(Advanced to Step 5 of the Codex Procedure)
The Appendix to this standard contains provisions which are not intended to be applied within the meaning of the acceptance provisions of Section 4.A(i)(b) of the General Principle of the Codex Alimentarius.
1. SCOPE
This standard covers the product known as kimchi which is prepared with Chinese cabbage as a predominant ingredient and other vegetables which have been trimmed, cut, salted and seasoned before fermentation.
2. DESCRIPTION
2.1 PRODUCTS DEFINITION
Kimchi is the product:
(a) prepared from varieties of Chinese cabbage, Brassica pekinensis Rupr.; such Chinese cabbages shall be free from significant defects, and trimmed to remove inedible parts, salted, washed with fresh water, and drained to remove excess water; they may or may not be cut into suitable sized pieces/parts;3. ESSENTIAL COMPOSITION AND QUALITY FACTORS(b) processed with seasoning mixture mainly consisting of red pepper (Capsicum annuum L.) powder, garlic, ginger, edible Allium varieties other than garlic, and radish. These ingredients may be chopped, sliced and broken into pieces; and
(c) fermented before or after being packaged into appropriate containers to ensure the proper ripening and preservation of the product by lactic acid production at low temperatures.
3.1 COMPOSITION
3.1.1 Basic Ingredients
(a) Chinese cabbages and the seasoning mixture as described in Section 2;3.1.2 Other Permitted Ingredients
(b) salt (sodium chloride).
(a) fruits;
(b) vegetables other than those described in Section
2;
(c) sesame seeds;
(d) nuts;
(e) sugars (carbohydrate sweeteners);
(f) salted and fermented seafood;
(g) glutinous rice paste;
(h) wheat flour paste.
3.2 QUALITY CRITERIA
Kimchi shall have normal flavour, odour and colour and possess texture characteristic of the product.
4. FOOD ADDITIVES
Only those food additives listed below may be used within the limits specified.
|
|
Maximum Level |
|
4.1 FLAVOURS |
|
|
Natural flavours and nature-identical flavours, as defined in the Codex
Alimentarius, Volume 1A |
Limited by GMP |
|
4.2 FLAVOUR ENHANCERS |
|
|
627 Disodium 5'-guanylate |
Limited by GMP |
|
631 Disodium 5'-inosinate |
|
|
621 Monosodium L-glutamate |
|
|
4.3 ACIDITY REGULATOR |
|
|
270 Lactic acid |
Limited by GMP |
|
330 Citric acid |
|
|
269 Acetic acid |
|
|
4.4 THICKENING AND STABILIZING AGENTS |
|
|
407 Carrageenan (including furcellaran) |
2g/kg |
|
415 Xanthan gum |
|
|
4.5 TEXTURIZER |
|
|
420 Sorbitol |
Limited by GMP |
5.1 It is recommended that the product covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997, Codex Alimentarius, Volume 1B), and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to this product.
5.2 To the extent possible in good manufacturing practice, the product shall be free from objectionable matter.
5.3 When tested by appropriate methods of sampling and examination, the product:
- shall be free from microorganisms in amounts which may represent a hazard to health;6. LABELLING- shall be free from parasites which may represent a hazard to health; and.
- shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health.
Prepackaged Products covered by this standard shall be labelled in accordance with the Codex General Standard for the Labelling of Prepackaged Foods (Codex STAN 1-1985, Rev. 1-1991, Codex Alimentarius, Volume 1A).
6.1 NAME OF THE FOOD
The name of the product shall be "kimchi".
6.2 LABELLING OF NON-RETAIL CONTAINER
Information required in Sections 4.1-4.8 of the Codex General Standard for the Labelling of Prepackaged Foods and storage instructions in necessary shall be given either on the container or in accompanying documents except that the name of the product, lot identification, and the name and address of the manufacturer or packer shall appear on the container. However, lot identification, and the name and address of the manufacturer or packer may be replaced by an identical mark provided that such a mark is clearly identifiable with the accompanying documents.
7. METHODS OF ANALYSIS AND SAMPLING
7.1 SAMPLING
Sampling shall be in accordance with the FAO/WHO Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL-6.5).
In addition, the following applies;
(a) Samples shall be taken and stored in a protected cool place - from 0ºC to 4ºC so as to prevent deterioration of the sample.This Appendix is intended for voluntary application by commercial partners and not for application by governments.(b) Precautions shall be taken to protect the sample, the material being sampled, the sampling instruments, and the sample containers from extraneous contamination.
(c) The sample shall be placed in clean dry glass containers with air tight stoppers or closures. It shall be marked with full details of sampling, date of sampling, name of the vendor and other particulars of the consignment.
1. DESCRIPTION
1.1 STYLES
The product should be presented in one of the following styles:
|
(a) Whole: |
whole Chinese cabbage; |
|
(b) Halves: |
Chinese cabbages divided lengthwise into halves; |
|
(c) Quarters: |
Chinese cabbages divided lengthwise into quarters;
and |
|
(d) Slices or Chips: |
Chinese cabbage leaves cut into pieces of 1~6 cm in length and
width |
2.1 OTHER COMPOSITION
|
(a) Total acidity(as lactic acid) |
not more than 1.0% m/m |
|
(b) Salt (sodium chloride) content |
1.0~4.0% m/m |
|
[(c) Mineral impurities |
not more than 0.03% m/m] |
2.2.1 Colour
The product should have red colour originating from red pepper.
2.2.2 Taste
The product should have hot and salty taste. It may also have sour taste.
2.2.3 Texture
The product should be reasonably firm, crisp, and chewy.
3. OTHER LABELLING REQUIREMENTS
3.1 STYLE
The style should be included in close proximity to the name of the product.
4. WEIGHT AND MEASURE
4.1 FILL OF CONTAINER
4.1.1 Minimum drained weight
The drained weight of the product, as a percent by the indicated weight shall be not less than 80%.
5. METHODS OF ANALYSIS
5.1 DETERMINATION OF TOTAL ACIDITY
According to AOAC 942.15.
5.2 DETERMINATION OF SALT (SODIUM CHLORIDE) CONTENT
According to AOAC 971.27 (Codex general method).
5.3 DETERMINATION OF MINERAL IMPURITIES
According to AOAC 971.33.
5.4 DETERMINATION OF DRAINED WEIGHT
According to AOAC 968.30.
