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1、| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | BRITISH STANDARDBS 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 RMM WWI IT TH HO OU UT T WWR RI IT TT TE EN N P PE ER RMMI IS SS SI IO ON
2、 N F FR RO OMM B BS SI I Herbs and spices ready for food use Part 10. Specification for dried mint (whole, rubbed and ground) Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:29:22 GMT+00:00 2006, Uncontrolled Copy, (c) BSI This British Standard, having been p
3、repared under the direction of the Consumer Products and Services Sector Board, was published under the authority of the Standards 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 sta
4、ndard: Committee reference AW/7 Draft for comment 95/501462 DC ISBN 0 580 25471 2 BS 7087 : Part 10 : 1996 Amendments issued since publication Amd. No.DateText affected Committees responsible for this British Standard The preparation of this British Standard was entrusted to Technical Committee AW/7
5、, 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) International General Produce Association Leatherhead Food Research Association Ministry
6、of Agriculture, Fisheries and Food Natural Resources Institute Seasoning and Spice Association Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:29:22 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7087 : Part 10 : 1996 BSI 1996i Contents Page Committees respons
7、ibleInside front cover Forewordii Specification 1Scope1 2Definitions1 3Sampling1 4Physical properties1 5Chemical composition1 6Packaging and storage2 7Marking2 Appendices ADescription of whole and ground mint3 BPreparation of samples for chemical tests3 CAdditional information3 Tables 1Chemical comp
8、osition of dried rubbed mint1 2Chemical composition of ground mint2 3Levels for trace metals in mint3 Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:29:22 GMT+00:00 2006, Uncontrolled Copy, (c) BSI ii BSI 1996 BS 7087 : Part 10 : 1996 Foreword This Part of B
9、S 7087 has been prepared by Technical Committee AW/7 and is a Part of a 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 o
10、f 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 stan
11、dards 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 BS 7087 for herbs and spices ready for food use. A related international standard, ISO 2256, has been ta
12、ken into account in the preparation of this Part of BS 7087. Attention 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
13、contamination by pathogenic organisms of importance to human health. Attention 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
14、 natural antimicrobial compounds they might possess would inhibit the growth of micro-organisms until diluted out. Compliance with a British Standard does not of itself confer immunity from legal obligations. Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:29
15、:22 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BSI 19961 BS 7087 : Part 10 : 1996 Specification 1 Scope This Part of BS 7087 specifies requirements for dried whole mint (spearmint), both rubbed mint and bouquets, processed for food use and derived from one or more of the subspecies/varieties of the
16、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 7087 also specifies requirements for dried ground mint derived from whole mint (spearmint) comp
17、lying 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 the inside back cover. 2 Definitions For the purposes of this Part of BS 7087, the definition
18、s 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. 2.3 bulk material Mint intended for further processing and packaging and not intended for retai
19、l 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 units. 3 Sampling 3.1 General Laboratory samples shall be prepared in accordance with BS 4540 :
20、 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 shall be free from earthy or decaying vegetable odours and other foreign odours and taste when e
21、xamined 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 becomes stronger when mint is rubbed between the fingers. Ground mint has a similar but more pron
22、ounced 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 growth when inspected visually. NOTE. It should be free in practical terms from dead insects, insect fr
23、agments 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 in whole mint or rubbed mint shall not be greater than 0.25 % (m/m) when determined in accordance w
24、ith 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 1. The content of stalks longer than 7 mm or greater than 2 mm in diameter in rubbed mint shall n
25、ot 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. Ground mint shall be free from foreign matter when inspected visually. NOTE. It should be free in
26、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 Dried rubbed mint The chemical composition of dried rubbed mint shall comply with the requirements spe
27、cified in table 1. Table 1. Chemical composition of dried rubbed mint ParameterRequirementMethod of test Total ash % (m/m) (on dry basis) max. 12.0BS 4585 : Part 3 Acid-insoluble ash % (m/m) (on dry basis) max. 2.5BS 4585 : Part 9 Moisture % (m/m) max.12.0BS 4585 : Part 2 Volatile oil mL/100 g (on d
28、ry basis) min. 0.4BS 4585 : Part 15 Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:29:22 GMT+00:00 2006, Uncontrolled Copy, (c) BSI 2 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 represent
29、s 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 therefore solely the responsibility of the person making the claim. Such a declaration is not to be confused with third
30、party certification of conformity, which may also be desirable. 5.2 Ground mint The chemical composition of ground mint shall comply with the requirements specified in table 2. Table 2. Chemical composition of ground mint ParameterRequirementMethod of test Total ash % (m/m) (on dry basis) max. 12.0B
31、S 4585 : Part 3 Acid-insoluble ash % (m/m) (on dry basis) max. 2.5BS 4585 : Part 9 Moisture % (m/m) max.12.0BS 4585 : Part 2 Volatile oil mL/100 g (on dry basis) min. 0.4BS 4585 : Part 15 NOTE. A high acid-insoluble ash may give an indication of an abnormal extraneous matter content. 6 Packaging and
32、 storage To avoid condensation, 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
33、 clean, dry, ventilated 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
34、 bags in boxes). 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 with this Part of BS 7087 by marking packs of mint, the following information shall be marked. NOTE. The sam
35、e information may be 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 irradiatio
36、n; NOTE. Reference 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 : 19961). (b) For retail material: The number of this
37、 Part of this British Standard, i.e. BS 7087/10 or BS 7087 : Part 10 : 19961). Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:29:22 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7087 : Part 10 : 1996 BSI 19963 Appendices Appendix A. Description of whole and
38、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 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
39、 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 cultivars of the species described in clause 1. The leaves are collected prior to or at the commencement of flowering depending upon country of origin
40、, 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 few 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
41、. 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). 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
42、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 United Kingdom and known as garden mint. Appendix B. Preparation of samples for chemical tests Mix thoroughly the laboratory sample and take a test samp
43、le 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 with BS 410, grinding the test sample as necessary in accordance with BS 4540 : Part 2. Appendix C. Additional information C.1 General Further requir
44、ements 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 are 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 i
45、n 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 material that passes through a specified test sieve complying with BS 410. C.4 Microbiological details Generally these are specified when the mater
46、ial is required for further processing. Microbiological counts may be reduced by the use of legally permissible treatments (see item (a)(4) of clause 7). C.5 Infestation In cases of infestation, fungigation with bromomethane (methyl bromide) or other approved fumigants with subsequent cleaning/sifti
47、ng, 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 spices 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
48、 Tin in Food Regulations 1992 (SI 1992 No. 496) respectively. Copper and zinc are covered by Food Standards Committee recommendations (1951). The levels are given in table 3. Table 3. Levels for trace metals in mint Trace metalMaximum level- mg/kg Arsenic5 Lead10 Copper20 Zinc50 Tin200 NOTE. Statuto
49、ry Instruments are subject to amendment and reference should be made to those currently in force. Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:29:22 GMT+00:00 2006, Uncontrolled Copy, (c) BSI 4blank Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 13:29:22 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BSI 1996 BS 7087 : Part 10 : 1996 1) Referred to in the foreword only. Publication(s) referred to BS 410Specification for test sieves BS 4540Sampling of spices and condiments Part 1 Methods of sampling
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