1、BS 7087 : Part 24 : 1996 BRITISH STANDARD | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | N No o c co op py yi in ng g w wi it th ho ou ut t B BS SI I p pe er rm mi is ss si io on n e ex xc ce ep pt t a as s p pe er rm
2、 mi it tt te ed d b by y C Co op py yr ri ig gh ht t L La aw w Herbs and spices ready for food use Part 24. Specification for dried pimento (allspice) (whole and ground)This British Standard, having been prepared under the direction of the Consumer Products and Services Sector Board, was published u
3、nder the authority of the Standards Board and comes into effect on 15 February 1996 BSI 1996 The following BSI references relate to the work on this standard: Committee reference A W/7 Draft for comment 95/500482 DC ISBN 0 580 25187 X BS 7087 : Part 24 : 1996 Amendments issued since publication Amd.
4、 No. Date T ext affected Committees responsible for this British Standard The preparation of this British Standard was entrusted to T echnical Committee A W/7, Spices and condiments, upon which the following bodies were represented: Association of Public Analysts Consumer Policy Committee of BSI Dep
5、artment of Trade and Industry (Laboratory of the Government Chemist) International General Produce Association Leatherhead Food Research Association Ministry of Agriculture, Fisheries and Food Natural Resources Institute Seasoning and Spice AssociationBS 7087 : Part 24 : 1996 BSI 1996 i Contents Pag
6、e Committees 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 3 Annexes A (normative) Description of dried whole and ground pimento (allspice) 4 B (norma
7、tive) Preparation of samples for chemical tests 4 C (informative) Additional information 4 Tables 1 Chemical composition of dried whole pimento berries 2 2 Chemical composition of dried ground pimento berries 2 C.1 Maximum levels for trace metals 4 List of references Inside back coverBS 7087 : Part
8、24 : 1996 ii BSI 1996 Foreword This Part of BS 7087 has been prepared by T echnical Committee A W/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 Britis
9、h Standards were either identical with, or substantially related to, the corresponding international standards published by the International Organization for Standardization (ISO). However , the T echnical Committee decided that the requirements in the international standards did not correspond to
10、the quality required by UK trade. The British Standards implementing those international standards are therefore being progressively withdrawn and replaced by Parts of BS 7087 for herbs and spices ready for food use. A related international standard, ISO 973 : 1980, has been taken into account in th
11、e preparation of this Part of BS 7087. Attention is drawn to the requirements of the Food Safety Act 1990 1 relating to fitness, wholesomeness, nature, substance and quality. This has implications for the microbiological quality of dried herbs and spices, with particular reference to contamination b
12、y 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 spices 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 natu
13、ral 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 immunity from legal obligations. BSI 1996 1 BS 7087 : Part 24 : 1996 Specification 1 Scope This Part of BS 7087 specifies require
14、ments for dried pimento berries, the dried mature unripe fruits of the evergreen tree Pimenta dioica (Linnaeus) Merrill (formerly Pimenta officinalis) and its sub-species/varieties, processed for food use. This Part of BS 7087 also specifies requirements for dried ground pimento derived from whole p
15、imento berries conforming to this standard. 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, provisions from other publications. Thes
16、e 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 to this Part of BS 7087 only when inco
17、rporated 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 guidance. Editions of these publicat
18、ions 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 following. 3.1 extraneous matter All
19、matter other than the pimento berries described in A.1 and A.2. 3.2 foreign matter Extraneous matter other than parts of the pimento tree. 3.3 bulk material Pimento intended for further processing and packaging and not intended for retail sale direct to the consumer . 3.4 retail material Pimento pac
20、ked in units intended for retail sale direct to the consumer . NOTE. Whole pimento berries or ground pimento are 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 BS 4540 : Part 1 : 1981, taking due ac
21、count 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 pimento shall be free from mustiness, rancidity and other foreign odours and tastes when examined by sensory analysis. NOTE 1.
22、 The odour and taste of pimento, either whole or ground, is fresh, aromatic and pungent and similar to a combination of cinnamon, nutmeg and cloves. NOTE 2. Methods of sensory analysis are described in BS 5929. 5.2 Freedom from contamination The pimento shall be free from living insects and mould gr
23、owth 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 Extraneous and foreign matter 5.3.1 Whole pimento 5.3.1.1 General The content of extraneous
24、 and foreign matter in dried whole pimento shall not exceed 1 % (m/m) when determined in accordance with BS 4585 : Part 1 : 1983. 5.3.1.2 Stalks The content of stalks longer than 10 mm or greater than 2 mm in diameter in dried whole pimento shall not exceed 0.25 % (m/m) when determined in accordance
25、 with BS 4585 : Part 1 : 1983. 5.3.1.3 Broken berries The content of broken berries in dried whole pimento shall not exceed 2 % (m/m) when determined in accordance with BS 4585 : Part 1 : 1983.2 BSI 1996 BS 7087 : Part 24 : 1996 T able 1. Chemical composition of dried whole pimento berries Parameter
26、 Requirement Method of test T otal ash %( m / m ) (on dry basis) maximum 5.0 BS 4585 : Part 3 : 1981 Acid-insoluble ash %( m / m ) (on dry basis) maximum 0.8 BS 4585 : Part 9 : 1981 Moisture %( m / m ) maximum 12.0 BS 4585 : Part 2 : 1982 V olatile oil ml/100 g (on dry basis) minimum BS 4585 : Part
27、15 : 1985 Jamaican 3.3 Others 2.0 T able 2. Chemical composition of dried ground pimento berries Parameter Requirement Method of test T otal ash %( m / m ) (on dry basis) maximum 5.0 BS 4585 : Part 3 : 1981 Acid-insoluble ash %( m / m ) (on dry basis) maximum 0.8 BS 4585 : Part 9 : 1981 Moisture %(
28、m / m ) maximum 12.0 BS 4585 : Part 2 : 1982 V olatile oil ml/100 g (on dry basis) minimum 2.0 BS 4585 : Part 15 : 1985 5.3.2 Ground pimento Ground pimento shall be free from extraneous matter when determined in accordance with BS 4585 : Part 1 : 1983. NOTE. An abnormal content of extraneous or fore
29、ign matter may be indicated by a high acid-insoluble ash (see 6.2). 6 Chemical composition NOTE. For information on trace metal contents in these products see C.6. 6.1 Whole pimento The chemical composition of dried sifted whole pimento berries shall conform to the requirements specified in table 1.
30、 6.2 Ground pimento The chemical composition of ground pimento shall conform to the requirements specified in table 2. 7 Packaging and storage T o avoid condensation, a container that is permeable to air shall be used for the packing and storing of bulk material. NOTE 1. Sacks made of hessian, synth
31、etic fibre or multi-ply paper (sometimes plastics-lined) are most commonly used. NOTE 2. Bulk pimento should be stored in a clean, dry, ventilated room, free from infestation and not exposed to direct sunlight. NOTE 3. For packs that do not exceed 10 kg in net mass, problems of condensation do not a
32、rise; 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). BSI 1996 3 BS 7087 : Part 24 : 1996 1) Marking BS 7087/24 : 1996 or BS 7087 : Part 24 : 1996 on or in relation to a product represen
33、ts a manufacturers declaration of conformity, 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 conform
34、ity, which may also be desirable. 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 pimento, the following infor
35、mation shall be marked. 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 pimento, whole allspice; 2) the country of origin of the crop; 3) the net mass (in kilograms); 4) a statement of any special tre
36、atment, e.g. fumigation or irradiation; 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 and date of this British Standard, i.e. BS 7087/24 : 1996 or BS 7087 : Part 24 : 1996
37、 1) . b) For retail material: 1) the name of the food, e.g. dried ground pimento, dried ground allspice; 2) the country of origin of the crop; 3) the number and date of this British Standard, i.e. BS 7087/24 : 1996 or BS 7087 : Part 24 : 1996 1) . NOTE 3. Reference should be made to statutory instru
38、ments currently in force.BS 7087 : Part 24 : 1996 4 BSI 1996 Annexes Annex A (normative) Description of dried whole and ground pimento (allspice) A.1 General Pimento is the dried, full but unripe, whole berry of Pimenta dioica (Linnaeus) Merrill. It has three common names: pimento, allspice and Jama
39、ican pepper . It has a diameter of 3 mm to 10 mm (typically Jamaican is 3 mm to 6 mm and Mexican/Honduran is 5 mm to 10 mm). Pimento is dark brown in colour , the surface somewhat rough and bearing a small annulus formed by the remains of the four sepals of the calyx. The berry is hard initially to
40、the touch but, on greater pressure, breaks easily, revealing a hollow centre with two dark brown/red kidney-shaped seeds. A.2 Ground pimento Ground pimento is produced by grinding whole pimento, with no additions. The colour of the ground material is reddish brown. A.3 Countries of origin The common
41、ly traded origin of pimento is Jamaica. Mexico, Honduras, Belize, Guatemala and Brazil also produce small quantities. Jamaican pimento is superlative in flavour . Other origins of pimento, which generally have larger berries, have less flavour , and their flavour is harsher due mainly to higher leve
42、ls of myrcene (physical and chemical differences have arisen through evolutionary changes in the two growth areas). Any change of origin should be checked in use, to ensure that it is acceptable. The Jamaican crop is cultivated; other origins of pimento are uncultivated. Annex B (normative) Preparat
43、ion of samples for chemical tests Mix the laboratory sample thoroughly and take a test sample of sufficient quantity for each 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
44、 with BS 4540 : Part 2 : 1982. Annex C (informative) Additional information C.1 General Further requirements may be specified in purchase contracts for all types of pimento. 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 Th
45、e bulk index (used to assess the amount of material required to fill a retail pack) is expressed generally in millilitres per 100 g. C.3 Particle size (mesh) Particle size is expressed generally as a percentage by mass that passes through a specified test sieve conforming to BS 410. C.4 Microbiologi
46、cal details Generally these are specified when the material is required for further processing. Microbiological counts may be reduced by the use of legally permissible treatments (see item a)4) of clause 8). C.5 Infestation In cases of infestation, bromomethane (methyl bromide) or other recognized f
47、umigants are effective, with subsequent cleaning or sifting if necessary (see item a)4) of clause 8). Particular care should be taken to examine the berries for small holes indicating the presence of stored product insects. C.6 Trace metals Levels of lead, arsenic and tin in herbs and spices are cur
48、rently controlled by the Lead in Food Regulations 1979 (SI 1979 No. 1254) 2, the Arsenic in Food Regulations 1959 (SI 1959 No. 831) 3 and the Tin in Food Regulations 1992 (SI 1992 No. 496) 4 respectively. The recommended maximum levels of copper and zinc are given in the Food Standards Committee Rep
49、orts 5, 6. These levels are shown in table C.1. NOTE. Statutory instruments 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 5 Lead 10 Tin 200 Copper 20 Zinc 50 BSI 1996 BS 7087 : Part 24 : 1996 2) Referred to in the foreword only. List of references (see clause 2) Normative references BSI publications BRITISH STANDARDS INSTITUTION, London BS 410 : 1986 Specification for test sieves BS 4540 : Sampling of spices and condiments BS 4540 : Part 1 : 1981 Me
