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MOMOYA KK

Overview
  • Total Patents
    47
  • GoodIP Patent Rank
    196,798
  • Filing trend
    ⇩ 66.0%
About

MOMOYA KK has a total of 47 patent applications. It decreased the IP activity by 66.0%. Its first patent ever was published in 1985. It filed its patents most often in Japan, United States and China. Its main competitors in its focus markets pharmaceuticals and foods and drinks are QUEGEN BIOTECH CO LTD, SUZHOU ZHIHE STRUCTURAL PHARMACEUTICAL TECH CO LTD and KOCHI PREFECTURAL PUBLIC UNIV CORP.

Patent filings in countries

World map showing MOMOYA KKs patent filings in countries
# Country Total Patents
#1 Japan 43
#2 United States 2
#3 China 1
#4 Republic of Korea 1

Patent filings per year

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

Focus industries

Top inventors

# Name Total Patents
#1 Izumo Koji 26
#2 Morita Akihiro 19
#3 Yoshida Mutsuko 13
#4 Takashige Yoji 12
#5 Kawasaki Wataru 10
#6 Yamazaki Kyoko 9
#7 Saka Tomohide 7
#8 Kojima Jinichiro 7
#9 Hashiguchi Kenji 7
#10 Kamimura Yuya 6

Latest patents

Publication Filing date Title
US2018110821A1 Anti-fatigue food composition and anti-fatigue agent
KR20180044793A Anti-fatigue food composition and anti-fatigue agent
JP2014045693A Production method of black garlic extract and use thereof
JP2012110320A Method for utilizing aqueous garlic extract solution
JP2011188875A Production of processed food using heated soy sauce
JP2010246501A Squid processed food and method for producing the same
JP2010000065A Kimchi flavor food and method for producing the same
JP2009213412A Animal oil and fat-containing spread
JP2009159859A Food boiled down in soy, free from raising blood glucose level, and suitable for low salinity
JP2009131183A Lactic acid fermented food of rice, and method for producing the same
JP2009072107A Method for producing processed food using raw soy sauce
JP2009005586A Method for producing processed food using fired soy sauce
JP2008184390A Inhibitor of blood glucose level increase and application thereof
JP2008173066A Raw material of bean curd processed food and production of bean curd processed food
JP2007126365A Antiallergic agent comprising culture of lactobacillus plantarum as active ingredient
JP2007077054A Body fat rate-reducing agent consisting of microbial cell of lactobacillus plantarum as active ingredient
JP2006240991A Antioxidant using extract of green algae belonging to the genus monostroma as active ingredient
JP2006225279A Body fat percentage reducing agent and food containing the same
JP2006180842A Half dried tofuyo food and method for producing the same
JP2005110566A Mew lactic acid bacterium, antimicrobial substance produced by the lactic acid bacterium and method for producing the same