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OYAMA TOFU KK

Overview
  • Total Patents
    17
  • GoodIP Patent Rank
    235,140
About

OYAMA TOFU KK has a total of 17 patent applications. Its first patent ever was published in 1998. It filed its patents most often in Japan. Its main competitors in its focus markets foods and drinks are KUTI JANOS, ASANO SHOKUHIN KK and WECK GES MIT BESCHRAENKTER HAF.

Patent filings in countries

World map showing OYAMA TOFU KKs patent filings in countries
# Country Total Patents
#1 Japan 17

Patent filings per year

Chart showing OYAMA TOFU KKs patent filings per year from 1900 to 2020

Focus industries

# Industry
#1 Foods and drinks

Focus technologies

# Technology
#1 Foods

Top inventors

# Name Total Patents
#1 Kato Keitaro 17
#2 Tejima Eizo 6
#3 Koyama Shigeru 5
#4 Ibe Sachie 2
#5 Yoshiba Mineko 2
#6 Ezure Yoji 2
#7 Onga Tsutomu 2
#8 Nakano Yoshihisa 1
#9 Watanabe Yasuaki 1
#10 Funatsu Kenichi 1

Latest patents

Publication Filing date Title
JP2016192958A Edible spread
JP2012213329A Confectionery consisting mainly of tofu, and method for producing the same
JP2011172551A Convenient threading fermented soybeans which economically save resources and can directly be mixed to give seasoned fermented soybeans
JP2011031984A Resource-saving, low cost and convenient packaging container
JP2011000114A Cooked tofu
JP2007117072A Fiber or film-like formed food containing soy bean protein
JP2006204164A Paste-formed spicy welsh onion and method for producing the same
JP2005151955A Natto-processed food and method for producing the same
JP2005035663A Extension of shelf life of fermented soybean related products, by means of versatile subdivision packaging system capable of providing universal design and of combination of gas permeability characteristics of subdivision packaging material
JP2004057187A Fermented soybeans contained in bag
JP2003054633A Continuum of food containers with rib
JP2003226332A Piled up thin container
JP2002306107A Welsh onion-containing natto
JP2002291436A Fermented soybeans mixed with buckwheat and yam
JP2001231481A Ground and thread fermented soybean mixed with organic acid such as vinegar
JP2001120212A Natto with cereal
JP2000152779A Bamboo grass natto produced using bacillus subtilis natto isolated from bamboo grass and other similar strain