1、BRITISH STANDARD BS7087-23: 1995 Herbs and spices ready for food use Part 23: Specification for dried caraway seeds (whole and ground)BS7087-23:1995 This British Standard, having been prepared under the directionof the Consumer Products and Services Sector Board, was published under theauthority of
2、the StandardsBoard and comesintoeffect on 15 June1995 BSI11-1999 The following BSI references relate to the work on this standard: Committee reference AW/7 Draft for comment94/503700 DC ISBN 0 580 24135 1 Committees responsible for this British Standard The preparation of this British Standard was e
3、ntrusted 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 Chemist) Leatherhead Food Research Association Ministry of Agr
4、iculture, Fisheries and Food Natural Resources Institute Seasoning and Spice Association Amendments issued since publication Amd. No. Date CommentsBS7087-23:1995 BSI 11-1999 i Contents Page Committees responsible Inside front cover Foreword ii 1 Scope 1 2 References 1 3 Definitions 1 4 Sampling 1 5
5、Physical properties 1 6 Chemical composition 2 7 Packaging and storage 2 8 Marking 2 Annex A (normative) Description of dried whole and ground caraway seeds 3 Annex B (normative) Preparation of samples for chemical tests 3 Annex C (informative) Additional information 3 Table 1 Chemical composition o
6、f whole caraway seeds 2 Table 2 Chemical composition of ground caraway 2 Table C.1 Maximum levels for trace metals 3 List of references Inside back coverBS7087-23:1995 ii BSI 11-1999 Foreword This Part of BS7087 has been prepared by Technical Committee AW/7, Spices and condiments, and is part of a s
7、eries 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 Standards publish
8、ed 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 therefore being p
9、rogressively withdrawn and replaced by Parts of BS7087 for herbs and spices ready for food use. A related International Standard, ISO5561:1990, has been taken into account in the preparation of this Part of BS7087. Attention is drawn to the requirements of the Food Safety Act19901 relating to fitnes
10、s, 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 not purport to include all the necessary provisions o
11、f 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 inside front cover, pagesi andii, pages1 to4, an inside bac
12、k 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.BS7087-23:1995 BSI 11-1999 1 1 Scope This Part of BS7087 specifies requirements for dried whole caraway seed
13、s processed for food use, and derived from the biennial plant Carum carvi L. and its sub-species. This Part of BS7087 also specifies requirements for ground caraway derived from caraway seeds conforming to this standard. NOTEAdditional information on further requirements that may be specified in pur
14、chase contracts is given in Annex C. 2 References 2.1 Normative references This Part of BS7087 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 publications are listed on the insid
15、e 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 BS7087 only when incorporated in the reference by amendment or revision. For undated references, the latest edition of the cited publication ap
16、plies, together with any amendments. 2.2 Informative references This Part of BS7087 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, but reference should be made to the
17、 latest editions. 3 Definitions For the purposes of this Part of BS7087 the definitions given in BS5098:1992 apply, together with the following. 3.1 extraneous matter all matter other than caraway as described inA.1 andA.2 3.2 foreign matter extraneous matter other than parts of the caraway plant 3.
18、3 bulk material caraway intended for further processing and packaging, and not intended for retail sale direct to the consumer 3.4 retail material caraway packed into units intended for retail sale direct to the consumer 4 Sampling 4.1 General Laboratory samples shall be prepared in accordance with
19、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 caraway shall be free from mustiness, rancidity and other foreign odours and tastes when examined b
20、y sensory analysis. NOTE 1Caraway seeds have a warm, fragrant and mild characteristic odour. The taste is characteristically warm, agreeable and aromatic, although sharp. The odour and flavour become stronger when the caraway is ground. NOTE 2Methods of sensory analysis are described in BS5929. 5.2
21、Freedom from contamination The caraway shall be free from living insects and mould growth when inspected visually. NOTEIt 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 Extraneo
22、us and foreign matter 5.3.1 Whole caraway seeds The content of any foreign and extraneous matter in whole caraway seeds shall not exceed1% (m/m) when determined in accordance with BS4585-1:1983. The content of stalks longer than10mm or greater than2mm in diameter in whole caraway seeds shall not be
23、greater than1% (m/m) when determined in accordance with BS4585-1:1983. 5.3.2 Ground caraway Ground caraway shall be free from visible extraneous and foreign matter when determined in accordance with BS4585-1:1983. NOTEAn abnormal extraneous or foreign matter content in ground caraway may be indicate
24、d by a high acid-insoluble ash (see Table 2).BS7087-23:1995 2 BSI 11-1999 6 Chemical composition NOTEFor information on trace metal contents in herbs and spices seeC.6. 6.1 Whole caraway seeds The chemical composition of whole caraway seeds shall conform to the requirements specified in Table 1. 6.2
25、 Ground caraway The chemical composition of ground caraway shall conform to the requirements specified in Table 2. 7 Packaging and storage To avoid condensation, a container permeable to air shall be used for packing and storing bulk material. NOTE 1Hessian, multi-ply paper sacks (sometimes plastics
26、-lined) or woven plastics sacks are commonly used. NOTE 2Bulk material should be stored in a clean, dry, ventilated room, free from infestation and not exposed to direct sunlight. NOTE 3For packs that do not exceed10kg in net mass, problems of condensation do not arise, therefore the usual types of
27、food packaging may be used (e.g.tubes made from plastics, paper or board, glass jars, lever lid tins, and polyethylene bags in boxes). 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 c
28、ompliance with this Part of BS7087 by marking packs of caraway, 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.whole caraway seeds; 2) the country of origin of the
29、 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 food is permissible. 5) the date of packing and the lot number; 6) the number of this Par
30、t of this British Standard, i.e.BS7087-23 or BS7087-23:1995 1) . b) For retail material: 1) the name of the food, e.g.whole caraway seeds; 2) the number of this Part of this British Standard, i.e.BS7087-23 or BS7087-23:1995 1) . NOTE 3Reference should be made to those statutory instruments currently
31、 in force. Table 1 Chemical composition of whole caraway seeds Table 2 Chemical composition of ground caraway 1) Marking BS7087-23 or BS7087-23:1995 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 m
32、eets the requirements of the standard. The accuracy of the claim is solely the claimants responsibility. Such a claim is not to be confused with third party certification of conformity which may also be desirable. Parameter Requirement Method of test Total ash% (m/m) (on dry basis) max. 8.0 BS4585-3
33、:1981 Acid-insoluble ash% (m/m) (on dry basis) max. 1.5 BS4585-9:1981 Moisture% (m/m) max. 13.0 BS4585-2:1982 Volatile oil ml/100g (on dry basis) min. 2.0 BS4585-15:1985 Parameter Requirement Method of test Total ash% (m/m) (on dry basis) max. 9.5 BS4585-3:1981 Acid-insoluble ash% (m/m) (on dry basi
34、s) max. 2.0 BS4585-9:1981 Moisture% (m/m) max. 13.0 BS4585-2:1982 Volatile oil ml/100g (on dry basis) min. 1.0 BS4585-15:1985BS7087-23:1995 BSI 11-1999 3 Annex A (normative) Description of dried whole and ground caraway seeds A.1 Whole caraway seeds Whole caraway seeds are the separated mericarps of
35、 the nearly mature fruit of Carum carvi L. They are4mm to6mm long and falcate longitudinally, having five ribs which are pale yellow to ochre in colour; the surface between the ribs is brown. Each seed is the split half of a fruit. The size shape and colour are characterized by the type, sub-species
36、 and country of origin. A.2 Ground caraway Ground caraway is produced by grinding whole caraway seeds with no additions. The colour of the ground material is brownish tan. The colour is dependent upon sub-species, origin and crop. A.3 Origins Commonly traded origins of caraway are Holland, France an
37、d Poland. Annex B (normative) Preparation of samples for chemical tests Mix the laboratory sample thoroughly and take a test sample of sufficient quantity for each test. Ensure that all the material in the test sample passes a1.00mm square aperture test sieve conforming to BS410:1986, grinding the t
38、est sample as necessary in accordance with BS4540-2:1982. Annex C (informative) Additional information C.1 General Further requirements may be specified in purchase contracts for all types of caraway. They are generally relevant to the ultimate use of the caraway. Those commonly used are given inC.2
39、 toC.5. C.2 Bulk index The bulk index (used to assess the amount of material to fill a retail pack) is expressed generally in millilitres per hundred grams. C.3 Particle size (mesh) Particle size is often quoted for ground caraway. It is expressed generally as the percentage by mass of material that
40、 passes through a specified test sieve or sieves conforming to BS410. C.4 Microbiological details Generally these are specified when the material is required for further processing. Microbial counts may be reduced by the use of legally permissible treatments see itema)4) of clause8. C.5 Infestation
41、Caraway is not prone to infestation. However, in such cases, bromomethane (methyl bromide) or other recognized fumigants are effective, with subsequent cleaning or sifting. C.6 Trace metals Levels of lead, arsenic and tin in herbs and spices are currently controlled by the Lead in Food Regulations19
42、79 (SI1979 No.1254)2, the Arsenic in Food Regulations1959 (SI1959 No.831)3 and the Tin in Food Regulations1992 (SI1992 No.496)4 respectively. The recommended maximum levels of copper and zinc are given in the Food Standards Committee Reports5,6. These levels are shown in Table C.1. NOTEStatutory ins
43、truments are subject to amendment and reference should be made to those currently in force. Table C.1 Maximum levels for trace metals Trace metal Maximum level mg/kg Arsenic Lead Tin Copper Zinc 5 10 200 20 504 blankBS7087-23:1995 BSI 11-1999 List of references (see clause2) Normative references BSI
44、 publications BRITISH STANDARDS INSTITUTION, London BS410:1986, Specification for test sieves. BS4540, Sampling of spices and condiments. BS4540-1:1981, Methods of sampling. BS4540-2:1982, Method for preparation of a ground sample for analysis. BS4585, Methods of test for spices and condiments. BS45
45、85-1:1983, Determination of extraneous matter. BS4585-2:1982, Determination of moisture content (entrainment method). BS4585-3:1981, Determination of total ash. BS4585-9:1981, Determination of acid-insoluble ash. BS4585-15:1985, Determination of volatile oil content. BS5098:1992, Glossary of terms r
46、elating to sensory analysis. Informative references BSI publications BRITISH STANDARDS INSTITUTION, London BS5929, Methods for sensory analysis of food. ISO publications INTERNATIONAL ORGANIZATION FOR STANDARDIZATION (ISO), Geneva. (All publications are available from Customer Services, BSI.) ISO556
47、1:1990, Black caraway and blond caraway (Carum carvi Linnaeus), whole Specification 2) . Other references 1 GREAT BRITAIN. Food Safety Act1990. London: HMSO 2) . 2 GREAT BRITAIN. Lead in Food Regulations1979. London: HMSO (SI1979 No.1254). 3 GREAT BRITAIN. Arsenic in Food Regulations1959. London: HM
48、SO (SI1959 No.831). 4 GREAT BRITAIN. Tin in Food Regulations1992. London: HMSO (SI1992 No.496). 5 MINISTRY OF AGRICULTURE, FISHERIES AND FOOD. Food Standards Committee Report on Copper. Revised recommendations for limits for copper content of foods. London: HMSO,1956. 6 MINISTRY OF FOOD. Food Standa
49、rds Committee Report on Zinc. London: HMSO,1953. 2) Referred to in the foreword only.BS7087-23: 1995 BSI 389 Chiswick High Road London W4 4AL BSIBritishStandardsInstitution BSI is the independent national body responsible for preparing BritishStandards. It presents the UK view on standards in Europe and at the international level. It is incorporated by Royal Charter. Revisions BritishStandards are updated by amendment or revision. Users of BritishStandards should make sure that they possess the latest amendments or editions. It is the c
