TAKANO FOODS KK has a total of 52 patent applications. It decreased the IP activity by 50.0%. Its first patent ever was published in 1988. It filed its patents most often in Japan. Its main competitors in its focus markets machines are HOKOKU SHOJI KK, MURATA SANGYO CO LTD and KENSETSU RUBBER KK.
Manufacturing apparatus and manufacturing method of soybean curd
JP2018126113A
Bacillus natto producing nucleic acid-based umami ingredient in natto, method of producing natto with high content of nucleic acid-based umami ingredient, and product
JP2015065954A
Natto with high content of glucose, bacillus natto for making the natto, and manufacturing method of the natto with high content of glucose
JP2014124134A
Method for continuously producing soybean curd
JP2013078289A
Method of producing bacillus natto and natto for suppressing effect of temperature irregularity in natto fermentation chamber
JP2011167168A
Fermented soybean using enzyme-treated soybean
JP2011136700A
Thermally welded natto container
JP2010200723A
Fermented soybean and production method thereof
JP2010099032A
Method for producing steam-cooked soybean, and fermented soybean by using the same
JP2009232818A
Long-life natto and method for producing the same
JP2009232753A
Method for producing steamed soybean by two-step steaming, and fermented soybean using the steamed soybean
JP2008259497A
Method for creating transformant of domestic variety of soybean through agrobacterium and method for acquiring seed of current generation and progeny of transformant in short period of time
JP2009213423A
Bacillus natto with suppressed ammonia production, and natto (fermented soybean) produced using the same
JP2008131935A
Manufacturing method of soy bean curd and mold box used for the method
JP2009039080A
Soft fermented soybean (natto) and method for producing the same
JP2009017799A
Molding implement of cotton tofu (soybean curd)
JP2008005831A
Soymilk-containing soybean curd
JP2008231063A
Bacillus natto vaccine
JP2008206427A
Fermented soybean and anti-allergic composition having enhanced functionality for immunity
