KR20190067347A - A preparing method of the functional salt and the salt therefrom - Google Patents

Abstract

The present invention relates to a method for preparing functional salt and functional salt obtained therefrom. More specifically, the present invention relates to a method for preparing functional salt, including at least one ingredient from Cheongyang red peppers, green pepper, lemon, orange, apple, beet, red bell pepper, Hippophae rhamnoides fruit, kelp, spinach, shiitake mushroom, turmeric, carrot, onion, burdock, gardenia fruit and the like in dried salt, thereby harmonizing the taste, ingredients and colors thereof with the original salt, and allowing people to digest various nutrients while increasing palatability when added to food; and the functional salt obtained therefrom.

Description

TECHNICAL FIELD The present invention relates to a method for producing a functional salt and a functional salt obtained therefrom,

The present invention relates to a method for producing a functional salt and a functional salt obtained therefrom. More particularly, the present invention relates to a method for producing a functional salt and a functional salt obtained from the salt, By incorporating one or more components selected from turmeric, carrots, onion, and spore minerals into dry salt, their taste, ingredients, and color are combined with their own salt, so that when added to food, they can consume various nutrients The present invention relates to a method for producing a functional salt and a functional salt obtained therefrom.

Salt is an essential substance that anyone should ingest. Mineral components such as various calcium, potassium, and magnesium, including calcium chloride (NaCl), which is the main ingredient of salt, are also essential essential substances for human being. Therefore, intake of salt is very important.

Although salt is extracted from rock salt, a method of manufacturing from abundant seawater has been used for a long time, and since salt of sea water is made from seawater in which all the elements on earth are dissolved, it is supplied with salt containing various minerals .

Korea has a lot of food in the country, and it has a characteristic of eating a kimchi, so the intake of salt is much higher than that of other countries. As a result, it belongs to countries with more interest in the importance of salt.

Among them, the best known as sun salmon has recently been recognized as a food in the mineral. However, due to the pollution of seawater on the coastal coast, the sun-salt contains a small amount of organic matter and heavy metals. It has bitter taste as well as acidity due to sulfate ion, sulfite ion and magnesium chloride contained in the salt water. It is the reality that causes adult diseases.

Nowadays, the next most common adult disease is hypertension, diabetes, etc. It is found that these adults are caused by excess intake of sodium, which is high in sodium content, compared to minerals containing various nutrients.

In order to solve this problem, it has been increasingly used alternative salt of functional salt such as bamboo salt.

Bamboo salt is usually made by bamboo salt in a bamboo barrel and baking bamboo salt once or twice in a kiln using charcoal such as pine wood, but the effect of bamboo salt is widely known, and bamboo salt is baked in a kiln 8 to 10 times.

However, there is a problem such as blackness due to tar or baked bamboo salt which is caused by the incomplete burning of bamboo in the process of firing in bamboo containers.

In addition, various salts have been tried to contain minerals such as salt added with mulberry leaves.

Korean Patent Application No. 10-1994-0039909

The present invention aims at solving the problems that may occur due to ingestion of salt such as sun salt and refined salt, and is intended to solve the problems that can be caused by ingestion of conventional salt such as Cheongyang red pepper, green pepper, lemon, orange, apple, beet, red bell pepper, By adding one or more components selected from mushrooms, carrots, carrots, onions, and spicy ginger to salt, their flavor, ingredients and color are combined with their own salt, so they can be eaten with various nutrients And a functional salt obtained from the functional salt.

According to an aspect of the present invention,

In a method for producing a functional salt,

1) a step S100 of removing the trace of the sun salt;

2) removing salty water from the dried salted salty water at 200 to 220 ° C for 5 to 10 hours to obtain a dried salted salty water having a moisture of 98% or more (S200);

3) Mix one or more selected from Cheongyang red pepper, green pepper, lemon, orange, apple, beet, red bell pepper, vitamins, kelp, seaweed calcium, spinach, shiitake mushroom, carrot, onion, burdock and gardenia (S300) of preparing a mixture liquid body by extracting the mixed liquid body;

4) mixing (S400) the dried mixture of the mixture liquid and the dried salt removed in the range of 10 to 30% by weight to 70 to 90% by weight;

5) cryo-drying the formulation at 40 to 70 ° C for 8 to 10 hours (S500);

(6) homogenizing and separating the dried compound into a sieve having a particle size of 0.2 to 3 mm to obtain a functional salt, characterized by comprising the step of obtaining a functional salt.

Another object of the present invention is to provide a functional salt produced by the above-mentioned production method.

The functional salt prepared according to the present invention can be applied to a variety of kinds of fruit or vegetable such as vegetables to coat the salt with an effective ingredient to obtain a beautifully colored salt. In addition, it is possible to obtain a salt rich in vitamins, calcium, It can be added to foods to enhance the richness of the food, and it is possible to supply diverse and rich nutritional ingredients.

1 is a flow chart showing a step of producing a functional salt according to the present invention.

The aim of the present invention is to

In a method for producing a functional salt,

1) a step S100 of removing the trace of the sun salt;

2) removing salty water from the dried salted salty water at 200 to 220 ° C for 5 to 10 hours to obtain a dried salted salty water having a moisture of 98% or more (S200);

3) Mix one or more selected from Cheongyang red pepper, green pepper, lemon, orange, apple, beet, red bell pepper, vitamins, kelp, seaweed calcium, spinach, shiitake mushroom, carrot, onion, burdock and gardenia (S300) of preparing a mixture liquid body by extracting the mixed liquid body;

4) mixing (S400) the dried mixture of the mixture liquid and the dried salt removed in the range of 10 to 30% by weight to 70 to 90% by weight;

5) cryo-drying the formulation at 40 to 70 ° C for 8 to 10 hours (S500);

6) homogenizing and separating the dried combination into a sieve having a particle diameter of 0.2 to 3 mm to obtain a functional salt (S600);

And a method for producing a functional salt.

Hereinafter, the present invention will be described in more detail as follows.

The salt used in step 1) is a salt obtained by extracting seawater into a salt water and evaporating moisture with wind and sunlight, and has a thick and translucent hexahedron crystal. It contains various minerals such as calcium, magnesium, potassium and iron .

However, it is desirable to remove the trace water contained in the sun salt for about 6 months in a well-ventilated, well-ventilated bitter taste due to the magnesium chloride contained in the salt itself.

It is preferable that the drying process of the sun dried salt in step 2) is performed in an drying furnace at 200 to 220 캜 for 5 to 10 hours, more preferably at 220 캜 for 8 to 10 hours. If drying is carried out at a temperature lower than the temperature according to the present invention, the moisture in the salt is not dried by 98% or more, which is undesirable.

The dry salt obtained by the high temperature drying according to the present invention rapidly removes moisture present in the salt to form fine pores on the surface of the salt, so that the mixed liquid produced in step 3) can be easily coated on the outside of the salt, I will be able to do it.

The step of preparing the mixed liquid body of the step 3) is a step of preparing a mixed liquid body of the step 3) Burdock, and gardenia, and then extracting the mixed solution.

Cheongyang red pepper is the most spicy red pepper cultivated in Korea. It has a characteristic of catching the smell of food, refreshing it and giving it a crispy flavor. Pepper is composed of more than 90% of water and contains protein, lipid, saccharide, ash, fiber, calcium, phosphorus, iron, sodium, potassium, retinol, carotene, vitamin A, vitamin B1, B2, niacin, .

Blue pepper is a kind of red pepper, which is very rich in vitamin C. Especially, blue pepper has a stronger spicy taste than red bell pepper. Vitamin C, contained in blue pepper, strengthens cells, prevents colds, and is effective in skin troubles. It also contains vitamin P, which strengthens capillaries and prevents oxidation, and chlorophyll that acts to lower cholesterol, and is effective in hypertension and arteriosclerosis.

In the present invention, in the preparation of the mixture liquid body in step 3), it can be prepared by mixing Cheongyang pepper and blue pepper, and this is called " The red pepper powder and the green pepper powder contained in the malt sprouts are thoroughly cleaned and then the water is removed, and 40 parts by weight of red pepper is added to 100 parts by weight of Cheongyang red pepper and ground by a blender to prepare a liquid state. These mixed liquids are mixed with the dried salt of step 2), with mixing in the range of 10 to 15% by weight of the mixed liquid and 85 to 90% by weight of the dried salt. The thus prepared "maltose salt ", when added to a food, can produce a spicy taste, so that when cooking a clear hot meal, the liver is aligned and a hot taste is added at the same time.

Lemon is a fruit that can be easily seen everywhere. It is rich in vitamin C, complex vitamin B group, calcium, iron, magnesium, potassium and fiber. Its effect is rich in vitamin C, .

As well as the beautiful color orange is rich in sweet and savory flavorful fruit contains vitamin C rich. In addition, it contains minerals like vitamin B, vitamin A, phosphorus, magnesium, calcium, copper, iron, potassium, and sodium, so it can fill many essential nutrients and maintain healthy life .

The main effect of the apple is to prevent the damage of free radicals and antioxidants and pectin-rich fruits that promote the natural detoxification of the body. The rich antioxidants of apples improve heart health, and the water soluble fiber in the apple 's skin has the advantage of making bowel movements easier and relieving constipation.

Beet is a red vegetable with excellent efficacy in making blood red blood cells and cleansing blood. In addition to vitamin B1, B2, and vitamin C, calcium, sodium, potassium, chlorine, and sulfur are contained as ingredients, and it is known that it has the effect of preventing the cancer growth and preventing the tumor. In addition, it is said that it has the power to strengthen immunity, relieve constipation, purify blood and relieve anemia.

As described above, red bell pepper has almost similar components and efficacy as blue pheasant, and it is known that it contains lycopene or beta carotene, which is contained in a large amount in red vegetables, so as to inhibit heart disease and prevent cancer.

Vitamin tree is known in Korea as the living tree, the official name is Hippohae Rhamnoides (vitamins) because it contains a lot of vitamins and is called the tree. Especially, it is known that the fruit has excellent effect. In addition to vitamin C containing 200 times of apple, vitamin E containing about 190 ingredients such as lemon 15 times and omega ingredient, it contains a large amount of physiologically active substance, Is known to have the function and function of turning abnormal cells into normal cells.

In the present invention, it is proposed to prepare a liquid body by mixing lemon, orange, apple, beet, red bell pepper, and vitamin Nutrient as another example of producing the mixture liquid body in step 3), and the thus prepared salt is called " " The energetic salt according to the present invention is mixed and liquefied at a ratio of 40 parts by weight of orange, 40 parts by weight of apple, 60 parts by weight of bittern, 60 parts by weight of red bell pepper and 40 parts by weight of vitamin Nutrient per 100 parts by weight of lemon, To 20% by weight of the dried salt and 80 to 90% by weight of the dried salt.

When prepared according to the mixing ratio of lemon, orange, apple, beet, red bell pepper, and vitamin nutrient according to the present invention, the color of the salt is pink, while the color is not changed in the food, The taste is not strong.

The mixed amount of the mixed liquid and the dried salt is 10 to 20% by weight and 80 to 90% by weight, and when the amount is outside the above range, the surface of the dried salt is not uniformly coated on the surface of the dried salt by step 2) .

The thus prepared "energetic salt" has an advantage in that it can consume rich vitamins in addition to adjusting the liver of the dishes when used in cooking.

Kelp is a kind of seaweed, which is rich in vitamins and minerals. It is said to contain 46 minerals, 16 amino acids and 11 vitamins. It is known that 46 kinds of minerals are rich in iodine, magnesium, calcium, phosphorus and iron, and also rich in vitamin B and vitamin C. Its potency is known to help the body metabolize and strengthen the bones.

Natural Clacium is a pure algae with good digestion and absorption, which makes it strong for bones and teeth. It is known to have excellent efficacy for children, adolescents, men and women who have low calcium uptake rates. The shape of seaweed calcium has a honeycomb structure to prevent tooth decay and is rich in minerals such as iodine, magnesium, sodium, phosphorus, iron, iron, nickel, cobalt and zinc in addition to calcium.

Spinach is a vitamins and minerals rich in vitamins A, B1, B2, C, fiber, and iodine. It is rich in minerals such as iron and contains a lot of beta-carotene and folic acid It is a good vegetable for brain development.

Shiitake mushrooms are rich in immunity-enhancing ingredients called beta-glucan, which are effective against the inflammation of the human body. In addition to poisoning, they do not poison, but they also restore nutrients and improve blood circulation and improve immunity control and rickets have.

In the present invention, it is proposed to prepare a liquid body by mixing sea tangle, vitamin nut, calcium alginate, spinach, and shiitake mushroom as another example of producing the mixture liquid of step 3), and the thus prepared salt is called " Quot;

The darton salt according to the present invention is mixed and liquefied at a ratio of 70 parts by weight of vitamin Nutrient, 70 parts by weight of seaweed calcium, 70 parts by weight of spinach, and 70 parts by weight of mushroom to 100 parts by weight of seaweed, 10 to 20% And 80 to 90% by weight of dried salt.

When prepared according to the mixing ratio of kelp, vitamin nuts, seaweed calcium, spinach, and shiitake mushroom according to the present invention, it has a pale green color and can help growth of children and juveniles such as calcium and iron.

The mixed amount of the mixed liquid and the dried salt is 10 to 20% by weight and 80 to 90% by weight, and when the amount is outside the above range, the surface of the dried salt is not uniformly coated on the surface of the dried salt by step 2) .

The so-called "darton salt", when used in cooking, can nourish calcium, iron, and phosphorus in addition to adjusting the liver of a dish, thereby helping the growth of young children and adolescents.

Turmeric with ginger is a perennial herb originating in India. Turmeric has a yellow color, which is a component of curcumin, a natural coloring agent in turmeric, which is effective in treating inflammation such as arthritis and dermatitis by removing proteins that cause inflammation, and has excellent anticancer effects that inhibit inflammation from progressing to cancer.

Carrots are vegetables that Afghanistan nourishes as its origin, and it is rich in vitamins A and C. It is a greenish-yellow vegetable containing a large amount of beta-carotene, which not only excelles in eye health, but also helps to create rhodopsin, a vitamin essential for vision protection. It is also known to be effective in antioxidant, anti-cancer, liver health and digestive health.

In the present invention, it is proposed to produce a liquid body by mixing turmeric and carrots as another example of producing a mixed liquid body in step 3), and the thus produced salt is called "turmeric salt ". The turmeric salt according to the present invention is prepared by mixing 10 to 20% by weight of the mixed solution and 80 to 90% by weight of dried salt by mixing and liquefying at a ratio of 35 parts by weight of carrot to 100 parts by weight of turmeric.

According to the present invention, when prepared according to the mixing ratio of turmeric and carrots, the color is maintained for a long time due to mutual interaction and has a pale orange color. When added to food, the flavor of the food is not changed due to the taste of turmeric You will be able to consume useful ingredients of turmeric and carrots.

The mixed amount of the mixed liquid and the dried salt is 10 to 20% by weight and 80 to 90% by weight, and when the amount is outside the above range, the surface of the dried salt is not uniformly coated on the surface of the dried salt by step 2) .

Onion is a food ingredient that is often used for cooking food. It contains vitamin C, calcium, and phosphorus. It serves to catch the smell of meat or fish with its irritating and spicy taste.

Burdock is a biennial plant of Asteraceae. It is known as a good food to replace the effect of ginseng because it is rich in nutrients such as saponin, calcium, polyphenol, iron, inulin, fiber and resveratrol.

In the present invention, it is proposed to produce a liquid body by mixing onion and burdock as another example of producing a mixed liquid body in step 3), and the thus prepared salt is called "onion salt ". The onion salt according to the present invention is prepared by mixing 10 to 20% by weight of the mixed liquor and 80 to 90% by weight of dried salt by mixing and liquefying a mixture of 100 parts by weight of onion and 35 parts by weight of burdock.

When prepared according to the mixing ratio of onion and burdock according to the present invention, when the onion is peeled off and the onion is cut off, the sticky ingredient and burdock starch are combined with each other, and when they are mixed with the sun salt, There are advantages.

The mixed amount of the mixed liquid and the dried salt is 10 to 20% by weight and 80 to 90% by weight, and when the amount is outside the above range, the surface of the dried salt is not uniformly coated on the surface of the dried salt by step 2) .

Gardenia is the dried fruit of the gardenia and is also used as a food coloring material. In addition, according to Dongyubogamu Gardenia and the chest and fever in the large intestine and fever in the heat, and the stomach to get rid of the disease, eliminating fever, jaundice and is said to have the effect of healing the noise.

In the present invention, it is proposed to prepare a liquid body by mixing vitamins and fruit juice as another example of producing a mixture liquid body in step 2), and the golden salt thus produced is called "vitamin nut fruit salt ". The vitamin A nutritive salt according to the present invention is prepared by mixing 10 to 20% by weight of the mixed solution and 80 to 90% by weight of dried salt by mixing 100 parts by weight of the gardenia with 100 parts by weight of the vitamin nut.

The mixed amount of the mixed liquid and the dried salt is 10 to 20% by weight and 80 to 90% by weight, and when the amount is outside the above range, the surface of the dried salt is not uniformly coated on the surface of the dried salt by step 2) .

The drying process of step 5) according to the present invention adopts a low temperature drying process, wherein the dry salt compounded with the mixed solution is dried at 40 to 70 ° C for 8 to 10 hours. Through this drying process, the mixture liquid is uniformly coated on the surface of the dried sunblot, and it is fixed to the surface of the dried sunblot through the low temperature drying process. In the present invention, the low-temperature drying process is adopted because the porous material is uniformly formed on the surface of the sun-salt by the high temperature, and when the dry mixture is dried at an excessively high temperature, the nutrients may be destroyed, Because it is desirable to

In the step 5), the dry mixed salt solution homogeneously coated on the mixed solution body is present in a heterogeneous mass, which is simply pulverized and classified into salt and coarse salt. In this case, it is preferable to use a sieve having a size of 0.2 to 3 mm. In the present invention, the coarse salt and the fine salt are distinguished from each other. However, the present invention does not limit the thickness to a specific thickness.

Hereinafter, the present invention will be described in more detail with reference to examples.

Example 1

Malcolm  Produce

The sun salt purchased from Yonggwang (Chilsoon Tidal-flat Sun-salt, one of the world's five largest tidal flats, the tidal-flat of Chilsan off-shore and pure sea water made from clean seawater) was left in a ventilated place for 6 months to remove the water, For 10 hours to remove more than 98% of the moisture remaining in the salt. The separately washed Cheongyang red pepper and the blue cypress were mixed at a ratio of 40 parts by weight of blue cypress to 100 parts by weight of Cheongyang red pepper, followed by pulverization in a blender to prepare a mixed liquid. 20% by weight of the mixed liquid thus prepared and 80% by weight of dried salt were mixed and dried at 60 ° C for 8 hours at a low temperature. Then, the agglomerated salt was pulverized and sieved with a 0.5 mm mesh sieve to obtain a malt sprout salt.

Example 2

Energetic  Produce

In Example 1, lemon, orange, apple, beet, red bell pepper, and vitamin Nut were purchased and washed and prepared. 40 parts by weight of orange, 40 parts by weight of apple, 60 parts by weight of bitumen, 60 parts by weight of red bell pepper and 40 parts by weight of vitamin Nutrient were mixed with 100 parts by weight of lemon and pulverized in a blender to prepare a liquid.

20% by weight of the prepared mixed liquor and 80% by weight of dried salt were mixed and dried at 60 ° C for 8 hours at a low temperature. Then, the poured salt was pulverized and sieved with a 0.5 mm mesh sieve to obtain a safflower salt.

Example 3

Durable  Produce

In the same manner as in Example 1, the wastewater was removed and dried in the same manner as in Example 1 except that kelp, vitamins, seaweed calcium, spinach, and shiitake were purchased and washed. 70 parts by weight of vitamin Nutrient, 70 parts by weight of seaweed calcium, 70 parts by weight of spinach, and 70 parts by weight of mushroom were mixed with 100 parts by weight of kelp, and the mixture was pulverized in a blender to prepare a mixture.

20% by weight of the prepared mixed liquor and 80% by weight of dried salt were mixed and dried at 60 ° C for 8 hours at a low temperature. Then, the poured salt was pulverized and sieved with a 0.5 mm mesh sieve to obtain a safflower salt.

Example 4

Turmeric  Produce

In the same manner as in Example 1, the same procedures as in the removal of the wastewater and drying were carried out. The mixture was mixed in a ratio of 35 parts by weight of carrots to 100 parts by weight of turmeric, and the mixture was pulverized in a blender to prepare a mixture.

20% by weight of the prepared mixed liquor and 80% by weight of dried salt were mixed and dried at 60 ° C for 8 hours at a low temperature. Then, the poured salt was pulverized and sieved with a 0.5 mm mesh sieve to obtain a safflower salt.

Example 5

Onion  Produce

In the same manner as in Example 1, the removal of the water and the drying process were the same, and onions and burdocks were purchased and washed and prepared. 35 parts by weight of burdock was mixed with 100 parts by weight of onion, and the mixture was pulverized in a blender to prepare a mixed liquid.

20% by weight of the mixed liquid thus prepared and 80% by weight of dried salt were mixed and dried at 60 ° C for 8 hours at a low temperature. Then, the agglomerated salt was pulverized and sieved with a 0.5 mm mesh sieve to obtain a malt sprout salt.

Example 6

Vitamin nuts  Salt

In the same manner as in Example 1 except that the removal of the water and the drying were performed in the same manner, the vitamins and the gardenia were purchased and washed. 100 parts by weight of vitamins were mixed with 100 parts by weight of gardenia, and the mixture was ground in a blender to prepare a mixed liquid.

10% by weight of the mixed liquid thus prepared and 90% by weight of dried salt were mixed and dried at 60 ° C for 8 hours at a low temperature. Then, the agglomerated salt was pulverized and sieved with a 0.5 mm mesh sieve to obtain a malt sprout salt.

The vigorous salt of Example 2 was used for meat or fish, the darton salt was used for the infusion of child's seeds, Onion salt was used for the pork meat, and the vitamin Nut salt was used for the herb paste, and the sensory evaluation was carried out on 30 housewives in comparison with the ordinary salt. In case of the salt, It was evaluated that it was able to feel the liver and spicy taste of the food even though it was not, and it was evaluated that the meat was removed when vitrified salt, turmeric salt and onion salt were baked.

Claims (8)

In a method for producing a functional salt,
1) a step S100 of removing the trace of the sun salt;
2) removing the moisture from the dried salt in the drying furnace at a temperature of 200 to 220 ° C for 5 to 10 hours to obtain a dried salt having a moisture of 98% or more (S200);
3) Mix one or more selected from Cheongyang red pepper, green pepper, lemon, orange, apple, beet, red bell pepper, vitamins, kelp, seaweed calcium, spinach, shiitake mushroom, carrot, onion, burdock and gardenia (S300) of preparing a mixture liquid body by extracting the mixed liquid body;
4) mixing (S400) the dried mixture of the mixture liquid and the dried salt removed in the range of 10 to 30% by weight to 70 to 90% by weight;
5) cryo-drying the formulation at 40 to 70 ° C for 8 to 10 hours (S500);
6) homogenizing and separating the dried combination into a sieve having a particle size of 0.2 to 3 mm to obtain a functional salt (S600).
The method according to claim 1,
The mixture of the red pepper and the green pepper is mixed with 40 parts by weight of blue pepper per 100 parts by weight of the red pepper and the mixture is liquefied. % ≪ / RTI > of the dried salt and 85 to 90% by weight of the dried salt.
The method according to claim 1,
The mixture ratio of lemon, orange, apple, beet, red bell pepper and vitamin is 40% by weight, 40% by weight, 40% by weight, 60 wt. Parts of bittern, 60 wt.% Of red bell pepper, 40 wt.% Of vitamin Nutrient, and mixed with 10 to 20 wt.% Of liquid body and 80 to 90 wt.% Of dried salt. ≪ / RTI >
The method according to claim 1,
The mixture ratio is 70 parts by weight of vitamin A fruit, 70 parts by weight of seaweed calcium 70 parts by weight, 100 parts by weight of sea tangle, , 70 parts by weight of spinach, and 70 parts by weight of shiitake are mixed and liquefied, and 10 to 20% by weight of the liquid body and 80 to 90% by weight of dry salt are mixed.
The method according to claim 1,
At least one selected from the mixture liquids of the step 3) is mixed with sulfuric acid and carrots at a mixing ratio of 35 parts by weight with respect to 100 parts by weight of turmeric and liquefied, and 10 to 20% By weight based on the total weight of the functional salt.
The method according to claim 1,
At least one selected from the group consisting of onion and burdock is mixed with 100 parts by weight of carrot and 35 parts by weight of carrot to be liquefied, and 10 to 20% by weight of the liquid body, By weight based on the total weight of the functional salt.
The method according to claim 1,
At least one selected from the group consisting of vitamins and gypsum is mixed with 100 parts by weight of a gardenia powder per 100 parts by weight of vitamins and liquefied, By weight and dry salt in an amount of 80 to 90% by weight based on the total weight of the salt.
A functional salt according to any one of claims 1 to 7.

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