| 摘要 |
<p>Process for the preparation of a starchy foodstuff composition designed to be cooked, in particular employing heat, by the user, wherein a proteinaceous aqueous phase and a starchy phase are prepared separately; each of the two phases is rendered sterile; the two phases are mixed in the cold state and under sterile conditions, without substantial gelling; and, lastly, the ready-to-use composition thus prepared is stored under sterile conditions until used by the user, so that gelling of the starch essentially takes place only when the foodstuff composition is cooked by the user.</p> |
