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Té Negro. Definiciones Y Requerimientos Básicos

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Té Negro. Definiciones Y Requerimientos Básicos Quito - Ecuador NORMA TÉCNICA ECUATORIANA NTE INEN-ISO 3720:2013 NÚMERO DE REFERENCIA ISO 3720:2011 (E) TÉ NEGRO. DEFINICIONES Y REQUERIMIENTOS BÁSICOS. (IDT) Primera Edición BLACK TEA. DEFINITION AND BASIC REQUIREMENTS First Edition EXTRACTO DESCRIPTORES: Tecnología de los alimentos, te, definiciones, requerimientos básicos. ICS: 67.140.10 ICS: 67.140.10 Prólogo ISO (la Organización Internacional de Normalización) es una federación mundial de organismos nacionales de normalización (organismos miembros de ISO). El trabajo de preparación de las Normas Internacionales normalmente se realiza a través de los comités técnicos de ISO. Cada organismo miembro interesado en una materia para la cual se haya establecido un comité técnico, tiene el derecho de estar representado en dicho comité. Las organizaciones internacionales, gubernamentales y no gubernamentales, en coordinación con ISO, también participan en el trabajo. ISO colabora estrechamente con la Comisión Electrotécnica Internacional (IEC) en todas las materias de normalización electrotécnica. Las normas internacionales se redactan de acuerdo con las reglas establecidas en la Parte 2 de las Directivas ISO/IEC. La tarea principal de los comités técnicos es preparar Normas Internacionales. Los proyectos de Normas Internacionales adoptados por los comités técnicos se envían a los organismos miembros para votación. La publicación como Norma Internacional requiere la aprobación por al menos el 75% de los organismos miembros que emiten voto. Se llama la atención sobre la posibilidad de que algunos de los elementos de este documento puedan estar sujetos a derechos de patente. ISO no asume la responsabilidad por la identificación de cualquiera o todos los derechos de patente. La Norma ISO 3720 fue preparada por el Comité Técnico ISO/TC 34, Productos alimenticios, Subcomité SC 8, Té Esta cuarta edición cancela y reemplaza a la tercera edición (ISO 3720:1986) que fue técnicamente revisada. También incorpora la Corrección Técnica ISO 3720:1986/Cor.:1992 e ISO 3720:1986/Cor.2:2004. Prólogo nacional Esta norma nacional NTE INEN-ISO 3720 es una traducción idéntica a la norma internacional ISO 3720:2011 “Black tea. Definition and basic requeriments”, (versión E), cuarta edición. Esta norma reemplaza a la NTE INEN 2381:2007 Té. Requisitos. Para el propósito de esta norma, se han hecho los siguientes cambios editoriales: a) Las palabras “esta norma internacional” han sido reemplazadas por esta “norma nacional” EXTRACTO -i- 2013-705 ICS: 67.140.10 INTRODUCCIÓN El té se cultiva y es producido en numerosos países del mundo y se mezcla o se bebe en muchos más. El té negro puede ser producido a partir de té de un cultivo o región o puede ser una mezcla de tés de dos o más orígenes. Las características deseadas de un té negro y del licor resultante, dependerá de muchos factores, incluyendo el tipo de agua que se utiliza para elaborar la bebida, el método de preparación y los gustos individuales. Los objetivos de esta Norma Internacional son especificar la planta de la que el té verde es fabricado y establecer los requisitos para características químicas determinadas que, de cumplirse, son una indicación de que el té ha sido sometido a las buenas prácticas de manufactura. Se trata de que de las partes interesadas tengan la posibilidad de aplicar los requisitos de esta Norma Internacional a un envío o lote de té negro. La calidad del té suele ser evaluado organolépticamente por catadores calificados de té, que basan sus juicios en su experiencia previa sobre el té, su conocimiento de las condiciones de las zonas productoras y las preferencias del país consumidor. Podrá tener en cuenta características tales como la apariencia del té antes de la preparación de un licor (tales como forma, color, limpieza y uniformidad), la apariencia de la hoja en infusión y el aspecto, olor y sabor del licor. En la práctica, el té se presenta para su análisis químico sólo si un catador de té sospecha que el producto ha sido adulterado, o si presenta características anormales. EXTRACTO -ii- 2013-705 ICS: 67.140.10 Norma Técnica TÉ NEGRO NTE INEN-ISO Ecuatoriana DEFINICIONES Y REQUERIMIENTOS BÁSICOS 3720:2013 Voluntaria (IDT) 2013-09 1 Objeto y campo de aplicación Esta norma nacional especifica las partes de una planta que son adecuadas para hacer el té negro para consumo como bebida, y los requisitos químicos para el té negro que indican que ha sido producido de acuerdo con las buenas prácticas de producción. Esta norma nacional especifica también los requisitos de embalaje y etiquetado para el té negro envasado. Esta norma nacional no es aplicable para el té negro descafeinado o aromatizado. 2 Referencias normativas Las siguientes normas contienen disposiciones que al ser citadas en este texto, constituyen requisitos de esta norma nacional. Para las referencias con fecha solo se aplica la edición citada. Para las referencias sin fecha se aplica la última edición del documento de referencia (incluyendo cualquier modificación). ISO 1572 Tea — Preparation of ground sample of known dry matter content ISO 1573 Tea — Determination of loss in mass at 103 °C ISO 1575 Tea — Determination of total ash ISO 1576 Tea — Determination of water-soluble ash and water-insoluble ash ISO 1577 Tea — Determination of acid-insoluble ash ISO 1578 Tea — Determination of alkalinity of water-soluble ash ISO 1839 Tea — Sampling ISO 3103 Tea — Preparation of liquor for use in sensory tests ISO 5498 Agricultural food products — Determination of crude fibre content — General method ISO 6078 Black tea — Vocabulary ISO 9768 Tea — Determination of water extract EXTRACTO ISO 14502-1 Determination of substances characteristic of green and black tea — Part 1: Content of total polyphenols in tea — Colorimetric method using Folin-Ciocalteu reagent ISO 15598 Tea — Determination of crude fibre content 3 Términos y definiciones Para los propósitos de este documento, se aplicarán los siguientes términos y definiciones. 3.1 Té Negro Derivados única y exclusivamente de té, producidos por procesos aceptables, inactivación enzimática y rodadura común o trituración, seguido de secado, de las hojas, brotes tiernos y brotes de las variedades de la especie Camellia sinensis (L.) O. Kuntze, conocida por ser adecuada para hacer té para consumo como bebida. ________________________________________________________________________________ DESCRIPTORES: Tecnología de los alimentos, te, definiciones, requerimientos básicos. INFORMACIÓN COMPLEMENTARIA Documento: TÍTULO: TÉ NEGRO. DEFINICIONES Y Código: NTE INEN-ISO 3720 REQUERIMIENTOS BÁSICOS (IDT) ICS: 67.140.10 ORIGINAL: REVISIÓN: Fecha de iniciación del estudio: Fecha de aprobación anterior del Directorio Oficialización con el Carácter de Voluntaria por Resolución No. de publicado en el Registro Oficial No. de Fecha de iniciación del estudio: 2012-07-19 Fechas de consulta pública: No se realizó Subcomité Técnico: Fecha de iniciación: Fecha de aprobación: Integrantes del Subcomité Técnico: NOMBRES: INSTITUCIÓN REPRESENTADA: Mediante compromiso presidencial N° 16364, el Instituto Ecuatoriano de Normalización – INEN, en vista de la necesidad urgente, resuelve actualizar el acervo normativo en base al estado del arte y con el objetivo de atender a los sectores priorizados así como a todos los sectores productivos del país. Para la revisión de esta Norma Técnica se ha considerado el nivel jerárquico de la normalización, habiendo el INEN realizado un análisis que ha determinado su conveniente aplicación en el país. La Norma en referencia por ser una adopción de una norma internacional no ha sido sometida a consulta pública y por ser considerada EMERGENTE no ha ingresado a Subcomité Técnico. EXTRACTO Otros trámites: Esta NTE INEN-ISO 3720:2013, reemplaza a la NTE INEN 2381:2005 La Subsecretaría de la Calidad del Ministerio de Industrias y Productividad aprobó este proyecto de norma Oficializada como: Voluntaria Por Resolución No. 13262 de 2013-07-11 Registro Oficial No. 73 de 2013-09-04 EXTRACTO Instituto Ecuatoriano de Normalización, INEN --- Baquerizo Moreno E8E8----2929 y Av. 6 de DDiicciieemmbbrreeDiciembre CCaassiillllaaCasilla 117717-17---01001101----3999339999993999 --- Telfs: (593 2)2 501885 al 2 501891 --- Fax: (593 2) 2 567815 Dirección General: EE----Mail:direccionMail:direccionMail:[email protected]@@[email protected] Área Técnica de Normalización: EE----Mail:MMaaiill::Mail:[email protected]@@[email protected] Área Técnica de Certificación: EE----Mail:MMaaiill::Mail:[email protected]@@[email protected] Área Técnica de Verificación: EE----Mail:MMaaiill::Mail:[email protected]@@[email protected] Área Técnica de SeServiciosrvicios Tecnológicos: EE----Mail:MMaaiill::Mail:[email protected]@@[email protected] Regional Guayas: EE----Mail:MMaaiill::Mail:[email protected]@@[email protected] Regional Azuay: EE----Mail:[email protected]:[email protected]:[email protected] Regional Chimborazo: EE----Mail:inenriobamba@inenMail:inenriobamba@inenMail:[email protected] URL:www.inen.gob.ec .
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