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OKUMOTO SEIFUN KK

Overview
  • Total Patents
    64
  • GoodIP Patent Rank
    201,393
  • Filing trend
    ⇩ 100.0%
About

OKUMOTO SEIFUN KK has a total of 64 patent applications. It decreased the IP activity by 100.0%. Its first patent ever was published in 1977. It filed its patents most often in Japan. Its main competitors in its focus markets foods and drinks, environmental technology and basic materials chemistry are SICHUAN JIUJIUAI FOOD CO LTD, XINJIANG WANGYUAN CAMEL MILK IND CO LTD and UNIV EKONOMICZNY WE WROCŁAWIU.

Patent filings in countries

World map showing OKUMOTO SEIFUN KKs patent filings in countries
# Country Total Patents
#1 Japan 64

Patent filings per year

Chart showing OKUMOTO SEIFUN KKs patent filings per year from 1900 to 2020

Top inventors

# Name Total Patents
#1 Murata Shuichi 32
#2 Osei Hirokazu 14
#3 Nishimura Yasuhiro 13
#4 Saito Hirohiko 12
#5 Funakawa Hirokazu 11
#6 Honma Etsuko 11
#7 Okuno Yoshinobu 9
#8 Kanetani Norihiro 9
#9 Tsuchiyama Moriyasu 7
#10 Kai Masaaki 6

Latest patents

Publication Filing date Title
JP2018033444A Hot water elongation inhibitor, and manufacturing method of hot water elongation resistant noodles
JP2018033397A Quick boiled noodles and raw material powder for quick boiled noodles
JP2016220598A Pasta noodle quality improver and pasta
JP2016002000A Low-carbohydrate noodle and flour mix for use in preparation thereof
JP2015065839A Composition for baked confectionery with low carbohydrate, and product therefrom
JP2013233114A Warm water yeast and method of manufacturing the same
JP2012187070A Warm water dough and method for producing the same
JP2011024437A New lactic acid bacterium, and utilization thereof
JP2010158194A Method for producing rice-powder soaker dough
JP2010124737A Preparation for improving tone of color and/or palate feeling of noodle
JP2010013397A Neuroprotectant containing cinnamic acid ester derivative
JP2010000045A Method for producing powder soaker dough of wheat flour for food
JP2009195196A Method for manufacturing bakery product
JP2009142202A Noodle suppressed in getting soggy by boiling, and method for producing the same
JP2009089689A Method for producing ferulic acid ester compound by enzymatic method
JP2008253207A Method for manufacturing dim sum
JP2007320633A Packaging material for use for food and drink for applying slip prevention
JP2007236254A Method for producing country style steamed bean-jam bun
JP2006124370A Anti-ulcer agent
JP2006211938A Arabinogalactan splitting enzyme, method for producing the same, and galactobiose production method using the enzyme