FR2641941A1 - Bait based on a shaped gelled paste - Google Patents
Bait based on a shaped gelled paste Download PDFInfo
- Publication number
- FR2641941A1 FR2641941A1 FR8900969A FR8900969A FR2641941A1 FR 2641941 A1 FR2641941 A1 FR 2641941A1 FR 8900969 A FR8900969 A FR 8900969A FR 8900969 A FR8900969 A FR 8900969A FR 2641941 A1 FR2641941 A1 FR 2641941A1
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- France
- Prior art keywords
- bait
- fish
- bait according
- gelling
- weight
- 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.)
- Granted
Links
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- 239000003995 emulsifying agent Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000003349 gelling agent Substances 0.000 claims abstract description 6
- 239000003755 preservative agent Substances 0.000 claims abstract description 5
- 239000002904 solvent Substances 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 17
- 241000251468 Actinopterygii Species 0.000 claims description 14
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- 241000238631 Hexapoda Species 0.000 claims description 2
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- 229930014626 natural product Natural products 0.000 description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 3
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 3
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- 239000005996 Blood meal Substances 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 244000018436 Coriandrum sativum Species 0.000 description 2
- 235000002787 Coriandrum sativum Nutrition 0.000 description 2
- 108010028690 Fish Proteins Proteins 0.000 description 2
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- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 2
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- 239000003026 cod liver oil Substances 0.000 description 2
- 235000012716 cod liver oil Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 241001233061 earthworms Species 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
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- 238000004806 packaging method and process Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- -1 sodium alginate Chemical compound 0.000 description 2
- FZHLWVUAICIIPW-UHFFFAOYSA-M sodium gallate Chemical compound [Na+].OC1=CC(C([O-])=O)=CC(O)=C1O FZHLWVUAICIIPW-UHFFFAOYSA-M 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 241001133760 Acoelorraphe Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
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- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
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- 240000006497 Dianthus caryophyllus Species 0.000 description 1
- 235000009355 Dianthus caryophyllus Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 241001534231 Glyceridae Species 0.000 description 1
- 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 1
- 240000007232 Illicium verum Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
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- 241000361919 Metaphire sieboldi Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
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- 206010034203 Pectus Carinatum Diseases 0.000 description 1
- 241000594009 Phoxinus phoxinus Species 0.000 description 1
- 241000277331 Salmonidae Species 0.000 description 1
- 241000122938 Strongylus vulgaris Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
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- 239000002535 acidifier Substances 0.000 description 1
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- 239000002671 adjuvant Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
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- AZDRQVAHHNSJOQ-UHFFFAOYSA-N alumane Chemical class [AlH3] AZDRQVAHHNSJOQ-UHFFFAOYSA-N 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 229920003086 cellulose ether Polymers 0.000 description 1
- 150000003841 chloride salts Chemical class 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 description 1
- 235000011180 diphosphates Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 210000003746 feather Anatomy 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000010871 livestock manure Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000015541 sensory perception of touch Effects 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- YLYURHSBPLOMRT-UHFFFAOYSA-M sodium;2-hydroxypropane-1,2,3-tricarboxylic acid;benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1.OC(=O)CC(O)(C(O)=O)CC(O)=O YLYURHSBPLOMRT-UHFFFAOYSA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
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- 230000001954 sterilising effect Effects 0.000 description 1
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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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Environmental Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Animal Husbandry (AREA)
- Biodiversity & Conservation Biology (AREA)
- Insects & Arthropods (AREA)
- Marine Sciences & Fisheries (AREA)
- Birds (AREA)
- Zoology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Fodder In General (AREA)
- Feed For Specific Animals (AREA)
Abstract
Description
La présente invention a pour objet une esche pour la pêche (ou aiche ou esche, la première de ces orthographes étant la plus usitée) à base d'une patte gélifiable, composée essentiellement de produits alimentaires. The present invention relates to a bait for fishing (or aiche or bait, the first of these spellings being the most used) based on a gelable leg, composed essentially of food products.
On pourrait aussi utiliser le terme "d'appat" qui dans sons sens propre désigne "une pature placée dans un piège ou fixée â un hameçon". Nous adressant a' des pecheurs nous ne parlerons cependant que "d'Esches" ou â la limite de "leurres" qui au sens figuré désigne "un artifice, une amorce pour tromper" et au sens propre "un appât factice attaché à un hame çon". One could also use the term "bait" which in its proper sense designates "a pasture placed in a trap or attached to a hook". Speaking to fishermen we will however only speak of "Esches" or at the limit of "lures" which figuratively means "a device, a primer to deceive" and literally "a fake bait attached to a hook lesson ".
Par contre dans le language du pêcheur appa- ter c'est jeter une patûre, une nourriture dans l'eau avant la pêche à l'endroit précis ou on a l'intention de pêcher afin d'attirer le poisson à cet endroit. Cet appatage et donc l'appat a pour objet d'attire le poisson sur le lieu ou on prétend le capturer. L'appà- tage peut se pratiquer soit immédiatement avant le début de la pêche. soit parfois la veille,
Contrairement à l'nappât ainsi défini, l'es- che ou le leurre sont des objets destinés à masquer l'hameçon.On the other hand, in the language of the fisherman, it is to throw a pasture, food in the water before fishing at the precise place where one intends to fish in order to attract the fish to this place. The purpose of this baiting and therefore the baiting is to attract the fish to the place where it is claimed to be catching it. Baiting can be done either immediately before the start of fishing. sometimes the day before,
Unlike the bait thus defined, the bait or the lure are objects intended to hide the hook.
- l'esche etant plutôt une nourriture grain de blé, petite boulette de mie de pain, asticot, ver de farine. ver de fumier, ver de vase, lombric ou même dans ce que les pêcheurs appellent "la pêche au vif", petit poisson du genre vairon par exemple;
- le leurre étant vraiment un artifice, -un appât factice. tel que : cuillère métallique, plume d'oiseau et différentes réalisations en.bois, matière plastique. métal, caoutchouc où autres matières inertes susceptibles de tenter le poisson par leur ressemblance avec ses proies habituelles, qu'il s'agisse de leur forme, de leur couleur, ou de leur mouvement en bout de ligne.- the bait being rather a grain of wheat food, a small ball of bread crumbs, maggots, mealworm. manure worm, bloodworm, earthworm or even in what fishermen call "live fishing", small minnow fish for example;
- the lure is really a device, - a fake bait. such as: metal spoon, bird feather and various realizations in wood, plastic. metal, rubber or other inert materials likely to tempt the fish by their resemblance to its usual prey, whether it be their shape, their color, or their movement in the end.
Il faut savo-ir enfin que le poisson est en général vorace, Peut-être parce qu'il est dépourvu du sens tactile, il se précipite sur tout ce qui lui parait consommable -"il engame" disent les pecheurs- et rejette immédiatement tout objet non alimentaire. It must finally be known that the fish is generally voracious, Maybe because it is lacking in tactile sense, it rushes onto anything that seems consumable to him - "he engames" say the fishermen - and immediately rejects everything non-food object.
La rapidité avec laquelle est pratiqué ce rejet laisse au pécheur bien peu de temps pour "ferrer", ce petit mouvement destiné à accrocher le poisson à l'hameçon, et c'est aussi la cause de beaucoup de touches non suivies de capture.The speed with which this rejection is practiced gives the sinner very little time to "hook", this small movement intended to hang the fish on the hook, and it is also the cause of many non-catching touches.
De ce qui vient d'être dit, il apparait que l'esche -d'un caractere plus naturel que le leurreest à l'évidence d'un rendement très supérieur à celui du leurre, et a donc la préférence des pêcheurs. From what has just been said, it appears that the bait - of a more natural character than the lure is obviously of a yield much higher than that of the lure, and therefore has the preference of fishermen.
Toutefois, l'esche traditionnelle, de par sa nature de pâture est périssable, donc d'une conservation d'une durée limitée, alors que le leurre, matière inerte, ne présente pas le même inconvénient.However, the traditional bait, by its nature of pasture is perishable, therefore of a conservation of a limited duration, while the lure, inert material, does not present the same drawback.
En outre, pour de nombreux pêcheurs, spécialement en milieu urbain, la recherche d'esches ou d'appas vivants : lombrics, vers de vase, vers de farine, asticots. vairons, etc ... pose un problème souvent difficile à résoudre. In addition, for many fishermen, especially in urban areas, the search for bait or live bait: earthworms, bloodworms, mealworms, maggots. minnows, etc ... poses a problem often difficult to solve.
La présente invention, compte tenu des en- seignements tirés des propos ci-dessus, a pour but de mettre à la disposition des pécheurs un produit de substitution-aux esches et leurres habituellement utilisés, c'est-à-dire un produit présentant l'aspect~et la forme (par exemple grains ou vers), la couleur, l'odeur, le gout, la consistance, des proies couramment recherchées par les poissons, et qui puisse être conservé pendant une très longue durée.Ce problème de la conservation des esches est tres important aussi bien pour l'utilisateur -le pêcheur lui-meme- que pour les commerçants spécialises dans la vente des articles pour la pêche, Les uns et les autres doivent être libérés de la hantise très réelle pour eux de la detérioration très rapide des produits naturels qui deviennent inutilisables après seulement trois ou quatre jours de stockage. The aim of the present invention, taking into account the lessons drawn from the above remarks, is to provide fishermen with a substitute product for the baits and lures usually used, that is to say a product having ~ appearance and shape (e.g. grain or worms), color, odor, taste, consistency, prey commonly sought by fish, and which can be kept for a very long time. conservation of bait is very important both for the user - the fisherman himself - and for the traders specializing in the sale of fishing articles. Both must be freed from the very real haunting for them of the very rapid deterioration of natural products which become unusable after only three or four days of storage.
L'invention a donc pour objet une esche comestible, à base d'une pâte gélifiée mise en forme, comprenant (Z en poids)
- de 5 à 85% d'un ou plusieurs produit(s) alimen taire(s). The invention therefore relates to an edible bait, based on a shaped gelled paste, comprising (Z by weight)
- from 5 to 85% of one or more food product (s).
- de O à 10% d'un élément attractif,
- de 1 à 5 < d'un agent gélifiant,
- de 0,05 à 1,5Z d'un agent émulsifiant,
- de 0 à 10% d'un ou plusieurs solvant(s),
- des agents de conservation en quantité suffisante, et
- de l'eau q.s. p. 100;
Les produits alimentaires utilisés dans cette composition sont choisis selon le type de poissons que l'on désire à priori pêcher. Ainsi pour les poissons carnassiers d'eau douce, la composition contient de préférence des protéines animales (par exemple de la farine de viande, farine de sang, etc). - from 0 to 10% of an attractive element,
- from 1 to 5 <of a gelling agent,
- from 0.05 to 1.5Z of an emulsifying agent,
- from 0 to 10% of one or more solvent (s),
- sufficient preservatives, and
- water qs 100;
The food products used in this composition are chosen according to the type of fish that one would like to catch a priori. Thus for freshwater carnivorous fish, the composition preferably contains animal proteins (for example meat meal, blood meal, etc.).
Pour les poissons blancs d'eau douce on utilisera de préférence des protéines amylacées (par exemple des farines de céréales, du gluten. des déchets de biscuiterie). Pour les poissons de me-r, on utilisera de préférence . des protéines ' animales telles que des farines de poisson ou différents extraits de crusta cés, mollusques ou fruits de mer. Il va de soi qu'un mélange de produits alimentaires pourra être utilisé et que le goût du produit obtenu sera fonction des ingrédients utilisés qu'il s'agisse de produits huileux ou solides, par exemple : anis, arachide, aspic, badiane, biscuit, chataignes, chénevis, coprah, coriandre, farine de noix, fenouil, (fiante de volaille.For freshwater white fish, starchy proteins are preferably used (for example cereal flours, gluten, biscuit waste). For me-r fish, we will use preferably. animal proteins such as fishmeal or various extracts of shellfish, molluscs or seafood. It goes without saying that a mixture of food products can be used and that the taste of the product obtained will depend on the ingredients used that '' these are oily or solid products, for example: anise, peanut, aspic, star anise, biscuit, chestnuts, hempseed, copra, coriander, walnut flour, fennel, (chicken breast.
gaude. maïs, oeillettes, palmiste, soja, vanille, etc...). Tous ces produits peuvent éventuellement se présenter sous la forme de particules solides concassées ou hachées. ou sous forme pulvérulente quelle que soit la granulométrie. De préférence on utilisera de 12 à 25 < en poids de produit(s) alimentaire(s) dans l'esche.gaude. corn, carnations, palm kernel, soy, vanilla, etc.). All of these products may possibly be in the form of crushed or chopped solid particles. or in powder form whatever the particle size. Preferably, 12 to 25% by weight of food product (s) will be used in the bait.
L'odeur recherchée sera parfois celle des produits naturels entrant dans la composition de l appât "sui generis" dit-on, ce qui est le cas des farines naturelles de viande ou de poisson, ou des huiles naturelles d'origine animale ou végétale. Dans d'autre cas, on pourra avantageusement utiliser comme élement attractif des parfums industriels soit des extraits de produits naturels : fruits de mer, par exemple. soit produits de synthèse. De préférence on utilisera de 0,5 à 2Z en poids d'élément attractif dans l'esche. The odor sought will sometimes be that of natural products used in the composition of the "sui generis" bait, it is said, which is the case with natural meat or fish meal, or natural oils of animal or vegetable origin. In other cases, it is advantageous to use as an attractive element industrial perfumes or extracts of natural products: seafood, for example. either synthetic products. Preferably, 0.5 to 2% by weight of attractive element will be used in the bait.
Un autre ingrédient essentiel dans la com-. Another essential ingredient in the com-.
position de l esche selon l'invention est l'agent gélifiant. Ce composant pourra être de préférence un alginate comme l'alginate de sodium, mais on pourra utiliser d'autres gélifiants habituels de l'industrie alimentaire, tels que des péctines, carraghénates, gélose, gélatine. caséine, les éthers cellulosiques, etc... position of the bait according to the invention is the gelling agent. This component may preferably be an alginate such as sodium alginate, but other usual gelling agents from the food industry, such as pectins, carrageenans, agar, gelatin, may be used. casein, cellulose ethers, etc ...
L'agent émulsifiant utile notamment pour introduire dans la composition de l'esche les composants huileux ou lipidiques (archide, colza, huiles animales, etc), peut être choisi par exemple parmi les dérivés polyoxyéthylénés d'esters d'acides gras et d alcools (Tween, etc). The emulsifying agent which is useful in particular for introducing into the composition of the bait the oily or lipid components (archid, rapeseed, animal oils, etc.), can be chosen for example from polyoxyethylenated derivatives of fatty acid esters and of alcohols (Tween, etc).
Des solvants peuvent être utiles pour maintenir l'homogénéité de la composition de l'appât, notamment lors de la mise en forme (cf. plus loin, et pourront être en particulier des alcools tels que l'é- thylèneglycol. le propylèneglycol, le glycérol, l'éthanol, le propanol, le butanol, etc... Solvents can be useful for maintaining the homogeneity of the composition of the bait, in particular during shaping (cf. below, and may in particular be alcohols such as ethylene glycol. Propylene glycol, glycerol, ethanol, propanol, butanol, etc.
Les agents de conservation peuvent être choisis notamment parmi les dérivés de l'acide benzoique (sels et esters tels que le benzoate de sodium ou de méthyle), les antioxydants du type gallates, des acidifiants, des dérivés phénoliques, etc..., par exemple dans une proportion d'environ 0,1% de la composition de l'esche. Il peut être utile d'adjoindre des antibiotiques afin d'éviter toute prolifération de microorganismes (action bactéricide et bactériostatique). The preservatives can be chosen in particular from benzoic acid derivatives (salts and esters such as sodium or methyl benzoate), antioxidants of the gallates type, acidifiers, phenolic derivatives, etc. example in a proportion of about 0.1% of the composition of the bait. It may be useful to add antibiotics in order to avoid any proliferation of microorganisms (bactericidal and bacteriostatic action).
Outre les adjuvants précédents. la composition de l'esche selon l'invention pourra utilement contenir de 0,25 à 2,5 < en poids tr'un antiagrégant tel qu un pyrophosphate. Besides the previous adjuvants. the composition of the bait according to the invention may usefully contain from 0.25 to 2.5 <by weight of an antiaggregant such as a pyrophosphate.
Par ailleurs l'esche selon l'invention pourra contenir un colorant. L-a couleur donnée aux produits dépendra des poissons auxquels sera destiné chaque produit. Par exemple, pour la peche à la truite, on recherchera des couleurs brun-vi,olacé pour se rapprocher de la couleur des lombrics fréquemment utilisés pour cette pêche. Par contre, pour les. poissons de mer, on recherchera des colorants plus clairs : blanc crème, jaune. bleuté, par exemple. Pour les poissons blancs couramment pêchés avec des asticots, on utilisera des colorants presque blanc ou crème tres léger. Furthermore, the bait according to the invention may contain a dye. The color given to the products will depend on the fish for which each product is intended. For example, for trout fishing, we will look for brown-vi colors, olace to get closer to the color of earthworms frequently used for this fishing. On the other hand, for the. sea fish, we will look for lighter dyes: creamy white, yellow. bluish, for example. For white fish commonly caught with maggots, almost white dyes or very light cream will be used.
La coloration de l'esche peut être très variée qu'il s'agisse de la couleur due aux produits naturels utilisés : gluten, farine de viande, farine de poisson.The coloring of the bait can be very varied, whether it is the color due to the natural products used: gluten, meat meal, fish meal.
ou des colorants rajoutés.or added dyes.
Les esches selon l'invention sont mises en forme par gélification de la pàte molle obtenue par mélange des divers constituants, après que cette pâte ait été mise en la forme désirée (vers, larves, asticots, insectes, petites graines, débris de végétaux, boulettes etc...) par passage dans une filière, un crible ou un tamis. Une technique avantageuse consiste à établir ces accessoires : filière, crible ou tamis, au-dessus du liquide gélifiant de telle sorte que la portion de pâte molle soit immediatement gélifiée en tombant dans le liquide gélifiant. The baits according to the invention are shaped by gelation of the soft paste obtained by mixing the various constituents, after this paste has been put into the desired shape (worms, larvae, maggots, insects, small seeds, plant debris, dumplings etc ...) by passing through a die, a screen or a sieve. An advantageous technique consists in establishing these accessories: die, screen or sieve, above the gelling liquid so that the portion of soft dough is immediately gelled by falling into the gelling liquid.
Les paramètres déterminant la forme et la consistance du produit obtenu sont les suivants - Composition de la p te molle elle-meme et en particulier pourcentage de produit gélifiable contenu dans la pète, - forme de la filière, crible ou tamis assurant la mise en forme de la pâte en état mou, - pression d'extrusion de la pate, - durée de la pression, - dosage du produit gélifiant conenu dans le bac de géléfication. The parameters determining the shape and consistency of the product obtained are as follows - Composition of the soft paste itself and in particular the percentage of gelable product contained in the paste, - shape of the die, screen or sieve ensuring the shaping of the dough in a soft state, - extrusion pressure of the dough, - duration of the pressure, - dosage of the gelling product contained in the gelling tank.
- durée de la gélification, - duree du temps de rinçage, - duré du temps de séchage.- duration of gelling, - duration of rinsing time, - duration of drying time.
Ainsi la pâte extrudée sortant de la buse (par ex. sous forme de. vers) peut être introduite dans un bain de gélification. Si le composant gélifiant est un alginate, le bain de gélification pourra être une solution aqueuse de sels de calcium ou d'aluminium (notamment chlorures) à raison de 5 à 50 g/l. La durée de la gélification pourra être de 1 à 50 minutes suivant la consistance que l'on désire donner aux appâts selon l'invention. Thus the extruded paste leaving the nozzle (for example in the form of a worm) can be introduced into a gelation bath. If the gelling component is an alginate, the gelling bath may be an aqueous solution of calcium or aluminum salts (in particular chlorides) at a rate of 5 to 50 g / l. The duration of the gelation may be from 1 to 50 minutes depending on the consistency which it is desired to give to the baits according to the invention.
En effet, la consistance du produit fini sera fonction des composants (surtout farine et huile) utilisés dans la pate, de leur concentration, de la proportion de gélifiant, de la pression à l'extrusion de la pate, de la concentration du bain de gélification et du temps de séjour dans le bain gélifiant. Indeed, the consistency of the finished product will depend on the components (especially flour and oil) used in the dough, their concentration, the proportion of gelling agent, the pressure at the extrusion of the dough, the concentration of the gelling and residence time in the gelling bath.
La conservation des esches selon l'invention sera assurée d'une part par la composition de la pate dans laquelle on aura introduit les agents de conservation et, d'autre part par le mode de conditionnement comme indiqué ci-dessous. The preservation of the baits according to the invention will be ensured on the one hand by the composition of the dough in which the preservatives will have been introduced and, on the other hand by the method of packaging as indicated below.
Les esches selon l'invention peuvent être présentées à la vente soit dans des emballages rigides de type boite de conserves, soit en sachets plastiques, soit en blisters. On pourra aussi bien pratiquer des stérilisations ou pasteurisations à l'autoclave, ou par ultraviolets. On pourra enfin pratiquer le conditionnement sous vide, ainsi que sous gaz ou mélange de gaz neutres comme dans l'industrie alimentaire. The baits according to the invention can be presented for sale either in rigid packaging of the canned box type, or in plastic bags, or in blisters. We can also perform sterilizations or pasteurizations in the autoclave, or by ultraviolet. Finally, we can practice vacuum packaging, as well as gas or neutral gas mixture as in the food industry.
.Les exemples suivants illustrent I' inven- tion. The following examples illustrate the invention.
ExemDle de formulation n' 1 : Appât ppur poissons carnassiers d'eau douce (parties en poids)
Huile de foie de morue 3,000
Farine de sang 2,500
Protéines de poisson 8,000
Biscuit 48,000
Gluten 34,000
Parfum de sang 4,000
Alginate de sodium 8,000
Propylène glycol 10.000
Antiagrégant 2.500
Gallate de sodium 0.100
Benzoate de méthyle 0,100
Acide citrique 0,600
Antibiotiques 0,0992
Emulsifiant 0,600
Colorant 0,300
Eau 378,200
Ce mélange est extrudé s-ous forme de vers et gélifié dans un bain de gélification contenant CaCl2 à la concentration de 25/1000 pendant une durée de 15 minutes.Formulation example 1: Bait for freshwater carnivorous fish (parts by weight)
Cod liver oil 3,000
Blood meal 2,500
Fish protein 8,000
Biscuit 48,000
Gluten 34,000
Blood perfume 4,000
Sodium alginate 8,000
Propylene glycol 10,000
Antiaggregant 2,500
Sodium gallate 0.100
Methyl benzoate 0.100
Citric acid 0.600
Antibiotics 0.0992
Emulsifier 0.600
Dye 0.300
Water 378,200
This mixture is extruded in the form of worms and gelled in a gelling bath containing CaCl2 at a concentration of 25/1000 for a period of 15 minutes.
Exemples de formulation 2 : Appât pour poissons blancs d'eau douce (parties en poids)
Huile végétale 3,000
Farine de mais 20,000
Farine de soja 15,000
Farine de coriandre 15.000
Gluten 34,000
Parfum anis 7,000
Alginate de sodium 8,200
Propylène glycol 10.-000
Antiagrégant 2,000
Gallate de sodium 0,100
Benzoate de sodium 0,200
Acide citrique 0,500
Antibiotique 0,099
Emulsifiant 0,500
Colorant 0.200
Eau 384,200
Après extrusion sous forme de boulettes, géléfication dans un bain contenant 20 g/l de CaCl2 pendant 1/4 heure.Example formulation 2: Bait for freshwater white fish (parts by weight)
Vegetable oil 3,000
Corn flour 20,000
Soy flour 15,000
Coriander flour 15,000
Gluten 34,000
Anise fragrance 7,000
Sodium alginate 8,200
Propylene glycol 10.-000
Antiaggregant 2,000
Sodium gallate 0.100
0.200 sodium benzoate
Citric acid 0.500
Antibiotic 0.099
Emulsifier 0.500
Dye 0.200
Water 384,200
After extrusion in the form of pellets, gelling in a bath containing 20 g / l of CaCl2 for 1/4 hour.
Exemple de formulation 3 : Appât pour pêche en mer (parties en poids)
Huile végétale 1,500
Huile de foie de morue 1,500
Farine de protéines de poisson 30,000
Chair de poisson 40,000
Parfum fruits de mer 5,000
Alginate 8,300
Propylène glycol 12,000
Galate 0,100
Dérives de l'acide benzoïque 0,150
Acide citrique 0,550
Antibiotiques 0,099
Colorant 0,400
Emulsifiant 0,500
Eau 400,000
Après extrusion sous forme de gros vers, géléfication dans un bain contenant 25 gll de Ca Cl2 pendant 30 minutes, Formulation example 3: Bait for sea fishing (parts by weight)
Vegetable oil 1,500
Cod liver oil 1,500
Fish protein meal 30,000
Fish meat 40,000
Perfume seafood 5,000
Alginate 8,300
Propylene glycol 12,000
Galatian 0.100
0.150 benzoic acid derivatives
Citric acid 0.550
Antibiotics 0.099
Dye 0.400
Emulsifier 0.500
Water 400,000
After extrusion in the form of large worms, gelling in a bath containing 25 gll of Ca Cl2 for 30 minutes,
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8900969A FR2641941B1 (en) | 1989-01-26 | 1989-01-26 | SHEET BASED ON A FORMED GELLI PASTE |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8900969A FR2641941B1 (en) | 1989-01-26 | 1989-01-26 | SHEET BASED ON A FORMED GELLI PASTE |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2641941A1 true FR2641941A1 (en) | 1990-07-27 |
| FR2641941B1 FR2641941B1 (en) | 1994-05-20 |
Family
ID=9378132
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR8900969A Expired - Fee Related FR2641941B1 (en) | 1989-01-26 | 1989-01-26 | SHEET BASED ON A FORMED GELLI PASTE |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2641941B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1994018826A1 (en) * | 1993-02-17 | 1994-09-01 | Papp Zoltan | Bait and/or feeding material for catching and/or alimentation of aquatic animals, process for preparing the bait and/or feeding material and holder device for delivering into water |
| WO1996028021A1 (en) * | 1995-03-15 | 1996-09-19 | Norbait Da | Fish bait |
| FR2870088A1 (en) * | 2004-05-13 | 2005-11-18 | Michel Benoist | Jellified fishing bait is made from chopped or ground molluscs, fish or worms mixed with a jelling agent |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3607295A (en) * | 1968-10-18 | 1971-09-21 | Dee R Morgan | Plastic moldable composition useful as a fish bait |
| US4362748A (en) * | 1980-10-03 | 1982-12-07 | Loyal Wells | Method for forming shaped products for human and/or animal consumption or as marine bait and products produced thereby |
| WO1983000984A1 (en) * | 1981-09-16 | 1983-03-31 | Mactaggart, Dugald, Gilmore | Fishing bait |
| DE3333249A1 (en) * | 1982-09-14 | 1984-03-15 | Bernd Dr. 8000 München Frenzel | Artificial bait for fish and process for producing such a bait |
| WO1985005014A1 (en) * | 1984-05-01 | 1985-11-21 | Cox James P | Attractant-disseminating fish bait |
-
1989
- 1989-01-26 FR FR8900969A patent/FR2641941B1/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3607295A (en) * | 1968-10-18 | 1971-09-21 | Dee R Morgan | Plastic moldable composition useful as a fish bait |
| US4362748A (en) * | 1980-10-03 | 1982-12-07 | Loyal Wells | Method for forming shaped products for human and/or animal consumption or as marine bait and products produced thereby |
| WO1983000984A1 (en) * | 1981-09-16 | 1983-03-31 | Mactaggart, Dugald, Gilmore | Fishing bait |
| DE3333249A1 (en) * | 1982-09-14 | 1984-03-15 | Bernd Dr. 8000 München Frenzel | Artificial bait for fish and process for producing such a bait |
| WO1985005014A1 (en) * | 1984-05-01 | 1985-11-21 | Cox James P | Attractant-disseminating fish bait |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1994018826A1 (en) * | 1993-02-17 | 1994-09-01 | Papp Zoltan | Bait and/or feeding material for catching and/or alimentation of aquatic animals, process for preparing the bait and/or feeding material and holder device for delivering into water |
| WO1996028021A1 (en) * | 1995-03-15 | 1996-09-19 | Norbait Da | Fish bait |
| US6009657A (en) * | 1995-03-15 | 2000-01-04 | Norbait Da | Fish bait |
| FR2870088A1 (en) * | 2004-05-13 | 2005-11-18 | Michel Benoist | Jellified fishing bait is made from chopped or ground molluscs, fish or worms mixed with a jelling agent |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2641941B1 (en) | 1994-05-20 |
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