BS 7087-15-1993 Herbs and spices ready for food use Specification for cinnamon (whole and ground)《食品即用香草和香料 肉桂(整体和磨碎)规范》.pdf

1、BRITISH STANDARD BS7087-15: 1993 Herbs and spices ready for food use Part15: Specification for cinnamon (whole and ground)BS7087-15:1993 This British Standard, having been prepared under the directionof the Agriculture andFood Standards Policy Committee, was published underthe authority of the Stand

2、ards Board and comesintoeffect on 15February1993 BSI11-1999 The following BSI references relate to the work on this standard: Committee reference AFC/7 Draft for comment91/50972DC ISBN 0 580 21464 8 Committees responsible for this British Standard The preparation of this British Standard was entrust

3、ed 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) Ministry of Agricu

4、lture, Fisheries and Food Natural Resources Institute Seasoning and Spice association Amendments issued since publication Amd. No. Date CommentsBS7087-15:1993 BSI 11-1999 i Contents Page Committees responsible Inside front cover Foreword ii 1 Scope 1 2 References 1 3 Definitions 1 4 Sampling 1 5 Phy

5、sical properties 1 6 Chemical composition 2 7 Packaging and storage 2 8 Marking 2 Annex A (normative) Description of dried whole or ground cinnamon 3 Annex B (normative) Preparation of samples for chemical tests 3 Annex C (informative) Additional information 3 Table 1 Chemical composition of whole c

6、innamon 2 Table 2 Chemical composition of ground cinnamon 2 Table C.1 Levels for trace metals 3 List of references Inside back coverBS7087-15:1993 ii BSI 11-1999 Foreword This Part of BS7087 has been prepared under the direction of the Agriculture and Food Standards Policy Committee and is part of a

7、 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 substantially related to, the corresponding International Standards publish

8、ed by the International Organization for Standardization (ISO). However, the Technical Committee decided that the requirements in the InternationalStandards did not correspond to the quality required by UK trade. TheBritishStandards implementing those International Standards are therefore being prog

9、ressively withdrawn and replaced by Parts of BS7078 for herbs and spices ready for food use. Related International Standards, ISO6538 and ISO6539, have been taken into account in the preparation of this Part of BS7087. Attention is drawn to the requirements of the Food Safety Act19901 relating to fi

10、tness, 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 purport to include all the necessary provisio

11、ns 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 front cover, pagesi andii, pages1 to4, an inside

12、 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.BS7087-15:1993 BSI 11-1999 1 1 Scope This Part of BS7087 specifies requirements for dried whole cinnamon

13、, processed for food use and derived from one or more of the subspecies of the following: Cinnamomum zeylanicum Cinnamomum burmannii (Korintje cassia) (alsoknown as Cassia vera or Malay cinnamon) Cinnamomum loureirii (Saigon or Viet Nam cinnamon or cassia) Cinnamomum sintok (Malaysian cassia) Cinnam

14、omum cassia Blume (Chinese cinnamon or cassia) Cinnamomum aromaticum (Chinese cassia or cinnamon) This Part of BS7087 also specifies requirements for dried ground cinnamon derived from whole cinnamon conforming to this standard. Additional information on further requirements that may be specified in

15、 purchase contracts is given in Annex C. 2 References 2.1 Normative references This Part 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 in

16、side back cover. Subsequent amendments to, or revisions of, any of these publications apply to this Part of BS7087 only when incorporated in it by updating or revision. 2.2 Informative references This Part of BS7087 refers to other publications that provide information or guidance. Editions of these

17、 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 Definitions For the purposes of this Part of BS7087, the definitions given in BS5098:1992 apply together with the following. 3.1 extraneous matter a

18、ll matter other than cinnamon as described in Annex A 3.2 foreign matter extraneous matter other than parts of the cinnamon plant 3.3 bulk material cinnamon intended for further processing and packaging and not intended for retail sale direct to the consumer 3.4 retail material cinnamon packed in un

19、its intended for retail sale direct to the consumer NOTEWhole or ground cinnamon is often supplied to the retail trade as multiple packs of retail units. 4 Sampling 4.1 General Laboratory samples shall be prepared in accordance with BS4540-1:1981, taking due account of the amount required for each t

20、est. 4.2 Chemical tests Samples for chemical tests shall be prepared in accordance with Annex B. 5 Physical properties 5.1 Flavour Dried whole and ground cinnamon shall be free from mustiness, rancidity and other foreign odours and tastes when examined by sensory analysis. NOTE 1The flavour of cinna

21、mon is initially sweet and fresh and slightly aromatic. It also has a dry, “woody” mouth-feel. Indonesian and Vietnamese cinnamon generally have higher essential oil content than Ceylon and Chinese types. NOTE 2Methods of sensory analysis are described in BS5929. 5.2 Freedom from contamination The c

22、innamon 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 foreign matter 5.3.1 Who

23、le cinnamon The content of any foreign matter shall not exceed0.5% (m/m) when determined in accordance with BS4585-1:1983. The content of any extraneous matter shall not exceed2% (m/m). 5.3.2 Ground cinnamon Ground cinnamon shall be free from visible extraneous matter when determined in accordance w

24、ith BS4585-1:1983. NOTEAn abnormal extraneous foreign matter content in ground cinnamon may be indicated by a high acid-insoluble ash(see6.2).BS7087-15:1993 2 BSI 11-1999 6 Chemical composition NOTEFor information on trace metal contents in cinnamon seeC.6. 6.1 Whole cinnamon The chemical compositio

25、n shall be in accordance with Table 1. 6.2 Ground cinnamon The chemical composition of ground cinnamon shall be in accordance with Table 2. 7 Packing 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-pl

26、y paper sacks (sometimes plastics-lined) are most commonly used. Cinnamon quills are often stored in wooden chests, e.g.tea chests. 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 cond

27、ensation 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. 8 Marking The marking of herbs and spices is covered by the provisions of the current UK food labelling legislation

28、. However, should the manufacturer wish to claim compliance with this Part of BS7087 by marking packs of cinnamon, 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.gro

29、und cinnamon; 2) the country of origin of the 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 ensure that such treatment of bulk material is permissible. 5) the date of

30、 packing; 6) the number of this Part of this BritishStandard, i.e.BS7087-15 or BS7087-15:1993. 1) b) For retail material: 1) the name of the food; 2) the number of this Part of this BritishStandard, i.e.BS7087-15 or BS7087-15:1993. 1) Table 1 Chemical composition of whole cinnamon Table 2 Chemical c

31、omposition of ground cinnamon 1) Marking BS7087-15 or BS7087-15:1993 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 therefore so

32、lely the responsibility of the person making the claim. 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. 7.0 BS4585-3:1981 Acid-insoluble ash% (m/m) (on dry ba

33、sis) max. 2.0 BS4585-9:1981 Moisture% (m/m) max. 14.0 BS4585-2:1982 Volatile oil ml/100g (on dry basis) min. 0.4 BS4585-15:1985 Parameter Requirement Method of test Total ash% (m/m) (on dry basis) max. 7.0 BS4585-3:1981 Acid-insoluble ash% (m/m) (on dry basis) max. 2.4 BS4585-9:1981 Moisture% (m/m)

34、max. 14.0 BS4585-2:1982 Volatile oil ml/100g (on dry basis) min. 0.3 BS4585-15:1985BS7087-15:1993 BSI 11-1999 3 Annex A(normative) Description of dried whole or ground cinnamon A.1 Whole cinnamon The following grades of whole cinnamon occur in descending order of quality. a) Cinnamon quills. These c

35、omprise scraped peel of the inner bark of cinnamon shoots joined by overlaps filled with small pieces of bark. No corky outer bark is present. Cinnamon quills are usually sold in75mm to150mm lengths of diameter5mm to17mm. The colour is typically mid-tan to red-brown, depending on origin. b) Cinnamon

36、 quillings. These comprise broken quillsseeA.1 a). c) Cinnamon bark. This comprises broken pieces of cinnamon of a poorer quality with some outer bark present. Typically mid-tan to dark brown in colour, it is usually used for grinding. d) Cinnamon featherings. These comprise broken pieces of inner b

37、ark obtained from small twigs and stalks. Typically dark brown in colour, it is usually used for grinding and is usually a residue from quills. e) Cinnamon chips. These comprise unpeelable bark of cinnamon obtained by scraping or beating the shoots. A.2 Ground cinnamon Ground cinnamon is produced by

38、 grinding whole cinnamon(seeA.1) with no additions. The colour of the ground material varies from tan or mid-brown to reddish brown, depending on origin. A.3 Origins of cinnamon Commonly traded origins of cinnamon are as follows: Madagascar, Seychelles, Sri Lanka, China, Indonesia, Vietnam, India, T

39、aiwan. Annex B(normative) 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 conforming to BS410:1986, grinding t

40、he test sample as necessary in accordance with BS4540-2:1982. Annex C(informative) Additional information C.1 General Further requirements may be specified in purchase contracts for all types of cinnamon. They are generally relevant to the ultimate use of the spice. Those commonly used are given inC

41、.2 toC.5. C.2 Bulk index The bulk index (used to assess the amount of material required to fill a retail pack) is expressed generally in millilitres per100g. C.3 Particle size (mesh) Particle size is quoted for ground cinnamon. It is expressed generally as the percentage by mass of material that pas

42、ses through a specified test sieve conforming to BS410. 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 itema)4) of clause8. C.5 Infestation Cinnamon

43、 is not often prone to infestation. In cases of infestation, bromomethane (methyl bromide) fumigation with subsequent cleaning/shifting ifnecessary is efficient. C.6 Trace metals Levels of lead and arsenic in herbs and spices are currently controlled by the Lead in Food Regulations1979 (SI1979 No.12

44、54)2 and the Arsenic in Food Regulations1959 (SI1959 No.831)3 respectively. The recommended levels of copper and zinc are given in the Survey of copper and zinc in food (1981)4. The levels are given in Table C.1. Table C.1 Levels for trace metals Trace metal Maximum level (dry basis) mg/kg Arsenic C

45、opper Lead Zinc 5 20 10 50 NOTEStatutory Instruments are subject to amendment and reference should be made to those currently in force.4 blankBS7087-15:1993 BSI 11-1999 List of references(see clause2) Normative references BSI standards publications BRITISH STANDARDS INSTITUTION, London BS410:1986, S

46、pecification for test sieves. BS4540, Sampling of spices and condiments. BS4540-1:1981, Methods of sampling. BS4540-2:1982, Method for preparation of a ground sample for analysis. BS4585, Methods of test for spices and condiments. BS4585-1:1983, Determination of extraneous matter. BS4585-2:1982, Det

47、ermination of moisture content (entrainment method). BS4585-3:1981, Determination of total ash. BS4585-9:1981, Determination of acid-insoluble ash. BS4585-15:1985, Determination of volatile oil content. BS5098:1992, Glossary of terms relating to sensory analysis of food. Informative references BSI s

48、tandards publications BRITISH STANDARDS INSTITUTION, London BS5929, Methods for sensory analysis of food. ISO and IEC publications INTERNATIONAL ORGANIZATION FOR STANDARDIZATION (ISO) and INTERNATIONAL ELECTROTECHNICAL COMMISSION (IEC), Geneva. (All publications are available from BSI Sales.) ISO653

49、8:1982, Cassia (type China, type Indonesia and type Viet Nam), whole and ground (powdered) Specification 2) . ISO6539:1983, Cinnamon type Sri Lanka (Ceylon), type Sechelles and type Madagascar, whole or ground (powdered) Specification 2) . Other references 1 GREAT BRITAIN. Food Safety Act1990. London: HMSO. 2 GREAT BRITAIN. Lead in Food Regulations1979. London: HMSO (SI1979No.1254). 3 GREAT BRITAIN. Arsenic in Food Regulations1959. London: HMSO (SI1959No.831). 4 MAFF: Steering group on food surveillance. Survey of copper and zinc in food;