Patents by Inventor Kanako KAWATA

Kanako KAWATA 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).

  • INFORMATION PROCESSING DEVICE, INFORMATION PROCESSING METHOD, AND PROGRAM
    Publication number: 20240179259
    Abstract: An information processing device includes: a distribution management unit that performs instruction processing pertaining to image distribution for image data captured at a specific event and transmitted to a server device; an event data management unit that performs processing for managing, in association with the image data, evaluation information for an image that is distributed; and a filter processing unit that performs filtering processing on the image data using the evaluation information as a filter condition.
    Type: Application
    Filed: February 4, 2022
    Publication date: May 30, 2024
    Inventors: HARUKA KAWATA, AYAKO CHIBA, KANAKO YANA, CHIHIRO FUKIAGE, SHIGEO SUGIMORI, SHIN HASEGAWA, ERINA OHSUGI, KUMIKO MATSUNO
  • Takoyaki mix
    Patent number: 10499674
    Abstract: Provided are takoyaki having a crisp texture on the surface and a soft and smooth texture inside and also having a high shape-retaining property. A takoyaki mix includes from 70 to 99.7% by mass of cereal flour and from 0.3 to 5.0% by mass of a thermo-reversible gelling agent that forms gel by an increase in temperature.
    Type: Grant
    Filed: December 12, 2014
    Date of Patent: December 10, 2019
    Assignee: NISSHIN FOODS INC.
    Inventors: Takenori Watanabe, Tomoharu Makio, Kanako Kawata
  • FROZEN COOKED NOODLES AND METHOD FOR MANUFACTURING SAME
    Publication number: 20160338395
    Abstract: Provided is frozen cooked noodles capable of maintaining a favorable texture even after thawing. A method for manufacturing frozen cooked noodles, comprising: obtaining noodles produced from raw material flour comprising 5 to 80% by mass of processed tapioca starch; gelatinizing the noodles; allowing a composition comprising collagen peptides to attach to the gelatinized noodles thus obtained; and freezing the noodles attached with the composition.
    Type: Application
    Filed: January 26, 2015
    Publication date: November 24, 2016
    Applicant: NISSHIN FOODS INC.
    Inventors: Kanako KAWATA, Takaaki MIYAJIMA, Kentarou IRIE, Kazuko KOJIMA, Toshiyuki MIYAZAKI
  • TAKOYAKI MIX
    Publication number: 20160316801
    Abstract: Provided are takoyaki having a crisp texture on the surface and a soft and smooth texture inside and also having a high shape-retaining property. A takoyaki mix includes from 70 to 99.7% by mass of cereal flour and from 0.3 to 5.0% by mass of a thermo-reversible gelling agent that forms gel by an increase in temperature.
    Type: Application
    Filed: December 12, 2014
    Publication date: November 3, 2016
    Applicant: NISSHIN FOODS INC.
    Inventors: Takenori WATANABE, Tomoharu MAKIO, Kanako KAWATA