DIN EN ISO 6465-2009 Spices - Cumin (Cuminum cyminum L ) - Specification (ISO 6465 2009) English version of DIN EN ISO 6465 2009-11《香料 枯茗的规格(ISO 6465 2009) 德文版本EN ISO 6465 2009》.pdf

1、November 2009DEUTSCHE NORM English price group 6No part of this standard may be reproduced without prior permission ofDIN Deutsches Institut fr Normung e. V., Berlin. Beuth Verlag GmbH, 10772 Berlin, Germany,has the exclusive right of sale for German Standards (DIN-Normen).ICS 67.220.10!$Za“1556227w

2、ww.din.deDDIN EN ISO 6465Spices Cumin (Cuminum cyminum L.) Specification (ISO 6465:2009)English version of DIN EN ISO 6465:2009-11Gewrze Kreuzkmmel (Cuminum cyminum L.) Spezifikation (ISO 6465:2009)Englische Fassung DIN EN ISO 6465:2009-11www.beuth.deDocument comprises 9 pagesDIN EN ISO 6465:2009-11

3、 2 National foreword This standard has been prepared by Technical Committee ISO/TC 34 “Food products” (Secretariat: AFNOR, France), Subcommittee SC 7 “Spices, culinary herbs and condiments” (Secretariat: BIS, India) in collaboration with Technical Committee CEN/SS C01 “Food products” (Secretariat: C

4、MC). Based on the results of parallel voting, ISO 6465:2009 has been adopted as a European Standard. The responsible German body involved in its preparation was the Normenausschuss Lebensmittel und landwirtschaftliche Produkte (Food and Agricultural Products Standards Committee), Technical Committee

5、 NA 057-05-07 AA Gewrze und wrzende Zutaten. The DIN Standards corresponding to the International Standards referred to in this document are as follows: ISO 927 E DIN EN ISO 927 ISO 928 DIN 10223 ISO 930 DIN 10223 ISO 948 DIN EN ISO 948 ISO 2825 DIN 10230, E DIN EN ISO 2825 ISO 6571 DIN EN ISO 6571

6、ISO 6579 DIN EN ISO 6579 National Annex NA (informative) Bibliography DIN 10223, Analysis of spices and condiments Determination of total ash and acid-insoluble ash DIN 10230, Spices and condiments Preparation of a ground sample for analysis E DIN EN ISO 927, Spices and condiments Determination of e

7、xtraneous matter and foreign matter content DIN EN ISO 948, Spices and condiments Sampling E DIN EN ISO 2825, Spices and condiments Preparation of a ground sample for analysis DIN EN ISO 6571, Spices, condiments and herbs Determination of volatile oil content (hydrodistillation method) DIN EN ISO 65

8、79, Microbiology of food and animal feeding stuffs Horizontal method for the detection of Salmonella spp. EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 6465 July 2009 ICS 67.220.10 English Version Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009) pices - Cumin (Cuminum c

9、yminum L.) - Spcifications (ISO 6465:2009) Gewrze - Kreuzkmmel (Cuminum cyminum L.) - Spezifikation (ISO 6465:2009) This European Standard was approved by CEN on 27 June 2009. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this Eur

10、opean Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN Management Centre or to any CEN member. This European Standard exists in three official versions (Engl

11、ish, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Bulgaria

12、 Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZAT

13、ION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management Centre: Avenue Marnix 17, B-1000 Brussels 2009 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN ISO 6465:2009: EContents Page Foreword .3 1 Scope4 2 Normat

14、ive references4 3 Description.4 4 Requirements.5 5 Sampling 6 6 Methods of test6 7 Packing and marking 6 Annex A (informative) Recommendations relating to storage and transport conditions .7 2 DIN EN ISO 6465:2009-11 EN ISO 6465:2009 (E) 3 EN ISO 6465:2009 (E) DIN EN ISO 6465:2009-11 Foreword This E

15、uropean Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by January 2010, and conflicting national standards shall be withdrawn at the latest by January 2010. Attention is drawn to the possibility that some of the

16、elements of this document may be the subject of patent rights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement thi

17、s European Standard: Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and the

18、United Kingdom. Endorsement notice The text of ISO 6465:2009 has been approved by CEN as a EN ISO 6465:2009 without any modification. This document (EN ISO 6465:2009) has been prepared by Technical Committee ISO/TC 34 “Agricultural food products”. 1 Scope This International Standard specifies requir

19、ements for fruits1)of cumin (Cuminum cyminum L.). Recommendations relating to storage and transport conditions are given in Annex A. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies.

20、 For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 927, Spices and condiments Determination of extraneous matter and foreign matter content ISO 928, Spices and condiments Determination of total ash ISO 930, Spices and condiments Determinati

21、on of acid-insoluble ash ISO 939, Spices and condiments Determination of moisture content Entrainment method ISO 948, Spices and condiments Sampling ISO 1108, Spices and condiments Determination of non-volatile ether extract ISO 2825, Spices and condiments Preparation of a ground sample for analysis

22、 ISO 6571, Spices, condiments and herbs Determination of volatile oil content (hydrodistillation method) ISO 6579, Microbiology of food and animal feeding stuffs Horizontal method for the detection of Salmonella spp. 3 Description 3.1 Form and appearance Cumin consists of the fruits of Cuminum cymin

23、um L., with two elongated mericarps which remain joined and the dimensions of which vary depending on the origin. Each mericarp, which is ochre-grey to light brown in colour, bears five thin pale primary ribs and four wider secondary ribs which are darker. Ground cumin consists of product obtained b

24、y grinding the dried mature fruit of Cuminum cyminum L. 1) Although the term “seeds” is currently used in commerce, the term “fruits” is the correct botanical term. 4 DIN EN ISO 6465:2009-11 EN ISO 6465:2009 (E) 3.2 Odour and flavour The flavour shall be characteristic, aromatic and not musty. 4 Req

25、uirements 4.1 Freedom from insects, moulds, etc. Whole and ground cumin shall be free from living insects and moulds and shall also be free from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected, if necessary, for abnormal vision) or with such magnification

26、as may be necessary in any particular case. If the magnification exceeds 10 times, this fact shall be stated in the test report. The product shall be free from added colour and harmful substances. 4.2 Extraneous and foreign matter The total extraneous matter and foreign matter content, when determin

27、ed by the method specified in ISO 927, shall not exceed the values given in Table 1 for each grade. 4.3 Classification Cumin may be classified according to origin, and in three grades according to its extraneous matter and foreign matter content and the proportion of broken fruits, as specified in T

28、able 1. Broken fruits means damaged, shrivelled, discoloured or immature seeds. 4.4 Chemical requirements Whole and ground cumin shall comply with the requirements given in Table 2. Table 1 Grades for whole cumin Grade Extraneous matter content, max. % mass fraction Foreign matter content, max. % ma

29、ss fraction Proportion of damaged/defective fruits, max. % mass fraction Insect-damaged matter, max. % mass fraction I 1 0,5 5 1 II 2 0,5 5 III 3 0,5 5 1 Table 2 Chemical requirements Requirement for grade Characteristics I II III Cumin, ground Method of test Moisture content, % mass fraction, max.

30、9 10 12 12 ISO 939 Total ash, % mass fraction (dry basis), max. 8,5 10 12 9,5 ISO 928 Acid-insoluble ash, % mass fraction (dry basis), max. 1,5 3 4 1,5 ISO 930 Non-volatile ether extract, % mass fraction (dry basis), min. 15 15 12 15 ISO 1108 Volatile oil content, ml/100 g (dry basis), min. 2 1,5 1,

31、5 1,3 ISO 6571 5 EN ISO 6465:2009 (E) DIN EN ISO 6465:2009-11 4.5 Microbiological requirements Salmonella shall be absent in 25 g of the product when tested as specified in ISO 6579. 5 Sampling Sample consignments of cumin in accordance with ISO 948. Prepare a ground sample for analysis in accordanc

32、e with ISO 2825, such that the whole of the product passes through a sieve with openings of nominal size 500 m. In view of the risk of loss of volatile oil, take appropriate precautions when carrying out grinding. 6 Methods of test Samples shall be tested for conformity to the requirements of this I

33、nternational Standard by the methods of test referred to in Table 2. 7 Packing and marking 7.1 Packing Whole and ground cumin shall be packed in clean, sound and dry containers made of materials which do not affect the product. 7.2 Marking Each container shall be marked or labelled with the followin

34、g particulars: a) the name of the product, and the trade name or brand name, if any; b) the name and address of the producer or packer; c) the batch or code number; d) the grade; e) the net mass; f) the producing country; g) the shelf-life of the product h) the year of harvest, if known; i) any othe

35、r information requested by the purchaser; j) the number of this International Standard. 6 DIN EN ISO 6465:2009-11 EN ISO 6465:2009 (E) Annex A (informative) Recommendations relating to storage and transport conditions A.1 Containers should be stored in closed premises, protected from the sun, rain a

36、nd excessive heat. A.2 The store-room should be dry, free from unpleasant odours and protected against the entry of insects or vermin. Ventilation equipment should be adjusted so as to ensure good ventilation during dry weather and to be fully closed in wet weather. Suitable arrangements should be made to allow fumigation of the store-room. A.3 Containers should be handled and transported so that they are protected from rain, sun and other sources of excessive heat, unpleasant odours and any contamination, particularly in the holds of ships. 7 EN ISO 6465:2009 (E) DIN EN ISO 6465:2009-11