Codex Stan 117-1981 Revised Codex Standard For Bouillons And Consommés
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ID： |
97B15FBE6FAC4F6290B27D45303C9C7F |
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文件大小(MB)： |
0.02 |
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页数： |
6 |
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日期： |
2004-12-24 |
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文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
CODEX STAN 117-1981, Rev. 2-2001 Page 1 of 6,REVISED CODEX STANDARD FOR BOUILLONS AND CONSOMMéS,CODEX STAN 117-1981, Rev. 2-2001,1 SCOPE,This Standard applies to bouillons, consommés (meat and poultry) and similar products named by,other corresponding culinary terms intended for direct consumption and presented either in their ready-to-eat,or in dehydrated, condensed, frozen or concentrated form.,2 DESCRIPTION,2.1 PRODUCT DEFINITIONS,2.1.1 Bouillons and Consommés,Bouillons and consommés are thin clear liquids obtained either by cooking of suitable protein-rich,substances or their extracts and/or hydrolysates with water, with or without the addition of seasonings and/or,flavouring substances, edible fats, sodium chloride (salt), spices and their natural extracts or distillates or,other foodstuffs to improve their taste, and such additives as are permitted in Section 4, or by reconstitution,of an equivalent mixture of dehydrated ingredients according to the directions for use.,2.1.2 Beef,Beef from bovine carcasses from which the thick ligaments and the larger fat tissues have been,removed and with an average content of 70% visible lean beef. In order to reach 35 mg creatinine/l in beef,bouillon 10 – 12 g of such raw beef meat is necessary. The variation of the creatinine content in beef meat,changes the amount of raw beef meat to be used in correlation.,2.1.3 Beef Extract,Beef extract is the concentrate of water-soluble components of raw beef; it is free of coagulable,albumin, gelatine and fat.,The beef extract requirements listed in 3.2.1.1 and 3.2.1.2 are calculated on the basis of beef extract,containing 60 % dry matter, added salt excluded.,Min. creatinine (on dry matter, added salt excluded): 8.5 % based on the AIIBP reference method.,The variation of the dry matter content changes the creatinine content in correlation and the amount,of beef extract to be used.,2.1.4 Poultry,Poultry may consist of poultry meat, poultry fat, raw eviscerated carcasses of poultry or meat,extracts of poultry origin. Poultry may refer to chicken, duck, goose, turkey and other birds, e.g., emu,ostrich, game birds and the chicks thereof.,2.2 FORMS OF PRESENTATION,2.2.1 Ready-to-eat Bouillons and Consommés are products intended to be consumed as presented with or,without heating.,2.2.2 Condensed and Concentrated Bouillons and Consommés means liquid, semi-liquid or paste-like,products which, after the addition of water according to the directions for use, yield food preparations which,comply with those defined in sub-section 2.1.1 of this Standard.,2.2.3 Dehydrated Bouillons and Consommés means dry products which, after reconstitution with water,according to the directions for use and with or without heating, yield food preparations which comply with,those defined in sub-section 2.1.1 of this Standard.,CODEX STAN 117-1981, Rev. 2-2001 Page 2 of 6,3 ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 PURITY REQUIREMENTS,All ingredients shall be clean, of sound quality and fit for human consumption. They shall be in,accordance with the latest edition of the Codex International Codes of Hygienic Practice for the respective,ingredients. Water shall be of potable quality in accordance with the latest edition of the WHO Guidelines,for Drinking Water Quality.,3.2 COMPOSITIONAL REQUIREMENTS,The following requirements apply to the product when prepared ready-for-consumption in,accordance with the directions for use.,3.2.1 Meat Bouillon and Meat Consommé shall be prepared by using beef meat and/or beef extracts with,or without the use of other meats or meat extracts than those of bovine origin.,3.2.1.1 Meat Bouillon shall contain per litre:,Beef, expressed as fresh meat min. 10 g,or,Beef extract min. 0.67 g,Sodium chloride max. 12.5 g,3.2.1.2 Meat Consommé shall contain per litre:,Beef, expressed as fresh meat min. 15 g,or,Beef extract min. 1 g,Sodium chloride max. 12.5 g,3.2.2 Poultry Bouillon shall contain per litre:,Total Nitrogen min. 100 mg,Sodium chloride max. 12.5 g,3.2.3 Other Bouillons shall contain per litre:,Total Nitrogen min. 50 mg,Sodium chloride max. 12.5 g,3.3 SPECIFIC PROHIBITIONS,The addition of creatinine as such to products covered by this Standard shall not be permitted.,4 FOOD ADDITIVES,INS No Food Additive Maximum Level,(on ready-to-eat-basis),4.1 ACIDITY REGULATORS,Any acidity regulators listed in Table III of the Codex General Standard for Food Additives,(CODEX STAN 192-1995, Rev. 3-2001).,514 Sodium sulphates,574 Gluconic acid (D-),Limited by GMP,CODEX STAN 117-1981, Rev. 2-2001 Page 3 of 6,339 Sodium phosphates,340 Potassium phosphates,450i Disodium diphosphate,450ii Trisodium diphosph……
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