KR100385572B1 - Fishing Bait and Method of Manufacturing the same - Google Patents
Fishing Bait and Method of Manufacturing the same Download PDFInfo
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- KR100385572B1 KR100385572B1 KR10-2000-0059146A KR20000059146A KR100385572B1 KR 100385572 B1 KR100385572 B1 KR 100385572B1 KR 20000059146 A KR20000059146 A KR 20000059146A KR 100385572 B1 KR100385572 B1 KR 100385572B1
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 241000209140 Triticum Species 0.000 claims abstract description 28
- 235000021307 Triticum Nutrition 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 21
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 20
- 235000009566 rice Nutrition 0.000 claims abstract description 20
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 14
- 235000013599 spices Nutrition 0.000 claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 238000003801 milling Methods 0.000 claims abstract description 4
- 238000007493 shaping process Methods 0.000 claims abstract description 3
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 240000005979 Hordeum vulgare Species 0.000 claims abstract 3
- 238000000034 method Methods 0.000 claims description 9
- 230000000694 effects Effects 0.000 abstract description 6
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 4
- 239000002245 particle Substances 0.000 abstract description 4
- 241000209094 Oryza Species 0.000 description 16
- 241000209219 Hordeum Species 0.000 description 11
- 241000251468 Actinopterygii Species 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 108010068370 Glutens Proteins 0.000 description 4
- 238000003912 environmental pollution Methods 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 235000021312 gluten Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 238000012851 eutrophication Methods 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 241001062472 Stokellia anisodon Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229940100445 wheat starch Drugs 0.000 description 2
- 206010003497 Asphyxia Diseases 0.000 description 1
- 241001609213 Carassius carassius Species 0.000 description 1
- 241000195628 Chlorophyta Species 0.000 description 1
- 241000252233 Cyprinus carpio Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 239000004321 EU approved sweetener Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000361919 Metaphire sieboldi Species 0.000 description 1
- 241000382353 Pupa Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000000779 depleting effect Effects 0.000 description 1
- 238000009837 dry grinding Methods 0.000 description 1
- 241001233061 earthworms Species 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 238000003911 water pollution Methods 0.000 description 1
- 235000020985 whole grains Nutrition 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
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Animal Husbandry (AREA)
- Environmental Sciences (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Biodiversity & Conservation Biology (AREA)
- Birds (AREA)
- Marine Sciences & Fisheries (AREA)
- Insects & Arthropods (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Physiology (AREA)
- Cereal-Derived Products (AREA)
- Fodder In General (AREA)
Abstract
본 발명의 일 측면에 따른 낚시용 떡밥은, 입자크기 3㎜ 내외의 밀씨눈 87∼95 wt%에 분말 형태의 콩, 보리, 향신료를 상호 균등한 비율로 배합하고 균질화하여 이루어지는 것을 특징으로 하고, 본 발명의 다른 측면에 따른 낚시용 떡밥의 제조방법은, 제분과정에서 밀씨눈을 분리하여 추출하는 단계; 상기 밀씨눈을 120∼180℃의 온도에서 표면이 연갈색을 유지할 때까지 소정시간 볶아서 지방의 80∼92%를 제거하는 단계; 및 상기 밀씨눈을 3㎜ 가량의 크기로 정형하고 여기에 분말 형태의 콩, 보리, 향신료 및 황토분을 적량 혼합하는 단계를 포함하여 이루어지는 것을 특징으로 한다.The rice cake for fishing according to an aspect of the present invention is characterized in that it is made by mixing and homogenizing the beans, barley and spices in powder form in an equal proportion to 87-95 wt% of wheat seed with a particle size of about 3 mm, According to another aspect of the present invention, there is provided a method of manufacturing a rice cake for fishing, comprising: separating and extracting wheat seeds from the milling process; Roasting the wheat seed eye at a temperature of 120 to 180 ° C. for a predetermined time to remove 80 to 92% of the fat; And shaping the wheat seed into a size of about 3 mm and mixing a proper amount of soybean, barley, spice and ocher powder in powder form.
이에 따라 집어효과를 향상하여 어획을 증대하면서도 부패에 따른 환경오염의 유발을 억제하는 효과가 있다.Accordingly, the catch effect is increased to increase the catch while suppressing the pollution caused by the corruption.
Description
본 발명은 낚시용 떡밥 및 그 제조방법에 관한 것으로서, 보다 상세하게는 집어 효과를 향상하여 어획을 증대하면서도 부패에 따른 환경오염의 유발을 억제하는 낚시용 떡밥 및 그 제조방법에 관한 것이다.The present invention relates to a fishing rice cake and a method for manufacturing the same, and more particularly, to a fishing rice cake and a method for manufacturing the same to improve the picking effect to increase the catch while suppressing the occurrence of environmental pollution due to corruption.
근래 들어 다방면에 걸쳐 새로운 여가활동이 활발히 도입되고 있는 가운데 낚시에 대한 인기가 시들지 않고 있는바, 이는 각종 장비를 전문화·고급화하고 낚시 정보를 보편화·체계화하려는 노력에 기인한다.Recently, new leisure activities have been actively introduced in various fields, and the popularity of fishing has not withered. This is attributable to the efforts to specialize and upgrade various equipments and to generalize and organize fishing information.
주지하는 것처럼 어종에 따른 미끼로서 떡밥, 지렁이, 구더기, 루어 등이 사용되는데, 떡밥은 가장 인공적인 요소를 많이 내포하고 있어 개발의 여지가 크다고 할 수 있다.As it is known, rice cakes, earthworms, maggots, lures, etc. are used as baits according to fish species, and rice cakes contain many of the most artificial elements.
통상적인 떡밥은 깻묵, 콩, 보리, 밀가루를 주성분으로 하고 여기에 밥이나 기름을 첨가하고 분말화하는 구성을 지닌다. 낚시에 관련된 기술의 숙련도나 적절한 장소의 선택을 차지하고라도 미끼의 성분에 따라 개개인의 어획에 큰 차이를 보이고 있다.Conventional rice cakes are composed of jelly, soybeans, barley, and wheat flour, and the rice or oil is added and powdered. Even if the skill of fishing related skills and the selection of the proper place are taken, there is a big difference in individual fishing depending on the lure composition.
또한 떡밥은 다른 종류의 미끼와는 달리 부패되는 과정에서 저수지나 호수의 부영양화를 초래하는 등 환경오염의 우려가 높은 폐단이 있다.Also, unlike other kinds of bait, rice cakes have a high risk of environmental pollution, such as causing eutrophication of reservoirs and lakes in the process of decay.
이에 따라 본 발명은 상기한 점에 착안하는 것으로서, 집어 효과를 향상하여 어획을 증대하면서도 부패에 따른 환경오염의 유발을 억제하는 낚시용 떡밥 및 그 제조방법을 제공하는 것을 그 목적으로 한다.Accordingly, an object of the present invention is to provide a fishing rice cake and a method of manufacturing the same for improving the picking effect to increase the catch while suppressing the occurrence of environmental pollution due to corruption.
이러한 목적을 달성하기 위해 본 발명의 일 측면에 따른 낚시용 떡밥은, 입자 크기 3㎜ 내외의 밀씨눈 87∼95wt%에 분말 형태의 콩, 보리, 향신료를 상호 균등한 비율로 배합하고 균질화하여 이루어지는 것을 특징으로 한다.In order to achieve the above object, the fishing rice cake according to an aspect of the present invention is made by mixing and homogenizing a bean, barley and spices in powder form in an equal proportion to 87-95 wt% of wheat seed with a particle size of about 3 mm. It is characterized by.
이때 상기 밀씨눈, 콩, 보리, 향신료 전체 배합 중량의 5% 범위로 황토분을 추가하고 균질화하는 것도 가능하다.At this time, it is also possible to add and homogenize ocher powder in the range of 5% of the total weight of the wheat seed, soybean, barley and spices.
또, 본 발명의 다른 측면에 따른 낚시용 떡밥의 제조방법은, 제분과정에서 밀씨눈을 분리하여 추출하는 단계; 상기 밀씨눈을 120∼180℃의 온도에서 표면이 연갈색을 유지할 때까지 소정시간 볶아서 지방의 80∼92%를 제거하는 단계; 및 상기 밀씨눈을 3㎜ 가량의 크기로 정형하고, 여기에 분말 형태의 콩, 보리, 향신료 및 황토분을 적량 혼합하는 단계를 포함하여 이루어지는 것을 특징으로 한다.In addition, the manufacturing method of the rice cake for fishing according to another aspect of the present invention, the step of separating and extracting wheat seeds in the milling process; Roasting the wheat seed eye at a temperature of 120 to 180 ° C. for a predetermined time to remove 80 to 92% of the fat; And shaping the wheat seed into a size of about 3 mm, and mixing a proper amount of soybean, barley, spice and ocher powder in powder form.
이와 같은 구성의 떡밥은 소량을 사용하더라도 잉어, 붕어, 향어, 빙어 등의 물고기에 대한 집어력이 높아지고 콩이나 보리와 같은 곡물의 함유량이 현저히 적어 수질을 악화시키지 않게 된다.Even if a small amount of the rice cake in such a configuration is used, the catching power of fish such as carp, crucian carp, smelt, and smelt increases, and the content of grains such as soybeans and barley is not so low that the water quality does not deteriorate.
이하, 본 발명에 따른 바람직한 실시예를 상세하게 설명한다.Hereinafter, preferred embodiments of the present invention will be described in detail.
본 발명의 떡밥은 입자 크기 3㎜ 내외의 밀씨눈 87∼95wt%에 분말 형태의 콩, 보리, 향신료를 상호 균등한 비율로 배합하고 균질화하여 이루어진다. 일예로 밀씨눈 : 콩 : 보리 : 향신료를 각각 92.5% : 1.5% : 1.5% : 1.5%로 하고 여기에 첨가제로서 필요에 따른 부가재료 2가지 정도를 각각 1.5%씩 혼합한다.The rice cake of the present invention is made by mixing and homogenizing the beans, barley and spices in the form of powder to 87-95 wt% of wheat seed with a particle size of about 3 mm. For example, wheat seed: soybean: barley: spice is 92.5%: 1.5%: 1.5%: 1.5%, respectively, and as an additive, two kinds of additives as necessary are mixed by 1.5% each.
콩이나 보리와 같은 곡물은 껍질을 제거하고 살균과 가열을 거친 후 분쇄기를 이용하여 미세한 분말 형태로 만든다. 밀씨눈은 밀가루를 생성하는 과정에서 추출이 가능한데, 구체적인 방법은 후술한다.Grains such as beans and barley are peeled, sterilized and heated, and then ground into fine powder using a grinder. Wheat seed can be extracted in the process of producing flour, a specific method will be described later.
향신료는 어종에 따라 향기가 다른 것으로 대체할 수도 있고 이외에 어종에 따른 특정의 색소를 부가하는 것도 가능하다.Spices may be replaced with different flavors depending on the fish species, or may be added a specific pigment according to the fish species.
부가요소는 번데기 분말, 지렁이 분말, 새우 분말 등 비곡물에서 선택하는 것이 바람직하지만, 경우에 따라서는 옥수수 분말이나 전분 같은 곡물에서 선택할 수도 있다.The additional element is preferably selected from non-grains such as pupa powder, earthworm powder and shrimp powder, but in some cases, it may be selected from grains such as corn powder or starch.
이때, 상기 밀씨눈, 콩, 보리, 향신료 전체 배합 중량의 5% 범위로 황토분을 추가하고 균질화한다. 황토는 정화능력이 우수하여 적조나 녹조현상을 제거하는 용도로 사용되기도 한다. 황토분의 함량을 이보다 높여도 집어력에는 커다란 차이가 없으나 끈적거림이 유발되어 떡밥을 뭉치는 작업이 불편해진다.At this time, the wheat seed, soybeans, barley, spice added to 5% of the total weight of the mixture and homogenized. Ocher is also used for removing red tide or green algae due to its excellent purification ability. Even if the content of ocher powder is higher than this, there is no big difference in picking force, but stickiness is caused, which makes working with rice cakes uncomfortable.
본 발명에 따른 떡밥의 제조방법은, 우선 제분과정에서 밀씨눈을 분리하여 추출하는 단계를 거친다. 밀은 섬유질의 외층(밀기울), 씨눈 및 내배유 등 세 부분으로 구성된다. 내배유는 전분입자 내에 둘러싸인 소맥전분과 소맥글루텐으로이루어지는데 소맥전분은 접착제나 제지용 성분, 포도당의 원료, 음식물 중점제, 음식물 감미제 등으로 광범위하게 사용되고 소맥글루텐은 물과 혼합되어 제빵용으로 쓰이는 점착성의 유연한 덩어리나 반죽을 형성한다.In the manufacturing method of rice cake according to the present invention, first, the wheat seed is separated and extracted in the milling process. Wheat is made up of three parts: the outer layer of fiber (bran), snow and endosperm. Endo oil is composed of wheat starch and wheat gluten surrounded by starch particles.Wheat starch is widely used as adhesives, papermaking ingredients, glucose raw materials, food concentrates, food sweeteners, and wheat gluten is mixed with water and used for baking. Form a flexible mass or dough.
낟알을 정제하여 전분이나 글루텐을 회수하는 방법들은 공지되어 있다. 일예로 전체 낟알을 건식제분, 즉 파괴, 마쇄, 압착시켜서 낟알을 섬유(밀기울), 씨눈 및 내배유로 분리시키는 것이 일반적이다. 내배유부분은 분쇄되어 밀가루로 되고 계속해서 전분과 글루텐으로 분리 처리되지만 대체로 밀씨눈과 섬유(밀기울)는 그러한 건식제분 공정 도중 내버리는 경우가 많은데 본 발명에서 이러한 밀씨눈을 수집한다.Methods of purifying the kernel to recover starch or gluten are known. For example, it is common to dry whole grains, i.e. break, crush, crush, to separate the grains into fibers (brans), seeds and endosperm. The endosperm is pulverized to flour and subsequently separated into starch and gluten, but wheat flour and fiber (bran) are often thrown away during such dry milling processes, which are collected in the present invention.
다음으로 상기 밀씨눈을 120∼180℃의 온도에서 표면이 연갈색을 유지할 때까지 소정시간 볶아서 지방의 80∼92%를 제거하는 단계를 거친다. 한 번에 볶는 밀씨눈의 중량에 따라 약간씩 소요시간이 달라지나 대체로 약 20분간 볶아서 지방을 제거하면 연갈색의 건조한 분말이 얻어지는데 이때 매우 고소하고 독특한 향을 발산하게 된다.Next, the wheat seeds are roasted for a predetermined time until the surface maintains light brown at a temperature of 120 to 180 ° C. to remove 80 to 92% of the fat. The time required varies slightly depending on the weight of the wheat seeds roasted at one time, but when roasted for about 20 minutes to remove fat, a light brown dry powder is obtained.
마지막으로 상기 밀씨눈을 3㎜의 크기로 정형하고 여기에 분말 형태의 콩, 보리, 향신료 및 황토분을 적량 혼합하는 단계를 거친다. 배합비는 전술한 바와 마찬가지로 밀씨눈 : 공 : 보리 : 향신료를 각각 92.5% : 1.5% : 1.5% : 1.5%로 하고 여기에 필요에 따른 부가요소 2가지 정도를 각각 1.5%씩 혼합한다. 황토분은 전체 배합량의 5%로 유지한다.Finally, the wheat seed is shaped into a size of 3 mm and mixed with a suitable amount of soybean, barley, spices and ocher powder in powder form. The mixing ratio is 92.5%: 1.5%: 1.5%: 1.5%: 1.5% of wheat seed: ball: barley: spice, respectively, as described above, and about 2% of each of the additional elements, if necessary, is mixed by 1.5%. The clay powder is kept at 5% of the total blend amount.
이때 밀씨눈의 크기를 3㎜ 이하로 잘게 분쇄하면 끈기가 심해서 반죽에 어려움이 있는 점에 주의한다.At this time, if the size of the wheat seed finely pulverized to 3㎜ or less, pay attention to the difficulty in the dough due to the stickiness.
부영양화는 과량의 영양물질(주로 N, P)이 호수 등의 수역으로 유입되어 결과적으로 용존산소(DO)의 고갈로 어패류 등의 질식사등을 유발하는 과정으로 자연적인 현상도 있지만 주로 인간의 활동에 의해 발생된다. 영양물질이 풍부한 물에서는 식물성 플랑크톤이 급속도로 성장하여 조화현상(Algal bloom)을 유발하고 용존 산소를 고갈시키므로 물고기나 다른 생물들이 질식사한다. 썩은 유기물질들이 영양물질을 물속에 다시 방출시켜 영양물질이 풍부한 부영양 조건을 지속시키기 때문에 부영양화에 의한 손실이 정상화되기까지는 수년이 걸린다.Eutrophication is a process in which excess nutrients (mainly N and P) enter the waters of lakes, resulting in suffocation of fish and shellfish due to depletion of dissolved oxygen (DO). Is caused by. In nutrient-rich water, phytoplankton grow rapidly, causing algal blooms and depleting dissolved oxygen, causing fish and other organisms to suffocate. It takes several years for the loss of eutrophication to normalize because rotten organics release the nutrients back into the water to sustain nutrient-rich eutrophic conditions.
그러나 본 발명에 의한 떡밥을 사용하는 경우 밀씨눈을 사용하기 때문에 영양물질의 배출이 미미하고 또한 물속에서 분쇄된 떡밥의 영양물질은 황토분에 의해 응집 및 침전되므로 수질 오염을 방지할 수 있다.However, when using the rice cake according to the present invention, since the use of wheat seed eye, nutrients are discharged in a small amount, and the nutrients of the rice cake pulverized in the water are aggregated and precipitated by ocher powder, thereby preventing water pollution.
이상의 구성 및 작용에 따르면 본 발명은 집어 효과를 향상하여 어획을 증대하면서도 부패에 따른 환경오염의 유발을 억제하는 효과가 있다.According to the above configuration and action, the present invention has an effect of suppressing the induction of environmental pollution due to corruption while increasing the catch effect to increase the catch.
본 발명은 기재된 실시예에 한정되는 것은 아니고, 본 발명의 사상 및 범위를 벗어나지 않고 다양하게 수정 및 변형할 수 있음은 이 기술의 분야에서 통상의 지식을 가진 자에게 자명하다. 따라서 그러한 변형예 또는 수정예들은 본 발명의 특허청구범위에 속한다 해야 할 것이다.It is apparent to those skilled in the art that the present invention is not limited to the described embodiments, and that various modifications and variations can be made without departing from the spirit and scope of the present invention. Therefore, such modifications or variations will have to belong to the claims of the present invention.
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| CN104823936A (en) * | 2015-04-24 | 2015-08-12 | 安徽省穿透王鱼饵有限公司 | Special bait for fishing crucian |
| KR20170121356A (en) | 2016-04-22 | 2017-11-02 | 마종승 | composition of fishing food and method of making the same |
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| KR100490905B1 (en) * | 2002-01-15 | 2005-05-24 | 한국전자통신연구원 | Apparatus for Receiving Interactive Broadcasting Service in Terrestrial Data Broadcasting |
| KR20030064927A (en) * | 2002-01-29 | 2003-08-06 | 이흥남 | Fish-inducer for fishing and its manufacturing method |
| KR100434867B1 (en) * | 2002-03-28 | 2004-06-07 | 윤태현 | A manufacturing method of ground bait for carp fishing |
| WO2007075013A1 (en) * | 2005-12-27 | 2007-07-05 | Kwang-Yull Yun | Artificial bait for attracting fish, and apparatus and method of manufacturing the same |
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| DE4233575A1 (en) * | 1992-09-29 | 1994-03-31 | Bernd Mueller | Fish food tablets for ornamental fish - contains plant protein, animal protein, calcium lactate, polyvinyl alcohol, carbonate and acid, and floats on water like living food |
| KR950030788A (en) * | 1994-05-31 | 1995-12-18 | 윤병내 | Pickling method using loess and loess rice for pickling |
| KR970005086A (en) * | 1995-07-31 | 1997-02-19 | 차길호 | Method of making kneaded rice cake |
| KR970068838A (en) * | 1997-08-14 | 1997-11-07 | 박창덕 | Manufacturing method of sesame jelly |
| KR100240814B1 (en) * | 1997-12-19 | 2000-01-15 | 남정대 | Bait process and the produced bait thereby |
| KR20010037954A (en) * | 1999-10-21 | 2001-05-15 | 박성범 | Paste bait |
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|---|---|---|---|---|
| DE4233575A1 (en) * | 1992-09-29 | 1994-03-31 | Bernd Mueller | Fish food tablets for ornamental fish - contains plant protein, animal protein, calcium lactate, polyvinyl alcohol, carbonate and acid, and floats on water like living food |
| KR950030788A (en) * | 1994-05-31 | 1995-12-18 | 윤병내 | Pickling method using loess and loess rice for pickling |
| KR970005086A (en) * | 1995-07-31 | 1997-02-19 | 차길호 | Method of making kneaded rice cake |
| KR970068838A (en) * | 1997-08-14 | 1997-11-07 | 박창덕 | Manufacturing method of sesame jelly |
| KR100240814B1 (en) * | 1997-12-19 | 2000-01-15 | 남정대 | Bait process and the produced bait thereby |
| KR20010037954A (en) * | 1999-10-21 | 2001-05-15 | 박성범 | Paste bait |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104823936A (en) * | 2015-04-24 | 2015-08-12 | 安徽省穿透王鱼饵有限公司 | Special bait for fishing crucian |
| KR20170121356A (en) | 2016-04-22 | 2017-11-02 | 마종승 | composition of fishing food and method of making the same |
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| KR20010007850A (en) | 2001-02-05 |
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