1、BSI Standards PublicationTraditional Chinese medicine General requirements for industrial manufacturing process of red ginseng (Panax ginseng C.A. Meyer)BS ISO 19610:2017National forewordThis British Standard is the UK implementation of ISO 19610:2017.The UK participation in its preparation was entr
2、usted to Technical Committee CH/100/1.A list of organizations represented on this committee can be obtained on request to its secretary.This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application.ISBN 978 0 580 86658 6ICS
3、 11.120.10Compliance with a British Standard cannot confer immunity from legal obligations. This British Standard was published under the authority of the Standards Policy and Strategy Committee on 30 April 2017.Amendments/corrigenda issued since publicationDate Text affected BRITISH STANDARDBS ISO
4、19610:2017 ISO 2017Traditional Chinese medicine General requirements for industrial manufacturing process of red ginseng (Panax ginseng C.A. Meyer)Mdecine traditionnelle chinoise Exigences gnrales pour le procd de fabrication industrielle du ginseng rouge (Panax ginseng C.A. Meyer)INTERNATIONAL STAN
5、DARDISO19610First edition2017-04-01Reference numberISO 19610:2017(E)BS ISO 19610:2017ISO 19610:2017(E)ii ISO 2017 All rights reservedCOPYRIGHT PROTECTED DOCUMENT ISO 2017, Published in Switzerlandg4g142g142g3g148g139g137g138g150g149g3g148g135g149g135g148g152g135g134g484g3g24g144g142g135g149g149g3g14
6、5g150g138g135g148g153g139g149g135g3g149g146g135g133g139g976g139g135g134g481g3g144g145g3g146g131g148g150g3g145g136g3g150g138g139g149g3g146g151g132g142g139g133g131g150g139g145g144g3g143g131g155g3g132g135g3g148g135g146g148g145g134g151g133g135g134g3g145g148g3g151g150g139g142g139g156g135g134g3g145g150g13
7、8g135g148g153g139g149g135g3g139g144g3g131g144g155g3g136g145g148g143g3or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below or ISOs member body in
8、 the country of the requester.g12g22g18g3g133g145g146g155g148g139g137g138g150g3g145g136g976g139g133g135Ch. de Blandonnet 8 CP 401CH-1214 Vernier, Geneva, SwitzerlandTel. +41 22 749 01 11Fax +41 22 749 09 47copyrightiso.orgwww.iso.orgBS ISO 19610:2017ISO 19610:2017(E)Foreword iv1 Scope . 12 Normative
9、 references 1g885g3 g23g135g148g143g149g3g131g144g134g3g134g135g976g139g144g139g150g139g145g144g149 . 14 General 24.1 Starting material 24.1.1 Pesticides 24.1.2 Heavy metals . 24.2 Factory environment . 24.3 Machines . 24.3.1 General 24.3.2 Washing machine 24.3.3 Steaming machine . 34.3.4 Drying mac
10、hine . 34.3.5 Packaging machine. 35 Industrial manufacturing process of red ginseng 45.1 General . 45.2 Washing . 55.2.1 General 55.2.2 Quality of water 55.2.3 Washing procedure 55.3 Steaming . 55.3.1 General 5g887g484g885g484g884g3 g6g142g131g149g149g139g976g139g133g131g150g139g145g144g3g136g145g14
11、8g3g149g150g135g131g143g139g144g137 55.3.3 Steaming condition 65.4 Drying . 75.4.1 General 75.4.2 Drying guidelines 75.4.3 Hot air drying 75.4.4 Sun drying 76 Packaging and labelling 76.1 General . 76.2 Packaging . 86.3 Labelling . 86.3.1 General 86.3.2 Expiration date 9Bibliography .10 ISO 2017 All
12、 rights reserved iiiContents PageBS ISO 19610:2017ISO 19610:2017(E)ForewordISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical
13、committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with
14、the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.The procedures used to develop this document and those intended for its further maintenance are described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for
15、 the different types of ISO documents should be noted. This document was drafted in accordance with the editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights.
16、 ISO shall not be held responsible for identifying any or all such patent rights. Details of g131g144g155g3g146g131g150g135g144g150g3g148g139g137g138g150g149g3g139g134g135g144g150g139g976g139g135g134g3g134g151g148g139g144g137g3g150g138g135g3g134g135g152g135g142g145g146g143g135g144g150g3g145g136g3g15
17、0g138g135g3g134g145g133g151g143g135g144g150g3g153g139g142g142g3g132g135g3g139g144g3g150g138g135g3g12g144g150g148g145g134g151g133g150g139g145g144g3g131g144g134g512g145g148g3on the ISO list of patent declarations received (see www.iso.org/patents).Any trade name used in this document is information gi
18、ven for the convenience of users and does not constitute an endorsement.g9g145g148g3 g131g144g3 g135g154g146g142g131g144g131g150g139g145g144g3 g145g144g3 g150g138g135g3 g152g145g142g151g144g150g131g148g155g3 g144g131g150g151g148g135g3 g145g136g3 g149g150g131g144g134g131g148g134g149g481g3 g150g138g13
19、5g3 g143g135g131g144g139g144g137g3 g145g136g3 g12g22g18g3 g149g146g135g133g139g976g139g133g3 g150g135g148g143g149g3 g131g144g134g3expressions related to conformity assessment, as well as information about ISOs adherence to the World Trade Organization (WTO) principles in the Technical Barriers to Tr
20、ade (TBT) see the following URL: www.iso.org/iso/foreword.html.The committee responsible for this document is ISO/TC 249, Traditional Chinese medicine.iv ISO 2017 All rights reservedBS ISO 19610:2017Traditional Chinese medicine General requirements for industrial manufacturing process of red ginseng
21、 (Panax ginseng C.A. Meyer)1 Scopeg23g138g139g149g3 g134g145g133g151g143g135g144g150g3 g149g146g135g133g139g976g139g135g149g3 g150g138g135g3 g137g135g144g135g148g131g142g3 g148g135g147g151g139g148g135g143g135g144g150g149g3 g136g145g148g3 g150g138g135g3 g139g144g134g151g149g150g148g139g131g142g3 g143
22、g131g144g151g136g131g133g150g151g148g139g144g137g3 g146g148g145g133g135g149g149g3 g145g136g3red ginseng from Panax ginseng C.A. Meyer which is the only species from which red ginseng is processed6-11. It is intended that manufacturers perform the appropriate washing, steaming, drying and packaging p
23、rocesses to assure the quality of red ginseng products for consumers.2 Normative referencesThe following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated
24、references, the latest edition of the referenced document (including any amendments) applies.ISO 14159, Safety of machinery Hygiene requirements for the design of machineryWHO Guidelines for drinking-water quality, fourth editiong885g3 g23g135g148g143g149g3g131g144g134g3g134g135g976g139g144g139g150g
25、139g145g144g149g9g145g148g3g150g138g135g3g146g151g148g146g145g149g135g149g3g145g136g3g150g138g139g149g3g134g145g133g151g143g135g144g150g481g3g150g138g135g3g136g145g142g142g145g153g139g144g137g3g150g135g148g143g149g3g131g144g134g3g134g135g976g139g144g139g150g139g145g144g149g3g131g146g146g142g155g484I
26、SO and IEC maintain terminological databases for use in standardization at the following addresses: ISO Online browsing platform: available at http:/www.iso.org/obp IEC Electropedia: available at http:/www.electropedia.org/3.1fresh ginsengg137g139g144g149g135g144g137g3g148g145g145g150g3g138g131g148g
27、152g135g149g150g135g134g3g136g148g145g143g3g150g138g135g3g976g139g135g142g134g481g3g132g135g136g145g148g135g3g132g135g139g144g137g3g153g131g149g138g135g1343.2washed ginsengraw ginseng root washed with drinking water to remove any foreign matter and which is then used as the starting material for man
28、ufacturing red ginseng3.3steamed ginsengginseng produced through a process of steaming the washed ginseng to gelatinize the starch content3.4red ginsengginseng root from Panax ginseng C.A. Meyer, treated with steam and then dried and packaged as whole or cut roots3.5cultivated yearsnumber of years o
29、f cultivation after budding seedsINTERNATIONAL STANDARD ISO 19610:2017(E) ISO 2017 All rights reserved 1BS ISO 19610:2017ISO 19610:2017(E)3.6foreign mattersoil, dust, dirt, insects and other contaminants3.7expiration datedate until which the manufacturer guarantees the quality and safety of red gins
30、eng product under g134g135g976g139g144g135g134g3g133g145g144g134g139g150g139g145g144g1493.8red ginseng productred ginseng that is packaged in appropriate packaging material3.9place of cultivationplace at which ginseng was cultivated3.10lot numbernumber assigned by the manufacturer to a group of unif
31、orm products for tracing the product history4 General4.1 Starting materialStarting material for manufacturing red ginseng is fresh ginseng which has been cultivated for four to six years.4.1.1 Pesticidesg15g135g152g135g142g149g3 g145g136g3 g146g135g149g150g139g133g139g134g135g149g3 g148g135g149g139g
32、134g151g135g3 g136g145g148g3 g136g148g135g149g138g3 g137g139g144g149g135g144g137g3 g131g148g135g3 g149g146g135g133g139g976g139g135g134g3 g139g144g3 g131g133g133g145g148g134g131g144g133g135g3 g153g139g150g138g3 g134g145g143g135g149g150g139g133g3 g131g144g134g512g145g148g3international regulations.4.1
33、.2 Heavy metalsg15g135g152g135g142g149g3g145g136g3g138g135g131g152g155g3g143g135g150g131g142g149g3g136g145g148g3g136g148g135g149g138g3g137g139g144g149g135g144g137g3g131g148g135g3g149g146g135g133g139g976g139g135g134g3g139g144g3g131g133g133g145g148g134g131g144g133g135g3g153g139g150g138g3g134g145g143g1
34、35g149g150g139g133g3g131g144g134g512g145g148g3g139g144g150g135g148g144g131g150g139g145g144g131g142g3regulations.NOTE For information on levels of heavy metals, see ISO 18664:2015, Table A.4.2 Factory environmentWorking environment shall be designed to reduce the potential for contamination during th
35、e processing of red ginseng.4.3 Machines4.3.1 GeneralEquipment and utensils which come in direct contact with the fresh ginseng shall be of appropriate design and construction to ensure the quality of the red ginseng.4.3.2 Washing machine4.3.2.1 GeneralWashing machine shall completely remove foreign
36、 matter from the fresh ginseng.2 ISO 2017 All rights reservedBS ISO 19610:2017ISO 19610:2017(E)4.3.2.2 Function of washing machineFor the mass washing of fresh ginseng, a washing machine that has the following functions is required:g131g524g3 g139g150g3g149g138g131g142g142g3g132g135g3g131g132g142g13
37、5g3g150g145g3g149g146g148g131g155g3g153g131g150g135g148g3g131g150g3g131g3g149g151g136g976g139g133g139g135g144g150g3g146g148g135g149g149g151g148g135g3g150g145g3g148g135g143g145g152g135g3g136g145g148g135g139g137g144g3g143g131g150g150g135g148g3g132g151g150g3g150g138g131g150g3g134g145g135g149g3g144g145g
38、150g3cause damage to the fresh ginseng;b) the washing machine spray function shall be designed to wash every surface of the fresh ginseng;c) it shall be designed in accordance with ISO 14159.4.3.3 Steaming machine4.3.3.1 GeneralSteaming machine shall generate saturated steam and maintain the require
39、d temperature for the duration of the processing.4.3.3.2 Function of steaming machineFor the mass steaming of washed ginseng, a steaming machine with the following functions is required:a) the temperature of the machine shall be controlled;b) it shall be designed to distribute the steam evenly on th
40、e washed ginseng;c) it shall be designed in accordance with ISO 14159;d) the internal structure shall be designed to be adequately cleaned and properly maintained.4.3.4 Drying machine4.3.4.1 GeneralDrying machine shall be designed to maintain the proper temperature and humidity.4.3.4.2 Function of d
41、rying machineFor large-scale drying of steamed ginseng, the drying machine requires the following functions:a) the temperature and humidity inside the dryer shall be well controlled;g132g524g3 g139g150g3g149g138g131g142g142g3g132g135g3g134g135g149g139g137g144g135g134g3g150g145g3g134g135g142g139g152g
42、135g148g3g131g3g151g144g139g136g145g148g143g3g976g142g145g153g3g145g136g3g134g148g155g3g131g139g148g3g150g145g3g150g138g135g3g149g150g135g131g143g135g134g3g137g139g144g149g135g144g137g482c) it shall be designed in accordance with ISO 14159;d) the internal structure shall be designed to be adequately
43、 cleaned and properly maintained.4.3.5 Packaging machine4.3.5.1 GeneralPackaging machine shall be designed for red ginseng to be packaged appropriately.4.3.5.2 Function of packaging machinePackaging machine shall be designed in accordance with ISO 14159. ISO 2017 All rights reserved 3BS ISO 19610:20
44、17ISO 19610:2017(E)5 Industrial manufacturing process of red ginseng5.1 GeneralAs fresh ginseng has high water content, it is subject to degradation by enzymes and spoilage by microbial contamination, making the product easily damaged as the storage period increases.However, the stability increases
45、as fresh ginseng is processed to red ginseng (see Figure 1).Harvesting(Panax Ginseng C.A.Meyer)WashingSteamingDryingPackagingWashed ginsengSteamed ginsengRed ginsengRed ginseng productsHot air SunlightFigure 1 Industrial manufacturing process of red ginseng4 ISO 2017 All rights reservedBS ISO 19610:
46、2017ISO 19610:2017(E)After the fresh ginseng is harvested, the washing and steaming processes are performed consecutively, followed by drying with sunlight or hot air dryer until the appropriate moisture content is met for the improved storage characteristics.5.2 Washing5.2.1 GeneralHarvested fresh
47、ginseng shall be washed hygienically to completely remove soil and other foreign matter.5.2.2 Quality of waterQuality of water for washing fresh ginseng shall meet the requirements of the WHO Guideline for Drinking Water Quality.5.2.3 Washing procedureAppropriate measures for washing shall be implem
48、ented for removing soil and debris completely from fresh ginseng. A washing procedure for fresh ginseng is recommended as below:a) wash the fresh ginseng with a tumbler or low damageable conveyor type washer through a high pressure water spray to remove the foreign matter such as soils;b) rewash if
49、the washed ginseng is not completely washed by visual check;c) any method that can remove the foreign matter successfully will be appropriate.5.3 Steaming5.3.1 GeneralProcess of steaming is an important stage in determining the quality of red ginseng. Fresh ginseng contains about 30 % starch which is gelatinized with heat treatment. The steaming process shall g146g148g145g152g139g134g135g3g135g144g145g151g137g138g3g138g135g131g150g3g136g145g148g3g131g3g149g151g136g976g139g133g139g135g144g150g3g146g135g148g139g145g134g3g145g136g3g150g139g14
