1、MIL-O-YYL3bC I 99999b 3750733 b0 piI“Dj MILU4 4 136C 24 September 1993 SUPERSEDING MIL-0-44136B 7 Decanber 1988 MILITARY SPECIFIC4TION AiMEAL COOKIE AND GRANOLA BARS, (OPEFATIONAL RATION cOMp0“T) This specification is approved for use by all Departnaents and Agencies of the Department of Defense. 1.
2、 SCOPE 1.1 Scope. This specification covers oatmeal cookie and granola bars for use by the Department of Defense as a caponent of operational rations. 1.2 Classification. The bars shall be of the following typs as specified (see 6.1): Type I - oatmeal cookiebar Type II - Granola bar 2. APPLICABLE e
3、2.1 Government documents. 2.1.1 Specifications, standards, and handbo distrihtion is unlimited. 0- Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-flIL-0-4413bC I 19999Ob II950932 BT7 MIL-0-44136C SPECIFICATIONS FEDERAL A-A-1898 - Cushioning Material
4、, Cellulosic, Packaging L-P-378 - Plastic Sheet and Strip, Thin Gauge, Polyolefin QQ-A-1876 - Aluminum foil PPP-B-636 - Boxes, Shipping, Fiberboard PPP-C-1752 - Cushioning Material, Packaging, Unicellular PPP-C-1797 - Cushioning Material, Resilient, LxnlJ Density Polyethylene Foam, Flexible Unicellu
5、lar, Polypropylene Foam MILITARY MIL-F-43231 - Food Packet, Survival, General Purpose, Packaging And Assembly Of STANDARDS FED-SID-595 - Colors Used in Government Procurement MILITARY MIL-STD-105 - Sampling Procedures and Tables for Inspection by Attributes MIL-SID-129 - Marking for Shipnent and Sto
6、rage (Unless otherwise indicated, copies of federal and military specifications, standards, and handbookc are available frcm the Standardization Documents Orer Desk, wiilding 4D, 700 Robbins Avenue, Philadelphia, PA 19111-5094.) 2.1.2 Other Government documents, drawinqs, and publications. The follo
7、wing other Govemnt documents, drawings, and publications form a part of this document to the extent specified herein. Unless otherwise specified, the issues are those cited in the solicitation. EMIIR“AL PFUXECFION AGENCI! (EPA) National Primary Drinking Water Regulations (Copies are available fran t
8、he Office of Drinking Water, Environmental Protection Agency, WH550D, 401 M Street, S.W., Washington, Dc 20460.) 2 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-0-44L3bC 99999b 1950933 733 MIL-0-44 136C O U.S. DEPARITEM OF AGRIcuL?uRE (USDA) Re
9、gulations Governing the Inspection of Eggs and Egg Products (7 cm Part 59) (Copies are available fran the Chief, Standardization Bsanch, Poultry Division, Agricultural Marketing Service, U.S. Department of Agriculture, Room 3944, South Building, P.O. Box 96456, Was;hington, iX 20090-6456.) U.S. DEP-
10、 OF HEALTH AND SERVICES (HHS) , FOOD AND DRUG ADMINISTR?iTION (FDA) Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder (21 CFR Parts 1 - 199) Standards of Identity for Dried Eggs (21 Cl? Part 160) (Copies are available from the superintendent of Documents, U.S. Government Pr
11、inting Office, Washington, DC 20402-0001.) 2.2 Non-Government publications. The following documents form a part of this document to the extent specified herein. the issues of the documents which are DoD adopted are those listed in the issue of the DODISS cited in the solicitation. the issues of docu
12、ments not listed in the DODISS are the issues of the documents cited in the solicitation (see 6. i). Unless otherwise specified, Unless otherwise specified, AMERICAN ASSOCIATION OF CEREAL CHEMISTS (MI) Approved Methods of the American Association of Cereal Cheinists (Application for copies should be
13、 addressed t-o the American Association of Cereal Chemists, 3340 Pilot Knob Road, St. Paul., MN 55121.) AMERICAN OIL CHEMISTS SOCIETY Official and Tentative Methods of the American Oil Chemists Society (Application for copies should be addressed t-o the American Oil Chemists Society, 508 South Sixth
14、 Street, Champaign, IL 61820.) AMERICAN SOCIEIY FOR TESTING AND MATERIALS (ISTM) D 1238 - Flm Rates of Themplastics by Extrusion Plastcmter D 1505 - Density of Plastics by Density Cxadient Technique (Application for copies should be addressed to the American Society for Testing and Materials, 1916 R
15、ace Street, Philadelphia, PA 19103-1187.) 3 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-flIL-0-44L3bC = 999990b I1950934 b7T W MIL-44136C Official Methocis of Analysis of the AAC (Application for copies should be addressed to the AAC Internationa
16、l, 2200 Wilson Boulevard, Suite 400, Arlington, VA 22201-3301.) NATIONAL ACADEMY OF SCIENCES Food Chemicals Codex (Application for copies should be addressed to the National Academy Press, 2101 Constitution Avenue, N.W., Washington, DC 20418.) (Non-Government standards and other publications are nor
17、mally available from the organizations that prepre or distribute the documents. docunients also may be available in or through libraries or other informa- tional services.) These 2.3 order of precedence. In the event of a conflict betwen the text of Nothing in this document, huever, supersedes appli
18、cable this document and the references cited herein, the text of this document takes precedence. laws and regulations unless a specific exqtion has been obtained. 3.1 First article. When specified (see 6.1), a sample shall be subjected to first article inspection (see 6.2) in accordance with 4.4. 3.
19、2 Inqredients. All ingredients shall be clean, sound, wholesome, and free from foreign material, evidence of raient or insect infestation, extraneous material, off-flavors, off-odors, and off-colors. 3.2.1 Bakinq soda. Baking soda shall be fine powdered sodium bicarbonate which meets the requirement
20、s of the Food Chemicals Codex. 3.2.2 Coconut, flaked, sweetened, dried. Coconut shall be sahnella free of the best quality flaked type, sweetened. istic coconut odor and flavor. moisture. It shall possess a character- It shall contain not more than 11.0 percent 3.2.3 Coconut fat. Coconut fat shall b
21、e a refined coconut vegetable shortening and shall conform to the following requirements: Flavor and odor - coconut oil characteristics Moisture and irripurities - 0.10 percent maximum Wiley melting point - 73-112% Solid fat index: 4 Provided by IHSNot for ResaleNo reproduction or networking permitt
22、ed without license from IHS-,-,-IIL-0-4413bC 979996 1950935 506 MIL-0-44 136C 50% - 56-66 70% - 25-40 80% - 1-15 92% - 0-7 100%- 5 (maximum) Peroxide value - Free fatty acids - 0.05 percent maxinuun Stability (m) - 100 hours minimum Iodine value - 7.0 maxilnum Color - 1.5W15.OY maximum 0.5 milliequi
23、valent of peroxide per kg of fat 3.2.4 Eqq products. 3.2.4.1 Ems, whole, liquid or frozen. Whiole eggs may be liquid or frozen and shall have been processed and labeled in accordance with the Regulations Governing the Inspection of Eggs and Egg Products. egg whites and egg yolks in their natural pro
24、portions as broken directly from the shell eggs as evidenced by a USDA Egg Products Inspection Certificate. For liquid whole eggs, the USDA certificate shall state the ciate and time of pasteurization. Liquid whole eggs shall be held at a temperature of 40% or lower and shall be held for not more th
25、an 72 hours from the time of pasteurization until the start of formulation of the product in which the liquid whole eggs are used. lawer and used within 12 days. The whole egt3s shall be free frm foreign odors and flavors, such as metallic, musty, smr, fruity, or sulfide-like. Each product lot shall
26、 be accompariied by a certificate stating that the product is negative for the presence of Salmonella as tested by a USDA-AMs recognized laboratory. The whole eggs shall be Frozen whole eggs shall be held at 10% or 3.2.4.2 Eqqs, whole, dried. The dried whole eggs shall be processed and labeled in ac
27、cordance with the USDA Regulatioris Governing the Inspection of Eggs arid Egg Products. salmonella free and shall conform to the FDA Standards of Identity for Dried Eggs. The dried whole eggs shall be of the latest date of pack. certificate shall accompany egg products shipped between plants. The dr
28、ied whole eggs Shall be USDA certified The USDA 3.2.5 Flavorinq, vanilla. The flavoring shall be single strength, pure vanilla extract. 3.2.6 Flour, wheat. Wheat flour shall be free-flming, enriched, general purpose, white (bleached). 3.2.7 Honey. The honey shall be pure high comnercial grade. 3.2.8
29、 Glycerol. Glycerol shall camply with the requirements of the Food Chemicals Codex. 5 1 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-0-4413bC = 99999Ob 1950936 442 MIL-0-44136C 3.2.9 Mineral premix. with the Food Chemicals Codex. canposition p
30、er 1.5 grams: All ingredients in the mineral premix shall ccmply The mineral prgnix shall have the following Magnesium - 57 mg from magnesium oxide. Iron - 4 mg from ferrous sulfate. Zinc - 4 mg from zinc oxide. Copper - 1.5 mg from copper gluconate. Manganese - 0.3 mg fm manganese sulfate. Sugar my
31、 be used as a carrier to balance composition to 1.5 grams. 3.2.10 Oleoresin, cinnamon, encapsulated. Encapsulated cinmmn oleoresin shall be obtained by the approved solvent extraction of the dried bark of the Cinnanmnum (Korintji type) and a powder obtained by spray drying the extract on a dextrin c
32、arrier. versus ground cinnamon, a minimum volatile oil content of 8.7 percent and a maximum moisture content of 8.0 percent. The product shall have a typical four-fold strength 3.2.11 Oats, rolled. Rolled oats shall be thin uniform flakes produced by rolling or pressing whole oat groats. The oats sh
33、all be heated to destroy enzyme activity. percent moisture and shall test negative to tyrosinase (catechol oxidase). In addition, the oats shall contain not mre than 11.5 3.2.12 Rice, crisped. Crisped rice shall be processed frcm clean, sound rice and have a density between 100 and 160 g/liter (stan
34、dard confectionary or full grain) and shall typically contain 7.5 percent sucrose. 3.2.13 wt. Salt shall be iodized, white, refined sodium chloride with or without anti-caking agents and shall canply with purity standards for sodium chloride of the Food Chemicals Codex. 3.2.14 Shorteninu, vaetable.
35、Vegetable shortening shall be refined, hydrogenated, deodorized vegetable oils and may contain antifoaming agents and antioxidants (active ingredients BHA, E“, TBHQ or prowl gallate) in amounts permitted by the FDA. uniform plastic texture and shall have a stability of not less than 100 hours (A.O.M
36、. ) . The vegetable shortening shall possess a 3.2.15 Suqar. brm. i3rm sugar shall be partially refined cane or beet sugar. mlasses-like flavor. The sugar shall be light brown in color and shall possess a sweet, 3.2.16 Susar, wanulated, extra fine. Extra fine granulated sugar shall be white refined,
37、 cane or beet sugar or a combination thereof. 3.2.17 Syrup, com. Com syrup shall be a clarified, concentrated, aqueous solution of the products obtained by partial hydrolysis of cornstarch and includes dried com syrup. less than 40 percent, by weight, of reducing sugars calculated as anhydrous dextr
38、ose. The solids of com syrup shall contain not 6 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-0-4413bC = 9999906 1950937 389 MIL-0-44 136C 3.2.18 Water. Water used for ice making, formulation and washing shall conform to the National Primary D
39、rinking Water Regulations. 3.3 Premration and procescinq. Processinr shall be on a continuous basis. 3.3.1 atmeal Cookie Bars. 3.3.1.1 Formula. Inureient Percent bv weiqht Sugar, granulated, extra fine Oats, rolled Shortening, vegetable Flour, wheat Eggs, whole, liquid or frozen Water A/ Mineral pre
40、mix WP, corn Baking soda Salt Flavoring, vanilla 28.80 28.80 l4.80 l3.40 5.90 4.85 1.35 1.00 0.50 0.50 0.10 - i/ Use 1.5 percent dried whole eggs and increase water by 4.4 percent (for a total of 9.25 percent water) when replacing liquid or frozen wfiole eggs. and held at 40 % or lower, and used wit
41、hin 24 hours after they have been tempered. 2/ Frozen whole gs shall be tempered to a temperature not to exc- 40% - 3.3.1.2 Preparation see 6.4). a. thoroughly. Blend the mineral premix and the granulated sugar together b. mixer. Mix all ingredients together in a ribbon blender or other suitable c.
42、Form the dough into appropriate shape and thickness tc) assure Bake at 375% until baked using a standaxxi oven or suitable method ccmplete cooking. d. for complete cooking. 4 percent. Suggested final misturle content is approximately 3 to e. The oatmeal cookies may be held in accordance with good co
43、mnercial practice for up to 30 days before grinding and forming into bars. LRt cool until fim. 7 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-NIL-0-4413bC W 79999Ob l1950938 215 M MIL-0-44136C f. Grind cookies into friable crumbs. A particle size
44、similar to granola cereal is suitable. g. Canpress crumbs into bars to produce bars complying with finished product requirements. 3.3.2 Granola bars. 3.3.2.1 Formula. Inqredient Percent by weiqht Oats, rolled Sugar , brown Rice, crisped Coconut fat Water Coconut, flaked, sweetened, dried Honey Glyce
45、rol Flavoring, vanilla Oleoresin, cinnamon, encapsulated 45.0 12.0 11.0 10.0 8.0 6.5 4.0 3.0 0.3 0.2 3.3.2.2 Preparation (see 6.4). a. The coconut fat shall be melted and mixed with the honey, vanilla, brown sugar, and water. b. The rmining ingredients shall be added and mixed until hamqeneous. c. T
46、he mixture shall be toasted until it reaches a temperature of 220%, then raved from the oven inmediately and cooled. d. The toasted mixture may be held in accordance with good cmrcial practice for up to 30 days before forming into bars. e. The mixture shall be compressed (see 6.3) to produce bars co
47、mplying with finished product requirements. 3.3.3 Pouch fillinq and sealinq. 3.3.3.1 Food Packet, Unq Ranqe Patrol, (Improved). For the Food Packet, Unq Range Patrol, Improved (LRP), each pouch shall contain one oatmeal cookie bar or one granola bar and shall be filled and sealed to comply with the
48、finished product requirements and to the requirements specified in 5.1.1. Individual (MRE), each pouch shall contain one oatmeal cookie bar and shall be filled and sealed to comply with the finished product requirements and to the requirements specified in 5.1.1. 3.3.3.2 Meal, Rea for testing of the
49、 closure seal, the bottan seal shall be cut off. emptied prior to testing. filled pouches by use of a hypodermic needle through the pouch wall) is used, all four seals can be tested simultaneously. restraining plates on the four-seal tester shall be equal to the thickness of the product + 1/16 inch. uniform rate of 1 pound per square inch gage (psig) per seconci until 14 psig pressure is reached. seconds and then released. or
