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MARUKOME KK

Overview
  • Total Patents
    20
  • GoodIP Patent Rank
    183,142
  • Filing trend
    ⇩ 100.0%
About

MARUKOME KK has a total of 20 patent applications. It decreased the IP activity by 100.0%. Its first patent ever was published in 1995. It filed its patents most often in Japan. Its main competitors in its focus markets foods and drinks and pharmaceuticals are LIU ZHENKU, ANHUI JINCAIDI FOOD CO LTD and JIANGSU HUIBO BIOTECHNOLOGY CO LTD.

Patent filings in countries

World map showing MARUKOME KKs patent filings in countries
# Country Total Patents
#1 Japan 20

Patent filings per year

Chart showing MARUKOME KKs patent filings per year from 1900 to 2020

Focus industries

Top inventors

# Name Total Patents
#1 Kitagawa Manabu 7
#2 Ichijo Noriyoshi 6
#3 Nishida Takehiro 5
#4 Nakazawa Takeshi 5
#5 Kitajima Hirokuni 4
#6 Koike Shogo 4
#7 Okada Morio 3
#8 Nakamura Ayano 2
#9 Uehara Yoshio 2
#10 Nakatani Taiga 2

Latest patents

Publication Filing date Title
JP2020130139A Food and drink, night blood pressure lowering agent, pharmaceutical composition, food additive, and supplement
JP2020127373A Koji mold, enzyme of koji mold origin, agent for inhibiting increase of blood sugar level, food and drink, pharmaceutical composition, food additive, supplement and method for producing the same
JP2019030229A Aspergillus oryzae, enzyme derived from aspergillus oryzae, blood glucose level rise inhibitor, food and beverage, pharmaceutical composition, food additive, supplement and manufacturing methods for the same, blood glucose level rise inhibiting method, and sugar uptake promotion method
JP2018201446A Process for producing soybean fermented seasoning
JP2018016618A Angiotensin-converting enzyme inhibitor, composition, production method of the same
JP2018184189A cap
JP2017112902A Flour mix for soybean flour bread
JP2013027339A Vacuum-freeze dry miso soup and method for manufacturing the same
JP2012034619A High concentrated salt seasoning
JP2008125380A Method for producing functional fermented soybean paste
JP2007006833A Method for preparation of soft miso
JP2007006834A Method for preparation of miso and miso food
JP2007006765A Production method of seasoning
JP2006333776A Method for producing miso (fermented soybean paste) with high antioxidant activity
JP2005312438A FOOD MATERIAL WITH HIGH gamma-AMINOBUTYRIC ACID CONTENT AND METHOD FOR PRODUCING THE SAME
JP2006094708A Soymilk food, and method for producing the same
JP2005034144A Fermented soybean paste highly containing isoflavone compound and having good flavor
JP2005000126A Method for producing fermented soybean paste
JP2004187501A Food material highly containing gamma-aminobutyric acid and method for producing the same
JPH08308554A Apparatus for feeding seed malt in inoculation apparatus for solid culture raw material