1、BRITISH STANDARD BS 7087-3: 1996 Herbs and spices ready for food use Part 3: Specification for dried sage (whole and ground) UDC 641:613.291:635.743:635.078 635.071:006.3.8BS7087-3:1996 This British Standard, having been prepared under the directionof the Consumer Products and Services SectorBoard,
2、was published underthe authority of the Standards Board and comesintoeffect on 15 March 1996 BSI 09-1999 First published May 1990 Second edition March 1996 The following BSI references relate to the work on this standard: Committee reference AW/7 Draft for comment 95/501455 DC ISBN 0 580 25469 0 Com
3、mittees responsible for this British 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
4、(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 Association Amendments issued since publication Amd. No. Date CommentsBS7087-3:1996 BSI 0
5、9-1999 i Contents Page Committees responsible Inside front cover Foreword ii 1 Scope 1 2 Definitions 1 3 Sampling 1 4 Physical properties 1 5 Chemical composition 1 6 Packaging and storage 2 7 Marking 2 Appendix A Description of whole and ground sage 3 Appendix B Preparation of samples for chemical
6、tests 3 Appendix C Additional information 3 Table 1 Chemical composition of whole sage 2 Table 2 Chemical composition of ground sage 2 Table 3 Levels for trace metals in sage 3 Publications referred to Inside back coverBS7087-3:1996 ii BSI 09-1999 Foreword This Part of BS7087 has been prepared by Te
7、chnical CommitteeAW/7 and is a Part of a series on herbs and spices prepared for food use within the UK. This Part of BS7087 supersedes BS7087-3:1990 which is withdrawn. For some years, BSI has published British Standards for herbs and spices in a variety of commercial forms. These British Standards
8、 were either identical to, or 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 Standards did not correspond to the quality req
9、uired by UK trade. The British Standards implementing those International Standards are therefore being progressively withdrawn and replaced by Parts of BS7087 for herbs and spices ready for food use. At the date of publication of this Part of BS7087, however, there was no International Standard for
10、 sage. Attention is drawn to the requirements of the Food Safety Act1990 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
11、human health. Attention is also drawn to BS5763 for microbiological methods. The dilutions of test samples of herbs and spices may need to be greater than the one in ten primary dilution referred to in3.1 of BS5763-6:1983 because any natural antimicrobial compounds they might possess would inhibit t
12、he growth of micro-organisms until diluted out. 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 from legal obliga
13、tions. Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, pages1 to4, 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
14、inside front cover.BS7087-3:1996 BSI 09-1999 1 1 Scope This Part of BS7087 specifies requirements for dried whole sage, both rubbed sage and bouquets, processed for food use and derived from one or more of the sub-species/varieties of the Salvia genus including Salvia officinalis L. This Part of BS7
15、087 also specifies requirements for dried ground sage derived from whole sage complying with this standard. This standard does not apply to material derived wholly or in part from Clary sage Salvia sclarea L or Salvia pratensis L. Additional information on further requirements that may be specified
16、in purchase contracts is given inAppendix C. NOTEThe titles of the publications referred to in this Part of this British Standard are listed on the inside back cover. 2 Definitions For the purposes of this Part of BS7087, the definitions given in BS5098 apply, together with the following. 2.1 extran
17、eous matter all matter other than sage as described in Appendix A 2.2 foreign matter extraneous matter other than parts of the sage plant 2.3 bulk material sage intended for further processing and packaging and not intended for retail sale direct to the consumer 2.4 retail material sage packed in un
18、its intended for retail sale direct to the consumer NOTESage is often supplied to the retail trade as multiple packs of retail units. 3 Sampling 3.1 General Laboratory samples shall be prepared in accordance with BS4540-1, taking due account of the amount required for each test. 3.2 Chemical tests S
19、amples for chemical tests shall be prepared in accordance withAppendix B. 4 Physical properties 4.1 Flavour The sage shall be free from mustiness and other foreign odour and taste when examined by sensory analysis. NOTE 1The characteristic odour becomes stronger when sage is rubbed (e.g.between the
20、fingers). NOTE 2Sage in leaf form has an aromatic and fragrant odour characteristic of the plant. The flavour is initially cooling followed by a pungent, slightly bitter aftertaste. Ground sage has a similar but more pronounced odour and a slightly more astringent flavour. NOTE 3Methods of sensory a
21、nalysis are described in BS5929. 4.2 Freedom from contamination The sage shall be free from living insects and mould growth when inspected visually. NOTE 1It should be free in practical terms from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected if necessar
22、y for abnormal vision). NOTE 2Sage is less prone to insect infestation than some other herbs and spices. 4.3 Extraneous and foreign matter 4.3.1 Whole sage The content of any foreign matter shall not be greater than 0.5% (m/m), when determined in accordance with BS4585-1. The content of any extraneo
23、us matter other than stalks (as given in4.3.2) shall not be greater than1.0% (m/m) when determined in accordance with BS 4585-1. 4.3.2 Rubbed sage The content of stalks whose dimensions exceed7mm in length or2mm in diameter shall not be greater than4% (m/m) when determined in accordance with BS 4585
24、-1. NOTEDue to the nature of the rubbed sage leaf (its fluffiness due to leaf lines) it is impracticable to ensure the absence of small “stalks”, which are in reality leaf veins. 4.3.3 Ground sage Ground sage shall be free from visible extraneous matter, when determined in accordance with BS4585-1.
25、Ground sage shall be free from foreign matter when inspected visually. NOTEIt should be free in practical terms from foreign matter visible to the naked eye (corrected if necessary for abnormal vision). 5 Chemical composition NOTEFor information on trace metal contents in whole and ground sage, seeC
26、.6. 5.1 Whole sage The chemical composition of whole sage shall comply with the requirements specified inTable 1.BS7087-3:1996 2 BSI 09-1999 Table 1 Chemical composition of whole sage 5.2 Ground sage The chemical composition of ground sage shall comply with the requirements specified inTable 2. Tabl
27、e 2 Chemical composition of groundsage 6 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) or plastics-lined cartons are most common
28、ly used. 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, paper or boa
29、rd, glass jars, lever lid tins and polyethylene bags in boxes). 7 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 BS7087 by marking packs of sage, the follow
30、ing information shall be marked. NOTEThe same information may be incorporated in the suppliers contract documentation. a) For bulk material: 1) the name of the food, e.g.dried whole sage; 2) the country of origin of crop (whole sage only); 3) the net mass (in g or kg); 4) a statement regarding any s
31、pecial treatment, e.g.fumigation or irradiation; NOTEReference should be made to the current UK food legislation to ensure that any treatment of bulk material is permissible. 5) the date of packing; 6) the number of this Part of this British Standard, i.e.BS7087-3 or BS 7087-3:1996 1) . b) For retai
32、l material: the number of this Part of this British Standard, i.e.BS 7087-3 or BS7087-3:1996 1) . Parameter Requirement Method of test Total ash %(m/m) (on dry basis) max. 10.0 BS 4585-3 Acid-insoluble ash % (m/m) (on dry basis) max. 2.5 BS 4585-9 Moisture % (m/m) max. 12.0 BS 4585-2 Volatile oil mL
33、/100g (on dry basis) min. 0.5 BS 4585-15 Parameter Requirement Method of test Total ash % (m/m) (on dry basis) max. 10.0 BS 4585-3 Acid-insoluble ash % (m/m) (on dry basis) max. 2.5 BS 4585-9 Moisture % (m/m) max. 12.0 BS 4585-2 Volatile oil mL/100g (on dry basis) min. 0.3 BS 4585-15 NOTEA high acid
34、-insoluble ash may give an indication of an abnormal extraneous matter content (see4.3.3). 1) Marking BS 7087-3 or BS 7087-3:1996 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 meets the requiremen
35、ts of the standard. The accuracy of the claim is therefore solely the responsibility of the person making the claim. Such a declaration is not to be confused with third party certification of conformity, which may also be desirable.BS7087-3:1996 BSI 09-1999 3 Appendix A Description of whole and grou
36、nd sage NOTEThe fluffiness of sage, rubbed or ground, is often mistaken for mouldiness. A.1 Whole sage Rubbed whole sage is constituted of the dried and rubbed broken leaf fragments and leaf stalks of the species of perennial herbaceous plants described in clause1. The broken leaf fragments vary in
37、size and shape from approximately1mm to6mm in maximum dimension depending upon origin of crop and extent of processing. The upper surface of the leaves has a pebbly texture and the overall appearance varies from small leaf fragments with a woolly, fluffy texture to larger leaf fragments. The colour
38、varies from pale grey/green to olive green. The darker coloured varieties, e.g.UK, are more brittle than the lighter coloured varieties. Sage bouquets are constituted of the dried whole plant, with the exception of the root. The dried plant has leaves approximately2mm to11mm long, oblong in shape wi
39、th prominent hairs. They have a pebbly texture on the upper surface which is darker than the lower surface. The colour of the leaves varies from light grey/green via mid-olive green to dark olive green dependent on origin and species and/or to a lesser degree crop. The flowers (if present) are pale
40、blue/purplish depending on origin, species and time of cropping. The presence of significant quantities of flowers in dried whole sage is a sign of incorrect cropping. A.2 Ground sage Ground sage is produced by grinding whole sage with no additions. The colour varies from green/grey to olive green w
41、ith lighter flecking due to particles of leaf-veins and stalks. A.3 Countries of origin Commonly traded origins are Albania, Italy, Turkey, Cyprus, Romania, the region formerly known as Yugoslavia and the UK. Appendix B Preparation of samples for chemical tests Mix thoroughly the laboratory sample a
42、nd 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 complying with BS410 and, if not, grind the test sample in accordance with BS4540-2. Appendix C Additional information C.1 General Further req
43、uirements may be specified in purchase contracts for all types of sage. They are generally relevant to the ultimate use of the sage. Those commonly used are given inC.2 toC.5. C.2 Bulk index The bulk index of the material is expressed generally in millilitres per100g (by an agreed method). It is use
44、d to ensure satisfactory filling of retail containers. C.3 Particle size (mesh) Particle size is quoted mainly for ground sage. It is expressed generally as the percentage by mass of material that passes through a test sieve complying with BS410. C.4 Microbiological details Generally these are speci
45、fied when the materials are required for further processing. Microbiological counts may be reduced by the use of legally permissible treatments see item 4) of clause7. C.5 Infestation Generally, infestation is not a problem with sage. In cases of infestation, fumigation with bromomethane (methyl bro
46、mide) or another approved fumigant is efficient, with subsequent cleaning or sifting if necessary. C.6 Trace metals Levels of lead, arsenic and tin in herbs and spices are currently controlled by the Lead in Food Regulations1979 (SI 1979 No.1254), the Arsenic in Food Regulations 1959 (SI 1959 No. 83
47、1) and the Tin in Food Regulations1992 (SI 1992 No. 496) respectively. Copper and zinc are covered by Food Standards Committee recommendations (1951). The levels are given inTable 3. Table 3 Levels for trace metals in sage Trace metal Maximum level mg/kg Arsenic 5 Lead 10 Copper 20 Zinc 50 Tin 200 N
48、OTEStatutory Instruments are subject to amendment and reference should be made to those currently in force.4 blankBS7087-3:1996 BSI 09-1999 Publications referred to BS 410, Specification for test sieves. BS 4540, Sampling of spices and condiments. BS 4540-1, Methods of sampling. BS 4540-2, Method fo
49、r preparation of a ground sample for analysis. BS 4585, Methods of test for spices and condiments. BS 4585-1, Determination of extraneous matter. BS 4585-2, Determination of moisture content (entrainment method). BS 4585-3, Determination of total ash. BS 4585-9, Determination of acid-insoluble ash. BS 4585-15, Determination of volatile oil content. BS 5098, Glossary of terms relating to sensory analysis of food. BS 5763, Methods for microbiological examination of food and animal feeding stuffs. BS 5763-6, Preparation of dilutions. BS 5929, Methods for sensor
