1、| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | BRITISH STANDARD BS 7087 : Part 29 : 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 29. Specification for dried, whole dill seed, dill leaves and ground dillBS 7087 : Part 29 : 1997 This British Standard, having been prepared under the direction of the Consu
3、mer Products and Services 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 96/501225 DC ISBN 0 580 27158 7 Amendments issu
4、ed since publication 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 Polic
5、y Committee of BSI 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 29 : 1997 BSI 1997 i Contents Page Committees
6、responsible Inside 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 2 Annexes A (normative) Description of dried, whole dill seed, dill leaves and ground dill 3 B (normativ
7、e) Preparation of samples for chemical tests 3 C (informative) Additional information 3 Tables 1 Chemical composition of dried, whole dill seed, dill leaves and ground dill 2 C.1 Levels for trace metals 4 List of references Inside back coverii BSI 1997 BS 7087 : Part 29 : 1997 Foreword This Part of
8、BS 7087 has been prepared by Technical Committee AW/7 and 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 sub
9、stantially 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 standards did not correspond to the quality required by UK trade. The British St
10、andards implementing those international standards are therefore 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 qual
11、ity 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 given in BS 5763. The dilutions of test samples of herbs and spic
12、es 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. Compliance with a British Standard does not of itself confer immu
13、nity 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 29 : 1997 Specification 1 Scope This Part of BS 7087 specifies requirements for dried whole dill
14、seeds derived from the annual plants Anethum graveolens L., Anethum sowa Kurz, and its sub-species/varieties thereof, processed for food use. This Part of BS 7087 also specifies requirements for dried ground dill derived from dill seed conforming to this standard. This Part of BS 7087 also specifies
15、 requirements for dried dill leaves, whole and broken (known as dill weed). 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, pr
16、ovisions 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 amendments to or revisions of the cited publication apply t
17、o this Part of 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
18、 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 BS 7087, the definitions given in BS 5098 : 1992 apply, together with the f
19、ollowing. 3.1 extraneous matter All matter other than dill seed, dill leaves or ground dill as appropriate, as described in A.1, A.2 and A.3. 3.2 foreign matter Extraneous matter other than parts of the dill plant. 3.3 bulk material Dill intended for further processing and packaging and not intended
20、 for retail sale direct to the consumer. 3.4 retail material Dill packed in units intended for retail sale direct to the consumer. NOTE. Dill weed or 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 accor
21、dance 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 B. 5 Physical properties 5.1 Flavour The dill in any format shall be free from mustiness, rancidity and other foreign odours
22、and tastes when examined by sensory analysis. NOTE 1. Dill seeds have a pronounced warm fragrant and characteristic caraway-like taste with hints of aniseed and liquorice plus a slight numbing effect on the tongue. The taste is more quickly apparent in ground dill but less strong in dill leaves. NOT
23、E 2. Dill seeds have a noticeable warm fragrance and odour with slight notes of aniseed and liquorice. The odour is more pronounced in ground dill. It is less pronounced in dill leaves but even so increases as the leaves are rubbed and broken. NOTE 3. Methods of sensory analysis are described in BS
24、5929. 5.2 Freedom from contamination The dill shall be free from living insects and mould growth when inspected visually. NOTE. It 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
25、 Extraneous and foreign matter 5.3.1 Whole dill seeds The content of any foreign matter in whole dill seeds shall not exceed 0.25 % (m/m) when determined in accordance with BS 4585 : Part 1 : 1983. The content of extraneous matter (including stalks defined as 7 mm long and/or 2 mm wide) in whole dil
26、l shall not exceed 0.75 % (m/m) when determined in accordance with BS 4585 : Part 1 : 1983, including stalks as given in 5.3.1. 5.3.2 Dill leaves (dill weed) The content of extraneous and foreign matter in dill leaves shall not exceed 0.5 % (m/m) when determined in accordance with BS 4585 : Part 1 :
27、 1983. 5.3.3 Ground dill Ground dill shall be free from visible extraneous and foreign matter when determined in accordance with BS 4585 : Part 1 : 1983. NOTE. An abnormal extraneous or foreign matter content in ground dill may be indicated by a high acid-insoluble ash (see table 1).2 BSI 1997 BS 70
28、87 : Part 29 : 1997 Table 1. Chemical composition of dried, whole dill seed, dill leaves and ground dill Parameter Requirement Method of test Whole dill seed Dill leaves Ground dill Total ash %( m/m), (dry basis) max. 10.0 16.0 12.0 BS 4585 : Part 3 : 1981 Acid-insoluble ash %( m/m), (dry basis) max
29、. 1.5 3.0 2.0 BS 4585 : Part 9 : 1981 Moisture %( m/m) max. 12.0 0.2 0.5 BS 4585 : Part 15 : 1985 Volatile oil ml/100 g (on dry basis) min. 1.25 0.2 0.5 1) Marking BS 7087/29 or BS 7087 : Part 29 : 1996 on or in relation to a product represents a manufacturers declaration of conformity, i.e. a claim
30、 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 with third party certification of conformity. 6 Chemical composition NOTE. For information on trace
31、 metal contents in these products see C.6. 6.1 Whole dill seed The chemical composition of whole dill seed shall conform to the relevant requirements specified in table 1. 6.2 Dill leaves (dill weed) The chemical composition of dill leaves shall conform to the relevant requirements specified in tabl
32、e 1. 6.3 Ground dill The chemical composition of ground dill shall conform to the relevant 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. Hessian, hessian sacks
33、 with a thin gauge inner plastics sack or multi-ply paper sacks (sometimes plastics-lined) or woven plastics sacks are most commonly used. NOTE 2. Bulk material should be stored in a clean, dry, ventilated room, free from infestation and not exposed to direct sunlight. NOTE 3. For those packs that d
34、o 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 board, glass jars, lever lid tins and polyethylene bags in boxes). NOTE 4. Dill weed fades during storage and should be protec
35、ted from light. 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 whole or ground dill, the following information shall be marked
36、. 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 dill seed/dill leaf; 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;
37、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 7087/29 or BS 7087 : Part 29 : 1996 1) . b) For retail material: 1) the name o
38、f the food, e.g. dried ground dill; 2) the number of this Part of this British Standard, i.e. BS 7087/29 or BS 7087 : Part 29 : 1996 1) . NOTE 3. Reference should be made to those instruments currently in force.BS 7087 : Part 29 : 1997 BSI 1997 3 Annexes Annex A (normative) Description of dried, who
39、le dill seed, dill leaves and ground dill A.1 Whole dill seeds The complete seed consists of a broadly oval schizocarp consisting of 2 mericarps attached to a divided carpophore. In practicality, the seed splits on drying and the commercial product consists of seed as mericarps. These are approximat
40、ely 2.5 mm to 5 mm long and 1.5 mm to 2.5 mm wide and roughly oval in shape. In cross section the seeds have a flat or concave under-surface and pronouncedly convex upper surface, which is the seed. The convex seed surface has three pronounced longitudinal mid/light brown ridges upon them, the seed
41、colour being brown/dark brown/ dark brown-green, dependent on origin, sub-species and crop conditions. The periphery of the mericarp is a lighter colour as are the ridges. Indian dill seed Anethum sowa (Kurz), a species native to northern India is characterized by seeds that are larger, flatter and
42、tan-coloured with a yellow coloured frame around the edge. A few seed stalks (pedicels) are invariably present. It is desirable that these be largely removed for premium material, as far as practicable. A.2 Dill leaves These are often known as dill weed or dill tips. The leaves are feather-like, fin
43、ely divided and delicate and long and thin. They are approximately 5 mm to 15 mm long and 0.15 mm to 0.35 mm wide and roughly circular in cross section. The colour varies between dark green to bright mid-green to yellow green dependent on sub-species, origin and drying. The leaves are broken in the
44、drying and rubbing process and dill leaves are generally sold in the form of broken leaves typically 2 mm to 7 mm long. Freeze-dried dill leaves are a common alternative to the air-dried material. The latter have improved colour (midbright green) and a higher bulk index. A.3 Ground dill Ground dill
45、is produced by grinding whole dill seed with no additions. The colour is dependent on origin, sub-species and crop conditions and varies from tan brown via green brown to mid/dark brown. A.4 Countries of origin The commonly traded origins of dill are variable dependent on the portions of the plant u
46、sed. For dill seed the commonly traded origins are India, China, Spain, Germany and the Eastern European region. Dill seed imported from India is usually Anethum sowa whilst Anethum graveolens is imported from Egypt and California. For dill leaves (dill weed) the commonly traded origins are France,
47、USA, Germany, Egypt, Denmark and the Eastern European region. NOTE. The whole plant is aromatic and oil extraction from the seeds/leaves also occurs. Annex B (normative) Preparation of samples for chemical tests Mix the laboratory sample thoroughly and take a test sample of sufficient quantity for e
48、ach 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 : 1982. Annex C (informative) Additional information C.1 General Further requirements may be specif
49、ied in purchase contracts for all types of dill. 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 often quoted for ground dill. Particle size is expressed generally as a percentage by mass of material that passes through a specified test sieve conforming to BS 410. C.4 Microbiological det
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