Gel lure, manufacturing method of gel lure, gel-like chum, and manufacturing method of gel-like chum

Abstract

To provide a gel lure that is biodegraded in water in a short period of time, the gel lure having sufficient strength and flexibility of simulating a motion of a bait organism.SOLUTION: A gel lure contains glucomannan and carrageenan by 5 to 10 mass% in total. In the gel lure, a content ratio of glucomannan and carrageenan may be 1:0.9 to 1:2.1.SELECTED DRAWING: Figure 9

Description

Technical Field

[0001] The present invention relates to a gel lure, a method for manufacturing a gel lure, a gel-like komasse, and a method for manufacturing a gel-like komasse.

Background Art

[0002] Conventionally, as lures (imitation baits) used for fishing, lures formed of synthetic resin or rubber have been widely used. These lures can be manufactured at low cost and have good storage properties. However, there has been a concern about adverse effects such as environmental pollution because they may break and flow into the ocean, or be torn by fish bites and taken into the fish's body. There are also lures using biodegradable plastics, but they require a long period of several years to several decades to dissolve in water.

[0003] In view of such a situation, for example, Patent Document 1 discloses an imitation bait obtained by pouring an aqueous solution in which 2 to 4% by mass of a dry powder obtained by mixing glucomannan fine powder and a gelling agent powder is dissolved into a mold and cooling it. According to the imitation bait described in Patent Document 1, even when it is damaged, it decomposes in water in a short period of time, and even when it enters the fish's body, it is harmless to the fish body, so almost no adverse effect on the environment occurs.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, when the inventors of the present invention conducted tests, it was found that a gel containing 3% by mass of glucomannan and a gelling agent together had a low value of breaking load (breaking strength) and had a problem with the strength as a lure.

[0006] An object of the present invention is to provide a gel lure that is biodegradable in water in a short period of time and has sufficient strength and flexibility to mimic the movement of bait organisms.

Means for Solving the Problems

[0007] One aspect of the present invention includes the following aspects.

[0008] [1] A gel lure containing glucomannan and carrageenan in a combined amount of 5 to 10% by mass.

[0009] [2] The gel lure according to [1], wherein the content ratio of the glucomannan to the carrageenan in terms of mass is in the range of 1:0.9 to 1:2.1.

[0010] [3] A gel komase containing glucomannan and carrageenan in a combined amount of 5 to 10% by mass.

[0011] [4] The gel komase according to [3], wherein the content ratio of the glucomannan to the carrageenan in terms of mass is in the range of 1:0.9 to 1:2.1.

[0012] [5] The gel komase according to [3] or [4], containing a fish aggregating agent.

[0013] [6] A method for producing a gel lure, including a step of injecting an aqueous solution containing glucomannan and carrageenan into a mold, and a step of cooling the injected aqueous solution to form a gel, wherein the total content of the glucomannan and the carrageenan is 5 to 10% by mass with respect to the aqueous solution.

[0014] [7] The method for producing a gel lure according to [6], further comprising a step of obtaining the aqueous solution by dissolving glucomannan powder and carrageenan powder in water, wherein the mass ratio of the glucomannan to the carrageenan contained in the aqueous solution is in the range of 1:0.9 to 1:2.1.

[0015] [8] The method for manufacturing a gel lure according to [7], wherein the temperature of the water is 90°C or higher and lower than 100°C.

[0016] [9] A method for manufacturing a gel-like komase, comprising a step of crushing a gel containing 5 to 10% by mass of glucomannan and carrageenan in total.

Advantages of the Invention

[0017] According to the present invention, it is possible to provide a gel lure that is biodegraded in water in a short period of time and has sufficient strength and flexibility to mimic the movement of bait organisms.

Brief Description of the Drawings

[0018]

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Figure 6

Figure 7

Figure 8

Figure 9

Figure 10

Figure 11

Embodiments for Carrying Out the Invention

[0019] Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the drawings where appropriate.

[0020] <Gel lure> The gel lure according to the preferred embodiment of the present invention contains glucomannan and carrageenan in a combined amount of 5 to 10% by mass.

[0021] Generally, soft lures having flexibility are often molded using polyvinyl chloride and a plasticizer. When the soft lure is damaged and flows into the ocean, it is difficult to decompose, so there are concerns about its adverse effects on the environment.

[0022] In contrast, the gel lure of this embodiment dissolves in water in a short period of about one week. In addition, since glucomannan and carrageenan as a gelling agent are natural polysaccharides, it is considered that there is almost no adverse effect on fish. Therefore, a gel containing glucomannan and carrageenan in the above ratio can also be used as a food gel.

[0023] The usage method of the gel lure of this embodiment is not particularly limited. For example, the gel lure can be hooked on a hook tied to a fishing line and thrown into the sea, and by pulling the lure to make it move like a bait organism, fish can be caught. Note that the application of the gel lure of this embodiment is not limited to sea fishing (fishing in seawater), and it can also be used for freshwater fishing.

[0024] (Glucomannan and carrageenan) By forming a gel with glucomannan, the gel can be given strength, flexibility, and elasticity. Furthermore, by including carrageenan in the gel lure, the degree of freedom in molding can be improved, and the softness and flexibility of the gel formed by glucomannan can be improved.

[0025] The mass content ratio of glucomannan and carrageenan in the gel lure is not particularly limited, but it is preferably in the range of 1:0.9 to 1:2.1, more preferably in the range of 1:1 to 1:2, and may be 1:1.2 to 1:1.9 or 1:1.4 to 1:1.7. The lower limit value of these content ratios (referring to ratio X in the range of ratio X to ratio Y, and ratio X in the case of 1:0.7 to 1:2.5 is "1:0.7") and the upper limit value (referring to ratio Y in the range of ratio X to ratio Y, and ratio Y in the above case is "1:2.5") can be arbitrarily combined.

[0026] Generally, it is important for the gel lure to have sufficiently high flexibility, breaking strength (breaking load, pressure resistance), and tensile strength.

[0027] Due to the sufficient flexibility of the gel lure, it can make flexible movements similar to small aquatic animals such as small fish in water, and can improve the biting of fish. As a criterion for sufficient flexibility, for example, when a needle with a 2g weight is attached to the end of the gel lure, the curvature described later is 80% or more.

[0028] Since the gel lure has sufficient breaking strength, it can be prevented from being damaged by attacks from fish or the grasping of fishermen. As a criterion for sufficient breaking strength, for example, the breaking strength described later is 9N or more.

[0029] Since the gel lure has sufficient tensile strength, it can be prevented from being torn when the fish pulls it in water or when the lure is thrown into the sea. As a criterion for sufficient tensile strength, for example, the tensile strength described later is 0.28N or more (more preferably 0.35N or more).

[0030] When the gellurian contains 5 to 10% by mass of glucomannan and carrageenan in combination and the content ratio of glucomannan and carrageenan is within the above-preferred range, flexibility, breaking strength, and tensile strength can be sufficiently ensured. The total content ratio of glucomannan and carrageenan in the gellurian may be 5 to 9% by mass, may be 5 to 7% by mass, or may be 7 to 9% by mass.

[0031] For example, when the combined content ratio of glucomannan and carrageenan is less than 5%, the breaking strength and tensile strength will become excessively small.

[0032] When the ratio of the amount of carrageenan to the amount of glucomannan when the amount of glucomannan is set to 1 is less than 0.9, the gel is too hard and lacks flexibility like small aquatic animals such as small fish. When the ratio of the amount of carrageenan to the amount of glucomannan when the amount of glucomannan is set to 1 exceeds 2.1, the gel becomes excessively soft and the breaking strength and tensile strength are too low.

[0033] Note that other members such as needles may be fixed to the gellurian, but even in that case, the total ratio of glucomannan and carrageenan to the gel part is 5 to 10% by mass.

[0034] (Other components) The gellurian may contain other components in addition to glucomannan and carrageenan. Examples of other components include, but are not limited to, fish attractants, seaweeds, pigments (inks), etc.

[0035] The ratio of other components in the gellurian may be 0% or more and 50% or less, may be 0% or more and 30% or less, may be 0% or more and 15% or less, may be 0% or more and 10% or less, or may be 0% or more and 5% or less.

[0036] Examples of fish attractants include, but are not limited to, krill extract, pupa extract, salmon roe extract, fish meal, etc., as long as they can attract fish.

[0037] When the gellurian contains only glucomannan, carrageenan and water, the gellurian has high transparency. By forming the gellurian to be transparent, it looks like aquatic animals such as fry, so the gellurian containing no components other than glucomannan, carrageenan and water is also very useful.

[0038] <Method for producing gellurian> FIG. 1 is a flow chart showing a method for producing a gellurian according to a preferred embodiment of the present invention. The gellurian produced by this production method is the above-described gellurian.

[0039] As shown in FIG. 1, the method for producing a gellurian includes a step S1 of dissolving glucomannan powder and carrageenan powder in water to obtain an aqueous solution (sol), a step S2 of injecting the aqueous solution obtained in step S1 into a mold, and a step S3 of cooling the injected aqueous solution to form a gel. Note that it is not always necessary for the method for producing a gellurian to include step S1, and an aqueous solution containing glucomannan and carrageenan may be prepared in advance and subjected to step S2.

[0040] (Step S1) The aqueous solution obtained in step S1 (in other words, the aqueous solution injected into the mold in step S2) contains a total of 5 to 10% by mass of glucomannan and carrageenan. Therefore, when the gellurian does not contain the above other components, the proportion of water is 90 to 95% by mass. By suppressing the total content of glucomannan and carrageenan to 10% or less, it is easy to dissolve in water and the degree of freedom in molding in steps S2 to S3 can be ensured. Also, by setting the above total content to 5% or more, the breaking strength and tensile strength can be ensured.

[0041] The mass ratio of glucomannan and carrageenan contained in the aqueous solution subjected to step S2 is the same as the ratio (1:0.9 to 1:2.1, etc.) detailed in the embodiment of the gellurian.

[0042] In step S1, it is preferable to dissolve the above powder in water at a temperature of 90°C or higher and lower than 100°C. By setting the water temperature to 90°C or higher, even a powder in an amount of 5 to 10% by mass can be easily dissolved. Also, by setting the water temperature to lower than 100°C, boiling of the water can be prevented, and an increase in concentration can be prevented.

[0043] When glucomannan and carrageenan are difficult to dissolve in water, glucomannan and carrageenan can be dissolved in water by stirring for several hours while maintaining the temperature of the aqueous solution at 90°C or higher (preferably 95°C).

[0044] Here, in the lure formed of a conventional thermoplastic resin, it is necessary to raise the resin temperature to about 250°C during injection molding. However, in the manufacturing method of the present embodiment, since a temperature of 90°C or higher and lower than 100°C is sufficient, the gel lure can be easily manufactured.

[0045] In addition, in the gel lure of the present embodiment, since glucomannan powder and carrageenan powder are used, the gel lure can be manufactured at low cost.

[0046] In step S1, in addition to glucomannan powder and carrageenan powder, the above-mentioned other components may be included in water.

[0047] (Step S2) In step S2, the aqueous solution obtained in step S1 is poured into a mold having an arbitrary shape. The shape of the mold (the shape of the space of the mold) is not particularly limited, and for example, the shape of a small aquatic animal such as a small fish can be mentioned. Examples of the material of the mold include, but are not limited to, metal (mold). As an injector for pouring the aqueous solution into the mold, it is preferable to use a syringe. In addition, when excess gel end material remains, since the gel has thermoreversibility, it can be melted and reused, and waste is less likely to occur.

[0048] (Step S3) In step S3, the aqueous solution injected into the mold is cooled to form a gel. The aqueous solution may be cooled in a refrigerator or the like, but it can also be gelled by leaving it at room temperature for several tens of seconds to several minutes.

[0049] As described above, the above-mentioned gel lure can be easily manufactured by an injection molding method including steps S1 to S3.

[0050] <Gel lure production kit> In one embodiment, the present invention provides a gel lure production kit including a gel containing glucomannan and carrageenan in a combined amount of 5 to 10% by mass, and an injector for injecting into a mold.

[0051] The user of the gel lure production kit can, at home or the like, cut out a gel of any size from the gel of the kit, heat it to return it to a liquid sol, and then inject the sol into a mold of any shape using the injector, thereby easily manufacturing a gel lure of any shape. Examples of the method of heating the gel include heating with a hot water bath or a microwave oven.

[0052] The mold only needs to have heat resistance equal to or higher than the water temperature during production, and its shape and the like are not particularly limited. The mold can be prepared by, for example, a 3D printer. Further, the gel lure production kit may further include a mold. Thereby, the user can save the trouble of preparing the mold.

[0053] The shape of the gel of the kit is not particularly limited, but it may be, for example, a block shape. The gel may contain the above-mentioned other components in addition to glucomannan and carrageenan.

[0054] The content ratio of glucomannan and carrageenan in the gel is not particularly limited, but it can be, for example, the same ratio as that of the above-mentioned gel lure (1:0.9 to 1:2.1, etc.).

[0055] Examples of the gel injector for the mold include, but are not limited to, a syringe. Even if there is excess gel after heating, the gel has thermoreversibility and can be easily redissolved at a temperature of 90°C or higher and lower than 100°C, so it can be melted and reused, and waste is unlikely to occur.

[0056] <Other gel lure production kits> In one embodiment, the present invention provides a gel lure production kit comprising glucomannan powder, carrageenan powder, and an injector for a mold.

[0057] The user of the gel lure production kit can easily produce a gel lure of any shape at home or the like by dissolving glucomannan powder and carrageenan powder in water at 90°C or higher to prepare a sol, and then injecting the sol into an arbitrary mold using an injector. The water for dissolving the powder may be tap water or pure water.

[0058] As described above, a syringe can be preferably used as the injector for injecting the gel into the mold, but any injector can be used as long as it can inject into the mold, and it is not limited to a syringe.

[0059] The above other gel lure production kit may further include a mold for injecting the above aqueous solution. This can save the user the trouble of preparing the mold.

[0060] <Gel-like komase> In one embodiment, the present invention provides a komase composed of a gel containing 5 to 10% by mass of glucomannan and carrageenan in total.

[0061] The components of the komase in this embodiment are the same as those of the above gel lure. Therefore, the mass content ratio of glucomannan and carrageenan in the komase may be the above ratio (such as 1:0.9 to 1:2.1, etc.). In addition, the komase may contain other components such as fish attractants described above.

[0062] The size of each grain of komase is not particularly limited, and for example, it may be 2 mm or more and 30 mm or less, or it may be 5 mm or more and 15 mm or less.

[0063] <Method for producing gel-like komase> The method for producing gel-like komase includes a step of crushing a gel containing 5 to 10% by mass of glucomannan and carrageenan in total. This gel is a gel obtained by cooling an aqueous solution containing 5 to 10% by mass of glucomannan and carrageenan in total (the aqueous solution obtained in the above-mentioned step S1), and this production method is the method for producing the above-mentioned gel-like komase.

[0064] Therefore, the mass content ratio of glucomannan and carrageenan in the gel is not particularly limited, but may be the ratio (1:0.9 to 1:2.1, etc.) detailed in the embodiment of gelur. The gel may contain other components such as fish attractants.

[0065] In the above step of crushing the gel, the grains of each crushed gel may be 2 mm or more and 30 mm or less, or may be 5 mm or more and 15 mm or less.

[0066] The above-mentioned gel-like komase produced by the production method of this embodiment uses crushed gel, so it can be produced and procured at a lower cost compared to general komase. In addition, since the gel is finely crushed, each component contained in the gel diffuses in water, so an excellent fish attracting effect can be expected compared to general komase.

[0067] The gel-like komase produced as described above can also be used as a gel feed for fish and the like. Therefore, the method for producing gel-like komase of this embodiment can also be utilized as a method for producing gel feed.

[0068] The present invention is not limited to the above embodiments, and various modifications are possible within the scope of the invention described in the claims, and it goes without saying that these are also included in the scope of the present invention.

[0069] Hereinafter, the present invention will be described by way of examples, but the present invention is not limited to the following examples.

Example

[0070] <Examination of gel-forming components> In this experiment, three types of gels were prepared: an agar gel containing 3% by mass of agar, an alginate gel containing 2% by mass of alginic acid, and a konjac gel containing 3% by mass of glucomannan (konjac flour). Each gel was cylindrical with a height of 3.0 cm and a diameter of 1.6 cm.

[0071] As a result, although the agar gel and the alginate gel had hardness, they were very brittle, easily crushed when pressed by hand, and easily damaged when pulled or bent.

[0072] On the other hand, although the konjac gel was not as hard as the agar or alginate gels, it was rich in flexibility and elasticity.

[0073] Based on these results, a konjac gel was produced by gelling an aqueous solution containing 10% by mass of glucomannan (konjac flour) with a calcium hydroxide solution.

[0074] Figure 2 is an image showing a gel containing 10% by mass of glucomannan.

[0075] The gel containing 10% by mass of glucomannan had higher strength than the konjac gel containing 3% by mass of glucomannan, but also had a higher viscosity, and as a whole, the concentration was not uniform, making it difficult to mold.

[0076] <Examination of mixing ratio of gel components> In this experiment, based on the results of the above-mentioned konjac gel using calcium hydroxide solution, a gel with carrageenan added was prepared instead of the calcium hydroxide solution. Also, conditions were set for the total content ratio of glucomannan and carrageenan, and the content ratio between glucomannan and carrageenan. Table 1 below shows the combination of the total content ratio of glucomannan and carrageenan in the gel, the content ratio between glucomannan and carrageenan, and the weights (unit: g) of glucomannan and carrageenan for each combination.

[0077]

Table 1

[0078] For all the gels of the combinations shown in Table 1, flexibility, elasticity, and stretchability were confirmed. However, for any of the gels, the pressure resistance and the strength at the time of throwing in were insufficient.

[0079] On the other hand, although not shown in Table 1, for a separately prepared gel with a total content ratio of glucomannan and carrageenan in the gel of 5 mass%, sufficient pressure resistance and strength at the time of throwing in were confirmed in the range where the content ratio between glucomannan and carrageenan was 1:1 to 1:2.

[0080] In the subsequent experiments, a gel with a content ratio between glucomannan and carrageenan of 1:2 was used.

[0081] <Measurement of Flexibility for Each Total Content Ratio of Glucomannan and Carrageenan> Figure 3 is a schematic diagram showing the method for measuring the flexibility of the gel lure. Specifically, Figure 3(a) is a schematic diagram showing the method for measuring the flexibility when the gel lure is in a substantially horizontal posture, and Figure 3(b) is a schematic diagram showing the method for measuring the flexibility when the gel lure is in a substantially vertical posture. In this experiment, the flexibility was measured for each gel lure with a total content ratio of glucomannan and carrageenan of 3%, 5%, 7%, and 9%. Each gel lure was conical with a length of 6.3 cm and a bottom diameter of 0.4 cm.

[0082] As shown in Fig. 3(a), in the measurement of the flexibility when the gel lure 13 is in a substantially horizontal posture, first, a needle 12 with a weight 11 attached thereto was inserted into one side portion in the longitudinal direction of the gel lure 13. Then, the ratio of the displacement amount L1 downward of the needle 12 (how much the needle 12 drops) to the maximum bending displacement amount was measured as the curvature (unit: %). The maximum bending displacement amount is the displacement amount downward when the gel lure 13 is bent at 90° and the end portion on the side where the needle 12 is attached faces downward. At the time of measurement, the gel lure is fixed at the central portion in its longitudinal direction and the end portion on the side where the needle is not inserted.

[0083] Also, as shown in Fig. 3(b), in the measurement of the flexibility when the gel lure 13 is in a substantially vertical posture, first, a needle 12 with a weight 11 attached thereto was inserted into the upper portion of the gel lure 13. Then, the ratio of the displacement amount L2 downward of the needle 12 (how much the needle 12 drops) to the maximum bending displacement amount was measured as the curvature (unit: %). The maximum bending displacement amount is the displacement amount downward when the gel lure 13 is bent at 180° and the end portion on the side where the needle 12 is attached faces downward. At the time of measurement, the gel lure is fixed at the central portion in its longitudinal direction and the end portion on the side where the needle is not inserted.

[0084] Fig. 4 is a graph showing the curvature of the gel lure 13. Specifically, Fig. 4(a) is a graph showing the curvature when the gel lure 13 is in a substantially horizontal posture, and Fig. 4(b) is a graph showing the curvature when the gel lure 13 is in a substantially vertical posture.

[0085] As shown in Fig. 4(a) and Fig. 4(b), any gel lure 13 in which the total content ratio of glucomannan and carrageenan in the gel lure 13 is 3 to 9% shows a curvature close to 100% as the weight of the weight 11 increases. Therefore, it was confirmed that any gel lure in which the total content ratio of glucomannan and carrageenan is 3 to 9% has sufficient flexibility.

[0086] <Measurement of Stress Relaxation and Breaking Strength for Each Total Content Ratio of Glucomannan and Carrageenan> Figure 5 is a schematic diagram showing a method for measuring the breaking strength of a gel lure.

[0087] In the measurement of stress relaxation and breaking strength, a plunger 14 (radius 1 cm) with a substantially spherical tip (lower end) was pushed into the gel 16 placed on the table 15 from above, and stress relaxation and breaking strength were measured. For the measurement of stress relaxation and breaking strength, a creep meter (manufactured by Yamaden Co., Ltd., model number: RE2-33005C) was used.

[0088] In the measurement of stress relaxation, the plunger 14 was pushed into the gel 16 to a depth of 10% of the gel 16, and the stress relaxation of the gel 16 during a 1-minute standing period was measured.

[0089] In the measurement of breaking strength, the plunger 14 was pushed in, and the load (breaking strength) when the gel 16 broke was measured.

[0090] For the measurement of stress relaxation and breaking strength, the same gel 16 was used. After measuring the stress relaxation, the breaking strength was measured. As the gel 16, a cylindrical gel with a radius of 1.6 cm and a height of 3 cm, which was prepared by pouring a sol in which glucomannan and carrageenan were dissolved into a mold, was used.

[0091] Three types of gels 16 with total content ratios of glucomannan and carrageenan in the gel 16 of 3% by mass, 5% by mass, and 7% by mass were prepared. Also, for the measurement of breaking strength, a gel 16 with the above total content ratio of 9% by mass was separately prepared. For the 3% by mass gel 16, the number of samples n = 2, and two samples 3a and 3b manufactured under the same conditions were prepared. For the 5% by mass gel 16, the number of samples n = 3, and three samples 5a, 5b, and 5c manufactured under the same conditions were prepared. For the 7% by mass gel 16, the number of samples n = 2, and two samples 7a and 7b manufactured under the same conditions were prepared. For the measurement of breaking strength, the number of samples of the gel 16 with a total content ratio of 9% by mass was n = 3.

[0092] Figure 6 is a graph showing stress relaxation for each total content rate of glucomannan and carrageenan.

[0093] As shown in Figure 6, it was revealed that the higher the total content rate of glucomannan and carrageenan, the greater the stress.

[0094] Figure 7 is a graph showing the breaking strength (breaking load) for each total content rate of glucomannan and carrageenan. The "gel concentration" on the horizontal axis in Figure 7 indicates the total content rate of glucomannan and carrageenan.

[0095] In addition, Table 2 below shows the breaking strength (breaking load), breaking stress, breaking deformation amount, and breaking strain rate for each of the seven samples with the above total content rate of 3 to 7 mass%.

[0096]

Table 2

[0097] As shown in Figure 7 and Table 2, the breaking strengths of Samples 3a and 3b with a total content rate of glucomannan and carrageenan of 3 mass% were as low as 5.4 to 5.5 N. Therefore, it was revealed that when the above total content rate is 3 mass%, it is insufficient as the breaking strength of the gel lure, and there is a risk of damage due to attacks by fish or the grip of anglers.

[0098] On the other hand, it was found that the breaking strengths of the samples with a total content rate of glucomannan and carrageenan of 5 to 9 mass% were all 9 N or more, and they had sufficient breaking strength as gel lures.

[0099] It was also revealed that the higher the total content rate of glucomannan and carrageenan, the lower the breaking strain rate. From this result, it was found that while the gel becomes less likely to tear as the concentration of the gel increases, it also becomes more difficult to deform.

[0100] <Measurement of Tensile Strength for Each Shape of Gel Lure> FIG. 8 is a schematic diagram showing a method for measuring the tensile strength of a gel lure, and FIG. 9 is an image showing a gel lure having a simple shape and a gel lure having a complex shape.

[0101] As shown in FIG. 8, in the measurement of the tensile strength, the gel lure 13 with the needle 12 inserted therein was suspended from a Newton meter 17 (manufactured by NARICA, model number: GN-1), and the gel lure 13 was pulled downward, and the maximum load until the gel lure 13 came off the needle 12 was measured.

[0102] As shown in FIG. 9, a gel lure 13a having a simple shape and a gel lure 13b having a complex shape were used for the gel lure 13. For each of the gel lures 13a and 13b of each shape, samples having a total content ratio of glucomannan and carrageenan of 3% by mass, 5% by mass, 7% by mass, and 9% by mass were prepared and used for the measurement of the tensile strength.

[0103] Table 3 below shows the tensile strength of the gel lure 13a having a simple shape for each of the above total content ratios.

[0104]

Table 3

[0105] Also, Table 4 below shows the tensile strength of the gel lure 13b having a complex shape for each of the above total content ratios.

[0106]

Table 4

[0107] As shown in Tables 3 and 4, it was found that the gel lure 13b having a complex shape has a higher tensile strength on average than the gel lure 13a having a simple shape. This is considered to be due to the fact that the gel lure 13b having a complex shape is thicker.

[0108] Also, it was found that in any shape, the higher the total content rate of glucomannan and carrageenan, the higher the average value of the tensile strength. This is presumably because the higher the concentration of the sol, the denser the network structure of the hydrogel is formed.

[0109] <Fishing with a gel lure> FIG. 10 is an image showing a state in which the produced gel lure 13 is attached to a fishing hook 12, and FIG. 11 is an image showing a black porgy caught using the gel lure 13.

[0110] The gel lure 13 shown in FIG. 10 has a total content rate of glucomannan and carrageenan of 7% by mass, and 3.0 g of commercially available gold lame and 2.0 mL of a yellow dye (ink) are added to 100 mL of a sol containing glucomannan and carrageenan.

[0111] As shown in FIG. 11, using the gel lure 13, not only was it possible to catch black porgy, but it was also possible to catch horse mackerel and sardines. From this, it was confirmed that the gel lure 13 can be used for fishing without problems as a soft lure.

Industrial Applicability

[0112] According to the present invention, since the gel lure contains 5 to 10% by mass of glucomannan and carrageenan in total, it has sufficient flexibility, breaking strength, and tensile strength, and thus can be used industrially.

Explanation of Symbols

[0113] 11... weight, 12... hook, 13... gel lure, 14... plunger, 15... base, 16... gel, 17... Newton meter

Claims

1. A gel lure containing glucomannan and carrageenan in a combined amount of 5 to 10% by mass.

2. The gel lure according to Claim 1, wherein the content ratio of the glucomannan to the carrageenan in terms of mass is 1:0.9 to 1:2.

1.

3. A gel komase containing glucomannan and carrageenan in a combined amount of 5 to 10% by mass.

4. The gel komase according to Claim 3, wherein the content ratio of the glucomannan to the carrageenan in terms of mass is within the range of 1:0.9 to 1:2.

1.

5. The gel komase according to Claim 3 or 4, which contains a fish aggregating agent.

6. A method for producing a gel lure, comprising a step of injecting an aqueous solution containing glucomannan and carrageenan into a mold, and a step of cooling the injected aqueous solution to form a gel, wherein the total content of the glucomannan and the carrageenan is 5 to 10% by mass with respect to the aqueous solution.

7. The method for producing a gel lure according to Claim 6, further comprising a step of obtaining the aqueous solution by dissolving glucomannan powder and carrageenan powder in water, wherein the mass ratio of the glucomannan to the carrageenan contained in the aqueous solution is within the range of 1:0.9 to 1:2.

1.

8. The method for producing a gel lure according to Claim 7, wherein the temperature of the water is 90°C or higher and less than 100°C.

9. A method for producing a gel komase, comprising a step of crushing a gel containing glucomannan and carrageenan in a combined amount of 5 to 10% by mass.

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