1. PROCESS FOR PREPARING A BLAND, STABLE AQUEOUS DISPERSION OR WHOLE SUYBEANS COAMPRISING: I. TENDERIZING INTACT SOYBEAN COTYLEDONS UNTIL THE SOYBEANS EXIHIBIT A TENDEROMETER VALUE OF BETWEEN ABOUT 16 AND ABOUT 300 POUNDS/100 GMS OF SOYBEANS, II. HEATING THE INTACT SOYBEAN COTYLEDONS SUFFICIENTLY TO INACTIVATE THE LIPOXIDASE ENZYME CONTAINED THEREIN, III. FORMING A SLURRY OF THE SOYBEANS AND WATER, SAID SLURRY HAVING A SOYBEAN CONCENTRATION OF LESS THAN ABOUT 20 PERCENT BY WEIGHT, IV. HOMOGENIZING SAID SLURRY IN AT LEAST ONE PASS THROUGH A HOMOGENIZATION ZONE AT A PRESSURE BETWEEN ABOUT 1,000 AND 10,000 PSI. AT A TEMPERATURE BETWEEN ABOUT 32*F. AND THE BOILING POINT OF THE SLURRY AT THE PRESSURE WITHIN THE HOMOGENIZING ZONE, AND, V. RECOVERING A BLAND, STABLE AQUEOUS DISPERSION OF WHOLE SOYBEANS.

23. Process for preparing a bland, stable aqueous dispersion of whole soybeans comprising: i. tenderizing intact soybean cotyledons until the soybeans exhibit a degree of tenderization as measured by equivalent tenderometer values, on a whole bean basis, of between about 16 and 300 pounds per 100 grams soybeans (wet basis); ii. simultaneously or sequentially heating the intact soybean cotyledons sufficiently to inactivate the lipoxidase enzyme contained therein; iii. forming an aqueous slurry of the soybean solids; and iv. homogenizing said slurry in at least one pass through a homogenizing zone at a temperature ranging from about 32*F. to about the boiling point of the slurry at the pressure within the homogenizing zone and at a pressure of from about 1,000 to 10,000 psi., the minimum degree of homogenization required as measured by increases in temperature, pressure and duration within the homogenizing zone being inversely related to the degree of tenderization effected.

24. Process for preparing a bland, stable aqueous dispersion of whole soybeans comprising: i. soaking soybeans in an aqueous NaHCO3 solution, ii. blanching the soaked soybeans in an aqueous NaHCO3 solution, the combined effect of said soaking and blanching being such that the soybeans exhibit a tenderometer value below about 185 pounds per 100 grams soybeans. iii. wet milling said beans to obtain an aqueous slurry of said soybeans having a solids content of about 12 percent by weight; and iv. passing said slurry twice through a homogenization zone at a temperature of about 180*F. and a pressure of about 3,500 psi.

25. Process for preparing a bland, stable aqueous dispersion of whole soybeans comprising: i. heating intact soybean cotyledons sufficiently to inactivate the lipoxidase enzyme and to partially tenderize the soybeans but insufficiently to tenderize the soybeans to a tenderometer value of between about 16 and about 300 pounds/100 gms. of soybeans; ii. partially reducing the size of said soybeans; iii. further tenderizing the soybeans until the soybeans exhibit a tenderometer value on an equivalent whole bean basis of between about 16 and 300 pounds per 100 gram soybeans; iv. forming a slurry of the soybeans and water, said slurry having a soybean concentration of less than about 20 percent by weight; v. homogenizing said slurry in at least one pass through a homogenization zone at a pressure between about 1,000 and 10,000 psi. at a temperature between about 32*F. and the boiling point of the slurry at the pressure within the homogenization zone; and, vi. recovering a bland, stable aqueous dispersion of whole soybeans.

26. Process for preparing a bland, stable aqueous dispersion of soybeans comprising: i. heating intact soybean cotyledons sufficiently to inactivate the lipoxidase enzyme contained therein and to partially tenderize said soybean cotyledons, ii. forming an aqueous slurry of the soybeans, said slurry having a soybean concentration of less than about 20 percent by weight; iii. further tenderizing the soybeans in said slurry until the soybeans exhibit a tenderomEter value of between about 16 and about 300 poungs/100 grams of soybeans on an equivalent whole bean basis; iv. homogenizing said slurry in at least one pass through a homogenization zone at a pressure between about 1,000 and 10, 000 psi at a temperature between about 32*F. and the boiling point of the slurry at the pressure within the homogenizing zone; and, v. recovering a bland, stable aqueous dispersion of soybeans.

28. Process for preparing a bland, stable aqueous dispersion of soybeans comprising: i. heating intact soybean cotyledons sufficiently to inactivate the lipoxidase enzyme contained therein and to partially tenderize said soybean cotyledons; ii. further tenderizing said soybean cotyledons until the soybeans exhibit a tenderometer value of between about 16 and about 300 pounds/100 grams of soybeans; iii. forming an aqueous slurry of the soybeans, said slurry having a soybean concentration of less than 20 percent by weight; iv. homogenizing said slurry in at least one pass through a homogenization zone at a pressure between about 1,000 and 10, 000 psi at a temperature between about 32*F. and the boiling point of the slurry at the pressure within the homogenizing zone; and v. recovering a bland, stable aqueous dispersion of soybeans.

30. A process for preparing a stable aqueous soybean dispersion from lipoxidase inactivated soybean material comprising: i. forming a slurry of lipoxidase inactivated intact soybean cotyledons and water, said slurry having a soybean concentration of less than about 20 percent by weight; ii. tenderizing said lipoxidase inactivated soybean material in said slurry until said soybean material exhibits a tenderometer value of between 16 and about 30 poungs/100 grams of soybean on an equivalent whole bean basis; and, iii. homogenizing said slurry in at least one pass through a homogenizing zone at a temperature ranging from about 32*F. to about the boiling point of the slurry at the pressure within the homogenizing zone at at a pressure of from about 1,000 to 10,000 psi, the degree of homogenization being inversely commensurate with the degree of tenderization of said soybean material to produce a stable aqueous dispersion of said soybean material.