WO1983000984A1

WO1983000984A1 - Fishing bait

Info

Publication number: WO1983000984A1
Application number: PCT/AU1982/000156
Authority: WO
Inventors: Mactaggart Trading Pty. Ltd. J.L.
Original assignee: Mactaggart, Dugald, Gilmore; Yates, Warwick, James; Mehr, Frank, S.
Priority date: 1981-09-16
Filing date: 1982-09-16
Publication date: 1983-03-31
Also published as: NZ201939A; SG40585G; GB2124866B; GB2124866A; EP0100317A1; EP0100317A4; CA1185429A; ZA826790B; JPS58501493A; GB8326695D0; HK59885A

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.

Description

Title: "FISHING BAIT" r\.

BACKGROUND OF THE INVENTION

(1) Field of the Invention:

This invention relates to an artificial or 5 synthetic fishing bait:

(2) Brief Description of the Prior Art:

With the rapid advances in technology in the last decade or so, which have led to a reduction in working hours, people from all walks of life now have more time 10 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 15 caught and may be reeled in. (The expression "fish" is used broadly to include all marine life such as vertebrate 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 20 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. 25 All these baits are subject to bacterial decomposit ion 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 frequen 30 replacement of the bait becomes necessary.

Many fishermen fish in rivers or lakes located in remote areas or from boats and often do not have access to refrigerated storage for their bait and they are unable to obtain fresh supplies of bait at frequent intervals. ³⁵ 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 have that particular bait available, his chances of success are small.

BRIEF SUHHAKY OF THE 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 require 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.

Preferably the bait further includes hydrolyzed vegetable proteins and polyhydric alcohols which delay the deterioration 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 temperat¬ ures around 20°C, Preferably the bait further includes one or more

OMPI colouring substances to increase the attractiveness of the bait to the fish and to induce the fish to ingest the bait in preference to natural food.

Preferably the bait further includes flavouring sub- stances which, upon immersion of the bait in water, slowly diffuse into the surrounding water to attract the fish.

Preferably the bait contains two or more colouring substances of which at least one is water soluble and at least a second is oil-soluble to enable a controlled release of the colouring substances into the surrounding water, the combination of the colouring and flavouring substances making the bait highly attractive to the fish. Preferably the hydrogenated fats act as a support¬ ing 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 hydrogenated fats 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, oaten 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 a second aspect the present invention resides in an artificial or synthetic fishing bait comprising, in combination: a cereal substance; water; a polyhydric alcohol;

OMFI _v IPO 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 subst- stance(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 water surrounding the bait to attract fish; the bait being pliable and formable and substantially shelf-stable at 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:

Percentage (by weight) Hydrogenated animal and/or vegetable fat 15.00

Sterilized wheat flour 44.00

Vegetable oil 8.50

Flavour extract 4.99

Hydrolyzed vegetable protein 2.00 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 (bv weight) Hydrogenated animal and/or vegetable fat 20.00 Sterilized wheat flour 50.00 (Contd.)

-gURE OMPI I EXAMPLE 2 (Contd.) Percentage (by weight)

Flavour extract 0.10

Hydrolyzed vegetable protein 7.50

Water 18.00

₅ 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

10 EXAMPLE 3

A substance comprising: Percentage (by weight) Hydrogenated animal and/or vegetable fat 24.00 Glycerol 8.00

Pre-gelatinized starch 10.00

-j_ Soya protein 10.00

Flavouring substances 0.20

Hydrolyzed vegetable protein 6.00

Water 40.00

Salt (Na Cl) 1.00

20 Potassium sorbate 0.20

Sodium meta bi sulphite 0.20 '

Oil soluble dye 0.20

Water soluble dye 0.20

The formulae cited are inclusive but not limited 25 to the quantities of the particular ingredients used in these formulae.

The flavouring and colouring substances are standard commercially available products.

The resultant bait is pliable and can be easily a 30 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 35 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 of the present invention as defined in the claims.

OMP

Claims

CLAIMS :A

1. An artificial or synthetic fishing bait which is pliable and formable and substantially shelf-stable, comprising, in combination: a cereal substance; water; and a hydrogenated fat.

2. A bait as claimed in Claim 1 and further compris¬ ing: hydrolyzed vegetable proteins and polyhydric acids to delay the deterioration of the bait under non- refrigerated conditions.

3. A bait as claimed in Claim 1 or Claim 2 and further comprising one or more colouring substances to increase the attractiveness of the bait to the fish and to induce the fish in preference to natural foods.

4. A bait as claimed in Claim 3 wherein the colouring substances include at least one water-soluble colouring substance and at least one oil-soluble colouring substance to enable a controlled release of the colouring substances into the water surrounding the bait.

5. A bait as claimed in Claim 3 and further comprising at least one flavouring substance which, upon immersion of the bait in water, diffuses in the water surrounding the bait to attract the fish.

6. A bait as claimed in Claim 1 or Claim 2 wherein: the hydrogenated fat acts as a supporting matrix or structure for one ..or more flavouring and/or colouring substances while allowing the flavouring and/or colouring substances to be diffused in the water surrounding the bait when the bait is immersed in water, while enabling the bait to be pliable and formable about a fishing hook.

7. A bait as claimed in Claim 6 wherein: - 8 -

the hydrogenated fat, as a source of amino-acids, acts as an attractant for the fish.

8. A bait as claimed in Claim 6 wherein the hydro¬ genated fat includes tallow, beef fat, mutton fat, pork fat, and/or chicken fat.

9. A bait as claimed in Claim 6 wherein the cereal substance includes: wheaten flour, maize flour, rye flour, oaten flour, barley flour, rice flour, sorghum flour, triticate and/or pre-gelatinized starch and acts to bind the supporting matrix or structure.

10. An artificial or synthetic 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 supporting matrix or structure in which the flavouring substances(s) is/are partially or wholly dissolved in the lipid phase to diffuse partially or wholly into water surrounding the bait to attract fish; the bait being pliable and formable and substantially shelf-stable at ambient temperatures and conditions for up to six months.

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