91/2000 Sb.
DECREE
The Ministry of Agriculture of 30 November 2005. March 2000 amending
the Ministry of agriculture Decree No 330/1997 Coll., implementing section
18 (a). a), (d)), j and k) of the Act) No 110/1997 Coll. on foodstuffs and
tobacco products and amending and supplementing certain related
laws for tea, coffee and coffee substitutes
The Ministry of agriculture shall be determined according to section 18 (a). a), (d)), j and k))
Act No. 110/1997 Coll. on foodstuffs and tobacco products and amending
and certain related laws, (hereinafter referred to as the "Act") for tea,
coffee and coffee substitutes:
Article. (I)
Decree No. 329/1997 Coll., implementing section 18 (a). a), (d)), j and k))
Act No. 110/1997 Coll. on foodstuffs and tobacco products and amending
and certain related laws, for tea, coffee and coffee substitutes,
be amended as follows:
1. In paragraph 1 (b). (h)), the words "(aromatised)" and "right" are deleted.
2. In paragraph 1, point (i)) the following new subparagraph (j)), which read as follows:
"aromatised tea) tea, which contains substances intended for
aromatic, ".
Subparagraph (j)) and to) are known as the letters k) and (l)).
3. in section 3, paragraph 2 reads as follows:
"(2) herbal and fruit Tea is referred to by the name of, and subgroup.".
4. in article 3, after paragraph 2, insert a new paragraph 3 is added:
"(3) the product of the tea group and subgroup name.".
Paragraphs 3 and 4 shall become paragraphs 4 and 5.
5. In section 3, paragraph 3. 4 letter a) is added:
"and the fruit teas), herbal teas and fruit teas or products
herbal warning on caffeine content, if you contain it. "
6. section 6 is repealed.
7. the heading of section 2, reads: "coffee"
8. In paragraph 7, point (d)) the following point (e)), which read as follows:
"e) coffee decaffeinated extract product that contains not more than 0.3%
the caffeine in the dry. "
Subparagraph e) to (g)) are known as the letters f) to (h)), and
subparagraph (h)) up with) are deleted.
9. In paragraph 7 (b). f), the words "does not contain less than" shall be replaced by
"at least".
10. In paragraph 7 (b). g), the words "not more than" shall be replaced by "not more than" and
the words "not less than" shall be replaced by the words "at least".
11. In paragraph 7 (b). (h)), the words "not more than" shall be replaced by "not more than" and
the words "not less than" shall be replaced by the words "at least".
12. In paragraph 7, the following letter i), which read as follows:
"i) admixture of roasted coffee beans are coffee beans přepražená, black
or light, which is characterized by a different scent after breaking than coffee. ".
13. in § 9 para. 1 a) and (b)):
"and the name of the species and subgroups),
(b)) near the product name, the words "caffeine free" If the caffeine content in the
the coffee-based dry matter of the products does not exceed 0.3% for coffee extract and 0.1
% coffee roasted, ".
14. in § 9 para. 1, point (c)) shall be deleted.
Subparagraph (d)), and (e)) shall become points (c) and (d)).)
15. in § 9 para. 1 (b). (d)) at the end of the dot is replaced by a comma and
the following point (e)), which read as follows:
"(e))" aromatizováno "in the event that the coffee aroma was.".
16. in paragraph 10, the following section 3, to read:
"Section 3
COFFEE SUBSTITUTES AND THEIR MIXTURES
section 10a
For the purposes of this Ordinance, means the
and kávovinami products obtained from roasting) different parts of plants of the rich
in polysaccharides,
b) roasted chicory product extracted from chicory roots (Cichorium
intybus l.), which were not used in the form "for" (salad
chicory), sufficiently clean, dry, roasted with or without the addition of
the addition of small quantities of food oils or fats, natural
sweeteners and molasses; may contain traces of insoluble substances which
It does not come from the chicory
c) grain kávovinou product made from roasted barley, rye, or
wheat,
(d)) made from malt kávovinou product sladovaného and roasted
barley, rye or wheat,
e) fig kávovinou product made from Fig fruit,
f) mixture of kávovin mixture of kávovin and other raw materials, including roasted minced
coffee,
g) kávovinovým extract product obtained by extraction from kávovin for use
water as the extraction environment, excluding any process of hydrolysis,
involving the addition of an acid or a base,
h) dried cikorkovým extract or soluble chicory or instant
chicory chicory extract in powder, granular, flaked, dice
or other solid forms, of which the chicory-based dry matter content is
at least 95% by weight; the product must not contain a folder other than the folder
derived from the extraction. Substances that do not come from the chicory must not
must not exceed 1% by weight,
h) chicory extract paste chicory extract in paste form, with
chicory-based dry matter content of which is not more than 85% and at least 70% by weight;
the product can only contain ingredients derived from the extraction. Substances that
they do not come from the chicory must not exceed 1% by weight,
I) liquid chicory extract cikorkovým extract in liquid form, for
chicory-based dry matter content of which is not more than 55% and not less than 25% by weight;
the product can only contain ingredients derived from the extraction. Sugars can
contain only in a quantity not exceeding 35% by weight,
Instant mixtures kávovin to) the product obtained by mixing either individual
extracts, or a common extraction mixture kávovin, or blended with
coffee,
l) instant kávovinovým product product containing kávovinový
extract and other components, intended for the preparation of beverages by dissolving in water.
section 10b
Breakdown by species group and subgroup
Breakdown by species groups and subgroups as listed in annex No. 8.
section 10 c
Labelling
(1) in addition to the data referred to in the Act, and in particular legal předpise1)
further indicate
and the percentage by mass of the contents) of coffee or coffee extract in kávovin in
a mixture of coffee and of extracts, kávovinových
(b)) "praženo sugar", if the extract from raw material roasted with sugar,
(c)) "with sugar" or "with added sugar", was a sugar added to the raw material
After roasting.
(2) the tolerable negative weight deviations are listed in annex 7.
§ 10 d
Quality requirements
Sensory, physical and chemical requirements are specified in annex No. 9. ".
17. Appendix 1:
"Č. 1
Breakdown of the kind in the Group and subgroups
+---------------+-----------------+----------------+
| species | group | subgroup |
+---------------+-----------------+----------------+
Green tea right | | | |
| | polofermentovaný | |
| | | |
+---------------+-----------------+----------------+
| herbal tea | |-flavoured ". |
+---------------+-----------------+----------------+
| fruit tea | | |
+---------------+-----------------+----------------+
| | products tea extract | |
| | Instant tea | |
+---------------+-----------------+----------------+
18. in annex 2, part A) "parts of plants, which can be used without
"paragraph 27 deleted.
Section 28 is renumbered as item 27.
19. in annex 2, part B) "parts of plants, which can be used up to 30
% by weight ", points 1, 21, 25 and 31 shall be deleted.
Items 2 to 42 shall be renumbered 1 to 38.
20. in annex 2, part C) is added:
"Parts of plants that can be used to a maximum of 5% by weight
1. Harphagophytum procumbens root
(BURCHELI) DC.
2. Angelica Archangelica officinalis HOFFM medicine. root, fruit
3. Star anise Illicium verum HOOK product
4. Basil Ocimum basilicum L. the stem
5. Salad Burnet larger Pimpinella major (l.) HUDS. the root of the
6. Benedict medical Conicus benediktus L. the stem
7. Gum Tree Eucalyptus sp. sheet
8. Pine Pinus sp. needle, tops, branches
9. Mountain Pine Pinus mugo SSP. pumilio needle, tops, branches
(HAENKE) FRANCO
10. Cranberry Vaccinium vitis idaea l. sheet
11. Celery Apium graveolens L. product
12. the Cola Cola acuminata (Beauv.) SCHOTT et
The end. and c. nitida (Vent.)
SCHOTT et E. seed
13. Suppository objímavý Ruscus aculeatus l. the stem
14. Verbascum phlomoides Verbascum sápovitá l. flower
15. large-flowered Mullein Verbascum densiflorum BERTOL. flower
16. Oak Querrcus robur l. bark
17. Apr winter Querrcus petraea (MATTUSCH.) LIEBL. bark
18. medical Alpinia officinarum HANCE Galanga root
19. The Serpent's root greater Bistorta major s. f. GRAY theme
20. Gentian Gentiana sp. the root of the
21. Fuccus vesiculosus Fucus vesiculosus l. the insole
22 Cornflower Centaurea cyanus (l.) MILLER flower
23. Horehound Marrubium vulgare l. the stem
24. Common Juniper Juniperus communis L. wood product
25. Needle Ononis SP. the root of the
26. Red Clover Trifolium pratense L. flower
27. White Clover Trifolium repens L. flower
28. Indian Plantain Plantago ovata FORSK. seed
29. Plantago lanceolata Plantago repens l. leaf, stem
30. Mistletoe Viscum sp. the stem
31. Cardamom Eletaria cardamomum medicine (l.) product, seed
WHITE et MASON
32. Melilot medical Melilotus officinalis (l.) PALLAS stem
33. Iris Iris germanica l., i. pallida Lam., root
Florentina l.
34. Krameria triandra Krameria triandra RUIZ et PAV root
35. Geum urbanum Geum urbanum l. the root of the
36. corn Zea mays L. pistil
37. Turmeric Curcuma sp. the root of the
38. Liquorice Glycyrrhiza glabra l. the root of the
39. Lavender Lavandula angustifolia MILLER flower
40. Levisticum officinale KOCH lovage root
41. Corylus Avellana l. Corylus avellana sheet
42. Burdock Arctium SP. the root of the
43. Marsdenie
kondurangová Marschenia condurango REICHB. bark
44. Mořinka scented Galium odoratum (l.) SCOP stem
45. Tansy Potentilla anserina l. the stem
46. nátržník Cinquefoil Potentilla erecta (l.) RÄUSCHEL root
47. Passionflower Passiflora sp. the stem
48. Muškátovník scented Myristica fragrans HOUT. fruit, seed, pericarp
49. Common soapwort Saponaria officinalis l. the root of the
50. Myrtovník, Commiphora sp. gum-resins
51. Olive Olea europaea L. sheet
52. Elecampane Inula helenium l. the root of the
53. Butternut Juglans regia l. sheet
54. Milk Thistle
Marian Silybum mariannum (l.) GAERTN. product
55. Consolida Consolida regalis field S. F. GRAY flower
56. Geranium Pelargonium sp. sheet
57. Artemisia Vulgaris, Artemisia vulgaris l. the stem
58. Wormwood Artemisia absinthium stem
59. parsley Petroselinum sativum Hoffm. product
60. parsley Petroselinum crispum Endive (MILL.) the root of the
NYM ex a. w. HILL
61. The Peony Paeonia officinalis L. Crown ticket
62. the lungwort Pulmonaria officinalis L. leaf, stem
63. Coltsfoot Tussilago farfara l. General sheet
64. Buckwheat Fagopyrum aesculentum Moench., the stem, the product
tatricum (l.) Gaertn.
65. Prha Arnica sp. flower, root
66. Herniaria Průtržník sp. the stem
67. Cowslip Primula veris l. root, flower
68. Primula elatior Primula elatior (l.) Hill root, flower
69. Equisetum arvense Equisetum arvense l. the stem
Iceland Moss Cetraria 70 islandica (l.) ACH insole
71. General Acorus calamus Acorus l. the root of the
72. Couch grass Elytrigia repens repens (l.) DESV. the root of the
73. Polygonum Persicaria lapathifolia. (L.)
S. f. GRAY grass
Polygonum Persicaria hydropiper 74. hydropiper (l.) SPACH stem
75. Rmenec fair Camaemelum nobile (l.) ALL flower
76. Drosera Drosera sp. the stem
77. Rosemary Rosmarinus officinalis L medicine. sheet
78. Veronica officinalis Veronica officinalis L. the stem
79. Yarrow Achillea millefolium L. the stem, flower
80. The Greek mountain tea Sideritis scardica Griseb. the stem
81. Agrimony Agrimonia sp. the stem
82. Hydrochloride Chrysanthemum parthenium (l.) leaves
BERNH.
83. Sunflower Helianthus annuus l. language flower
84. Smil Sandy Helichrysum kneeling figures l. MOENCH flower
85. Spruce Picea sp. needle, tops, branches
86. Srdečník generic Leonurus cardiac l. the stem
87. The skylight Euphrasia SP. the stem
88. The Sage Salvia officinalis L. leaf, stem
89. Poplar Populus sp. Bud
90. Hollyhock pink Alcea rosea l. CV. nigra flower
91. Burnet Sanguisorba officinalis l. flower
92. Black White Robinia pseudo-arabica l. flower
93. Trubkovec Orthosiphon sp. sheet
94. Purple Coneflower Echinacea angustifolia DC stem, root
95. St. John's wort Hypericum sp. the stem
96. Further Meadowsweet Filipoendula uimaria (l.) MAXIM flower stem
97. Thyme Thymus zygis l. the stem
98. Menyanthes Menyanthes trifoliata l. sheet
99. viržinský Witch Hazel Hamamelis virginiana L. sheet
100. Viola tricolor Viola tricolor l. the stem
101. Polygala senega Polygala senega l. the root of the
102. Salix sp. bark
103. Avenula Epilobium SP. the stem
104. Hyssop Hyssopus officinalis L. the stem
105. the Centaurium erythraea RAFN stem the bitter Centarium ".
21. in annex 2, section C), the text "Plants and parts thereof,
not included in this list, lists specific předpis2). You may use the
in the amount of up to 5% of the weight, "including footnote 2) is repealed.
22. Appendix 5:
"Č. 5
A breakdown of the types of coffee, group and subgroup
+---------------+-----------------+-------------------------+
| species | group | subgroup |
+---------------+-----------------+-------------------------+
| | | roasted coffee beans |
| | | ground |
| +-----------------+-------------------------+
| soluble extract | or | instant |
| | | pasta |
| | liquid. "| |
+---------------+-----------------+-------------------------+
23. Appendix 6:
"Č. 6
Sensory, physical and chemical requirements for the quality of the coffee
Sensory quality requirements for coffee
+--------------------+--------------+------------+------------+--------------+
|-Type group | appearance | color | fragrance | taste |
|-subgroup | | | | |
+--------------------+--------------+------------+------------+--------------+
| roasted coffee beans | roasted coffee Brown Coffee Coffee-| | | |
| | |-grain Matt | | |
| | excluded locations | | | |
| | oil | | | |
| | * surface) | | | |
+--------------------+--------------+------------+------------+--------------+
roasted coffee (250 g) | | uniformly ground Brown Coffee Coffee-| | | |
+--------------------+--------------+------------+------------+--------------+
the coffee covering | | | pure coffee | | soft |
| | | |-|-significantly significantly |
| | | sharp sharp coffee | |, |
| | | | |-sour bitter |
+--------------------+--------------+------------+------------+--------------+
| coffee extract | | pure coffee | | very fine up to |
| (pickle) | | |-significantly | significantly sharp |
| | | | | sharp, coffee, bitter, |
| | | | |-sour, warm caramel |
| | | | | Caramel |
+--------------------+--------------+------------+------------+--------------+
*) roasted coffee beans can have max. 2.4% admixture
Physical and chemical requirements for the quality of the coffee
+-----------------------------------+-------------+-------------+-----------+
|-Type group-subgroup | caffeine content | | aqueous extract humidity in% |
| | in the dry matter% | in dry matter | most |
| | | % at least | |
+-----------------------------------+-------------+-------------+-----------+
| Roasted coffee | at least 0.6 | 22 | 5 |
+-----------------------------------+-------------+-------------+-----------+
roasted coffee without caffeine | | the most 0.1 | 19 | 5 |
+-----------------------------------+-------------+-------------+-----------+
soluble coffee extract |, instant | at least 2.5 | - | 5 |
+-----------------------------------+-------------+-------------+-----------+
soluble coffee extract |, instant | | | |
decaf | most | 0.3 | - | 5. " |
+-----------------------------------+-------------+-------------+-----------+
24. in annex No. 7 in the name of the table, the words ' packaging of coffee "
the words "and kávovin" and in the column "Type" after the word "coffee substitutes" added
the words "and of their mixtures".
25. After annex No. 7 of Annex 8 and 9 shall be added:
"Č. 8
A breakdown of the types of kávovin, groups and subgroups
+---------------+-------------------------+-----------------------+
| species | group | subgroup |
+---------------+-------------------------+-----------------------+
|-Herb Roasted coffee substitutes | | |
| Instant or soluble | | mixed with coffee |
| | mix with other ingredients, | |
+---------------+-------------------------+-----------------------+
Č. 9
Sensory, physical and chemical quality requirements kávovin
Sensory quality requirements kávovin
+------------------+------------------+------------------+-------------------+-------------------+
|-Type group | appearance | color | fragrance | taste |
|-subgroup | | | | |
+------------------+------------------+------------------+-------------------+-------------------+
| kávovina | healthy, pure, Brown to dark | | kávovinová | |
| | |, where appropriate, the corresponding Brown | | |
| the raw material used is | | lighter | | |
| | | |-particle raw materials | |
+------------------+------------------+------------------+-------------------+-------------------+
| kávovinový | a crisp pickle or lightly | | kávovinová | kávovinová |
| | cloudy | | | partly partly caramel caramel |
| | | typical after such raw | | typical after raw material |
+------------------+------------------+------------------+-------------------+-------------------+
The physical and chemical quality requirements kávovin
+---------------------------+-------------+---------+---------+---------------+
|-Type group-subgroup | aqueous extract | humidity | ash | mineral |
| | |% in the dry matter, not exceeding | | additions (sand) |
| |% | |% |% not more than a maximum of |
+---------------------------+-------------+---------+---------+---------------+
| kávovinová mixture | 46 | 10 | 6 | 1 |
+---------------------------+-------------+---------+---------+---------------+
| kávovina | cikorková 60 | 10 | 6 | 3 |
+---------------------------+-------------+---------+---------+---------------+
| kávovina | 25 grain | 5 |7 |2,5 |
+---------------------------+-------------+---------+---------+---------------+
| kávovina | 50 | fig 18 | 5 | 2.5 |
+---------------------------+-------------+---------+---------+---------------+
| kávovinový extract | - | 6 |- | - ". |
+---------------------------+-------------+---------+---------+---------------+
Article II
Transitional provisions
(1) food produced and put into circulation before the date of effectiveness of this
the Decree shall be assessed in accordance with the existing legislation.
(2) the designation of the food, according to the existing legislation can be used
1. September 2001.
Article. (III)
The effectiveness of the
This Decree shall enter into force on 1 January 2000. September 2000.
Minister:
Ing. Fencl in r.
