CA1185429A - Fishing bait - Google Patents
Fishing baitInfo
- Publication number
- CA1185429A CA1185429A CA000411543A CA411543A CA1185429A CA 1185429 A CA1185429 A CA 1185429A CA 000411543 A CA000411543 A CA 000411543A CA 411543 A CA411543 A CA 411543A CA 1185429 A CA1185429 A CA 1185429A
- Authority
- CA
- Canada
- Prior art keywords
- bait
- flour
- substance
- fat
- colouring
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 239000000126 substance Substances 0.000 claims abstract description 27
- 241000251468 Actinopterygii Species 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000004040 coloring Methods 0.000 claims abstract description 15
- 235000013339 cereals Nutrition 0.000 claims abstract description 6
- 239000011159 matrix material Substances 0.000 claims abstract description 6
- 230000006866 deterioration Effects 0.000 claims abstract description 4
- 150000005846 sugar alcohols Polymers 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims description 16
- 230000008093 supporting effect Effects 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 238000013270 controlled release Methods 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 2
- 229920000881 Modified starch Polymers 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 240000006394 Sorghum bicolor Species 0.000 claims description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000015278 beef Nutrition 0.000 claims description 2
- 235000009973 maize Nutrition 0.000 claims description 2
- 235000015277 pork Nutrition 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 239000003760 tallow Substances 0.000 claims description 2
- 235000019714 Triticale Nutrition 0.000 claims 1
- 241000228158 x Triticosecale Species 0.000 claims 1
- 239000003925 fat Substances 0.000 abstract description 9
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract description 3
- 239000003906 humectant Substances 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 239000003963 antioxidant agent Substances 0.000 abstract 1
- 235000006708 antioxidants Nutrition 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 description 8
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 4
- 229940069338 potassium sorbate Drugs 0.000 description 4
- 235000010241 potassium sorbate Nutrition 0.000 description 4
- 239000004302 potassium sorbate Substances 0.000 description 4
- 235000019871 vegetable fat Nutrition 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- 238000000354 decomposition reaction Methods 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 235000019737 Animal fat Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000238424 Crustacea Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000251539 Vertebrata <Metazoa> Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 239000005667 attractant Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000031902 chemoattractant activity Effects 0.000 description 1
- 229940000425 combination drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000003628 erosive effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K97/00—Accessories for angling
- A01K97/04—Containers for bait; Preparation of bait
- A01K97/045—Preparation of bait; Ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/80—Feeding-stuffs specially adapted for particular animals for aquatic animals, e.g. fish, crustaceans or molluscs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
- Y02A40/818—Alternative feeds for fish, e.g. in aquacultures
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Animal Husbandry (AREA)
- Environmental Sciences (AREA)
- Zoology (AREA)
- Insects & Arthropods (AREA)
- Marine Sciences & Fisheries (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Biodiversity & Conservation Biology (AREA)
- Birds (AREA)
- Fodder In General (AREA)
- Feed For Specific Animals (AREA)
- Compositions Of Macromolecular Compounds (AREA)
Abstract
ABSTRACT
An artificial or synthetic fishing bait, which is pliable and formable, and which has a shelf-life of up to six months at ambient conditions, has flavouring and/or colouring substances contained in a support matrix or structure formed from a combination of cereal, water and hydrogenated fats. Hydrolyzed vegetable proteins and polyhydric alcohols may be added to increase the attractiveness of the bait to fish and to inhibit the deterioration of the bait, which may also contain humectants, preservatives and anti-oxidants.
An artificial or synthetic fishing bait, which is pliable and formable, and which has a shelf-life of up to six months at ambient conditions, has flavouring and/or colouring substances contained in a support matrix or structure formed from a combination of cereal, water and hydrogenated fats. Hydrolyzed vegetable proteins and polyhydric alcohols may be added to increase the attractiveness of the bait to fish and to inhibit the deterioration of the bait, which may also contain humectants, preservatives and anti-oxidants.
Description
BACKGRO~ND OF THE INVENTION
(1) Field of_the Invention:
This invention relates to an ar-tificial or synthetic fishing bait.
(1) Field of_the Invention:
This invention relates to an ar-tificial or synthetic fishing bait.
(2) Brief description of the Prior Art:
With the rapid advances in technology in the las-t decade or so, which have led to a reduction in working hours, people f.rom all walks of life now have more time available to devote to leisure and recreational activities such as fishing.
To attract the fish, and to induce them to -take the hook, the fisherman attaches a piece of bait to the hook. When the fish swalLow the bait and the hook, they are caught and may be reeled in. (The expression "fish"
is used broadly to include all marine life such as vertebrates and crustaceans, and the expression "hook"
is used to include any object which is normally used to carry the bait or lure and which is normally swallowed, wholly or partly, by the fish.) While a wide range of edible substances may be used as bait, it has been shown that fish display stronger preferences for certain worms, pieces of fish meat, crustaceous or similar organic matter.
All these baits are subject to bacterial decom-position and so require refrigerated storage conditions to prevent rapid spoilage, the spoilage being indicated by unpleasant odours. In addition, the decomposition of the bait reduces its attractiveness to the fish and so frequent replacement of the bait becomes necessary~
Many fishermen fish in rivers or lakes located in remo'ce areas or from boats and often do not have access - 2 - ~
to refrigerated storage for their bait and they are unable to obtain fresh supplies of bait at frequent intervals.
Any bait which is not used during a fishing trip is usually in a state of advanced decomposition and cannot be stored for later use, representing a financial loss to the fisherman.
In addition, many species of fish show a distinct preference for certain types of bait and if the fisherman does not ha~re that particular bait available, his chances of success are small.
~IEF SUMI~ARY OF T~E PRESENT INVENTION
It is an object of the present invention to provide an artificial or synthetic bait for fishing which is attractive to fish and which will induce them to take the bait and become caught.
It is a preferred object to provide such a bait which is more attractive to fish than the natural baits presently used.
It is a further preferred object to provide a bait which may be kept at room temperature and which does not req~re storage under refrigerated conditions.
Other preferred objects of the present invention will become apparent from the following description.
In one aspect the present invention resides in an artificial or synthetic fishing bait which is pliable and formable and substantially shelf~stable, the bait comprising, in combination:
a cereal substance;
water; and a hydrogenated fat.
1 Preferably the ~ait further includes hydrolyzed veget-able proteins and polyhydric alcohols which delay the deterior-ation of the bait under non-refrigerated conditions, Preferably the bait is shelf-stable at ambient temperatures and conditions for up to six months, The expression ambient temperatures shall include temperatures around 20C.
Preferably the bait further includes one or more colour-ing substances to increase the attractiveness of the bait to the fish and to induce the fish to ingest the bait in preference -to ~0 natural food.
Preferably the bait further includes flavouring sub-stances ~hich, upon immersion of the bait in water, slowl~
diffuse into the surrounding water to attract the fish.
Preferably the bait contains t~o or more colouring sub-stances of which at least one is water soluble to enable a con-trolled release of the colouring substances into the surrounding waterl the combina-tion of the colouring and flavouring subs-tances making the bait highly attractive to the fish.
Preferably the hydrogenated fats act as a supporting matrix or structure for the flavouring and colouring substances, while enabling the bait to be pliable and formable about the hook.
Suitable hydrogenated fats include animal fats such as tallow, beef, mutton, pork and chicken fats, vegetable fats such as those used in the manufacture of margarine or butter fats.
Preferably, as a source of amino-acids, the h~drogenated fa-ts act as an attractant for the fish.
Preferably the cereal substances act to bind the matrix together and may include wheaten flour, maize flour~
rye flour, oa-ten flour, barley flour, rice flour, sorghum flour, triticate or pre-gelatinized starch.
The bait may also include emulsifiers, plasticizers, humectants, preservatives (e.g. potassium sorbate) and anti~oxidants to improve the pliability, formability and shelf-life of the bait.
In the second aspect the present invention resides in an artificial or synthetic fishing bait comprising, in combination:
a cereal substance;
water;
a polyhydric alcohol;
a hydrogenated fat;
at least one flavouring substance; and at least one colouring substance;
the fat, in the aqueous phase, providing a support-ing matrix or structure in which the flavouring substance(s) is/are dissolved and released, and in which the colouring substance(s) is/are partially or wholly dissolved in the lipid phase to diffuse partially or wholly into the water surrounding the bait to attract fish;
the bait being pliable and formable and substantially shelf-stable a-t ambient temperatures and conditions for up to six months.
DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS OF THE
-INVENTION:
To enable the invention to be fully understood, a number of examples will now be described.
EXAMPLE 1:
A composition comprising:
%~
Percen-tage (by weigh-t) Hydrogenated animaland/or vegetable fat 15.00 Sterilized wheat flour 44.00 - Vegetable oil 8.50 Flavour extrac-t 4.~9 Hydrolyzed vegetable protein2.00 Water 24.00 Salt (Na Cl~ 0.80 Potassium sorbate 0.50 Sodium meta bi sulphite 0.01 . Oil soluble dye 0.10 Water soluble dye 0.10 EXAMPLE 2:
A composition comprising:
Percentage (by wei~h~
Hydrogenated animal and/or vegetable fat 20.00 Sterilized wheat flour 50.00 Flavour extrac-t 0.10 Hydrolyzed vegetable protein7.50 Water 18.00 Salt (Na Cl) 3.00 Potassium sorbate 0.80 Sodium meta bi sulphite 0.20 Oil soluble dye 0.20 Water soluble dye 0.20 EXAMPLE 3:
A substance comprising:
Percenta~e (by weight) Hydrogenated animal and/or vegetable fat 24.00 30 Glycerol 8.00 Pre-~el.atinized starch 10.00 ~Contd.) Percentage (by weigh-t~
Soya Protein 10.00 Flavouring substances0.20 Hydrolyzed vegetable protein 6.00 Water 40.00 Salt (Na Cl) 1.00 Potassium sorbate 0.20 Sodium meta bi sulphite0.20 Oil soluble dye 0.20 Water soluble dye 0.20 The ~ormulae cited are inclusive but not limited to the ~uantities of the particular ingredients used in these formulae.
The ~lavouring and colouring substances are standard commercially available products.
The resultant bait is pliable and can be easily -~formed about a hook so that the hook may be covered. The bait remains on the hook for a considerable period of time despite the eroding and attritive action of the water. Experiments have shown that the bait has a shelf-life, under ambient temperatures and conditions, of up to six months and shows little deterioration under non-refrigerated conditions.
Various changes and modifications may be made to the embodiments described without departing from the scope o~ the present invention as defined in the Claims.
With the rapid advances in technology in the las-t decade or so, which have led to a reduction in working hours, people f.rom all walks of life now have more time available to devote to leisure and recreational activities such as fishing.
To attract the fish, and to induce them to -take the hook, the fisherman attaches a piece of bait to the hook. When the fish swalLow the bait and the hook, they are caught and may be reeled in. (The expression "fish"
is used broadly to include all marine life such as vertebrates and crustaceans, and the expression "hook"
is used to include any object which is normally used to carry the bait or lure and which is normally swallowed, wholly or partly, by the fish.) While a wide range of edible substances may be used as bait, it has been shown that fish display stronger preferences for certain worms, pieces of fish meat, crustaceous or similar organic matter.
All these baits are subject to bacterial decom-position and so require refrigerated storage conditions to prevent rapid spoilage, the spoilage being indicated by unpleasant odours. In addition, the decomposition of the bait reduces its attractiveness to the fish and so frequent replacement of the bait becomes necessary~
Many fishermen fish in rivers or lakes located in remo'ce areas or from boats and often do not have access - 2 - ~
to refrigerated storage for their bait and they are unable to obtain fresh supplies of bait at frequent intervals.
Any bait which is not used during a fishing trip is usually in a state of advanced decomposition and cannot be stored for later use, representing a financial loss to the fisherman.
In addition, many species of fish show a distinct preference for certain types of bait and if the fisherman does not ha~re that particular bait available, his chances of success are small.
~IEF SUMI~ARY OF T~E PRESENT INVENTION
It is an object of the present invention to provide an artificial or synthetic bait for fishing which is attractive to fish and which will induce them to take the bait and become caught.
It is a preferred object to provide such a bait which is more attractive to fish than the natural baits presently used.
It is a further preferred object to provide a bait which may be kept at room temperature and which does not req~re storage under refrigerated conditions.
Other preferred objects of the present invention will become apparent from the following description.
In one aspect the present invention resides in an artificial or synthetic fishing bait which is pliable and formable and substantially shelf~stable, the bait comprising, in combination:
a cereal substance;
water; and a hydrogenated fat.
1 Preferably the ~ait further includes hydrolyzed veget-able proteins and polyhydric alcohols which delay the deterior-ation of the bait under non-refrigerated conditions, Preferably the bait is shelf-stable at ambient temperatures and conditions for up to six months, The expression ambient temperatures shall include temperatures around 20C.
Preferably the bait further includes one or more colour-ing substances to increase the attractiveness of the bait to the fish and to induce the fish to ingest the bait in preference -to ~0 natural food.
Preferably the bait further includes flavouring sub-stances ~hich, upon immersion of the bait in water, slowl~
diffuse into the surrounding water to attract the fish.
Preferably the bait contains t~o or more colouring sub-stances of which at least one is water soluble to enable a con-trolled release of the colouring substances into the surrounding waterl the combina-tion of the colouring and flavouring subs-tances making the bait highly attractive to the fish.
Preferably the hydrogenated fats act as a supporting matrix or structure for the flavouring and colouring substances, while enabling the bait to be pliable and formable about the hook.
Suitable hydrogenated fats include animal fats such as tallow, beef, mutton, pork and chicken fats, vegetable fats such as those used in the manufacture of margarine or butter fats.
Preferably, as a source of amino-acids, the h~drogenated fa-ts act as an attractant for the fish.
Preferably the cereal substances act to bind the matrix together and may include wheaten flour, maize flour~
rye flour, oa-ten flour, barley flour, rice flour, sorghum flour, triticate or pre-gelatinized starch.
The bait may also include emulsifiers, plasticizers, humectants, preservatives (e.g. potassium sorbate) and anti~oxidants to improve the pliability, formability and shelf-life of the bait.
In the second aspect the present invention resides in an artificial or synthetic fishing bait comprising, in combination:
a cereal substance;
water;
a polyhydric alcohol;
a hydrogenated fat;
at least one flavouring substance; and at least one colouring substance;
the fat, in the aqueous phase, providing a support-ing matrix or structure in which the flavouring substance(s) is/are dissolved and released, and in which the colouring substance(s) is/are partially or wholly dissolved in the lipid phase to diffuse partially or wholly into the water surrounding the bait to attract fish;
the bait being pliable and formable and substantially shelf-stable a-t ambient temperatures and conditions for up to six months.
DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS OF THE
-INVENTION:
To enable the invention to be fully understood, a number of examples will now be described.
EXAMPLE 1:
A composition comprising:
%~
Percen-tage (by weigh-t) Hydrogenated animaland/or vegetable fat 15.00 Sterilized wheat flour 44.00 - Vegetable oil 8.50 Flavour extrac-t 4.~9 Hydrolyzed vegetable protein2.00 Water 24.00 Salt (Na Cl~ 0.80 Potassium sorbate 0.50 Sodium meta bi sulphite 0.01 . Oil soluble dye 0.10 Water soluble dye 0.10 EXAMPLE 2:
A composition comprising:
Percentage (by wei~h~
Hydrogenated animal and/or vegetable fat 20.00 Sterilized wheat flour 50.00 Flavour extrac-t 0.10 Hydrolyzed vegetable protein7.50 Water 18.00 Salt (Na Cl) 3.00 Potassium sorbate 0.80 Sodium meta bi sulphite 0.20 Oil soluble dye 0.20 Water soluble dye 0.20 EXAMPLE 3:
A substance comprising:
Percenta~e (by weight) Hydrogenated animal and/or vegetable fat 24.00 30 Glycerol 8.00 Pre-~el.atinized starch 10.00 ~Contd.) Percentage (by weigh-t~
Soya Protein 10.00 Flavouring substances0.20 Hydrolyzed vegetable protein 6.00 Water 40.00 Salt (Na Cl) 1.00 Potassium sorbate 0.20 Sodium meta bi sulphite0.20 Oil soluble dye 0.20 Water soluble dye 0.20 The ~ormulae cited are inclusive but not limited to the ~uantities of the particular ingredients used in these formulae.
The ~lavouring and colouring substances are standard commercially available products.
The resultant bait is pliable and can be easily -~formed about a hook so that the hook may be covered. The bait remains on the hook for a considerable period of time despite the eroding and attritive action of the water. Experiments have shown that the bait has a shelf-life, under ambient temperatures and conditions, of up to six months and shows little deterioration under non-refrigerated conditions.
Various changes and modifications may be made to the embodiments described without departing from the scope o~ the present invention as defined in the Claims.
Claims (5)
1. An artificial or synthetic bait comprising in combination:
a cereal substance;
water;
a hydrogenated fat;
at least one flavouring substance;
at least one colouring substance; and a polyhydric alcohol to delay the deterioration of the bait under non-refrigerated conditions; wherein:
the hydrogenated fat provides a supporting matrix or structure in which the other components of the bait are dissolved or suspended in a manner which permits the controlled release of said flavouring and colouring substances into the water surrounding the bait to attract fish; and the bait is pliable and formable about a fishing hook and is substantially shelf-stable.
a cereal substance;
water;
a hydrogenated fat;
at least one flavouring substance;
at least one colouring substance; and a polyhydric alcohol to delay the deterioration of the bait under non-refrigerated conditions; wherein:
the hydrogenated fat provides a supporting matrix or structure in which the other components of the bait are dissolved or suspended in a manner which permits the controlled release of said flavouring and colouring substances into the water surrounding the bait to attract fish; and the bait is pliable and formable about a fishing hook and is substantially shelf-stable.
2. A bait as claimed in claim 1 wherein:
the colouring substance or substances includes at least one water-soluble colouring substance and at least one oil-soluble colouring substance to enable a controlled release of the colouring substances to the water surrounding the bait.
the colouring substance or substances includes at least one water-soluble colouring substance and at least one oil-soluble colouring substance to enable a controlled release of the colouring substances to the water surrounding the bait.
3. A bait as claimed in claim 1 wherein:
the hydrogenated fat is made from tallow, beef fat, mutton fat, pork fat and/or chicken fat.
the hydrogenated fat is made from tallow, beef fat, mutton fat, pork fat and/or chicken fat.
4. A bait as claimed in claim 1 wherein the cereal substance includes:
wheaten flour, maize flour, rye flour, oaten flour, barley flour, rice flour, sorghum flour, triticale and/or starch and co-operates with the hydrogenated fat to form the supporting matrix or structure.
wheaten flour, maize flour, rye flour, oaten flour, barley flour, rice flour, sorghum flour, triticale and/or starch and co-operates with the hydrogenated fat to form the supporting matrix or structure.
5. A bait as claimed in claim 4 wherein:
the starch is a pre-gelatinized starch.
the starch is a pre-gelatinized starch.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AUPF0776 | 1981-09-16 | ||
| AUPF077681 | 1981-09-16 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1185429A true CA1185429A (en) | 1985-04-16 |
Family
ID=3769208
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000411543A Expired CA1185429A (en) | 1981-09-16 | 1982-09-16 | Fishing bait |
Country Status (9)
| Country | Link |
|---|---|
| EP (1) | EP0100317A4 (en) |
| JP (1) | JPS58501493A (en) |
| CA (1) | CA1185429A (en) |
| GB (1) | GB2124866B (en) |
| HK (1) | HK59885A (en) |
| NZ (1) | NZ201939A (en) |
| SG (1) | SG40585G (en) |
| WO (1) | WO1983000984A1 (en) |
| ZA (1) | ZA826790B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2641941B1 (en) * | 1989-01-26 | 1994-05-20 | Pesche Bernard | SHEET BASED ON A FORMED GELLI PASTE |
| KR0141362B1 (en) * | 1989-04-27 | 1998-06-01 | 몰톤 피터 | Fish bait |
| US5197219A (en) * | 1990-06-22 | 1993-03-30 | Marco Seattle, Inc. | Artificial bait for fish and shellfish |
| US6037039A (en) * | 1994-01-31 | 2000-03-14 | Daiwa Seiko, Inc. | Biodegradable article |
| JP4214665B2 (en) * | 2000-07-25 | 2009-01-28 | ソニー株式会社 | Playback device |
| US6796079B1 (en) * | 2002-11-15 | 2004-09-28 | Mccain J. Scott | Soluble, moving, sound producing bait apparatus and method |
| CN103609539A (en) * | 2013-12-12 | 2014-03-05 | 王敬侠 | Fishing bait and formula of bait |
| CN105941359A (en) * | 2016-05-19 | 2016-09-21 | 覃政强 | Omnivorous fish bait and preparation method thereof |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1593904A (en) * | 1925-08-12 | 1926-07-27 | Ivan H Lasher | Catfish bait |
| US1795238A (en) * | 1928-05-19 | 1931-03-03 | Dellas J Spence | Fish bait |
| US3322544A (en) * | 1963-09-17 | 1967-05-30 | Yakstis Stanley | Method of preparing fish bait |
| AU1569966A (en) * | 1967-11-29 | 1969-06-05 | A fish bait | |
| US3607295A (en) * | 1968-10-18 | 1971-09-21 | Dee R Morgan | Plastic moldable composition useful as a fish bait |
| FR2145785A5 (en) * | 1971-07-12 | 1973-02-23 | Aliment Essentiel | Sardine bait - contains a roe-like mixture of corn particles with additives |
| US3903304A (en) * | 1973-11-13 | 1975-09-02 | Us Commerce | Acylated myofibrillar protein binder for aquacultural feeds and fish baits |
-
1982
- 1982-09-16 NZ NZ201939A patent/NZ201939A/en unknown
- 1982-09-16 EP EP19820902705 patent/EP0100317A4/en not_active Withdrawn
- 1982-09-16 WO PCT/AU1982/000156 patent/WO1983000984A1/en not_active Application Discontinuation
- 1982-09-16 GB GB08326695A patent/GB2124866B/en not_active Expired
- 1982-09-16 JP JP57502730A patent/JPS58501493A/en active Pending
- 1982-09-16 CA CA000411543A patent/CA1185429A/en not_active Expired
- 1982-09-16 ZA ZA826790A patent/ZA826790B/en unknown
-
1985
- 1985-05-30 SG SG405/85A patent/SG40585G/en unknown
- 1985-08-08 HK HK598/85A patent/HK59885A/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| GB2124866A (en) | 1984-02-29 |
| SG40585G (en) | 1985-12-13 |
| WO1983000984A1 (en) | 1983-03-31 |
| HK59885A (en) | 1985-08-16 |
| EP0100317A1 (en) | 1984-02-15 |
| GB8326695D0 (en) | 1983-11-09 |
| ZA826790B (en) | 1983-07-27 |
| GB2124866B (en) | 1985-02-27 |
| JPS58501493A (en) | 1983-09-08 |
| EP0100317A4 (en) | 1985-09-16 |
| NZ201939A (en) | 1986-10-08 |
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