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SEMPIO COMPANY

Overview
  • Total Patents
    19
  • GoodIP Patent Rank
    87,850
  • Filing trend
    ⇩ 100.0%
About

SEMPIO COMPANY has a total of 19 patent applications. It decreased the IP activity by 100.0%. Its first patent ever was published in 2015. It filed its patents most often in Republic of Korea. Its main competitors in its focus markets foods and drinks, biotechnology and pharmaceuticals are KOCHANG COUNTY, SEMPIO FOODS CO and MICROBIAL INST FOR FERMENTATION INDUSTRY.

Patent filings in countries

World map showing SEMPIO COMPANYs patent filings in countries
# Country Total Patents
#1 Republic of Korea 19

Patent filings per year

Chart showing SEMPIO COMPANYs patent filings per year from 1900 to 2020

Focus industries

Top inventors

# Name Total Patents
#1 Hurh Byung Serk 19
#2 Kim Moon Seok 7
#3 Jo Mi Na 5
#4 Kim Dae Eung 5
#5 Chung Shung Kyung 5
#6 Cho Youn Jeung 5
#7 Jeong Hye In 5
#8 Jung Kyung Hoon 5
#9 Bae Hyun Ah 5
#10 Baek Eun Jong 4

Latest patents

Publication Filing date Title
KR20170021278A Functional food composition comprising complex ferment consisting of soybean and barley
KR20180003013A Aspergillus sojae SMF177 strain having high leucine aminopeptidase activity, derived from Korean traditional fermented dried soybean
KR20180003649A Lactobacillus brevis and method for manufacturing fermented daikon composition having improved sourness using the same
KR20170138832A Saccharomyces exiguus having capacity of inhibiting growth and development of Saccharomyces, composition comprising the same and method for manufacturing fermented food using the same
KR20170128926A Kimchi sauce composition containing lactic acid bacteria fermented radish with onion and method for preparing the same
KR20170128932A Lactic acid bacteria fermented rice comprising bay salt and preparation method thereof
KR20170097354A Kimchi sauce composition comprising fermented hot pepper and fermented soybean and method for preparing the same
KR20170087322A Method for preparing traditional vinegar comprising fermentation of natural whole grains giving rich flavor to Korean food
KR20170078306A Aspergillus oryzae SMF119 strain having high leucine aminopeptidase activity, derived from Korean traditional fermented dried soybean
KR20170067357A Method for improving flavor of ginseng
KR20170045050A Cereals fermented by lactic acid bacteria and method for manufacturing the same
KR20170032036A Ginseng tissue culture method for enhancing protopanaxatriol type ginsenosides content
KR20170009140A Saccharomyces cerevisiae having enhanced salt tolerance, sugar tolerance and alcohol tolerance, and method for manufacturing cereal-fermented material using the same
KR20170004627A Unpolished rice of solid-phase fermented by complex microorganisms and method for manufacturing the same
KR20170003289A Strains having high gamma-glutamyltransferase activity, and method for manufacturing food composition and pharmaceutical composition using the same
KR20160147440A Method for manufacturing distilled loquor using starch-fermented material and distilled liquor prepared thereby
KR20160120961A Simultaneous two-step fermentation ginseng black vinegar and method for manufacturing the same
KR20160112704A Composition for anti-fatigue containing aglycone ppd and/or ppt
KR101641509B1 A composition for anti-stress containing aglycone ppd and/or ppt