http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AT-509365-B1

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filingDate 2010-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2012-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e96e82093ea21f53e74a72a209c914ae
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publicationDate 2012-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber AT-509365-B1
titleOfInvention SPRAY AND METHOD OF MAKING THIS SPREAD
abstract The invention relates to a method for producing a spice mixture, which is characterized in that it dries and pretreated by special process steps chilli of certain species and Sichuan pepper by a new gentle temperature-controlled manner, thereby the volatile ingredients such as alkamides or essential oils, which so far at escaped from other processes, preserved in the shells and seeds and then mixed as gently prepared vegetable products after mechanical comminution with table salt and monosodium glutamate to a certain ratio as a storable seasoning wort. This produced by the gentle process spice in granular form with the essential oils and the bound volatile ingredients serves to stimulate the general digestion process and reinforced by the special ingredients obtained the taste of the food.
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