1、May 2010 Translation by DIN-Sprachendienst.English price group 12No part of this translation may be reproduced without prior permission ofDIN Deutsches Institut fr Normung e. V., Berlin. Beuth Verlag GmbH, 10772 Berlin, Germany,has the exclusive right of sale for German Standards (DIN-Normen).ICS 67
2、.220.10!$ey“1668656www.din.deDDIN EN ISO 7540Ground paprika (Capsicum annuum L.) Specification (ISO 7540:2006)English translation of DIN EN ISO 7540:2010-05Gemahlener (pulverisierter) Paprika (Capsicum annuum L.) Spezifikation (ISO 7540:2006)Englische bersetzung von DIN EN ISO 7540:2010-05Paprika (C
3、apsicum annuum L.) en poudre Spcifications (ISO 7540:2006)Traduction anglaise de DIN EN ISO 7540:2010-05www.beuth.deDocument comprises pagesIn case of doubt, the German-language original shall be considered authoritative.1705.10 DIN EN ISO 7540:2010-05 A comma is used as the decimal marker. National
4、 foreword This standard has been prepared by Technical Committee ISO/TC 34 “Food products” (Secretariat: AFNOR, France), Subcommittee SC 7 “Spices, culinary herbs and condiments” (Secretariat: BIS, India) in collaboration with Technical Committee CEN/SS C01 “Food products” (Secretariat: CMC). Based
5、on the results of the unique acceptance procedure, ISO 7540:2006 has been adopted as a European Standard. The responsible German body involved in its preparation was the Normenausschuss Lebensmittel und landwirtschaftliche Produkte (Food and Agricultural Products Standards Committee), Working Commit
6、tee NA 057-05-07 AA Gewrze und wrzende Zutaten. The DIN Standards corresponding to the International Standards referred to in this document are as follows: ISO 928 DIN 10223 ISO 930 DIN 10223 ISO 948 DIN EN ISO 948 ISO 7541 DIN EN ISO 7541 ISO 15161 DIN EN ISO 15161 ISO 22000 DIN EN ISO 22000 Nation
7、al Annex NA (informative) Bibliography DIN 10223, Analysis of spices and condiments Determination of total ash and acid-insoluble ash DIN EN ISO 948, Spices and condiments Sampling DIN EN ISO 7541, Ground (powdered) paprika Determination of total natural colouring matter content DIN EN ISO 15161, Gu
8、idelines on the application of ISO 9001:2000 for the food and drink industry DIN EN ISO 22000, Food safety management systems Requirements for any organization in the food chain 2 EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 7540 February 2010 ICS 67.220.10 English Version Ground paprika
9、 (Capsicum annuum L.) Specification (ISO 7540:2006) Paprika (Capsicum annuum L.) en poudre Spcifications (ISO 7540:2006) Gemahlener (pulverisierter) Paprika (Capsicum annuum L.) Spezifikation (ISO 7540:2006) This European Standard was approved by CEN on 31 January 2010. CEN members are bound to comp
10、ly with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN Manageme
11、nt Centre or to any CEN member. This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the
12、official versions. CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania,
13、Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management Centre: Avenue Marnix 17, B-1000 Brussels 2010 CEN All rights of exploitation in any form and by any means reserved world
14、wide for CEN national Members. Ref. No. EN ISO 7540:2010: EContents Page Foreword. 3 Introduction 4 1 Scope . 5 2 Normative references . 5 3 Terms and definitions. 5 4 Specifications 6 4.1 Description 6 4.2 Taste and odour 6 4.3 Presence of insects, moulds, etc. . 7 4.4 Extraneous matter 7 4.5 Adult
15、erants 7 4.6 Quality categories. 7 5 Test methods. 8 6 Contaminants 8 7 Hygienic requirements . 8 8 Packaging, marking or labelling 8 8.1 Packaging 8 8.2 Marking 8 Annex A (normative) Determination of moisture content 10 Annex B (informative) Recommendations relating to storage and transport conditi
16、ons. 13 Annex C (informative) Selected list of common names for Capsicum annuum L. in different languages 14 Bibliography . 15 2DIN EN ISO 7540:2010-05 EN ISO 7540:2006 (E) Foreword The text of ISO 7540:2006 has been prepared by Technical Committee ISO/TC 34 “Food products” of the International Orga
17、nization for Standardization (ISO) and has been taken over as EN ISO 7540:2010. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by August 2010, and conflicting national standards shall be withdrawn a
18、t the latest by August 2010. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. According to the CEN/CENELEC Internal Regulations, the na
19、tional standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherland
20、s, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and the United Kingdom. Endorsement notice The text of ISO 7540:2006 has been approved by CEN as a EN ISO 7540:2010 without any modification. 3DIN EN ISO 7540:2010-05 EN ISO 7540:2006 (E) Introduction Paprika (Capsi
21、cum annuum L.) originates from South America. The plant arrived in Europe after the discovery of the American continent (1492) and spread across the world in subsequent centuries. Until the turn of the 19th century, the pungent ground (powdered) paprika was mainly known as a medicine. Shepherds used
22、 it as a spice, and this use became wider when cultivation of the sweet (non-pungent) varieties was developed. Ground paprika plays an important role mainly in those countries where so-called fatty meals are preferred. The taste and natural colouring compounds of ground paprika improve the hedonic v
23、alue of this type of meal. In addition, part of the natural carotene content of paprika is provitamin A, therefore the natural unsaturated oil content has a heart stimulant effect and the pungent varieties promote digestion. Food industries use ground paprika in large amounts when producing meat pro
24、ducts such as salamis and sausages. It is also used as a spice constituent of dried soups and is added to cheese, chips and spice mixtures. 4DIN EN ISO 7540:2010-05 EN ISO 7540:2006 (E) 1 Scope This International Standard defines the requirements for ground paprika. A method for the determination of
25、 the moisture content of ground paprika is given in Annex A. Recommendations relative to storage and transport conditions are given in Annex B. A list of terms used in different countries for paprika (Capsicum annuum L.) is given in Annex C. This International Standard is not applicable to ground ch
26、illies and capsicums. NOTE Specifications for ground chillies and capiscums are given in ISO 972. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest
27、 edition of the referenced document (including any amendments) applies. ISO 928, Spices and condiments Determination of total ash ISO 930, Spices and condiments Determination of acid-insoluble ash ISO 1108, Spices and condiments Determination of non-volatile ether extract ISO 7541, Ground (powdered)
28、 paprika Determination of total natural colouring matter content1)ISO 7542, Ground (powdered) paprika (Capsicum annuum Linnaeus) Microscopical examination ASTA Analytical Methods 21.3:1998, Pungency of Capsicums and Their Oleoresins (HPLC method) 3 Terms and definitions For the purposes of this docu
29、ment, the following terms and definitions apply. 3.1 extraneous matter substances not belonging to the Capsicum annuum L. plant, and part of plants other than the fruits of Capsicum annuum L. 3.2 additives materials helping to maintain the original quality of the products without hazardous effect on
30、 human health 1) To be revised according to ASTA 21.3. 3.3 adulterants materials added to improve the low quality of the product or to mask its defects EXAMPLES Natural and artificial colouring agents, oleoresins, tomato powder, saccharin. 5DIN EN ISO 7540:2010-05 EN ISO 7540:2006 (E) 4 Specificatio
31、ns 4.1 Description Ground paprika is the product obtained by grinding the ripe dried fruits of different varieties of Capsicum (e.g. Capsicum annuum L. var. longum, Capsicum annuum L. var. grossum, Capsicum annuum L. var. abbreviatum, Capsicum annuum L. var. typicum) of the Solanaceae plant family.
32、Ground paprika is prepared from the pericarp and the seeds of the paprika fruit. It may contain a variable amount of other parts of the fruit, such as the placenta, the calyx and the stalk. The colour of ground paprika varies, according to its quality, from vivid brilliant red through yellowish and
33、brownish-red to pale reddish-brown. Additives (see 3.2), allowed in accordance with the regulations of the target country and after agreement between buyer and seller (antioxidants, anti-caking agents, etc.), may be introduced into the ground paprika. In that case, the final product shall be labelle
34、d in accordance with current regulations. Figure 1 Hanging and standing-up types of fruits of Capsicum annuum L. 4.2 Taste and odour The taste of ground paprika can be pungent or free from pungency; its odour shall be pleasantly aromatic. Ground paprika shall be free of any off-tastes and off-odours
35、, in particular musty or rancid ones, and from any foreign tastes and odours. 6DIN EN ISO 7540:2010-05 EN ISO 7540:2006 (E) 4.3 Presence of insects, moulds, etc. Ground paprika shall be free from living insects, and practically free from dead insects, insect fragments, rodent contamination and mould
36、s visible to the naked eye. 4.4 Extraneous matter The proportion of permissible extraneous matter (see 3.1) present in the ground paprika shall be determined by microscopic examination in accordance with the method described in ISO 7542 and shall form the subject of an agreement between the buyer an
37、d the seller. 4.5 Adulterants The ground paprika shall be free from adulterants (see 3.3). 4.6 Quality categories Ground paprika is mainly graded as a function of its colour, which can be the extractable colour, expressed in ASTA2)colour units according to ISO 7541, or the visible colour, assessed b
38、y comparison with a reference sample, as well as of its degree of pungency, and physical and chemical characteristics (see Table 1). Table 1 Physical and chemical specifications Specifications Categories Characteristic I II III IV Test method Natural colouring matter, in ASTA colour units (minimum v
39、alues) 120 100 80 60 ISO 7541 Capsaicin content, g/g (maximum values) Scoville value (g/g 15) 30a450 30a450 30a450 30a450 ASTA 21.3 Moisture content, mass fraction, % (maximum value) 11 11 11 11 See Annex A Total ash, on dry basis, mass fraction, % (maximum value) 8,0 8,0 8,5 10,0 ISO 928 Acid-insol
40、uble ash, on dry basis, mass fraction, % (maximum value) 0,6b) 0,7b) 0,9b)1,0bISO 930 Non-volatile ether extract, on dry basis, mass fraction, % (maximum value) 17,0 17,0 20,0 25,0 ISO 1108 aAbove this value the ground paprika is pungent. If pungency is required, its degree should be the subject of
41、the agreement between the buyer and the seller. bIf the product contains an anti-caking agent, this value is allowed to be higher by 1 %.2) ASTA: American Spices Trade Association. 7DIN EN ISO 7540:2010-05 EN ISO 7540:2006 (E) 5 Test methods The samples of ground paprika shall be analysed in order t
42、o ascertain their conformity to the specifications of this International Standard by following the test methods referred to in 4.6 and Table 1. 6 Contaminants The Codex Alimentarius Commission has not yet published provisions for maximum limits of contaminants (heavy metals, pesticide residues, myco
43、toxins, etc.) of ground paprika. However, progress in this field is continuous, therefore it is advisable to check whether or not new limit(s) for contaminant(s) is/are published. The European Commission (EC) regulated the maximum levels of some mycotoxins as follows: 5,0 g aflatoxin B1per kilogram
44、of ground paprika and 10,0 g total aflatoxin per kilogram of ground paprika1, 2. However, national regulation in various other countries may be different from the EC regulation, so it is advisable to take into account the relevant food safety legislation in force in the target country in delivery co
45、ntracts. 7 Hygienic requirements 7.1 It is recommended that the ground paprika be prepared in accordance with the appropriate sections of the Recommended International Code of Practice General Principles of Food Hygiene3and the Code of Hygienic Practice for Spices and Dried Aromatic Plants4. 7.2 The
46、 product shall be free from microorganisms in amounts which may represent a hazard to health; more detailed requirements should be specified in the contract made between the seller and the buyer, shall be free from parasites which may represent a hazard to health, and shall comply with relevant food
47、 safety legislation in force in the target country. ISO 151615is recommended for developing an adequate quality management system including hygienic requirements, and ISO 220006is recommended for developing a food safety management system. 8 Packaging, marking or labelling 8.1 Packaging The ground p
48、aprika shall be packed in new, sound, clean, sealed packaging made of material which cannot affect the colour of the product. The packaging material should be impervious to fat and to aroma (e.g. plastic bags, new jute sacks lined with plastic material, or tin-plate containers). 8.2 Marking 8.2.1 Each package shall be marked or labelled with the following particulars: a) name of the product (botanical name and type of presentation), and trade name or brand name, where appropriate; b) quality cate
