Gost mustard Mustard seeds (industrial raw materials). Requirements for procurement and delivery

28.10.2019 Dishes for children

Approved. Resolution of the State Committee of Standards of the Council of Ministers of the USSR of August 11, 1971 N 1400

Interstate standard GOST 9159-71

"MUSTARD SEEDS (INDUSTRIAL RAW MATERIALS). REQUIREMENTS FOR PREPARATION AND SUPPLY. TECHNICAL CONDITIONS"

Seeds of mustard (industrial raw material). Requirements for state purchases and deliveries. Specifications

Instead of GOST 9159-59

Information data

1. Developed and introduced by the USSR Ministry of Procurement

Developers

A.S. Belilovskaya, Cand. tech. Sciences (topic leader); T.A. Saprykina, Cand. tech. sciences

2 Approved and put into effect by the resolution of the State Committee of Standards of the Council of Ministers of the USSR dated 11.08.71 N 1400

3 Replaces GOST 9159-59

4 Reference documents

5 The limitation of the validity period has been removed according to the protocol N 5-94 of the Interstate Council for Standardization, Metrology and Certification (IUS 11-12-94)

6 Reprinted (October 1988) with Amendments N 1, 2, 3, approved in September 1984, September 1986, November 1990 (IUS 12-84, 10-86, 2-91)

This standard applies to mustard seeds harvested by the State Procurement System and supplied for industrial processing.

Sec. 1 (Deleted, Rev. N 2).

2. Technical requirements

2.1. The basic rates, in accordance with which the calculation for the harvested mustard seeds is made, are indicated in table. 2.

Table 2*

2.2. Restrictive norms

2.2 1. Restrictive norms for harvested and supplied mustard seeds are indicated in table. 3.

Table 3

(Modified edition, Amendment No. 3).

2.3. (Deleted, Amendment No. 3).

2.4. The harvested and supplied mustard seeds must be non-heating, in a healthy state, and have the smell characteristic of normal mustard seeds (without musty, moldy and foreign smell).

(Modified edition, Amendment No. 3).

2.4a. Requirements for the quality of exported mustard seeds are established in an agreement (contract) between a supplier and a foreign economic organization or a foreign buyer.

At the request of the State Commission of the Council of Ministers of the USSR for Food and Procurement, the norms and quality indicators of imported mustard seeds may be changed in the agreement (contract) of the foreign economic organization.

(Introduced additionally, Amendment No. 3).

2.5. The composition of weed and oil impurities

(Modified edition, Amendment No. 3).

2.5.1 (Deleted, Rev. N 3).

2.5.2 Trash impurities include:

the entire passage through a sieve with holes of 1 mm diameter;

in the rest on a sieve with holes 1 mm in diameter:

mineral admixture (earth, sand, stones, etc.);

organic impurity (chaff, parts of stems and pods, seed films, etc.);

seeds of all wild plants;

seeds of cultivated plants not classified as oil-bearing admixture;

mustard seeds, as well as rapeseed, rapeseed, indau, field mustard and camelina, spoiled by self-heating or drying, charred, moldy, rotten - all with obviously spoiled endosperm.

2.5.3. Mustard seeds are classified as oil impurities:

broken, crushed and eaten;

sprouted;

severely underdeveloped - puny;

unripe - green;

damaged by self-warming or drying, moldy, toasted, with a clearly discolored shell and endosperm.

Oilseed impurities also include rapeseed, rapeseed, indau, field mustard and camelina, whole and damaged, not related to the nature of the damage to weeds.

2.5.2 - 2.5.3. (Modified edition, Amendment N 2).

3. Acceptance

3.1 Acceptance rules - according to GOST 10852.

3.2 Mustard seeds containing admixtures of rapeseed, rapeseed, indau, field mustard, camelina or other oilseeds in excess of 15% of the mass of all seeds, together with admixtures, are taken as a mixture of mustard seeds with other crops, indicating its composition as a percentage.

3.3 Each batch must be accompanied by a certificate on the content of toxic elements, mycotoxins and pesticides.

3.4 Control of the content of toxic elements, mycotoxins and pesticides is carried out in accordance with the established procedure.

4. Methods for determining quality

4.1 Sampling - in accordance with GOST 10852.

4.2 Determination of color and odor - according to GOST 27988.

4.3 Determination of moisture content - according to GOST 10856.

4.4 Determination of trash and oil impurities - according to GOST 10854.

4.5 Determination of pest infestation - according to GOST 10853.

4.6 Determination of the content of toxic elements - according to GOST 26927, GOST 26928, GOST 26930 - GOST 26934, mycotoxins and pesticides - according to the methods approved by the USSR Ministry of Health.

Sec. 3, 4. (Modified edition, Amendment No. 3).

5. Transportation and storage

5.1. When placing, transporting and storing mustard seeds, the following conditions should be taken into account:

a) by humidity:

b) by contamination:

(Modified edition, Amendment N 2).

_____________________________

* Table 1. (Deleted, Rev. N 2).

** By agreement of the procurement organization and the supplier, the moisture content of the seeds and the content of trash in mustard seeds of more restrictive norms is allowed if it is possible to bring such seeds to the conditions that ensure their safety.

Mustard seeds

MUSTARD WHITE(Sinapis alba L.) is a plant whose homeland is considered the Mediterranean countries, most likely North Africa. Since ancient times, the Greeks, Romans, Egyptians began to grow it specifically to prepare a seasoning from the seeds. Like many other spices, mustard first came to Western and then to Central Europe. In Russia, it is cultivated in the Central black earth region.

MUSTARD BLACK(Brassica nigra L.) or real mustard - the Mediterranean is rightfully considered its homeland. In the wild, it is found throughout Europe and Asia, in northern Africa. Like many other spices, mustard first came to Western and then to Central Europe. In Russia, it is cultivated in the Central black earth region.

MUSTARD SAREPTSKAYA - a plant grown as an aromatic crop in Russia in the Volga region. It got its name "Sareptskaya" from the German settlement of Sarepta (today Krasnoarmeisky district of Volgograd).


Mustard white

An annual plant, reaching a height of 50-80 cm. It has lyre-shaped leaves. During flowering, forms yellow inflorescences. The seeds ripen in pods that resemble curved hooks. Of all types of mustard, white seeds are the largest. Light yellow or straw-yellow in color, their smell is not expressed in any way, the taste is rough, sharp.

White mustard seeds contain up to 35% fatty oil and about 1% essential oil, sinalbin and potassium salt. Its beneficial properties have long been used in medicine for vascular sclerosis, hypertension, liver and gall bladder diseases, digestive disorders, flatulence, rheumatism.

White mustard seeds are used in vegetable, mushroom dishes, mushroom marinades, in the preparation of pork and beef meat, and game dishes. In the old days, seeds of white mustard were put in pickles from cucumbers, vegetables, and smoked with them.


Black mustard

An annual plant with a height of 60 to 240 cm, petiolate leaves, green. Flowers are small, collected in rare racemose inflorescences. Fruits are tetrahedral, erect, pressed to the stem, 1–2.5 cm long. Black mustard differs from the closely related species of Sarepta mustard by pressed pods and dark red-brown color of seeds.

Seeds are spherical, reddish-brown or dark-brown, fine-celled, 1.0-1.6 mm in diameter. The fruits ripen in August - September.

Black mustard seed oil is used for food and technical purposes, and fat-free seeds are used to make the best varieties of table mustard. In France, the world famous Dijon mustard is made from black mustard.

Black mustard has good honey properties, honey productivity - 260 kg / ha.

This plant is also used in soap making.

Black mustard seed powder is used in the Caucasus as a spice for making cheeses.


Mustard Sarepta

Quite tall plant, with branchy shoots. Leaflets are spherical at the bottom and sessile, short-petiolate, oblong at the top. It blooms in May and July with bright yellow flowers, ejecting an inflorescence in the form of a brush. After flowering, tuberous pods up to 3-5 cm long with an awl-shaped nose are formed, filled with spherical seeds of a reddish-brown, dark-brown color. Sarepta mustard is close to black mustard in taste.

Seeds are small, dark brown. Harvesting August-September. Mustard seeds contain essential and fatty oils. The main active ingredients of seeds are the glycoside sinigrin and the enzyme myrosin that destroys it. In addition, proteins, mucus, and minerals are found in them.

The seeds of Sarepta mustard are both food and medicine. They are the raw material for the production of mustard oil. Due to the presence of essential oil, mustard stimulates the appetite, improves digestion, especially with sluggish intestines and a tendency to constipation, has an anti-inflammatory and antiseptic effect. In the food industry, mustard seeds are widely used for canning meat and fish products, for salting vegetables, since they inhibit the processes of fermentation and decay.

Table mustard

TECHNICAL AND TECHNOLOGICAL CARD No. Table mustard

  1. APPLICATION AREA

This technical and technological map is developed in accordance with GOST 31987-2012 and applies to the mustard dish produced by the public catering facility.

  1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and semi-finished products \\ Gross \\ Net

GROSSNET
Dry mustard (powder)290 290
Water490 490
Vegetable oil 25 25
Vinegar 9% 200 200
Sugar 45 45
Salt35 35
Cinnamon0,1 0,1
Carnation0,1 0,1
Exit- 1000

4. TECHNOLOGICAL PROCESS

Sugar, salt, cinnamon, cloves, bay leaves are added to hot water and boiled until sugar and salt are completely dissolved. The resulting broth is filtered, cooled, after which vinegar is added to it and stirred.

Mustard powder is sieved, mixed with a decoction (50%) and thoroughly ground. The mass is periodically mixed. The rest of the broth and vegetable oil are added to the mustard. In order for the mustard to be of good quality, it is necessary to let it ripen within 24 hours.

It is allowed to cook canteen mustard without cinnamon and cloves.

  1. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the order of the consumer, it is used according to the recipe of the main dish. Shelf life and sale according to SanPin2.3.2.1324-03, SanPin2.3.6.1079-01 Note: the technological map was drawn up on the basis of the development act.

  1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - Characteristic of this dish.

Color - Typical for the products included in the product.

Taste and smell - Typical for the products included in the product, without foreign tastes and odors.

6.2 Microbiological and physicochemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011)

  1. FOOD AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calorie content, kcal (kJ)

Process engineer.

GOST 9159-71 Mustard seeds (industrial raw materials). Requirements for procurement and delivery. Specifications (with Amendments N 1, 2, 3)

GOST 9159-71

Group C23

INTERSTATE STANDARD

MUSTARD SEEDS (INDUSTRIAL RAW MATERIAL)

Requirements for procurement and delivery

Technical conditions

Seeds of mustard (industrial raw material). Requirements for state purchases and deliveries. Specifications


ISS 67.200.20
OKP 97 2113

Date of introduction 1972-07-01

INFORMATION DATA

1. DEVELOPED AND INTRODUCED by the Ministry of Procurement of the USSR

DEVELOPERS

A.S.Belilovskaya, Cand. tech. Sciences (topic leader); T.A. Saprykina, Cand. tech. sciences

2. APPROVED AND PUT INTO EFFECT by the Resolution of the State Committee of Standards of the Council of Ministers of the USSR dated 11.08.71 N 1400

3. REPLACE GOST 9159-59

4. REFERENCE REGULATORY AND TECHNICAL DOCUMENTS

Item number

5. The limitation of the validity period has been removed according to the protocol N 5-94 of the Interstate Council for Standardization, Metrology and Certification (IUS 11-12-94)

6. EDITION (June 2010) with Amendments N 1, 2, 3, approved in September 1984, September 1986, November 1990 (IUS 12-84, 10-86, 2-91)


This standard applies to mustard seeds harvested by the State Procurement System and supplied for industrial processing.


Section 1. (Deleted, Rev. N 2).

2. TECHNICAL REQUIREMENTS

2. TECHNICAL REQUIREMENTS

2.1. The basic rates, in accordance with which the calculation for the harvested mustard seeds is made, are shown in Table 2.

Table 2*
_____________________________
* Table 1. (Deleted, Rev. N 2).

Indicator name

Humidity,%

Pest infestation

Not allowed



2.2. Restrictive norms

2.2.1. Restrictive norms for harvested and supplied mustard seeds are shown in Table 3.

Table 3

Indicator name

Humidity,%, no more *

Weed and oil impurities (in total),%, not more *

including trash

Pest infestation

Not allowed, except for tick infestation no higher than grade II

________________
* By agreement of the procurement organization and the supplier, the moisture content of the seeds and the content of trash in mustard seeds of more restrictive norms is allowed if it is possible to bring such seeds to the conditions that ensure their safety.


(Modified edition, Amendment No. 3).

2.3. (Deleted, Amendment No. 3).

2.4. The harvested and supplied mustard seeds must be non-heating, in a healthy state, and have the smell characteristic of normal mustard seeds (without musty, moldy and foreign smell).

The content of toxic elements, mycotoxins and pesticides in mustard seeds should not exceed the permissible levels established by medical and biological requirements, sanitary standards for the quality of food raw materials and food products of the USSR Ministry of Health.

(Modified edition, Amendment No. 3).

2.4a. Requirements for the quality of exported mustard seeds are established in an agreement (contract) between a supplier and a foreign economic organization or a foreign buyer.

At the request of the State Commission of the Council of Ministers of the USSR for Food and Procurement, the norms and quality indicators of imported mustard seeds may be changed in the agreement (contract) of the foreign economic organization.

(Introduced additionally, Amendment No. 3).

2.5. The composition of weed and oil impurities

(Modified edition, Amendment No. 3).

2.5.1. (Deleted, Amendment No. 3).

2.5.2. Weed impurities include:

the entire passage through a sieve with holes of 1 mm diameter;

in the rest on a sieve with holes 1 mm in diameter:

mineral admixture (earth, sand, stones, etc.);

organic impurity (chaff, parts of stems and pods, seed films, etc.);

seeds of all wild plants;

seeds of cultivated plants not classified as oil-bearing admixture:

mustard seeds, as well as rapeseed, rapeseed, indau, field mustard and camelina, spoiled by self-heating or drying, charred, moldy, rotten - all with obviously spoiled endosperm.

2.5.3. Mustard seeds are classified as oil impurities:

broken, crushed and eaten;

sprouted;

severely underdeveloped - puny;

unripe - green;

damaged by self-warming or drying, moldy, toasted, with a clearly discolored shell and endosperm.

Oilseed impurities also include rapeseed, rapeseed, indau, field mustard and camelina, whole and damaged, not related to the nature of the damage to weeds.

2.5.2-2.5.3. (Modified edition, Amendment N 2).

3. ACCEPTANCE

3.1. Acceptance rules - according to GOST 10852.

3.2. Mustard seeds containing impurities of rapeseed, rapeseed, indau, field mustard, camelina or other oilseeds in excess of 15% of the mass of all seeds, together with impurities, are taken as a mixture of mustard seeds with other crops, indicating its composition as a percentage.

3.3. Each batch must be accompanied by a certificate of the content of toxic elements, mycotoxins and pesticides.

3.4. Control of the content of toxic elements, mycotoxins and pesticides is carried out in accordance with the established procedure.

4. METHODS FOR DETERMINING QUALITY

4.1. Sampling - in accordance with GOST 10852.

4.2. Determination of color and odor - according to GOST 27988.

4.3. Determination of moisture content - according to GOST 10856.

4.4. Determination of weed and oil impurities - according to GOST 10854.

4.5. Determination of pest infestation - according to GOST 10853.

4.6. Determination of the content of toxic elements - according to GOST 26927, GOST 26928, GOST 26930 - GOST 26934, mycotoxins and pesticides - according to methods approved by the USSR Ministry of Health.

Sections 3, 4. (Changed edition, Amendment No. 3).

5. TRANSPORTATION AND STORAGE

5.1. When placing, transporting and storing mustard seeds, the following conditions should be taken into account:

a) by humidity:

seed condition

humidity, %

up to 8 incl.

medium dry

st. 8 to 12 incl.

wet

st. 12 to 14 incl.

b) by contamination:

seed condition

trash admixture,%

oil impurity,%

clean

up to 2 incl.

up to 6 incl.

medium purity

st. 2 to 5 incl.

st. 6 to 10 incl.

(Modified edition, Amendment N 2).

Electronic text of the document
prepared by Kodeks CJSC and verified by:
official publication
Oilseeds:
Sat. GOSTs. -
M .: Standartinform, 2010

Good day, friends! Today we will talk about one interesting food supplement that absolutely everyone is familiar with. Many people love it and eat it every day, but not many know how to make this seasoning at home. We will prepare a very tasty recipe and consider in detail what the table mustard consists of.

There are many options for mustard, and different types of mustard require different spices and seasonings. We will prepare the most common type - table mustard. Its composition is not particularly complicated, all products are available and are usually found in every home. If you want to get more of the finished product, then increase the number of ingredients, strictly maintaining all proportions.

According to the technical specifications, "table" mustard must have a pungent taste and a uniform consistency. The status of the PCT of the RSFSR 253-87 for 2016-2017 remains relevant, since the expiration date has been lifted. You can safely use these calculations now to make childhood taste mustard. The current GOST assumes the following norms for the mass fraction of substances in the product:

  • Dry matter - 39-41%
  • Fat - 6%
  • Sugar - 8%
  • Salt - 2 - 2.5%
  • Acetic acid - 1.7-2.2%

I suggest you make mustard according to my ready-made calculations. They clearly comply with the above standards, and the result is simply amazing!

Ingredients:

  • Dry mustard (powder) - 26.0 g.
  • Sugar - 8.0 g
  • Salt - 2.5 g.
  • Acetic acid 80% - 2.8 ml.
  • Vegetable oil - 6 g.
  • Bay leaf - 0.03 g.
  • Black pepper - 0.02 g.
  • Cinnamon - 0.02 g.
  • Cloves - 0.02 g.
  • Water - 54.61 ml.

Step by step cooking:

  1. Pour cold water into a saucepan, add salt, sugar and spices (bay leaf, pepper, cinnamon and cloves).
  2. We put on fire and bring the mixture to a boil.
  3. Remove the pan from the stove, close the lid and leave to infuse overnight.
  4. The next day, we put everything on the fire again and wait until it boils.
  5. Add acetic acid.
  6. We filter the solution into a separate container with dry mustard.
  7. Mix thoroughly both mixtures, grind until completely homogeneous and smooth.
  8. We close the lid and put in a warm place for several hours.
  9. After adding vegetable oil, mix well. The mustard is ready!
  10. Store in an airtight container in the refrigerator. It is not recommended to store it for a very long time, as the product does not contain preservatives. But I am sure that you will not have it for a long time!

Nutritional value of the finished product per 100 g:

Caloric content: 143 kcal.

  • Protein: 9.9 g
  • Fats: 5.3
  • Carbohydrates: 12.7

Contains potassium, magnesium, calcium, iron, phosphorus, vitamins A, E, B1, B2.

Real, hand-made mustard has a lot of useful properties. First, many are aware of the antimicrobial and anti-inflammatory properties of mustard. It is used for colds, it has warming properties and is useful for improving blood circulation. Perfectly improves immunity, which in turn helps the body fight seasonal infectious diseases.

In addition to helping the body fight germs, mustard is known among girls looking to lose weight. Mustard improves metabolism, breaks down fats, thus helping to lose weight. And if you do wraps using mustard, the effect will be even more noticeable. However, it should be used with caution, otherwise sensitive skin may burn. Mustard hair masks awaken the hair follicles, making hair grow faster and strengthening it.

Mustard can be used as an ingredient in other sauces or as a marinade for meat. For example, using mustard, delicious homemade mayonnaise is prepared, which is much better than store-bought mayonnaise.

But this product also has contraindications. Mustard is not recommended for pregnant women, nor should it be given to very young children.

People who suffer from tuberculosis, have problems with the gastrointestinal tract (gastritis, peptic ulcer, enterocolitis) should refuse this product. Also, you should not eat this seasoning with frequent allergic reactions.

As mentioned above, you should be very careful when applying mustard as masks and wraps if you have sensitive skin. It is better to replace it with something else, or use it in small quantities.

I hope this article was helpful to you. Subscribe to my blog, see you soon!