TBS/AFDC07 (5290) P3

ICS: 67:120

DRAFT TANZANIA STANDARD

Dehydrated soup, canned soups and broths –

Specification

TANZANIA BUREAU OF STANDARD

0 FOREWORD

Soups are mostly used by catering institutions as starters in their normal meal courses. They are

also used to a larger extent in homes. Broths are also used in some instances as soup and is most

used to prepare other dishes. It is a savory liquid made of water in which bones, meat, or

vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare

other dishes, such as soups, gravies, and sauces,

It saves home and professional cooks time in the kitchen. This Tanzania standard, hence, will help

in the protection of consumers from consumption of substandard soups and broths, and also help

the manufacturers produce competitive products.

In the preparation of this standard, reference was made to the following documents:

I. KS 1088:2001 Specification for Soups and broths.

II. Revised codex standard bouillons and consommés - FAO

www.fao.org/input/download/standards/286/CXS_117e_2015.pd

In reporting the results of a test or analysis made in accordance with this Tanzania Standard, if the final value

observed or calculated is to be rounded off, it shall be done in accordance with TZS 4 Rounding off numerical

values (see clause 2).

1.0 SCOPE

This Standard specifies requirements, method of sampling and testing for dehydrated soup and canned soups

and broths.

2.0 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 edition of the referenced document (including any amendments) applies.

TZS 4, Rounding off numerical values

TZS 33, Spices and condiments- Sampling

TZS 118, Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of

microorganisms – Colony-count technique at 30OC

TZS 131/ISO 7954, Microbiology of food and animal feeding stuff – General guidance for enumeration of yeasts

and moulds – Colony count technique at 25oC

TZS 122/ISO 6579, Microbiology of food and feeding stuffs – Horizontal method for the detection of salmonella

spp

ISO 7937 Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of Clostridium

perfringens — Colony-count technique

TZS 125, Microbiology of food and animal feeding stuffs – Horizontal method for enumeration of coagulase –

Positive staphylococci (Staphylococcus aureus and other species)

TZS 268, General atomic absorption spectrophotometric method for determination of lead in food stuffs

TZS 1491 - Fruits and Vegetables – Determination of pH

TZS 1492, Fruits and Vegetables – Determination of tin content

TZS 1495, Fruits and Vegetables – Determination of copper content

TZS 1502, Fruits and Vegetables – Determination of Arsenic content

TZS 1529, Fruits and Vegetables – Determination of Sodium Chloride in brine

TZS 963 (Part 1):2007 (1st Ed), Starch and derived products – Heavy metals content – Part 1 – Determination of

arsenic content by atomic absorption spectrometry

TZS 963 (Part 2):2007 (1st Ed), Starch and derived products – Heavy metals content – Part 2 – Determination of

mercury content by atomic absorption spectrometry

TZS 963 (Part 3):2007 (1st Ed), Starch and derived products – Heavy metals content – Part 3 – Determination of

lead content by atomic absorption spectrometry with electro-thermal atomization

TZS 963 (Part 4):2007 (1st Ed), Starch and derived products – Heavy metals content – Part 4 – Determination of

cadmium content by atomic absorption spectrometry with electro\-thermal atomization

TZS 1492:2016 / ISO 2447-1998 Fruit and vegetable products —Determination of tin content

3.0 TERMS AND DEFINITIONS

For the purpose of this standard, the following definitions shall apply:

3.1 soups liquid products presented in this form when prepared according to the directions for use with a more or less high content of solid pieces which yield preparations of similar flavour and appearance as soups derived from the customary kitchen procedure. A liquid food especially with a meat, fish or vegetable as a base and often containing pieces of solid foods

3.2 Dehydrated soup

contain soup ingredients in dry form

3.3 broth a liquid obtained from cooked meat fish, cereal grain or vegetables

3.4 meat edible parts of slaughtered animal that are intended for or have been judged as safe and suitable for human consumption

3.5 meat extract

a product derived by concentration of aqueous extracts of fresh meat, obtained by extraction of coagulable

protein and the fat, also after the addition of sodium chloride.

3.6 weight

The word ‘weight’ shall mean the weight of the vegetable prepared for use; peeled, trimmed or shelled, or the

equivalent weight of dehydrated vegetables. In case of dehydrated vegetables being used, weight refers to the

equivalent on fresh vegetables.

3,5 Consommé

a type of clear soup made from richly flavoured stock e.g liquid made from bony part by long simmering

4.0 REQUIREMENTS

4.1 General requirements

Types of soups and their requirements

4.1.1 Canned Meat Soups

shall have at least two thirds of total creatinine derived from beef and shall be not less than 70 mg/L prepared

according to directions for use.

4.1.1.1 Meat Soup

product sold under this description shall contain not less than 6 per cent, by weight, of meat (if unqualified). If

sold under specific name e.g. beef soup, it shall contain not less than 6 per cent by weight, of the named meat

except in the case of oxtail or kidney soup.

4.1.1.2 Oxtail Soup

A product sold under this description shall contain not less than 2 per cent of oxtail and the total meat content

shall be not less than 6 per cent by weight, of meat.

4.1.1.3 Mulligatawny Soup

A product sold under this description shall contain not less than 6 per cent by weight, of meat. It shall be

flavoured with curry and may be garnished with an appropriate cereal. In this variety of soup, the meat content

may be replaced in whole or in part by poultry meat.

4.1.1.4 Poultry and Feathered Game Soups

A product sold under a specific name e.g. chicken soups, shall contain not less than 6 per cent of

raw, eviscerated and dressed carcasses.

4.1.2 Cream Soups

a product described as cream soup shall comply with any one of the following requirements:

(i) Not less than 2.5 per cent, by weight, of butter fat.

(ii) Not less than 1.5 per cent and not more than 2.5 per cent, by weight, of butter fat if the total fat

content is less than 3 per cent.

(iii) No butter fat or less than 1.5 per cent, by weight, of butter fat if the total fat content is less than

3.5 per cent.

4.1.3 Vegetable Soups

4.1.3.1 Vegetable Soup Mixes,

a product sold under this or similar description (e.g. mixed vegetable soup, Windsor vegetable soup) shall

contain at least four different varieties of vegetable and not one variety should unduly predominate. Should

any one vegetable variety be more than 40 per cent of the total weight of the vegetables, the descriptions of

the soup shall include the name of the predominant variety (e.g. potato and vegetable soup).

4.1.3.2 Single-named Vegetable Soups (e.g. Celery, Lentil Soup)

a product sold under such description, the weight of the named vegetable shall exceed 50 per cent the sum of

the weights of the remaining vegetables.

4.1.3.3 Pea Soups and Green Pea Soup;

a soup made from processed or harvest-dried marrowfats of blues, or pea flour shall be described as pea soup

without any suggestion that green peas have been used. Green pea soup should be made from green peas.

4.1.3.4 Tomato Soup;

a product sold under this description shall contain not less than 3 per cent tomato solids.

4.1.4 Clear Soups;

This shall be thin clear liquid obtained by suitable extraction of meat, poultry of feathered game or by dilution of

their extractives or in the case of clear vegetables.

4.1.4.1 Consommé;

a product sold under this description shall be a clear soup in the preparation of which meat (or an

equivalent of extractives) has been the predominant ingredient.

4.1.4.2 Single-named Meat Consommé (e.g. Beef Consommé);

the predominant ingredient shall be the named meat (beef), and shall conform to the requirements as

per table 1. At least two thirds of the total creatinine content shall be of bovine origin and not less than

110 mg/L.

4.1.4.3 Fatty Consommé ;

a product sold under this description shall contain at least 2.5 g fat per litre of product when prepared according

to the directions of use.

4.1.4.4Julienne;a product sold under this description shall be a suitable clear soup containing not less than 3 per

cent of strip vegetables.

4.1.4.5Noodle; a product sold under this description shall be clear soup as described above, garnished with

noodles.

4.1.5 Broths

abroth as canned shall contain meat or bone extractives, derived from meat, bones, meat extractives used either

singly or in any combination of two or more in such proportion that the nitrogen content shall be

equivalent to not less than 11 per cent, by weight, meat protein (N X 6.25). The broth may contain,

optionally, meat fibre, vegetables, farinaceous material, spices, herbs and suitable colourings or

flavourings. It shall conform to the requirements as per table 1:

4.1.5.1 Single-named Meat Broths (e.g Beef Broth)

is a product sold as beef broth shall be defined as above if the preparation of which only fresh beef

and/orextractives or beef bones have been used as the meat ingredient and shall conform to the

requirements as per table 1

At least two thirds of the total creatinine content shall be of beef origin and not less than 70 mg/L of broth

prepared according to the directions of use.

4.1.5.2 Poultry Broth

is derived by use of poultry meat and shall conform to the above total nitrogen and sodium chloride levels.

4.1.5.3 Fatty Broth or Fatty Meat Broth, Fatty Poultry Broth

They shall contain at least 2.5 g of fat per litre of product prepared according to the directions for use.

4.1.6 Dehydrated soups

shall not contain water and are prepared by adding water and then heating the product for a short time, or by

adding hot water directly to the dry soup mix

4.2 SPECIFIC REQUIREMENTS

Dehydrated soups, canned soups and broths shall be tested in accordance with table 1

There shall be no addition of creatinine to products covered by this standard.

Table 1: Specific requirements for some categories of soup and broth

Requirements broth

Single named broth Single named meat

consome

Test Method

Total nitrogen 350 mg/L (min.)

100 mg/L (min.)

160 mg/L (max.)

ANNEX A

Sodium chloride 12.5 g/L (max.)

12.5 g/L (max.) 12.5 g/L (max.)

TZS 1529

Note:

For dehydrated soups, the moisture content shall not exceed 7% when tested in accordance with TZS 1318

5.0 Hygiene

5.1 The product covered in this standard shall be prepared and handled in accordance to the requirement

prescribed in TZS 109

5.2 Microbiological Requirements

Dehydrated soup and canned soups and broths shall be free from pathogenic micro-organisms. The

microbiological limits shall not exceed those specified in Table 2

Table 2— Microbiological limits for dehydrated soup and canned soups and broths

6.0 Contaminants

Dehydrated soup, canned soups and broths shall not contain any poisonous and deleterious substances in

amounts which may be hazardous to health. When tested the metal contaminants limits shall comply with levels

recommended by Codex stan 193 as specified in Table 3

Table 3-Maximum Limits of heavy metals contaminants in Dehydrated soup, canned soups and broths

S/No. Contaminants Max.limits ppm Test

method

i. Arsenic (Ar) 0.1 TZS 963 -

1

ii. Lead (Pb) 0.1 TZS 963-

3

iii. Cadmium 0.03 TZS 963 -

4

iv. Mercury 0.01 TZS 963 -

2

v. Tin 50 TZS 1492

Micro-organism

Maximum limit

Test method

Total viable count (cfu/g)

Esterichia coli (cfu/g)

Salmonella spp per 25 g

Staphyllococcus aureus

(cfu/g)

Clostridium botulinum (cfu/g

)

Yeast and moulds (cfu/g)

10

Absent

Absent

Absent

Absent Absent

TZS 118

TZS 731

TZS 122

TZS 125

ISO 7937

TZS 131

7.0 Food additives

Food additives for dehydrated soup, canned soup and broth shall comply with TZS 115

8.0 Packaging, Marking and Labelling

8.1 Packaging

Dehydrated soups, canned soups and broths shall be packaged in lacquered tin cans or any suitable material

not imparting foreign flavour or other contaminants to the soup.

8.2 Marking and Labelling

In addition to the provisions covered under TZS 538 (see clause 2) soups and broths shall be legibly and

indelibly marked on the label with the following information.

(i) Type of soup or broth shall be designated according to the description in 4.

(ii) Name, address and physical location of the manufacturer.

(iii) A complete list of ingredients shall be declared on the label in descending order of proportion.

(iv) Net weight, in g/kg.

(v) Expiry date/best before.

(vi) Country of origin/manufacture.

(vii) Instructions for use.

(viii) Storage condition

(ix) Batch Number/Date of manufacture

9.0 Certification mark – Each container may also be marked with a TBS certification mark.

NOTE – The use of TBS certification mark of quality is governed by the provisions of the standards Act, 2009. Details of the conditions under which a license for use of the TBS certification mark of quality may be granted to manufacturers or producer may be obtained from TBS.

ANNEX A

Determination of the nitrogen content and calculation of the crude

protein content — Kjeldahl method

A.1 Principle

A test portion is digested by sulfuric acid in the presence of a catalyst. The reaction products are made alkaline, then distilled. The liberated ammonia is collected in a boric acid solution, which is titrated with a sulfuric acid solution, in order to determine the nitrogen content and calculate the crude protein content.

A.2 Procedure

A.2.1 Determination of the moisture content

A.2.2 Test portion

Weigh, to the nearest 0,001 g, a mass of test sample chosen on the basis of the assumed nitrogen content, so that the test portion contains between 0,005 g and 0,2 g of nitrogen and preferably more than 0,02 g.

A.2.3 Digestion

A.2.3.1 Transfer the test portion to the digestion flask. Then, add catalyst tablets containing 10 g of potassium sulfate, 0,30 g of copper(II) sulfate pentahydrate and 0,30 g of titanium oxide. In the end, add 20 ml of sulfuric acid

A.2.3.2 Carefully mix so as to ensure a thorough wetting of the test portion.

A.2.3.3 Place the flasks in the digestion unit preheated to (420 ± 10) °C for a minimum of 2 h counted from the time the unit temperature reached (420 ± 10) °C again, leave to cool

A.2.4 Distillation

A.2.4.1 Cautiously add to the cooled flask 50 ml of water and leave to cool.

A.2.4.2 Transfer into the collecting flask 50 ml of boric acid and, for visual colourimetry or using an optical probe, at least 10 drops of coloured indicator

A.2.4.3 Add an excess of 5 ml of the sodium hydroxide solution required for neutralizing the quantity of sulfuric acid used. Then carry out the distillation.

A.2.5 Titration

A.2.5.1 Carry out the titration using the sulfuric acid solution either continuously during the distillation or at the end of distillation on all of the distillate.The end-point determination is judged by visual colourimetry, or using an optical probe, or by potentiometric analysis with a pH measurement system.

A.3 Expression of results

A.3.1 Nitrogen content

The nitrogen content, wN, expressed as a mass fraction of dry product, as a percentage (%), is obtained using Formula (1):

1 0 1 0N

H H

( ) 0,014 100 140 ( )100

100 (100 )

V V T T V Vw

m w m w

(1)

where

V0 is the volume, in millilitres, of the sulfuric acid solution required for the blank test;

V1 is the volume, in millilitres, of the sulfuric acid solution required for the test portion;

0,014 is the value, in grams, of the quantity of nitrogen equivalent to the use of 1 ml of a 0,5 mol/l sulfuric acid solution;

T is the normality of the sulfuric acid solution used for the titration;

M is the mass, in grams, of the test portion;

wH is the moisture content

A.3.2 Crude protein content

Calculate the crude protein content of the dry product by multiplying the value obtained at the time of determination of the nitrogen content by a conversion factor adapted to the types of cereal or pulse and to their use.

Note: This method refers to ISO 20483