Patents by Inventor Geoffrey Margolis

Geoffrey Margolis has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Publication number: 20190274324
    Abstract: Described are processes of preparing plant milk-based yogurt and yogurt products. The process does not require the addition of lactase and thus makes production of lactose-free yogurt efficient and economic. Addition of a soluble fiber, in certain embodiments, can substantially reduce the fermentation time. Yogurt and yogurt products prepared by such processes are also described in the present disclosure.
    Type: Application
    Filed: March 5, 2019
    Publication date: September 12, 2019
    Inventors: Geoffrey Margolis, Scott Myers, Dan Newbold
  • Publication number: 20160037801
    Abstract: A flavor stabilized hydrated texturized plant protein may be produced by infusing dehydrated texturized plant protein particles with a water solution of one or more flavors and one or more heat denaturable soluble proteins. A binding and thickening water solution, including a heat denaturable soluble protein, a gum, an insoluble food protein, and/or a starch, may be added to the flavor stabilized hydrated texturized plant protein to create a formable mass. Fat may be added to the formable mass to produce a mass of generally moist crumbly pieces, wherein the crumbly pieces are generally surrounded by the binder/thickener. The formable mass and/or one or more portions thereof containing the generally moist crumbly pieces may then be formed into one or more plant-based food products such as, e.g., a patty, a loaf, a ball, lasagna, sausage, pizza topping(s), chili, and/or other food products that normally contain small pieces of meat.
    Type: Application
    Filed: October 22, 2015
    Publication date: February 11, 2016
    Inventor: GEOFFREY MARGOLIS
  • Publication number: 20150056346
    Abstract: A flavor stabilized hydrated plant protein may be produced by infusing dehydrated plant protein particles with a water solution of flavor(s) and heat denaturable soluble protein(s). A binding and thickening water solution may be added to the flavor stabilized hydrated plant protein to create a formable mass. Fat and/or a fat-oil mixture may be added to the formable mass in the form of molten liquid lipid material to enhance cohesiveness and reduce the saturated-fat content of the formable mass. The formable mass and/or one or more portions thereof may then be cooled and formed into one or more plant-based food products. Prior to forming, the formable mass may be ground so as to enable production of plant-based food products that typically have a smoother texture, such as, e.g., bologna, sausages, meatballs, etc.
    Type: Application
    Filed: November 5, 2014
    Publication date: February 26, 2015
    Inventor: Geoffrey Margolis
  • Publication number: 20130331917
    Abstract: Embodiments of the present invention are directed to apparati and associated methods for an easy on-off device to support and provide direct therapeutic cooling relief to the affected genitalia of persons having post-operative pain and swelling.
    Type: Application
    Filed: August 14, 2013
    Publication date: December 12, 2013
    Applicant: Urology Inventions, LLC
    Inventors: GEOFFREY MARGOLIS, Mark Kelly, Peter Loisides
  • Patent number: 8535364
    Abstract: Embodiments of the present invention are directed to apparati and associated methods for an easy on-off device to support and provide direct therapeutic cooling relief to the affected genitalia of persons having post-operative pain and swelling.
    Type: Grant
    Filed: October 1, 2009
    Date of Patent: September 17, 2013
    Assignee: Urology Inventions, LLC
    Inventors: Geoffrey Margolis, Mark Kelly, Peter Loisides
  • Publication number: 20120251686
    Abstract: A flavor stabilized hydrated texturized plant protein may be produced by infusing dehydrated texturized plant protein particles with a water solution of one or more flavors and one or more heat denaturable soluble proteins. A binding and thickening water solution, including a heat denaturable soluble protein, a gum, an insoluble food protein, and/or a starch, may be added to the flavor stabilized hydrated texturized plant protein to create a formable mass. Fat may be added to the formable mass to produce a mass of generally moist crumbly pieces, wherein the crumbly pieces are generally surrounded by the binder/thickener. The formable mass and/or one or more portions thereof containing the generally moist crumbly pieces may then be formed into one or more plant-based food products such as, e.g., a patty, a loaf, a bail, lasagna, sausage, pizza topping(s), chili, and/or other food products that normally contain small pieces of meat.
    Type: Application
    Filed: March 23, 2012
    Publication date: October 4, 2012
    Inventor: Geoffrey Margolis
  • Publication number: 20120207889
    Abstract: Raw beans are hydrated in a hydration/wetting liquid (water or a broth of water and bean solids) in a stationary hydration vessel for an amount of time sufficient to obtain uniformly hydrated beans. In one embodiment, more wetting liquid than necessary is used. In this embodiment, the hydrated beans are separated from the excess wetting liquid remaining at the end of hydration, and all of the excess wetting liquid is used to hydrate subsequent raw beans. In a second embodiment, the hydration liquid is of an amount such that, at the end of hydration, the hydration vessel is substantially free of excess wetting liquid; here, the beans may be agitated during hydration so as to be maintained in uniform contact with the hydration liquid. In all embodiments, the hydrated beans are then steam cooked in a separate stationary cooking vessel that contains no wetting liquid.
    Type: Application
    Filed: August 12, 2011
    Publication date: August 16, 2012
    Inventor: GEOFFREY MARGOLIS
  • Publication number: 20120077253
    Abstract: Embodiments of the present invention relate generally to systems and methods for the collection of solar energy and the use thereof to generate an algal biomass capable of producing biofuels. In one implementation, the specific irradiance (e.g., moles photons per gram per day) is controlled to optimize algal growth and the production of polar lipids, non-polar lipids, and proteins.
    Type: Application
    Filed: July 29, 2011
    Publication date: March 29, 2012
    Applicant: HELIAE DEVELOPMENT, LLC
    Inventors: James BURKHEAD, Thomas E. BROKAW, Jason D. LICAMELE, Aniket KALE, Geoffrey MARGOLIS, Donald K. JURGENSEN, Shan QIN
  • Publication number: 20100094386
    Abstract: Embodiments of the present invention are directed to apparati and associated methods for an easy on-off device to support and provide direct therapeutic cooling relief to the affected genitalia of persons having post-operative pain and swelling.
    Type: Application
    Filed: October 1, 2009
    Publication date: April 15, 2010
    Applicant: UROLOGY INVENTIONS, L.L.C.
    Inventors: Geoffrey Margolis, Mark Kelly, Peter Loisides
  • Publication number: 20100094237
    Abstract: Embodiments of the present invention are directed to apparati and associated methods for an easy on-off device to support and change absorption pads for patients suffering from incontinence.
    Type: Application
    Filed: October 1, 2009
    Publication date: April 15, 2010
    Applicant: UROLOGY INVENTIONS, L.L.C.
    Inventors: GEOFFREY MARGOLIS, Mark Kelly, Peter Loisides
  • Publication number: 20070104842
    Abstract: The invention provides a method and apparatus for separating grape seeds from the pulp and skin of a grape comprising depositing grapes on a plate having apertures there-through and driving the grapes across the plate by means of a blade such that the grape seeds and juice will pass through the apertures of the plate while retaining grape skin. The grape juice may then be separated from the seeds and recombined with the pulp and skin for fermentation to produce a wine having an improved flavor profiles as a result of the different tannin contents of skin and seeds. Also provided is a method and apparatus for opening grape berries without fracturing their grape seeds.
    Type: Application
    Filed: October 31, 2006
    Publication date: May 10, 2007
    Applicant: E. & J. GALLO WINERY
    Inventors: Geoffrey Margolis, Ernest Gallo
  • Patent number: 7074444
    Abstract: A method of preparing a reconstitutable, dehydrated whole bean product is shown. The method calls for utilizing a combination convection/microwave heating chamber to dry cooked whole beans in such a way as to preserve the integrity of the beans and, thus, significantly enhance the texture and quality of the bean product. The method requires a shorter amount of time than, and enables a significant reduction in the amount of bird mouthing that, is prevalent in existing methods.
    Type: Grant
    Filed: November 19, 2002
    Date of Patent: July 11, 2006
    Inventor: Geoffrey Margolis
  • Patent number: 7029716
    Abstract: A method for producing a reconstitutable dehydrated food product, an apparatus for producing such a product, and a product produced thereby are described. The method calls for using a stationary vessel to separately hydrate at least two batches of raw beans with circulating water, as well as a second stationary vessel to separately pressure cook the hydrated beans using direct steam injection with minimal agitation. A first batch is then chopped and sized, and then formed into a generally flat, preferably ribbed sheet of texturized composition. The latter is then dried and broken into chunks. The second batch of beans is kept whole and, once cooked, is dried utilizing a combination convection/microwave heating chamber in such a way as to preserve the integrity of the beans. The dried whole beans are then added to the first batch of beans, and preferably, to the chunks produced therefrom.
    Type: Grant
    Filed: December 23, 2003
    Date of Patent: April 18, 2006
    Inventor: Geoffrey Margolis
  • Publication number: 20040137135
    Abstract: A method for producing a reconstitutable dehydrated food product, an apparatus for producing such a product, and a product produced thereby are described. The method calls for using a stationary vessel to separately hydrate at least two batches of raw beans with circulating water, as well as a second stationary vessel to separately pressure cook the hydrated beans using direct steam injection with minimal agitation. A first batch is then chopped and sized, and then formed into a generally flat, preferably ribbed sheet of texturized composition. The latter is then dried and broken into chunks. The second batch of beans is kept whole and, once cooked, is dried utilizing a combination convection/microwave heating chamber in such a way as to preserve the integrity of the beans. The dried whole beans are then added to the first batch of beans, and preferably, to the chunks produced therefrom.
    Type: Application
    Filed: December 23, 2003
    Publication date: July 15, 2004
    Inventor: Geoffrey Margolis
  • Publication number: 20030068417
    Abstract: A method of preparing a reconstitutable, dehydrated whole bean product is disclosed. The method calls for utilizing a combination convection/microwave heating chamber to dry cooked whole beans in such a way as to preserve the integrity of the beans and, thus, significantly enhance the texture and quality of the bean product. The method requires a shorter amount of time than, and enables a significant reduction in the amount of bird mouthing that, is prevalent in existing methods.
    Type: Application
    Filed: November 19, 2002
    Publication date: April 10, 2003
    Inventor: Geoffrey Margolis
  • Patent number: 6482457
    Abstract: A method for producing a reconstitutable dehydrated food product and an apparatus for producing such a product are described. The method calls for the use of a stationary vessel that is used as both a hydration device and a pressure cooker. A rotating member within the vessel ensures that the vessel contents are continuously mixed, and that fluids within the vessel are continuously spread through the contents. The apparatus also has a channel, wherein the food product is chopped and sized as desired, before going through a forming conduit that spreads the product into a generally flat sheet of texturized composition. The method and apparatus produce a dehydrated food product of a desired texture, with improved water absorption qualities and enhanced digestibility.
    Type: Grant
    Filed: August 16, 2000
    Date of Patent: November 19, 2002
    Inventor: Geoffrey Margolis
  • Patent number: 6220150
    Abstract: A method for producing a reconstitutable dehydrated food product and an apparatus for producing such a product are described. The method calls for the use of a stationary vessel that is used as both a hydration device and a pressure cooker. A rotating member within the vessel ensures that the vessel contents are continuously mixed, and that fluids within the vessel are continuously spread through the contents. The apparatus also comprises a channel, wherein the food product is chopped and sized as desired, before going through a forming conduit that spreads the product into a generally flat sheet of texturized composition. The method and apparatus produce a dehydrated food product of a desired texture, with improved water absorption qualities and enhanced digestibility.
    Type: Grant
    Filed: August 16, 2000
    Date of Patent: April 24, 2001
    Inventor: Geoffrey Margolis
  • Patent number: 5837310
    Abstract: A method and system for producing low fat ground meat is disclosed. The method relates to a method of cooking raw ground meat so as to form a mixture that includes cooked ground meat, liquified fat and broth. Hot water is added to the mixture in an amount sufficient to cause a significant percentage of the liquified fat to float above the surface of the cooked meat mixture. The liquified fat layer is then removed. Subsequently, broth and water are also removed such that a cooked, low fat, chunky ground meat product results. The system comprises a specifically configured cooking vessel into which is selectively placed a fat removal apparatus. The apparatus comprises a series of tubes which are arranged and configured to remove liquified fat from the meat after cooking.
    Type: Grant
    Filed: November 15, 1996
    Date of Patent: November 17, 1998
    Inventors: Geoffrey Margolis, Joaquin Pelaez
  • Patent number: RE41885
    Abstract: A method for producing a reconstitutable dehydrated food product, an apparatus for producing such a product, and a product produced thereby are described. The method calls for using a stationary vessel to separately hydrate at least two batches of raw beans with circulating water, as well as a second stationary vessel to separately pressure cook the hydrated beans using direct steam injection with minimal agitation. A first batch is then chopped and sized, and then formed into a generally flat, preferably ribbed sheet of texturized composition. The latter is then dried and broken into chunks. The second batch of beans is kept whole and, once cooked, is dried utilizing a combination convection/microwave heating chamber in such a way as to preserve the integrity of the beans. The dried whole beans are then added to the first batch of beans, and preferably, to the chunks produced therefrom.
    Type: Grant
    Filed: April 16, 2008
    Date of Patent: October 26, 2010
    Inventor: Geoffrey Margolis
  • Patent number: RE36173
    Abstract: A method and system for producing low fat ground meat is disclosed. The method relates to a method of cooking raw ground meat so as to form a mixture that includes cooked ground meat, liquified fat and broth. Hot water is added to the mixture in an amount sufficient to cause a significant percentage of the liquified fat to float above the surface of the cooked meat mixture. The liquified fat layer is then removed. Subsequently, broth and water are also removed such that a cooked, low fat, chunky ground meat product results. The system comprises a specifically configured cooking vessel into which is selectively placed a fat removal apparatus. The apparatus comprises a series of tubes which are arranged and configured to remove liquified fat from the meat after cooking.
    Type: Grant
    Filed: March 17, 1998
    Date of Patent: March 30, 1999
    Inventor: Geoffrey Margolis