Process for treating soybean flour

Claim 1

A PROCESS FOR TREATING A SOYBEAN FLOUR CHARACTERIZED BY ITS UNDESIRABLE FLAVOR, ODOR AND COLOR TO PRODUCE A BLAND, ODORLESS, SUBSTANTIALLY COLOR-FREE SOYBEAN FLOUR WHICH COMPRISES MIXING SOYBEAN FLOUR WITH AN AQUEOUS SOLUTION TO FORM A SLURRY, ADJUSTING THE PH OF SAID SLURRY TO PH 4-6, DIGESTING SAID SLURRY AT A TEMPERATURE OF 70*212*F. FOR 1-30 MINUTES, THE TIME AND TEMPERATURE OF SAID DIGESTING STEP BEING IN INVERSE RELATIONSHIP TO EACH OTHER, SEPARATING DIGESTED SOYBEAN FLOUR FROM THE ACIDIFIED AQUEOUS SOLUTION, WASHING SAID DIGESTED SOYBEAN FLOUR FOR 5 TO 60 MINUTES WITH WATER AT A TEMPERATURE OF 70*212*F. WHILE MAINTAINING THE PH OF THE SOYBEAN FLOUR AT 4-6, MAINTAINING THE TEMPERATURE OF AT LEAST ONE OF THE STEPS OF DIGESTING AND WASHING AT ABOVE 167*F., AND SEPARATING FROM SAID SLURRY OF WASHED, DIGESTED SOYBEAN FLOUR AND WATER A SOYBEAN FLOUR CHARACTERIZED BY ITS BLANDNESS AND FREEDOM FROM ODOR AND COLOR.