TW516939B - De-lactose milk and de-lactose milk powder, and process therefor - Google Patents

Abstract

Major components of the de-lactose milk and the de-lactose milk powder according to the present invention may comprise a protein essentially consisting of milk protein and fats essentially consisting of milk fat but not include lactose of more than 2%. The de-lactose milk and the de-lactose milk powder are characterized by having a structure where the fat is conjugated with the protein.

Description

516939 A7 B7 V. Description of the invention (1) (Please read the precautions on the back before filling out this page) The present invention is about a milk protein and milk fat as the main component which is reconstructed and contains no or almost no lactose Non-lactose milk, non-lactose powder milk, and manufacturing method thereof. The lactose-free milk and lactose-free powdered milk of the present invention can be used as processed milk, whole milk powder, and skimmed milk powder, and can also be used in milk-flavored chocolate, sugar M, biscuits, ice cream, or sherbet. Foods such as frozen foods, milk coffee or milk tea. Therefore, the present invention also relates to foods and drinks such as the above-mentioned confectionery, beverages, and cold foods containing the lactose-free milk and lactose-free milk powder. In this specification, the term "food and drink" refers to chocolate with milk flavor, confectionery such as sugar M, biscuits, cold foods such as ice cream or jelly, and beverages such as milk coffee or milk tea. In the past, foods containing raw milk-derived ingredients, such as milk chocolate, or ice cream, were pseudo-whole milk powder or skimmed milk powder as raw milk-derived ingredients. Recently, due to the prevalence of concepts such as preventing weight gain and improving health, these diets also require low calories and low sugar (sugai: less) (or sugar-free su g a r f 1: e e). The low-sugar diet referred to here refers to diets with mono- or disaccharide content below 0.5%. Printed by the Consumer Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs. However, the above-mentioned whole milk powder or skimmed milk powder contains a large amount of lactose (whole milk powder is about 4 (U, ^ fat milk powder is about 50¾). Therefore, even if the food comes from other The raw sugar is all replaced by sugar alcohol, etc., and the prepared food still contains a considerable amount of milk. This kind of commodity exists in Japan and even in foreign countries. Although it can be called "products that do not use sugar", but Strictly speaking, it cannot be called a "low sugar" food. When it is completely lactose-free, or used in food and beverage, it can be used in this food -4- This paper size applies to the Chinese National Standard (CNS) A4 specification (210X297) (%) 516939 A7 B7 V. Description of the invention (2) (Please read the notes on the back before filling out this page) The processed milk or milk powder containing lactose that can meet the definition of low sugar has not been reported so far. Therefore For example, in the field of chocolate, only pure chocolate (b 1 ackchqc ο 1 ate) using only sugar alcohol can meet the definition of low sugar. Although it is also possible to consider using cream (bu 11 er) or butter Peptone replaces whole milk powder or skimmed milk powder, but when, for example, butter or casein protein is directly used in milk chocolate, its flavor and texture are inferior to that of whole milk powder or skimmed milk powder. Therefore, the first object of the present invention is Provided is a novel processed milk or powdered milk that is suitable for use as a substitute for whole milk powder, skimmed milk powder, processed milk, etc., which is completely lactose-free or hardly lactose-free, that is, lactose-free milk and lactose-free powdered milk and a method for producing the same. The second object of the present invention is to provide a food and beverage containing the upper lactose-free milk and the non-milk powdered milk. The food and beverage containing the lactose-free milk and the lactose-free milk can meet strict low sugar standards. Therefore, the third aspect of the present invention The purpose is to provide a low-calorie, low-sugar food that does not impair the original flavor and texture of the food and drink, and also considers health. De-lactose milk and de-lactose powder milk are pseudo-proteins mainly composed of milk protein and fats mainly composed of milk fat and lactose content not exceeding 2% The main component, and the structure with protein-coated fat is a special emblem. The protein of one of the main components of the lactose-free milk and lactose-free powdered milk of the present invention is preferably a milk protein derived from raw milk, such as casein, white peony, WPC (Whey Protein Concentrate), etc. However, among the proteins derived from raw milk, those that contain casein alone or white yin alone are more applicable than the national standard (CNS) A4 specification (210X297 mm) for the paper size. ) 516939 A7-^ _________ 5. Description of the invention (3) Milk protein (TMP, Tota 1 M i 1 k P r 0 tei η) and milk protein essence (M pc, M i 1 k Protein C ο ncentrate) Poor. Although materials other than milk protein, such as soy protein, can also be used, but the flavor is poor, so it must be used with milk protein (milk protein 50¾ or more), or used in combination with milk flavor. Therefore, the protein of one of the main components of the lactose-free milk and lactose-free powdered milk of the present invention is composed of one or more protein materials selected from the above-mentioned proteins, but contains milk protein derived from raw milk of 5 U or more. The fat of the other main component of the lactose-free milk and the lactose-free milk powder of the present invention is selected from the group consisting of raw cream (cream), cream (bu 11 er), and butter-making oil (bu 11 er ο i 1). At least one kind of milk fat derived from raw milk is preferable, but it may also contain any amount of coffin-based physical fat, but its milk fat content is still preferably 50% or more. When raw cream is selected as the fat source, ′ may have a small amount of lactose remaining, but when cream and / or cream-making oil is selected, it does not contain lactose at all. That is, when butter and / or butter-making oil is selected as the raw material of fat derived from raw milk, lactose-free milk and lactose-free powder milk which are completely free of lactose can be produced. In the lactose-free milk and lactose-free powdered milk, the ratio of fat to protein (F / p ratio) is preferably in the range of 0.33 to 3.0. When you have too much fat, eat and drink (Please read the precautions on the back before filling this page)

: '1T The Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs printed excessively high quality ash into white milk to make the eggs effective and inclusive ①; but different. Also, for the difference, take it, it can be medium without change, and it will be milky, milky, powdery, powdery, sugary, and its milk mineral milk I taste, and it will be clear when the wind and milk are strong and milk Phases of sugar in the sugar coincidence milk, such as off-farm. The separated oil is added to the hair of Ming Chengcai and Ming Milk. The micro-materials are added for the time. Only the others are used. The paper size applies the Chinese National Standard (CNS) A4 specification (210 X 297 mm). ) 516939 Printed by the Consumer Cooperatives of the Central Bureau of Standards of the Ministry of Economic Affairs A7 B7 --------- ___________ V. Description of the Invention (4) Dryness, ② maintaining flavor, ③ preventing milk quality deterioration, ④ improving taste when used for chocolate, etc. It can make it an excipient composed of water-soluble dietary fiber and / or sugar alcohol as a substitute for lactose. The excipient can be used alone with dietary fiber such as polydextrose, inulin, and indigestible dextrin, or lactitol (1 actit ο 1), paratinite, erythritol, and barnose_ (ma 11 itg 1) and other sugar alcohols, and their combined use. The excipient made of the water-soluble dietary fiber and / or sugar alcohol may not be added, but if it is to be added, the maximum addition range of the total protein and fat is limited to 2.5 by weight. A range of 0.5-2.5 is more desirable. If the above ratio of the elixirs is greater than 2 · 5, the blending amount and the like will be restricted, so it is not ideal. If the ratio is smaller than Q · 5, the addition effect will not be obtained. One of the methods for obtaining the lactose-free milk of the present invention is to suspend each powder of fat and protein as a main component in an aqueous solution to homogenize it to constitute a structure of milk protein-coated fat, and obtain a mixture having a stable 0 / W emulsified structure. . In order to obtain the lactose-free milk powder of the present invention, the emulsified mixture is dried and powdered after the above steps. When the aforementioned excipients are added in the step of emulsifying the fats and proteins in an aqueous solution, the 0 / W emulsified structure can be made more stable, and when it is used to produce a lactose-free milk powder, it can be easily made into a powder. In the drying and pulverizing steps of powdering the demulsified buttermilk, if a spray-drying method is used, an excipient containing at least polyglucose is suitable. Foods and beverages containing the lactose-free milk and lactose-free milk of the present invention 僳 The above-mentioned lactose-free milk and lactose-free milk are used in place of skimmed milk powder, whole milk powder, processed milk, etc., but the method of making each food and beverage can still be used in the past method. -7-This paper uses the Chinese National Standard (CNS) A4 specification (210X297 mm) (Please read the notes on the back before filling this page) Order 516939 A7 B7 i. Description of the invention (5) When lactose milk and lactose-free milk are used in a low-sugar diet, one or more sugar alcohols selected from the group consisting of lactitol, palatinose, and maltitol are preferably used as sweeteners. These sugar alcohols have the effect of enhancing the milk flavor of foods and drinks. In addition, one or more compounds can be selected from the group consisting of water-soluble dietary fiber such as polydextrose, inulin, and indigestible dextrin, and sorbitol. In this case, the weight ratio of sugar alcohol (including sorbitol when used in combination with sorbitol) to water-soluble dietary fiber is preferably Q · 5 or more, and more preferably 1 or more. Furthermore, when the lactose-free milk and lactose-free milk powder of the present invention are used in low-calorie chocolates such as erythritol and / or xylitol and / or low-caries low-sugar chocolates, they can not only maintain their low-calorie / Or low caries, but also improve the effect of sweet quality. At this time, it is preferable to add about 5 wt% or more of the lactose-free powder milk of the present invention containing an excipient. The lactose-free milk, lactose-free milk powder, and the food and drink method using the same are not limited to those described above, as long as they have equivalent composition and structure, they should be included in the scope of the present invention. Embodiments of the invention The lactose-free milk and the powdered milk powder of the present invention are printed by: The Consumers' House of the Central Standards Bureau of the Ministry of Economic Affairs (printed on the back page before reading this page) A) Use of raw milk Milk fat-based fat, and the raw milk-derived milk fat is selected from at least one of raw milk oil, cream, and butter-making oil, and B) using a protein derived from raw milk-based milk protein, and the source The milk protein of the raw milk is pseudo selected from at least one of TMP, MPC, casein, casein salt, and WPC; 8-This paper size is applicable to Chinese national standards (CNS> A4 specification (210X297 mm) ^ 16939

V. Description of the invention (6) And its manufacturing method includes: (Please read the precautions on the back before filling out this page) C) The ratio of the aforementioned fat to the aforementioned protein (F / P ratio) is in the range of 33 to 3.0 Step of homogenizing the two components in an aqueous solution, so that the protein is coated with fat to form a stable 0 / W emulsified structure; D) If it is desired to obtain a lactose-free milk powder, the mixture obtained in the step C) is used Spray-drying, freeze-drying, etc. For better results, in step C) above, the total amount of fat and protein solids can be added up to 2.5, preferably 0.5-2.5 weight-soluble water-soluble dietary fiber and / or sugar alcohol. Excipients to improve the stability of the D / W emulsified structure, and to increase the ease of powdering when making lactose-free milk powder. The excipient is composed of at least one kind of water-soluble dietary fiber and / or alcohol selected from the group consisting of polydextrose, inulin, indigestible dextrin, lactitol, maltitol, palatinose, and erythritol. Those are better. In addition, the lactose-free milk and the lactose-free powdered milk of the present invention may contain milk ash such as whey minerals. Foods and beverages containing the lactose-free milk and lactose-free milk of the present invention: The above-mentioned lactose-free milk and lactose-free milk are used in place of skimmed milk powder, whole milk powder, processed milk, etc., and the method of making food and beverage can be used in accordance with general practice method. Printed by the Consumer Standards Cooperative of the Central Bureau of Standards of the Ministry of Economics The preferred embodiments of the present invention will be described below with reference to comparative examples. However, the embodiments described are only for illustrating the technical content of the present invention, and are not intended to limit the scope of the present invention. In addition, "2" and "part" in each case mean "weight%" and "part by weight" unless otherwise specified. -3- This paper size applies to Chinese National Standard (CNS) A4 (21 × 297 mm) 516939 A7 B7 V. Description of the invention (7) Example 1 Delactose powder milk made from milk fat and milk protein

1) Lactose-free powder milk A made from raw cream and milk protein Add 400 g of water to 5 57 g of fat cream with 47% fat content, and add 276 g of TMP while using a homomixer Stir at 2000 rpra for 10 minutes to emulsify. Concentrate with a rotary evaporator (bath temperature 5 Q ° C) to 5 G% water content, and freeze freeze dry it in a freeze dryer to obtain 520 grams of powder, named as lactose powder milk A. 2) Delactose powder milk A 'made from cream and milk protein. Add 680 grams of water to 2-3 grams of butter-making oil, add TMP 2 7 6 grams, and use a blender to add 2 0 0 Stir at 0 rpm for 10 minutes to emulsify. Then, it was concentrated on a rotary evaporator (bath temperature 50Ί0) to a water content of 5032, and then freeze-dried in a freeze dryer to obtain 518 g of powder, which was designated as lactose powder milk A ′.

3) Non-emulsified lactose powder milk A made from cream and milk protein does not emulsify fat and protein in an aqueous solution, and only uses it to make lactose powder milk. With a vertical mixer, 520 grams of butter making oil and 540 grams of TMP were stirred at a medium speed for 10 minutes to obtain 10 60 grams of powder, which was designated as non-emulsified lactose powder milk A. Printed by the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs (please read the precautions on the back before filling out this page) 4) Comparative test This test is about the fat source of the lactose powder milk and the presence of emulsification steps. Various types of powdered milk, such as the above-mentioned lactose-free powder milk A, A ', and non-emulsified lactose-free powder milk A, were used to produce chocolate in a trial manner according to the following formula. 20 parts of cocoa powder, 12 parts of milk powder, 30 parts of lactitol, 18 parts of polydextrose, 19 · 5 parts of coconut fat, 0 · 5 parts of emulsifier, -10- This paper size applies to China National Standard (CNS) A4 specifications (210X297 mm) 516939 A7 B7 V. Description of the invention (8 vanilla flavor Q · 1 part., Asparta id e) 0 · 1 part chocolate using non-emulsified delactose powder milk A Protein is difficult to pulverize, making the particles of chocolate larger. In order to make the maximum particle diameter 30 micrometers, the grinding process is usually increased to three times. The three kinds of chocolates produced above are tested by a sensory test group consisting of 2G people (P ane 1 test) After the survey, the following results were obtained. (Please read the notes on the back before filling out this page) Table 1 Answer to the question There is no difference in the use of lactose powder milk A's chocolate. Delicious 4 people 12 people 4 people like that kind of taste 4 people 14 people 2 people like that kind of scent 1 person 17 people 2 people order ^ Ask the question ^ \ ^ There is no difference in the use of lactose-free milk chocolate A non-emulsified The chocolate powdered sugar A is delicious. 17 people 1 person 2 people liked that taste 18 people 2 people 0 people liked the flavor 16 people 2 people 2 people 11- __A staff consumer cooperative of the Central Standards Bureau of the Ministry of Economic Affairs The printed scale is applicable to the Chinese National Standard (CNS) A4 specification (21 × 297 mm) 516939 A7 B7 V. Description of the invention (9) As shown in the upper paragraph of Table 1, chocolates made with lactose-free milk A and A 'can be It is judged that there is no difference in taste between the two. Therefore, it can be known whether whey cream or butter oil is used, or even the bu 11 er obtained when butter is made from whey cream as When the fat source of the lactose powder milk is the same, the lactose powder milk of the same quality can be obtained. Secondly, according to the lower part of Table 1, it can be seen that the chocolate made from the lactose powder milk prepared by the emulsification step has ambiguity, taste and flavor. Very good. However, as mentioned above, if a non-emulsified lactose powder milk is used, the milling step needs to be performed three times, so it can be known that the productivity is problematic.

Example 2 Excipient-containing lactose powdered milk 1) Excipient-containing lactose powdered milk B Printed by the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs (please read the precautions on the back before filling this page) The fat content is 45.2% Add 800 grams of water to 800 grams of raw emulsifiable concentrate with water content of 49.5¾, and add 10 grams of whey mineral salt and mix. Next, while adding TMP 300 g and 450 g of polydextrose powder as an excipient, use a homomixer to homogenize at 2000 rpin for 10 minutes to prepare a stable 0 / W emulsified structure. Milk Then, the skim milk was dried by a spray drying method to obtain a powder. The composition of the obtained powder was 2.9% of water, 26.3% of fat, 25.2% of protein, and 1.52 of lactose (mainly from whey minerals), and other ingredients were presumed to be polydextrose. This powder was designated as lactose-free powder milk B.

2) Non-emulsified lactose powder milk B containing excipients Fats and proteins are not emulsified in an aqueous solution, and lactose powder milk is produced only by mixing. Using a vertical mixer, 260 grams of 100¾ fat cream, TMP 260 grams, poly grapes 470 grams, and whey mineral salt 10 grams are as low as -12-This paper size applies Chinese National Standard (CNS) A4 specifications (210X 297 mm) 516939 A7 B7 Printed by the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs 5. Description of the invention (10) Mix and stir for 5 minutes at medium speed, and mix and stir for 5 minutes at medium speed to obtain powder. The composition of the obtained powder was 2.5¾ of moisture, 26.U of fat, 24.2% of protein, 0.3% of lactose (from whey mineral), and the others were presumed to be polyphenols and entrapment. This powder was named as non-emulsified non-lactose powder milk B. 3) Whole milk powder The composition of the whole milk powder used as the control group is water 2 · 8%, fat 26.5%, protein 25 · 3%, and lactose 39 · 5%. 4) Comparison test \ Comparison of non-emulsified non-lactose powdered milk and whole milk powder after emulsification. Using the above lactose-free powdered milk B, non-emulsified lactose-free powdered milk B, and full-fat milk powder, chocolate was trial-produced according to the following method according to the usual method. 20 parts of cocoa mass, 20 parts of powdered milk, 30 parts of lactitol, 20% of maltitol, 19.5% of coconut fat, 0.3% of emulsifier, 0.5% of vanilla flavor, 0.1% of aspartame. When the non-emulsified de-emulsified confectioner's milk is used in the same manner as the aforementioned non-emulsified de-emulsified confectioner's milk, the crushing efficiency of the stick mill is very poor. Since the maximum particle diameter of chocolate is set to 30 micrometers, three honing operations are required. When using lactose-free milk B and whole milk powder, although there are differences in the crushing efficiency, 佴 is still within the scope that can be adjusted by adjusting the rolling pressure, and only one rolling step is required, and there is no problem. The sensory test was conducted on 50 high school girls for the three types of chocolate produced in the above manner, and the following results were obtained. -13- (Please read the precautions on the back before filling this page) Stupid, order —'----- € This paper size applies to China National Standard (CNS) A4 specification (210X297 mm) 516939 A7 B7 i. Invention Explanation (11) Table 2 ^ Answer to the question, there is no difference in the chocolate using the lactose powder milk B. The chocolate using the non-emulsified lactose powder milk B is better. 40 people 8 people 2 people like that taste 45 people 4 people 1 people like that A scent of 35 people, 10 people, 5 people answered the question, there is no difference in the use of whole milk chocolate, non-emulsified lactose B chocolate, which is better, 29 people, 11 people, 10 people like that taste, 33 people, 12 people, 5 people like that One kind of fragrance 30 people 12 people 8 people (please read the precautions on the back before filling out this page) Answer the question ^ \ ^ There is no difference in the chocolate using lactose powder milk B. The chocolate using whole milk powder is better for 20 people 15 15 people like that kind of taste 23 people 5 people 22 people like that kind of scent 20 people 15 people 15 people Ming Lactose milk powder B by the three highest likeability trial chocolate. Whole milk powder reacts with the free amino acids of protein and the Maillard reaction, that is, the amino carbonyl will have a slight heating odor. In contrast, delactated powdered milk is very rare. This phenomenon will affect the flavor of chocolate, so the difference between chocolate using delactated milk B and chocolate using whole milk powder (the lower part of Table 2, especially the flavor) is the reason f -14-paper size Applicable to China National Standard (CNS) A4 specification (210 X 297 mm). Chocolate comes from milk-based reaction. Heating odor can be inferred to be loved. 516939 A7 B7 V. Description of invention (12)

Jjfe example 3 white chocolate using lactose powder

1) Delactose powder milk C Cream 45.5% fat and 49.2% water by mixing and centrifuging raw cream to obtain cream (8 G · 3% fat, 16 · 2% moisture) 6 50 g, and 1 g of water, 1 g of water was added thereto, and then mixed with 500 g of TP M, 20 g of whey mineral, and 2 g of sodium citrate, and emulsified and mixed under a pressure of 120 kg / cnf to prepare Lactose-free milk with stable 0 / W emulsified structure. Then, it was dried by a spray-drying method to obtain a powder having a composition of 3.32, a fat content of 48.5, and a protein of 46.6%, and the powder was designated as demilk sugar powder milk C. 2) Whole milk powder The composition of the whole milk powder used as a control was moisture 2. 8¾, fat content 26.5%, protein 24. 2%, and lactose 39.5%. 3) Comparative test: Comparison of white chocolate using lactose powdered milk and white chocolate using whole milk powder. White sugar (low sugar) was trial-produced according to the following formula using the lactose-free milk powder C according to the following general formula. Printed by the Consumers' Cooperative of the Central Bureau of Standards of the Ministry of Economic Affairs (please read the precautions on the back before filling out this page) Dehydrated milk powder 11 parts, coconut fat 3 3 · 5 parts, lactic acid alcohol 2 4 · 9 parts, palatinose 10 parts, polydextrose 20 parts, emulsifier 0.4 part, vanilla flavor 0.1 part, aspartame 0.1 part. On the other hand, using the whole milk powder listed in 2) above, a white chocolate is produced in a trial manner according to the following general formula. 20 parts of whole milk powder, 3 3.5 parts of coconut fat, 15 9 parts of lactitol, 10 parts of palatinose, 20 parts of polysaccharide, 0.4 parts of emulsifier, 15 parts of vanilla flavor Paper size applies Chinese National Standard (CNS) A4 specification (210X 297 mm) 516939 A7 B7 Five invention descriptions (13 students, 0 medium servings, 1 high strength, sweet baccarat c, ginkgo seeds, two columns up and down 10 As soon as the materials are obtained, test the sense of progress and answer the question as a questionnaire. Use the low-fat white chocolate with skimmed milk powder C. There is no difference. The white chocolate with whole milk powder is better. 18 people 20 people 12 people like it A taste of 17 people, 18 people, 15 people like that kind of fragrant 22 people, 13 people and 15 people (please read the precautions on the back before filling out this page). Low-sugar white chocolate with lactose powder milk C is more favored than white chocolate with full-fat milk powder. Moreover, white chocolate using full-fat milk powder has a milk odor (aminocarbonyl odor, caramel odor, etc.) due to its heating odor. Lack of freshness On the other hand, low-sugar white chocolate using delactose powdered milk has very little heating odor, and the flavor of cow's milk is very fresh. When using chocolate with sugar, due to the mellow sweetness of sugar itself and the heating odor of whole milk powder The synergistic effect of brewing a unique strong flavor, but it tends to be loved. However, for low sugar products, as long as there are some differences in the sugar alcohols used, there will be a cooling effect, which has been experienced empirically. It is quite clear that it can lead to the refreshing fragrance of mint or citrus. When sugar alcohol and milk are used in food and beverage, it has-16-This paper size applies the Chinese National Standard (CNS) A4 specification (210X297 mm) 516939 A7 B7 Printed by the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs. 5. Description of the Invention (14) Strong scent, not as good as fresh milk flavor. Therefore, when used in low-sugar chocolate, from the viewpoint of using the sugar-alcohol flavor, It is still preferable to use the lactose-free powder milk prepared by the present invention. Example 4 De-lactose-containing milk powder containing excipients 0 lactose-free Powdered milk D The fat content of 45.3% Γ and 49.5% of the raw emulsified milk is stirred and centrifuged to obtain a cream (80. 3% of fat content, 16.250 6 50 g of water, water is added to the cream). 1000 g, then mixed with TP 5,000 g, whey mineral 2G g, sodium citrate 3 g, and emulsified and mixed under a pressure of 15Gkg / cnf to prepare a stable 0 / W emulsified structure Then, it was dried by a spray-drying method to obtain a powder having a water content of 2.225, a fat content of 48.9%, and a protein of 46.8%, and the powder was designated as a lactose-free powder milk D. 2) De-lactose powder milk E with polydextrose E. Raw fat with 45.3% fat content and 49.52 moisture content is mixed and centrifuged to obtain a cream (80.3% fat content, 16.250 650 g of water, and water is added to the cream). 1 500 grams, 20 grams of whey mineral, followed by adding 570 grams of TPM and 1230 grams of polysaccharide syrup, while homogenizing with a mixer at 2D0Grpm for 10 minutes, and preparing a stable 0 / W Emulsified lactose powder milk. Then, it was dried by a spray-drying method to obtain a powder having a composition of 2.1% moisture, 26.2% fat, 25.1% protein, and 0.3% lactose. This powder was named dehydrated. Lactose powder milk E. 3) Comparative test: The effects of the addition of polyglucosamine during the production of lactose powder milk are specifically tested as follows. -17- This paper size applies Chinese National Standard (CNS) A4 ^ (210X297 mm) (Please read the notes on the back before filling this page) • Order I * ----- € A7 Central Bureau of Standards, Ministry of Economic Affairs Printed by Employee Consumption Cooperative 516939 B7 Description of Invention (15) Use lactose-free milk D according to the following formula to produce chocolate in accordance with the usual method. 23 parts of cocoa block, 12 parts of lactose-free milk powder D, 20 parts of coconut fat, 14 parts of lactitol, 20 parts of polyglucose, 1 part of erythritol, 0 parts of emulsifier 0.3 part, vanilla flavor G 1 serving, aspartame 0.1 serving. When using demilk milk powder D, if the rolling pressure during the chocolate making step is 17 kg / cnf, the maximum particle diameter is 35 microns, and the obtained chocolate has a rough and slippery feel. Therefore, when the hoisting pressure is increased to 22 kg / ciif and pulverization is performed, the proportion of particles having a particle diameter of 10 micrometers or less increases, but the handling capacity of the honing machine is reduced. On the other hand, using the lactose-free milk powder E, chocolate was trial-produced according to the following formula according to a general method. 2 parts of cocoa mass, 2 parts of skim milk powder E 2, 20 parts of coconut fat, 14 parts of lactitol, 10.5 parts of polydextrose, 10.5 parts of erythritol, 0.3 parts of emulsifier, 0.1 part of vanilla flavor Aspartame 0.1 servings. When using lactose powder E, the crushing pressure can be achieved when the milling pressure in the chocolate stick milling step is 17 kg / cnf. The table below shows the relevant data of the rolling pressure, processing capacity and chocolate particles used in the rolling step in this chocolate making test. This paper size applies to China National Standard (CNS) A4 (210X297 mm) (Please read the precautions on the back before filling this page)

516939 A7 ________ B7 V. Description of the invention (l6) Table 4 ^ Powder used in the project \ milk \ 锟 rolling compaction (kg weight / cm2) processing capacity (kg / hr) maximum particle diameter (per meter) ratio of fine particles * Milk powder D 22 31.3 27 △ ～ 〇 Delactose powder milk D 17 39.1 35 〇 Delactose powder milk E 17 50.2 28 ◎ * ◎: Less, 〇: Normal, △: Slightly more, X: Use more lactose powder D, sticks The chocolate produced in the stick milling step with a pressure of 22 kg / cin2 and the chocolate produced in the mill rolling step with a degreasing powdered milk E and a milling pressure of 17kg / cnf were subjected to a sensory test using a high school girl named 50. And get the following results. Table 5 Answers to the question There is no difference between the chocolates using the lactose powder milk D. The chocolates using the lactose powder milk E are better. 15 people 20 people 22 people like the taste 12 people 13 people 25 people like the flavor 10 people 25 people 15 people * ...... m nn In I ml ϋ— V-'· ϋϋ ϋϋ ϋϋ ml ϋϋ · 、 一 ^ man rim§9 .1 an · — (Please read the precautions on the back before filling this page )

V Printed by the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs. The results show that polydextrose is ideal for the manufacture of lactose-free milk powder. This is because in the powder structure after powdering, the structure that entangles the polysaccharide and protein is more easily crushed than the protein that simply joins fat. -19-This paper size is in accordance with Chinese National Standard (CNS) A4 (210X297 mm) 516939 A7 B7 V. Description of the invention (η) The difference in the popularity of the mouth in sensory tests can be considered as the use of lactose powder milk D And the chocolate produced by the rolling step with a rolling pressure of 22 kg / c nf has a large proportion of the particles having a particle diameter of less than 10 microns. When using lactose-free milk powder D to make chocolate, in order to make the maximum particle diameter below 3 G microns, it is necessary to increase the honing pressure, but as a result, an increase in the proportion of particles will reduce the honing capacity of the honing machine. When the particles in the chocolate particles increase, the viscosity also increases, and it has the ideal quality of instant dissolution. From this point of view, it can be known that polysaccharides (or other excipients that can replace polyglucose) are preferred for the production of lactose-free milk powder. Example 5 Delactose powdered milk with different excipient contents According to the comparative test results of the above Example 4, it can be known that adding excipients such as polysaccharides and glucose in the manufacture of delactated powdered milk not only has the processing ability when manufacturing chocolate. The impact also has an impact on the quality of chocolate (especially mouthwash), so this embodiment is to investigate the upper limit of the amount of excipients used.

1) Delactose powder milk F ~ K Printed by the Consumer Cooperatives of the Central Bureau of Standards of the Ministry of Economic Affairs (please read the precautions on the back before filling out this page). Stir and centrifuge the raw cream with 45% fat and 49.5¾ of moisture. A cream (80. 2% fat content, 15.3¾ moisture content) of 2000 g was prepared, and the cream was centrifuged at 200G]: pid for 10 minutes to prepare a cream as a raw material of the lactose-free milk powder. Lactitol and glucose were mixed at a ratio of 1: 1, and water was added to make the concentration reach 40% to prepare a syrup as an excipient. Add 2400 grams of water to 800 grams of cream and 800 grams of TPM and mix them uniformly. Press 0 grams, 800 grams, 1600 grams, 2400 grams, 3200 grams, and 40 () () grams. Add any of the aforementioned content of lactitol and poly grapes-20- This paper size applies Chinese National Standard (CNS) A4 (210X297 mm) 516939 A7 B7 i. Description of the invention (18) Sugar syrup, followed by 1 5 Emulsified and mixed under the pressure of 0 kg / C Ilf, and spray-dried to dry and powder it, to obtain six kinds of lactose powders, which were named as lactose powder milk F, G, H, I, J and K, respectively. 2) Review of the content of excipients in lactose powder milk For the above lactose powder milk F ~ K, the weight ratio of excipients (in this case, lactose alcohol plus polydextrose 1 to 1 syrup) to total fat and protein (E / D) and the ease of powdering, the results are shown in the following table: (Please read the precautions on the back before filling this page) Table 6 Item powder? Total amount of fat and protein D (g) Lactic alcohol / polyglucoside syrup E (g) E / D ratio powdered state Delactose powdered milk F 1600 0 0 No special problem in powder Delactose powdered milk G 1600 800 0.5 Powder Good lactose powdered milk 1600 1600 1.0 Good powdered lactose powdered milk I 1600 2400 1.5 Good powdered lactose powdered milk J 1600 3200 2.0 Drying speed slightly lowered Low lactose powdered milk K 1600 4000 2.5 Drying speed slightly lowered 11 Central Standards Bureau, Ministry of Economy Printed by the employee consumer cooperative, the results in Table 6 show that when the E value is continuously increased without restriction, the water scattering efficiency in the powdering step is reduced. However, if the E / D value exceeds 2.5, it will only cause the problem of limited freedom of blending when making chocolate, and it will not cause major problems in the quality of chocolate. Therefore, it can be seen that the E / D value is preferably 2.5 or less. -2 1- This paper size applies Chinese National Standard (CNS) A4 (210X297 mm) 516939 Printed by the Consumers' Cooperative of the Central Government Bureau of the Ministry of Economic Affairs A7 B7 V. Description of the invention (i9) Example 6 Fat in lactose-free milk powder / Protein ratio (F / P ratio) review

1) Lactose powder milk L ~ T The raw emulsified fat with 45.2% fat content and 49.8% moisture content is stirred to prepare a cream, and the cream is centrifuged at 3 G 0 G rpm for 1 Q minutes to obtain fat. Divide 100% cream. Measure out 3,000 grams of water, add a predetermined amount of protein (in this case MPC) in the range of 300 grams to 1700 grams (divided into 9 stages), and stir at 5000 rpm for 5 minutes to dissolve the protein in Water, and then homogenize it with 2000rPra, while adding a predetermined amount of the aforementioned cream as fat, so that the sum of fat and previously added protein reaches 2000 g, and homogenize for 10 minutes Operate to emulsify. Thereafter, it was dried and powdered by a spray drying method to obtain 9 types of lactose-free powder milk. The powdered milk prepared by adding 300 grams of cream, 500 grams, 667 grams, 800 grams, 1000 grams, 1200 grams, 1333 grams, I 500 grams, and 1700 grams is named delactated milk L, Μ, N, 0, P, Q, ϋ, SS: T 〇2) Comparative test Trial production of chocolate using the lactose powder milk L ~ T prepared in 1) above, and the F / D ratio in the lactose powder milk was 0. / W Emulsion structure stability, milky flavor, processing suitability when manufacturing chocolate, and flavor when it becomes a chocolate product are reviewed. Chocolate ravioli is made by trial according to the following general recipe. 15% cocoa mass, 22% lactose powder milk, 20% palatinose, 0.3% emulsifier, 0.1% vanilla flavor, and 0.1% aspartame. -22- This paper size applies to Chinese National Standard (CNS) A4 specification (210X297 mm) (Please read the precautions on the back before filling this page)

516939 A7 B7 V. Description of the invention (20) The protein quality, fat mass, F / P ratio, powder milk flavor or flavor when it becomes a chocolate product are shown below. Table 7: Milk powder fat (g), protein (g), F / P ratio of water content (g), milky flavored milk flavored milk, milky flavored lactose powder milk in suitable chocolate, L 300 1700, 0.18, 3000 Μ 500 1500 0.33 3000 Very stable slightly lower slightly weaker lactose powder milk N 667 1333 0.50 3000 Very stable slightly better General ordinary lactose powder milk 800 800 1200 0.67 3000 Very stable good Normal good lactose powder milk P 1000 1000 1.00 3000 Good stability Good Good Lactose Powder Milk Q 1200 800 1.50 3000 Stable Good Good Good Lactose Powder Milk R 1333 667 2.00 3000 Normal Slightly Good Good Normal Lactose Powder Milk S 1500 500 3.00 3000 Slightly Unstable Slightly Low Good Good Slight Creamy Delactose Powder Milk T 1700 300 5.60 3000 Unstable low ordinary buttery odor (please read the notes on the back before filling this page) Printed by the Consumer Cooperatives of the Central Bureau of Standards of the Ministry of Economic Affairs The protein can stabilize the 0 / W emulsification structure and stabilize fat Fat is coated in protein, which contributes to the maintenance of milk flavor offer. Milk flavor mainly comes from cream, so in order to derive milk flavor, it is better not to reduce the F / P ratio (for example, 0.33 or less). Furthermore, when the amount of protein is increased, the burden on the rollers in the milling and pulverizing step may cause too much load, resulting in a decrease in productivity, uneven particle diameters, and a deterioration in the texture of the chocolate. Conversely, when the F / P ratio is increased (for example, more than 3.0), the free fat is gradually increased, so that the powdered milk is maintained. -23-This paper size applies the Chinese National Standard (CNS) A4 specification (210X297 mm) 516939 A7 B7 V. Description of the invention (21) The creamy odor becomes strong, and the milky flavor deteriorates. The milk oil smell of powdered milk itself is also stronger than freshness. In the case of lactose powdered milk, it can be regarded as the meaning of rebuilding. Instead of this, it is better to adjust the F / P ratio from the perspective of maintaining the flavor of powdered milk (it can be estimated that the F / P ratio is close to 1), and then add milk fat (cream) individually when manufacturing chocolate to make Powder milk's discomfort and odor are reduced, which is ideal. Therefore, it is appropriate that the F / P ratio of the lactose powder milk (delactose powder) is in the range of 0.33 to 3.0. Example 7 Trial production of sugar-containing chocolate using lactose-free powder milk 1) Trial production of chocolate Using lactose-free powder milk E prepared in Example 4-2) according to the following recipe chocolate. Cocoa cubes 20¾, lactose-free milk powder E 202, sugar alcohols 39.5%, coconut fat 20%, lecithin 0.5%, vanillin, and aspartame. Printed by the Consumers' Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs (please read the notes on the back before filling out this page) Those who use lactitol as sugar will be named as chocolate 1, those who use palatinose will be named as chocolate 2, and those who use maltitol Named as chocolate 3, those who used sorbitol were named chocolate 4, those who used xylitol were named chocolate 5, those who used erythritol were named chocolate 6, those who used polydextrose were named chocolate 7, and those who used inulin were named Chocolate 8, while those who use indigestible dextrin will be named Chocolate 9. 2) Comparative test: Review of sugar alcohols used in low-sugar chocolates with lactose-free milk. The sugar alcohols used in the production of low-sugar chocolates with lactose-free milk are preferably sugar alcohols that enhance the freshness of milk. -24- This paper size applies Chinese National Standard (CNS) A4 (210X297 mm) 516939 Printed by A7 B7, Consumer Cooperatives, Central Standards Bureau, Ministry of Economic Affairs 5. Description of Invention (22) In order to review which sugar alcohols are better, Using the lactose powder milk E prepared in 2) of Example 4 above, 10 people in a special sensory test group performed an evaluation test on chocolate containing a single sugar alcohol. For the evaluation work, points were scored using the 1 G 0 point method, and 50 points were standard scores. 70 points were good. The results are shown in the table below. Table 8 Sugar alcohol scoring items used by chocolate Short evaluation of milky taste Sweet taste Overall evaluation of chocolate 1 Lactic alcohol 85 82 88 84 Milky texture showing good chocolate 2 Palatinose 78 75 68 70 Milky style presentation of good chocolate 3 Maltitol 72 77 68 75 Good balance of milky taste / S sweetness chocolate 4 Sorbitol 42 55 60 62 Cold milky milk disappears chocolate 5 Xylitol 46 68 68 65 Sweetness and good compatibility chocolate 6 Ethyl alcohol 38 58 70 55 More flavorful chocolate 7 Polyceratox 60 52 55 58 Chocolate with milk but with poor taste 8 Inulin 58 48 52 55 Chocolate with poor taste 9 Indigestible dextrin 52 45 51 50 From the above results, from the viewpoint of enhancing the milky flavor, it is understood that lactitol, palatinose, and maltitol are preferably used as the sugar alcohol. Polydextrose or inulin can worsen the taste when used alone, but it is also known that it can improve the taste by using sugar alcohols with low hygroscopicity, such as lactitol and palatinose, so use these sugars in combination Alcohol is preferred. -25- This paper size applies to China National Standard (CNS) A4 (210X 297mm) (Please read the precautions on the back before filling this page)

6939 A7 B7 V. Description of Invention (23) (Please read the precautions on the back before filling this page)

Xia ^ Example 8 Delactose powder milk 1) Delactose milk u and delactose powder milk U Raw fats with fat 4 5 · 3% and moisture 4 9. 5 2 were combined and centrifuged to obtain cream (fat content 80 3Γ, water 16.2¾) 650 grams, add 1500 grams of water to the cream and add 20 grams of whey minerals. While adding 570 grams of TMP and 1,230 grams of polyglucose syrup, homogenize with a grinder at 200 GrpiD for 10 minutes to prepare a lactose-free milk with a stable 0 / W emulsified structure, and name it lactose-free. Milk U. Then, a part of the lactose milk U was sampled and dried and powdered by a spray-drying method. The obtained powder milk was named lactose powder milk II. The group of this lactose-free milk powder has a water content of 2.1%, a fat content of 26.2%, a protein of 25.1%, and a lactose of 0.3%. 2) Low-sugar milk fudge using delactated milk yoghurt Use the milk whipped milk U obtained in 1) above to make low-milk milk fudge. 20 parts of palatinose, 2D of maltitol, skimmed milk U (49.7 50 20 parts of water, 55 parts of poly® glucose syrup, 20 parts of water added, 5 parts of vegetable oils and fats, 0.1 parts of emulsifier, vanilla 1.1 flavors. Printed by the Consumer Cooperatives of the Central Bureau of Standards, Ministry of Economic Affairs. First, mix palatinose, maltitol, polydextrose syrup with water at 7 G ° C. Second, add demilk milk. U, vegetable oils and emulsifiers to mix and disperse it uniformly. Then, the obtained mixed solution is concentrated under reduced pressure to about 7% moisture, fragrance is added in a soft texture, and then cooled to an appropriate hardness to form Low yak milk fudge is prepared to fit a bite. 3) Low saccharide milk fudge using lactose powder milk U-26- This paper size applies to Chinese National Standard (CNS) A4 (210 X 297 mm) )

5 Printed by the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economics (24) According to the above 2) The same formula and the same method, using the above 1) Preparation > Delactose powder milk U to make low-sugar fudge. After the lactose powder U 傜 is reduced with water of the same weight ，, it is used to replace the lactose milk in 2) above. 4) Low-sugar nougat using de-lactose powdered milk. Low-sugar nougat is prepared according to the following formula using the lactose-free milk prepared in 1) above. Unsalted butter 1 2 parts, 2 cases of calcium casein, 2 parts of skimmed milk U 1, 1 part of persitol, 5 parts of polydextrose, 1 part of reduced leeches, stevia (highly sweetener) 0 · G 5 parts, emulsifying stabilizer G · 5 parts, salts 0.5 parts, fragrant® perfume 0.2 parts, proper amount of carrot pigment, water and the aforementioned ingredients added up to 1000 parts. First, calcium casein, lactose-free milk U, maltose, polydextrose, reduced leeches, highly sweeteners, and salts are dissolved in water. Next, add salt-free cream and emulsifying stabilizer while heating to 65 ° C. Then, homogenize with a homomixer at a pressure of 150 kg / cnf to form a stable 0 / W emulsified structure. At 85 ° C After 30 seconds of sterilization, it was cooled to 4 ° C, and then added with spices and edible pigment. It was frozen with an over-sun 8U, -4.5 ° C, and filled in a cup. Finally, the temperature was reduced to -18 ° C. It is hardened to obtain a low-sugar ice cube final product. 5) The low-sugar ice using the lactose powder milk is the same as the above 4 except that the 6 parts of the lactose powder milk U prepared by the above 1) is used instead of the 12 parts of the lactose powder milk U. ) Formula and method to obtain low sugar ice using lactose powder milk U. 27- This paper size applies Chinese National Standard (CNS) A4 specification (210 × 297 mm)-· --------__ Ϊ (Please read the precautions on the back before filling this page) ----- Order—ί A7 B7 & 'Explanation of the invention (25) 6) Comparative test: The sensory test was performed on the food and drink made by the above 2) ~ 5) for the comparison between the product using the lactose-free milk and the product using the lactose-free milk powder to review the use What is the difference between the products made with lactose-free milk and those made with lactose-free milk? When comparing the low-sugar milk fudges 2) and 3) above, fake sensory 丨 test group 10 people were tested; when comparing the low-sugar ice 4) and 5), the special | eunuch test group 12 people were tested The results are shown in the table below. Table 9 Answers to the question There is no difference in using low-sugar milk fudge with lactose-free milk U. Low-sugar milk fudge using lactose-free milk U, which is better for 1 person, 8 people, 1 person likes the sweetness, 2 people, 7 people, 1 person I like that kind of fragrance 1 person 7 people 2 people answered the question about using sugar-free milk U low sugar ice there is no difference using sugar-free milk U low sugar ice which is better 2 people 9 people 1 person likes that sweet taste 2 people 7 3 people liked the scent 2 people 8 people 2 people Printed by the Consumer Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs (please read the precautions on the back before filling this page) From the above results, it can be seen that using the lactose-free milk and the In the case of lactose powder, there is no difference in the quality of the products obtained. -2 8-This paper size applies the Chinese National Standard (CNS) A4 specification (210X 297 mm) 516939 A7 B7 V. Description of the invention (26) 7) Quality evaluation test 2) ~ 5) Low-sugar nougat and low-sugar Ice can be made into fresh milk texture products, and its flavor accords with the refreshing characteristic of sugar alcohol? When the low-sugar milk _ low-sugar ice was subjected to quality evaluation and scoring by the same test group members as the above sensory test, the results are shown in the following table. There are 0 and flavored sugar. Table 10 Low-sugar milk fudge 5 points 4 points 3 points 2 points 1 point Overall taste 5 people 4 people 1 person 0 people 0 people Sweet taste 6 people 4 people 0 people 0 people. Human milk flavor 5 people 5 people 0 people 0 people 0 people low sugar ice (please read the precautions on the back before filling out this page)-• Order Printed by the Ministry of Economic Affairs Central Standard Bureau Staff Consumer Cooperatives 5 points 4 points 3 points 2 points 1 Overall taste 6 people 5 people 1 person 0 people 0 people Sweet taste 5 people 5 people 2 people 0 people 0 human milk flavor 6 people 6 people 0 people 0 people 3 points: Normal 5 points: very Good 2 points: poor 4 points: good 1 point: very poor Turtle Example 9 Low-sugar chocolate using lactose powdered milk and containing sugar alcohol and water-soluble dietary fiber. The sweetener for low-sugar chocolate is limited to sugar alcohol or dietary fiber. -29- η This paper size is in accordance with Chinese National Standard (CNS) A4 (210 X 297 mm) 516939 Five__ Printed by the Consumers' Cooperative of the Central Bureau of Standards of the Ministry of Economic Affairs A7 B7 Invention Description (27) However, only sugar alcohol When used as a sweetener, i) the chocolate has a hard palate texture ii) the laxative effect is very strong, and problems such as diarrhea occur. One of the effective means of pseudo-eliminating these problems is to use the lactose-free milk and lactose-free milk powder of the present invention. In addition, it is also an effective method to use water-soluble food cellulose and alcohol together. When sugar alcohol is used, sugar alcohol particles are continuously connected due to the moisture in the chocolate, making the particles coarser and producing a change in taste over time. Therefore, reducing the amount of sugar alcohol added or adding amorphous water-soluble dietary fiber as a trapping agent (t r a p) for free water and a buffering agent between sugar alcohol particles can prevent the mouthfeel from worsening. It is also effective to use vegetable oils or emulsifiers only if there is a problem with the taste, but since water-soluble dietary fiber is also effective in suppressing laxative effects, it is ideal to use water-soluble dietary fiber for low sugar chocolate. To this end, another test was conducted to investigate the weight ratio (SA / SDF ratio) of sugar alcohol and soluble dietary fiber as sweeteners in low-sugar chocolate. 1) Production of low-sugar chocolates with various SA / SDF ratios. According to the formula shown in the table below, the content of palatinose and polysaccharides is changed to produce SA / SDF ratios ranging from 0.34 to 4.44. Eight low sugar chocolates. The lactose-free powder milk was pseudo-lactose powder milk E prepared in the above Example 4 2). The obtained low-sugar chocolates were named as chocolates 10 to 17 respectively. -30- This paper size applies to Chinese National Standard (CNS) 8 4 ^ (210X297 mm) (Please read the notes on the back before filling out this page) 4 516939 A7 B7 5. Description of the invention (28) Table 11 Chocolate 10 11 ； 12 13 14 15 16 17 SA / SDF bb 0.34 0.50 0.69 1.00 1.05 2.16 3.26 4.44 Cocoa powder 20 20 20 20 20 20 20 20 Delactated milk E 20 20 20 20 20 20 20 20 Cream 19.5 19 * 5 19.5 19.5 19.5 19.5 19.5 19.5 Paraquat 12.5 16.3 20.0 24.5 29.0 33.5 37.5 40.0 Poly «27.5 23.7 20.0 15.5 11.0 6.5 2.5 0.0 Emulsifier 0.3 0.3 0.3 0.3 0: 3 0 · 3 0 · 3 0 · 3 Vanilla flavor 0.1 0.1 0.1 0.1 0.1 0 · 1 0.1 0 丄 Aspartame 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 (Please read the precautions on the back before filling out this page) Note 2) Evaluation test: SA / SDF ratio in low sugar chocolate Ten people from the special sensory test team evaluated and scored the chocolate prepared by the above formula (1G0 points out of 50, the standard is 50 points). The results are shown in the following table: d · Printed by the Employees' Cooperatives of the Central Bureau of Standards of the Ministry of Economic Affairs-31- This paper size applies to the Chinese National Standard (CNS) A4 specification (210X297 mm) 516939 A7 B7 Printed 5. Description of the invention (29) Table 12 Chocolate SA / SDF ratio score Overall evaluation of milky sweetness and texture 10 0.34 68 7 0 5 1 55 11 0.50 7 0 7 1 65 65 12 0.69 7 2 7 3 70 7 0 .13 1.00 74 75 75 75 14 1.45 78 76 8 3 81 15 2.16 78 78 82 79 16 3.26 77 76 78 72 17 4.44 77 74 63 65 From the above results, it can be seen that the SA / SDF ratio in low sugar chocolate is better than 0.5. . Example 1 〇 When using erythritol and / or xylitol low calorie and / or low caries low sugar chocolate to apply demilk milk powder, the heat of erythritol is Gkcal / g, which is about 2kcal / In comparison, the situation of grams is obviously extremely low. The low-calorie low-sugar chocolate made from the advantages of this low-calorie is quite in demand for consumers. Furthermore, xylose sugar has pseudocaries-resistant sugar alcohols. From the viewpoint of preventing corrosion, the consumption demand of anti-corrosion / low-corrosion, low-sugar chocolates using xylitol as a sugar alcohol material is also quite large. However, these two sugar alcohols have a chilling effect on the throat due to their cold taste, and they may have a spicy sensation by the throat, or may strengthen the cocoa odor. For the chocolate-32- this paper size applies the Chinese National Standard (CNS) A4g (21〇X297mm) I--......--I— i = ml. M —ϋ m ϋι > j In-vgm r > ni —ϋ HI ϋ • IT (Please read the back first Please note this page before filling in this page) 516939 A7 B7 i. The quality of the invention description (3G) has a negative effect. Therefore, for the low-calorie and / or low-cariogenic low-sugar chocolates using these erythritol and / or xylose, it is known that the lactose powder milk of the present invention can be used for chocolates having erythritol or xylitol. In this issue, the de-milk powdered milk of this hair can achieve the effect of improving the negative taste quality. Examples are shown below. 1) The use of skimmed milk powder to make erythritol a low-calorie, low-sugar chocolate. According to the formula shown in the table below, the dehydrated powdered milk containing the present invention [Note: The lactose-free powdered milk E prepared in Example 4 2) 0%, 5¾ ,: 10%, 15% of each use red The low-calorie, low-sugar chocolate of mositol (designated as chocolate 18, 19, 20, 21 respectively). (Please read the precautions on the back before filling out this page.) Printed by the Consumers Cooperative of the Central Standards Bureau of the Ministry of Economy 13 Chocolate 18 19 20 2 1 Content of lactose-free milk 0% 5% 10% 15% Cocoa blocks 20 20 20 20 Delactose powder milk E 0 5 10 15 Coconut fat 25.0 24.7 23.4 22.1 Erythritol 40 40 40 40 Emulsifier 0.4 .4 0. 4 0 · 4 Vanilla flavor 0. 1 0. 1 0. 1 0. 1 bar Pulled gold 14.45 10.25 6.05 2 · 35 Aspartame 0.05 0.05 0.05 0.05 -33- This paper size applies to China National Standard (CNS) A4 specification (210 X 297 mm) 516939 A7 B7 V. Description of the invention (31) The four kinds of chocolate made by the above formula were tested by 10 members of the special sensory test group, and the scorching sensation of the chocolate and the cocoa odor of the chocolate were used as the scoring standard. The lower the score, the lower the score. Ideally, the results are shown in the table below. Table 14: Chocolate lactose powder, milk content, throat tingling, cocoa odor comprehensive evaluation 18 0% 100 100 Bad 19 5% 61 62 Normal 20 10% 52 42 Slightly better 21 15% 42 38 Good As can be seen from the table above, the use of erythritol In the low-calorie low-sugar chocolate, the larynx_spicy taste and cocoa odor can be alleviated by using the lactose-free milk powder of the present invention, and become a more ideal chocolate. For the formula of cocoa powder 20¾ and erythritol 40 Si, when the lactose powder milk 52 is added, it can be confirmed that the effect has been exhibited. When 10% is added, a more significant effect can be obtained. 2) The use of xylitol-resistant caries-reducing low-sugar chocolate is printed by the Consumer Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs (please read the precautions on the back before filling this page). Contains the lactose-free powdered milk of the present invention [Note: The milk-free powdered milk E made by Example 2-2] (U, 5%, 10Z, 1 5 X, xylitol-resistant caries-resistant low-sugar chocolate (designated respectively Chocolate 2 2, 2 3, 2 4, 2 5) 0 -34- This paper size applies to Chinese National Standard (CNS) A4 (210X297 mm) 516939 A7 B7 i. Description of the invention (32) Table 15 Chocolate 22 23 24 25 Delactose powder milk content 0% 5% 10% 15¾ Cocoa powder 20 20 20 20 Delactose powder milk E 0 5 10 15 Coconut butter 25.0 24.7 23.4 22.1 Erythritol 40 40 40 4 0 Emulsifier 0.4 0. 4 0. 4 0. 4 Vanilla Spices 0.1 0. 1 0. 1 0. 1 Palatinose 14.5 10.3 6. 1 2. 4 (Please read the notes on the back before filling this page) Four kinds of the above recipes The chocolate was specially tested by 10 people in the same way as the above 1). The results are as follows Table 16 Tested by the staff group The comprehensive evaluation of chocolate lactose powder milk printed by the Consumers Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs contains Dong's throat spicy tingling cocoa odor 22 0% 100 100 Bad 23 5% 59 54 Normal 24 10% 47 40 Slightly better 25 15X 38 35 Good-35- This paper size applies to Chinese National Standard (CNS) A4 (210X297 mm) 516939 A7 B7 i. Description of the invention (33) As can be seen from the above table, the same as above 1), The caries-resistant low sugar chocolate using xylitol can obtain better results through the use of lactose free milk. If the formula is 2 Q% of cocoa powder and 40% of erythritol, it can be confirmed that the effect of adding 5% non-milk sugar powder milk can be manifested, and more significant effect can be obtained by adding more than 105ϋ. Example 11 Delactose powder milk containing fats other than milk fat and proteins other than milk protein Although the delactose milk and delactose powder milk of the present invention preferably use milk fat as a fat source and use milk protein as a protein source, However, in order to understand whether some non-raw milk-based materials can be used to replace some of the fat or protein, we need to use other fats other than milk fat and other proteins other than milk protein to make lactose powder milk.

1) Non-dairy milk powder containing coconut fat and soy protein V Add 270 kg of butter to 400 kg of water, 200 kg of coconut fat, 250 kg of TMP, 250 kg of sodium casein, soybean protein 200 kg, 728 kg of polydextrose, 20 kg of whey mineral salt and 2 kg of sodium citrate and stirred, and emulsified and mixed under a pressure of 120 kg / cm2 to obtain a mixture having a stable emulsified structure, followed by spray drying The powder was dried by a method, and the powder was designated as a lactose-free milk powder V.

2) Non-emulsified non-lactose powdered milk containing coconut fat and soy protein V Fat and protein are not emulsified in an aqueous solution, and only a mixed method is used to make a non-lactose powdered milk. Mix 400 kg of cream, 200 kg of coconut fat, 250 kg of TM, 250 kg of sodium casein, 200 kg of soy protein, 7 kg of polysaccharides 7 2 8 kg, and 2 kg of whey mineral salt A powder was prepared and named as non-emulsified lactose powder milk V. -36- This paper size is in accordance with Chinese National Standard (CNS) A4 (210X297mm) 1 ·! (Please read the precautions on the back before filling this page) 11_1 BUI mv ^ ml: 1 m · ϋ_— n ^ i 4 Printed by the Consumers' Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs 516939 A7 B7 V. Description of the Invention (34) 3) Comparison and Evaluation Tests · The lactose-free powder milk containing fats and protein eggs from sources other than raw milk was used as described above. With the non-emulsified lactose powder milk V, chocolate is produced in a trial manner according to the following general formula. 16 parts of cocoa powder, 21.8 parts of coconut fat, 22 parts of powdered milk, 3 9 .65 parts of maltitol, 0.4 parts of emulsifier, 0.1 parts of milk flavor, 0.5 parts of aspartame The two kinds of chocolates made by Shangying were tested by 10 members of the special play crew test team, and the results were obtained. Table 17 Answers to Questions There is no difference in the use of non-emulsified lactose powdered milk V chocolate. The type of chocolate that uses non-emulsified delactose milk powder V is delicious. 9 people 1 person 0 people like that kind of oral drama 10 people 0 people 0 who likes that fragrance 7 Printed by the Consumer Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs (please read the precautions on the back before filling out this page) As shown in the table above, the trial-produced chocolate made from the demulsified milk powder V prepared by the emulsification process is shown in the table above. Excellent taste, mouthfeel and fragrance. When using non-emulsified lactose powdered milk V to make chocolate, compared with the normal production of chocolate or when lactose powdered milk is used, the pulverizing operation of the rolling step is extremely poor. This feature can be inferred from the difference in taste. The quality evaluation was performed on 10 people in the same group using the milky milk powder and milk v, and the results are shown in the following table. -37- This paper size applies Chinese National Standard (CNS) A4 specification (210X297 mm) 516939 Α7 Β7 V. Description of invention (35) Table ΐδ 1--5 points 4 points 3 points 2 points 1 point Overall taste 4 5 people 1 person 0 people 0 people sweet taste 3 people 5 people 2 people 0 people 0 human milk flavor 4 people 6 people 0 people 0 people 5 people: very good 4 points: good 3 points: normal 2 Points: 1 point difference: Very poor When using soy protein, it is used in combination with milk protein to reduce it because of concerns about the green odor of soy protein. Furthermore, as can be seen from the above table, the use of a part of the non-milk milk-derived non-derived fat and / or protein-derived powdered milk for food and beverage does not pose a problem. Example 12 1) Biscuits using skimmed milk Printed by the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs, printed by pressing the formula to make low-bread biscuit using skimmed skimmed milk 100 parts, 15 parts lactitol, 5 parts erythritol , 5 parts of polydextrose, 25 parts of shortening, 10 parts of egg, skimmed milk U, 1.5 parts of baking soda (expansion agent), 1 part of salt, 0.1 part of vanilla flavor, sweet grape (high-sweetness sweetener) 0.15 parts and 2 parts water. Mix lactitol, erythritol, poly grape vinegar, high-sweetness sweeteners, lactose-free milk U, and vanilla flavor with shortening and disperse evenly, then mix into the egg and completely dissolve in water The salt and bulking agent make it creamy to a specific gravity of 0.75. Finally, it is mixed with wheat flour to prepare biscuits. -3 8-This paper size applies Chinese National Standard (CNS) A4 specification (210X297 mm) 516939 Α7 Β7 V. Description of the invention (36) After molding the material into any shape with a mold, use a furnace of 2 0 1C Bake for 12 minutes to make low sugar cookies. 2) Low-sugar biscuits using lactose-free powdered milk Low-sugar biscuits using lactose-free powdered milk U were prepared with the same formula and the same method. The amount of added lactose powder U is based on the principle that the solid content is equal to the content of lactose free milk. Moisture is adjusted by increasing the amount of water. 3) Comparative test: Comparison between products using lactose-free milk and products using lactose-free milk. The pastry (biscuits) made in the aforementioned manner is subjected to sensory testing and evaluation in order to check its quality. The comparison test was performed by 12 eunuch test team members, and the results are shown in the following table.

--------- Install (Please read the precautions on the back before iPR

、 1T Printed by the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs to print a form 19 Answer the question > \ ^^ There is no difference in the use of lactose-free milk low-sugar biscuits. The type of lactose-free milk U-low sugar biscuits is better. 2 people liked that sweetness 2 people 8 people 2 people liked that kind of scent 3 people 7 people 2 people-39 — This paper size applies Chinese National Standard (CNS) A4 specification (210X297 mm) 516939 A7 B7 V. Invention Instructions (37) 1 Example 1 3 1) Low-sugar low-fat milk coffee using lactose-free powder milk is made with the following formula: Low-sugar low-fat milk coffee using lactose-free powder milk I --------) Pack-(Please read the Precautions (1111 ^ 4 · page),? Τ coffee essence ❖ 500 ml erythritol 20 g maltol 10 g high-sweetness sweetener 0.1 g lactose powdered milk U 40 g whey minerals 2 grams of emulsifier 0.1 grams of sodium casein 0.5 grams of total printed by the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs (add water) 10 0 Q m 1 Roasted coffee beans 50 grams to powder, extracted with hot water 6D0B1 , Then use small moss to beat powder to adjust PH6.5. Add erythritol, maltitol, high-sweetness sweetener, lactose powder milk U, whey minerals to 7 0 1 C of boiling water 5 0 in 1 to make them mix well, then add emulsifier, sodium casein Stir and mix thoroughly, then add the extraction solution SOOinl obtained from hot water extraction of coffee beans to make low-sugar milk coffee. 2) Low-sugar milk coffee using lactose-free powdered milk Low-sugar milk coffee using lactose-free powdered milk U was prepared using the same formula and method. The added amount of lactose powder milk U is based on the principle that the solid content of lactose powder milk U is the same as that of lactose powder milk U. The total amount of coffee liquid is -40- This paper applies the Chinese National Standard (CNS) A4 specification (210X297) (Mm) 516939 A7 B7 5. Description of the invention (38) is up to 1 0 0 0 field 1. 3) Comparative test: Comparison between products using lactose-free milk and products using lactose-free milk. Sensory tests were performed on beverages (coffee) trial-produced by the methods described above. The test was performed by 10 members of the special sensory test team, and the results are shown in the following table. Table 20 Answer the question: Low-sugar milk milk coffee platters using delactated milk U have no difference. Low-sugar milk powder U low-sugar coffee is better. 1 person 8 people 1 person likes the sweetness 0 people 10 people 0 people like that A fragrance for two persons, six persons, and two persons. It can be known from the above results and the above-mentioned results of HM and ice cubes that, for cakes, frozen foods, and beverages, any of the lactose-free milk and lactose-free milk of the present invention is used. There is no difference in the quality of the products obtained. 3) Quality evaluation test Printed by the Consumer Cooperatives of the Central Bureau of Standards of the Ministry of Economic Affairs The aforementioned low-sugar cakes and low-sugar milk coffees all use sugar alcohol, and the products obtained conform to the modern flavor of light and low-sweetness, which is very different from those using sugar. These low-sugar biscuits and low-sugar milk coffee were subjected to a quality evaluation test by the same persons as the aforementioned test team members, and the results are shown in the following table. -41- This paper size applies Chinese National Standard (CNS) A4 specification (210 × 297 mm) 516939 A7 B7 Printed by the Consumer Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs 5. Description of the invention (39) Table 2 1 Low biscuits 5 points 4 points 3 points 2 points 1 point overall taste 6 people 5 people 1 person 0 people 0 people sweet taste 4 people 7 people 0 people 0 people 0 milk flavor 2 people 5 people 5 people 0 people low sugar milk coffee 5 points 4 points 3 points 2 points 1 point Overall taste 6 people 6 people 0 people 0 people Sweet taste 4 people 4 people 2 people 0 people 0 milk flavor 7 people 3 people 0 people 0 people People 5 points: very good 4 points: good 3 points: normal 2 points: poor 1 point: very poor Example 14 1) Biscuits using lactose powdered milk are made according to the following formula: 100 parts 15 parts of lactitol, 5 parts of erythritol, 5 parts of polydextrose, 30 parts of shortening, 10 parts of egg, -42- This paper size applies to China National Standard (CNS) A4 (210X297 mm) 516939 A7 B7 V. Description of the invention (4. ) Delactose powder milk 10 parts bulking agent 1.5 parts salt 1 Vanilla spice 0.1 part high sweetness sweetener 0.15 part water 5 parts Mix lactitol, erythritol, polydextrose, high sweetness sweetener, lactose-free milk powder and spices with shortening and mix well, then mix in The eggs, salt, and bulking agent thoroughly dissolved in water are stirred at high speed with a blender to form a cream, and then mixed with wheat flour to form a vegetarian material. This table material was molded into an arbitrary shape, and then baked in a 2001C oven for 12 minutes to obtain a low-sugar biscuit. 2) Comparative Example 1: A normal whole milk powder was used in place of the lactose-free milk powder, and biscuits were produced using the same formula and method as in Example 14. 3) Comparative Example 2: Using 2.8 parts of separated milk protein, 2.6 parts of cream, 3.6 parts of polyvine pupa, 0.5 parts of whey mineral to replace 10 parts of lactose-free milk powder, and using the same method as the formula of Example 14 Making cookies. Printed by the Consumer Cooperatives of the Central Bureau of Standards of the Ministry of Economic Affairs 4) Sensitivity test ... 15 samples of sensory testers were used to test the samples of Example 14, Comparative Example 1 and Comparative Example 2. The results are shown in the table below. -43- This paper size applies the Chinese National Standard (CNS) A4 specification (210X297 mm) 516939 A7 B7 V. Description of the invention (41) Table 22 Sample inquiry items Example 1 Biscuits Comparative Example 1 Biscuits Comparative Example 2 The sample of biscuit is better to eat 10 people 5 people 0 people like the sweetness of that sample 7 people 5 people 3 people like the flavor of that sample 10 people 3 people 2 people like the taste of that sample 7 7 people and 1 person (please read the precautions on the back and fill in the page.) The results of the functional test show that in terms of taste, there is no difference between Example 14 and Comparative Example 1, only Comparative Example 2 is in taste and crunchy. In addition, the survey on flavor was best evaluated in Example 14, and the sweetness texture of the sweetener used was adjusted to have a complete milk flavor. Comparative Example 1 was in milk The heating odor is not well balanced with the sweetness of the sweeteners used; Comparative Example 2 is insufficient in overall flavor and has a strong greasy feeling of cream, both of which are unharmonious and unsatisfactory in flavor. Examples of low sugar coffee Reference example 1 Order the Ministry of Economy Printed coffee essence 500ml erythritol 20g maltitol 10g stevia 0.1 g-44- This paper size applies Chinese National Standard (CNS) A4 (210X297 mm) 516939 A7 B7 5 Description of the invention (42) 20g whole milk powder 2g whey mineral 2g emulsifier 0.5g sodium casein 0.5g total (with water) 1 0 0 0 ml in whole milk powder and whey minerals, emulsifier, sodium casein Add 3 0 Pi 7Q1C warm water to the protein, stir well, then add erythritol, maltitol, stevia. Then add 500ml of coffee essence, and then adjust to pH6.9 with small moss, and add water to make 1 〇〇〇B 1 coffee drink ①. Example 15 (please read the notes on the back before this page), 11 printed coffee essence 500 ml erythritol 20 g maltitol 10 Gram stevia 0.1 g milk powder lactose u 20 g whey minerals 2 g emulsifier 0.5 g sodium casein 0.5 g total (with water) 1000 m 1 -45- This paper size applies to Chinese national standards (CNS ) A4 Regulation Grid (21 × 297 mm) 516939, A7 B7 V. Description of the invention (43) Add 3 0 0 in 1 of 7 Ο Ό warm water to the lactose powder milk U and whey minerals, emulsifier, sodium casein, Stir well, then add erythritol, mannitol, stevia, and 500 ml of coffee essence, and use baking soda to adjust the printing to P 6.9 by the Consumer Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs. Add water to make a coffee drink of 10,000 m 2 ②. Reference Example 2 Coffee Essence 500 ID 1 Erythritol 20 grams of persitol 10 grams stevia 0.1 grams milk protein 5 grams cream 5 grams polydextrose 10 grams whey minerals 2 grams emulsifier 0.5 grams sodium casein 0.5 g total (with water) 1000 ID 1 Add 300 ml of 70¾ warm water to milk protein, cream, polydextrose and whey minerals, emulsifier, sodium casein, and stir well, then add red moss And maltitol, stevia. After adding coffee essence 500b1, adjust baking soda to pH 6.9, and finally add water to make a coffee drink of 1000inl. ③ Good survey results Use the coffee beverages ① ~ ③ prepared in each example to conduct a wall survey. Sense-4 6-This paper size applies Chinese National Standard (CNS) A4 (210X297 mm) 516939 A7 B7 V. Description of the invention (44) (Please read the notes on the back first and then the page) The official test team members are 2 G names For men and women who like coffee, please order coffee beverages ① ~ ③ in the order they like, starting with the higher ones, and scoring according to 5 points, 3 points, and 1 point. Table 23 Coffee beverages ① Coffee beverages φ Coffee beverages ③ Whether the fragrance is good 62 points 62 points 56 points Coffee 烕 54 points 72 points 54 points Milk 66 points 84 points 30 points Comprehensive score 66 points 82 points 32 points After the drinks ① ~ ③ were heated to 601C, they were homogenized at a pressure of 150 kg / cra2, bottled at 80 C, and distilled and killed at 12 1 ° C for 20 minutes. Observe their changes over time at room temperature. The results showed that after distillation and sterilization, the beverages ① ~ ③ were very stable. However, after 3 days, the cream ring was visible in the upper part of the beverage ③, and its stability was obviously not good. Compared to the beverage ③, the beverages ① and ② were very stable, and showed about the same stability after two weeks. Printed by the Consumer Cooperatives of the Central Bureau of Standards of the Ministry of Economic Affairs -47- This paper size applies to the Chinese National Standard (CNS) A4 (210X297 mm)

Claims (1)

516939 Bulletin E6 F6 'Ή Patent Application No. 86100194 April, 1998 Republic of Japan, Japan, Japan, Japan, Japan, Japan, Japan, Japan, Japan, Japan, Japan, Japan, Japan, Japan, Japan, Japan, Japan, Japan, Japan, etc. April, 1998 The fat contains one or more milk fats selected from the group consisting of raw cream, butter, and butter oil, and the content of lactose is 2¾ or less; B) the protein used contains a milk One or more milk proteins in the group consisting of protein (TMP), milk protein whey (MPC), casein, casein salt, and raw whey (WPC); C) the ratio of the aforementioned fat to the aforementioned protein (F / P ) In the range of 0.33 to 3.0, the steps of homogenizing the two components in an aqueous solution and coating fat with protein to form a stable 0 / W emulsified structure; and D) applying the mixture obtained in the previous step C) to drying and powdering Steps of transformation. 2. The manufacturing method of lactose-free powdered milk according to item 1 of the scope of patent application, wherein in step C), an excipient composed of water-soluble dietary fiber and / or sugar alcohol is added, and the excipient is added. The ratio of the amount to the total solid content of fat and protein is 2.5 by weight. 3. For example, the manufacturing method of lactose powdered milk according to item 2 of the patent scope, wherein the above excipients are selected from polyglucose, inulin, and indigestibility -1-This paper applies Chinese National Standard (CNS) Α4 Specifications (210X297mm) (Please read the notes on the back first ¾ i-installation-system Printed by the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs 516939 A9 B9 C9 D9 dextrin, lactitol, maltase, palatinose, and erythrase, more than one type of water-soluble foods 纗 and / or sugar Constituted by. 4. A lactose-free milk powder, the composition of which comprises: A) fats containing at least one type of milk fat selected from the group consisting of emulsifiable concentrate, butter, and butter-making oil, and having a lactose content of 2! K or less; and B) A protein comprising one or more milk proteins selected from the group consisting of TMP, MPC, casein, casein salt, and WPC; and C) the ratio of the aforementioned fat to protein is in the range of 0.33 to 3.0, and at the same time has a fat-encapsulated protein The structure of the cover is its special emblem. 5. For example, the lactose-free powdered milk according to item 4 of the application, which further comprises an excipient composed of water-soluble food and / or sugar alcohol, and the content of the excipient is relative to the total content of fat and protein. The maximum range is 2.5 by weight. 6. The lactose powdered milk according to item 5 of the application, wherein the excipient is selected from the group consisting of polydextrose, inulin, indigestible dextrin, lactitol, maltitol, palatinose, and erythritol. One or more water-soluble food minerals in the group and / or sugar alcohol. 7. —A method for cracking lactose-free milk, the special emblems of which are: A) using more than one type of milk fat selected from the group consisting of raw cream, cream and cream-making oil, and having a lactose content of 2¾ or less Zhi-2- This paper size is in accordance with Chinese National Standard (CNS) A4 (210 X 297 mm) (Please read the notes on the back first \ ^ line drawing) l · Order Printed by the Consumer Cooperatives of the Central Bureau of Standards of the Ministry of Economic Affairs 516939 Α9 Β9 C9 D9 fat; B) using a protein containing more than one milk protein selected from the group consisting of TMP, MPC, casein, casein salt and tfPC; C) And the way that the ratio of the aforementioned fat to the aforementioned protein is in the range of 0.33 to 3.0. • The steps of homogenizing the two components in an aqueous solution and coating the fat with the protein to form a stable 0 / W emulsification structure. 8. The method for producing lactose-free milk according to item 7 in the scope of the patent application, wherein the excipient composed of water-soluble dietary fiber and / or sugar alcohol is added in the aforementioned step C > The ratio of the total solid materials to the total weight ratio of 2.5 is the maximum range. 9. The manufacturing method of lactose-free milk according to item 8 of the application, wherein the excipient is selected from the group consisting of polydextrose, inulin, chicken digestive dextrin, lactitol, maltitol, palatinose, and red One or more water-soluble foods in the group consisting of mositol, and / or sugar alcohols. 1 (K A lactose-free milk, the composition of which includes: A) one or more milk fats selected from the group consisting of raw cream, butter, and butter-making oil, and the lactose contains fats below 25: and B ) A protein containing one or more milk proteins selected from the group consisting of TMP, MPC, casein, casein salt, and WPC; and C) the ratio of the aforementioned fat to the aforementioned protein is in the range of 0.33 to 3.0, so that the two ingredients Homogenization in aqueous solution, so that the aforementioned fat is -3- This paper size applies the Chinese National Standard (CNS) A4 size (210X297 mm) (Please read the notes on the back first ^^ line drawing) Standard Bureau employee consumer cooperative seal 516939 A9 B9 C9 D9 protein-coated and stable O / tf emulsified structure. 11. The lactose-free milk according to item 10 of the patent application, which further contains an excipient composed of water-soluble dietary fiber and / or alcohol, and the proportion of the excipient relative to the total solid content of fat and protein is by weight. Ratio 2.5 is the maximum range. 12. The lactose-free milk according to item 11 of the application, wherein the excipient is selected from the group consisting of polydextrose, inulin, indigestible dextrin, lactitol, maltitol, palatinose, and erythritol. A group consisting of more than one water-soluble food consisting of iron and / or sugar alcohol. (Please read the notes on the back ^^ line drawing) l. Order Printed by the Consumer Cooperatives of the Central Bureau of Standards of the Ministry of Economic Affairs This paper size applies to China National Standard (CNS) A4 (210X297 mm)