WO2006137634A1

WO2006137634A1 - Tablet type milk including calcium and manufacturing method thereof

Info

Publication number: WO2006137634A1
Application number: PCT/KR2005/004641
Authority: WO
Inventors: Joo-Whan Park
Original assignee: Joo-Whan Park
Priority date: 2004-12-29
Filing date: 2005-12-29
Publication date: 2006-12-28
Also published as: WO2006137635A1; KR100649690B1; WO2006137636A1; WO2006071085A1; KR20060061279A; KR100649692B1; KR100649691B1; KR20060088129A; KR20060061281A; KR100651703B1; KR20060061280A

Abstract

The present invention relates to tablet milk comprising calcium and a method for preparing the same. More specifically, the present invention relates to tablet milk which is obtained by mixing calcium and casein phosphopeptide (CPP) and tableting the resulting mixture using a tableting machine, thereby obtaining a tableted product, and coating the surface of the table ted product with a coating agent; and a method for preparing the same. It is an object of the present invention to provide tablet milk which comprises calcium and can be easily ingested and a method for preparing the same. By preparation of the tablet milk in accordance with the present invention in which calcium in combination with casein phosphopeptide (CPP) are included as components, it is possible to provide the tablet milk comprising calcium which enables easy ingestion of calcium at the same time as taking the tablet milk and a method for preparing the same. Upon preparation of the tablet milk in accordance with the present invention, the tablet milk is designed to further comprise functional components, saccharides and vitamins and therefore it is possible to prepare solid tablet milk comprising calcium and thus having superior functionality and sensory properties. The tablet milk in accordance with the present invention is provided in the form of a tablet and is therefore easily portable, storable and transportable. The tablet milk of the present invention can be stored at room temperature without a need of cold storage in comparison with conventional liquid milk, due to a tablet form thereof, and can also provide improved storability by coating the surface of the tablet milk with a coating agent, as compared to a conventional liquid form of milk.

Description

TABLET TYPE MILK INCLUDING CALCIUM AND MANUFACTURING METHOD THEREOF

Technical Field

[1] The present invention relates to tablet milk comprising calcium and a method for preparing the same. More specifically, the present invention relates to tablet milk which is obtained by mixing calcium and casein phosphopeptide (CPP) and tableting the resulting mixture using a tableting machine, thereby obtaining a tableted product, and coating the surface of the tableted product with a coating agent; and a method for preparing the same.

[2]

Background Art

[3] Milk is a white opaque liquid which is secreted by a mammary gland of dairy cow and has unique flavor and sweet taste. Milk is a food product that has been consumed by humans since ancient times and contains a variety of well-balanced nutrients necessary for humans. Milk is particularly good for growth and development of children and juveniles undergoing a period of growth and a great deal of milk is therefore ingested by children and juveniles.

[4] Milk has been developed in various forms of products. For example, consumption of processed milk is growing wherein fruity flavor or chocolate is added to conventional milk. Meanwhile, conventional liquid milk suffers from poor storability. In order to solve problems associated with short-period storability, a great deal of studies have been focused on powdered milk created by processing of liquid milk into the form of powder and such milk products in the form of powder are commercially available on the market.

[5] Calcium accounts for about 2% of the body weight, and is almost present in the form of calcium phosphate which constitutes components of bones and teeth. In addition, calcium is also present in a trace amount in blood plasma and is necessary for modulation of functions of muscles and neurons or blood clotting.

[6] An absorption rate of calcium in the bowels varies depending upon various conditions, but is approximately a third of the administered amount thereof. When acidity of the bowels is inclined to an acidic pH value, absorption of calcium is promoted and vitamin B assists in absorption of calcium. As a principal source of calcium, milk is a superior food.

[7] Meanwhile, the above-mentioned dairy products mainly consist of liquid products such as milk and processed milk, but such liquid products should be kept in cold storage. Even though they are refrigerated, the liquid products have limited expiration dates and thereby sometimes cannot be used due to spoilage after a predetermined period of time has lapsed.

[8] Recently, increased preference of consumers is directed to convenience foods that can be easily and conveniently eaten. In addition, food products which are used for a long-term journey or mountain climbing and as military foods should have long-term storability, while milk suffers from difficulty in long-term storage due to a predetermined expiration date thereof.

[9] Further, milk should be kept in cold storage at a constant temperature even though it is consumed as between-meals refreshments by examinees, students, and children undergoing a period of growth due to contents of various nutritional elements.

[10] In order to solve the above-mentioned problems and disadvantages associated with conventional milk, the present invention provides tablet milk which is easily portable by provision of milk in the form of a tablet and is designed to conveniently ingest calcium in conjunction with milk, by addition of calcium to the tablet milk. Further, the present invention enables improvement of storability of milk by coating the surface of the tablet milk with a coating agent, as compared to a conventional liquid form of milk.

[H]

Disclosure of Invention

Technical Problem

[12] Therefore, the present invention has been made in view of the above problems, and it is an object of the present invention to provide tablet milk which comprises calcium and can be easily ingested and a method for preparing the same.

[13] By preparation of the tablet milk in accordance with the present invention in which calcium in combination with casein phosphopeptide (CPP) are included as components, it is possible to provide the tablet milk comprising calcium which enables easy ingestion of calcium at the same time as taking the tablet milk and a method for preparing the same.

[14] Upon preparation of the tablet milk in accordance with the present invention, the tablet milk is designed to further comprise functional components, saccharides and vitamins and therefore it is possible to prepare solid tablet milk comprising calcium and thus having superior functionality and sensory properties.

[15] The tablet milk in accordance with the present invention is provided in the form of a tablet and is therefore easily portable, storable and transportable.

[16] The tablet milk of the present invention can be stored at room temperature without a need of cold storage in comparison with conventional liquid milk, due to a tablet form thereof, and can also provide improved storability by coating the surface of the tablet milk with a coating agent, as compared to a conventional liquid form of milk.

[17]

Technical Solution

[18] In accordance with an aspect of the present invention, the above and other objects can be accomplished by the provision of tablet milk comprising calcium and casein phosphopeptide (CPP) and having a surface coated with a coating agent.

[19] The tablet milk in accordance with the present invention may comprise 2 to 6% by weight of calcium, so as to contain a nutritional component of calcium. Further, the tablet milk may comprise 0.2 to 2% by weight of casein phosphopeptide (CPP) in order to facilitate ingestion of calcium in the body.

[20] The tablet milk in accordance with the present invention may further comprise a variety of functional components in order to improve sensory properties and functionality.

[21] The tablet milk in accordance with the present invention may further comprise 5 to

15% by weight of a medicinal plant, 5 to 15% by weight of a fruit and 3 to 10% by weight of a dietary fiber, as the functional components.

[22] The tablet milk in accordance with the present invention may further comprise 1 to

5% by weight of lactose and 3.7 to 10% by weight of one or more saccharides selected from the group consisting oligosaccharide, sucrose, fructose and glucose, as the functional components.

[23] The tablet milk in accordance with the present invention may further comprise 0.1 to 1% by weight of one or more vitamin components selected from the group consisting of vitamin D, vitamin Bl, vitamin B2, vitamin B6, vitamin B 12, vitamin B 13, vitamin C, biotin, folic acid, choline, inositol, vitamin L and vitamin P, as the functional component.

[24] As specific examples of the medicinal plants among functional components, one or more components selected from the group consisting of mugwort, mushroom, ginseng, red ginseng, Chinese matrimony vine, Siberian Ginseng (Acanthopanax nticosus), Korean angelica root, hedysarum, Lingzhi (Ganoderma lucidum), licorice, eucommia bark, cinnamon bark, aloe, Pachyma Hoelen Rumphius, peony, Chinese foxglove (Rehmannia glutinosa), Cnidium officinale Makino, quinine, Granti pericarpium and Moutan Cortex Radicis may be used.

[25] As specific examples of the fruits among functional components, one or more components selected from the group consisting of persimmon, jujube, strawberry, lemon, melon, the fruit of a Chinese quince, mandarin orange, banana, pear, peach, loquat (Eriobotrya japonica Lindley), apple, apricot, watermelon, cherry, orange, plum, grapefruit, melon, kiwi fruit, pineapple, papaya, grape, chestnut, ginkgo, walnut, pine nut and peanut may be used.

[26] As specific examples of the dietary fibers among functional components, one or more components selected from the group consisting of cellulose, hemicellulose, pectin, chitin, chitosan, guar gum,carrageenan, polydextrose, locust bean gum and chicory dietary fiber may be used.

[27] According to the results obtained by application of a variety of functional components in order to improve sensory properties and functionality in the tablet milk in accordance with the present invention, it was possible to obtain the tablet milk satisfying the above-mentioned objects of the present invention by application of functional components selected from the above-exemplified components and within the above-mentioned ranges.

[28] As a main material in addition to above-mentioned calcium, casein phosphopeptide

(CPP) and functional components, the tablet milk in accordance with the present invention may use the remainder of milk powder except for the contents of calcium and CPP or the remainder of milk powder except for the contents of calcium, CPP and functional materials.

[29] The milk powder is a main material of the tablet milk in accordance with the present invention. For example, the conventional liquid form of milk may be processed into powder for this purpose or commercially available powdered milk may be used.

[30] As an example of the milk powder, skimmed milk powder may be used.

[31] Meanwhile, in the tablet milk in accordance with the present invention, the surface of the milk may be coated with a coating agent in order to improve preservability and storability.

[32] As the coating agent for coating the surface of the tablet milk, there may be used any coating agent that is harmless to the body and therefore can be used in food industry and related fields, and is capable of improving preservability and storability of the tablet milk.

[33] Examples of the coating agent that can be used for coating the tablet milk may include hydroxypropylmethylcellulose (HPMC) and shellac.

[34] In accordance with another aspect of the present invention, there is provided a method for preparing solid tablet milk comprising mixing milk powder, calcium and casein phosphopeptide (CPP) and tableting the resulting mixture using a tableting machine, thereby obtaining a tableted product, and coating the surface of the table ted product with a coating agent.

[35] In preparation of the tablet milk in accordance with the present invention, a final milk product is formulated into a tablet form, and it is thus preferred to use materials of the tablet milk which were all powdered. Here, as components of the tablet milk, com- mercially available powdered materials may be used or raw materials may be directly processed into powder for use. For direct pulverization, solid materials may be processed into powder using a mill, whereas liquid materials may be processed into powder by spray drying. Pulverization of materials into powder in the present invention may be performed by those having ordinary skill in the art via appropriate selection of conventional methods well known in the related art, and therefore details thereof will be omitted hereinafter.

[36] By addition of calcium to milk upon preparing the tablet milk in accordance with the present invention, it is possible to simultaneously ingest calcium in conjunction with milk. Therefore, upon preparing milk, 2 to 6% by weight of calcium can be used. As an example of calcium, milk calcium may be used.

[37] Meanwhile, in order to further facilitate uptake of calcium in the body upon ingestion of the tablet milk in accordance with the present invention, casein phos- phopeptide may be used in an amount of 0.2 to 2% by weight upon preparing milk.

[38] Upon preparing the tablet milk in accordance with the present invention, functional components may be additionally added in order to improve sensory properties and functionality of milk.

[39] As the functional components added to the tablet milk, there milk may be used any material that is capable of improving sensory properties and functionality.

[40] As examples of functional components, 5 to 15% by weight of a medicinal plant, 5 to 15% by weight of a fruit and 3 to 10% by weight of a dietary fiber may be further added, upon preparing the tablet milk.

[41] As the medicinal plant, fruit and dietary fiber that are functional components, it is preferred to use those that were processed into powder to be suitable for preparing the tablet milk. As these functional components, commercially available powdered products may be used or alternatively such functional components may be directly processed into powder for use.

[42] For pulverization of functional components such as the medicinal plant, fruit and dietary fiber, these components are water-washed, dried and processed into powder using a mill. Alternatively, functional components are hot-water extracted to obtain medicinal plant extract which is then spray dried into powder. For example, functional components are processed into powder having a particle size equal to that of components used in preparation of the tablet milk, using a mill and then used as the powdered functional components. In addition, when functional components are hot- water extracted to obtain powder, functional components are added to two to five-fold volume of purified water relative to the weight of the functional components, is extracted at a high temperature, preferably 80 to 12O⁰C such that the volume of the mixture is 10 to 50%, preferably 10 to 30% relative to the volume of initial purified water, and the resulting extract is spray dried to obtain powder of functional components.

[43] As examples of the medicinal plants among functional components, one or more powders selected from the group consisting of mugwort, mushroom, ginseng, red ginseng, Chinese matrimony vine, Siberian Ginseng (Acanthopanax nticosus), Korean angelica root, hedysarum, Lingzhi (Ganoderma lucidum), licorice, eucommia bark, cinnamon bark, aloe, Pachyma Hoelen Rumphius, peony, Chinese foxglove (Rehmannia glutinosa), Cnidium officinale Makino, quinine, Granti pericarpium and Moutan Cortex Radicis may be used.

[44] As examples of the fruits among functional components, one or more components selected from the group consisting of persimmon, jujube, strawberry, lemon, melon, the fruit of a Chinese quince, mandarin orange, banana, pear, peach, loquat (Eriobotrya japonica Lindley), apple, apricot, watermelon, cherry, orange, plum, grapefruit, melon, kiwi fruit, pineapple, papaya, grape, chestnut, ginkgo, walnut, pine nut and peanut may be used.

[45] As examples of the dietary fibers among functional components, one or more components selected from the group consisting of cellulose, hemicellulose, pectin, chitin, chitosan, guar gum,carrageenan, polydextrose, locust bean gum andchicory dietary fiber may be used.

[46] In order to impart sensory properties upon preparing the tablet milk in accordance with the present invention, saccharides may be further added. In particular, lactose among saccharides serves as a binding agent upon preparing the tablet milk and it is thus preferred to further add lactose as the saccharide. In addition to lactose, additional saccharides may be used to improve sensory properties of milk. In preparation of the tablet milk in accordance with the present invention, 1 to 5% by weight of lactose may be used, and in addition to lactose, 3.7 to 10% by weight of one or more components selected from oligosaccharide, sucrose, fructose and glucose may also be used.

[47] In preparation of the tablet milk in accordance with the present invention, vitamins may be further added to improve a nutritional value of milk. As the suitable examples of vitamins used in the present invention, 0.1 to 1% by weight of one or more vitamin components selected from the group consisting of vitamin D, vitamin Bl, vitamin B2, vitamin B6, vitamin B 12, vitamin B 13, vitamin C, biotin, folic acid, choline, inositol, vitamin L and vitamin P may be added. In particular, vitamin D exerts activity upon uptake of calcium, and it is thus preferred to use vitamin D among vitamins in order to improve uptake of calcium upon preparing the tablet milk in accordance with the present invention.

[48] According to the results obtained by application of a variety of functional components in order to improve sensory properties and functionality in the tablet milk in accordance with the present invention, it was possible to obtain the tablet milk satisfying the above-mentioned objects of the present invention by application of functional components selected from the above-exemplified components and within the above-mentioned ranges.

[49] Upon preparing the tablet milk in accordance with the present invention, in addition to above-mentioned calcium, casein phosphopeptide and functional components, the remainder of milk powder except for the contents of calcium and casein phosphopeptide or the remainder of milk powder except for the contents of calcium, casein phosphopeptide and functional materials may used as a main material.

[50] As the main material of the tablet milk in accordance with the present invention, for example, conventional liquid form of milk may be processed into powder for use as the milk powder or commercially available powdered milk may be used for this purpose.

[51] As an example of the milk powder, skimmed milk powder may be used.

[52] Meanwhile, upon preparing the tablet milk in accordance with the present invention, the surface of the milk may be coated with a coating agent, in order to improve preservability and storability of milk.

[53] As the coating agent for coating the surface of the tablet milk, there may be used any coating agent that is harmless to the body and can thus be used in food-related fields, and is capable of improving preservability and storability of the tablet milk.

[54] As a suitable example of the coating agent for coating the tablet milk, hydrox- ypropylmethylcellulose (HPMC) or shellac may be used.

[55] Hereinafter, a method for preparing tablet milk comprising calcium in accordance with the present invention will be described in more detail.

[56] First, components of the tablet milk which were previously mentioned are mixed.

[57] In the present invention, mixing of components of the tablet milk may be carried out at a temperature of 10 to 2O⁰C for 20 to 60 min. Here, upon mixing, components of the tablet milk may be mixed at the same time, or the remaining components except for milk powder which is a main material are first mixed and subsequently the milk powder may be mixed with the resulting mixture.

[58] Upon preparing the tablet milk in accordance with the present invention, the mixture in which components of the tablet milk were mixed is aged at a temperature of 5 to 15⁰C for 2 to 5 hours such that water balance of milk components is effected.

[59] Solid tablet milk can be prepared from the aged mixture using a tableting machine.

As an example of the tablet milk in accordance with the present invention, it is possible to prepare tablet milk having a weight of 0.15 to 2 grams.

[60] In preparation of the tablet milk using a tableting machine, tableting may be carried out under suitable tableting conditions, i.e. at a pressure of 8 to 10 kg/cm and an in- stantaneous temperature of 80 to 100⁰C. Meanwhile, tableting conditions for preparing the tablet milk in accordance with the present invention may be appropriately selected and performed by those skilled in the art, and therefore details thereof will be omitted hereinafter.

[61] The method may further comprise coating the surface of the tablet milk, which was prepared using the tableting machine, with a coating agent, in order to obtain surface- coated tablet milk. As the coating agent used for coating the surface of the tablet milk, it is possible to employ any coating agent that is harmless to the body and can be used in food-related fields as the coating agent. As the suitable example of the coating agent, hydroxypropylmethylcellulose (HPMC) or shellac can be coated on the surface of the tablet milk.

[62] Upon coating the surface of the tablet milk with the coating agent, the coating method may be appropriately selected and carried out by those skilled in the art, and therefore details thereof will be omitted hereinafter.

[63] Meanwhile, the surface-coated tablet milk may be dried in a dryer to a moisture content of less than 10% and more preferably a moisture content of 5 to 10%.

[64] The present invention encompasses tablet milk containing calcium, prepared by the above-mentioned method.

[65]

Advantageous Effects

[66] As can be seen from the results given in Table 1 below, the tablet milk in accordance with the present invention exhibited sensory properties including taste and palatability equivalent or superior to conventional liquid milk.

[67] Further, as can be seen from Table 2 below, the tablet milk in accordance with the present invention exhibited sensory properties including taste and palatability equivalent or superior to conventional liquid milk.

[68] Since the tablet milk prepared by the present invention is present in the form of a tablet, it is possible to conveniently ingest milk and it is also possible to easily supply various nutrients to people who have an unbalanced diet and patients suffering from diseases.

[69] The tablet milk in accordance with the present invention provides convenient portability, storability and transportability due to its tablet form.

[70] The tablet milk of the present invention can be stored at room temperature without a need of cold storage in comparison with conventional liquid milk, due to a tablet form thereof, and can also provide improved storability by coating the surface of the tablet milk with a coating agent, as compared to a conventional liquid form of milk.

[71] Although the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims.

[72]

Best Mode for Carrying Out the Invention

[73] EXAMPLES

[74] Now, the present invention will be described in more detail with reference to the following various examples. These examples are provided only for illustrating the present invention and should not be construed as limiting the scope and sprit of the present invention.

[75]

[76] Example 1

[77] 5% by weight of ginseng powder, 7% by weight of apple powder, 2% by weight of crystalline oligosaccharide, 3% by weight of lactose, 6% by weight of milk calcium, 1% by weight of CPP, 5.5% by weight of chicory dietary fiber and 0.5% by weight of vitamin D were first mixed in a Hobart mixer at 15⁰C for 30 min and 70% by weight of skimmed milk powder was added thereto, followed by homogeneously mixing all raw materials.

[78] The resulting mixture was aged at 1O⁰C for 3 hours and was tableted at a pressure of 8 kg/cm and an instantaneous temperature of 8O⁰C using a tableting machine, thereby preparing tablet milk, weighing 0.5 g per tablet.

[79] Then, a 3% hydroxypropylmethylcellulose (HPMC) solution was spray coated on the surface of the tablet milk, thereby preparing surface-coated tablet milk.

[80] The surface-coated tablet milk thus obtained was dried in a dryer to a moisture content of 8%.

[81]

[82] Example 2

[83] 10% by weight of Siberian Ginseng (Acanthopanax nticosus) powder, 9% by weight of persimmon powder, 2% by weight of crystalline oligosaccharide, 3% by weight of lactose, 4% by weight of milk calcium, 1% by weight of CPP, 5.5% by weight of cellulose and 0.5% by weight of vitamin D were first mixed in a Hobart mixer at 15⁰C for 30 min and 65% by weight of skimmed milk powder was added thereto, followed by homogeneously mixing all raw materials.

[84] The resulting mixture was aged at 1O⁰C for 3 hours and was tableted at a pressure of 8 kg/cm and an instantaneous temperature of 8O⁰C using a tableting machine, thereby preparing tablet milk, weighing 0.5 g per tablet.

[85] Then, a 3% hydroxypropylmethylcellulose (HPMC) solution was spray coated on the surface of the tablet milk, thereby preparing surface-coated tablet milk.

[86] The surface-coated tablet milk thus obtained was dried in a dryer to a moisture content of 8%.

[87] [88] Example 3 [89] 10% by weight of eucommia bark powder, 11% by weight of orange powder, 2% by weight of crystalline oligosaccharide, 3% by weight of lactose, 2% by weight of milk calcium, 1% by weight of CPP, 5.5% by weight of hemicellulose and 0.5% by weight of vitamin D were first mixed in a Hobart mixer at 15⁰C for 30 min and 65% by weight of skimmed milk powder was added thereto, followed by homogeneously mixing all raw materials.

[90] The resulting mixture was aged at 1O⁰C for 3 hours and was table ted at a pressure of 8 kg/cm and an instantaneous temperature of 8O⁰C using a tableting machine, thereby preparing tablet milk, weighing 0.5 g per tablet.

[91] Then, a 3% hydroxypropylmethylcellulose (HPMC) solution was spray coated on the surface of the tablet milk, thereby preparing surface-coated tablet milk. [92] The surface-coated tablet milk thus obtained was dried in a dryer to a moisture content of 8%.

[93] [94] Experimental Example 1 [95] For respective tablet milk prepared in Examples 1 through 3, sensory evaluation was made on sensory properties such as color, taste, texture and general liking. The results thus obtained are given in Table 1 below.

[96] Sensory evaluation was carried out using a 9 point rating scale by a panel of 20 people (10 males and 10 females) having sensory evaluation experiences of more than 3 years in food-related fields. [97] Table 1 Sensory evaluation of tablet milk of Examples 1 to 3

[98] "&^■ 1: Very poor; 5: Threshold value of sensory properties; 9: Excellent [99] "&^■ In sensory evaluation, a higher value means superior sensory properties for corresponding items. [101] Experimental Example 2 [102] Using respective tablet milk prepared in Examples 1 through 3, and commercially [103] [104] such as taste and general liking. The results thus obtained are given in Table 2 below.

[105] Sensory evaluation was carried out using a 9 point rating scale by a panel of 20 people (10 males and 10 females) having sensory evaluation experiences of more than 3 years in food-related fields.

[106] [107] Table 2 Sensory evaluation of tablet milk of Examples 1 to 3 and liquid milk of control group

[108] [109]

Claims

[I] Tablet milk comprising calcium and casein phosphopeptide (CPP) and having a surface coated with a coating agent.

[2] The tablet milk according to claim 1, wherein calcium is contained in an amount of 2 to 6% by weight.

[3] The tablet milk according to claim 1, wherein casein phosphopeptide is contained in an amount of 0.

2 to 2% by weight.

[4] The tablet milk according to claim 1, wherein 5 to 15% by weight of a medicinal plant, 5 to 15% by weight of a fruit and 3 to 10% by weight of a dietary fiber are further added, as the functional components.

[5] The tablet milk according to claim 1, wherein 1 to 5% by weight of lactose and

3.7 to 10% by weight of one or more saccharides selected from the group consisting oligosaccharide, sucrose, fructose and glucose are further added.

[6] The tablet milk according to claim 1, wherein 0.1 to 1% by weight of one or more vitamin components selected from the group consisting of vitamin D, vitamin Bl, vitamin B2, vitamin B6, vitamin B12, vitamin B13, vitamin C, biotin, folic acid, choline, inositol, vitamin L and vitamin P is further added.

[7] The tablet milk according to claim 4, wherein the medicinal plant is one or more components selected from the group consisting of mugwort, mushroom, ginseng, red ginseng, Chinese matrimony vine, Siberian Ginseng (Acanthopanax nticosus ), Korean angelica root, hedysarum, Lingzhi (Ganoderma lucidum), licorice, eucommia bark, cinnamon bark, aloe, Pachyma Hoelen Rumphius, peony, Chinese foxglove (Rehmannia glutinosa), Cnidium officinale Makino, quinine, Granti pericarpium and Moutan Cortex Radicis.

[8] The tablet milk according to claim 4, wherein the fruit is one or more components selected from the group consisting of persimmon, jujube, strawberry, lemon, melon, the fruit of a Chinese quince, mandarin orange, banana, pear, peach, loquat (Eriobotrya japonica Lindley), apple, apricot, watermelon, cherry, orange, plum, grapefruit, melon, kiwi fruit, pineapple, papaya, grape, chestnut, ginkgo, walnut, pine nut and peanut.

[9] The tablet milk according to claim 4, wherein the dietary fiber is one or more components selected from the group consisting of cellulose, hemicellulose, pectin, chitin, chitosan, guar gum,carrageenan, polydextrose, locust bean gum andchicory dietary fiber.

[10] The tablet milk according to claim 1, wherein the coating agent is hydroxypropy- lmethylcellulose (HPMC) or shellac.

[I I] A method for preparing tablet milk, comprising: mixing milk powder, calcium and casein phosphopeptide (CPP) and tableting the resulting mixture using a tableting machine, thereby obtaining a tableted product; and coating the surface of the tableted product with a coating agent.

[12] The method according to claim 11, wherein calcium is added in an amount of 2 to 6% by weight.

[13] The method according to claim 11, wherein casein phosphopeptide is added in an amount of 0.2 to 2% by weight.

[14] The method according to claim 11, wherein 5 to 15% by weight of a medicinal plant, 5 to 15% by weight of a fruit and 3 to 10% by weight of a dietary fiber are further added, as the functional components.

[15] The method according to claim 11, wherein 1 to 5% by weight of lactose and 3.7 to 10% by weight of one or more saccharides selected from the group consisting oligosaccharide, sucrose, fructose and glucose are further added.

[16] The method according to claim 11, wherein 0.1 to 1% by weight of one or more vitamin components selected from the group consisting of vitamin D, vitamin Bl, vitamin B2, vitamin B6, vitamin B12, vitamin B13, vitamin C, biotin, folic acid, choline, inositol, vitamin L and vitamin P is further added.

[17] The method according to claim 14, wherein the medicinal plant is one or more components selected from the group consisting of mugwort, mushroom, ginseng, red ginseng, Chinese matrimony vine, Siberian Ginseng (Acanthopanax nticosus ), Korean angelica root, hedysarum, Lingzhi (Ganoderma lucidum), licorice, eucommia bark, cinnamon bark, aloe, Pachyma Hoelen Rumphius, peony, Chinese foxglove (Rehmannia glutinosa), Cnidium officinale Makino, quinine, Granti pericarpium and Moutan Cortex Radicis.

[18] The method according to claim 14, wherein the fruit is one or more components selected from the group consisting of persimmon, jujube, strawberry, lemon, melon, the fruit of a Chinese quince, mandarin orange, banana, pear, peach, loquat (Eriobotrya japonica Lindley), apple, apricot, watermelon, cherry, orange, plum, grapefruit, melon, kiwi fruit, pineapple, papaya, grape, chestnut, ginkgo, walnut, pine nut and peanut.

[19] The method according to claim 14, wherein the dietary fiber is one or more components selected from the group consisting of cellulose, hemicellulose, pectin, chitin, chitosan, guar gum,carrageenan, polydextrose, locust bean gum andchicory dietary fiber.

[20] The method according to claim 11, wherein tableting of milk powder, calcium and casein phosphopeptide (CPP) is carried out at a pressure of 8 to 10 kg/cm and an instantaneous temperature of 80 to 100⁰C. [21] The method according to claim 11, wherein the coating agent is hydroxypropyl- methylcellulose (HPMC) or shellac.