| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain bean-curd refuse tea in view of the fact that it is difficult to provide bean-curd refuse tea with constant taste because the taste of bean-curd refuse tea changes according to the degree of roasting. <P>SOLUTION: The bean-curd refuse tea is obtained by roasting bean-curd refuse to a concentration of C 40-95% and M 60-100%, discriminating the degree of roasting of bean-curd refuse with a cell ring type color chart. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
