1、CGSB 32=283M 91 m LB74650 0035252 9T7 m 32.281111 August 1991 Supredes 32-GP-28 1M ( Specification Dehydrated Soup Mixes, Instant and Simmer Canadian General Standards Board Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking
2、permitted without license from IHS-,-,-CGSB 32.28LM 91 W 3874650 0035253 833 W 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
3、 and public sectors. CGSB has been accredited by 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 Can
4、ada. In addition to standards it publishes as national 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,
5、 arc developed in conformance with the policies described 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
6、 states the procedures to determine if the requirements 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
7、 subject to review and revision at any time. so as to ensure that they keep abreast of technological propss. 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 shee
8、ts or in new editions of specifications. An up-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 pr
9、imary 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 particuiar purpose. Many tests required by CGSB specifications are inhmntly hazardous. CGSB neither assumes
10、nor accepts any responsibility for any injury 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 COMOCC with this specification. Users of this specification arc expressly advised th
11、at determination of the validity of any such patent rights arc entirely their own responsibility. Further information on CGSB and its services and standards may be obtained from: The Secretary Canadian General Standards Board Ottawa. Canada KIA 1G6 How to order -3 Publications: by Telephone - (819)
12、956-0425 or - (819) 956-0426 by Fax - (819) 956-5644 - CGSB, Sales Unit Ottawa, canada K1A 1% by Mail in Person - Place du Portage m, 9c1 11 Laurier Street Hull, Quebec Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permi
13、tted without license from IHS-,-,-CGSB 32*28LM 91 L874b50 0035254 77T I Canadian General Standards Board 32.281111 August 1991 Supersedes 32-GP-281M March 1982 SPECIFICATION DEHYDRATED SOUP MIXES, INSTANT AND SIMMER This specification supersedes former CGSB standard 32-GP-28 1M which is now withdraw
14、n. Prepared by the Canadian General Standards Board es Published August 1991 by the Canadian General Standards Board Ottawa, Canada K1A 1G6 Minister of Supply and Services Canada - 1991 No part of this publication may be reproduced in any form without the prior permission of the publisher. Copyright
15、 Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32.28LM 9L.m L87llb50 0035255 bob CANADIAN GENERAL STANDARDS BOARD COmITTEE ON CONDIMENTS, FLAVOURINGS AND OTHER SPECIALTY PREPARATIONS (Me
16、mbership at date of approval) Awde, D. Audet, E. Bellec, Y. Famum, C. Fredericks, M. Gray, D. Knight, R.M. Mercer, J. Reffes, H. Trepanier, Capt J. Siikanen, E. Secretary Stange Canada Inc. Department of Supply and Services Thomas J. Lipton Inc. Canada Packers Inc. Select Food Products Ltd. Delico C
17、orporation General Foods Inc. Department of National Health and Welfare Nestle (Canada) Ltd. Department of National Defence Canadian General Standards Board Acknowledgment is made for rhe French translation of this Canadian General Standards Board specipcation by the Translation Bureau of the Depart
18、ment of the Secretary of State. 32.281M Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32.28Lfl 91 1874b50 001525b 5Y2 1. 1.1 1.2 2. 2.1 2.1.1 2.1.2 2.1.3 2.1.4 2.2 3. 3.1 3.2 3
19、2.281M August 1981 Supersedes 32-GP-281M March 1982 CANADIAN GENERAL STANDARDS BOARD DEHYDRATED SOUP MIXES, INSTANT AND SIMMER SCOPE This specification applies to dehydrated soup mixes and soup bases that can be reconstituted for use by adding water. Besides the mixes that require simmering, the ins
20、tant mixes are included. The specification is intended to be used by food services in procurement of food. The testing and evaluation of a product against this specification may require the use of materials and/or equipment that could be hazardous. This document does not purport to address all the s
21、afety aspects associated with its use. Anyone using this specification has the responsibility to consult the appropriate authorities and to establish appropriate health and safety practices in conjunction with any existing applicable regulatory requirements prior to its use. APPLICABLE PUBLICATIONS
22、The following publications are applicable to this specification: The Department of Agriculture The Canada Agricultural Products Act The Processed Products Regulations The Processed Poultry Regulations The Meat Inspection Act and Regulations. The Department of National Health and Welfare The Food and
23、 Drugs Act and Regulations The General Principles of Food Hygiene for Use by the Food Industry in Canada, Code of Practice. The American Oil Chemists Society (AOCS) The Official and Tentative Methods of the AOCS. The Association of Official Analytical Chemists (AOAC) The Official Methods of Analysis
24、 of the AOAC. Reference to the above publications is to the latest issues. The sources for these publications are shown in the Notes sect ion. DEFINITIONS Instant soup mix - A dry mix that disperses readily in hot water (above 85OC) after stirring for not more than two minutes and rehydrates into a
25、smooth soup. Simmer soup mix - A dry mix that can be rehydrated into a smooth soup by adding water and simmering the mix while stirring, not more than 20 min. 1 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted wit
26、hout license from IHS-,-,-CGSB 32.283M 93 387Yb50 0035257 Y89 = 4. CLASSIFICATION 4.1 Dehydrated soup mixes shall be supplied as instant or simmer mix in the following types as specified (par. 9.1). Additional types may also be specified. Type of Mix 1. Beef-noodle 2. Chicken-noodle 3. Vegetable-noo
27、dle 4. Beef-vegetablenoodle 5. Chicken-rice 6. Chicken-vegetable 7. Onion (french, toasted) 8. Creamofpea(green) 9. cream of asparagus 10. Cream of mushroom 11. Cream of celery 12. Cream of leek 13. Creamof onion 14. Cream of chive 15. Cream of chicken 16. Creamof tomato 17. Pea (French Canadian sty
28、le) 18. Vegetable (tomato) 19. Vegetable (bee0 20. Vegetable (cream) 21. Lentil 22. Bean 23. Consomm (beef, chicken fish, other) Simmer X X X X X X X X X X X X X X X X X X X X X X X Instant X X X X X X X X X X X X X X X X X X X X 4.2 Dehydrated soup base shall be supplied as simmer mix in the follow
29、ing flavours as specified (par. 9.1): - chicken - beef - hm - fish - other, as specified. 5. GENERAL REQUIREMENTS 5.1 In addition to meeting the requirements of this specifkation, dehydrate soup and soup base mixes shall meet the requirements of the Acts and Regulations referred to in par. 2.1.1 and
30、 2.1.2. Ail ingredients shall be clean, sound, wholesome and free from foreign material. The mixes shall be processed and packaged under sanitary conditions accarding to the general principles given in par. 2.1.2. 5.2 2 32381M Copyright Canadian General Standards Board Provided by IHS under license
31、with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32.281M 91 187qb50 0015258 315 6. 6.1 6.2 6.3 6.4 6.5 6.6 6.7 6.8 6.9 6.10 6.11 7. 7.1 7.2 DETAILED REQUIREMENTS When reconstituted in accordance with the manufacturers instructions, the soup shall posse
32、ss the consistency, flavour, appearance and aroma characteristic of a soup prepared from fresh ingredients. Dehydrated vegetables - Dehydrated vegetables included in the soup mix shall meet the requirements of the grade Canada Fancy as specified in the Processed Products Regulations (par. 2.1.1). Ve
33、getable Shortening - The vegetable shortening included in the soup mix may be hydrogenated and contain antioxidant The stability of the fat shall be at least 100 h, when determined as given in par. 8.3.1. Rendered poultry or beef fat - The rendered poultry or beef fat shall be processed in an establ
34、ishment registered under the regulations given in par. 2.1.1. At the time of packaging the peroxide value of the poultry fat shall not exceed 6 miiiiequivalentdkg and free faay acid content shall not exceed 0.75%, expressed as oleic acid when measured as given in par. 8.3.1. Dried chicken meat, beef
35、 or pork - Dried meat shall be prepared from cooked chicken respectively beef or pork in an establishment registered under the regulations given in par. 2.1.1. They shall have good flavour and odour and be reduced to smaii pieces or powder to provide proper distribution in the finished mix. Hydrolyz
36、ed vegetable protein - Hydrolyzed vegetable protein (HVP) shall be derived by hydrolysis of protein Erom com, soybean, wheat or any combination thereof. The HVP shall have a characteristic odour and flavour. The sait content of the HVP shall not exceed 35% (chloride calculated as sodium chloride). T
37、he hydrolyzed protein shall be soluble in 30C water at least 5 g/100 mL. The pH of a 2% solution shall be 4.3 to 7.0. The finished dry mix shali be a free-flowing mixture and shall not have any foreign material, flavour, odour or colour. The moisture content of the product shall not exceed 4.5%, the
38、 sait content shall not exceed 15% and the total fat content shall not exceed 6% when analyzed as given in par. 8.3.2. When rehydra according to the directions (par. 7.3.1) the paiatabiiity of the delivered soup shall be equal to that of the tender sample (par. 8.2). The rehydrated soup shall be fre
39、e from scorched, musty, rancid or other off-flavours. The consistency shall be smooth and neither excessively thin nor excessively thick. The soup shall be free from any hard or gritty lumps. The rehydrated soup that requires simmering shall not stick to the sides or bottom of the heating vessel, wh
40、en stirred frequently during the heating and simmering. All types of vegetable soup mixes shall contain at least 25% dried vegetables (types 18,19 and 20). The instant soup mixes with noodles and vegetables (type 3) shall contain at least 30% noodles in the dry mix by mass. The instant soup mix with
41、 noodles (types 1,2 and 3) shall not contain more than 60% noodles and the simmer soup mixes not more than 50% noodles in the dry mix by mass. The delivered product shall contain ali ingredients as in the tender sample (par. 8.2). When specified (par. 9.1) the soup mix or base shall be fr& from mono
42、sodium glutamate. Any presence of monosodium glutamate shall be shown in the list of ingredients. Shelf-Life - The shelf-life of the dry mixes shall be at least 18 months when stored in unopened packages at a temperature not above 2loC, except that the minimum sheif-life of the creamed soups may be
43、9 months. PREPARATION FOR DELIVERY Unless otherwise specified (par. 9.1) normal commercial packaging, packing, labeliing and marking shall apply in addition to the requirements given below: Packaging - The soup mixes shall be packaged in airtight boxes, lined cannisters or laminated pouches of a siz
44、e that yields a specified volume of the rehydrated soup (par. 9.1). The usual yields per package are as follows: - instant soup mixes: 175 mL - simmer soup mixes: 1, 2,4 and 4.5 L. 32.281M 3 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproducti
45、on or networking permitted without license from IHS-,-,-CGSB 32-281M 71 m 1874650 0035257 253 m 7.3 7.3.1 7.3.2 8. 8.1 8.2 8.3 8.3.1 8.3.2 9. 9.1 9.2 9.2.1 9.2.2 9.2.3 9.2.4 4 Labelling and Marking Each individual package shall be labelled with the following information: Type of mix List of ingredie
46、nts in descending order (see also par. 6.10) Manufacturers name or trademark Directions for rehydration Quantity of reconstituted product Date of packaging (month and year). Each shipping container shall be marked with the quantity of reconstituted product and with the date of packaging (month and y
47、ear). INSPECTION AND TESTING Sampling - Sampling for inspection shall be left to the discretion of the inspection authority, unless a specific sampling plan is specified (par. 9.1). Tender Samples - The supplier shall submit with each tender the trade package in which the delivery is to be made and
48、a sufficient quantity of the dehydrated mix to yield at least 4 L of soup. Testing Determination of Fat SabiIQ, Peroxide Value and Free Fat Acids - The fat stability, peroxide value and free fatty acids shall be determined in accordance with the AOCS methods Ca 12-57, Cd 8-53 and Ca 5A-40. Determina
49、tion of Fat, Moisture and Salt Content - The fat, moisture and salt contents shall be determined in accordance with the applicable, latest AOAC methods. NOTES Options - The following options must be specified in the application of this specification: a. If instant or simmer soup mix is desired (par. 4.1) b. Type or flavour of mix (par. 4.1 and 4.2) c. Packaging, packing, labelling and marking details, if other than given in par. 7.1, 7.2 and 7.3
