BS 7087-27-1997 Herbs and spices ready for food use - Specification for dried sesame seeds (dehulled)《食品即用香草和香料 干芝麻籽规范(脱壳)》.pdf

1、| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | BRITISH STANDARD BS 7087 : Part 27 : 1997

2、ICS 67.220.10 NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAW Herbs and spices ready for food use Part 27. Specification for dried sesame seeds (dehulled)BS 7087 : Part 27 : 1997 This British Standard, having been prepared under the direction of the Consumer Products and Servi

3、ces Sector Board, was published under the authority of the Standards Board and comes into effect on 15 June 1997 BSI 1997 The following BSI references relate to the work on this standard: Committee reference AW/7 Draft for comment 96/501223 DC ISBN 0 580 27156 0 Amendments issued since publication A

4、md. No. Date Text affected Committees responsible for this British Standard The 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 Int

5、ernational General Produce Association Laboratory of the Government Chemist Leatherhead Food Research Association Ministry of Agriculture, Fisheries and Food Natural Resources Institute Seasoning and Spice AssociationBS 7087 : Part 27 : 1997 BSI 1997 i Contents Page Committees responsible Inside fro

6、nt cover Foreword ii Specification 1 Scope 1 2 References 1 3 Definitions 1 4 Sampling 1 5 Physical properties 1 6 Chemical composition 2 7 Packaging and storage 2 8 Marking 2 Annexes A (normative) Description of dried, dehulled sesame seeds 3 B (normative) Preparation of samples for chemical tests

7、3 C (informative) Additional information 3 Tables 1 Chemical composition of dried, white, dehulled sesame seeds 2 C.1 Levels for trace metals 3 List of references Inside back coverii BSI 1997 BS 7087 : Part 27 : 1997 Foreword This Part of BS 7087 has been prepared by Technical Committee AW/7 and is

8、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 of commercial forms. These British Standards were either identical with, or substantially related to, the corresponding international standa

9、rds 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 implementing those international standards are theref

10、ore being progressively withdrawn and replaced by Parts of BS 7087 for herbs and spices ready for food use. Attention is drawn to the requirements of the Food Safety Act 1990 1 relating to fitness, wholesomeness, nature, substance and quality with implications for the microbiological quality of drie

11、d herbs and spices, with particular references to contamination by pathogenic organisms of importance to human health. Attention is also drawn to the microbiological methods given in BS 5763. The dilutions of test samples of herbs and spices may need to be greater than the one in ten primary dilutio

12、n referred to in 3.1 of BS 5763 : Part 6 : 1983 because any 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. Summary of pages This document c

13、omprises a front cover, an inside front cover, pages i and ii, pages 1 to 4, an inside back cover and a back cover. BSI 1997 1 BS 7087 : Part 27 : 1997 Specification 1 Scope This Part of BS 7087 specifies requirements for dried dehulled sesame seeds derived from the annual plant Sesamum indicum L. a

14、nd its sub-species/varieties thereof, processed for food use. NOTE. Additional information on further requirements that may be specified in purchase contracts is given in annex C. 2 References 2.1 Normative references This Part of BS 7087 incorporates, by dated or undated reference, provisions from

15、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 amendments to or revisions of the cited publication apply to this Part of

16、 BS 7087 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 BS 7087 refers to other publications that provide information or guidance. Edi

17、tions of these publication 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 BS 7087, the definitions given in BS 5098 : 1992 apply, together with the following. 3.1 e

18、xtraneous matter All matter other than sesame seeds as described in A.1. 3.2 foreign matter Extraneous matter other than parts of the sesame plant. 3.3 bulk material Sesame seed intended for further processing and packaging and not intended for retail sale direct to the consumer. 3.4 retail material

19、 Sesame seed packed in units intended for retail sale direct to the consumer. NOTE. Sesame seed is sometimes supplied to the retail trade as multiple packs of retail units. 4 Sampling 4.1 General Laboratory samples shall be prepared in accordance with BS 4540 : Part 1, taking due account of the amou

20、nt 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 sesame seed shall be free from mustiness, rancidity and other foreign odours and tastes when examined by sensory analysis. NOTE 1. Sesame seeds

21、 have a nut-like colour and an agreeable, nutty taste. NOTE 2. Methods of sensory analysis are described in BS 5929. 5.2 Freedom from contamination The sesame seed shall be free from living insects and mould growth when inspected visually. NOTE. It should be free in practical terms from dead insects

22、, insect fragments and rodent contamination visible to the naked eye (corrected if necessary for abnormal vision). 5.3 Extraneous and foreign matter The content of extraneous and foreign matter in sesame seeds shall not exceed 1 % (m/m) when determined in accordance with BS 4585 : Part 1 : 1983. 5.4

23、 Unhulled, coloured and shrivelled seed The content of unhulled, coloured (as described in A.1) or shrivelled seed in sesame seeds shall not exceed 1 % (m/m) when determined in accordance with BS 4585 : Part 1 : 1983.2 BSI 1997 BS 7087 : Part 27 : 1997 1) Marking BS 7087/27 or BS 7087 : Part 27 : 19

24、96 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

25、 with third party certification of conformity, which may also be desirable. 6 Chemical composition NOTE. For information on trace metal contents in these products see C.6. The chemical composition of whole sesame seeds shall conform to the relevant requirements specified in table 1. Table 1. Chemica

26、l composition of dried, white, dehulled sesame seeds Parameter Requirement Method of test Total ash %( m / m ), (dry basis) max. 5.0 BS 4585 : Part 3 : 1981 Acid-insoluble ash %( m / m ), (dry basis) max. 1.0 BS 4585 : Part 9 : 1981 Moisture % (m/m) max. 8.0 BS 4585 : Part 2 : 1982 7 Packaging and s

27、torage To avoid condensation, a container that is permeable to air shall be used for the packing and storing of 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

28、 in a clean, dry, ventilated room, free from infestation and not exposed to direct sunlight. NOTE 3. For those packs that do not exceed 1 kg in net mass, problems of condensation are unlikely to arise, therefore, normal types of food packaging may be used (e.g. tubes made from plastics, paper or boa

29、rd, 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 BS 7087 by marking packs of sesame seed, th

30、e following information shall be marked. NOTE 1. The same information may be incorporated in the suppliers contract documentation. a) For bulk material: 1) the name of the food, e.g. whole sesame seed; 2) country of origin of crop; 3) net mass (in g or kg); 4) a statement of any special treatment, e

31、.g. fumigation or irradiation; NOTE 2. Reference should be made to current UK food legislation to ensure that such treatment of food is permissible. 5) the date of packing and the lot number; 6) the number of this Part of this British Standard, i.e. BS 7087/27 or BS 7087 : Part 27 : 1996 1) . b) For

32、 retail material: 1) the name of the food, e.g. dried sesame seeds; 2) the number of this Part of this British Standard, i.e. BS 7087/27 or BS 7087 : Part 27 : 1996 1) . NOTE 3. Reference should be made to those instruments currently in force.BS 7087 : Part 27 : 1997 BSI 1997 3 Annexes Annex A (norm

33、ative) Description of dried, dehulled sesame seeds A.1 Dried, dehulled sesame seeds Sesame is the dried, dehulled and cleaned seed of the annual herbaceous plant, Sesamum indicum L. and its sub-species/varieties thereof. 70 to 100 seeds are contained in dehiscent seed pods, or capsules, which split

34、open at maturity. The colour of the unhulled seeds varies from yellowish-white to black through shades of grey and brown. Dehulling, or removal of the seed coat, reveals a slightly hard, flat, oval, smooth and shiny seed, creamy or pearly white in colour, 2.5 mm to 3.5 mm long, 1.5 mm to 2.0 mm wide

35、 and no more than 1 mm thick. A.2 Toasted sesame seed Dehulled sesame seed can be toasted (dry roasted) to give it an enhanced nutty flavour and a light tan to brown colour. A.3 Countries of origin Commonly traded origins of sesame seed are Guatemala, Mexico, Nicaragua, El Salvador, Honduras, Venezu

36、ela, United States of America, India, China, Indonesia, Philippines, Sudan and Ethiopia. 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

37、a 1.00 mm square aperture test sieve conforming to BS 410 : 1986, grinding the test sample as necessary in accordance with BS 4540 : Part 2 : 1982. Annex C (informative) Additional information C.1 General Further requirements may be specified in purchase contracts for sesame seed. They are generally

38、 relevant to the ultimate use of the product. 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 in millilitres per 100 g (carried out by a mutually agreed method). C.3 Particle size

39、 (mesh) Particle size is expressed generally as a percentage by mass that passes through a specified test sieve conforming to BS 410. 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 le

40、gally permissible treatments (see item a)4) of clause 8). C.5 Infestation Sesame seeds are not prone to infestation but it can arise. In cases of infestation, bromomethane (methyl bromide) or other recognized fumigants are effective, with subsequent cleaning or sifting if necessary. C.6 Trace metals

41、 Levels of lead, arsenic and tin in herbs and spices are currently controlled by the Lead in Food Regulations 1979 (SI 1979 No. 1254) 2, the Arsenic in Food Regulations 1959 (SI 1959 No. 831) 3 and the Tin in Food Regulations 1992 (SI 1992 No. 496) 4 respectively. The recommended levels of copper an

42、d zinc are given in the Food Standards Committee Reports 5, 6. These levels are shown in table C.1. Table C.1 Levels for trace metals Trace metal Maximum level mg/kg Arsenic Lead Tin Copper Zinc 5 10 200 20 50 NOTE. Statutory instruments are subject to amendment and reference should be made to those

43、 currently in force.4 blank BSI 1997 BS 7087 : Part 27 : 1997 2) Referred to in the foreword only. List of references (see clause 2) Normative references BSI publications BRITISH STANDARDS INSTITUTION, London BS 410 : 1986 Specification for test sieves BS 4540 : Sampling of spices and condiments BS

44、4540 : Part 1 : 1981 Methods of sampling BS 4540 : Part 2 : 1982 Methods for preparation of a ground sample for analysis BS 4585 : Methods of test for spices and condiments BS 4585 : Part 1 : 1983 Determination of extraneous matter BS 4585 : Part 2 : 1982 Determination of moisture content (entrainme

45、nt method) BS 4585 : Part 3 : 1981 Determination of total ash BS 4585 : Part 9 : 1981 Determination of acid-insoluble ash BS 4585 : Part 15 : 1985 Determination of volatile oil content BS 5098 : 1992 Glossary of terms relating to sensory analysis Informative references BSI publications BRITISH STAND

46、ARDS INSTITUTION, London BS 5763 : Methods for microbiological examination of food and animal feeding stuffs BS 5763 : Part 6 : 1983 2) Preparation of dilutions BS 5929 : Methods for sensory analysis of food Other references 1 GREAT BRITAIN. Food Safety Act 1990. London: HMSO. 2 GREAT BRITAIN. Lead

47、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. Food Standards Committee Report

48、on Copper. Revised recommendations for limits for copper content of foods. London: HMSO, 1956. 6 Ministry of Food. Food Standards Committee Report on Zinc. London: HMSO, 1953.BSI 389 Chiswick High Road London W4 4AL | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |

49、| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | BSI British Standards Institution BSI is the independent national body responsible for preparing British Standards. It presents the UK view on standards in Europe and at the international level. It is incorporated by Royal Charter. Revisions British Standards are updated by amendment or revision. Users of British Standards should make sure that they possess the latest amendments or editio