History
| 1984 /3 | Established as Soi Co., Ltd. (Representative Director: Ishigaki Ruzaburo) |
| 1994/10 | Representative Director Risaburo Ishigaki won the R & D Achievement Award from the Governor of Shizuoka Prefecture “In the research on the production method of fermented soybean foods etc. with functionality” |
| 1997/4 | Ryozaburo Ishigaki won the Director General of Science and Technology Agency (Science and Technology Promotion Award) for the achievement of “Development of salt-free fermented product of whole grain soy flour” |
| 2016/3 | Subscribed from Shizuoka Prefecture the management reform plan approval document |
| 2017/6 | Adopted for “Food Science development subsidy project” by Shizuoka Industry. |
Acquired patent (partial)
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- Propionic acid fermentation product and soybean fermentation product using it PAT NO. 2103310 (Hei 8.10.22)
Japanese Patent Application Nos. 4-358545, 6-197719
- Fermented fermented sesame with antioxidant ability and food using it PAT NO. 3261075 (Hei 13.12.14)
Patent application Hei 9-179509, Patent publication 11-18714
- Quality improver for bread making PAT NO. 3380767 (Hei 14.12.13)
Patent application Hei 11-115020, patent publication 2000-300156
- Miso using oats PAT NO. 3925714 (Hei 19.3.9)
Patent Application 2003-22044, Patent Publication 2004-229555 - Fermented sesame having antioxidative properties, and food containing the same
US．PAT．NO 5891492
- Quality improver for use in producing bread US．PAT．NO 6183787
- Propionic acid fermentation product and soybean fermentation product using it PAT NO. 2103310 (Hei 8.10.22)
(＊The patents acquired by our company are diverse, some of which have acquired overseas patents.)
