Imágenes de páginas
PDF
EPUB

Ine Juice and is practically free from browning due to scorching, oxidation, caramelization, or other causes.

(b) (C-Mfg) classification. If the reconstituted juice possesses a fairly good color, a score of 28 to 33 points may be given. Concentrated tangerine juice that falls into this classification shall not be graded above U. S. Grade C for Manufacturing or U. S. Standard for Manufacturing, regardless of the total score for the product (this is a limiting rule). "Fairly good color" means that the tangerine juice may possess a typical fairly bright yellow to yellow-orange color that is reasonably free from browning due to scorching, oxidation, caramelization, or other causes.

(c) (SStd-Mfg) classification. Concentrated tangerine juice that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 27 points and shall not be graded above Substandard for Manufacturing, regardless of the total score for the product (this is a limiting rule). 8 52.2937 Defects.

(a) General. The factor of defects refers to the degree of freedom from seeds and portions thereof, from excessive juice cells, from pulp, and from other defects.

(1) "Pulp" means particles of membrane, core, and peel.

(b) (A-Mfg) classification. Concentrated tangerine juice of which the reconstituted juice is practically free from defects may be given a score of 17 to 20 points. “Practically free from defects" means that there may be present:

(1) Small seeds or portions thereof that are of such size that they could pass through round perforations not exceeding 48 inch in diameter, provided such seeds or portions thereof do not materially affect the appearance or edibility of the product.

(2) Juice cells and pulp that do not materially affect the appearance or edibility of the product; and

(3) Other defects that are not more than slightly objectionable.

(c) (C-Mfg) classification. If the reconstituted juice is fairly free from defects a score of 14 to 16 points may be given. Concentrated tangerine juice that falls into this classification shall not be graded above U.S. Grade C for manufacturing or U. S. Standard for Manu

facturing, regardless of the total score for the product (this is a limiting rule). "Fairly free from defects" means that there may be present:

(1) Small seeds or portions thereof that are of such size that they could pass through round perforations not exceeding 48 inch in diameter, provided such seeds or portions thereof do not seriously affect the appearance or edibility of the product;

(2) Juice cells and pulp that do not seriously affect the appearance or edi. bility of the product; and

(3) Other defects that are not materially objectionable.

(d) (SStd.-Mfg) classification. Concentrated tangerine juice that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 13 points and shall not be graded above Substandard for Manufacturing, regardless of the total score for the product (this is a limiting rule). $ 52.2938 Flavor.

(a) (A-M19) classification. Concentrated tangerine juice of which the reconstituted juice possesses a reasonably good flavor may be give a score of 34 to 40 points. “Reasonably good flavor" means that the flavor is typical of reconstituted concentrated tangerine juice from properly processed and concentrated tangerine juice; that the flavor may range from high acidity to low acidity; is practically free from traces of scorching, caramelization, oxidation, or terpene; and is free from off-flavors of any kind. To score in this classification the ratio of the Brix value to acid shall be not less than 9 to 1 nor more than 18 to 1.

(b) (C-Mfg) classification. If the reconstituted juice possesses a fairly good flavor, a score of 28 to 33 points may be given. Concentrated tangerine juice that falls into this classification shall not be graded above U. S. Grade C for Manufacturing or U. S. Standard for Manufacturing, regardless of the total score for the product (this is a limiting rule). "Fairly good flavor" means a normal flavor for reconstituted concentrated tangerine juice; and that the flavor may range from high acidity to low acidity, may have a slightly caramelized or slightly oxidized flavor or may possess traces of terpene but is free from offflavors of any kind. TO score in this

[blocks in formation]

lassification the ratio of the Brix value

acid shall be not less than 9 to 1 nor lore than 21 to 1.

(c) (SStd-Mfg) classification. If the oncentrated tangerine juice fails to aeet the requirements of paragraph (b) f this section, a score of 0 to 27 points qay be given. Concentrated tangerine uice that falls into this classification hall not be graded above Substandard or Manufacturing, regardless of the toal score for the product (this is a limitng rule). XPLANATIONS AND METHODS OF ANALYSES į 52.2939 Explanation of terms and

analyses. (a) "Reconstituted juice" means the product obtained by mixing thoroughly ine part by volume of the concentrated angerine juice with a stated volume of vater. For example, & dilution factor f "1 plus 6" means that to one part by volume of concentrated tangerine juice i parts by volume of water are added to produce a reconstituted juice. In the absence of any declared dilution factor he product is diluted with water to a Brix of between 10.6 and 11.6 degrees. Distilled water is used in reconstituting the product for testing flavor.

(b) "Reconstitutes properly" means that the concentrate mixes readily into a tangerine juice which shows no graininess and that the reconstituted juice shows no material separation of colloidal or suspended matter after standing four hours at a temperature of not less than 68 degrees Fahrenheit in a clear glass tube or cylinder of approximately 250 millimeter capacity and approximately 114 inches in diameter.

(c) “Acid" means the percent by weight of acid (calculated as anhydrous citric acid) in concentrated tangerine juice and is determined by titration with standard sodium hydroxide solution using phenolphthalein as indicator.

(d) “Brix value" of the concentrate is the refractometric sucrose value determined in accordance with the International Scale of Refractive Indices of Sucrose Solutions and to which the applicable correction for acid is added. (See table I for corrections.)

(e) The "Brix" of reconstituted juice means the degree Brix as determined by & Brix hydrometer calibrated at 20 de

§ 52.2940 Ascertaining the grade of a

lot. The grade of a lot of the processed product covered by these standards is determined by the procedures set forth in the regulations governing inspection and certification of processed fruits and vegetables, processed products thereof, and certain other processed food products ($ $ 52.1 to 52.87). (22 F. R. 3547, May 22, 1957)

SCORE SHEET

$ 52.2941 Score sheet for concentrated

tangerine juice for manufacturing.

Size and kind of container.
Container mark or identification.
Label (including reconstitution factor).
Liquid measure (fluid ounces).
Net weight..
Brix value of concentrate (corrected lor acid),
Anhydrous citric acid in concentrate (percent by

weight).
Brix value to acid ratio.
Recoverable oil (ml./100 grams).
Reconstitutes properly: (Yes) (No)

Factors

Score points

Color...

Defects..

((A-Mfg) 34-40 40 BiC-Mfg) 1 28-33

l(sStd-Mfg) 10-27

(A-Mfg) 17-20 20 (C-Mfg) 1 14-16

(SStd-Mfg) 10-13

(A-Mfg) 34-40 40 (C-Mfg) 1 28-33

lisStd-Mfg) 10-27

Flavor...

Total score

100 Grade for manufacturing..

1 Indicates limiting rule.

1

Subpart-United States Standards for

Canned Sauerkraut SOURCE: $$ 52.2951 to 62.2966 appear at 22 F.R. 2384, Apr. 9, 1957, unless otherwise noted. PRODUCT DESCRIPTION, STYLES, AND GRADES $ 52.2951 Product description.

Canned (or packaged) sauerkraut hereinafter referred to as canned kraut, is prepared from clean, sound, well matured heads of the cabbage plant (Brassica oleracea var. capitata L.) which have been properly trimmed and cut; to which salt is added and which is cured by natural fermentation. The product may or may not be packed with pickled peppers, pimientos, tomatoes, or contain other flavoring ingredients to give the product specific flavor characteristics. The product (1) may be canned by processing sufficiently by heat to assure preservation in hermetically sealed containers; or (2) inay be packaged in sealed containers and preserved with or without the addition of benzoate of soda or any other ingredient permissible under the provisions of the Federal Food, Drug, and Cosmetic Act or applicable State laws or regulations. [28 F.R. 3673, Apr. 12, 1963) $ 52.2952 Styles of canned kraut.

(a) "Shredded" means canned kraut which has been prepared from cabbage cut into shreds.

(b) "Chopped” means canned kraut which has been prepared from cabbage that is cut or chopped into small pieces. $ 52.2953 Grades of canned kraut.

(a) "U.S. Grade A" or "U.S. Fancy” is the quality of canned kraut that possesses a good color; that is well cut; that is practically free from defects; that possesses a good character; that possesues a good flavor; and that for those factors which are scored in accordance with the scoring system outlined in this subpart the total score is not less than 90 points: Provided, That the canned kraut may possess a reasonably good color, scoring not less than 25 points, may be reasonably well cut, may possess a reasonably good character, and may be

reasonably free from minor defects, if the total score is not less than 90 points.

(b) "U. S. Grade B” or “U. S. Extra Standard” is the quality of canned kraut that possesses a reasonably good color; that is reasonably well cut; that is reasonably free from defe ts; that possesses a reasonably good character; that possesses a reasonably good flavor; and that for those factors which are scored in accordance with the scoring system outlined in this subpart the total score is not less than 80 points: Provided, That the canned kraut may be fairly well cut, i the total score is not less than 80 points.

(c) "U. S. Grade C” or “U. S. Standard” is the quality of canned kraut that possesses a fairly good color; that is fairly well cut; that is fairly free from defects; that possesses a fairly good character; that possesses a fairly good flavor; and that for those factors which are scored in accordance with the scoring system outlined in this subpart the total score is not less than 70 points.

(d) “Substandard" is the quality of canned kraut that fails to meet the requirements of U. S. Grade C or U. S. Standard. FILL OF CONTAINER AND DRAINED WEIGHTS $ 52.2954 Recommended fill of con

tainer. The fill of container is not incorporated in the grades of the finished product since fill of container, as such, is not a factor of quality for the purpose of these grades. It is recommended that each container of canned kraut be filled as full as practicable with the kraut and that the kraut and packing medium shall fill the container to not less than 95 percent of its total capacity. $ 52.2955 Recommended minimum

drained weight. The minimum drained weight recommendations in Table No. 1 of this subpart are not incorporated in the grades of the finished product since drained weight, as such, is not a factor of quality for the purpose of these grades. The drained weight of canned kraut is determined by emptying the contents of the container upon a United States Standard No. 8 sieve of proper diameter so as to distribute the product evenly, inclining the sieve to facilitate drainage, and allow to drain for two minutes. The

1 The standards of this subpart also cover packaged sauerkraut which has not been heat-processed in hermetically sealed containers,

|

rained weight of kraut is the weight f the sieve and the drained kraut less se weight of the dry sieve. A sieve 8 iches in diameter is used for the No. 12 size can (401 x 411) and smaller izes; and a sieve 12 inches in diameter į used for containers larger than the To. 242 size can. ABLE No. 1-RECOMMENDED MINIMUM DRAINED

WEIGHTS FOR CANNED KRAUT

of the lot does not fall below recommended minimum drained weight.

FACTORS OF QUALITY $ 52.2957 Ascertaining the grade.

(a) General. In addition to considering other requirements outlined in the standards, the following quality factors are evaluated in ascertaining the grade of the product:

(1) Factors rated by score points. The relative importance of each factor which is rated is expressed numerically on the scale of 100. The maximum number of points that may be given each such factor is: Factors:

Points Color

80 Out

10 Defects

20 Character

10 Flavor

80

[blocks in formation]
[blocks in formation]
[blocks in formation]

1 Not less than 68 percent of the water capacity (iluid punce measure at 68° F.) of the container. (22 F.R. 2334, Apr. 9, 1957, as amended at 28 FR. 3573, Apr. 12, 1963; 28 F.R. 8718, Apr. 17, 1963) $ 52.2956 Compliance with recom

mended minimum drained weights, Compliance with the recommended minimum drained weights for canned kraut is determined by averaging the drained weights of all containers which are representative of a specific lot. Such lot is considered as meeting recommendations, if:

(a) At least one-half of the containers meets the recommended minimum drained weight;

(b) The drained weights of the containers which do not meet the recommended minimum drained weight are within the range of variability of good commercial practice; and

(c) The average drained weight of all the containers which are representative

$ 52.2958 Ascertaining the rating for

the factors which are scored. The essential variations within each factor which is scored are so described that the value may be ascertained for such factors and expressed numerically. The numerical range within each factor which is scored is inclusive (for example, 18 to 20 points" means 18, 19, or 20 points). $ 52.2959 Color.

(a) General. The color of canned kraut has reference to the predominating and characteristic appearance of the shreds or pieces and to the brightness of the product.

(1) Kraut model No. 1 and kraut model No. 2 means the U. S. D. A. kraut models illustrating the color of canned kraut referred to in this section.

(2) Information regarding kraut model No. 1 and kraut model No. 2 may be obtained by writing to the Processed Products Standardization and Inspection Branch, Fruit and Vegetable Division, U. S. Department of Agriculture, Washington, D.C., 20250.

(b) (A) classification. Canned kraut that possesses a good color may be given a score of 27 to 30 points. “Good color means that the canned kraut possesses & bright, practically uniform, typical white to light cream general appearanco

characteristic of properly prepared and properly processed canned kraut equal to or better than kraut model No. 1.

(c) (B) classification. If the canned kraut possesses a reasonably good color a score of 24 to 26 points may be given. Canned kraut that scores less than 25 points in this classification shall not be graded above U.S. Grade B or U.S. Extra Standard, regardless of the total score for the product (this is a partial umiting rule). “Reasonably good color" means that the canned kraut possesses & reasonably bright, reasonably uniform, typical cream to light straw general appearance characteristic of properly prepared and properly processed canned kraut equal to or better than kraut model No. 2.

(d) (C) classification. Canned kraut that possesses a fairly good color may be given a score of 21 to 23 points. Canned kraut that scores in this classification shall not be graded above U. S. Grade C or U. S. Standard, regardless of the total score for the product (this is a limiting rule). "Fairly good color” means that the canned kraut may possess a dark straw, slightly green, or yellowish general appearance and may be dull or slightly variable but is not off color.

(e) (SStd.) classification. Canned kraut that fails to meet the requirements of paragraph (d) of this section or is definitely dark or has a pink tint or is off color for any reason may be given a score of 0 to 20 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

not more than slightly affect the appear. ance of the product.

(c) (B) classification. If the canned kraut is reasonably well cut, a score of 8 points may be given. “Reasonably well cut” means with respect to shredded kraut that the shreds are reasonably uniform in thickness and that the appearance of the product is not materially affected by the presence of short or irregular cut pieces, and with respect to chopped kraut that the pieces are reasonably uniform in size and that the presence of pieces markedly smaller or larger than the predominant size of pieces does not materially affect the appearance of the product.

(d) (C) classification. Canned kraut that is fairly well cut may be given a score of 7 points. Canned kraut that scores in this classification shall not be graded above U. S. Grade B or U. 8. Extra Standard, regardless of the total score for the product (this is a partial limiting rule). "Fairly well cut” means with respect to shredded kraut that the presence of very short or very fine pieces. or large and irregular pieces, and with respect to chopred kraut that the presence of very fine pieces or large and irregular pieces does not seriously affect the appearance of the product.

(e) (SStd.) classification. Canned kraut that fails to meet the requirements of paragraph (d) of this section may be given a score of 0 to 6 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). $ 52.2961 Defects.

(a) General. Defects refers to the degree of freedom from coarse pieces of leaves, large and coarse pieces of core material, and blemished, spotted, or otherwise dark or discolored shreds or pieces in canned kraut.

(1) “Minor defects" means large or coarse pieces of leaves and large or coarse pieces of core material in canned kraut.

(2) “Major defects” means blemished, spotted, or otherwise discolored shreds or pieces of leaves or core material in canned kraut.

(b) (A) classification. Canned kraut. that is practically free from defects may be given a score of 18 to 20 points. "Practically free from defects" means that minor defects may be present that

$ 52.2960 Cut.

(a) General. The factor of cut has reference to uniformity of the shreds and of the chopped pieces in canned kraut and to the length of the shreds in shredded kraut.

(b) (A) classification. Canned kraut that is well cut may be given a score of 9 or 10 points. “Well cut” means with respect to shredded kraut that the shreds are uniform in thickness and that the appearance of the product is not more than slightly affected by the presence of short or irregular cut pieces, and with respect to chopped kraut that the pieces are uniform in size and that the presence of pieces markedly smaller or larger than the predominant size of pieces does

« AnteriorContinuar »