329/1997.
DECREE
The Ministry of agriculture
of 11 December 1997. December 1997,
implementing section 18 (a). a), b), (e)), f), (g) and (h))) Act No. 110/1997
Coll. on foodstuffs and tobacco products and amending and supplementing
certain related laws, for starch and starch products,
legumes and oilseeds
Change: 418/2000 Sb.
Change: 399/Sb.
The Ministry of agriculture shall be determined according to section 18 (a). a), b), (e)), f), (g)), and
h) Act No. 110/1997 Coll. on foodstuffs and tobacco products and
amendments to some related laws (hereinafter referred to as the "Act") for the
starch and starch products, legumes and oilseeds:
Section 1
STARCH AND STARCH PRODUCTS
§ 1
For the purposes of this Ordinance, means the
a) starch natural powder obtained by insulation of starchy materials
of vegetable origin,
(b)) in the powder product into a jelly from starch in the form of semi-finished product with the addition
other substances, designed for the culinary treatment,
(c)), maltodextrin powder product from starch obtained by enzymatic
hydrolysis of starch
(d)) dextrózovým equivalent (DE) in the dry matter content of reducing sugars in
percentage, expressed as glucose, which specifies the degree of hydrolysis
starch.
§ 2
Breakdown on the types and groups
Breakdown on the types and groups indicated in annex No. 1.
§ 3
Labelling
(1) in addition to the data referred to in the law and in the Decree on the method of marking
food ^ 2) > these additional marking requirements:
and starch shall be called) species and groups
b) starch products, marks only the group name,
(c)) shall be dextrózovým and maltodextrins equivalent.
(2) Milk jelly powder is marked product from starch content
at least 10% by weight of powdered milk.
(3) Chocolate jelly in powder form are marked with the content of the product from starch
at least 20% by weight of skimmed cocoa powder.
(4) the tolerable negative mass variation of starch and products from packaging
starch are listed in Appendix 2, table 4.
§ 4
Quality requirements
(1) physical and chemical quality requirements are specified in annex No.
2.
(2) the sensory quality requirements are specified in annex 3.
Section 2
LEGUMES
§ 5
For the purposes of this Ordinance, means the
and shelled, dry legumes), purified and sorted the grain legumes,
b) precooked legumes legumes technologically adapted to
to reduce the time they boil,
(c) non-whole grain legumes) technologically modified grains without external
Peel, divided the technologically modified grains without the outer skin with
twin peizi,
(d)) luštěninovou peeled beans ground flour to a uniform powder
where appropriate, classified by particle size of soybean meal, odhořčené
e) luštěninovými flakes diagonally cut and crinkled grain legumes, from
soy odhořčená,
(f)) vlákninovým luštěninovým concentrate uniform powder obtained by
by grinding and sifting of leguminous plants and outer peel of leguminous plants,
g) mineral impurities soil, sand, dust, or debris getting inside,
h) by foreign příměsmi organic admixture of unhealthy, organic
additives other than vegetable origin and inorganic additives other than
mineral origin,
I) soy food product made of heat-treated soybeans,
soy flour or soy protein,
j) tofu-soy product food separated by precipitation
k)-soy tempeh heat-treated fermented soy product or
other legume, grain, or a combination thereof,
l) natto fermented soy product soy-product,
m)-soy product soy sauce fermented soya sauce
beans or from a mixture of soybean and wheat
n) miso-soy product of fermented soybean paste, or from
a mixture of soybean and other crops.
§ 6
Breakdown by species group and subgroup
Breakdown by species groups and subgroups as listed in annex 4.
§ 7
Labelling
(1) in addition to the data referred to in the law and in the Decree on the method of marking
food ^ 2) these additional marking requirements:
and always indicate the legumes) group name of
(b) the products of pulses) is marked with a group name and Botanical
the type species,
c) soy products shall be labelled in the name of a species or group.
(2) the tolerable negative variance in weight of packaging products from pulses,
legumes and soy products are listed in annex 5.
§ 8
Quality requirements
(1) beans, precooked beans and peeled beans may not
Show foreign odours shall not be nakyslé, nažluklé or bitter,
Alternatively, have a different foreign flavor and contain the cizorodou salt.
Individual grains or parts thereof must not be manifestly naplesnivělé or
moldy. Stir the grains of different colors, varieties and vintage year is
inadmissible. Appearance, colour, odour and taste shall, with the exception of permitted
deviations, match for legumes and technologically adjusted Group
legumes or grain subgroup.
(2) Legumes must not contain live pests; in 1 kg is permitted a maximum of
free three pieces of the dead pests. As a percentage of weight can bean
contain not more than 15% of the half-or grain with a cracked shell, and 5% of the grains
weakly contaminated soil.
(3) the Pre-cooked beans must not contain live or dead pests and grains
polluted soil. May contain grain svraštělá, cracked and with
twin peizi and after the water finishes boiling according to the instructions of the individual more rigid or
from grains.
(4) the Bean peeled must not contain live or dead pests. Can
contain not more than 2% by weight of unpeeled beans. Bean peeled whole
may contain not more than 20% by weight of the grains with peizi.
(5) products from pulses must match the color, smell and taste
the character of the basic raw materials. Must not show foreign odors and other foreign
flavor. Must not contain live or dead pests. For the production of soybean
products is not permitted to use the residue after getting oil.
(6) the requirements for the quality of leguminous vegetables, grain mill products from pulses and
soy products are listed in annex No. 6 in tables 1 to 3.
Section 3
OIL SEEDS
§ 9
For the purposes of this Ordinance, means the
and oilseeds) (hereinafter referred to as "seeds") dry, cleaned and sorted
the seeds of oilseed crops paddy, or peeled, intended for direct consumption,
(b) mechanically injured seeds příměsmi), fractions of seeds, seeds nevyzrálá
and undeveloped, the seeds are sprouting, seeds of signs in the shower or
burnt with the changed color of the skin, but an intact core,
(c)) in the shower or scorched debris seeds, seeds with altered
Paint peels and with partially impaired (browny) core, without seeds
cores, seeds of other plants and capsules, suits, husks, stalks, leaves
or parts thereof,
d) inorganic contaminants, dust, sand, Earth, stones, glass
or metal particles.
§ 10
Breakdown by species group and subgroup
Breakdown by species groups and subgroups as listed in annex No. 7.
§ 11
Labelling
(1) in addition to the data referred to in the law and in the Decree on the method of marking
food ^ 2) these additional marking requirements:
and) oilseeds are referred to the name of the Group and subgroup,
(b)), whether it is peeled or unpeeled seeds.
(2) the tolerable negative mass variations Pack the oil seeds are
listed in annex No. 8.
§ 12
Quality requirements
(1) physical and chemical quality requirements are specified in annex No.
9.
(2) with the exception of permitted derogations must appearance, colour, odour and taste
the seeds of the match, with the declared type of the seeds must not show
foreign smell, acidulous, nažluklá or bitter, or with another foreign
flavors; Furthermore, it must not contain living and dead pests at any stage
development, inorganic impurities, seeds apparently naplesnivělá or moldy
and the seeds of rotten, in the shower or burned, the modified color skins and
at the same time completely impaired (Brown to dark) at the core.
(3) chemical preserving of seeds is illegal.
(4) for use in the food industry can only use poppy seed
(Papaver somniferum l.) the case, solve the type originating from the varieties
that contain max. 0.8% of the alkaloid in the dry capsules
(head gasket) and on the surface of the poppy-seed seed is not the content of the morfinových
alkaloids in excess of 25 mg/kg.
section 13 of the
Storage
The seeds should be stored at a temperature of 20 degrees C and a relative humidity of
air not more than 70%.
§ 14
Transitional provision
Designation of starch and starch products, leguminous crops and oil seeds
packed in period 1. January 1998 until 31 December 1999. on 31 March 1998 shall be assessed only in the
the scope of section 6 of the Act.
§ 15
The effectiveness of the
This Decree shall take effect on the date of its publication, with the exception of section 3, 7 and 11,
that will become effective on 1 January 2004. April 1998.
Minister:
Ing. Lux in r.
Č. 1
Breakdown on the types and groups
------------------------------------------------------------------
Type Of Group
------------------------------------------------------------------
Starch potato
wheat
corn
other
------------------------------------------------------------------
Product from starch powdered puddings
maltodextrins
-----------------------------------------------------------------
Č. 2
The physical and chemical quality requirements
Table 1-Starch potato, wheat and corn
------------------------------------------------------------------------
Starch Starch Starch Indicator
potato wheat corn
------------------------------------------------------------------------
The dry matter content in% at least at least at least 86.0 86.0 80.0
------------------------------------------------------------------------
Total ash content
in the dry state not more than 0.5% up to a maximum of 0.5 0.4
------------------------------------------------------------------------
Content of N-compounds in dry matter,% not more than 0.15 up to 0.55 up to 1.0
------------------------------------------------------------------------
The amount of stipů visible
to the naked eye on 1 dm2 up to 200--
------------------------------------------------------------------------
Starch products
Table 2-Puddings
------------------------------------------------------------------------
The product dry matter content of starch Content ash content
in% of the dry matter in the% folder in%
at least not more than at least
------------------------------------------------------------------------
Custard powder
cooking 82.0 4.0 65.0
------------------------------------------------------------------------
Custard powder
cold 88.0 6.0 60.0
------------------------------------------------------------------------
Table 3-Maltodextrins
------------------------------------------------------------------------
The product dry matter ash content, Dextrinated
in% of the dry matter in% equivalent (DE)%
at least not more than a maximum of
------------------------------------------------------------------------
Maltodextrins 89.0 1.0 20.0
------------------------------------------------------------------------
Table 4-weight tolerable negative deviations of the Pack
starch and starch products
+-------------------+---------------------------+
weight in g | | maximum permissible negative |
| | mass deviation from |
| | mass declared on |
| |% | packaging
+-------------------+---------------------------+
| to 100 | 5 |
+-------------------+---------------------------+
over 100 to 250 | | 3 |
+-------------------+---------------------------+
over 250 to 500 | | 2 |
+-------------------+---------------------------+
over 500 to 1 | 000 | 1 |
+-------------------+---------------------------+
Č. 3
Sensory quality requirements
Starch potato, wheat and corn
Natural potato, wheat and maize starch is very gentle free-flowing
powder, without mechanical impurities and foreign matter. Colors for
potato starch, wheat starch, white, white with a tint of gray and
for corn starch white with yellow, the fragrance after used
the plant, without taste and smell.
Starch products
1. the Puddings in the powder or loose powder are free of extraneous impurities and additives with
the ingredients that make up the clumps with fine particles disintegrated used
ingredients. After the culinary preparation instructions the mass is flexible, pudding
non-sticky sticky, or only partially.
2. Maltodextrins are powder without harsh chemicals and mechanical
dirt, color white with a tint of gray or yellow depending on the
starch with a neutral scent.
Č. 4
Breakdown of leguminous plants on species, groups and subgroups
-------------------------------------------------------------------------------------
The Kind Of Group The Sub-group
-------------------------------------------------------------------------------------
The yellow legume pre-cooked
the Green peeled whole
lens velkozrnná peeled half-carcases
lens drobnozrnná
White beans
bean color
chick peas
Bob
soy
-----------------------------------------------------------------------------------
Flour mill product
from legumes flakes
fiber concentrate
-----------------------------------------------------------------------------------
Soy product soy drink
zakysaný soya product
tofu
sojanéza
tempeh
natto
soy sauce
miso
-----------------------------------------------------------------------------------
Č. 5
Tolerable negative mass variations of the Pack of leguminous plants
-------------------------------------------------------------------------
Type of package weight tolerable negative mass variance
-------------------------------------------------------------------------
Legumes, to 250 g-4.0%
--------------------------------------------------------
Articles 251-500 g-2.0%
--------------------------------------------------------
from legumes 501-2000 g-1.0%
--------------------------------------------------------
soy products over 2000 g-0.5%
-------------------------------------------------------------------------
Č. 6
Sensory and physical requirements on the quality of pulses, legumes
quality and leguminous vegetables peeled
Table 1
-------------------------------------------------------------------------------
Group Color siftings Humidity
nebo ----------------------------------------------------- %
the Sub-group of the individual weight of the grains with circular% not more than
grains weight holes of a different color
maximum diameter mm maximum
---------------------------------------------------------------------------------
The yellow hněděžlutá, 5% 4.5 4 16.0
Orange, yellow peas
Green
---------------------------------------------------------------------------------
The green light green, 5% 4.5 4 16.0
olive, green peas
Yellow
---------------------------------------------------------------------------------
Beans white white 6% 3.5 4 16.0
color
---------------------------------------------------------------------------------
Bean color uniform by 6% 3.5 4 16.0
the variety of a different color
---------------------------------------------------------------------------------
Soy uniform by-3.5 4 13.0
the variety
---------------------------------------------------------------------------------
Chickpea-5.0 4 14.0
---------------------------------------------------------------------------------
Bob - - 6,0 4 16,0
---------------------------------------------------------------------------------
Single lens by-6.0 20 15.0
velkozrnná 2.5 4 varieties
---------------------------------------------------------------------------------
Single lens by more than 6.0-15.0
drobnozrnná varieties of 20
2.5
4
---------------------------------------------------------------------------------
Legumes uniform according to 10% 1.0 0.5 10.0
pre-cooked materials of a different color
---------------------------------------------------------------------------------
Legumes uniform according to 10% 1.0 0.5 15.0
peeled whole raw material of a different color
---------------------------------------------------------------------------------
Legumes uniform according to 10% 1.0 0.5 15.0
peeled split raw material of a different color
---------------------------------------------------------------------------------
Table 2
-------------------------------------------------------------------------------
Quality character Legumes Legumes Pulses
pre-cooked, peeled
-------------------------------------------------------------------------------
Dirt * 1, a total of 0.5 1.0 1.0 total organic
% by weight of which: mineral 0.5 of which:
not more than 0.5 0.2 mineral mineral
-------------------------------------------------------------------------------
Severely damaged grains * 2-6.0 1.0
or declared
part of the total,
% of the maximum weight of lens: 0.1-
of which: other grains muškovitá: 0.5
-------------------------------------------------------------------------------
Slightly damaged grains 12.0-20.0 * 3
or declared
part of the total,
% weight not exceeding
of which: a) 3.0-3.0 požraných pests
b) fractions of 3.0 3.0 3.0
-------------------------------------------------------------------------------
Vařivost carried out 90-
under the specified conditions
and within the prescribed time,
% numerical
at least
-------------------------------------------------------------------------------
Note
* 1 contaminants are total mineral and organic debris, and
organic impurities are stems, leaves, husks, all
Foreign grains and seeds or parts thereof.
* 2 Severely damaged grains are grains and legumes damaged diseases
samozahříváním or drying is probably the modified color skins and
at the same time, the scratches at the core of the peeled pulses only seems to
modified color děloh, further signs of sprouting grains and
muškovitá-grains whole grains containing the dead zrnokaze
(Bruchidae) at any stage of development.
3 Lightly damaged grains are grains are probably modified color skins
and the complete kernel, grain legumes with wrinkled
Peel and core, furrowing grains undeveloped,
mechanically damaged if damage reaches not more than a quarter of the
the kernel and the uterus are not separated, grains of požraná pests and fractions
grains or their declared parts of smaller than half of the
declared the whole.
Table 3
+-------------------------+------------------+------------------+------------------+
| Soy product | Protein in% | Fat in dry matter in% | Dry matter in% |
| | weight min. | weight max. | weight min. |
+-------------------------+------------------+------------------+------------------+
| Soya drink | 1,8 | 30.0 | 4.0 |
+-------------------------+------------------+------------------+------------------+
| Soya drink in powder | 20,0 | 30.0 | 90.0 |
+-------------------------+------------------+------------------+------------------+
| Zakysaný soya product | 2,5 | 50.0 | 8.0 |
+-------------------------+------------------+------------------+------------------+
| Tofu | 4,5 | 40.0 | 10.0 |
+-------------------------+------------------+------------------+------------------+
| Sojanéza | 1,0 | | |
+-------------------------+------------------+------------------+------------------+
| Tempeh | 10.0 | 50.0 | 27.0 |
+-------------------------+------------------+------------------+------------------+
| Miso | 9,0 | | |
+-------------------------+------------------+------------------+------------------+
| Soy sauce | 2,3 | | |
+-------------------------+------------------+------------------+------------------+
| Natto | 15.0 | | |
+-------------------------+------------------+------------------+------------------+
Č. 7
The breakdown of oil seeds to species groups and subgroups
----------------------------------------------------------------------
The Kind Of Group The Sub-group
----------------------------------------------------------
poppy
----------------------
White
----------------------
color *
----------------------------------------
Sunflower
----------------------------------------
gourd
Oil seed-----------------------------------
sesame seed
----------------------------------------
Len
----------------------------------------
white mustard
-------------------
Black
----------------------------------------------------------
* color: gray, Orange, yellow, pink.
Č. 8
Tolerable negative mass variations of the Pack of oilseeds
-------------------------------------------------------------------------
Type of package weight tolerable negative mass variance
-------------------------------------------------------------------------
up to 50 g-5.0%
--------------------------------------------------------
51-200 g-3.0%
Olejnatá semena --------------------------------------------------------
201-500 g-2.0%
--------------------------------------------------------
over 500 g-1.0%
-------------------------------------------------------------------------
Č. 9
The physical and chemical quality requirements of oil seeds
Table 1-the seed of the opium poppy (Papaver somniferum l.) seed, solve the type
-----------------------------------------------------------------------------------------------------------------
Not more than 0.2% of the blue color of the weight of the white poppy
-------------------------------------------------------------------------------------------------
seeds of white or a mixture of colors above 0.2% by weight of white poppy
-----------------------------------------------------------------------------------------------------------------
Humidity 1. not more than 8.0% of the weight of the quality
2. the quality of not more than 10.0% by weight
------------------------------------------------------------------------------------------------------------------
Not more than 5.0% of the seeds of nevybarvená weight
dark to black
------------------------------------------------------------------------------------------------------------------
Additives and impurities not more than 8.0% of the weight
------------------------------------------------------------------------------------------------------------------
of which:
and rusty nevyzrálá) seeds not more than 5.0% by weight of colors
-------------------------------------------------------------------------------------------------------------------
(b) not more than 3.0 damaged seeds)% by weight of
-------------------------------------------------------------------------------------------------------------------
c) impurities total 1. not more than 0.2% by weight of quality
a total of 2. the quality of not more than 1.0% by weight
-------------------------------------------------------------------------------------------------------------------
(d) not more than blínu of the black seeds) 0.00% by weight
(Hyoscyamus niger l.)
-------------------------------------------------------------------------------------------------------------------
(e) the laskavce of the quinoa) seeds and not exceeding 0.2% by weight
-------------------------------------------------------------------------------------------------------------------
(f) inorganic impurities not more than) 0.0% by weight
-------------------------------------------------------------------------------------------------------------------
(g)) the cadmium content of not more than 0.8 mg/kg
------------------------------------------------------------------------------------------------------------------
arsenic content in) not more than 0.1 mg/kg
-------------------------------------------------------------------------------------------------------------------
I) mercury content of no more than 0.012 mg/kg
-------------------------------------------------------------------------------------------------------------------
j) the lead content not more than 1.0 mg/kg
-------------------------------------------------------------------------------------------------------------------
the alkaloid content of not more than) 25 mg/kg
------------------------------------------------------------------------------------------------
Table 2-other seeds
+---------------------------+------------------+------------------+------------------+
| Seed | Humidity | Ingredients | Dirt |
| | in% of maximum | in% of maximum | in% of maximum |
+---------------------------+------------------+------------------+------------------+
| Sunflower | | | |
| (Heliantus annus l.) | 8.0 | 4.0 | 1.0 |
| Pumpkin (Cucurbita) | 10.0 | 4.0 | 1.0 |
| Sesame | | | |
| (Sesamum indicum l.) | 10.0 | 4.0 | 1.0 |
| lnu | | | |
| (Linum usitatissimum l.) | 9.0 | 2.0 | 1.0 |
| Mustard (Sinapis alba l. | | | |
| Brassica nigra l., | | | |
| Brassica juncca l.) | 10.0 | 3.0 | 0.5 |
| Safflower | | | |
| (Carthamus tinctorius l.) | 10.0 | 4.0 | 1.0 |
+---------------------------+------------------+------------------+------------------+
Selected provisions of the novel
Article II of the decree 423/2000 Sb.
Transitional provisions
(1) the Food put into circulation before the date of effectiveness of this order, the
assessed according to the existing legislation.
(2) the designation of the food, according to the existing legislation can be used
not later than 31 December 2006. December 2001.
Article. (III) Decree 399/Sb.
Transitional provision
Foods labelled in accordance with Decree No. 329/1997 Coll., as amended effective
before the date of entry into force of this Decree, may be put into circulation
by 1. July 2014. Foods that have been put into circulation
before this date can be sold while stocks last.
2) Decree No 113/2005 Coll., about how the labelling of foodstuffs and tobacco
products, as amended.
