1、MIL-0-44278A 1 May i989 SUPERSEDING MIL-0-44278(GL) 7 August 1987 MILITARY SPECIFICATION OATMEAL, INSTANT (OPERATIONAL RATION COMPONENT) This specification is approved for use by all Departments and Agencies of the Department of Defense. 1. SCOPE 1.1 Scope. This specification covers instant oatmeal
2、for use by the Department of Defense as a component of Ration, Cold Weather. 1.2 Classification. The instant oatmeal shall be the following types as specified (see 6.1). Type I - Apple and cinnamon Type II - Maple and brown sugar Type III - Strawberry and cream 2 APPLICABLE DOCUMENTS 2.1 Government
3、do cum en t s. 2.1.1 Specifications, standards, and handbooks. The following specifi- cations, standards, and handbooks form a part of this specification to the extent specified herein. documents are those listed in the issue of the Department of Defense Index of Specifications and Standards (DODISS
4、) and supplement thereto, cited in the soli citation Unless otherwise specified, the issues of these Beneficial comments (recommendations, additions, deletions) and any pertinent data which may be of use in improving this document should be addressed to: U. S. Army Natick Research, Development, and
5、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 Standardization c AMSC N/A FSC 8920 DISTRIBUTION STATEMENT A. Approved for public release; distribution is unlimited. THIS DOCUMENT C
6、ONTAINS /y PAGES. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,- MIL-O-LIY27A 7 9797706 0402375 4 M MI Li -0 -4 4 27 8 A SPECIFI CATIONS FEDERAL L-P-378 - Plastic Sheet and Strip, Thin Gauge, Polyolefin QQ-A-1876 - Aluminum Foil PPP-B-636 - Boxes,
7、Shipping, Fiberboard STANDARDS FEDERAL FED-STD-595 - Colors MILITARY MIL-STD- 105 - Sampling Procedures and Tables for Inspection MIL-STD-129 by Attributes - Marking for Shipment and Storage (Unless otherwise indicated, copies of federal and military specifications, standards, and handbooks are avai
8、lable 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 form a part of this document to the extent specified
9、herein. are those cited in the solicitation. Unless otherwise specified, the issues U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES Federal Food Drug, and Cosmetic Act and regulations promulgated thereunder (21 CFR Parts 1-199) (Copies are available from the Superintendent of Documents, U.S. Government
10、 Printing Office, Washington, DC 20402-0001.) U. S. DEPARTMENT OF AGRICULTURE (USDA) U.S. Standards for Grades of Dehydrated (Low Moisture) Apples (Copies are available from the Chief, Processed Products Branch, Fruit and Vegetable Division, Agricultural Marketing Service, U .S. Department of Agricu
11、lture, P. O. Box 96456, Washington, DC 20090-6456) 2 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-a f I a a MIL-0-44 2788 2.2 Non-Government publications. The following documents form a part of this document to the extent specified herein. Unless
12、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 issues of the documents cited in the solicitation (see 6.1). AMERICAN SOC
13、IETY FOR TESTING AND MATERIALS (ASTM) D 1238 D 2505 - Density of Plastics by Density Gradient Technique F 88 - Flow Rates of Thermoplastics by Extrusion Plastometer - Standard Test Method for Seal Strength of Flexible Barrier Mate ri als (Application for copies Testing and Materials, 19 should be ad
14、dressed to the American Society for 6 Race Street, Philadelphia, PA 19103) NATIONAL ACADEMY OF SCIENCE Food Chemicals Codex (Application for copies should be addressed to the National Academy Press, 2501 Constitution Avenue, N.W., Washington, DC 2041 8. ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS (
15、AOAC) Official Methods of Analysis of the Association of Official Analytical Chemists (Application for copies should be addressed to the Association of Official Analytical Chemists, 11 11 North 19th Street, Arlington, VA 22209.) AMERICAN ASSOCIATION OF CEREAL CHEMISTS (AACC) Approved Methods of the
16、American Association of Cereal Chemists (Application for copies should be addressed to the American Association of Cereal Chemists Inc., 3340 Pilot Knob Road, St. Paul, MN 55121.) (Non-Government standards and other publications are normally available from the organizations that prepare or distribut
17、e the documents. These documents also may be available in or through libraries or other informational services.) (Application for Committee, Suite 1 UNIFORM CLASSIFICATION COIWITTEE Uni form Freight Class if i ca t i on copies should be addressed to the Uniform Classification 20, 222 South Riverside
18、 Plaza, Chicago, IL 60606.) 3 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-0-44278A 87 M 777770b 0402377 8 M MIL-0-44278A NATIONAL MOTOR FREIGHT TRAFFIC ASSOCIATION, INC. Nati onal Motor Freight Classification (Application for copies should be
19、 addressed to the American Trucking Associations, Inc., Traffic Department, 2200 Mill Road, Alexandria, VA 22314.) 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 docume
20、nt, however, supersedes applicable 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 the first article inspection (see 6.2) in accordance with 4.4. 3.2 Ingredients. All ingredients shall be
21、clean, sound, wholesome, and free from foreign materials, evidence of rodent and insect infestation, extraneous material, off-odors, off-flavors, and off-colors. 3.2.1 Rolled oats, instant, (groats). Instant rolled cooking oats shall be thin, uniform flakes produced by cleaning, dehulling, drying, s
22、teaming, cutting, and rolling clean, sound, quality whole or steel cut oat groats. The product shall be 100 percent natural material with no additives, and shall be heated to inactivate enzymes. The oats shall test negative for tyrosinase (catechol oxidase). considered instant when they can be recon
23、stituted in boiling water in approximately 1 minute. The rolled oats shall meet the following requirements: The oats shall have a bright creamy or tan color. Rolled oats are Moisture - not more than 10.5 percent Flake thickness - not more than 0.015 inches Oat hulls - 1 per ounce maximum - Not more
24、than 4 percent shall remain on U.S. Standard No. 4 sieve Not more than 70 percent shall pass through a U.S. Standard No. 8 si eve 3.2.2 Creamer, nondairy, dry. The dry nondairy creamer shall be a white to light cream color, free-flowing , uniform, granular powder, free from lumps. The creamer shall
25、be free from foreign material and shall not contain noticeable brown and/or black scorched particles. When rehydrated, the creamer shall readily dissolve and impart a sweet creamy flavor. The creamer shall contain corn syrup solids, partially hydrogenated vegetable oils and other safe and suitable i
26、ngredients. moisture, not less than 31 percent fat, and not less than 95 percent shall pass through a U.S. No. 10 sieve. The creamer shall contain not more than 4.9 percent 4 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL -0-4 4 278 A 3.2.3 Guar
27、 gum. Guar gum shall comply with the requirements of the Food Chemicals Codex and shall not exceed 15 percent moisture. A 1 percent solution of guar gum shall have a minimum 3000 cps viscosity. the guar gum shall remain on a U.S. Standard No. 100 sieve and not less than 75 percent shall pass through
28、 a U.S. Standard No. 200 sieve (see 6.3). Not more than 5 percent of 3.2.4 Salt. The salt shall be clean, white, refined sodium chloride with or - without anti-caking agents and shall be a flour salt granulation. 3.2.5 Sugar, white, granulated. Sugar shall be white refined, granulated cane or beet s
29、ugar, or a combination thereof. The sugar shall comply with industry bulk fine or ready mix grades. 3.2.6 Sugar, brown, granulated. Granulated brown sugar shall be a granular, free-flowing sugar with natural brown sugar flavor. The granules shall be aggregates which break apart in solution, yielding
30、 a dark golden brown liquid. Particle size pattern on U.S. Standard sieves shall be not less than 6 percent remaining on a No. 16 mesh and less than 8 percent passing through a No. 50 mesh screen. The product shall be resistant to caking and have a maximum moisture of 1 .O percent. 3.2.7 Cinnamon, g
31、round. Ground cinnamon shall be prepared from the dried bark of Cinnamomum burmanii Blume commonly known as IIKorintz Cinnamon1. The cinnamon shall contain not less than 1.5 mL of volatile oil per 100 grams of ground cinnamon and shall be of such size that not less than 95 percent shall pass through
32、 a U.S. Standard No. 60 sieve. 3.2.8 Apple flakes, low moisture. The low moisture apple flakes shall be prepared from clean, sound, mature, peeled and cored apples. The low moisture (dehydrated) apple flakes shall be Grade B or better of the US Standards for Grades of Dehydrated (Low Moisture) Apple
33、s, except flake thickness shall be 0.023 to 0.050 inches. The flavor shall be a typical sweet-tart characteristic of apples and free from off-flavors. Moisture content shall not exceed 3.5 percent. Food grade calcium stearate may be used as an anti-caking agent. The use of FDA approved color retenti
34、on agents is permitted. (See 6.4.) 3.2.9 Apple flakes, low moisture, strawberry flavored and colored. The low moisture apple flakes shall be prepared from clean, sound, mature, peeled and cored apples. The low moisture (dehydrated) apple flakes shall be Grade B or better of the US Standards for Grad
35、es of Dehydrated (Low Moisture) Apples, except flake thickness shall be 0.023 to 0.065 inches. be flavored and colored with a strawberry juice solids concentrate containing artificial flavoring and coloring agents, citric acid, and food grade calcium stearate. The use of FDA approved color retention
36、 agents is permitted. The strawberry flavored and colored apple flakes shall be dry and free-flowing , possessing a bright red to reddish pink color typical of strawberry. strawberry flavored and colored apple flakes shall possess a slightly sweet-tart flavor and be of an aroma characteristic of str
37、awberries. Moisture content shall not exceed 3.5 percent. (See 6.4). The apple flakes shall The 5 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-O-4427A 7 - 777970b 0402377 L - MIL-0-44 2788 3.2 10 Flavoring, maple, natural, spray dried. Natural
38、 maple flavor shall be equal to Spray Dried Natural Maple Flavor WONF il24029 manufactured by Food Materials Corporation. 3,2;11 Flavoring, apple, natural and artificial. Natural and artificial apple flavor shall be equal to Flavor-Cap Natural and Artificial Apple Flavor 8F22311 manufactured by McCo
39、rmick-Stange Flavor Company, Inc. (See 6.5). 3.2.12 Flavoring, strawberry, artificial. Artificial strawberry flavor shall be equal to Caps Artificial Strawberry Flavor No. 1979 manufactured by Borden (See 6.6.) 3.3 Prepartion of types of instant oatmeal. 3.3.1 Preparation of apple and cinnamon oatme
40、al. 3.3.1.1 Formulation of apple and cinnamon oatmeal. The apple and cinnamon oatmeal shall be formulated as follows: I ngre di ent s Percent by weight Oats, rolled, instant Creamer, nondairy, dry Sugar, white, granulated Apple flakes, low moisture Guar gum Cinnamon Salt Flavoring, apple, natural an
41、d artificial 50.8 20.0 19.45 8. O 1 .o 0.4 0.3 O. 05 3.3.1.2 Mixing of apple. and cinnamon oatmeal. Mix all ingredients except for rolled oats and apple flakes in a ribbon blender or other suitable mixer until homogenous. with suitable equipment such that requirements of 3.4e and 3.4h are met. Blend
42、 rolled oats and apple flakes with blended dry ingredients 3.3.2 Preparation of maple and brown sugar oatmeal. 3.3.2.1 Formulation of maple and brown sugar oatmeal. The maple and brown sugar oatmeal shall be formulated as follows: Ingredi en t s Percent by weight Oats, rolled, instant Brown sugar, g
43、ranulated Creamer, nondairy, dry Guar gum Salt Flavoring, maple, natural, spray dried 53.5 25.0 20.0 1 .o 0.3 0.2 6 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-i MIL-0-44278A 3.3.2.2 Mixing of maple and brown sugar oatmeal. Mix all ingredients ex
44、cept for rolled oats in a ribbon blender or other suitable mixer until homogenous. Blend rolled oats with blended dry ingredients with suitable equipment such that requirements of 3.4e and 3.4h are met. 3.3.3. Preparation of strawberry and cream oatmeal. 3.3.3.1 Formulation of strawberry and cream o
45、atmeal. The strawberry and cream oatmeal shall be formulated as follows: Ingre di en t s Oats, rolled, instant Creamer, nondairy, dry Sugar, white, granulated Apple flakes, strawberry flavored colored Guar gum Salt F lavori ng , strawberry, art i fi ci al and Percent by weight 46.5 25.0 19.0 8.0 1 .
46、o 0.3 0.2 3.3.3.2 Mixing of strawberry and cream oatmeal. Mix all ingredients except for rolled oats and apple flakes in a ribbon blender or other suitable mixer until homogenous. Blend rolled oats and apple flakes with blended dry ingredients with suitable equipment such that requirements of 3.4e a
47、nd 3.4h are met. 3.4 Finished product. The finished product shall comply with the following requirements: a. There shall be no foreign material such as, but not limited to, dirt, insect parts, hair, wood, glass, or metal. b. There shall be no foreign odor or flavor such as, but not limited to, burnt
48、, scorched, stale , sour, rancid, or moldy. C. There shall be no color foreign to the product. d. The contents of each pouch shall weigh not less than 125.0 grams and not more than 135.0 grams. e. The apple and cinnamon oatmeal shall be light beige rolled oat flakes with light crea-myellow apple fla
49、kes, cream colored powder, and dark cinnamon particles. The maple and brown sugar oatmeal shall be light beige rolled oat flakes with small tan sugar particles and cream colored powder. The strawberry and cream oatmeal shall be light beige rolled oat flakes with bright reddish pink apple flakes and cream colored powder. 7 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL -0-44 278 A f. Mois
