1、CGSB 32.37M 89 W 1874650 0035098 33T W CGSB SPCIFICATION SPECIFICATION de IONGC c Rice, Brown, Milled, Parboiled or Precooked Rit brun, usine, tuv ou pr-cuit c 3217M July/Juiilet 1989 a Canada Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduc
2、tion or networking permitted without license from IHS-,-,-CGSB 32.3711 89 m L874b50 0035099 07b The CANADIAN GENERAL STANDARDS BOARD (CGSB), under whose auspices this specification has been developed, produces voluntary standards and specifications in many subject areas, at the request of sources in
3、 both the private and public sectors. The CGSB has been accredited by the Standards Council of Canada as a national standards-writin organization. The standards that it develops and offers as Nationaf Standards of Canada conform to the criteria and procedures establish- for this purpose by the Stand
4、ards Council of Canada. In addition to standards it publishes as national standards, the CGSB produces standards and Specifications to meet particular needs, in response to requests from a variety of sources in both the public and private sectors. CGSB standards and specifxations, and national stand
5、ards developed by the CGSB, are developed in conformance with the policies described in the Policy Manual for the Development and Maintenance of Standards by CCSB. CGSB specifications are developed to state the particular requirements of a government or an industry for a material, a product, or a se
6、rvice. A specification also states the procedures to determine if the requirements have been met. Unlike a CCSB standard, a CGSB specification may lack any one or any combination of the followin factors: broad application, committee balance, representation of ai vital interests or consensus approval
7、. CGSB specifications are subject to review and revision at any time, SO as to ensure that they keep abreast of technological progress. Suggestions for their improvement, which are always welcome, should be brought to the notice of the committee concerned. Changes to specifications are issued either
8、 as separate amendment sheets or in new editions of specifications. An up-to-date listing of CCSB specifications, including details on latest issues and amendments, and ordering instructions, will be found in the Catalogue of Standards and Qualified Products Lists which is published annually and is
9、available without charge upon request. Although the intended primary application of this specification is stated in its Scope, it is important to note that it remains the responsibility of the users of the specification to judge its suitability for their particular purpose. Many tests required by CG
10、SB specifications are inherently hazardous. The CCSB neither assumes nor accepts any responsibility for any injury or damage that may occur during or as the result of tests, wherever performed. The CGSB takes no position respecting the validity of any patent rights asserted with any item connected w
11、ith this specification. Users of this specification are expressly advised that determination of the validity of any such patent rights are entirely their own responsibility. Further information on the CGSB and its services may be obtained fmm: The Secretary Canadian General Standards Board Ottawa, C
12、anada K1A 1G6 La rsente spcification Q t labore sous les aus ices de rdige des normes facultatives et des spcifications sap liquant plusieurs domaines, la demande dorganismes tant 8. secteur priv que du secteur public. IOFCE DES NORMES GENERALES DU CANADA co spcification prcise galement les rgles ob
13、server pour dterminer si les exigences ont t satisfaites. Contrairement une norme de IONGC. une spcification de IONGC peut ne pas tenir compte dun ou de plusieurs des facteurs suivants: application gnrale, comit quilibr reprsentant tous les groupes dintrt importants ou approbation par voie de consen
14、sus. tant donn lvolution technique, les s cifications de IONCC font lobjet de rvisions priodiques. gutes les suggestions susceptibles den amliorer la teneur sont accueillies avec grand intrt et portes lattention des comits concerns. Les changements apports aux spcifications font lobjet de modidcatif
15、s distincts ou sont incorpors dans les nouvelles ditions des spcifications. Une liste jour des spcifications de IONGC comprenant des renseignements sur les spcifications rcentes et les derniers modificatifs parus, et sur la faon de se les procurer figure au Catalogue des normes et des listes des pro
16、duits homologus publi chaque anne. Cette publication peut galement tre obtenue sur demande, sans frais. Mme si lobjet de la prsente spcification prcise lapplication premire que lon peut en faire, il faut cependant remarquer quil incombe lutilisateur, au tout premier chef, de dcider si la spcificatio
17、n peut servir aux fins quil envisage. Plusieurs des tests requis aux termes des spcifications de LONGC sont dangereux. LONGC nassume ni naccepte aucune responsabilit pour les blessures ou les dommages qui pourraient survenir pendent les essais, peu importe lendroit oa ceux-ci sont effectus. LONGC ne
18、 se prononce pas quant la validit de la proprit4 industrielle de chaque article assujetti la prsente spcification. Les utilisateurs de la spcification sont informs de fa on personnelle quil leur revient entirement de dterminer la valiiit de la proprit industrielie. Pour de plus amples renseignements
19、 sur IONGC et ses services, prire de communiquer avec: Le Secrtaire Office des normes gnrales du Canada Ottawa, Canada K1A lG6 o Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 3
20、2=17M 89 W 1874650 OOL5LOO bL8 W Canadian General Standards Board =55 Office des normes generales du Canada This CGSB specification supersedes La prsente spcification de IONGC former standard 32-GP-17a of November remplace lancienne norme (F)32-GP-l7a de 1974, which is now withdrawn. novembre 1974,
21、qui est maintenant retiree. Rice, Brown, Milled, Parboiled or Precooked Riz brun, usin, tuv ou pr-cuit 32.17M JulyiJuillet 1989 Supersedes 32-GP-17a November 1974 Remplace (F)32-GP-l7a Novembre 1974 Published by the Publie par Canadian General Standards Board Ottawa, Canada K1 A 1 G6 lOffice des nor
22、mes generales du Canada Ottawa, Canada K1 A 1 G6 Minister of Supply and Services Canada - 1989 Ministre des Approvisionnements et Setvices Canada - 1989 No part of this publication may be reproduced in any form without the prior permission of the publisher. Aucune partie de cette publication ne peut
23、 tre reproduite daucune maniere sans ia permission pralable de lditeur. B Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32-17M 89 1874650 OOLSLOL 554 W General Mills Canada Inc
24、. Catelli Ltd. Department of Supply and Services CANADIAN GENERAL STANDARDS BOARD OFFICE DES NORMES GNRALES DU CANADA COMMITTEE ON CEREAL PRODUCTS COMIT DES PRODUITS BASE DE CRALES (Membership at date of approval) (Composition la date dapprobation) Kellogg Salada Canada Inc. The Quaker Oats Co. of C
25、anada Ltd. Nabisco Brands Canada Ltd. Effem Foods Ltd. General Foods Inc. CSP Foods Ltd. Department of National Health and Welfare Bakery Council of Canada Dainty Foods Inc. Maple Leaf Mills Ltd. Department of Agriculture Department of Consumer and Corporate Department of National Defence Primo Food
26、s Ltd. Ogilvie Mills Ltd. Canadian General Standards Board Affairs Blodgett, J. Chabot, C. Ms./Mme Doust. W. Enke, P. Godin, D. Harwood, R. Hersh, K. Knight, Or R.M. Macdonald, E. Mercer, J. Nelson, P.A. Rozon, W.R. Sanders, B. Smith, J. Ms./Mme Thibodeau, P.L. Trpanier, Lt J. Turner, E. Weadon, D.R
27、. Siikanen, E. M r s J M m e SecretaryISecrtaire General Mills Canada Inc. Catelli Ltd. Ministre des Approvisionnements et Kellogg Salada Canada Inc. La cie Quaker Oats du Canada Lte Nabisco Brands Canada Ltee Effem Foods Ltd. General Foods Inc. CSP Foods Ltd. Ministre de la Sante nationale et du Co
28、nseil canadien de la boulangerie Les aliments Dainty Foods Inc. Les Moulins Maple Leaf Lte Ministre de lAgriculture Services Bien-tre social Ministre de la Consommation et des Corporations Ministre de ia Dfense nationale Primo Foods Ltd. Les Minoteries Ogilvie Lte Office des normes generales du Cana
29、da a Acknowledgment is made for the French translation of this Canadian General Standards Board specdication by the Translation Bureau of the Department of the Secretary of State. Nous remercions le Bureau des traductions du Secretanat dtat de ia traduction franaise de la presente sDecification de l
30、Office des normes genrales du Canada 321 7M Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32-17M 89 = 1874650 0035302 490 1. 1 .I 2. 2.1 2.1.1 2.1.2 2.1.3 2.2 3. 3.1 3.1 .I CAN
31、ADIAN GENERAL STANDARDSBOARD RICE, BROWN, MILLED, PARBOILED OR PRECOOKED SCOPE This specification applies to the hulled seeds (grains) of rice plant, Oryza sativa L., and to milled, parboiled or precooked products thereof. The specification is mainly intended to be used by food services in the procu
32、rement of food. APPLICABLE PUBLICATIONS The following publications are applicable to this specification: Department of Agriculture Canada Grain Act and Regulations. Department of National Health and Welfare Food and Drugs Act and Regulations General Principles of Food Hygiene for Use by the Food Ind
33、ustry in Canada. United States Department of Agriculture (USDA) US. Standards for Rough Rice, Brown Rice for Reference to the above publications is to the latest issues. The sourcas for these publications are shown in the Notes Section. Processing and Milled Rice. CLASSIFICATION Rice to this specifi
34、cation shall be supplied in the following grain types and degrees of processing, as specified (par. 8.1). Grain Types (Figure 1) Type 1 - Long Grain - The length of grain is three or more times the width. When cooked the grains separate easily and are light and fluffy. Type2 - Medium Grain - The gra
35、in is plump in shape, but not round. Type3 - Short Grain - The grain is almost round in shape. When cooked the grains tend to cling together. 32.17M July/Juillet 1989 Supersedes/Remplace 32-GP-17a November/Novembre 1974 OFFICE DES NORMES GNRALESDUCANADA RIZ BRUN, USIN, TUV OU PR-CUIT OBJET La prsent
36、e spcification sapplique aux grains dcortiqus de la plante de riz, Oryza sativa L., et ses produits usins, tuvs ou pr-cuits. La spcification est principalement destine a tre utilise par les services procdant lachat de denres alimentaires. PUBLICATIONS APPLICABLES Les publications suivantes sapplique
37、nt la prsente spcification: Ministre de lAgriculture Loi et Rglement sur les grains du Canada. Ministre de la Sant nationale et du Bien-tre social Loi et Rglement des aliments et drogues Principes gnraux dhygine alimentaire devant servir United States Department of Agriculture (USDA) US. Standards f
38、or Rough Rice, Brown Rice for Processing lindustrie alimentaire canadienne. and Milled Rice. Les publications susmentionnes sentendent de ldition la plus rcente. La source de diffusion est indique dans la section intitule Remarques. CLASSI FICATION Le riz conforme la prsente spcification doit tre fo
39、urni dans les types de grains et degrs de transformation suivants, selon les prescriptions (par. 8.1). Types de grains (figure 1) Type 1 - Grain long - La longueur du grain gale trois fois ou plus la largeur du grain. Les grains cuits se sparent facilement; ils sont lgers et floconneux. Type 2 - Gra
40、in moyen - Le grain est gonfl sans tre rond. Type 3 - Grain court - Le grain est presque rond. Les grains cuits ont tendance sagglutiner. 1 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS
41、-,-,-CGSB 32.17M 89 m 1874650 0015103 327 Short grain Grain court O Long grain I FIGURE 1 Rice Grain Types and Composition Types de grains de riz et composition 2 32.17M Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking perm
42、itted without license from IHS-,-,-CGSB 32.171 89.- 1874b50 0015104 263 3.1.2 4. 4.1 4.2 4.3 5. 5.1 5.2 5.3 Processing I - Brown Rice - Essentially whole kernels (grains) of rough rice (paddy) from which only the hull has been removed leaving most of the bran, germ and endosperm intact (husked rice)
43、. II - Milled Rice - Rice obtained after milling the brown rice whereby practically all of the bran and germ has been removed. 111 - Parboiled Rice - The milled product of rough rice that has been soaked, steamed and dried before milling whereby practically all of the bran and germ are removed. IV -
44、 Precooked Rice - Milled long-grain rice that has been cooked and dehydrated to reduce the required cooking time in preparing food. The grain shall have remained in porous and open structured condition. V - Enriched Precooked Rice - Precooked rice to which thiamine, niacin and iron have been added a
45、s specified in section 8.13.010 of the Food and Drug Regulations (Appendix 4). VI -Polished Rice - Polished rice is milled rice that has been polished to remove all bran layers and may be coated with magnesium silicate, talc and glucose. GENERAL REQUIREMENTS Rice to this specification shall be sound
46、, clean and free from foreign material, odour and insect infestation. Rice shall comply with the relevant portions of the Regulations listed under par. 2.1.1, 2.1.2 and 2.1.3. Rice shall be stored, processed and packaged under sanitary conditions in accordance with good commercial practice. DWAILED
47、REQUIREMENTS Defective and Broken Kernels - The maximum content of defective, foreign and broken kernels shall not exceed the maximum limits specified for U.S. grade No.2 for brown and milled rice respectively (Appendix 1). Parboiled rice and precooked rice shall meet the specifications given in App
48、endixes2 and 3. Broken kernels are kernels of rice which are less than 314 of whole kernels. Moisture Content - The moisture content of the uncooked rice shall not exceed 12% for brown and milled rice and 13% for parboiled and precooked rice when determined according to official method FO-29 of the Food and Drug Regulations. Cooking Performance of Parboiled Rice - The rice shall be soft and fluffy and remain as distinct particles after cooking as specified in par.7.1.1 and the rice shall not form a gummy mass. Transformation I - Riz bru
