1、BRITISH STANDARD BS 7087-17: 1993 Herbs and spices ready for food use Part 17: Specification for chillies (wholeand ground) UDC 641:613.291:664.521BS7087-17:1993 This British Standard, having been prepared under the directionof the Agriculture andFood Standards Policy Committee, was published undert
2、he authority of the Standards Board and comes into effect on 15February1993 BSI 10-1999 The following BSI references relate to the work on this standard: Committee reference AFC/7 Draft for comment 92/54342 DC ISBN 0 580 21554 7 Committees responsible for this British Standard The preparation of thi
3、s British Standard was entrusted by the Agriculture and Food Standards Policy Committee (AFC/-) to Technical Committee AFC/7, upon which the following bodies were represented: Association of Public Analysts Consumer Policy Committee of BSI Department of Trade and Industry (Laboratory of the Governme
4、nt Chemist) Ministry of Agriculture, Fisheries and Food Natural Resources Institute Seasoning and Spice Association Amendments issued since publication Amd. No. Date CommentsBS7087-17:1993 BSI 10-1999 i Contents Page Committees responsible Inside front cover Foreword ii 1 Scope 1 2 References 1 3 De
5、finitions 1 4 Sampling 1 5 Physical properties 1 6 Chemical composition 2 7 Packaging and storage 2 8 Marking 2 Annex A (normative) Description of dried whole or ground chillies 3 Annex B (normative) Preparation of samples for chemical tests 4 Annex C (informative) Additional information 4 Table 1 C
6、hemical composition of whole chillies, chilli powder and cayenne 1 Table A.1 Common varieties of whole chillies 4 Table C.1 Levels for trace metals 5 List of references Inside back coverBS7087-17:1993 ii BSI 10-1999 Foreword This Part of BS7087 has been prepared under the direction of the Agricultur
7、e and Food Standards Policy Committee 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 substantially relat
8、ed 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 BritishStandards implement
9、ing those International Standards are therefore being progressively withdrawn and replaced by Parts of BS7078 for herbs and spices ready for food use. A related International Standard, ISO972:1985, has been taken into account in the preparation of this Part of BS7087. Attention is drawn to the requi
10、rements of the Food Safety Act19901 relating to fitness, wholesomeness, nature, substance and quality with implications for the microbiological quality of dried herbs and spices, with particular reference to contamination by pathogenic organisms of importance to human health. A British Standard does
11、 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 from legal obligations. Summary of pages This document comprises a front cover, an insid
12、e front cover, pagesi andii, pages1 to6, 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 amendment table on the inside front cover.BS7087-17:1993 BSI 10-1999 1 1 Scope This Part of BS70
13、87 specifies requirements for dried whole chillies, ground chilli (alternatively spelt chillie) powder and cayenne derived from the Capsicum species C. annuum L. and C. frutescens L. and associated species C. chinese, C. pubescens and C. pendulum. It does not apply to “Chili powder” (seeA.2). Additi
14、onal 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 BS7087 incorporates, by reference, provisions from specific editions of other publications. These normative references are cited at the appropr
15、iate points in the text and the publications are listed on the inside back cover. Subsequent amendments to, or revisions of, any of these publications apply to this Part of BS7087 only when incorporated in it by updating or revision. 2.2 Informative references This Part of BS7087 refers to other pub
16、lications 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 given in BS509
17、8:1992 apply, together with the following. 3.1 extraneous matter all matter other than chillies, chilli powder or cayenne as described in Annex A 3.2 foreign matter extraneous matter other than parts of the capsicum plant 3.3 bulk material chillies, chilli powder or cayenne intended for further proc
18、essing and packaging and not intended for retail sale direct to the consumer 3.4 retail material chillies, chilli powder or cayenne packed in units intended for retail sale direct to the consumer NOTEThese products are often supplied to the retail trade as multiple packs of retail units. 4 Sampling
19、4.1 General Laboratory samples shall be prepared in accordance with BS4540-1:1981, 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 chillies, chilli powder or cay
20、enne shall be free from mustiness and other foreign odours and taste when examined by sensory analysis. NOTE 1The characteristic odour becomes stronger when the chillies are rubbed or ground. NOTE 2Chillies, chilli powder and cayenne have a characteristic odour, initially pleasant and fruity and sli
21、ghtly earthy followed quickly by a strongly acrid note causing nasal irritation. The characteristic taste is initially pleasant, sweet and fruity followed by a strong burning sensation which is very persistent. NOTE 3Methods of sensory analysis are described in BS5929. 5.2 Freedom from contamination
22、 Chillies, chilli powder and cayenne shall be free from living insects and mould growth when inspected visually. NOTE 1The products 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). NO
23、TE 2These products are prone to infestation by stored product insects. Table 1 Chemical composition of whole chillies, chilli powder and cayenne Parameter Requirement Method of test Total ash%(m/m) (on dry basis) max. Acid-insoluble ash%(m/m) (on dry basis) max. Moisture content%(m/m) max. 10.0 (who
24、le) 10.5 ground 2.0 (whole) 2.5 (ground) 13.0 (whole) 11.0 (ground) BS4585-3:1981 BS4585-9:1981 BS4585-2:1982 NOTE 1For whole chillies for grinding or with caps and stalks attached an acid-insoluble ash of2.5% is acceptable. NOTE 2For chilli powder and cayenne a high acid-insoluble ash may give an i
25、ndication of an abnormal extraneous matter content.BS7087-17:1993 2 BSI 10-1999 5.3 Extraneous and foreign matter 5.3.1 Whole chillies The content of any extraneous and foreign matter in whole chillies shall be not greater than1% (m/m) when determined in accordance with BS4585-1:1983. NOTE 1The caps
26、 and stalks of chillies should not be considered as extraneous matter in chillies destined for grinding or if the whole chillies were so agreed for purchase. NOTE 2The proportion of unripe, marked or broken chillies in whole chillies should not exceed5% (m/m). 5.3.2 Chilli powder and cayenne Chilli
27、powder and cayenne shall be free from visible extraneous matter when determined in accordance with BS4585-1:1983. 6 Chemical composition NOTEFor information on trace metal contents in these products seeC.10. The chemical composition of whole chillies, chilli powder and cayenne shall conform to the r
28、equirements specified in Table 1. 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, synthetic fibre or multi-ply paper sacks (sometimes plastics-lined) are most commonly used. NOTE 2Bulk material sh
29、ould be stored in a clean, dry, ventilated room, free from infestation and not exposed to direct sunlight. NOTE 3For packs which do not exceed10kg in net mass, problems of condensation do not arise, therefore the usual types of food packaging may be used (e.g.tubes made from plastics, paper or board
30、, glass jars, lever lid tins and polyethylene bags in boxes). NOTE 4To prevent fading, transparent containers should be stored in the dark. 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 cl
31、aim compliance with this Part of BS7087 by marking packs of chillies, chilli powder or cayenne the following information shall be marked. NOTE 1The same information may be incorporated into the suppliers contract documentation. a) For bulk material: 1) the name of the food, e.g.chilli powder; 2) the
32、 country of origin of the crop; 3) the net mass (in g or kg); 4) a statement regarding any special treatment, e.g.fumigation or irradiation; NOTE 2Reference should be made to current UK food legislation to ensure that such treatment of bulk material is permissible. 5) the date of packing and the lot
33、 number as required by UK/EC legislation; 6) the number of this Part of this BritishStandard, i.e.BS7087-17 or BS7087-17:1993 1) . b) For retail material: 1) the name of the food, e.g.chilli powder; 2) the date of packing and the lot number as required by UK/EC legislation; 3) the number of this Par
34、t of this BritishStandard, i.e.BS7087-17 or BS7087-17:1993 1) ; 4) other information of a statutory nature. NOTE 3Reference should be made to those instruments currently in force. 1) Marking BS7087-17 or BS7087-17:1993 on or in relation to a product represents a manufacturers declaration of conformi
35、ty, 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 with third party certification of conformity, which may also be desirable.BS7087-17:
36、1993 BSI 10-1999 3 Annex A (normative) Description of dried whole or ground chillies A.1 Whole chillies Chillies are the juiceless and dried pods (fruits) of plants of the genus Capsicum. In longitudinal cross section, the pods are roughly triangular in shape, with the base of the triangle at the po
37、int of attachment to the peduncle (stalk). The angles within this triangular shape may vary widely, the angle opposite the point of attachment of the peduncle being generally very acute but becoming, in rare cases, dependent on the species, obtuse. The pods contain varying numbers of yellow/white, h
38、ard disc-like seeds,1mm to5mm in diameter; the number and size of seeds are dependent on the species. In growth, the seeds are attached individually to the relatively soft (spongy) central core within the pod by individual placentas (seed stalks), but in dried commercial chillies the seeds have ofte
39、n become detached from the central core and move freely within the pods. Whole chilli and capsicum species which are traded all contain a pungent principle made up of capsaicinoids. The amount of pungent principle present varies widely from one variety to another and even within a seed variety depen
40、dent on the growing area and climatic conditions (largely the former) but, nevertheless, it is a parameter which can be quantitatively measured and which determines the essential characteristic of chillies, chilli powder and cayenne. The placenta contains the highest concentration of capsaicinoids.
41、The colour of the dried mature pods may differ from dark blackish red through orange/yellow to yellow/green according to the species. The material pigmentation, particularly red, is particularly affected by exposure to light during storage and the intensity decreases with time. The pungent principle
42、 is unaffected, however, by storage. Dimensions may vary from20mm to120mm long and between4mm and50mm in diameter, again according to the species. No full classification is possible according to dimensions, shape and colour due to this wide variation. Whole chillies traded internationally are not bo
43、ught generally on the basis of capsaicinoid content but on established origin/types suitable to the specific importer. Colour and/or size are parameters which may also come into consideration in international trade. However, the detailed requirements of the importer require checking on each consignm
44、ent since capsaicinoid content, colour and size can vary widely between consignments and from crop to crop. Within the UK, a requirement for a standard capsaicin content (heat content) is often required to ensure consistency of subsequent products. Thus checks on raw materials are made to maintain a
45、 constant capsaicin content (heat content). Standardization of colour is thus rare as the control of two parameters is difficult. NOTEThis is also of importance in chilli powder and cayenne. Commonly traded varieties of whole chillies in approximate descending order of heat content are given in Tabl
46、e A.1. NOTEIt should be emphasized that heat levels are not definitive since wide variations occur, within the same variety, from season to season, crop to crop, and growing area. Whole chillies for sale are generally traded without caps and stalks. However, chillies for grinding may be traded witho
47、ut removal of caps and stalks. Chilli seeds which contain significant amounts of capsaicin are also traded for intermediate mix purposes. A.2 Chilli powder and cayenne Chilli powder and cayenne are products obtained by grinding whole chillies without any added matter. These products take the form of
48、 powder of widely varying colour from deep red through orange/yellow to pale green according to the species. The powder may be ground to any required particle size and blends of various powders are common to maintain a constant capsaicin content (heatcontent) or, more rarely, colour. Cayenne is gene
49、rally ground to a finer mesh size than chilli powder, and its heat content is more closely controlled. The terms are traditional. For international trade, the usual maximum particle size is800m. NOTE“Chili powder” is the term usually applied to a blend of ground chillies and other spices, garlic, cumin and oregano, available as a homogeneous mix. The product and terminology originates in the USA and derives from the Mexican mix for chili con carne. As a mixture of spices, “Chili powder” is outside the scope of this standard. Anti-caking agents are often added to thi
