MALAYSIAN STANDARD MS ISO/IEC TR 10037 : 1995 MS 526 : 1988 ICS : 67.060 SPECIFICATION FOR INSTANT NOODLES (FIRST REVISION) STANDARDS & INDUSTRIAL RESEARCH INSTITUTE OF MALAYSIA Copyright
SIRIM. No part of this publication may be photocopied or otherwise reproduced without the prior permission in writing of SIRIM
MS 526 1988 This Malaysian Standard, which had been approved by the Food and Agricultural Industry Standards Committee and endorsed by the Council of the Standards and Industrial Research Institute of Malaysia (SIRIM) was published under the authority of the SIRIM Council in June, 1988. SIRIM wishes to draw attention to the fact that this Malaysian Standard does not purport to include all the necessary provisions of a contract. The Malaysian Standards are subject to periodical review to keep abreast of progress in the industries concerned. Suggestions for improvements will be recorded and in due course brought to the notice of the Committees charged with the revision of the standards to which they refer. The following references relate to the work on this standard: Committee reference : STRIM 401/2/8 Draft for comment: Dl 14 (ISC A)R Amendments issued since publication Amd. No. Date of issue Text affected 1
MS 526 : 1988 CONTENTS Page Committee representation 3 Foreword 4 1 Scope 5 2 Definition 5 3 Requirements 5 4 Hygiene 6 5 Legal requirements 6 6 Packaging and labelling 6 7 Sampling 7 8 Testing 7 9 Compliance 7 Table 1 Requirements for instant noodles (fried and air-dried) 6 Appendices A Determination of moisture content of instant noodles 8 B Determination of cooking time 9 C Determination of protein 10 D Determination of acid value 12 2
MS 526 1988 Committee representation The Food and Agricultural Industry Standards Committee under whose supervision this Malaysian Standard was prepared, comprises representatives from the following Government Ministries, trade, commerce and manufacturer associations and scientific and professional bodies. Federal Agricultural Marketing Authority Federation of Malaysian Consumers Association Federation of Malaysian Manufacturers Malaysian Agricultural Research and Development Institute Ministry of Agriculture (Agriculture Department) National Chambers of Commerce and Industry of Malaysia Oil Palm Growers Council of Malaysia Rubber Producers Council of Malaysia Rubber Research Institute of Malaysia Universiti Pertanian Malaysia The Technical Committee on Cereals and Related Products which prepared this Malaysian Standard consists of the following representatives Encik Ahmad Annuar Ibrahim (Chairman) Encik Ahmad Ilham Hj. Samad Ericik Tan Chee Sooi Encik Teh Lian Teik Encik Teh Wee Chye Encik Ng Yuen Sang Puan M. Kandiah Encik Isa Mansor Puan Lim Peng Joo Encik Othman Hassan Encik Wang Kang Hai Encik Teh Tok Yong/Encik Tan Aik Toon/ Encik Chia Yan Chor/Encik Khoo Swee Hock Encik Radziah Mohd. Daud (Secretary) Lembaga Padi dan Beras Negara Lembaga Padi dan Beras Negara Federal Flour Mills Sdn. Bhd. United Rice Importers Exporters Association of Malaysia Malayan Flour Mills Sdn. Bhd. Kedah and Perlis Rice Millers Association Institute for Medical Research Pusat Penyelidikan Sains dan Teknologi Pertahanan Ministry of Trade and Industry Malaysian Agricultural Research and Development Institute Food Specialities (M) Sdn. Bhd. Persatuan Pemborong-Pemborong Beras di Semenanjung Malaysia Standards and Industrial Research Institute of Malaysia The Panel on Wheat Flour and Related Products set up by the Technical Committee to assist with the preparation of the preliminary draft standard comprises the following members Encik Chang Gee Sing (Chairman) Encik Teh Lam Chuan Encik Lim Jo Boo Encik Isa Mansor Encik Tan Boon Hock/Encik Chew Chan Chye Cik Lee Siew Yin (Secretary) Encik Ahmad Ismail Puan Puziah Hashim Cik Radziah Mohd. Daud Federal Flour Mills Sdn. Bhd. Federal Flour Mills Sdn. Bhd. Institute for Medical Research Pusat Penyelidikan Sains dan Teknologi Pertahanan United Malayan Flour Mills Sdn. Bhd. Far East Food Industry Sdn. Bhd. Standards and Industrial Research Institute of Malaysia Standards and Industrial Research Institute of Malaysia Standards and Industrial Research Institute of Malaysia 3
MS 526: 1988 FOREWORD This Malaysian Standard Specification was prepared by the Technical Committee on Cereals and Related Products under the authority of the Food and Agricultural Industry Standards Committee. A Panel on Wheat Flour and Related Products was established to prepare the preliminary draft standard. In the preparation of this standard specification, the following publications were referred to (a) Japanese Agriculture Standard (1980) - Edited by Ministry of Agriculture Forestry and Fishery, Japan. (b) Fundamentals of Noodles Production - by R. Afano (Japanese Edition) published by Food & Science Company Ltd. Tokyo., Japan. Cross-reference was also made to PORIM S REPORT Methods of test for palm oil and palm oil products (May, 1983) in the determination of acid value of the instant noodles. This Malaysian Standard MS 526 : 1988 supersedes MS 526 : 1977, Specification for instant noodles. 4
MS 526 : 1988 SPECIFICATION FOR INSTANT NOODLES (FIRST REVISION) 1. SCOPE 1.1 This standard specification prescribes the requirements and methods of test for instant noodles. 2. DEFINITION 2.1 Instant noodles or instant mee shall be made up principally of wheat flour with or without the incorporation of seasoning, and packed with a suitable packaging material. 2.2 It may contain yellow colour as permitted by the Food Regulations currently enforced and may contain other wholesome stuffs, but shall not contain any added preservative. 3. REQUIREMENTS 3.1 Fried noodles 3.1.1 Fried noodles shall be precooked by steaming and/or frying in edible oil. 3.2 Air-dried noodles 3.2.1 Air-dried noodles shall be precooked by steaming and/or air-drying. 3.3 Both types of instant noodles shall be free from dirt, foreign matter and insects. 3.4 Both types of noodles when cooked shall possess the characteristic flavour and odour and shall be free from any undesirable and off-flavours and odours. 3.5 To qualify for the concept of instant the noodle must be cooked in not more than 4 minutes in boiling water. 3.6 The product shall comply with the general, requirements prescribed in table 1. 3.7 Food additives if used, shall comply with the requirements of the current Food Regulation enforced in the country. 5
MS 526: 1988 Table 1. Requirements for instant noodles (fried and air-dried) Characteristics Fried Requirement Air-Dried Method of test (Appendix) Moisture, % w/w, max. Cooking time, mm, max. Protein content (on dry basis), % w/w, mm. Acid value, mg KOH/g, max. 10 4 8.5 2.0 14 4 8.5 not applicable A B C D 4. HYGIENE 4.1 Instant noodles and seasoning (if used) shall be processed and packed under hygienic conditions in premises licensed in accordance with the Public Health Legislations currently enforced in Malaysia. 5. LEGAL REQUIREMENTS 5.1 The product shall in all other aspects comply with the requirements of the legislations currently enforced in the country. 6. PACKAGING AND LABELLING 6.1 Instant noodles and seasoning (if used) shall be properly packed in suitable packaging materials. 6.2 The following information shall appear clearly on each package: (a) (b) (c) (d) (e) (f) name of product; name and address of the manufacturer and/or distributor or trade mark owner; net weight (in grammes); list of ingredients and additives; date of manufacture or manufacturer s code; date of expiry. 6.3 Each package may by arrangement with the Standards and Industrial Research Institute of Malaysia, be marked with tlie Certification Mark of SIRIM, provided the product conforms to the requirements of this standard.
MS 526 : 1988 7. SAMPLING 7.1 For the purpose of SIRIM Certification Mark a sampling scheme shall be drawn up, that is agreeable between the manufacturer and SIRIM. 8. TESTING 8.1 Unless otherwise specified chemicals used in analysis shall be of a recognized analytical reagent quality, i.e. they shall not contain impurities which affect the result of the test. Distilled water or water of at least equal purity shall be used. Solutions shall be prepared fresh and filtered, where necessary. 9. COMPLIANCE If, on testing each of the samples is found to conform to the requirements specified in this standard, the lot, batch or consignment from which the samples have been drawn shall be deemed to comply with this standard. 7
MS 526: 1988 Appendix A Determination of moisture content of instant noodles Al. APPARATUS A1.1 Weighing dish with tight-fitting cover A1.2 Laboratory mill, equipped with 18 mesh or 20 mesh screens. The ground sample should not be appreciably heated. A1.3 Oven, with automatic temperature control capable of control within ± 0.5 C. The oven is standardised as follows Place weighed duplicate samples in oven at 103 C.to 104 C and dry for 3 hours. Weigh and dry for a further hour. If loss of moisture is more than 0.1% raise the temperature by 1 C and again test with duplicate samples. Take as standard the lowest temperature below 106 C giving moisture content which, after 3 hours of drying, is within 0.1% of value given at same temperature within 4 hours. Keep ventilators of oven open during the entire drying period, and do not open door during the 3 hours of drying. A2. METHOD. A2. Weigh 2 g of the ground sample to 0.5 mg in the weighing dish and place in oven heated at temperature standardised as described above. Remove cover of weighing dish and heat for exactly 3 hours, after which the sample is taken and cooled to room temperature in a desiccator and then weighed. Report moisture content to the nearest 0.1%. A3. CALCULATION (X 2 - X 1 ) A3.1 Moisture, % w/w x 100 W where, is the weight, in g, of dish and sample after drying; is the weight, in g, of dish and sample before drying; J V is the weight, in g, of the sample. 8
MS 526 : 1988 Appendix B Determination of cooking time B1. APPARATUS B1.1 A cooking pot, of suitable diameter (for example, 178.0 mm internal diameter and 127.0 mm in height) so that the noodles can be completely immersed in water according to the manufacturer s instructions. B1.2 Stirrer, e.g. wooden chopsticks or spatula of suitable size. Bl.3 A 30 minute interval timer, with alarm. B2. METHOD B2.1 Measure the quality of water, according to the manufacturer s instruction, into the pot and heat over a fire until water boils briskly. Add the noodles into the boiling water in the pot, bring the water again to the boil. Set the timer for 4 minutes immediately after adding the noodles. Seasoning may be added at the end of the 4 minutes. Transfer the noodles to a bowl or any other suitable container for evaluation. B2.2 Noodles that are sufficiently cooked should give an elastic texture when bitten hut should not have a hard or a gritty centre. 9
MS 526 : 1988 Appendix C Determination of protein Cl. Cl,l (a) (b) REAGENTS For the purpose of this determination, the following reagents shall apply: Anti-bumping agent, zinc metal, 20 mesh or pumice stone. Catalyst, to consist of 10 g potassium sulphate and 0.2 g copper sulphate. (c) Methyl red indicator. Dissolve 1 g of methyl red in 200 ml of ethanol, 95% v/v potassium sulphate. (d) Sodium hydroxide, 50% w/v solution of sodium hydroxide in water. (e) Sodium hydroxide, 0.1N standard volumetric solution. (f) Sulphuric acid, nitrogen free, sp gr 1.84 at 20 C. (g) Sulphuric acid, 0.1N standard volumetric solution. Standardize against sodium hydroxide solution, C1.1(e), using methyl red as indicator. C2. APPARATUS C2.l The following apparatus shall be used: (a) Kjeldahl flask, pyrex or equivalent, 800 ml capacity, used for both digestion and distillation. (b) Receiving flask, 300 ml capacity. C3. PROCEDURE C3.1 Weigh quickly and accurately 1 g of the well-mixed ground sample. Place in the Kjeldahl flask. (The sample may be placed in nitrogen free paper to prevent clinging to the sides of the flask). Add the catalyst, C1.l(b) and about 0.1 g of the anti-bumping agent, Cl.l(a). Then, add 25 ml of sulphuric acid to the flask. Heat the flask gently in an inclined position. When the initial frothing has ceased, then heat more strongly, so that the liquid boils at a moderate rate. Shake the flask from time to time and continue the heating for one hour after the liquid has become clear. Allow the contents of the flask to cool. C3.2 To the receiving flask, add 20 ml of the standard sulphuric acid and dilute to 50 ml. Add the indicator and immerse the tip of the condenser tube in the receiver solution. Add 250 ml to 300 ml of water into the Kjeldahl flask. Gently add 50 ml of sodium hydroxide solution. Connect the Kjeldahl flask to the condenser with a tight-fitting rubber stopper, and swirl. Boil until all ammonia has distilled (at least 150 ml of distillate). Set the receiver bottle down so that the condenser tube is completely drained. 10
MS 526: 1988 C3.3 Titrate the distillate with 0.IN sodium hydroxide. C3.4 Run a blank determination using all the ingredients except the sample, which is replaced by 1 g of pure sucrose. Correct the reading for blank determination on reagents. C4. CALCULATION 100 C4.l Protein, % w/w = % nitrogen x 5.7 x (on dry basis) 100-M where, M is the moisture content. 11
MS 526 : 1988 Appendix D Determination of acid value (Applicable to noodles fried in oil only) bi. (a) (b) (c) (d) APPARATUS Burette, 10 ml sub-divided into 0.02 ml. Conical flask, 250 ml. Soxhlet apparatus, with a 250 ml flat-bottomed flask. Air-oven, at 100 ± 1 C. D2. REAGENTS D2.l Neutralised isopropanol. Place 50 ml isopropanol in a flask and bring the solution to the boil over a hot plate. Add about 0.5 ml of phenolphthalein and neutralise by dropwise addition of 0.1N potassium hydroxide till a faint, but permanent pink colour is obtained (note 2). D2.2 Standard potassium or sodium hydroxide solution (N)/(20), accurately standardized. D2.3 Phenolphthalein, as indicator. D3. METHOD D3.l Weigh about 50 g of the sample and transfer it to a Soxhlet extraction thimble. Plug the top of the thimble with extracted cotton wool and filter-paper. Dry the thimble and its contents at 100 C in an oven for 15 mm to 30 mm. Extract the fat with petroleum ether in the Soxhiet apparatus for 3 h to 4 h. Evaporate off the solvent in the flask on a water-bath. Remove traces of the solvent by heating the flask in the oven for 30 mm. Cool the flask. Weigh accurately about 3 g of the extracted oil into an Erlenmeyer flask. Add 50 ml of the neutralised solvent. Place the flask on the hot-plate and regulate the temaperature to about 40 C. Shake the sample gently while titrating with standard alkali to the first permanent pink colour. The colour must persist for 30 seconds. D4. CALCULATION 56.1 NV D4.1 Acid value, mg KOH per g of sample = W where, N is the normality of the potassium hydroxide solution; V is the volume, in millimetres, of the potassium hydroxide solution used; W is the weight, in grammes, of the test portion. D4.2 Express the acid value to one decimal place. 12
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MS ISO 10202-6 : 1996 INSTITUT STANDARD DAN PENYELIDIKAN PERINDUSTRIAN MALAYSIA Institut Standard dan Penyelidikan Perindustrian Malaysia (SIRIM) telah ditubuhkan hasil dari cantuman Institut Piawaian Malaysia (SIM) dengan Institut Negara bagi Penyelidikan Sains dan Perusahaan (NISIR) di bawah Undang-Undang Malaysia Akta 157 pada 16hb. September 1975:Akta Institut Standard dan Penyelidikan Perindustrian Malaysia (Perbadanan) 1975. Institut ini diletakhak dengan kuasa untuk memamju dan menjalankan penyelidikan perindustrian dan untuk menyedia dan memajukan standard-standard bagi baranganbarangan, proses-proses, amalan-amalan dan perkhidmatan-perkhidmatan; dan bagi mengadakan peruntukan bagi perkara-perkara yang bersampingan atau berkaitan dengan maksud-maksud itu. Satu daripada tugas-tugas Institut ini adalah menyediakan Standard-Standard Malaysia dalam bentuk penentuan-penentuan bagi bahan-bahan, keluaran-keluaran, kaedah-kaedah ujian, kod-kod amalan yang sempurna dan selamat, sistem penamaan dan lain-lain. Standard-Standard Malaysia disediakan oleh jawatankuasa-jawatankuasa perwakilan yang menyelaras keupayaan pengilang dan kecekapan pengeluaran dengan kehendak-kehendak yang munasabah dari pengguna. Ia menuju ke arah mencapai kesesuaian bagi maksud, memudahkan pengeluaran dan pengedaran, kebolehsalingtukaran gantian dan pelbagai pilihan yang mencukupi tanpa pembaziran. Standard-Standard Malaysia disediakan hanya setelah penyiasatan yang lengkap menujukkan bahawa sesuatu projek itu disahkan sebagai yang dikehendaki dan berpadanan dengan usaha yang terlibat. Hasil ini berasaskan persetujuan sukarela dan memberi pertimbangan kepada kepentingan pengeluar dan pengguna. Standard- Standard Malaysia adalah sukarela kecuali is dimestikan oleh badan-badan berkuasa melalui peraturanperaturan, undang-undang persekutuan dan tempatan atau cara-cara lain yang sepertinya. Institut ini beroperasi semata-mata berasaskan tanpa keuntungan. Ia adalah satu badan yang menerima bantuan kewangan dari Kerajaan, kumpulan wang dari bayaran keahlian, hasil dari jualan Standard-Standard dan terbitan-terbitan lain, bayaran-bayaran ujian dan bayaran-bayaran lesen untuk mengguna Tanda Pengesahan SIRIM dan kegiatan-kegiatan lain yang berhubung dengan Penstandardan, Penyelidikan Perindustrian dan Khidmat Perunding. STANDARDS AND INDUSTRIAL RESEARCH INSTITUTE OF MALAYSIA The Standard and Industrial research Institute of Malaysia (SIRIM) is established with the merger of the Standards Institution of Malaysia (SIM) and the National Institute for Scientific and Industrial Research (NISIR) under the Laws of Malaysia Act 157 on 16 th. September 1975: Standards and Industrial Research Institute of Malaysia (Incorporation) Act 1975. The Institute is vested with the power to provide for the promotion and undertaking of industrial research and for the preparation and promotion of standards for commodities, processes, practices and services; and to provide for matters incidental to or connected with those purposes. One of the functions of the Institute is to prepare Malaysian Standards in the form of specifications for materials and products, methods of testing, codes of sound and safe practice, nomenclature, etc. Malaysian Standards are prepared by representative committees which co-ordinate manufacturing capacity and production efficiency with the user s reasonable needs. They seek to achieve fitness for purpose, simplified production and distribution replacement interchangeability, and adequate variety of choice without wasteful diversify. Malaysian Standards are prepared only after a full enquiry has shown that the project is endorsed as a desirable one and worth the effort involved. The work is based on voluntary agreement, and recognition of the community of interest of producer and consumer. The use of Malaysian Standards is voluntary except in so far as they are made mandatory by statutory authorities by means of regulations, federal and local by-laws or any other similar ways. The Institute operates entirely on a non-profits basis. It is a grant aided body receiving financial aid from the Government, funds from membership subscriptions and proceeds from sales of Standards and other publications, fees and licence fees for the use of SIRIM Certification Mark and other activities associated with Standardization, Industrial Research and Consultancy Services. 6