BS 7087-28-1997 Herbs and spices ready for food use - Specification for dried tarragon (whole and ground)《食品即用香草和香料 干龙蒿规范(整体和研磨)》.pdf

1、| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | BRITISH STANDARD BS 7087 : Part 28 : 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 28. Specification for dried tarragon (whole and ground)BS 7087 : Part 28 : 1997 This British Standard, having been prepared under the direction of the Consumer Products and S

3、ervices 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 96/501224 DC ISBN 0 580 27157 9 Amendments issued since publicati

4、on Amd. 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

5、 International 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 28 : 1997 BSI 1997 i Contents Page Committees responsible Inside

6、 front 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 3 Annexes A (normative) Description of dried, whole, cut or rubbed tarragon and ground tarragon 4 B (normative) Preparatio

7、n of samples for chemical tests 4 C (informative) Additional information 4 Tables 1 Chemical composition of tarragon 2 C.1 Levels for trace metals 4 List of references Inside back coverii BSI 1997 BS 7087 : Part 28 : 1997 Foreword This Part of BS 7087 has been prepared by Technical Committee AW/7 an

8、d is 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 s

9、tandards 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 t

10、herefore being progressively withdrawn and replaced by Parts of BS 7087 for herbs and spices ready for food use. A related international standard ISO 7926 : 1991 has been taken into account in the preparation of this Part of BS 7087. Attention is drawn to the requirements of the Food Safety Act 1990

11、 1 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. Attention is also drawn to the microbiological methods

12、given in BS 5763. 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 natural antimicrobial compounds they might possess would inhibit the growth of micro-organisms until diluted out.

13、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, pages i and ii, pages 1 to 4, an inside back cover and a back cover. BSI 1997 1 BS 7087 : Part 28 : 1997 Specification 1 Scope

14、This Part of BS 7087 specifies requirements for the dried leaves of tarragon (Artemisia dracunculus Linnaeus) and sub-species/varieties thereof, a perennial herbaceous plant of the large sub-genus Artemisia of the Anthemideae of the order Compositae. There are two varieties in commercial use sharing

15、 the same botanical taxa but having quite different characteristics. They are in order of importance: a) French or German type tarragon that has a strong aromatic flavour indicative of aniseed, that is the favoured variety for culinary use; and b) Russian type tarragon, a coarser taller plant with a

16、 harsher flavour. NOTE. Annex A provides information on the differences that enable these species to be identified. This Part of BS 7087 also specifies requirements for dried ground tarragon derived from the whole tarragon leaves conforming to this standard. Additional information on further require

17、ments 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 other publications. These normative references are made at the appropriate places in the text and the cited p

18、ublications 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 BS 7087 only when incorporated in the reference by amendment or revision. For undated references, the latest

19、 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. Editions of these publications current at the time of issue of this standard are listed on the inside back cover

20、, 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 extraneous matter All matter other than tarragon as described in A.1 and A.2. 3.2 foreign matter Extraneous m

21、atter other than parts of the tarragon plant. 3.3 bulk material Tarragon intended for further processing and packaging and not intended for retail sale direct to the consumer. 3.4 retail material Tarragon packed in units intended for retail sale direct to the consumer. NOTE. Tarragon is often suppli

22、ed 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 amount required for each test. 4.2 Chemical tests Samples for chemical tests shall be prepared in accordance with annex

23、 B and BS 4540 : Part 1. 5 Physical properties 5.1 Flavour The tarragon shall be free from mustiness and other foreign odours and tastes when examined by sensory analysis. NOTE 1. The characteristic odour becomes stronger when tarragon leaves are rubbed (e.g. between the fingers). NOTE 2. Tarragon l

24、eaves, cut rubbed or ground have a pungent aromatic odour characteristic of the plant, and akin to aniseed. NOTE 3. Methods of sensory analysis are described in BS 5929. 5.2 Freedom from contamination The tarragon shall be free from living insects and mould growth when inspected visually. NOTE. It s

25、hould be free in practical terms from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected if necessary for abnormal vision).2 BSI 1997 BS 7087 : Part 28 : 1997 Table 1. Chemical composition of tarragon Parameter Requirement Method of test Tarragon leaves Groun

26、d Tarragon Total ash % (m/m) (dry basis) max. 14.0 14.0 BS 4585 : Part 3 : 1981 Acid-insoluble ash % (m/m) (dry basis) max. 2.5 2.5 BS 4585 : Part 9 : 1981 Moisture % (m/m) max. 1) 10.0 10.0 BS 4585 : Part 2 : 1982 Volatile oil ml/100 g (on dry basis) min. 0.25 0.1 BS 4585 : Part 15 : 1985 1) Tarrag

27、on leaf is friable and if it becomes too dry it is likely to break up. 5.3 Extraneous and foreign matter 5.3.1 Rubbed or ground tarragon The content of any foreign matter in rubbed or ground tarragon shall not exceed 0.5 % (m/m) when determined in accordance with BS 4585 : Part 1 : 1983. The content

28、 of extraneous matter (other than stalks, as given in 5.3.2) shall not exceed 0.75 % (m/m) when determined in accordance with BS 4585 : Part 1. 5.3.2 Stalks The content of stalks of more than 7 mm in length and/or 1 mm in diameter shall not exceed 0.25 % (m/m) when determined in accordance with BS 4

29、585 : Part 1. 5.3.3 Cut or rubbed tarragon The proportion of discoloured, yellow or brown leaves in cut or rubbed tarragon shall not exceed 6% (m/m) when determined in accordance with BS 4585 : Part 1. 5.3.4 Ground tarragon Ground tarragon shall be free from stalks and other visible extraneous matte

30、r when determined in accordance with BS 4585 : Part 1. Ground tarragon shall be free in practical terms from foreign matter visible to the naked eye (corrected if necessary for abnormal vision). 6 Chemical composition NOTE. For information on trace metal contents in these products see C.5. 6.1 Tarra

31、gon leaves The chemical composition of dried tarragon leaves shall conform to the relevant requirements specified in table 1. 6.2 Ground tarragon The chemical composition of dried ground tarragon shall conform to the relevant requirements specified in table 1. NOTE. A high insoluble ash content may

32、give an indication of an abnormal extraneous matter content (see 5.3). 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, unless it has been dried to a low enough moisture content to be in a hygroscopic cond

33、ition, when a moisture-proof material shall be used. NOTE 1. Synthetic or plastics-lined cartons are most commonly used. Tarragon leaf is brittle and breaks easily, therefore rigid bulk packaging should be used rather than sacks to avoid crushing of the material. NOTE 2. Bulk material should be stor

34、ed in a clean, dry, ventilated room, free from infestation and not exposed to direct sunlight. Tarragon is prone to fade in direct light and therefore it is important that the bulk container should protect it from light. NOTE 3. For retail packs, problems of condensation are unlikely to arise, there

35、fore, 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). Tarragon is prone to fade in direct light and therefore it is important that the container should protect it from light. BSI 1997 3 BS 7087 : P

36、art 28 : 1997 1) Marking BS 7087/28 or BS 7087 : Part 28 : 1996 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 claim

37、ants responsibility. Such a declaration is not to be confused with third party certification of conformity, which may also be desirable. 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

38、 compliance with this Part of BS 7087 by marking packs of whole or ground tarragon, the 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. dried, rubbed tarragon leaves;

39、2) country of origin of crop; 3) net mass (in g or kg); 4) a statement of any special treatment, e.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 num

40、ber of this Part of this British Standard, i.e. BS 7087/28 or BS 7087 : Part 28 : 1996 1) . b) For retail material: 1) the name of the food, e.g. dried ground tarragon; 2) the number of this Part of this British Standard, i.e. BS 7087/28 or BS 7087 : Part 28 : 1996 1) . NOTE 3. Reference should be m

41、ade to those instruments currently in force.BS 7087 : Part 28 : 1997 4 BSI 1997 Annexes Annex A (normative) Description of dried, whole, cut or rubbed tarragon and ground tarragon A.1 Tarragon may be in the form of whole, cut or rubbed or broken leaves of the cultivars described in clause 1. The Fre

42、nch/German type tarragon grows from a strong rhizome, with several stems reaching 70 cm in height, glabrose or pilose. The leaves are sessile, by a narrow base, linear, lanceolate, acute, light to dark-grey green, smooth and shiny and lighter green on the lower surfaces. The inflorescence is a leafy

43、 bract panicle of small whitish green or yellow flowers. The bracts have rounded tips. The flowers are sterile in natural conditions. The Russian type tarragon grows to 140 cm with a branching habit. The leaves are lighter green compared with the French type and have stellate hairs. The bracts have

44、pointed tips. The flowers are 4 mm in diameter and produce seed. Tarragon leaves are commonly available both as air-dried material and freeze-dried material. A.2 Ground tarragon is produced by grinding tarragon leaves with no additions. The colour varies from lightish green to dull olive green. Grou

45、nd tarragon is produced only from air-dried material. A.3 Commonly traded origins are France, Holland, Germany, Iran, the areas of the former Soviet Union, the region formerly known as Yugoslavia, but it is grown in temperate Western Europe including the UK. It is a native of Siberia. A.4 The cultiv

46、ars can be distinguished by microscopic examination of some leaf fragments rehydrated in boiling water. Very few bifidate leaf hairs should be present. Should star type trichomes be seen, the fragments are of Russian type tarragon. French type tarragon is of methyl chavicol type, whereas Russian typ

47、e is of the elemicin-sabinene type and the differences are well documented for comparison by gas chromatography. In the dried format, French type tarragon is generally a bright green, more aromatic leaf than the darker, more bitter Russian variety. Annex B (normative) Preparation of samples for chem

48、ical 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 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

49、: 1982. Annex C (informative) Additional information C.1 General Further requirements may be specified in purchase contracts for all types of tarragon. They are generally 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 (mesh) Particle size is expressed generally as a percentage by mass of material that passes through a specified