ARMY MIL-B-44388-1989 BREAD CRISP BARS RATION LIGHTWEIGHT 30-DAY《30天限额轻型面包脆条》.pdf

1、MIL-B-44388 A9 7799906 0367823 7 II“-POUNZ MIL -B -44-3 88 ( GL ) 29 December 1989 MILITARY SPECIFICATION BREAD CRISP BARS, RATION LIGHTWEIGHT, 30-DAY This specification is approved for use by the Natick Research, Development, and Engineering Center, Department of the Army, and is available for use

2、by all Departments and Agencies of the Department of Defense. 1. SCOPE 1.1 Scope. This specification covers bread crisps in bar form for use by - the Department of Defense as a component of operational rations. 1.2 Classification. The bread crisps shall be of the following types, as specified (see 6

3、.1). Type I - Cheese bread crisp bars Type II - Cheese-bacon bread crisp bars Type III - Coconut bread crisp bars Type IV - Orange-nut bread crisp bars Type V - Pizza bread crisp bars Type VI: - Tamale bread crisp bars I Beneficial comments (recommendations, additions, deletions) and any pertinent d

4、ata which may be of use in improving this document should be addressed to: U.S. Army Natick Research, Development, and Engineering Center, Natick, MA Document Improvement Proposal (DD Form 1426) appearing at the end of this document or by letter. 01760-5014 by using the self-addressed Standardizatio

5、n AmC N/A FSC 8920 DISTRIBUTION STATEMENT A. Approved for public reease; distribution is unlimited. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,- MIL-B-44388 89 W 9779706 0367824 O W MIL -B -443 88 (GL ) 2. APPLICABLE DOCUMENTS 2.1 Government docu

6、ments. 2.1.1 Specifications, standards, and handbooks. The following - specifications, standards, and handbooks form a part of this document to the extent specified herein. Unless otherwise specified, the issues of these documents are those listed in the issue of the Department of Defense Index of S

7、pecifications and Standards (DODISS) and supplement thereto, cited in the solicitation (see 6.1). SPECIFICATIONS FE DE RAL L-P-378 PPP -B -63 6 PPP-C-84 3 PPP-C- 1752 PPP-c- 1797 STAN DAR Ds - Plastic Sheet and Strip, Thin Gauge, Polyolefin - Boxes, Shipping, Fiberboard - Cushioning, Material, Cellu

8、losic - Cushioning Material, Packaging, Unicellular - Cushioning Material, Resilient, Low Density, Polyethylene Foam, Flexible Unicellular Polypropylene Foam MIL ITA RY MIL-STD-105 - Sampling Prqcedures and Tables for Inspection by Attributes (Unless otherwise indicated, copies of federal and milita

9、ry specifications, standards, and handbooks are available from the Naval Publications and Forms Center, (ATTN: NPODS), 5801 Tabor Avenue, Philadelphia, PA 19120-5099.) 2.1.2 Other Government documents, drawings, and publications. The following other Government documents, drawings, and publications f

10、orm a part of this document to the extent specified herein. are those cited in the solicitation. Unless otherwise specified, the issues U.S. DEPAWTMEEPT OF HEALTI-? AND HUMAN SERVICES Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder (21 CFR Parts 1-199) (Copies are availab

11、le from the Superintendent of Documents, U.S. Government Printing Office, Washington, DC 20402-0001 2 it S 1 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-flIL-B-4V388 9 7797706 0367825 2 MIL -B-4 4388 (GL ) U.S. DEPARTMENT OF AGRICULTURE (USDA) U.

12、S. Standards for Grades of Cheddar Cheese U.S. Standards for Grades of Canned Pimientos U.S. Standards for Grades of Canned Tomato Paste (Copies are available from the Chief, Processed Products Branch, Fruit and Vegetable Division, Agricultural Marketing Service, U.S. Department of P Agriculture, Wa

13、shington, DC 20250.) t ENVIRONMENTAL PROTECTION AGENCY (EPA) National Primary Drinking Water Regulations (Copies are available from the Office of Drinking Water, Environmental Protection Agency, WH550, 401 M Street, S.W., Washington, DC 2046Q.) 2.2 Non-Government publications. The following document

14、s form a part of this document to the extent specified herein. Unless otherwise specified, the issues of the documents which are DoD adopted are those listed in the issue of the DODISS cited in the solicitation. Unless otherwise specified, the issues of documents not listed in the DODISS are the iss

15、ues of the documents cited in the solicitation (see 6-11. a NATIONAL ACADEMY OF SCIENCE Food Chemicals Codex (Application for copies should be addressed to the National Academy Press, 2101 Constitution Avenue, N.W., Washington, DC 20418.) ASSOCIATION OF OFFICIAL ARALYTICAL CHEMISTS ( AOAC) Official

16、Methods of Analysis of the Association of Official Analytical Chemists (Application for copies should be addressed to the Association of Official Analytical Chemists, 1111 North 19th Street, Suite 210, Arlington, VA 22209.) AMERICAN ASSOCIATION OF CEREAL CHEMISTS (AACC) Approved Methods of the Ameri

17、can Association of Cereal Chemists (Copies should be obtained from the American Association of Cereal Chemists, 3340 Pilot Knot Road, St. Paul-, MN 55121.) 3 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-_I _- flIL-B-Lt4388 87 m 7977706 0367826 4 m

18、 MIL -B -4 4 3 88 ( GL ) THE NITED S.TES PHARMACOPOEIAL CONVENTION, INC. The United States Pharmacopoeia (USP ) (Application for copies should be addressed to the United States Pharmacopoeial Convention, Inc., 12601 Twinbrook Parkway, Rckville, MD 20852. ) AMERICAN DEHYDRATED ONION AND GARLIC ASSOCI

19、ATION (ADOGA) Official Standards and Methods of the American Dehydrated Onion and Garlic Association for Dehydrated Onion and Garlic Products (Application for copies should be addressed to the American Dehydrated Onion and Garlic Association, 650 California Street, Suite 800, San Francisco, CA 94108

20、.) AMERICAN SOCIETY FOR TESTING AND MATERIALS (ASTM) F 88 - Seal Strength of Flexible Barrier Materials (Application for copies should be addressed to the American Society for Testing and Materials, 1916 Race Street, Philadelphia, PA 19103-11887.) NATIONAL CHEESE INSTITUTE National Cheese Institute

21、Color Reference Standards (Application for copies should be addressed to National Cheese Institute, 410 North Franklin Street, Chicago, IL 60606). (Non-Government standards and other publications are normally available from the organizations that prepare or distribute the documents. These documents

22、also may be available in or through libraries or other informational services. ) 2.3 Order of precedence. In the event of a conflict between the text of this- document and the references cited herein, the text of this document takes precedence. Nothing in this document, however, supersedes applicabl

23、e laws and regulations unless a specific exemption has been obtained. 3. REQUIREMENTS 3.1 First article. When specified (see 6.11, a sample shall be subjected to first article inspection (see 6.2) in accordance with 4.4. 3.2 Ingredients. All ingredients shall be clean, sound, wholesome, and free fro

24、m foreign material, evidence of rodent or insect infestation, extraneous material, off-odors, off-flavors, and off-colors. Ii Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-B-44388 89 = 799770b 0367827 b W MIL-B-443 88 (GL) 3.2.1 Basil, ground.

25、The ground basil shall be derived from the dried leaves of Ocimum basilicum L. and shall possess a sweet anise-like odor and aromatic, warm, slightly pungent flavor. The volatile oil content shall be not less than 0.4 mL per 100 grams of ground basil. pass through a U.S. Standard No. 35 sieve. A min

26、imum of 95 percent, by weight, shall 3.2.2 Bits, formulated, cheddar cheese based. The bits shall have a distinct cheddar cheese flavor, and shall consist of hydrogenated soybean oil, dehydrated cheddar cheese, wheat starch, sugar, sodium caseinate, annatto powder, and yellow No. 5 color. The color

27、of the bits shall be yellow to orange. The analytical requirements are: protein (N x 5.751, 14.0 to 16.0 percent; fat, 43.5 to 47.5 percent; fiber, 3.0 to 5.0 percent; ash, 2.0 to 4.0 percent; and carbohydrates, 29.0 to 37.0 percent (see 6.4.1). 3.2.3 Bits, wheat germ formulated, bacon flavored. The

28、 bits shall have a distinct bacon flavor and shall consist of hydrogenated soybean oil, wheat germ, sodium caseinate, salt, sugar, natural or artificial bacon flavor or a combination thereof, and artificial color. The color shall be tan to brown. The analytical requirements are: moisture, not more t

29、han 3.0 percent; protein (N x 5.751, 12 to 14.0 percent; fat, 62.0 to 66.0 percent; and carbohydrate, 17.0 to 23.0 percent (see 6.4.1). 3.2.4 Eits, wheat germ formulated, orange flavored. The bits shall have a distinct orange flavor and color, and shall consist of hydrogenated soybean oil, sugar, wh

30、eat germ, wheat starch, sodium caseinate, soy protein material or artificial flavor or a combination thereof; and yellow No. 6 color. The analytical requirements are: moisture, not more than 3.0 percent, protein (N x 5.751, 6.0 to 9.0 percent; fat, 42.0 to 48.0 percent; carbohydrate, 40.0 to 44.0 pe

31、rcent (see 6.4.1). 3.2.5 Bread crumbs. The bread crumbs shall be derived from fresh, white yeast raised, enriched, bread only. The shortening used in the bread rising shall be of vegetable origin only and shall contain BHA at a level not in excess of 0.02 percent of the fat content of the bread. The

32、 bread crumbs shall not have a moisture content exceeding 8.0 percent and shall be coarse ground, free flowing, and free from burnt, rancid, moldy or musty odors and flavors. The bread crumbs shall be manufactured in accordance with current manufacturing practices promulgated under Federal Food, Dru

33、g and Cosmetic Act regulations and applicable state statutes and regulations. 3.2.6 Cheese, cheddar, sharp, dehydrated, uncolored. Dehydrated cheddar cheese shall be derived from sharp, Grade A or better cheddar cheese of the U.S. Standards for Grades of Cheddar Cheese. The dehydrated cheese shall b

34、e uniform in composition and appearance, free from lumps that do not fall apart under light finger pressure, burnt specks, foreign material, and rancid flavors and odors. It shall be uncolored and shall contain not more than 3.0 percent moisture and 5.0 percent salt, and not less than 48.0 percent m

35、ilkfat (uncolored). 5 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-_ MIL-B-99388 87 m 7777706 0367828 B m MIL -B-44388 (GL) .- 3.2.7 Cheese, cheddar, sharp, dehydrated, colored. Dehydrated cheddar cheese shall be derived from U.S. Grade A or bette

36、r sharp, aged cheddar cheese of the U.S. Standards for Grades of Cheddar Cheese. The dehydrated cheese shall be uniform in composition and appearance, free from lumps that do not fall apart under light finger pressure, burnt specks, foreign material, and rancid flavors and odors. compared to the Nat

37、ional Cheese Institute Cheese Color Reference Standards. The dehydrated cheese shall contain not more than 3.5 percent moisture and 5.0 percent salt, and not less than 48.0 percent milkfat. The color shall be within the range of No. 5 to No. 8 level when I 3.2.8 Cheese, Parmesan, grated. The Parmesa

38、n cheese shall be grated and , conform to the U.S. Standard of Identity for Parmesan oheese (21 CFR 133.165). The cheese shall have been aged 10 months or more and shall be free from musty, oxidized, tallowy or unclean flavors. The grated cheese shall be free-flowing uniform in color, and free from

39、lumps that do not fall apart under light finger pressure. 3.2.9 Chili powder. Chili powder shall be a blend of 77 to 82 percent chili pepper; not less than 8.0 percent cumin; not less than 4.0 percent oregano; not less than 1 percent garlic; and not more than 8.0 percent salt. Anti-caking agents may

40、 be included at a level not to exceed 2.0 percent. shall have a Scoville Pungency Value of not less than 900 and the moisture content shall not exceed 13.0 percent. Not less than 95 percent, by weight, of the chili powder shall pass through a U.S. Standard No. 20 sieve. The chili powder 3.2.10 Cocon

41、ut, shredded, dehydrated. The coconut shall be shredded, dry, unsweetened coconut. It shall have an odor and flavor typical of unsweetened coconut. The coconut shall be certified by the manufacturer to be salmonella negative. 3.2.11 Cream cheese, dehydrated. The dehydrated cream cheese shall be deri

42、ved from fresh cream cheese complying with the FDA Standard of Identity for Cream Cheese (21 CFR 133.133). The dehydrated cheese shall be white to light cream in color, uniform in appearance and composition, and shall possess a characteristic pleasing and desirable flavor. The product shall be free

43、from specks and burnt particles. 3.0 percent moisture and not less than 65.0 percent milkfat. The dehydrated cheese shall contain not more than 3.2.12 Fennel, ground. The ground fennel shall be derived from the ripe fruit of Foenieulum vulgare Mill. The ground fennel shall be light green-brown to ye

44、llow-brown in color and shall possess a pleasant aromatic odor with a flavor resembling that of anise. The fennel shall contain not less than 1.0 mL of volatile oil per 100 grams and be of such size that not less than 95 percent shall pass through a U.S. Standard No. 25 sieve. 3.2.13 Garlic powder.

45、Garlic powder shall be Fancy Grade of the Official Standards and Methods of the American Dehydrated Onion and Garlic Association (ADOGA) for Dehydrated Onion and Garlic Products. 6 Y Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-B-44388 89 = 99

46、99906 0367824 T MIL -B-44388( GL) 3.2.14 Lecithin, powder. Lecithin powder shall comply with the Food Chemical Codex. 3.2.15 Mineral pre-mix. All ingredients in the pre-mix shall be USP food grade and shall have a granulation that is free-flowing, free from hard agglomerates, and of a size that aids

47、 in maintaining a stable mixture. encapsulated minerals shall have a particle size, after breaking up loose agglomerates, such that a minimum of 98 percent passes through a No. 20 U.S. Standard sieve, and a maximum of 20 percent through a No. 100 U.S. Standard sieve. The pre-mix shall consist of the

48、 following ingredients (see 6.4*2): Ingredients Percent by weight All 1 Magnesium oxide, granular, heavy 51.29 Ferrous sulfate, encapsulated (see 3.2.15.1) 5.56 Zinc sulfate monohydrate, encapsulated (see 3.2.15.2) 4.17 8 Cupric sulfate, anhydrous, encapsulated (see 3.2.15.3) 0.83 Sugar, granulated

49、38.15 The above represents metallic compounds; therefore in order to obtain adequate minerals in the final product, the mineral pre-mix should be certified to contain the following minimum amounts of each elemental mineral: a. 30.7 grams magnesium b. 1.2 grams iron c. 0.9 grams zinc d. 0.16 grams copper 3.2.15.1 Ferrous sulfate, encapsulated. The ferrous sulfate, encapsulated, shall contain a minimum of 58 percent ferrous sulfate, encapsulated with a 42 perc