# US 12,004,521 B2 · Hydrolysis method for obtaining a hydrolysed dry food product in powder form > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 12,004,521 B2 - Document ID: US12004521B2 - Status: Granted - Kind: B2 - Application number: 17/674,440 - Filed: 2022-02-17 - Published: 2022-09-01 - Granted: 2024-06-11 - Earliest claimed: 2021-02-26 - Assignees: Tecnivet Nutricion Y Servicios Veterinarios, S.L. - Applicants: Tecnivet Nutricion Y Servicios Veterinarios, S.L. - Inventors: Miguel Angel Romero Lopez - Web page: https://patentgrep.com/patent/US12004521B2 ## CPC - A21D 2/145: {Acids, anhydrides or salts thereof} - A23J 3/04: Animal proteins - A23J 3/14: Vegetable proteins - A23J 3/16: from soybean - A23J 3/32: using chemical agents - A23K 10/20: from material of animal origin (obtained by microbiological or biochemical processes A23K10/10) - A23K 40/00: Shaping or working-up of animal feeding-stuffs - A23L 7/198: {Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts} - A23L 29/015: {Inorganic compounds} - A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00) - A23J: PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS - A23K: FODDER - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) ## Abstract A hydrolysis method for obtaining a hydrolysed dry food product in powder form by adding an acid solution to a material having a vegetable or animal origin for obtaining an acidified paste having a pH of less than 2.0; leaving the acidified paste to rest for the hydrolysis to take place; adding to the acidified paste obtained in the previous step a ground flour having a vegetable or animal origin having a granulometry such that, at least, 50% thereof has a size of less than 1 mm; adding an adsorbent excipient to the mix of acidified paste and ground vegetable/animal flour obtained in the previous step; and leaving the mix of acidified paste, ground vegetal/animal flour and adsorbent excipient to rest until the hydrolyzed dry food product in powder form is obtained. ## Claims ### Claim 1 A Hydrolysis method for obtaining a hydrolyzed dry food product in powder form, comprising: adding an acid solution to a material having a vegetable or animal origin to obtain an acidified paste having a pH of less than 2.0; leaving the acidified paste to rest for hydrolysis to take place; adding, to the acidified paste obtained in the previous step, a ground flour having a vegetable or animal origin having a granulometry such that, at least, 50% thereof has a size of less than 1 mm; adding an adsorbent excipient to the mix of acidified paste and ground vegetable/animal flour obtained in the previous step; and leaving the mix of acidified paste, ground vegetal/animal flour and adsorbent excipient to rest until the hydrolyzed dry food product in powder form is obtained. ### Claim 2 (depends on 1) The hydrolysis method according to claim 1, wherein the material having a vegetable origin is soy flour, quinoa flour, pea flour, sunflower flour, colza flour or any mix thereof. ### Claim 3 (depends on 1) The hydrolysis method according to claim 1, wherein the material having an animal origin is a meat or fish animal feed. ### Claim 4 (depends on 3) The hydrolysis method according to claim 3, wherein the meat or fish animal feed has a pH of less than 4.0. ### Claim 5 (depends on 1) The hydrolysis method according to claim 1, wherein the acid solution is at least one of the following organic acids and/or their salts: formic acid, propionic acid, acetic acid, lactic acid, butyric acid, lignosulfonic acid, capric acid, caproic acid, caprylic acid, humic acid, citric acid, valeric acid, enaltilic acid, elargonic acid, lauric acid, myristic acid, palmitic acid, margaric acid, stearic acid, sorbic acid, malic acid, or benzoic acid; and/or at least one of the following inorganic acids and/or their salts: phosphoric acid, hydrochloric acid, sulfuric acid, or nitric acid. ### Claim 6 (depends on 5) The hydrolysis method according to claim 5, wherein the acid solution has a pH of less than 1.0. ### Claim 7 (depends on 1) The hydrolysis method according to claim 1, wherein the ground flour having a vegetable or animal origin is soy flour, quinoa flour, pea flour, sunflower flour, colza flour, meat flour or fish flour. ### Claim 8 (depends on 1) The hydrolysis method according to claim 1, wherein the ground flour having a vegetable or animal origin has a granulometry such that, at least, 75% thereof has a size of less than 1 mm. ### Claim 9 (depends on 1) The hydrolysis method according to claim 1, where the ground flour having a vegetable or animal origin has a granulometry such that, at least, 90% thereof has a size of less than 1 mm. ### Claim 10 (depends on 1) The hydrolysis method according to claim 1, wherein the step of adding the ground flour having a vegetable or animal origin comprises adding an amount of ground flour having a vegetable or animal origin essentially equal to the amount of initial material having a vegetable or animal origin to which the acid solution is added. ### Claim 11 (depends on 1) The hydrolysis method according to claim 1, further comprising adding to the mix of acidified paste and ground flour having a vegetable or animal origin a maximum amount of excipient of less than 8%. ### Claim 12 (depends on 1) The hydrolysis method according to claim 1, wherein the excipient is silicon dioxide, sepiolite, kaolinite or montmerolite. ### Claim 13 (depends on 1) A hydrolyzed dry food product in powder form obtained by the method according to claim 1. ### Claim 14 (depends on 13) The hydrolyzed dry food product in powder form according to claim 13, having a maximum content in proteins of more than 800 Da of less than 30% with a maximum content of 0.16 parts of silicon dioxide for each part of absorbed liquid.