1、MIGB-44359A 10 September 1993 SUPERSED7NG MIGB-44359 (GL) 17 February 1989 MIL;crps2Y SPECIFICATION - BUNS, HAMEIURGER, sHELFsTAl3m This specification is approved for use by all Departments and Agades of the Deparhnent of Defense. f 1. salm 1.1 Scope. This specification mers shelf stable hamburger b
2、uns for use by the Deparhnent of Defense as a camponent of operational rations. 2.1 Government documents. 2.1.1 spec ifications, standardc, and handbookc. %e follOWing speci- fications, standardc, and handbookc form a part of this doclmient to the extent specifik hereh. documentC are those listed in
3、 the issue of the Deparbat of Defense Index of Specifications and Standardc (DODISS) and supplenient thereto, cited in the colicitation (see 6.1). Unless otherwise specified, the issues of these O Beneficial commente (recomniendations, additions, deletions) and any pertinent data which my be uced in
4、 impraVhg this document should be addressed to: Center, Natick, MA 01760-5018 by using the Standardization Document Impravement Proposal (DD Form 1426) appearing at the end of this docxmient or by letter. U.S. Army Natick Research, Development, and mineering AMSC N/A FSC 8920 DISTRIEETITN STATENEW A
5、. Approved for public release; distribution is unlimited. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,- - MIL-B-44359A 9999906 1950553 9T MILrB-4 4 3 59A SPECIFICATIONS FEDERAL A-A-l%9% GP-37% PPPB-63 6 - nichionjns Materiai, Cellulosic, Packaging
6、 - Plastic Sheet arid Strip, Thin Gauge, Blyolefin - Boxes, Shipping, Fhrboard QQ-A-1876 - Aluminum Foil MILITARY MIGLr35078 - mds, unit: Preparation of Semiperishable subsistence items; clothing, Personal Equipwrit an Equipage; &mera Specification for STA“RLE FEDERAL FEDtSTD-595 - Colors Used in Go
7、vernt Prccurmt MIrnARY MIGSTD-105 MLrSTD-129 - sampling procedures and Tables for Inspection - Mar- for Shiprent and Storage by Attributes (Unless otherwise indicated, copies of federal and military specifications, standardc, and handbookc are available from the Standdization Docznnents Order Deck,
8、milding 4D, 700 Robbins Avenue, Philadelphia, PA 19111-5094.) following other Government documents, drawings, and publications fonn a part of this document to the extent specified herein. Unless otherwise specified, the issues are those cited in the solicitation. 2.1.2 Other Goverment documents, dra
9、whs, and publications. The E“MENTAL PROTECIION AGENCY (EPA) National Pr:unary Drinking Water Regulations (Copies are available from the Office of Drinking water, Enviromta1 Protection Agency, WH550D, 401 M Street, SW, Washington, Dc 20460.) U.S. DFP- OF HEALTH AND HUMAN SERVICES (“S), U.S. FOOD AND
10、DRUG AEMINIEXJ?RATION (FDA) Federal Food, Drug, and Cosmetic Act and Rqulations Pmmuig-ated Thereunder (21 CFR Parts 1-199) (Copies are available from the superintendent of iXxuments, U.S. WeMmient Printing Office, Washington, DC 20402-0001.) 2 :R t Provided by IHSNot for ResaleNo reproduction or ne
11、tworking permitted without license from IHS-,-,- - -_ - MIL-B-44359A 9999906 1950554 834 a MIPB-44 359A 2.2 Non-Govermmt pvcblications. nie following dcmmvsnts form a part of this document to the extent specified herein. Unless otherwise specified, the issues of the documentS which are Do3 adopted a
12、re those listed in the issue of the IXIDISS cited in the solicitation. &e issues of docunientC not listed h the IXIDISS are the issues of the documentC cited in the solicitation (see 6.1) . Unless otherwise specified, Approved EiIethods of e American Association of cereal Clmnkts 1 (Application for
13、copies should be addresced to the American Accociation of Cereal chemists, 3340 Pilot Knob Road, St. Paul, MN 55121.) F 88 - Seal Strength of Flexible Banrier Material Testhg and Materials, 1916 Race Street, Fhiladelphia, PA 19103-1187.) (Application for copies should be addressed to the American So
14、ciety for AOAC lXERNATIONAL Official Methcds of Analysis of the AOAC (Application for copies should be addressed to the AOAC International, 2200 0 Wilson Boulevard, Suite 400-CD, Arlington, VA 22201-3301.) “AL Amrw OF SCIENCEC Food Chdcals Codex (Application for copies should be addressed to the Nat
15、ional Academy Press, 2101 Conctitution Avenue, NW, Washington, Dc 20418.) (Non-Govemt standards and other publications are normally available from the organizations that prepare or distribute the doc=umentC. documientc also my be available in or through libraries or other infonnational services. ) T
16、hece 2.3 order of precedence. In the event of a conflict between the text of this dcament and the references cited herein, the text of this doCunient takes precedence. Nothing in this document, however, cupercedec applicable laws and regulations Unless a cpecific exemption has been obtained. 3.1 Fir
17、st article. When specified (see 6.1), a cample shall be subjected to first article inspecrtion (see 6.2) in accordance with 4.4. 3 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-B-4 4 3 59A 3.2 nsredients. All ingredients shall be clean, sound,
18、wholesame, and free from foreign material, evidence of rodent or insect infestation, extraneous material, off-flavors, offdors, and off-colors. 3.2.1 Flour. The flour shall be matured, bleached, enriched, hard wheat flour which will produce a product in compliance with 3.6. unemiched flour may be us
19、ed provid- the equivalent enrichments required in the Standard of Identity for Enriched Flour (21 CFR, Part 137.165) are added at the time of production of the finished product. preparation of the dough shall have a protein content of not less than 12.5 percent and a maltose content of not greater t
20、han 0.2 percent. enzyme activity, as determined by the llfaiihq number1I method, shall not exceed 240 seco-. otherwise in compliance, may be supplemented with vital wheat gluten to the required protein level. Alternatively, The flour used for Amylolytic Flour not meeting the protein requirements, bu
21、t 3.2.2 Water. National Primary Drinking Water Regulations. 3.2.3 Shortenhq. Shortening shall be refined hydrogenated cottonseed, peanut oil, or a cambination of both and shall have a stability of not less than 100 hours as determined by the active oxygen method (Am). Shortening used for greask doug
22、h trough or dough pieces shall conform to the above requirements. Water used for formulation and wash- shall conform to the 3.2.4 Glycerol. The glycerol shall comply with the Food Chdcals codex. 3.2.5 .Yeast. Yeast shall be gccd quality comrcial bakerls yeast. 3.2.6 Salt. Salt shall be noniodized, w
23、hite, refined sodium chloride, with or without anticaking agents. 3.2.7 Emulsifier. The emulsifier shall be sucrose fatty acid esters canplying with the Code of Federal Regulations (21 CFR, Part 172.859) and shall be limited to sucrose stearate having an KLB number of approximately 16 (see 6.4.1). 3
24、.2.8 Gum arabic, Gum arabic shall comply with the Food Chdcals Codex and shall have been produced from a solution of gum arabic which has been spray dried. 3.2.9 Xanthan m. Xanthan gum shall comply with the Food Chdcals Codex. 3.2.10 potassium sorbate, encarsulated. Encapculated potassium sorbate sh
25、all comply with the Food Chemicals Codex. shall consist of 50 _+ 2 percent potassium sorbate and 50 f 2 percent partially hydrogenated vegetable oil. have a melting point of 1529 to 158OF (see 6.4.2). Encapsulated potassium sorbate The hydrogenated vegetable oil shall 4 Provided by IHSNot for Resale
26、No reproduction or networking permitted without license from IHS-,-,- - - - flIL-B-44359A m 9999906 1950556 607 m MIL-B-44 359A 3.2.11 Sorbic acid, encapsulated. Ehzapsulated sorbic acid shall carply with the Food &dcals Codex. Encapsulated sorbic acid shall consist of 50 _+ 2 percent sorbic acid ad
27、 50 2 2 percent hydrcgerated vegetable oil. The hyrqenated vegetable oil shall have a rilthg point of 152% to 158% (See 6.4.3). 3.2.12 Cream flavor, artificial. The cream flavor shall be a white to off-white pcrwder or liquid having a ckmcteristic odor and flavor (see 6.4.4). 3.2.13 Vital wheat qlut
28、en. Vital wheat gluten shall be a cream to tan .L colored Wder produced from wheat flour by drying freshly wash& gluten urder temperatures sufficiently law to preserve the vital characteristics of gluten. doa. Vital wheat gluten shall have a protein content (N x 5.7) of not less than 71 percent, tot
29、al carbohydrate content of not more than 15 percent, a moisture contentnt of not more than 6.5 percent, fat (by hydrolysis) of not mre than 6.5 percent, and ash of not more than 1 percent. The rehydrated gluten shall absorb two thes its weight h water J and, when rehydrated, it shall be capable of f
30、ormkg cohesive, elastic 3.3 Prewration and procescinq. -messing shall be on a continuous basis. 3.3.1 Preparation. The bread may be manufactured by the straight dough method. permissible. Any other method yielding an equivalent product will be The dough shall be formulated from the follmhg hqrdients
31、 i? 0 the proportions specified: IIqrdlent Percent by weiqht Flour I/ Water iJ Shortening Glycerol Yeast iJ 2/ Salt Wsif ier um arabic Xanthan gum Sorbic acid, enapsulated 3J cream flavor, artificial 49.95 29.74 8.55 6.34 2.25 1.29 1.00 0.50 0.25 0.10 0.03 1/ The percent by weight of flour, water an
32、d yeast may be adjusted, if necessary, to campensate for in plant processing hddity and temperature conditions. 2J When compresseci or crumbled yeast is used, the percent by weight shall be adjusted to assure compliance with finished product requirements. 5 Provided by IHSNot for ResaleNo reproducti
33、on or networking permitted without license from IHS-,-,- MIL-B-44357A 7977906 1750557 543 MIGB-44359A 3/ Encapsulated potassium sorbate may be used in lieu of encapsulated sorbic acid. The percent by weight of encapsulated potassium sorbate shall be 0.133, the difference in percent by weight shall b
34、e adjusted by subtracting the appropriate weight from the flour. 3.3.2 FYemration of douqh. Commonly used dough improvers, yeast foods and/or dough relaxers are permitted when necessary. emulsifier shall be dry blended with the flour. be combined and sufficiently miXed to develop the dough. The sucr
35、ose ester All ulgredients shall then 3.3.3 Proof ins, dividh, and deposithq, The prepared dough shall be proofed, divided, and deposited as followc: dividing and shaping. pieces of a size and weight to ensure compliance with the finished product requirements. ovenable pape- tray (see 3.5.1). with fi
36、nished product requirements. a. The prepared dough shall be sufficiently proofed to encure proper The proofed dough shall be divid& into uniform bun shaped dough b. c. The bun shaped dough shall be deposited six each (2 by 3) per The trayed dough shall be proofed sufficiently to ensure compliance J
37、The bun shaped dough may be deposited on baking sheets and then placed on paperhard trays (see 3.4.1 and 3.4.2). 3.3.4 Bakinq. baked bun color. 1/ d. The proofed buns shall be fully baked to a uniforni, typical 3.4 Packacincl methcs. An interim or continuous packaging metho may be used. 3.4.1 Interi
38、m mckaqinq method. wins baked in ovenable trays or buns baked on sheets shall be placed into heat sealable polyethylene or other FJX approved food packaging material for an interim period not to exceed 48 hours prior to repackaging in accordance with 5.1.1.1. Buns baked on sheets may be loaded into
39、paperboard trays in accordance with 3.5.2 prior to interim packaging. The temperature of the buns at the th of interim package fill- shall be not less than 80% nor greater than 120%. packaged buns shall be stored at a tmpsrature not less than 50% nor greater than 909. completely autmted system shall
40、 be handled in such a mer that will ensure product intqrity during shipment and holding. packaging materials shall be used. The interim uns that were prepared, baked, and packaged using a only JTlA approved food 6 Provided by IHSNot for ResaleNo reproduction or networking permitted without license f
41、rom IHS-,-,-i MIL-B-44359A = 9YqqctOb 1950558 4T = MILrB-44 3 53A 3.4.2 Continuous mckztgw method. Ore o-Jenable tray, in accordance with 3.5.1, c0ntainir-q six bms ad the FDA aFprGved oxygen scavengers shall ke incerted into a trilamknake barrier poxh ir? aocordance with 5.1.1. Alternatively, one p
42、aperhard tray, in armztbnce with 3.5.2, containirq six buns, Med on sheets, & the FE& cxycjen sca?wngers, shall bs incerted into a trilaminate barrier pouch in acmrmce with 5.1.1. buns at the the of pouch filling shall be not less than 80% nor greater than 120%. The tanperature of the NOTE: cump1iam
43、.e with the finished prduct requirements. scavenger mufacturerts instructions. A sufficient numkr of oxygen scavengers shall be used to ensure Follow the oxygen 3.5 Tray resuiranents. b 3.5.1 venable pape rboard trays. The ovenable paperboard tray shall be food grade and shall be fabricated from sol
44、id bleached sulfate paperboard with a thickness of 0.018 inch, and having a basic weight of 198.2 pounds per 3000 cguare feet. polyester extruded onto one side. The size of the tray shall be 10 inches in length, 6 inches in width, and 1-5/8 inches in depth, and shall be fabricated with the polyester
45、 surface on the food contactant side. be able to withs- an wen temperature of 400% for a minh of one hour. The paperbard shall have 0.00125 inch thick, food grade, The paperboard must 3.5.2 Paperboard trays. The paperboard trays shall be of the came 0 material and dinensions as the tray specified in
46、 3.5.1, except the requirement for ovenability may be eliminated. the follming requirements: e, - , insect partc, hair, wood, glass, or metal. to, rancid, scorched, burnt, stale, sour, musty, or moldy. 3.6 Finished product requirements. The finished prduct shall camply with a. There shall be no fore
47、ign material such as, but not limited to, There shall be no foreign odor or flavor such as, but not lMtd b. c. There shall be no color foreign to the producrt. d. No individual pouch shall contain less than 13.0 ounces of product. e. The oxygen content in any individual pouch shall not exceed 0.3 Ea
48、ch pouch shall contain ch intact buns, one paperboard tray, and percent when tested not less than 36 hours after seal-. f. an appropriate number of packages of oxygen scavenger. 7 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-_- _ MIL-B-44359A = 99
49、99906 I1950559 3Lb = MIIrB-44 3 59A g. The water activity for an individual pouch shall be not more than 0.90 when measured at 25OC. h. The bun cm shall possess a typical uniform bread texture and shall not be excessively dry, crumbly, or excessively mist an gummy. i. The buns shall have a typical bun shape and appearance. j. The bun crust shall have a uniform brown, baked bread color without being ex
