1、BRITISH STANDARD BS 7087-1: 1995 Herbs and spices ready for food use Part 1: Specification for black and white pepper (whole and ground)BS7087-1:1995 This British Standard, having been prepared under the directionof the Consumer Products and Services Sector Board, was published under theauthority of
2、 the Standards Board and comes into effect on 15June1995 BSI 09-1999 First published June 1989 Second edition June 1995 The following BSI references relate to the work on this standard: Committee reference AW/7 Draft for comment 94/505509 DC ISBN 0 580 24223 4 Committees responsible for this British
3、 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 Department of Trade and Industry (Laboratory of the Government Chemis
4、t) Leatherhead Food Research Association Ministry of Agriculture, Fisheries and Food Natural Resources Institute Seasoning and Spice Association Amendments issued since publication Amd. No. Date CommentsBS7087-1:1995 BSI 09-1999 i Contents Page Committees responsible Inside front cover Foreword ii 1
5、 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 Annex A (normative) Description of whole and ground pepper 4 Annex B (normative) Preparation of samples for chemical tests 4 Annex C (normative) Method for dete
6、rmination of content of light berries 4 Annex D (informative) Additional information 5 Table 1 Chemical composition of whole pepper 2 Table 2 Chemical composition of ground pepper 2 Table D.1 Levels for trace metals in pepper 5 List of references Inside back coverBS7087-1:1995 ii BSI 09-1999 Forewor
7、d This Part of BS7087has been prepared by Technical Committee AW/7and is part of a series on herbs and spices prepared for food use within the UK. This new edition supersedes BS7087-1:1989, which is withdrawn. For some years, BSI has published British Standards for herbs and spices in a variety of c
8、ommercial forms. These British Standards were either identical with, of substantially 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 Stand
9、ards did not correspond to the quality required by UK trade. The British Standards implementing those International Standards are therefore being progressively withdrawn and replaced by Parts of BS7087for herbs and spices ready for food use. A related International Standard, ISO959, has been taken i
10、nto account in the preparation of this Part of BS7087. Attention is drawn to the requirements of the Food Safety Act1990 1 relating to fitness, wholesomeness, nature, substance and quality with implications for the microbiological quality of dried herbs and spices, with particular references to cont
11、amination by pathogenic organisms of importance to human health. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity
12、from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, pages1to6, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendme
13、nt table on the inside front cover.BS7087-1:1995 BSI 09-1999 1 1 Scope This Part of BS7087specifies requirements for whole, black and white pepper (see Annex A), derived from the dried berries of the vine Piper nigrum Linnaeus, and prepared for food use. This Part of BS7087also specifies requirement
14、s for ground pepper, derived from whole, black and white pepper conforming to this standard. This standard does not apply to green peppercorns. Additional information on further requirements that may be specified in purchase contracts is given in Annex D. 2 References 2.1 Normative references This P
15、art of BS7087incorporates, by dated or undated reference, provisions from other publications. These normative references are made at the appropriate places in the text and the publications are listed on the inside back cover. For dated references, only the edition cited applies; any subsequent amend
16、ments to or revisions of the cited publications apply to this Part of BS7087only 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 BS7087refer
17、s 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 definitions
18、given in BS5098:1992apply, together with the following. 3.1 extraneous matter all matter other than the pepper as described in Annex A 3.2 pinheads unfertilized berries with a diameter of less than2mm which are found only with black peppercorns NOTEPinheads are smaller and more angular than normal b
19、erries. They have a soft texture and collapse under heavy pressure. They have less odour and flavour than peppercorns and have higher levels of acid-insoluble ash. 3.3 light berries peppercorns with an apparent density lower than0.80g/ml NOTELight berries are generally immature peppercorns. A low co
20、ntent of light berries is an index of good farming practice. 3.4 foreign matter extraneous matter other than pinheads, light berries and other parts of the pepper plant 3.5 bulk material pepper intended for further processing and packaging and not intended for retail sale direct to the consumer 3.6
21、retail material pepper packed in units intended for retail sale direct to the consumer NOTEPepper is often supplied to the retail trade as multiple packs of retail units. 4 Sampling 4.1 General Laboratory samples shall be prepared in accordance with BS4540-1, taking due account of the amount require
22、d 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 pepper shall be free from foreign odour and taste such as mustiness or rancidity, when examined by sensory analysis. NOTE 1Pepper has a characteristic, p
23、ungent, biting odour and flavour, which is more pronounced in ground material (especially when freshly ground). NOTE 2Methods of sensory analysis are described in BS5929. 5.2 Freedom from contamination The pepper shall be free from living insects and mould growth when inspected visually. NOTEIt shou
24、ld 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 Extraneous and foreign matter 5.3.1 Whole pepper 5.3.1.1 Pinheads The content of pinheads shall not exceed2 % (m/m), when determined i
25、n accordance with BS4585-1.BS7087-1:1995 2 BSI 09-1999 5.3.1.2 Light berries The content of light berries shall not exceed5 % m (m/m), when determined in accordance with Annex C. 5.3.1.3 Foreign matter The content of any foreign and other extraneous matter shall not exceed2% (m/m), when determined i
26、n accordance with BS4585-1. Metallic objects shall be absent from any sample when determined by visual inspection. 5.3.2 Ground pepper Ground pepper shall be free from visible extraneous and foreign matter, when determined in accordance with BS4585-1. 6 Chemical composition NOTEFor information on tr
27、ace metal contents in pepper, seeD.6. 6.1 Whole pepper The chemical composition of whole black and white pepper shall conform to the requirements specified in Table 1. 6.2 Ground pepper The chemical composition of ground black and white pepper shall conform to the requirements specified in Table 2.
28、7 Packaging and storage To avoid condensation, a container that is permeable to air shall be used for packing and storing bulk material. NOTE 1Hessian sacks are most commonly used for whole peppers. Ground pepper is generally stored in plastics-lined or -coated bags or kegs. Plastics retard the loss
29、 of volatile oil. NOTE 2Bulk material should be stored in a clean, dry, ventilated room, free from infestation and not exposed to direct sunlight. NOTE 3For retail packs, problems of condensation do not arise,therefore the usual types of food packaging may be used (e.g. tubes made from plastics, pap
30、er or board, glass jars, lever lid tins and polyethylene bags in boxes). Table 1 Chemical composition of whole pepper Table 2 Chemical composition of ground pepper Parameter Black White Method of test Total ash % (m/m) (on dry basis) max. 7.0 4.0 BS 4585-3 Acid-insoluble ash % (m/m) (on dry basis) m
31、ax. 1.7 0.3 BS 4585-9 Moisture % (m/m) max. 15.0 15.0 BS 4585-2 Volatile oil ml/100 g (on dry basis) min. 2.0 1.5 BS 4585-15 Piperine % (m/m) (on dry basis) min. 3.5 4.0 BS 4585-12 Parameter Black White Method of test Total ash % (m/m) (on dry basis) max. 7.0 4.0 BS 4585-3 Acid-insoluble ash % (m/m)
32、 (on dry basis) max. a 1.7 0.3 BS 4585-9 Moisture % (m/m) max. 15.0 15.0 BS 4585-2 Volatile oil ml/100 g (on dry basis) min. 1.0 0.5 BS 4585-15 Piperine % (m/m) (on dry basis) min. 3.5 4.0 BS 4585-12 a The acid-insoluble ash gives an indication of the extraneous matter content (see5.3.2).BS7087-1:19
33、95 BSI 09-1999 3 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 BS7087by marking packs of pepper, the following information shall be marked. NOTE 1The sam
34、e information may be incorporated in the suppliers contract documentation. a) For bulk material: 1) the name of the food, e.g. whole black pepper; 2) the country of origin of crop; 3) the net mass (in g or kg); 4) a statement regarding any special treatment, e.g. fumigation or irradiation; NOTE 2Ref
35、erence should be made to the current UK food legislation to ensure that any treatment of bulk material is permissible. 5) the date of packing and the lot number; 6) the number of this Part of this British Standard, i.e. BS7087-1or BS7087-1:1995 1) b) For retail material: 1) the name of the food, e.g
36、. whole pepper; 2) the number of this Part of this British Standard, i.e. BS7087-1or BS7087-1:1995 1) 1) Marking BS7087-1or BS7087-1:1995on 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 re
37、quirements 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.BS7087-1:1995 4 BSI 09-1999 Annex A (normative) Description of whole and ground pepper A.1
38、Whole pepper A.1.1 General Whole, black and white pepper is constituted of the dried fruits (peppercorns) of the tropical, evergreen, perennial vine Piper nigrum Linnaeus. A.1.2 Black peppercorns The berries of the plant are picked whilst still unripe (or green). They are then spread out in layers t
39、o sun-dry or dried artificially, when they darken and shrivel. Black peppercorns are dark brown to black in colour. They are globular in shape, approximately2.5mm to7mm in diameter, with deep-set wrinkles over the surface. In cross section, the corn consists of a small central cavity surrounded by a
40、 white layer, then a layer of darker material surrounded by a slightly loose outer hull. Black peppercorns are hard to the touch and fracture under heavy pressure. A.1.3 White peppercorns The berries of the plant are allowed to ripen to the point of turning from a green-yellow colour to red. The ber
41、ries are soaked in water for about a week to loosen the outercoat (pericarp and some mesocarp) which is then rubbed off. The grey, inner peppercorns are then washed and on sun-drying they become whiter. White peppercorns are light grey to light brown in colour, globular in shape and approximately2mm
42、 to6mm in diameter. The surface is smooth, with very fine slightly raised striations running between the two apexes of the corn. In cross section, the corn consists of a small central cavity surrounded by a thin white outer layer, then a wider layer of darker material. White peppercorns are hard to
43、the touch and fracture under heavy pressure. A.2 Ground pepper Ground black pepper is a free-flowing, mid- to dark-grey powder. Ground white pepper is a free-flowing, off-white or yellow to grey-brown powder speckled to some extent. Annex B (normative) Preparation of samples for chemical tests Mix t
44、horoughly the laboratory sample and take a test sample of sufficient quantity for each test. Ensure that all the material in the test sample passes through a1.00mm square aperture test sieve conforming to BS410 and, if not, grind the test sample as necessary in accordance with BS4540-2. Annex C (nor
45、mative) Method for determination of content of light berries C.1 Reagent C.1.1 Alcohol-water solution of apparent density0.80g/ml to0.82g/ml. The water used shall conform to grade3of BS3978. NOTEThe alcohol used in the preparation of this solution should be ethanol or propan-2-ol. However, the ethan
46、ol may be replaced by industrial methylated spirits, 95 % (V/V), conforming to BS3591or such spirits diluted as required. The use of industrial methylated spirits is governed by the Methylated Spirits Regulations1983 (SI1983No. 252) 2. Itisnot permissible to use duty-free ethanol, received under the
47、provisions of the Alcoholic Liquors Duties Act1972, Section10 3, for purposes for which industrial methylated spirits is an acceptable alternative. C.2 Procedure C.2.1 Test portion Weigh, to the nearest0.01g, approximately50g of a laboratory sample into a600ml beaker. C.2.2 Determination Add300ml of
48、 the alcohol-water solution to the test portion in the beaker and stir with a spoon. Allow the material to settle for2min and then remove with a spoon the berries which float on the surface. NOTEThose berries which may stay suspended some distance below the surface of the alcohol-water solution shou
49、ld not be removed. Repeat this procedure of stirrings, settling and removal of the floating berries until no more berries float on the surface in two successive stirrings. Blot the berries thus removed to remove excess liquid and then spread them to air-dry on a piece of paper, towel or any absorbent material. Dry these berries for1h and then weigh them to the nearest0.01g.BS7087-1:1995 BSI 09-1999 5 C.3 Expression of results The content of light berries, expressed as a percentage by mass, is given by the expression: where Annex D (informative) Additional in
