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NAKANO VINEGAR CO LTD

Overview
  • Total Patents
    391
About

NAKANO VINEGAR CO LTD has a total of 391 patent applications. Its first patent ever was published in 1978. It filed its patents most often in Japan, United States and EPO (European Patent Office). Its main competitors in its focus markets biotechnology, machines and environmental technology are SAFETY ASSOCIATES INC, SERVOCHEM and BIOTEZ BERLIN BUCH GMBH.

Patent filings in countries

World map showing NAKANO VINEGAR CO LTDs patent filings in countries

Patent filings per year

Chart showing NAKANO VINEGAR CO LTDs patent filings per year from 1900 to 2020

Top inventors

# Name Total Patents
#1 Kawamura Kichiya 203
#2 Okumura Hajime 113
#3 Akano Hirofumi 81
#4 Fukaya Masahiro 67
#5 Sato Takeshi 48
#6 Akita Sumio 48
#7 Tsukamoto Yoshinori 43
#8 Yamada Mikio 42
#9 Kawamura Yoshiya 34
#10 Masai Hiroshi 28

Latest patents

Publication Filing date Title
JP2000139391A Whole-grain tofu and its production
JP2000116344A Emulsified-type rice cooking improver and preservable cooked rice using the same
JP2000109088A Bottle accessory holder
JP2000050845A Frozen food coated with egg liquid
JPH11290036A Sesame paste-containing food
JPH11243914A Food or beverage promoting calcium absorption
JPH11196764A Composition for vegetable with dressing
JPH11178565A Mild white vinegar
JPH11123060A Processed food of soybean using germinated soybean and its production
JPH1175860A Esterase structural gene, its transformed strain and production of vinegar using the structural gene
JPH1169956A Frozen kneaded meat product for thawing with micro waves
US5916616A Process for producing starch noodles by extrusion
JPH1146785A Production of 6-kestose oligosaccharide
JPH1146786A New fructan and its production
JPH119228A Preliminary treatment of fish and shellfish
JPH10327789A Batter for fried food
JPH10298003A Composition for retaining freshness of cut vegetable
JPH10286083A Production of fermentation liquor containing gluconic acid and acetic acid
JPH10215861A Phage-resistant natto bacillus and soybean fermented using the same
JPH10191926A High-viscosity seasoning liquid