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TECHNICAL SERVICE INST NAT TAX

Overview
  • Total Patents
    51
About

TECHNICAL SERVICE INST NAT TAX has a total of 51 patent applications. Its first patent ever was published in 2000. It filed its patents most often in Republic of Korea. Its main competitors in its focus markets foods and drinks, biotechnology and environmental technology are GAO BANGQUN, ZHENG CHENGXUAN and PAE SANG MYUN.

Patent filings in countries

World map showing TECHNICAL SERVICE INST NAT TAXs patent filings in countries
# Country Total Patents
#1 Republic of Korea 51

Patent filings per year

Chart showing TECHNICAL SERVICE INST NAT TAXs patent filings per year from 1900 to 2020

Top inventors

# Name Total Patents
#1 Kwon Sang Il 30
#2 Cho Sung Oh 28
#3 Kim Hyung Sick 14
#4 Jung Ji Yong 9
#5 Kim Hyeong Sik 8
#6 Lee Chang Soo 8
#7 Kim Yong Jun 7
#8 Cho Ho Cheol 7
#9 Kim Dae Kwang 7
#10 Song Sung Hean 7

Latest patents

Publication Filing date Title
KR20100040717A Method for preparing the buckwheat wine
KR20100040715A Method for preparing fermented alcoholic drink using paprika
KR20100040718A Method for preparing dried persimmon
KR20100040713A Method for producing fruit wine by the process of blocking tannin and inorganic substance and freezing and defrosting
KR20100040716A Method for preparing the mung bean wine
KR20100040714A Method for preparing fermented fruit alcoholic drink using rubus coreanus miquel and concentrated fruit juice
KR100925892B1 Method for Preparing Fermentated Cherry Elaeagnus Liquor
KR100925891B1 Method for Preparing Distilled Soju Using Unhulled Rice
KR100925889B1 Method for Preparing Fermented Rice Wine Using Foxtail millet
KR100953760B1 Method for preparing fermented alcoholic drink using buck wheat koji
KR100925888B1 Method for Preparing Distilled Soju Using Unhulled Rice and Rice
KR100925890B1 Method for Preparing Beer Using Sweet Potato
KR100942001B1 Blended fruit liquor improving taste and flavor and method for preparing the same
KR100868537B1 Method for preparing fermented rice wine
KR100868578B1 Method for preparing a functional rice wine containing high concentration non-fermentative saccharides
KR100868581B1 Method for preparing functional fermented alcoholic drink using yacon powder
KR100868577B1 Method for preparing fermented rice wine using unhulled rice and rice
KR100868579B1 Method for preparing fermented rice wine using spice and fruit
KR100868580B1 Method for preparing fermented alcoholic drink using rose and extract of rose
KR100814661B1 Method for preparing fruit-rice beer using rice and natural fruit