaris L. Thymus serpyllum L. This Part of BS7087 also sp

14、ecifies requirements for ground thyme, derived from whole thyme conforming to this standard. This standard does not apply to material derived wholly or in part from lemon thyme Thymus citriodorus L. Additional information on further requirements that may be specified in purchase contracts is given i

15、n Annex C. 2 References 2.1 Normative references This Part of BS7087 incorporates, by dated or undated reference, provisions from other publications. These normative references are made at the appropriate places in the text and the cited publications are listed on the inside back cover. For dated re

16、ferences, only the edition cited applies; any subsequent amendments to or revisions of the cited publications apply to this Part of BS7087 only when incorporated in the reference by amendment or revision. For undated references, the latest edition of the cited publication applies, together with any

17、amendments. 2.2 Informative references This Part of BS7087 refers 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 latest editions. 3 Defin

18、itions For the purposes of this Part of BS7087, the definitions given in BS5098:1992 apply, together with the following. 3.1 extraneous matter all matter other than thyme as described in Annex A 3.2 foreign matter extraneous matter other than thyme stalks 3.3 bulk material thyme intended for further

19、 processing and packaging and not intended for retail sale direct to the consumer 3.4 retail material thyme packed in units intended for retail sale direct to the consumer NOTEThyme is often supplied to the retail trade as multiple packs of retail units. 4 Sampling 4.1 General Laboratory samples sha

20、ll be prepared in accordance with BS4540-1, 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 thyme shall be free from mustiness and other foreign odour and taste

21、when examined by sensory analysis. NOTE 1The characteristic odour becomes stronger when thyme is rubbed (e.g.between the fingers). NOTE 2Thyme in leaf form has a moderate, characteristic odour with slight menthol undertones. Ground thyme has a similar but more pronounced odour and a noticeably more

22、astringent flavour. NOTE 3Methods of sensory analysis are described in BS5929. 5.2 Freedom from contamination The thyme 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 vi

23、sible to the naked eye (corrected if necessary for abnormal vision). 5.3 Extraneous and foreign matter 5.3.1 Whole and rubbed thyme The content of any foreign and extraneous matter shall not exceed1%(m/m), when determined in accordance with BS4585-1. 5.3.2 Rubbed thyme The content of stalks whose di

24、mensions exceed10mm in length or2mm in diameter shall not be greater than5%(m/m), when determined in accordance with BS4585-1. NOTEDue to the nature of the thyme leaf, it is impracticable to ensure the absence of small stalks.BS7087-2:1995 2 BSI 11-1999 5.3.3 Ground thyme Ground thyme shall be free

25、from visible extraneous and foreign matter, when determined in accordance with BS4585-1. 6 Chemical composition 6.1 Whole thyme NOTEFor information on trace metal contents in whole and ground thyme, seeC.6. The chemical composition of whole thyme shall conform to the requirements specified in Table

26、1. 6.2 Ground thyme The chemical composition of ground thyme shall conform 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 or multi-ply paper sacks (someti

27、mes plastics-lined) are most commonly used. NOTE 2Bulk material should be stored in a clean, dry, ventilated room, free from infestation and not exposed to direct sunlight. NOTE 3For retail packs, problems of condensation do not arise, therefore the usual types of food packaging may be used (e.g.tub

28、es made from plastics, paper or board, glass jars, lever lid tins and polyethylene bags in boxes). 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 BS7087 b

29、y marking packs of thyme, 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.dried whole thyme; 2) the country of origin of crop; 3) the net mass (ing orkg); 4) a statem

30、ent regarding any special treatment, e.g.fumigation or irradiation; NOTE 2Reference should be made to the current UK food legislation to ensure that any treatment of bulk material is permissible. 5) the date of packing and the lot number; 6) the number of this Part of this British Standard, i.e.BS70

31、87-2 or BS7087-2:1995 1) b) For retail material: 1) the name of the food, e.g.whole thyme; 2) the number of this Part of this British Standard, i.e.BS7087-2 or BS7087-2:1995 1) Table 1 Chemical composition of whole thyme Table 2 Chemical composition of ground thyme 1) Marking BS7087-2 or BS7087-2:19

32、95 on 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 meets the requirements of the standard. The accuracy of the claim is solely the claimants responsibility. Such a declaration is not to be confused

33、with third party certification of conformity, which may also be desirable. Parameter Requirement Method of test Total ash%(m/m) (on dry basis) max. Acid-insoluble ash%(m/m) (on dry basis) max. Moisture%(m/m) max. Volatile oilml/100g (on dry basis)min. 14.0 3.5 12.0 0.5 BS4585-3 BS4585-9 BS4585-2 BS4

34、585-15 Parameter Requirement Method of test Total ash% (m/m) (on dry basis) max. Acid-insoluble ash%(m/m) (on dry basis) max. Moisture%(m/m) max. Volatile oilml/100g (on dry basis) min. 14.0 4.0 12.0 0.2 BS4585-3 BS4585-9 BS4585-2 BS4585-15 NOTEA high acid-soluble ash may give an indication of an ab

35、normal extraneous matter content (see 5.3.3).BS7087-2:1995 BSI 11-1999 3 Annex A (normative) Description of whole and ground thyme A.1 Whole thyme Whole thyme is constituted of the dried and rubbed whole and broken leaves, flowers and leaf stalks of the species of perennial herbaceous plants describ

36、ed in clause1, or more rarely as bouquets comprising the dried stalks, leaves and flowering tops. The leaves are small, generally needle-shaped (minor variations in shape occur depending on the species), and vary in length from approximately1mm to10mm depending on origin and species. NOTEBecause of

37、the small size of the leaves, a major portion of the rubbed product consists of the whole leaves. Excess leaf stalks and dust lower the quality of the product. The colour of the leaves varies from grey-green via brown-green to brown-grey depending on origin and species. The flowers have a cylindrica

38、l corolla tube, with a rounded base opposite to the petals, and vary from approximately2mm to4mm in length and from1mm to3mm in diameter, depending on origin and species. The colour of the flowers is purplish-pink via pink to brownish. A.2 Ground thyme Ground thyme is produced by grinding whole thym

39、e with no additions. The colour varies from green-brown via brown-green to brown-grey with lighter flecking from particles of leaf-veins and stalks. Annex B (normative) Preparation of samples for chemical tests Mix thoroughly the laboratory sample and take a test sample of sufficient quantity for ea

40、ch test. Ensure that all the material in the test sample passes through a1.00mm square aperture test sieve conforming to BS410 and, if not, grind the test sample as necessary in accordance with BS4540-2. Annex C (informative) Additional information C.1 General Further requirements may be specified i

41、n purchase contracts for all types of thyme. They are generally relevant to the ultimate use of the thyme. Those commonly used are given inC.2 toC.5. C.2 Bulk index The bulk index of the material is expressed generally in millilitres per100grams (by an agreed method). It is used to ensure satisfacto

42、ry filling of retail containers. C.3 Particle size (mesh) Particle size is quoted mainly for ground thyme. It is expressed generally as the percentage by mass of material that passes through a test sieve conforming toBS410. C.4 Microbiological details Generally, these are specified when the material

43、 is required for further processing. Microbiological counts may be reduced by the use of legally permissible treatments (see itema)4) of clause8). C.5 Infestation Thyme is less prone to insect infestation than the sweeter herbs such as basil, marjoram or parsley. C.6 Trace metals Levels of lead, ars

44、enic and tin in herbs and spices are currently controlled by the Lead in Food Regulations1979 (SI1979 No.1254)2 and the Arsenic in Food Regulations1959 (SI1959 No.8313 and the Tin in Food Regulations1992 (SI1992 No.496)4 respectively. Copper and zinc are covered by Food Standards Committee reports5,

45、6. The levels are given in Table C.1. Table C.1 Levels for trace metals in thyme Trace metal Maximum level mg/kg Arsenic Lead Copper Zinc Tin 5 10 20 50 200 NOTEStatutory Instruments are subject to amendment and reference should be made to those currently in force.4 blankBS7087-2:1995 BSI 11-1999 Li

46、st of references (see clause2) Normative references BSI 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, Methods for preparation of a ground sample for analy

47、sis. BS 4585, Methods of test for spices and condiments. BS 4584-1:1983, 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 acid-insoluble ash. BS 4585-15:1985, Deter

48、mination of volatile oil content. BS 5098:1992, Glossary of terms relating to sensory analysis. Informative references BSI publications BRITISH STANDARDS INSTITUTION, London BS 5929, Methods for sensory analysis of food. ISO publications INTERNATIONAL ORGANIZATION FOR STANDARDIZATION (ISO), Geneva.

49、(All publications are available from BSI Customer Services, Publications.) ISO 6754:1985, Whole thyme (Thymus vulgaris Linnaeus) Specification 2) . Other references 1 GREAT BRITAIN. Food Safety Act1990. London: HMSO. 2 GREAT BRITAIN. Lead in Food Regulations1979. London: HMSO (SI1979 No.1254). 3 GREAT BRITAIN. Arsenic in Food Regulations1959. London: HMSO (SI1959 No.831). 4 GREAT BRITAIN. Tin in Food Regulations1992. London: HMSO (SI1992 No.496). 5 MINISTRY OF AGRICULTURE, FISHERIES AND FOOD. Food Standards Committee Report on Copper