Patents by Inventor Yuusuke Hasegawa

Yuusuke Hasegawa 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).

  • SKIN STATE ESTIMATION METHOD, DEVICE, PROGRAM, SYSTEM, TRAINED MODEL GENERATION METHOD, AND TRAINED MODEL
    Publication number: 20240074694
    Abstract: A skin state is readily obtained. A method according to one embodiment of the present invention includes identifying a nasal feature of a user; and estimating a skin state of the user based on the nasal feature of the user.
    Type: Application
    Filed: February 15, 2022
    Publication date: March 7, 2024
    Inventors: Noriko HASEGAWA, Yuusuke HARA, Takuma HOSHINO
  • Chocolate, method for producing chocolate-covered food product coated by the same, and method for preventing increase in viscosity of chocolate for coating
    Patent number: 10716316
    Abstract: Features of the present disclosure provide a chocolate with good heat-resistance, bloom resistance and melt-in-the-mouth property, disclose a production method by which a chocolate-covered food product coated with the chocolate is produced, and disclose a method for preventing an increase in the viscosity of chocolate mix. Disclosed is a method for producing a chocolate comprising an addition step for adding a seeding agent containing at least ?-StOSt crystal to chocolate mix in a melted state, wherein the fat content of the chocolate mix is 26 to 70 mass % StOSt (where StOSt is 1,3-distearoyl-2-oleylglycerol).
    Type: Grant
    Filed: December 16, 2014
    Date of Patent: July 21, 2020
    Assignee: The Nisshin OilliO Group, Ltd.
    Inventors: Kiyomi Oonishi, Yuusuke Hasegawa, Noriko Murayama, Iwao Hachiya
  • OILS AND FATS-CONTAINING FOOD
    Publication number: 20170035072
    Abstract: There is provided an oils and fats-containing food that contains a sugar alcohol and is excellent in sweetness expression. The present invention is an oils and fats-containing food that contains a sugar alcohol, including a sweetness modifier for an oils and fats-containing food containing a sugar alcohol, which includes as an active ingredient a triacylglycerol having a medium chain fatty acid of 6 to 12 carbons as a constituent fatty acid, a sugar alcohol, and oils and fats. The sweetness modifying method according to the present invention is a sweetness modifying method for an oils and fats-containing food that contains a sugar alcohol, including setting a content of a triacylglycerol having a medium chain fatty acid of 6 to 12 carbons as a constituent fatty acid in the oils and fats of the oils and fats-containing food that contains a sugar alcohol to be 0.5 to 100% by mass.
    Type: Application
    Filed: April 9, 2015
    Publication date: February 9, 2017
    Applicant: The Nisshin OilliO Group, Ltd.
    Inventors: Yuusuke HASEGAWA, Yoshiyuki HATANO
  • CHOCOLATE, METHOD FOR PRODUCING CHOCOLATE-COVERED FOOD PRODUCT COATED BY THE SAME, AND METHOD FOR PREVENTING INCREASE IN VISCOSITY OF CHOCOLATE FOR COATING
    Publication number: 20150104553
    Abstract: Features of the present disclosure provide a chocolate with good heat-resistance, bloom resistance and melt-in-the-mouth property, disclose a production method by which a chocolate-covered food product coated with the chocolate is produced, and disclose a method for preventing an increase in the viscosity of chocolate mix. Disclosed is a method for producing a chocolate comprising an addition step for adding a seeding agent containing at least ?-StOSt crystal to chocolate mix in a melted state, wherein the fat content of the chocolate mix is 26 to 70 mass % StOSt (where StOSt is 1,3-distearoyl-2-oleylglycerol).
    Type: Application
    Filed: December 16, 2014
    Publication date: April 16, 2015
    Applicant: The Nisshin OilliO Group, Ltd.
    Inventors: Kiyomi Oonishi, Yuusuke Hasegawa, Noriko Murayama, Iwao Hachiya