KR20020091020A - Method for compounding bait - Google Patents
Method for compounding bait Download PDFInfo
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- KR20020091020A KR20020091020A KR1020020070422A KR20020070422A KR20020091020A KR 20020091020 A KR20020091020 A KR 20020091020A KR 1020020070422 A KR1020020070422 A KR 1020020070422A KR 20020070422 A KR20020070422 A KR 20020070422A KR 20020091020 A KR20020091020 A KR 20020091020A
- Authority
- KR
- South Korea
- Prior art keywords
- acid
- sodium
- rice cake
- fish
- weight
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 6
- 238000013329 compounding Methods 0.000 title 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical group [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 24
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 11
- 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 claims abstract description 9
- 239000011734 sodium Substances 0.000 claims abstract description 9
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 9
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 claims abstract description 7
- 229910052938 sodium sulfate Inorganic materials 0.000 claims abstract description 7
- 235000011152 sodium sulphate Nutrition 0.000 claims abstract description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 6
- 235000013599 spices Nutrition 0.000 claims abstract description 5
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims abstract description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 3
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 3
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 3
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 3
- 150000007524 organic acids Chemical class 0.000 claims abstract description 3
- 239000011975 tartaric acid Substances 0.000 claims abstract description 3
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 3
- 239000002253 acid Substances 0.000 claims abstract 8
- 235000015165 citric acid Nutrition 0.000 claims abstract 2
- 238000004519 manufacturing process Methods 0.000 claims abstract 2
- 241000209094 Oryza Species 0.000 claims description 29
- 235000007164 Oryza sativa Nutrition 0.000 claims description 29
- 235000009566 rice Nutrition 0.000 claims description 29
- 235000013339 cereals Nutrition 0.000 claims description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims 1
- 239000002075 main ingredient Substances 0.000 claims 1
- 241000251468 Actinopterygii Species 0.000 abstract description 16
- 230000000694 effects Effects 0.000 abstract description 13
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 abstract description 6
- 230000008786 sensory perception of smell Effects 0.000 abstract description 5
- 230000004936 stimulating effect Effects 0.000 abstract description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract description 3
- 230000016776 visual perception Effects 0.000 abstract description 2
- 239000002689 soil Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 239000010410 layer Substances 0.000 description 7
- 238000004898 kneading Methods 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 239000003054 catalyst Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000009182 swimming Effects 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 239000002344 surface layer 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
-
- 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)
- Environmental Sciences (AREA)
- Animal Husbandry (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Biodiversity & Conservation Biology (AREA)
- Insects & Arthropods (AREA)
- Marine Sciences & Fisheries (AREA)
- Birds (AREA)
- Zoology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Cereal-Derived Products (AREA)
- Fodder In General (AREA)
- Feed For Specific Animals (AREA)
Abstract
Description
본 발명은 기포를 발생하는 낚시용 떡밥에 관한 것으로서, 떡밥을 소정량 낚시바늘에 부착하여 물 속에 드리우게 되면, 수분간 기포를 발생하도록 함으로써, 물고기의 후각을 자극하는 것은 물론, 발생된 기포들에 의하여 물고기를 유인하는 시각적인 효과를 동시에 얻을 수 있게 한 것이다.The present invention relates to a rice cake for generating air bubbles, and when the rice cake is attached to a predetermined amount of fishing needles and dropped into water, bubbles are generated for several minutes, thereby stimulating the smell of the fish, as well as bubbles generated. It is possible to simultaneously obtain a visual effect of attracting fish.
통상적인 떡밥은 깻묵, 콩, 보리, 밀가루를 주성분으로 하고 여기에 향신료 및 황토분이 적당량 혼합된 분말로 구성되어, 사용시 물을 약간 부어 반죽하여 사용된다. 그러나, 이와 같은 종래의 일반적인 낚시용 떡밥은 바늘에 부착되어 저수지 바닥에 가라앉은 후, 물고기의 후각만을 자극하여 집어 효과를 얻는 데 의존하는 단점이 있다. 한국 공개특허공보 제85-0003117호를 포함하여 다수의 종래 기술에서는 한방약제인 천궁과 전향을 첨가하여 냄새의 강도를 높이기 위한 구성이 개시되어 있으나, 이러한 종래의 기술들 또한 수중에서 냄새를 확산시키는 데는 그 한계가 있는 것이 사실이며, 냄새의 확산 효과가 인정된다 하더라도 이 역시 물고기의 후각에만 의존하는 집어 효과에 불과하다.Conventional rice cake is composed of powder, which is composed mainly of jelly, soybeans, barley and wheat flour, mixed with an appropriate amount of spices and ocher powder, and is used by kneading a little water when used. However, such a conventional fishing rice cake has a disadvantage in that it is attached to the needle and sinks to the bottom of the reservoir, and then relies only on stimulating the smell of the fish to obtain a picking effect. A number of prior arts, including Korean Patent Publication No. 85-0003117, disclose a configuration for increasing the intensity of odor by adding Cheonggung and Chunyang, which are herbal medicines, but these conventional techniques are also used to diffuse odor in water. It is true that there is a limit, and even if the spreading effect of the smell is recognized, it is also a picking effect that depends only on the smell of the fish.
또한, 수중의 물고기들은 수온의 변화에 따라 활동하는 영역(저수지의 바닥층, 중층, 표면층)이 바뀌기 때문에, 저수지의 바닥층이 아닌 중층이나 상층부에서 물고기가 활동하는 수온인 경우에는 바닥에 가라앉은 상태에서 후각에만 의존하는 기존의 떡밥으로서는 좋은 집어 효과를 기대할 수 없다.In addition, because the fish in the water changes in the active area (bottom layer, middle layer, surface layer) of the reservoir according to the change in the water temperature, when the water temperature of the fish is active in the middle layer or the upper layer, not the bottom layer of the reservoir, Traditional rice cakes that rely solely on their sense of smell do not expect good picking effects.
본 발명은 이와 같은 문제점을 해결하기 위하여, 기포를 발생하도록 하는 낚시용 떡밥을 제안한다.The present invention proposes a fishing rice cake to generate bubbles in order to solve this problem.
기포를 발생시켜 집어 효과를 극대화하기 위한 종래기술로서 공개특허공보 제99-0080193호가 개시된 바 있으나, 이 종래기술은 낚시에 부착하는 떡밥이 아니라 물고기를 유인하는 밑밥에 관한 것이며, 본 발명과는 그 성분이 전혀 다르며, 일정형상으로 성형된 것이어서 본 발명의 사용방법과도 그 차이가 명백하다.Patent Publication No. 99-0080193 has been disclosed as a prior art for maximizing the picking effect by generating bubbles, but the prior art relates to rice cakes that attract fish, not rice cakes attached to fishing, and with the present invention The components are completely different and molded in a certain shape, so the difference is obvious from the method of use of the present invention.
이하에서는 본 발명의 구성 및 그 작용효과에 대하여 설명하기로 한다.Hereinafter will be described the configuration of the present invention and its effects.
본 발명의 낚시용 떡밥은 기포를 발생시키기 위한 구성으로서 나트륨을 기존의 떡밥분말에 혼합하여 구성되는 것을 특징으로 한다. 나트륨 성분은 물과 반응할 때, 수소가스를 방출하게 되므로, 나트륨 성분을 함유한 떡밥을 저수지 등에 투척하게 되면 투척된 후 수분간 기포가 발생되어, 물고기의 시선을 끌 수 있게 되어 집어 효과를 얻을 수 있게 된다. 특히 본 발명은 탄산나트륨을 실시예로서 사용함으로써, 촉매제인 시트르산과 반응하여 이산화탄소의 기포를 발생시키게 함으로써 기포의 발생량을 극대화하였다.The fishing rice cake of the present invention is characterized by being configured by mixing sodium into an existing rice cake powder as a configuration for generating bubbles. When sodium component reacts with water, hydrogen gas is released, so when the rice cake containing sodium component is thrown into a reservoir or the like, bubbles are generated for several minutes after being thrown, which can catch the fish's attention and get the effect. It becomes possible. In particular, the present invention by using sodium carbonate as an example, by maximizing the amount of bubbles generated by reacting with the catalyst citric acid to generate bubbles of carbon dioxide.
특히 본 발명에 의한 떡밥은, 떡밥에서 발생되는 기포를 따라 떡밥의 일부가 수면 위로 서서히 상승하게 되기 때문에 중층을 유영하는 물고기의 후각에도 자극을 주게 되므로 후각을 이용한 집어 효과를 더욱 배가할 수 있다.In particular, the rice cake according to the present invention, because part of the rice cake gradually rises above the water along the bubbles generated in the rice cake will also stimulate the sense of smell of the fish swimming in the middle layer can further double the picking effect using the smell.
본 발명에 의한 낚시용 떡밥 성분의 바람직한 실시예로서, 분말상태의 곡물 80중량%, 분말 나트륨 12중량%, 분말 시트르산(Citric Acid) 5중량%, 향신료 및 황토분 3중량%로 구성된다. 상기 나트륨은 탄산나트륨 또는 탄산수소나트륨 또는 황산나트륨이 사용될 수 있으며, 바람직하기로는 탄산나트륨(또는 탄산수소나트륨)과 황산나트륨을 혼합하여 사용하는 것이 기포의 발생량을 더욱 증대할 수 있다.As a preferred embodiment of the fishing rice cake component according to the present invention, the powder is composed of 80% by weight of grain, 12% by weight of sodium, 5% by weight of citric acid, 3% by weight of spice and ocher powder. The sodium may be sodium carbonate or sodium bicarbonate or sodium sulfate, and preferably, a mixture of sodium carbonate (or sodium bicarbonate) and sodium sulfate may further increase the amount of bubbles generated.
왜냐하면, 일반적으로 낚시가 이루어지는 적정수온에서 탄산나트륨보다 황산나트륨의 용해성이 더 크기 때문에, 황산나트륨이 먼저 용해가 시작되면서 스스로 발열의 효과가 이루어져 탄산나트륨의 용해를 가속화시키게 되므로 짧은 시간 안에 충분한 기포를 발생시킬 수 있다.Because, in general, the solubility of sodium sulfate is higher than that of sodium carbonate at the proper water temperature at which fishing is carried out, so that sodium sulfate starts to dissolve first, thereby causing the self-heating to accelerate the dissolution of sodium carbonate, thereby generating sufficient bubbles in a short time. .
상기 구성성분 중에서 시트르산은 구연산으로서, 이는 탄산나트륨이 물과 반응할 때 서로 반응하여 촉매역할을 담당하여 기포의 발생량을 증가시키며, 또한 떡밥의 변질을 억제하여 장기간 유통을 가능하게 하는 역할도 한다. 여기서, 시트르산은 유기산과 반응하여 촉매역할을 담당하는 것이므로, 시트르산 외에도 아스코브르산 또는 타르타르산 등과 같은 분말 형상의 식용 가능한 성분이면 모두 본 발명의 실시예로 적용될 수 있다.Citric acid is citric acid among the components, which reacts with each other when sodium carbonate reacts with water to act as a catalyst to increase the amount of bubbles generated, and also serves to enable long-term distribution by inhibiting deterioration of rice cake. Here, citric acid reacts with the organic acid to play a catalytic role, so that any citric acid may be used as an embodiment of the present invention as long as it is an edible component such as ascorbic acid or tartaric acid.
본 발명에서 특히 고려되어야 할 점으로서, 떡밥에서 발생되는 기포가 지속적으로 계속 발생하게 된다면, 물고기가 떡밥에 입질을 할 수 없게 하는 요인이 되기 때문에, 발생된 기포에 의하여 물고기가 어느 정도 모여든 상태에서는 기포의 발생이 서서히 없어지도록 하는 것이 중요하다. 본 발명은 이러한 점에 착안하여 상기한 성분들로 떡밥을 구성함으로써 떡밥이 투척된 직후에는 많은 양의 기포가 발생되도록 하는 반면, 일정 시간이 지나면 자동으로 기포의 발생이 중단되도록 한 것에 그 특징이 있다.In particular, in the present invention, if bubbles continuously generated in the rice cake are continuously generated, the fish may be unable to enter the rice cake, so that the fish are gathered to some extent by the generated bubbles. It is important for the bubble to gradually disappear. The present invention has been made in view of this point by configuring the rice cake with the above-mentioned ingredients so that a large amount of bubbles are generated immediately after the rice cake is thrown, while the feature is that the generation of bubbles is automatically stopped after a certain time have.
실제로 본 발명의 실시예로서, 분말상태의 곡물 80중량%, 탄산나트륨 8중량%, 황산나트륨 4중량%, 분말 시트르산(Citric Acid) 5중량%, 향신료 및 황토분 3중량%으로 구성된 떡밥 분말 20그램에 대하여, 물 10그램과 반죽하여 낚시바늘에 3그램을 뭉친 후 물에 투척한 결과, 약 3-4분간 기포가 충분히 발생하고 그 후엔 일반 떡밥과 동일한 상태가 됨을 확인하였다.In an embodiment of the present invention, in 20 grams of rice cake powder consisting of 80% by weight of grains, 8% by weight of sodium carbonate, 4% by weight of sodium sulfate, 5% by weight of citric acid, 3% by weight of spice and ocher powder On the other hand, kneading with 10 grams of water and lumped 3 grams on the fishing needle and throwing them in water, it was confirmed that the air bubbles were generated enough for about 3-4 minutes and then the same state as the normal rice cake.
물론, 상기한 성분비율은 본 발명의 일실시예로서 설명한 것에 불과하며, 본 발명의 목적 및 작용효과의 범위를 벗어나지 않는 한, 그 성분 및 비율을 변경 실시하는 것 또한 본 발명의 범주에 속하는 것이다.Of course, the above component ratios are merely described as an embodiment of the present invention, and changing the components and ratios is also within the scope of the present invention without departing from the scope of the object and effect of the present invention. .
이와 같이 구성된 본 발명의 낚시용 떡밥은 분말상태로 포장되며, 사용시에 미량의 물로 반죽하여 사용되는 것으로서, 압축시켜 환(丸)으로 성형한 종래기술(한국 공개특허공보 제99-0080193호, 이하 '인용기술'이라 한다.)과는 그 성분이 전혀 상이할 뿐 아니라, 낚시를 할 경우 일반적으로 수온이나 대상 어종, 계절 등에 맞추어 떡밥의 크기 및 풀림의 정도를 조절할 필요가 있는데 정형화된 환형태로는 한계가 있고, 나아가 기포의 발생량에 있어서도 비교되지 않을 정도로 월등하다.The rice cake for fishing of the present invention configured as described above is packaged in a powder state, and is used by kneading with a small amount of water at the time of use, which is compressed and molded into a ring (Korea Patent Publication No. 99-0080193, hereinafter). In addition to the different ingredients, it is necessary to adjust the size of rice cake and the degree of loosening according to water temperature, fish species and season. There is a limit, and furthermore, it is so excellent that it is not comparable in the amount of bubbles generated.
이상 설명한 바와 같이 본 발명은 기존의 떡밥이 물고기의 후각만을 자극하여 집어 효과를 얻던 방식에서 후각은 물론 기포발생을 이용한 시각적 자극을 이용하여 집어 효과를 극대화한 것으로서, 소량의 떡밥으로도 최대의 집어 효과를 얻을 수 있다. 나아가, 기포의 상승시 떡밥 성분들의 동반 상승을 통하여 수중의 중층을 유영하는 물고기의 후각 및 시각을 자극할 수 있는 효과를 얻을 수 있다.As described above, the present invention maximizes the picking effect by using a visual stimulus using the sense of smell as well as the smell in the manner in which the conventional rice cake stimulates only the olfactory smell of the fish, the maximum picking up even a small amount of rice cake The effect can be obtained. Furthermore, when the bubble rises, an effect of stimulating the sense of smell and sight of the fish swimming in the middle layer is obtained through the accompanying rise of the rice cake components.
Claims (4)
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2002-0070422A KR100522153B1 (en) | 2002-11-13 | 2002-11-13 | Fishing bait |
| AU2003276772A AU2003276772A1 (en) | 2002-11-13 | 2003-11-13 | Fishing bait generating bubbles |
| PCT/KR2003/002445 WO2004043143A1 (en) | 2002-11-13 | 2003-11-13 | Fishing bait generating bubbles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2002-0070422A KR100522153B1 (en) | 2002-11-13 | 2002-11-13 | Fishing bait |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20020091020A true KR20020091020A (en) | 2002-12-05 |
| KR100522153B1 KR100522153B1 (en) | 2005-10-18 |
Family
ID=27729289
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-2002-0070422A KR100522153B1 (en) | 2002-11-13 | 2002-11-13 | Fishing bait |
Country Status (3)
| Country | Link |
|---|---|
| KR (1) | KR100522153B1 (en) |
| AU (1) | AU2003276772A1 (en) |
| WO (1) | WO2004043143A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101021236B1 (en) * | 2008-08-14 | 2011-03-11 | 노양식 | manufacturing method of ground bait for fishing and threreof product |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2875999B1 (en) * | 2004-10-05 | 2009-01-16 | Sensas Sa Sa | EFFERVESCENT FISHING PASTE FOR FISHING |
| GB2426679B (en) * | 2005-05-31 | 2009-02-25 | Martin David Locke | Bait for fish |
| KR100654093B1 (en) * | 2005-12-27 | 2006-12-06 | 윤광열 | Artificial baits for attracting fishes and method of forming thereof |
| GB2482150A (en) * | 2010-07-21 | 2012-01-25 | Robert Henryk Wheeler | Effervescent fish bait |
| CN104472448A (en) * | 2014-12-30 | 2015-04-01 | 浙江海洋学院 | Bait for crucian carp |
| KR101931097B1 (en) * | 2018-05-23 | 2018-12-20 | 김언 | Bubble generation product used for purse seine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB790755A (en) * | 1954-10-18 | 1958-02-19 | Andre Francois Caillier | Improvements in fishing bait |
| US3322544A (en) * | 1963-09-17 | 1967-05-30 | Yakstis Stanley | Method of preparing fish bait |
| JPS5668359A (en) * | 1979-11-09 | 1981-06-09 | Yasuhiro Kitagawa | Fish-luring agent |
| JPS5750849A (en) * | 1980-09-09 | 1982-03-25 | Ukawa Koichi | Bait for fishes |
| JPS60149347A (en) * | 1984-01-13 | 1985-08-06 | Shozo Shimizu | Foaming fish-luring agent |
| US4874607A (en) * | 1985-05-08 | 1989-10-17 | Hodgson Peter C | Slow release berley |
| JPH02163027A (en) * | 1988-12-15 | 1990-06-22 | Sadao Kitagawa | Foaming ground bait and its production |
| JPH03262433A (en) * | 1990-03-12 | 1991-11-22 | Tsukasa Abe | Bait for fish diffusing in water |
| JPH05192063A (en) * | 1992-01-23 | 1993-08-03 | Osaka Seiyaku:Kk | Expandable ground bait for fishing |
| AU645238B3 (en) * | 1992-06-23 | 1994-01-06 | William Marks Bromilow | Angler slab mould and cut shape your own fish bait pieces manufactured from a vendible moulding powder |
| HU210292B (en) * | 1993-02-17 | 1995-07-28 | Papp | Process for production of bait and/or feed, above all chum or fish-offspring feed, with the purpose of hooking and/or feeding of water-animals, above all fishes, as well as a chum holder for bait and/or feed dispensing and holding |
| JPH0928311A (en) * | 1995-07-25 | 1997-02-04 | Shonan Tsuri Esa Center:Kk | Hardening treatment agent for fishing bait including krill and production of fishing bait including krill by using the hardening treatment agent |
| FR2751171B1 (en) * | 1996-07-17 | 1998-11-06 | Strapharm | EFFERVESCENT PRIMER FOR LINE FISHING |
| KR19990014727U (en) * | 1997-10-09 | 1999-05-06 | 이정갑 | Solids for fishing lures |
| AUPQ554700A0 (en) * | 2000-02-10 | 2000-03-02 | Deluca, Carlo | Fish attractant composition |
| KR100389256B1 (en) * | 2001-04-02 | 2003-06-27 | 노영무 | Fishing food thereof a manufacturing method |
-
2002
- 2002-11-13 KR KR10-2002-0070422A patent/KR100522153B1/en not_active IP Right Cessation
-
2003
- 2003-11-13 WO PCT/KR2003/002445 patent/WO2004043143A1/en not_active Application Discontinuation
- 2003-11-13 AU AU2003276772A patent/AU2003276772A1/en not_active Abandoned
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101021236B1 (en) * | 2008-08-14 | 2011-03-11 | 노양식 | manufacturing method of ground bait for fishing and threreof product |
Also Published As
| Publication number | Publication date |
|---|---|
| AU2003276772A1 (en) | 2004-06-03 |
| WO2004043143A1 (en) | 2004-05-27 |
| KR100522153B1 (en) | 2005-10-18 |
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