1、CGSB 32-234 92 m 1874650 0015171 978 m 32.234 December 1992 Specification Canned Pie Fillings Canadian General Standards Board Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32.
2、234 92 = I1674650 0015172 804 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 both the private and public sectors. CGSB has been accredited by
3、the Standards Council of Canada as a national standards-writing organization. The standards that it develops and offers as National Standards of Canada conform to the criteria and procedures established for this purpose by the Standards Council of Canada. In addition to standards it publishes as nat
4、ional standards. CGSB produces standards and specification to meet particular needs, in response to requests from a variety of sources in both the public and private sectors. CGSB standards and specifications, and national standards developed by CGSB. are developed in conformance with the policies d
5、escribed in the Policy Manual for the Development and Maintenance of Standards by CGSB. CGSB specifications are developed to state the particular requirements of a government or an industry for a material, a product, or a service. A specification also states the procedures to determine if the requir
6、ements have been met. Unlike a CGSB standard, a CGSB specification may lack any one or any combination of the following factors: broad application, committee balance, representation of all vital interests or consensus approval. CGSB specifications are subject to review and revision at any time, so a
7、s 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 as separate amendment sheets or in new editions of specifications. An up-
8、to-date listing of CGSB specifications, including details on latest issues and amendments, and ordering instructions. will be found in the CGSB Catalogue, which is published annually and is available without charge upon request. Although the intended primary application of this specification is stat
9、ed 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 CGSB specifications are inherently hazardous. CGSB neither assumes nor accepts any responsibility for any injury
10、 or damage that may occur during or as the result of tests, wherever performed. CGSB takes no position respecting the validity of any patent rights asserted with any item connected with this specification. Users of this specification are expressly advised that determination of the validity of any su
11、ch patent rights are entirely their own responsibility. Further information on CGSB and its services and standards may be obtained from: The Director Marketing and Corporate Services Branch Canadian General Standards Board Ottawa, Canada KIA 1G6 How to order by Telephone by Fax by Mail in Person Pub
12、lications: - (613) 941-8703 o - (613) 941-8704 - (613) 941-8705 - CGSB Sales Centre Ottawa, Canada KIA 1G6 - Suite 1500 222 Queen Street Ottawa. Ontario Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without lic
13、ense from IHS-,-,-CGSB 32-234 92 LA34650 OOL.5173 740 ss Canadian General Standards Board SPECIFICATION CANNED PIE FILLINGS Prepared by the Canadian General Standards Board -3 Published December 1992 by the Canadian General Standards Board Ottawa, Canada KIA lG6 32.234 December 1992 Minister of Supp
14、ly and Services Canada - 1992 No pari of this publication my be reproduced in ;in) Iorm Hithout the prior permission of the publisher. Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-
15、CGSB 32.234 92 1874650 OOL5L74 687 c CANADIAN GENERAL STANDARDS BOARD COMMITTEE ON PIE FILLINGS (Membership at date of approval) Audet, E. Burke, R. Craw, D. Emdge, P. Sharney, S. MacKinnon, D.J. Nicholson, G. Paquet, G. Peirson, Capt P. Siikanen, E. Secretary Department of Supply and Services Depar
16、tment of National Health and Welfare W.T. Lynch Foods Ltd. Department of Agriculture Federated Foods Ltd. Farmers Co-operative Dairy Ltd. Rose inuIacturing practice under sanitary conditions (see par. 2.1.3) and be packaged in hermetically sealcd ciin Ilic) hiill be delivered in good condition witho
17、ut any evidence of deterioration. 1 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32-234 92 = L874b50 0035376 45T 4.3 5. 5.1 5.2 5.3 5.4 5.5 5.6 5.7 5.8 6. 6. I The pie filling
18、s shall possess the colour and flavour characteristic of the particular kind of fruit used. Fruit glaze shall not exhibit syneresis. The fruit texture in the canned filling shall be firm, not hard or mushy. The fruit component shall be free from defects that affect appearance or eating quality and s
19、hall meet the applicable grade requirements given in par. 5.2, where such grade exists. Fruit ingredients shall be reasonably uniform in size and colour and free from objectionable extraneous material. DETAILED REQUIREMENTS Pie fillings shall be made by processing with sweetening ingredient clean, s
20、ound, mature, commercially prepared, fresh, frozen, canned or dried fruit, such as peach, blueberry, cherry, raisin, or a combination of strawberry and rhubarb as specified (par. 8.1). The fillings may contain a thickening agent, an acid ingredient to compensate for any deficiency in the acidity of
21、the fruit used, spices, artificial flavouring, food colour and a preservative. Bluebemes, chemes and peaches used as an ingredient shall meet the following grade standard as specified in the regulations mentioned in par. 2.1.2: Fresh: Canada No. 1 Frozen: Canada B or better Canned: Canada Choice or
22、better. Unless otherwise specified (par. 8. i) the chemes shall be pitted and stemmed red and sour cherries. For each 3400 g of pie filling not more than one pit, piece of pit or one unpitted cherry may be present. The minimum amount of strawberries in the rhubarb-strawberry pie filling recipe shall
23、 be 10% and the proportion rhubarb/strawberries shall not be more than 3.3:l in the recipe. Washed, Drained Fruit Weight - The minimum percentage by mass of washed, drained fruit in the filling shall be as given in Table 1 for different fruits, when determined in accordance with par. 7.2.1. TABLE 1
24、Minimum Percentage of Washed Drained Fruit in the Filling I Fruit I Percentage by Mass Raisin Blueberry Cherry Peach(Slices/strips) Strawberry- Rhubarb 30.0 35.0 50.0 39.0 35.0 Soluble Solids - The pie fillings shall contain at least 30% soluble solids, when determined by a refractometer in accordan
25、ce with the AOAC methods 3 1.01 1 and 22.024. Consistency - The ease of flow of the pie filling, when measured according to par. 7.2.2 with the Cenco-Bostwick consistency measuring device, shall be 1 to 4 cm per minute. Acidity - The pie fillings shall have a pH between 3.3 and 3.5, when measured by
26、 taking a direct rcriding on a pH-meter. PREPARATION FOR DELIVERY * Unless otherwise specified (par. 8.1) the pie filling shall be packed in 2.84 L cans that are labelled. packed and marked in accordance with commercial practice. In addition, the cases with cans shall be marked with riiimih and year
27、 of canning on one end of each case and thc minimum character height shall be 1.25 crn. (Onl? c,idc.d date marking is not acceptable). 2 32.234 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from
28、 IHS-,-,- 7. 7.1 7.2 7.2.1 7.2.1.1 7.2.1.2 7.2.1.3 7.2.2 7.2.2.1 1.2.2.2 8. 8.1 8.2 8.2.1 8.2.2 8.2.3 8.2.4 32.234 CGSB 32.234 92 1874650 OOL5L77 396 TESTING Sampling - Sampling for inspection and testing shall be left to the discretion of the inspection authority, unless a specific sampling plan is
29、 specified (par. 8.1). Methods ofTest Determination of Washed, Drained Fruit Mass Percentuge Apparatus A 2.36 mm sieve (No. 8) meeting the requirements of CANKGSB-8.1 A balance precision 0.1 g A wash basin with tap producing gentle flow of warm water (not over 60C). Procedure - Weigh the can with th
30、e contents. Weigh the sieve. Open the container and empty the contents onto the sieve. Weigh the washed and dried container. Dissolve the jelly by adding warm water (about 60C) on the sieve until pulp and pieces are well separated. Allow to drain 5 min. Gently press the fruit with a spatula to remov
31、e excess water. Weigh the sieve with the fruit contents. Calculation - Calculate the percentage of washed drained fruit (by mass) as follows: mass of sieve with fruit - mass of sieve mass of can with filling - mass of container Percentage of drained fruit = Determination of Consistency Apparatus A C
32、enco-Bostwick consistency measuring device (Note i) A thermometer, precision 1 “C A straight spatula. Procedure - Condition the sample and the measuring device to a temperature of 22 f 2OC. Take a representative specimen of the product. Place the Cenco-Bostwick measuring device in a level position o
33、n a table and close the metal barrier. Pour the specimen into the non-graduated part of the device until it is almost overflowing. Smooth the surface of the specimen with a spatula and level the surface with the edges of the device. Raise the metal barrier and start the stopwatch simultaneously. Let
34、 the product flow for 60 s. Read the scale in centimetres at the furthest point reached and record the result and the product temperature. NOTES Options - The following options must be specified in the application of this specification: a. Type of pie filling required (name of the fruit, par. 5.1) b
35、. Type of cherries, if other than as specified (par. 5.3) c. Packaging, labelling, packing and marking details, if other than as apecified (par. 6.1) d. If size of container other than 2.84 L is required (par. 6.1) e. Sampling, if a specific plan is required (par. 7.1). Sources of Referenced Publica
36、tions The publication referred to in par. 2.1.1 may be obtained from the Canadian General Standards Board, Sales Centre, Ottawa, Canada KIA 1G6. Telephone (613) 941-8703 or 941-8704. Fax (613) 941-8705. The publications referred to in par. 2.1.2 and 2.1.3 may be obtained from the Canada Communicatio
37、n Group, Publishing, Ottawa, Canada KIA OS9. Telephone (819) 956-4802. The general principles of food hygiene referred to in par. 2.1.3 may be obtained from the Department of National Health and Welfare, Health Protection Branch, Field Operations Directorate, Ottawa, Ontario K1A 1 B7. The publicatio
38、n referred to in par. 2.1.4 may be obtained from the Association of Official Analytical Chemists, 2200 Wilson Boulevard, Suite 400, Arlington, VA 22201, U.S.A. Telephone (703) 522-3032. Note 1: The Cenco-Bostwick measuring device is uvailuble from Prolabec, 7957 Sr. Michel Boulevard. Monrrrol. Quebec HIC 3C9. Telephone (514) 374-3221. 3 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-
