US 12,329,177 B2
Chocolate replicas produced from individual components
Kelsey Tenney, Oakland, CA (US); Adam Maxwell, San Francisco, CA (US); Ethan Charles Beswick, San Francisco, CA (US); Samuel Ryo, Singapore (SG); Daniel Assad Saad, Dallas, TX (US); Alec Kremonic Lee, San Francisco, CA (US); Mardonn Carl Chua, Ann Arbor, MI (US); and Brandon Head, Oakland, CA (US)
Assigned to Voyage Foods, Inc., Oakland, CA (US)
Filed by Voyage Foods, Inc., Oakland, CA (US)
Filed on Nov. 22, 2024, as Appl. No. 18/957,259.
Application 18/502,442 is a division of application No. 17/865,729, filed on Jul. 15, 2022, granted, now 11,832,632, issued on Dec. 5, 2023.
Application 18/957,259 is a continuation of application No. 18/502,442, filed on Nov. 6, 2023.
Claims priority of provisional application 63/222,917, filed on Jul. 16, 2021.
Prior Publication US 2025/0081984 A1, Mar. 13, 2025
This patent is subject to a terminal disclaimer.
Int. Cl. A23G 1/34 (2006.01); A23G 1/48 (2006.01)
CPC A23G 1/34 (2013.01) [A23G 1/48 (2013.01); A23G 2200/06 (2013.01); A23G 2200/14 (2013.01)] 23 Claims
 
1. A method for preparing a plant-based solid substrate derived from fruit or vegetable seeds for use in a chocolate replica, wherein the method comprises:
mixing the fruit or vegetable seeds with a caustic agent and water at a pressure of 0-10 bar, to generate a preparation having a pH of about 7.5 to about 10.5;
drying the preparation;
combining the dried preparation with one or more plant oils to generate a mixture;
milling the mixture to obtain ground particles having a size less than about 75 microns; and
sieving the particles to yield the solid substrate.