HAR §4-44-8. Standards for frozen papaya puree

(a) As used in this section: "Absence of defects" means the degree of freedom 44-26 4-44- from seeds, portions of seeds, harmless extraneous material, papain, objectionable material, and other defects not specifically mentioned that affect the appearance or drinking quality of the product. "Fairly free from defects" means practically no seeds or portions of seeds are present; the appearance and drinking quality of the prepared papaya drink are not seriously affected by dark specks, objectionable material, any other defect not specifically mentioned, or any combination of these defects; the aggregate area of any black or brown deposit at the bottom of the centrifuge tube after centrifuging does not exceed the area of a circle three-sixteenths inch in diameter; the clotting time of the papaya puree is not less than five minutes when tested according to the method in subsection (f) for determining presence of papain; and the mold count does not exceed fifteen per cent. "Fairly good consistency" means the prepared papaya drink flows readily; is not excessively thick; has a viscometer reading of not less than twenty-three seconds at twenty-five degrees celsius; and contains not less than twenty per cent centrifuged solids. "Frozen papaya puree" is the undiluted, unconcentrated, unfermented juice and pulp in natural proportions from the sound, mature, fresh fruit of the papaya tree (Carica papaya), which fruit has been properly washed; is packed with or without fruit acids or ascorbic acid; is processed in accordance with good commercial practice; and is frozen and maintained at temperatures sufficient for the preservation of the product. "Good color" means the color of the prepared papaya drink is fairly typical of a drink prepared from freshly extracted papaya puree, is light yellow to orange, and is free from browning or other abnormal color by any cause. "Good consistency" means the prepared papaya drink flows readily; shows no tendency to separate; has a viscosity reading of not less than twenty-eight seconds at twenty-five degrees celsius; and contains not less than twenty-five per cent centrifuged solids. "Good flavor" means the prepared papaya drink has the fine, distinct, and substantially typical flavor of a papaya drink prepared from freshly expressed puree and the flavor is free from bitter, putrefactive, oxidized, immature fruit, or other off-flavors; the soluble solids reading is not less than ten and one- half per cent; and the acid reading is not more than fifteen-hundredths gram per one hundred grams of puree. "Harmless extraneous material" includes, but is not limited to, portions of seeds, placenta, or peel that will pass through round perforations not exceeding 44-27 4-44- 0.03125 inch in diameter. "Practically free from defects" means no seeds or portions of seeds are present; the drinking quality and appearance of the prepared drink are not more than slightly affected by the presence of dark specks, objectionable material, harmless extraneous material, any other defect not specifically mentioned, or any combination of these defects; the aggregate area of any black or brown deposit at the bottom of the centrifuge tube after centrifuging does not exceed an area of a circle two-sixteenths inch in diameter; the clotting time of the papaya puree is not less than seven minutes when tested according to the method in subsection (f) for determining presence of papain; and the mold count does not exceed fifteen per cent. "Prepared papaya drink" means the papaya puree diluted with water based on the manufacturer's directions or label specification, or by the addition of two and one-half volumes of potable water to one volume of puree. "Reasonably good flavor" means the prepared papaya drink has a flavor fairly typical of a papaya drink prepared from freshly expressed papaya puree and the flavor is practically free from bitter, putrefactive, oxidized, immature fruit, or other off-flavors and free from abnormal flavors of any kind; and the papaya puree has a soluble solids reading of not less than nine and one-half per cent and an acid reading of not less than one-tenth gram per one hundred grams of puree. "Seeds or portion of seeds" means any intact seed or any portion of a seed that will not pass through a round perforation 0.03125 inch in diameter. "Very good color" means the color is light yellow to orange, is typical of nectar prepared from freshly extracted papaya puree, and is free from browning or other abnormal color by any cause. (b) Hawaii Grade A or Hawaii Fancy frozen papaya puree is the quality of frozen papaya puree which mixes readily into a papaya drink that possesses the amount of pulp and cloud necessary to substantially reflect the appearance of a papaya drink prepared from freshly expressed papaya puree; that possesses a very good color, good consistency, and good flavor; and that is practically free from defects and scores not less than eighty-five points by the scoring system in subsection (e). (c) Hawaii Grade B or Hawaii Choice frozen papaya puree is the quality of frozen papaya puree which mixes readily into a papaya drink that possesses the amount of pulp and cloud necessary to reasonably reflect the appearance of a papaya drink prepared from freshly expressed papaya puree; that possesses a good color, 44-28 4-44- fairly good consistency, and reasonably good flavor; and that is fairly free from defects and scores not less than seventy points by the scoring system in subsection (e). (d) Substandard frozen papaya puree is the quality of frozen papaya puree that fails to meet the requirements of subsections (b) and (c). (e) The grade of frozen papaya puree shall be ascertained by considering both the factor of quality which is not scored (ease of mixing into a papaya drink) and those factors which are scored. The importance of each factor which is scored shall be expressed numerically on the scale of one hundred. The maximum number of points which may be given to specific quality factors shall be twenty points for color; twenty-five points for consistency; twenty points for absence of defects; and thirty-five points for flavor. The score points for each quality factor shall be determined before or immediately after the product has been prepared as a papaya drink. Frozen papaya puree which falls into a particular classification for any quality factor shall not be assigned a grade indicative of a higher classification regardless of the total score for the product. The following quality classifications shall apply to frozen papaya puree: (1) Color classifications shall be as follows: (A) Frozen papaya puree which possesses a very good color when prepared as a papaya drink may be given a score of seventeen to twenty points and shall be classified as fancy; (B) Frozen papaya puree which possesses a good color when prepared as a papaya drink may be given a score of fourteen to sixteen points and shall be classified as choice; and (C) Frozen papaya puree which fails to meet the requirements of subparagraphs (A) and (B) when prepared as a papaya drink may be given a score of zero to thirteen points and shall be classified as substandard; (2) Consistency classifications shall be as follows: (A) Frozen papaya puree which possesses a good consistency when prepared as a papaya drink may be given a score of twenty-one to twenty-five points and shall be classified as fancy; (B) Frozen papaya puree which possesses a fairly good consistency when prepared as a papaya drink may be given a score of 44-29 4-44- seventeen to twenty points and shall be classified as choice; and (C) Frozen papaya puree which fails to meet the requirements of subparagraphs (A) and (B) when prepared as a papaya drink may be given a score of zero to sixteen points and shall be classified as substandard; (3) Absence of defects classifications shall be as follows: (A) Frozen papaya puree which is practically free from defects when prepared as a papaya drink may be given a score of seventeen to twenty points and shall be classified as fancy; (B) Frozen papaya puree which is fairly free from defects when prepared as a papaya drink may be given a score of fourteen to sixteen points and shall be classified as choice; and (C) Frozen papaya puree which fails to meet the requirements of subparagraphs (A) and (B) when prepared as a papaya drink may be given a score of zero to thirteen points and shall be classified as substandard; and (4) Flavor classifications shall be as follows: (A) Frozen papaya puree which possesses a good flavor when prepared as a papaya drink may be given a score of thirty to thirty-five points and shall be classified as fancy; (B) Frozen papaya puree which possesses a reasonably good flavor when prepared as a papaya drink may be given a score of twenty-five to twenty-nine points and shall be classified as choice; and (C) Frozen papaya puree which fails to meet the requirements of subparagraphs (A) and (B) when prepared as a papaya drink may be given a score of zero to twenty- four points and shall be classified as substandard. (f) Clotting test for papain shall include: (1) Reagents as follows: (A) Instant nonfat dry milk; (B) Potassium phosphate, monobasic (hereafter KH2PO4); (C) Rennet powder; and (D) Distilled water; (2) Apparatus as follows: (A) One hundred ml volumetric flask; 44-30 4-44- (B) One ml pipette; (C) Five ml pipette; (D) Test tubes with stoppers; (E) Balances; (F) Thermometer; (G) Centrifuge; and (H) pH meter; and (3) Procedure as follows: (A) Weigh eight grams KH2PO4 and dilute to one hundred ml with dis- tilled water; (B) Weigh ten grams nonfat dry milk and dilute to one hundred ml with distilled water; (C) Mix together the solutions from paragraphs (A) and (B) and, if necessary, adjust the pH of the mixture to five and three-tenths with KH2PO4 or sodium hydroxide (NaOH), whichever is necessary (this mixture will be satisfactory for use for almost a week if kept under refrigeration); (D) Prepare a fresh standardizing solution of rennet powder in distilled water using one milligram rennet powder for each ml of standardizing solution; (E) Standardize the phosphate and milk solution by adding one ml of standardizing solution to five ml of the phosphate and milk solution at twenty- five degrees celsius (the time required to clot the phosphate and milk solution should be about thirty seconds, but if the time is more or less than thirty seconds, the minimum time allowed for clotting by the papaya puree should be proportionately longer or shorter than the minimum time stated in the grade, with the adjusted time calculated by utilizing the formula X/T equals S/30, where S equals clotting time in seconds using the standardizing solution, T is the minimum clotting time requirement stated in the grade, and X is the minimum clotting time permitted using the prepared milk and phosphate solution); and (F) To determine clotting time of the papaya puree, centrifuge the puree at 942 times gravity for ten minutes, add one ml of the supernatant liquid to five ml of the phosphate and milk solution, and read the time required for the first evidence 44-31 4-44- of clotting to appear in the phosphate and milk solution as the clotting time. (g) The speed of the centrifuge machine shall be from column B in "Table I, Approximate Revolutions of Centrifuge Machine, 8/24/68", which is located at the end of this chapter and made a part of this chapter. (h) The recommended fill of container shall not be incorporated in the grades of the finished product since fill of container is not a factor of quality for the purpose of this section. It is recommended that the container be filled as full as practicable with frozen puree without impairment of quality. [Eff 5/29/81; am and comp 3/24/86] (Auth: HRS '147-57) (Imp: HRS ''147-52 and 147-53) '4-44-9 Standards for canned passion fruit nectar. (a) As used in this section: "Canned passion fruit nectar" is the diluted, unfermented juice and pulp obtained from the sound, mature, fresh fruit of the passion fruit vine (Passiflora edulis or Passiflora edulis f. flavicarpa or hybrids of these species) which juice and pulp may have been preserved by freezing or chilling, and which fruit has been properly comminuted; is packed with the addition of potable water and of nutritive sweetening ingredients with or without the addition of fruit acids or ascorbic acid, provided that at least one-sixth, by weight, of the nectar consists of passion fruit juice and pulp in natural proportions; and is sufficiently processed by heat or other approved method to assure preservation of the product in hermetically sealed containers. "Fairly free from defects" means practically no seeds or portions of seeds are present; the drinking quality and appearance of the nectar are not seriously affected by the presence of objectionable material, harmless extraneous materials, any other defect not specifically mentioned, or any combination of these defects; the aggregate area of any black or brown deposit at the bottom of the centrifuge tube after centrifuging does not exceed the area of a circle two- sixteenths inch in diameter; and the mold count does not exceed ten per cent. "Fairly good consistency" means the nectar flows readily; is not excessively thick; shows no more than a slight coagulation; and contains not less than four per cent centrifuged solids. "Good color" means the color of the nectar is fairly bright and yellow; fairly typical of nectar prepared from freshly extracted passion fruit juice and 44-32 4-44- pulp; and not excessively dull or brown colored or seriously off-color from any cause. "Good consistency" means the nectar flows readily; shows very little or no tendency to separate; shows no coagulation; and contains not less than six per cent centrifuged solids. "Good flavor" means a fine, distinct canned passion fruit nectar flavor which is free from bitter, oxidized, immature fruit, woody, or other off-flavors and the brix reading is not less than ten degrees; the acid reading is not less than four-tenths gram per one hundred ml of nectar; and the brix to acid ratio is not more than thirty-five to one. "Practically free from defects" means the nectar contains no seeds or portions of seeds; the appearance and drinking quality of the nectar is not materially affected by the presence of objectionable material, harmless extraneous material, any other defect not specifically mentioned, or any combination of these defects; the mold count does not exceed ten per cent; and the aggregate area of any black or brown deposit at the bottom of the centrifuge tube after centrifuging does not exceed an area of a circle one-sixteenth inch in diameter. "Reasonably good flavor" means a fairly typical flavor of canned passion fruit nectar which is practically free from marked bitter, oxidized, immature fruit, woody, or other off-flavors of any kind and the brix reading is not less than nine and one-half degrees; the acid reading is not less than thirty-five hundredths gram per one hundred ml of nectar; and the brix to acid ratio is not more than forty-five to one. "Very good color" means that the color of the canned passion fruit nectar is typical of nectar prepared from freshly extracted passion fruit juice and pulp; i.e., it is bright, a good yellow in color, and free from browning or other abnormal color by any cause. (b) Hawaii Grade A or Hawaii Fancy canned passion fruit nectar is the quality of canned passion fruit nectar that possesses a very good color, good flavor, and good consistency; and that is practically free from defects and scores not less than eighty-five points by the scoring system in subsection (e). (c) Hawaii Grade C or Hawaii Standard canned passion fruit nectar is the quality of canned passion fruit nectar that possesses a good color, reasonably good flavor, and fairly good consistency; and that is fairly free from defects and scores not less than seventy points by the scoring system in subsection (e). (d) Substandard canned passion fruit nectar is the quality of canned passion fruit nectar that fails 44-33 4-44- to meet the requirements of subsections (b) and (c). (e) The grade of canned passion fruit nectar shall be ascertained by considering the factors of quality. The importance of each quality factor which is scored shall be expressed numerically on the scale of one hundred. The maximum number of points which may be given to specific quality factors shall be fifteen points for color; twenty-five points for consistency; twenty-five points for absence of defects; and thirty- five points for flavor. Canned passion fruit nectar which falls into a particular classification for any quality factor shall not be assigned a grade indicative of a higher classification regardless of the total score for the product. The following quality classifications shall apply to canned passion fruit nectar: (1) Color classifications shall be as follows: (A) Canned passion fruit nectar that possesses very good color may be given a score of thirteen to fifteen points and shall be classified as fancy; (B) Canned passion fruit nectar that possesses good color may be given a score of eleven or twelve points and shall be classified as standard; and (C) Canned passion fruit nectar that fails to meet the requirements of subparagraphs (A) and (B) may be given a score of zero to ten points and shall be classified as substandard; (2) Consistency classifications shall be as follows: (A) Canned passion fruit nectar that possesses good consistency may be given a score of twenty-one to twenty-five points and shall be classified as fancy; (B) Canned passion fruit nectar that possesses a fairly good consistency may be given a score of seventeen to twenty points and shall be classified as standard; and (C) Canned passion fruit nectar that fails to meet the requirements of subparagraphs (A) and (B) may be given a score of zero to sixteen points and shall be classified as substandard; (3) Absence of defects classifications shall be as follows: (A) Canned passion fruit nectar that is practically free from defects may be given a score of twenty-one to twenty- five points and shall be scored as 44-34 4-44- fancy; (B) Canned passion fruit nectar that is fairly free from defects may be given a score of seventeen to twenty points and shall be scored as standard; and (C) Canned passion fruit nectar that fails to meet the requirements of subparagraphs (A) and (B) may be given a score of zero to sixteen points and shall be classified as substandard; and (4) Flavor classifications shall be as follows: (A) Canned passion fruit nectar that possesses good flavor may be given a score of thirty to thirty-five points and shall be classified as fancy; (B) Canned passion fruit nectar that possesses reasonably good flavor may be given a score of twenty-five to twenty- nine points and shall be classified as standard; and (C) Canned passion fruit nectar that fails to meet the requirements of subparagraphs (A) and (B) may be given a score of zero to twenty-four points and shall be classified as substandard. (f) The speed of the centrifuge machine for the determination of centrifuged solids shall be from column A in "Table I, Approximate Revolutions of Centrifuge Machine, 8/24/68", which is located at the end of this chapter and made a part of this chapter. (g) The recommended fill of container shall not be incorporated in the grades of the finished product since fill of container is not a factor of quality for the purpose of this section. It is recommended that the container be as full of passion fruit nectar as practicable, and that the product occupy not less than ninety per cent of the volume capacity of the container. [Eff 5/29/81; am and comp 3/24/86] (Auth: HRS'147-57) (Imp: HRS ''147-52 and 147-53) '4-44-10 Standards for frozen passion fruit juice. (a) As used in this section: "Fairly free from defects" means no seeds or portions of seeds are present; the appearance and drinking quality of the passion fruit drink are not seriously affected by the presence of dark specks, other objectionable material, harmless extraneous material, any other defect not specifically mentioned, or any combination of these defects; the aggregate area of any black or brown deposit at the bottom of the 44-35 4-44- centrifuge tube after centrifuging does not exceed the area of a circle two-sixteenths inch in diameter; and the mold count does not exceed ten per cent. "Fairly good consistency" means the drink flows readily; is not excessively thick; and contains not less than four per cent centrifuged solids. "Frozen passion fruit juice" is the undiluted, unconcentrated, unfermented juice and pulp obtained from the sound, mature, fresh fruits of the passion fruit vine (Passiflora edulis or Passiflora edulis f. flavicarpa or hybrids of these species) which fruit has been properly washed and prepared; is packed with or without the addition of ascorbic acid or fruit acids, provided not less than seventy-five per cent, by weight, of the acidity in the frozen fruit juice is derived from the pulp and juice of the passion fruit; is processed in accordance with good commercial practice; and is frozen and maintained at temperatures sufficient for the preservation of the product. "Good color" means the color is fairly typical of a drink prepared from freshly extracted passion fruit juice; not dark or discolored; and free from browning or other abnormal color by any cause. "Good consistency" means the prepared drink flows readily; shows very little or no tendency to separate; and contains not less than six per cent centrifuged solids. "Good flavor" means a fine, distinct, and substantially typical flavor of a passion fruit drink prepared from freshly expressed passion fruit juice and the flavor is free from bitter, oxidized, immature fruit, or other off-flavors; the brix reading is not less than twelve degrees; and the acid reading is not less than three and two-tenths gram per one hundred grams of juice. "Passion fruit drink" means the passion fruit juice is diluted with water based on the manufacturer's directions or label specifications, or by the addition of four volumes of potable water to one volume of passion fruit juice. "Practically free from defects" means no seeds or portions of seeds are present; the drinking quality and appearance of the prepared drink are not more than slightly affected by the presence of dark specks, harmless extraneous material, any other defect not specifically mentioned, or any combination of these defects; the aggregate area of any black or brown deposit at the bottom of the centrifuge tube after centrifuging does not exceed an area of a circle one- sixteenth inch in diameter; and the mold count does not exceed ten per cent. "Reasonably good flavor" means fairly typical 44-36 4-44- flavor of a passion fruit drink prepared from freshly expressed passion fruit juice and the flavor is practically free from bitter, oxidized, immature fruit, or other off-flavors and free from abnormal flavors of any kind; the brix reading is not less than eleven degrees; and the acid reading is not less than three grams per one hundred grams of juice. "Very good color" means a good, bright, characteristic color that reflects the appearance of a passion fruit drink prepared from freshly expressed passion fruit juice and that is free from browning or other abnormal color by any cause. (b) Hawaii Grade A or Hawaii Fancy frozen passion fruit juice is the quality of frozen passion fruit juice which mixes readily into a passion fruit drink that possesses the amount of pulp and cloud necessary to substantially reflect the appearance of a passion fruit drink prepared from freshly expressed passion fruit juice; that possesses a very good color, good consistency, and good flavor; and that is practically free from defects and scores not less than eighty-five points by the scoring system in subsection (e). (c) Hawaii Grade B or Hawaii Choice frozen passion fruit juice is the quality of frozen passion fruit juice which mixes readily into a passion fruit drink that possesses the amount of pulp and cloud necessary to reasonably reflect the appearance of a passion fruit drink prepared from freshly expressed passion fruit juice; that possesses a good color, fairly good consistency, and reasonably good flavor; and that is fairly free from defects and scores not less than seventy points by the scoring system in subsection (e). (d) Substandard frozen passion fruit juice is the quality of frozen passion fruit juice that fails to meet the requirements of subsections (b) and (c). (e) The grade of frozen passion fruit juice shall be ascertained by considering both the factor of quality which is not scored (ease of mixing into passion fruit nectar) and the quality factors which are scored. The importance of each quality factor which is scored shall be expressed numerically on the scale of one hundred. The maximum number of points which may be given to specific quality factors shall be twenty points for color; twenty-five points for consistency; twenty points for defects; and thirty-five points for flavor. The points score for each quality factor shall be determined before or immediately after the product has been prepared as a passion fruit drink. Frozen passion fruit juice which falls into a particular classification for any quality factor shall not be assigned a grade indicative of a higher classification 44-37 4-44- regardless of the total score for the product. The following quality classifications shall apply to frozen passion fruit juice: (1) Color classifications shall be as follows: (A) Frozen passion fruit juice which possesses a very good color when prepared as a passion fruit drink may be given a score of seventeen to twenty points and shall be classified as fancy; (B) Frozen passion fruit juice which possesses a good color when prepared as a passion fruit drink may be given a score of fourteen to sixteen points and shall be classified as choice; and (C) Frozen passion fruit juice which fails to meet the requirements of subparagraphs (A) and (B) when prepared as a passion fruit drink may be given a score of zero to thirteen points and shall be classified as substandard; (2) Consistency classifications shall be as follows: (A) Frozen passion fruit juice which possesses a good consistency when prepared as a passion fruit drink may be given a score of twenty-one to twenty- five points and shall be classified as fancy; (B) Frozen passion fruit juice which possesses a fairly good consistency when prepared as a passion fruit drink may be given a score of seventeen to twenty points and shall be classified as choice; and (C) Frozen passion fruit juice which fails to meet the requirements of subparagraphs (A) and (B) when prepared as a passion fruit drink may be given a score of zero to sixteen points and shall be classified as substandard; (3) Absence of defects classifications shall be as follows: (A) Frozen passion fruit juice which is practically free from defects when prepared as a passion fruit drink may be given a score of seventeen to twenty points and shall be classified as fancy; (B) Frozen passion fruit juice which is fairly free from defects when prepared as a passion fruit drink may be given a score of fourteen to sixteen points and shall be classified as choice; and 44-38 4-44- (C) Frozen passion fruit juice which fails to meet the requirements of subparagraphs (A) and (B) when prepared as a passion fruit drink may be given a score of zero to thirteen points and shall be classified as substandard; and (4) Flavor classifications shall be as follows: (A) Frozen passion fruit juice which possesses a good flavor when prepared as a passion fruit drink may be given a score of thirty to thirty-five points and shall be classified as fancy; (B) Frozen passion fruit juice which possesses a reasonably good flavor when prepared as a passion fruit drink may be given a score of twenty-five to twenty- nine points and shall be classified as choice; and (C) Frozen passion fruit juice which fails to meet the requirements of subparagraphs (A) or (B) when prepared as a passion fruit drink may be given a score of zero to twenty-four points and shall be classified as substandard. (f) The speed of the centrifuge machine for the determination of centrifuged solids shall be from column A in "Table I, Approximate Revolutions of Centrifuge Machine, 8/24/68", which is located at the end of this chapter and made a part of this chapter. (g) The recommended fill of container shall not be incorporated in the grades of the finished product since fill of container is not a factor of quality for the purpose of this section. It is recommended that each container be filled as full as practicable with frozen passion fruit juice without impairment of quality. [Eff 5/29/81; am and comp 3/24/86] (Auth: HRS '147-57) (Imp:HRS ''147-52 and 147-53) '4-44-11 Standards for frozen passion fruit nectar base. (a) As used in this section: "Fairly free from defects" means practically no seed or portions of seeds are present; the drinking quality and appearance of the passion fruit nectar are not seriously affected by the presence of objectionable material, harmless extraneous material, any other defect not specifically mentioned, or any combination of these defects; the aggregate area of any black or brown deposit at the bottom of the centrifuge tube after centrifuging does not exceed the area of a circle two-sixteenths inch in diameter; and the mold count 44-39 4-44- does not exceed ten per cent. "Fairly good consistency" means the nectar flows readily; is not excessively thick; and contains not less than four per cent centrifuged solids. "Frozen passion fruit nectar base" is the undiluted, unconcentrated, unfermented juice and pulp in natural proportions obtained from the sound, mature, fresh fruit of the passion fruit vine (Passiflora edulis or Passiflora edulis f. flavicarpa or hybrids of these species), which fruit has been properly washed and properly prepared; is packed with the addition of non-liquid nutritive sweetening ingredients with or without the addition of ascorbic acid or fruit acids, provided that not less than seventy-five per cent, by weight, of the acidity of the frozen passion fruit nectar base is derived from the pulp and juice of the passion fruit; is processed in accordance with good commercial practice; and is frozen and maintained at temperatures sufficient for the preservation of the product. "Good color" means the color is fairly typical of nectar prepared from freshly extracted passion fruit juice; not dark or discolored; and free from browning or other abnormal color by any cause. "Good consistency" means the prepared nectar flows readily; shows very little or no tendency to separate; and contains not less than six per cent centrifuged solids. "Good flavor" means a fine, distinct, and substantially typical flavor of passion fruit nectar prepared from freshly expressed passion fruit juice and the flavor is free from bitter, oxidized, immature fruit, or other off-flavors; the brix reading is not less than ten and one-half degrees nor more than fourteen degrees; the acid reading is not less than thirty-five hundredths gram nor more than six-tenths gram per one hundred ml of prepared nectar; and the brix to acid ratio is not less than nineteen to one nor more than thirty-five to one. "Practically free from defects" means no seeds or portions of seeds are present; the drinking quality and appearance of the nectar are not more than slightly affected by the presence of objectionable material, harmless extraneous material, any other defect not specifically mentioned, or any combination of these defects; the aggregate area of any black or brown deposit at the bottom of the centrifuge tube after centrifuging does not exceed an area of a circle one- sixteenth inch in diameter; and the mold count does not exceed ten per cent. "Prepared passion fruit nectar" means the passion fruit nectar base is diluted with water based on the 44-40 4-44- manufacturer's directions or label specifications, or by the addition of four volumes of potable water to one volume of frozen passion fruit nectar base. "Reasonably good flavor" means a fairly typical flavor of passion fruit nectar prepared from freshly expressed passion fruit juice and the flavor is practically free from bitter, oxidized, immature fruit, or other off-flavors and free from abnormal flavors of any kind; the brix reading is not less than nine and one-half degrees nor more than fifteen degrees; the acid reading is not less than three-tenths gram nor more than seven-tenths gram per one hundred ml of prepared nectar; and the brix to acid ratio is not less than seventeen to one nor more than forty to one. "Very good color" means the color is bright and typical of nectar prepared from freshly extracted passion fruit juice, and free from browning or other abnormal color by any cause. (b) Hawaii Grade A or Hawaii Fancy frozen passion fruit nectar base is the quality of frozen passion fruit nectar base which mixes readily into a passion fruit nectar that possesses the amount of pulp and cloud necessary to substantially reflect the appearance of a passion fruit nectar prepared from freshly expressed passion fruit juice; that possesses a very good color, good consistency, and good flavor; and that is practically free from defects and scores not less than eighty-five points by the scoring system in subsection (e). (c) Hawaii Grade B or Hawaii Choice frozen passion fruit nectar base is the quality of frozen passion fruit nectar base which mixes readily into a passion fruit nectar that possesses the amount of pulp and cloud necessary to reasonably reflect the appearance of passion fruit nectar prepared from freshly expressed passion fruit juice; that possesses good color, fairly good consistency, and a reasonably good flavor; and that is fairly free from defects and scores not less than seventy points by the scoring system in subsection (e). (d) Substandard frozen passion fruit nectar base is the quality of frozen passion fruit nectar base that fails to meet the requirements of subsections (b) and (c). (e) The grade of frozen passion fruit nectar base shall be ascertained by considering both the factor of quality which is not scored (ease of mixing into passion fruit nectar) and those factors which are scored. The importance of each quality factor scored shall be expressed numerically on the scale of one hundred. The maximum number of points which may be given such quality factors shall be twenty points for 44-41 4-44- color; twenty-five points for consistency; twenty points for absence of defects; and thirty-five points for flavor. The points score for each quality factor shall be determined immediately after the product has been prepared as passion fruit nectar. Frozen passion fruit nectar base which falls into a particular classification for any quality factor shall not be assigned a grade indicative of a higher classification regardless of the total score for the product. The following quality classifications shall apply to frozen passion fruit nectar base: (1) Color classifications shall be as follows: (A) Frozen passion fruit nectar base which possesses a very good color when prepared as a passion fruit nectar may be given a score of seventeen to twenty points and shall be classified as fancy; (B) Frozen passion fruit nectar base which possesses a good color when prepared as a passion fruit nectar may be given a score of fourteen to sixteen points and shall be classified as choice; and (C) Frozen passion fruit nectar base which fails to meet the requirements of subparagraphs (A) and (B) when prepared as a passion fruit nectar may be given a score of zero to thirteen points and shall be classified as substandard; (2) Consistency classifications shall be as follows: (A) Frozen passion fruit nectar base which possesses a good consistency when prepared as a passion fruit nectar may be given a score of twenty-one to twenty-five points and shall be classified as fancy; (B) Frozen passion fruit nectar base which possesses a fairly good consistency when prepared as a passion fruit nectar may be given a score of seventeen to twenty points and shall be classified as choice; and (C) Frozen passion fruit nectar base which fails to meet the requirements of subparagraphs (A) and (B) when prepared as a passion fruit nectar may be given a score of zero to sixteen points and shall be classified as substandard; (3) Absence of defects classifications shall be as follows: (A) Frozen passion fruit nectar base which is practically free from defects when 44-42 4-44- prepared as a passion fruit nectar may be given a score of seventeen to twenty points and shall be classified as fancy; (B) Frozen passion fruit nectar base which is fairly free from defects when prepared as a passion fruit nectar may be given a score of fourteen to sixteen points and shall be classified as choice; and (C) Frozen passion fruit nectar base which fails to meet the requirements of subparagraphs (A) and (B) when prepared as a passion fruit nectar may be given a score of zero to thirteen points and shall be classified as substandard; and (4) Flavor classifications shall be as follows: (A) Frozen passion fruit nectar base which possesses a good flavor when prepared as a passion fruit nectar may be given a score of thirty to thirty-five points and shall be classified as fancy; (B) Frozen passion fruit nectar base which possesses a reasonably good flavor when prepared as a passion fruit nectar may be given a score of twenty-five to twenty-nine points and shall be classified as choice; and (C) Frozen passion fruit nectar base which fails to meet the requirements of subparagraphs (A) and (B) when prepared as a passion fruit nectar may be given a score of zero to twenty-four points and shall be classified as substandard. (f) The speed of the centrifuge machine for the determination of centrifuged solids shall be from column A in "Table I, Approximate Revolutions of Centrifuge Machine, 8/24/68", which is located at the end of this chapter and made a part of this chapter. (g) The recommended fill of container shall not be incorporated in the grades of the finished product since fill of container is not a factor of quality for the purpose of this section. It is recommended that each container be filled as full as practicable with frozen passion fruit juice without impairment of quality. [Eff 5/29/81; am and comp 3/24/86] (Auth: HRS '147-57) (Imp: HRS ''147-52 and 147-53) '4-44-12 Standards for fruit preserves or jams and fruit jelly. (a) As used in this section: "Fruit jelly" means the jellied foods each of 44-43 4-44- which is made from a mixture composed of not less than forty-five parts by weight of one of any combination of not more than five varieties of fruit juice ingredients to each fifty-five parts by weight of optional ingredients. Fruit juice and optional ingredients are specified in section 150.140(b) and (c) of Title 21, Part 150, Fruit Butters, Jellies, Preserves, and Related Products, Code of Federal Regulations, as amended April 1, 1984, which is made a part of this section. "Fruit preserves or jams" means preserve or jam, each of which is made from a mixture composed of not less than forty-five parts by weight of one fruit ingredient to each fifty-five parts by weight of optional ingredients. Fruit and optional ingredients are specified in section 150.160(b) and (c) of Title 21, Part 150, Fruit Butters, Jellies, Preserves, and Related Products, Code of Federal Regulations, as amended April 1, 1984, which is made a part of this section. (b) The United States Standards for Grades of Fruit Jelly, effective September 3, l979, and the United States Standards for Grades of Fruit Preserves (or Jams), effective January 4, 1980, are made a part of this section. [Eff 5/29/81; am and comp 3/24/86] (Auth: HRS '147-57) (Imp: HRS ''147-52 and 147-53)