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CHIKUNO SHOKUHIN KOGYO KK

Overview
  • Total Patents
    48
  • GoodIP Patent Rank
    167,080
About

CHIKUNO SHOKUHIN KOGYO KK has a total of 48 patent applications. Its first patent ever was published in 1985. It filed its patents most often in Japan. Its main competitors in its focus markets environmental technology, foods and drinks and organic fine chemistry are AUGUST SOMMERMEYER, QINGDAO LANNONG GRAIN & AGRICULTURAL PRODUCTS RES & DEV CO LTD and CHIZHOU BANZHU TECHNOLOGY CO LTD.

Patent filings in countries

World map showing CHIKUNO SHOKUHIN KOGYO KKs patent filings in countries
# Country Total Patents
#1 Japan 48

Patent filings per year

Chart showing CHIKUNO SHOKUHIN KOGYO KKs patent filings per year from 1900 to 2020

Top inventors

# Name Total Patents
#1 Chikuno Takuo 41
#2 Kato Koji 16
#3 Yamanaka Takashi 11
#4 Kanetani Yumi 10
#5 Hayashi Chieko 10
#6 Kariya Tetsuya 8
#7 Sekoshi Hiroaki 8
#8 Takayori Koichi 7
#9 Minami Haruyasu 6
#10 Kadota Megumi 6

Latest patents

Publication Filing date Title
JP2019194186A Ester base oil for lubricating oil
JP2020094160A Lubricating oil and method of producing the same
JP2019198311A Emulsification composition for food product
JP2017086061A Fat composition
JP2017086026A Fat composition
JP2016144438A Food product containing rice saccharified material and rice oil and/or inositol
JP2016140260A Edible oil and fat
JP2015135323A Quantifying method of free fatty acid in vegetable oil or in raw material thereof using near infrared spectroscopy method
JP2015128406A Butter alternative fat
JP2015112067A Edible oil and fat composition
JP2015112024A Edible oil and fat having rice flavor
JP2015073517A Production method of flavor oil containing powdered japanese pepper ground with quern
JP2014068541A Manufacturing method of edible oil
JP2014047311A Method for separating plant sterol and triterpene alcohol and method for producing fatty acid ester thereof
JP2014018106A Method for evaluating flavor of food products
JP2014002082A Quantitative method of volatile organic compound
JP2013236549A Edible oil with reduced odor during heating
JP2013212068A Oil and fat composition containing phytic acid, and food containing the same
JP2013072726A Method for quantifying triacylglycerol in brown rice using near-infrared spectroscopy
JP2012090625A Culture medium composition for mushroom