http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CZ-9803877-A3

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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-191
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00
filingDate 1998-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e2e6e3f32ba5f1dee3de3a8c6ea7b34a
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publicationDate 2000-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CZ-9803877-A3
titleOfInvention Amaranth beads in caramel and the method of their production
abstract In the present invention, there are disclosed amaranth beads embedded in caramel containing 72 to 87 percent by weight of puffed amaranth grains, particularly Amaranthus cruentus, Amaranthus hypochondriacus, Amaranthus caudatus and all culture forms and representatives of these species, 11 to 21 percent by weight of a herbal caramel, particularly with European elder flower, (Sambucus nigra), common sage (Salvia officinalis), amaranth flower (Amaranthus cruentus), basswood flower (Tilia), mullein flower (Verbascum) and 2 to 7 percent by weight of finely ground spice or dried herbs, particularly cinnamon (Cinnamonum cassia-Blume), majoram (Origanum vulgare), vanilla, ginger (Zingiber officinalis). The beads are produced by through mixing the individual components so that grains of amaranth remain intact.
priorityDate 1998-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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