1、BRITISH STANDARD BS7087-22: 1995 Herbs and spices ready for food use Part22: Specification for dried mustard seeds (whole and ground) UDC 641.885:613.291:664.53BS7087-22:1995 This British Standard, having been prepared under the directionof the Consumer Products and Services SectorBoard, was publish
2、edunderthe authorityofthe StandardsBoardand comesintoeffect on 15August1995 BSI11-1999 The following BSI references relate to the work on this standard: Committee reference AW/7 Draft for comment 94/503699 DC ISBN 0 580 24134 3 Committees responsible for this British Standard The preparation of this
3、 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) Leatherhead Food Research Asso
4、ciation Ministry of Agriculture, Fisheries and Food Natural Resources Institute Seasoning and Spice Association Amendments issued since publication Amd. No. Date CommentsBS7087-22:1995 BSI 11-1999 i Contents Page Committees responsible Inside front cover Foreword ii 1 Scope 1 2 References 1 3 Defini
5、tions 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 dried whole and ground mustard seeds 3 Annex B (normative) Preparation of samples for chemical tests 3 Annex C (informative) Additional information 3 Table 1
6、 Chemical composition of dried whole and ground mustard seed 2 Table C.1 Maximum levels for trace metals 4 List of references Inside back coverBS7087-22:1995 ii BSI 11-1999 Foreword This Part of BS7087 has been prepared by Technical Committee AW/7, Spices and condiments, and is part of a series on h
7、erbs 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 with, or substantially related to, the corresponding International Standards published by the
8、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 progressively
9、withdrawn and replaced by Parts of BS7087 for herbs and spices ready for food use. A related International Standard, ISO1237:1981, has 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 fitness, wholesomen
10、ess, 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 provisions of a contract.
11、 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 back cover and a
12、 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.BS7087-22:1995 BSI 11-1999 1 1 Scope This Part of BS7087 specifies requirements for dried mustard seeds processed for foo
13、d use and derived from one or more of the species/sub-species of the following annual plants: This Part of BS7087 also specifies requirements for dried ground mustard seeds derived from whole mustard seeds conforming to this standard. This Part of BS7087 does not apply to mustard powder (mustard com
14、pound) which is a blend of ground mustard with wheatflour/colour/spices, etc. for reconstitution with water as a “table mustard paste”. NOTEAdditional information on further requirements that may be specified in purchase contracts is given in Annex C. 2 References 2.1 Normative references This Part
15、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 references, only the edition cited applies; any subsequent am
16、endments to or revisions of the cited publication 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 amendments. 2.2 Informative references This Part of BS7087 r
17、efers 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 Definitions For the purposes of this Part of BS7087 the definitio
18、ns given in BS5098:1992 apply, together with the following. 3.1 extraneous matter all matter other than mustard seeds as described inA.1 andA.2 3.2 foreign matter extraneous matter other than parts of the mustard plant 3.3 bulk material mustard seed intended for further processing and packaging, and
19、 not intended for retail sale direct to the consumer 3.4 retail material mustard seed packed in units intended for retail sale direct to the consumer NOTEThese products are sometimes supplied to the retail trade as multiple packs of retail units. 4 Sampling 4.1 General Laboratory samples shall be pr
20、epared 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 mustard seed shall be free from mustiness, rancidity and other foreign o
21、dours and tastes when determined by sensory analysis. NOTE 1Mustard seeds have a wheat-like odour. The taste is initially flour-like followed by a characteristic fiercely pungent flavour. The odour and flavour are similar in the ground seed. NOTE 2Methods of sensory analysis are described in BS5929.
22、 5.2 Freedom from contamination The mustard 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 Ext
23、raneous and foreign matter 5.3.1 Whole mustard seeds 5.3.1.1 Extraneous and foreign matter The content of extraneous and foreign matter in whole mustard seeds shall not exceed0.7%(m/m) when determined in accordance with BS4585-1:1983. NOTE 1The seeds should be whole and mature. NOTE 2Foreign seeds i
24、nclude charlock (Sinapis arvensis L.), rape (Brassica napus L.) and Melilotus species. Sinapis alba L. also known as Brassica hirta Moench: white or yellow mustard; Brassica juncea Czernajew brown mustard or Oriental mustard; Brassica nigra Koch black mustard.BS7087-22:1995 2 BSI 11-1999 5.3.1.2 Dam
25、aged or shrivelled seeds The content of damaged or shrivelled mustard seeds shall not exceed2%(m/m) when determined in accordance with BS4585-1:1983. 5.3.2 Ground mustard Ground mustard shall be free from extraneous and foreign matter when determined in accordance with BS4585-1:1983. NOTE 1Blends of
26、 mustard varieties (seeC.10) may be used. NOTE 2The outer hull (seed coat) may be wholly or partially removed. NOTE 3An abnormal extraneous or foreign matter content may be indicated by a high acid-insoluble ash (seeTable 1). 6 Chemical composition NOTEFor information on trace metal contents in herb
27、s and spices seeC.6. The chemical composition of whole mustard seeds and ground mustard seeds shall conform to the requirements specified in Table 1. 7 Packaging and storage To avoid condensation, a container that is permeable to air shall be used for the packing and storing of bulk material. NOTE 1
28、Hessian, synthetic fibre or multi-ply paper sacks (sometimes 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 those packs that do not exceed10kg in net mass, problems of
29、condensation do not arise, therefore, normal 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 legislat
30、ion. However, should the manufacturer wish to claim compliance with this Part of BS7087 by marking packs of whole or ground mustard seeds, the following information shall be marked. NOTE 1The same information may be incorporated in the suppliers contract documentation. a) For bulk material: 1) the n
31、ame of the food, e.g.whole mustard seeds; 2) the country of origin of the crop; 3) the net mass (ing orkg); 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 permissi
32、ble. 5) the date of packing and the lot number; 6) the number of this Part of this BritishStandard, i.e.BS7087-22 or BS7087-22:1995 1) . b) For retail material: 1) the name of the food, e.g.whole mustard seed; 2) the number of this Part of this BritishStandard, i.e.BS7087-22 or BS7087-22:1995 1) . N
33、OTE 3Reference should be made to those statutory instruments currently in force. Table 1 Chemical composition of dried whole and ground mustard seed 1) Marking BS7087-22 or BS7087-22:1995 on or in relation to a product represents a manufacturers declaration of conformity, i.e.a claim by or on behalf
34、 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 with third party certification of conformity, which may also be desirable. Parameter Requirement Method of test Tot
35、al ash%(m/m) (on dry basis) max. 6.5 BS4585-3:1981 Acid-insoluble ash%(m/m) (on dry basis) max. 1.0 BS4585-9:1981 Moisture%(m/m)max. 10.0 BS4585-2:1982BS7087-22:1995 BSI 11-1999 3 Annex A(normative) Description of dried whole and ground mustard seeds A.1 Whole dried mustard seeds Whole dried mustard
36、 seeds are generally globular and from1.5mm to3mm in diameter. Yellow or white mustard is the dried, cleaned seed of the annual herbaceous plant Sinapis alba (Brassica hirta). The seeds are off-white/tan/tan-yellowish in colour with a pinkish cast and a smooth surface. Brown and oriental mustard see
37、ds are the dried, cleaned seeds of the annual herbaceous plant Brassica juncea. They are spherical in shape or slightly flattened from globular with a smooth surface. The size is1.5mm to2.5mm in diameter. Brown mustard seeds are uniformly reddish brown to dark brown in colour whilst oriental mustard
38、 seeds are mainly light yellow with an occasional yellow brown seed occurring within the same seed pod. Oriental mustard seeds are a cultivar of brown mustard seed with a light yellow seed coat to avoid “specking” during milling of the seed but with very similar other characteristics. Black mustard
39、seed is the dried, cleaned seed of the annual herbaceous plant Brassica nigra. The seeds are reddish to dark brown in colour, globular, but slightly oblong or slightly flattened in shape and1.5mm to2mm in diameter. In all cases, the seeds are contained in pods and these are threshed to remove them f
40、or use. A.2 Ground mustard seeds Ground mustard is produced by grinding whole dried mustard seeds with no additions to give a pale yellow to dark yellow powder. The powder may be flecked with a colour of the original seed coat. Blends of seeds are commonly ground to give ground mustard (mustard flou
41、r) of the heat and flavour combination required. Brown/oriental mustard (Brassica juncea), is hot and pungent with a sour aftertaste, whereas white (yellow) mustard is less pungent without leaving a sour aftertaste. IntheUK, brown mustard which is commonly traded, is often erroneously named “black”
42、mustard. True black mustard (Brassica nigra) which is less hot than brown mustard is now rarely traded having been replaced by brown mustard. White mustard contains almost no volatile oil while oriental/brown mustard can yield from0.6%(m/m) to1.1%(m/m) by steam distillation. Both varieties yield25%(
43、m/m) to40%(m/m) fixed oil. White mustard is also grown as a salad crop for the leaves. The pungent glycoside sinigrin is largely responsible for the pungency of mustard. A.3 Countries of origin Commonly traded origins of mustard dependent upon variety are Canada, France, Denmark, Poland, UK, USA and
44、 India. Annex B(normative) Preparation of samples for chemical tests Mix the laboratory sample thoroughly and take a test sample of sufficient quantity for each test. Ensure that all material in the test sample passes a1,00mm square aperture test sieve conforming to BS410:1986, grinding the test sam
45、ple as necessary in accordance with BS4540-2:1982. Annex C(informative) Additional information C.1 General Other requirements may be specified in purchase contracts for all types of mustard seed. They are generally relevant to the ultimate use of the product. Those commonly used are given inC.2 toC.
46、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 per hundred grams. C.3 Particle size (mesh) Particle size is expressed generally as a percentage by mass that passes through a specified test sieve conforming
47、 to BS410. C.4 Microbiological details Generally these are specified when the material is required for further processing. Microbial counts may be reduced by use of legally permissible treatments (see itema)4) of clause8). C.5 Infestation In cases of infestation, bromomethane (methylbromide) or othe
48、r permitted fumigants are effective with subsequent cleaning or sifting ifnecessary. C.6 Trace metals Levels of lead, arsenic and tin in herbs and spices are currently controlled by the Lead in Food Regulations1979 (SI1979 No.1254)2, theArsenic in Food Regulations1959 (SI1959 No.831)3 and the Tin in
49、 Food Regulations1992 (SI1992 No.496)4 respectively. The recommended maximum levels of copper and zinc are given in the Food Standards Committee Reports5,6. These levels are shown in Table C.1.BS7087-22:1995 4 BSI 11-1999 NOTEStatutory instruments are subject to amendment and reference should be made to those currently in force. Table C.1 Maximum levels for trace metals C.7 Allyl isothiocyanate Allyl isothiocyanate content, which is a measure of the strength of mustard, may be specified for certain purposes. Some typical values, which are generally qu
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