첨부 베트남 면류 관련 기준 규격
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TCVN 5577 : 2004
Preface
TCVN 5777: 2004 replaces ISO 5777: 1994;
TCVN 5777: 2004 by Technical Committee ISO / TC / F1 Cereals and pea compiled on the basis of the draft proposals of the Technical Centre for Standards and Quality 3, the Directorate for Standards and Quality Review approval, the Ministry of Science and Technology issued.
INSTANT NOODLES
Instant noodles
1. Scope of Application
This standard applies to all kinds of instant noodles were packed, with or without seasoning packet, or wheat were mixed / spray available spices; ready-to-eat or eat immediately after immersion in boiling water for the specified time.
2. Normative references
The following referenced documents are necessary for the application of standards.
For the record year referenced documents issued shall be subject to version yet. For the record referenced documents not issued shall be applied in the latest version, including the amendment. For ISO accepted international standards, it recommended adoption of an international standard version of the latest, if appropriate.
• TCVN 4591: 1988, Canned. The method to determine the amount of sodium chloride salt.
• TCVN 4829: 1989 (ISO 6579: 1983), Microbiology. General guidance methods to detect Salmonella.
• TCVN 4830: 1989 (ISO 6888: 1983), Microbiology. General guidance for enumeration of Staphylococcus aureus. Colony count technique
• TCVN 4884: 2001 (ISO 4833: 1991), Microbiology. General guidelines on quantitative microorganisms. Colony count technique at 30 0C.
• TCVN 4991: 1989 (ISO 7937: 1985), Microbiology. General guidelines on Clostridium perfringens count method. Colony count technique.
• TCVN 4992: 1989 (ISO 7932: 1987), Microbiology. General guidelines bacillus cereus count. Colony count technique at 30 0C.
• TCVN 4993: 1989 (ISO 7954: 1987), Microbiology. General guidelines on yeast and mold count. Colony count technique at 25 0C.
• TCVN 5603: 1998 [CAC / RCP 1-1969; REV 3 (1997)], Code of practice on the general principles of food hygiene.
• TCVN 5604: 1991 (ST SEV 4710-84), food products and condiments. General conditions to conduct sensory evaluation.
• TCVN 6121: 1996 (ISO 3960: 1977), oils and vegetable fats. Determination of peroxide.
• TCVN 6127: 1996 (ISO 660: 1983), oils and vegetable fats. Determination of acid number and acidity.
• TCVN 6404: 1998 (ISO 7218: 1997) Microbiology of food and animal feed. General principles for microbiological examination
• TCVN 6846: 2001 (ISO 7251: 1993), Microbiology. General guidelines on quantitative assumptions Escherichia coli - number technique with the greatest probability.
• TCVN 6848: 2001 (ISO 4832: 1991), Microbiology. General guidance for the enumeration of coliforms. Colony count technique.
• TCVN 7087: 2002 [CODEX STAN 1: 1985 (Rev. 1-1991, Amd. 1999 & 2001)], the labeling of pre-packaged food.
• ISO 712: 1998 Cereals and cereal products. Determination of moisture content.
Routine reference method (Cereals and cereal products. Determination of moisture.
Method normal standards).
• ISO 6887-1: 1999, Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for Microbiological Examination. Part 1: General rules for the Preparation of the initial suspension and decimal dilutions (Microbiology of food and animal feed - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination things. Part 1: General principles for the preparation of the initial suspension and decimal dilutions).
• CAC / GL 24: 1997, General guidelines for use of the term "Halal" (General Guidelines when using the term "Halal").
3. Terms and definitions
In this standard the following definitions apply:
Instant noodles (instants noodles):
Is the product made from wheat flour is the main ingredient, with or without other elements. Instant noodles are characterized by the use of the preliminary gelatinized (cooked), then dewatered by frying, or by other (non-fried noodles).
4. Technical Requirements
4.1. Sensory quality
4.1.1. The sensory quality of the noodles, is specified in Table 1
Table 1 - Requirements sensory character of noodle
Criteria Requirements
1. Color Homogenous, characteristic for each type of product, not burnt, two face little difference.
2. flavor Characteristics for each product type, eat not see live, no strange smells like musty, burnt, acrid ... …
3.statue
The mass or the shape defined, homogenous and appropriate for each type of packaging, no crumbling, no foreign objects; after immersion in boiling water according to the manufacturer's instructions, the noodles are not broken, crushed, not sticky.
4.1.2. Request outside to pack spices: Must closed, dry and clean.
4.2. Physical chemistry criteria –
Physical chemistry criteria of instant noodles, which are specified in Table 2.–
Table 2 - Physical chemistry criteria of instant noodles–
Criteria Maximum limit
Fried noodle Not fried noodle 1. The humidity of noodles,% mass 4 5,0 12,5 2. fat content of noodele,% mass 20 -3. The acidity of noodles, mg KOH / g of fat
extracted from squeezed noodles and packet spice
2,0
-4. The peroxides of noodles, meq / kg fat extracted from squeezed noodles and packet spice
20
-5. The percentage of sodium chloride (NaCl) of
noodles,% mass 2,5
6. Content of ash insoluble in hydrochloric acid
(HCl) of noodles,% mass 0,1
4.3.Critieria of microorganism
The microbial criteria indicators of instant noodles, is specified in Table 3.
Table 3 the criteria of microbial of noodle –
Criteria Maximum level
1.total aerobic bacteria in 1 g / product 104 2. A number of Coliforms in 1 g / product 10 3. A number of Escherichia Coli in 1 g / product 3 4. A number of Staphylococcus aureus in 1 g / product 10 5. A number of Clostridium Perfringens in 1 g / product 10 6. A number of Bacillus Cereus in 1 g / product 10 7. A number of Salmonella in 25 g / product ND 8. Total of mold and yeast in 1 g / product 102
4.4. Food Additives
Use of food additives in accordance with current regulations [1].
4.5. Food hygiene: TCVN 5603: 1998 [CAC / RCP 1-1969; REV 3 (1997)].
5. Test Method 5.1. Sample
5.1.1. General requirements
Samples were taken from each consignment. Shipment is a unit of packaged instant noodles given the same names, the same type of trademark, are contained in the same type of packaging, produced in the same time by the same base production and delivery is the same batch.
Unit packing instant noodles packaging unit directly as: packages, boxes, glass ...
Weight per shipment by stakeholder agreement.
While sampling must observe trademarks, packaging condition of shipments and record observations. When sampling to make records sampled with the necessary information.
5.1.2. Sampling to check the packaging, labeling, net weight and the sensory quality
a) Normal check: Sampling under option 1, Table 4.
Option 1 :
Table 4 - The number of samples taken to test the quality and level of acceptance (Level examination I, AQL = 6.5) Batch size
(The packaging units in a batch)
Sample size (The packaging unit is
removed)
Acceptable quality level (The packaging units
accept defective) 4 800
£ 6 1
4 801 24 000– 13 2
24 001 48 000– 21 3
48 001 84 000– 29 4
84 001 144 000– 38 5
144 001 240 000– 48 6
> 240 000 60 7
b)Check the referee or evaluate the product conformity certification criteria: sampling under option 2, table 5.
Option 2:
Table 5 The number of samples taken to test the quality and level of acceptance– (Level examination I, AQL = 6.5) Batch size
(The packaging units in a batch)
Sample size (The packaging unit is
removed)
Acceptable quality level (The packaging units
accept defective) 4 800
£ 13 2
4 801 24 000– 21 3
24 001 48 000– 29 4
48 001 84 000– 38 5
84 001 144 000– 48 6
144 001 240 000– 60 7
> 240 000 72 8
5.1.3. Sampling to check the physical - chemical and microbiological criteria
5.1.3.1. General requirements
Total samples to be taken to analyze the Physical - chemical and microbiological packaging is 38 units. It is possible to use the packaging unit was not destroyed after checking the organoleptic indicators (5.3). If the number of packaging units can use it to grab more insufficient to fully 38 packaging unit by taking random.
5.1.3.2. Sampling to check the physical chemical criteria–
Get 18-unit packs of 38 units of packaging and divided into 2 groups of samples.
- Group I: 9 packaging unit for analysis.
- Group II: 9 unit used to store packages.
From the first group, divided into 2 groups of samples:
- Group A: 3-unit packages for the analysis of indicators of squeezed noodles.
- Group B: 6 units of packaging used for the analysis of indicators of noodles.
5.1.3.3. Sampling to check the microbiological criteria
Get 20 units remaining packages of 38 units of packaging and divided into 2 groups of samples.
- Group III: 10 packaging unit for analysis.
- Group IV: 10 packaging unit used to store.
In commercial transactions, the parties concerned may agree different sampling schemes.
5.2. Sample preparation
Using grinder / mixer food suitable for sample preparation.
5.2.1. Prepare samples for testing the physical chemical criteria–
5.2.1.1. Sample preparation to determine the criteria of noodles
From sample group A (5.1.3.2), open all noodles, noodles and retrieve the crushed squeezed so that passes through a hole 1 mm sieve size.
Then the samples were stored in glass vials dry, wide mouth, stoppered and sealed.
5.2.1.2. Sample preparation to determine the criterias of noodles
From the sample group B (5.1.3.2), open all packages of noodles, mashed dry common ingredients of noodles (noodles and spices squeezed in solid or dry) that passes through hole 1 mm sieve size.
Mix dried sample was crushed part with spices in liquid or paste so obtained homogeneous mixture.
The samples were stored in glass vials dry, wide mouth, stoppered and sealed.
5.2.2. Preparing samples for testing of microbial criteria of noodles, see Appendix C.
5.3. Identifying the sensory quality
5.3.1. General conditions for sensory evaluation, according to ISO 5604: 1991 (ST SEV 4710-84).
5.3.2. Check the packaging, labeling and net weight
Check the packaging, labeling and net weight is taken on each unit package.
5.3.3. Identifying the sensory quality, degree of ripeness of squeezed dry noodles and quality of wheat squeezed after soaking in boiling water
5.3.3.1. Identifying the sensory quality
After inspecting the packaging, labeling and net weight (5.3.2), taking 3 units
packaging to check the sensory quality. Each unit packaged as a separate sample.
5.3.3.2. Determining the extent of squeezed dry noodles cooked and quality of wheat squeezed after soaking in boiling water
Since each unit packs of instant noodles (5.3.3.1), the breaking of a piece of dry bread, to try to determine the extent of the squeeze ripe wheat, recorded comment.
For the rest of the squeezed bread into the bowl, boiling water, cover again, next time you open the lid determine bowl of noodles, observing, tasting and record comments on pasta (boiling water and time immersion time in boiling water according to the manufacturer's instructions on the package).
For noodles enclosed seasoning packet, proceed as above but before dipping in boiling water, then to pack spices into the bowl with clear noodles. Assess and record comments squeezed taste of noodles and broth.
5.4. Determination of moisture squeezed noodles, ISO 712: 1998.
5.5. Determination of ash insoluble in HCl of noodles, see Appendix A.
5.6. Determination of fat content of wheat extractor, see Appendix B.
5.7. Determination of sodium chloride content of the squeezed bread, according to ISO 4591: 1988.
5.8. Determination of acid and peroxide of noodles
Weigh 50 g sample (depending on fat content) was prepared in accordance with 5.2.1.2. Conducted in the form of fat extracted under B.3 (Appendix B).
5.8.1. Determination of acids in the fat obtained, according to ISO 6127: 1996 (ISO 660: 1983).
5.8.2. Determination of peroxides in fat gain, 6121: 1996 (according to ISO ISO 3960:
1977).
5.9. Determination of total aerobic microorganisms, according to ISO 4884: 2001 (ISO 4833: 1991).
5.10. Determination of Coliforms, according to ISO 6848: 2001 (ISO 4832: 1991).
5.11. Escherichia coli Determine, according to ISO 6846: 2001 (ISO 7251: 1993).
5.12. Identify Staphylococcus aureus, according to ISO 4830: 1989 (ISO 6888: 1983).
5.13. Determination of Clostridium perfringens, according to ISO 4991: 1989 (ISO 7937:
1985).
5.14. Identify Bacillus cereus, according to ISO 4992: 1989 (ISO 7932: 1987).
5.15. Identify Salmonella, according to ISO 4829: 1989 (ISO 6579: 1983).
5.16. Determination of yeast and mold, according to ISO 4993: 1989 (ISO 7954: 1987).
6. Labelling, packaging, storage and transport
6.1. Labelling
The labeling of instant noodles according to ISO 7087: 2002 [CODEX STAN 1: 1985 (Rev. 1-1991, Amd. 1999 & 2001)].
In addition, the publication foods "Halal" on labels of instant noodles, must follow the guidance of the CODEX CAC / GL 24: 1997.
6.2. Packaging, storage and transportation: Under the respective 5603: 1998 [CAC / RCP 1-1969; REV 3 (1997)].