Fishing lure and method for manufacturing fishing lure

Abstract

The present invention relates to a fishing lure containing a substance mixture including protein, polysaccharide, polyhydric alcohol, and water, wherein in the substance mixture, the proportion of protein is between 15% by weight and 35% by weight, the proportion of polysaccharide is between 0.5% by weight and 3% by weight, the proportion of polyhydric alcohol is between 35% by weight and 75% by weight, and the proportion of water is between 15% by weight and 35%. Furthermore, the present invention relates to a manufacturing method for a fishing lure that deteriorates in water and is additionally non-toxic to aquatic organisms such as fish.

Description

Technical Field

[0001] The present invention relates to a fishing lure having a body made of a substance mixture that deteriorates when submerged in water. This substance mixture is non-toxic, i.e., not toxic to fish and other aquatic organisms. Furthermore, the present invention relates to a method for manufacturing the fishing lure. This manufacturing method is suitable for producing a uniform substance mixture for a fishing lure, more precisely for its body, which has high tear strength and at the same time good degradability in water.

Background Art

[0002] According to various nature and environmental protection groups, water pollution by plastics is said to lead to the extinction of species worldwide. Affected by this are not only aquatic organisms, but also the number of fish that serve humans as a food resource.

[0003] According to the World Wide Fund for Nature, 4.8 to 12.7 million tons of non-degradable plastics are released into the world's oceans annually. Most of it is released by commercial fisheries that still use non-degradable plastics for nets, artificial baits, and traps, and this list is not exhaustive.

[0004] When this released plastic becomes brittle over time and is broken by the movement of waves, it enters the fish's digestive tract in the form of microplastics and often accumulates in the digestive tract, leading to the death of the fish.

[0005] Fishing lures or artificial baits currently available on the market for the leisure and commercial fishing industries are usually designed in the shape and appearance of prey animals such as small fish, insects, or worms. These fishing lures are manufactured industrially using machinery and are referred to as artificial baits in technical terms.

[0006] That is, a typical fishing lure has a body that can include a mixture of various elastomeric materials (often petroleum-based). A fishing hook can be inserted into this body for attaching the fishing lure, and in many cases, the fishing hook, together with the fishing lure attached thereto, is attached to the main line or line via a leader.

[0007] The fishing lure, along with the fishing hook present therein, can be swallowed by a fish, such as a predatory fish, and in this case, the fishing hook can catch in the fish's mouth due to a sudden movement (jerk) of the fisherman's fishing rod.

[0008] The body mimics the prey by its shape and movement in water, which attracts the fish and encourages it to bite. Commercially available fishing lures often have attractants added to enhance their appeal to fish and improve biting.

[0009] However, a fishing lure used for fishing can also be used, for example, to attract crustaceans into a trap when provided with an appropriate attractant. In this case, since the fishing lure is only for attraction, insertion of a fishing hook is not necessary.

[0010] The artificially manufactured mixture of materials used for flexible fishing lures often contains plasticizers, which can reach the water area. These plasticizers can be toxic to aquatic organisms. For example, these plasticizers can concentrate in fish tissues and potentially make the fish inedible for humans.

[0011] Also, it often happens that the fishing lure detaches from the fishing hook and is swallowed by the fish without the fish being lifted onto land. Since the artificial bait clogs the fish's digestive tract, the fish will die as a result of swallowing it. Current artificial baits do not dissolve in water or in the fish's digestive tract.

[0012] During fighting (i.e., when reeling in the catch by winding the reel), if the fishing lure comes off the fishing hook and is not swallowed by the fish, this will lead to further intrusion of non-degradable plastics into the water area, which, of course, many fishermen are not aware of.

[0013] US2008263936 (Patent Document 1) discloses a biodegradable fishing lure composition containing a water-soluble long-chain polyhydroxy polymer composed of agar, urea, and polyvinyl alcohol (PVA), and water. The relatively high urea content (from 10% by weight to 55% by weight) in this composition brings about improved solubility and biodegradability of PVA in the composition.

[0014] US2005120611 (Patent Document 2) similarly discloses a fishing lure. This fishing lure is based on a mixture composed of a water-insoluble polysaccharide, other saccharides, and a protein component, and the protein component is cross-linked using an enzyme.

Prior Art Documents

Patent Documents

[0015]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0016] This One of the problems of the invention is to remove at least some of the drawbacks of fishing lures known from the prior art and their manufacturing methods and / or an improvement of the prior art , and to provide a fishing lure and a manufacturing method of such a fishing lure.

Means for Solving the Problems

[0017] The present invention relates to a fishing lure containing a substance mixture, wherein the substance mixture contains protein, polysaccharide, polyhydric alcohol and water, and here, in the substance mixture, the proportion of protein is between 15% by weight and 35% by weight, the proportion of polysaccharide is between 0.5% by weight and 3% by weight, the proportion of polyhydric alcohol is between 35% by weight and 75% by weight, and the proportion of water is between 15% by weight and 35% by weight.

[0018] The term "fishing lure" should be understood as a collective term that can refer to both fishing lures for fishing using a fishing line or line, and imitation baits for attracting other aquatic organisms that can be fished for.

[0019] Preferably, the stated weight ratio refers to the weight ratio of the individual substances used in the manufacture of the substance mixture. Alternatively, the stated weight ratio can refer to the weight ratio of the individual substances used in the final product. The substances used in the substance mixture are preferably obtained from renewable raw materials. These can be raw materials of plant and / or animal origin.

[0020] Plant-based proteins can be obtained, for example, from legumes, nuts or cereals. Animal-based proteins can be obtained from eggs, meat and / or other animal components. This is advantageous in that it can do without petroleum-based raw materials and is particularly resource-saving.

[0021] The polyhydric alcohol can be in the form of a dihydric or trihydric alcohol obtained from renewable raw materials. Polyhydric alcohols are generally toxic to organisms in their pure form. This toxicity is at least reduced or completely eliminated by mixing with other substances such as the substances from the substance mixture described herein. Therefore, the substance mixture is non-toxic to aquatic organisms.

[0022] The polysaccharide used in the fishing lure can also be based on renewable raw materials. Possible but not exclusive raw material sources for this are cereals, potatoes, but eukaryotes such as algae are also possible.

[0023] The proposed substance mixture has the advantage that the fishing lure is flexible when used in air, but still has a high strength, especially tear strength, such that, for example, a needle can be inserted into it.

[0024] When the fishing lure is placed in water, its flexibility and tear strength are maintained for a certain period of time, so that the fishing lure is firmly fixed to the fishing hook.

[0025] However, since the fishing lure accumulates water and swells in the substance mixture, it will disintegrate or completely dissolve when in contact with water for a relatively long time. Surprisingly, this effect is achieved by the above-mentioned weight ratio of the polyhydric alcohol and water. By this weight ratio, among other things, the degradability in water can be controlled. Therefore, the fishing lure containing the substance mixture having the above-mentioned weight ratio becomes a real alternative to plastic imitation baits.

[0026] At this time, it doesn't matter whether the fishing lure is put into fresh water or sea water. Therefore, the fishing lure can be used for fishing in all waters.

[0027] If the fishing lure comes off the fishing hook during fishing, it will disintegrate into the substance mixture or its components, so there will be no extra waste remaining in the water area for a relatively long period of time. Furthermore, because of this, even if a fish swallows this fishing lure, it will not die from it. Instead, it will be utilized in the digestive tract. The acid present in the digestive tract of the fish decomposes the fishing lure in a relatively short time, so that the fish can further ingest nutrients.

[0028] Furthermore, surprisingly, the inventors have found that by combining the protein and the polysaccharide in the above-mentioned weight ratio, a high melting point of the fishing lure can be achieved. This is particularly advantageous on warm days and when the sunlight is strong, because at such times, the substance mixture does not melt or melts only slightly, and furthermore, it is possible to insert the fishing hook into the fishing lure or the body of the fishing lure.

[0029] The fishing lure, especially its body, can have the shape of a prey animal.

[0030] Preferably, the substance mixture does not contain plasticizers that are commonly used industrially in plastics and listed in ISO standard 1043-3:2016. This brings about good environmental compatibility of the fishing lure.

[0031] In addition, another substance, such as a coloring pigment, a flavoring agent, and / or an attractant, can be added to the substance mixture to enhance the attractiveness for fish biting.

[0032] In one embodiment of the fishing lure according to the present invention, the protein can exist in the form of gelatin. This gelatin can be bone gelatin of animal origin.

[0033] The gelatin can exist as gelatin having a medium Bloom value or a high Bloom value. At this time, high Bloom gelatin results in higher strength of the substance mixture due to better gelling ability, and thus is preferred.

[0034] In another aspect of the fishing lure according to the present invention, the polysaccharide can exist in the form of agar, starch, or alginate, or in the form of a mixture containing agar, starch, and / or alginate. These substances can be obtained without problems from renewable raw materials, and thus are preferred. However, preferably, the substance mixture according to the present invention contains only agar as the polysaccharide.

[0035] In another embodiment of the fishing lure according to the present invention, the polyhydric alcohol can exist in the form of glycerin.

[0036] Glycerin is non-toxic to aquatic organisms, and thus its use is preferred. Furthermore, glycerin can be produced from vegetable or animal raw materials using established processes.

[0037] In yet another embodiment of the fishing lure according to the present invention, the substance mixture can include at least one preservative in the form of an antimicrobial substance.

[0038] Preferably, the antimicrobial substance is a vegetable tannin that can be easily decomposed in water. The vegetable tannin can be tannin that can be produced from grape components.

[0039] Alternatively or additionally, the antimicrobial substance is an aluminum salt, preferably sodium aluminum sulfate. This has the advantage that the antimicrobial substance not only acts as a preservative, but also thereby can adjust the acidity in the substance mixture. Thereby, the flexibility and strength of the substance mixture can be additionally optimized.

[0040] Preferably, the proportion of the at least one preservative in the substance mixture is between 0.05% by weight and 0.5% by weight. It is also possible to use a mixture of the vegetable tannin and the aluminum salt, but this preferably does not exceed the weight ratios described above (as a combination).

[0041] In yet another embodiment of the fishing lure according to the present invention, the melting point of the substance mixture can be above 55°C, preferably above 65°C.

[0042] This is achieved in particular by the various weight ratios of the individual substances in the substance mixture defined above. In particular, when using the fishing lure in warm waters where the water temperature can reach 28°C or higher, such a high melting point ensures, among other things, that the substance mixture retains high tear strength. Also, such a high melting point prevents the substance mixture from decomposing when exposed to the sun for a relatively long time.

[0043] In yet another embodiment of the fishing lure according to the present invention, the fishing lure can have a body containing the substance mixture, wherein the body has a volume, and the volume of the body increases by 25% when the fishing lure is completely submerged in water, such as seawater or fresh water, for a period of 30 minutes.

[0044] This volume increase can be based on the initial volume of the body, for example, the volume of the fishing lure immediately after removing it from the packaging. At this time, the water can have a temperature of 20°C. If the temperature of the water deviates from this, the fishing lure or its substance mixture will swell faster (when the temperature is higher) or more slowly (when the temperature is lower).

[0045] In yet another embodiment of the fishing lure according to the present invention, the fishing lure can have an elongated body containing the substance mixture, the elongated body having an initial length, and the elongated body can be stretched by at least 300% or at least 400% based on this initial length, and moreover, it will not be torn due to this elongation.

[0046] The initial length can refer to the length of the elongated body when removed from the packaging. The elongated body can have a temperature of 20°C during elongation. If the temperature deviates from this, the elongated body can be stretched smaller (when the temperature is lower) or larger (when the temperature is higher) until it is torn.

[0047] This elongation of the length is one of the important parameters of the fishing lure. This determines, among other things, how stretchable the fishing lure is and thus how easy it is to insert the fishing hook into it. Furthermore, from this parameter, it is possible to derive how much force a hooked fish needs to exert to tear the fishing lure from the fishing hook.

[0048] In yet another embodiment of the fishing lure according to the present invention, the fishing lure can have a body containing the substance mixture, where the body completely dissolves when fully submerged in water for a period from 24 hours to 240 hours.

[0049] Alternatively and particularly preferably, the body can dissolve in water in a period from 24 hours to 96 hours. In this case, the water can be fresh water or sea water and can have a temperature of 20 °C.

[0050] If the water temperature deviates therefrom, the fishing lure or its substance mixture will dissolve faster (when the temperature is higher) or more slowly (when the temperature is lower).

[0051] The degradability of the fishing lure is one of the further important parameters of the fishing lure and can be varied by changing the weight ratios of the individual substances in the substance mixture described above. Depending on the intended use, i.e., whether it is used as a fishing lure for fishing or as a dummy bait in a trap, the degradability or alterability in water can be adjusted.

[0052] In yet another embodiment of the fishing lure according to the present invention, the body containing the substance mixture can include a core and a shell surrounding the core, wherein the shell has a higher strength compared to the core. Further, the shell can have a higher heat resistance, i.e., a higher melting point, compared to the core. The melting temperature of the shell can be above 70°C, preferably above 80°C, particularly preferably above 90°C, so that even at high temperatures, especially under strong sunlight, the fishing lure has the strength to allow the insertion of a hook into the body and to ensure the fishing possibility using the fishing lure. However, the body is digestible by fish and further deteriorates in water, despite the heat-resistant improved shell. However, the core substantially maintains its properties, particularly its heat resistance (melting point above 55°C, preferably above 65°C), as described in the previously described embodiments, because crosslinking has no effect on it.

[0053] In yet another embodiment of the fishing lure according to the present invention, the shell can be obtained by crosslinking the proteins of the substance mixture using at least one enzyme. Here, "can be obtained" means that the shell is produced or generated by crosslinking the protein using the enzyme, or can be produced or generated. In this case, the body can be immersed in an enzyme bath, i.e., a solution or dispersion containing the at least one enzyme and a liquid, such as water, for a certain period of time. This solution or dispersion penetrates at least partially into the body, and the at least one enzyme crosslinks the protein. By this crosslinking, a shell can be formed, and at this time, the core, preferably its material properties, such as melting point, strength, etc., are maintained because the solution or dispersion does not penetrate to the inside of the body if the time is selected to be relatively short. The at least one enzyme can be transglutaminase, which enables rapid crosslinking of proteins, is easy to handle, and is readily available. The transglutaminase of the enzyme can be obtained from Streptomyces mobaraensis, a spore-forming bacterial species, by fermentation and subsequent drying, and can be mainly used for non-medical purposes. Industrially, the enzyme can also be referred to as an "industrial enzyme". Depending on the purpose of use, other enzymes than the above-mentioned enzyme can also be used to further affect or create such physical properties. Enzymes such as papain, bromelain and / or ficain can be used to increase the swallowability of the fishing lure and to produce a shell with relatively low strength.

[0054] In yet another embodiment of the fishing lure according to the present invention, the substance mixture can contain a crosslinkable enzyme. By adding this enzyme to the substance mixture, crosslinking can already occur during the production of the substance mixture, which results in improved material robustness and heat resistance. Thereby, in contrast to the shell production method described above, the entire substance mixture has the above advantages, and in addition, the dipping step is omitted, thus simplifying the manufacturing method. The at least one enzyme described above can be transglutaminase. Then, a fishing lure (i.e., the body) having a melting point above 70 °C, preferably above 80 °C, particularly preferably above 90 °C can be produced from the substance mixture. As a result, even under high temperatures, especially under strong sunlight, the fishing lure has high strength.

[0055] However, generally, the basic physical properties can be further improved by treating the substance mixture with the enzyme or by adding the enzyme to the substance mixture. As a result, it should be noted that this is a combined effect that can be based on the good physical properties of the fundamental substance mixture.

[0056] In yet another embodiment of the fishing lure according to the present invention, the substance mixture can be detected by a method according to OECD 249:2021 or ISO 21115:2019 and can be non-toxic to fish, i.e., the substance mixture is non-toxic to fish and thus does not contain fish-toxic substances. Therefore, based on that fact, it can be presumed to be non-toxic to other organisms present in water. The years after the colon in the two cited standards indicate the publication years of the respective standards. Preferably, these editions of the above years are used as a basis for the fish toxicity test.

[0057] The detection or indication method according to the above criteria is also known as the term "fish cell line test" and is useful for the evaluation of the acute fish toxicity of substances and / or substance mixtures.

[0058] The present invention further relates to a method for manufacturing a fishing lure that deteriorates in water, as described previously in one embodiment or a combination of embodiments, comprising the following process steps: - preparing a substance mixture from at least one protein, at least one polysaccharide, at least one polyhydric alcohol, and water; - heating the substance mixture to a temperature within a first temperature range and maintaining this temperature within the first temperature range for a first period to homogenize the substance mixture (preferably using stirring means); - cooling the substance mixture to a temperature within a second temperature range; - storing the substance mixture at a temperature within the second temperature range for a second period; - heating the substance mixture one or more times to a temperature within the first temperature range; - cooling the substance mixture to a temperature within the second temperature range; relating to a method comprising.

[0059] The process steps can be performed in the order defined previously. Terms such as "subsequently", "previously", "following", etc. can define (but not necessarily) the temporal progression and / or order of the process steps. The method advantageously results in a fishing lure containing a homogeneous substance mixture. In this case, homogeneous means that the individual substances are uniformly dissolved in the substance mixture, where the individual substances are not visible to the naked eye.

[0060] The substance mixture can have high tear strength along with good degradability in water and can be advantageously used for manufacturing a fishing lure or its body. The substance mixture obtained by the manufacturing method can include the substance mixture described for the fishing lure and can thus exhibit all the advantages and characteristics described previously. However, preferably, the substance mixture for the manufacturing method does not include the at least one enzyme unless otherwise specified.

[0061] Important for this manufacturing method is, among others, but not limited to, the penultimate process feature that the mixture is heated one or more times to a temperature within the first temperature range.

[0062] This process step can include an intermediate step in which the mixture is brought to a temperature within the second temperature range and stored for a further period.

[0063] By means of a thermal cycle, i.e. by alternately heating and cooling, the mixture is homogenized and acquires its typical physical properties, such as excellent tear strength and good, i.e. rapid, degradability in water.

[0064] In one embodiment of the manufacturing method according to the invention, the first temperature range can be between 55 °C and 200 °C. Preferably, the temperature range is between 70 °C and 100 °C. The lower temperature limit of this preferred temperature range can be selected such that the substance mixture just begins to melt and can therefore approximately correspond to the melting point of the fishing lure. The upper temperature limit of the said preferred temperature range can be selected such that the protein used, preferably the protein in the form of gelatin, does not lose its gelling ability upon heating.

[0065] When producing the substance mixture in a relatively large quantity, heating above the said upper temperature limit increases the energy consumption, which is of no value unless there is a material advantage thereby, especially in the case of mass production of the fishing lure, i.e. of the substance mixture.

[0066] Additionally or alternatively, the second temperature range can be between 10 °C and 40 °C.

[0067] Furthermore, the first period can be between 60 minutes and 600 minutes. Additionally or alternatively, the second period can be between 20 hours and 10 days.

[0068] In yet another embodiment of the production method according to the invention, the method comprises, after the one or more heating steps described above and after cooling the substance mixture to a temperature within the second temperature range, the following steps: - introducing at least one crosslinking enzyme, preferably transglutaminase, into the substance mixture under use of stirring means; It can include. As described above, better cross-linking (i.e., crosslinking) of proteins can thereby be achieved, which can result in higher strength and, at the same time, improved temperature stability. In order to uniformly distribute the at least one enzyme in the substance mixture, the stirring means, such as a Knethaken, can be used. It is important to introduce the crosslinking enzyme only when the substance mixture has a temperature below 50 °C, preferably below 40 °C. This is because otherwise the enzyme activity may be inactivated.

[0069] In yet another embodiment of the production method according to the invention, the method comprises, after the introduction of the crosslinking enzyme, the following steps: - storing the substance mixture within the second temperature range for a time within the first period; - heating the substance mixture to a temperature within the temperature range between 65 °C and 100 °C and maintaining this temperature for a time within the first period; - cooling to a temperature within the second temperature range; including.

[0070] By storing the enzyme-containing substance mixture, the proteins crosslink. In order to inactivate the enzyme activity and to adjust the desired physical and material properties of the substance mixture, storage and heating of the crosslinked substance mixture can be selectively used before the proteins are completely crosslinked in the substance mixture.

[0071] In yet another embodiment of the production method according to the invention, the method comprises the following steps: - generating a body containing the substance mixture; and - packaging the body using a packaging material that is hermetically sealed, preferably gas-tightly sealed; It includes. By hermetic or gas-tight packaging, contact with moisture can be avoided, so that the body (i.e., the fishing lure) can be protected from swelling.

[0072] In another embodiment of the manufacturing method according to the present invention, the method comprises the following steps: - generating a body containing the substance mixture; - immersing the body in a mixture containing at least one crosslinkable enzyme, preferably transglutaminase, for a period between 30 minutes and 120 minutes; After removing from the mixture: - storing the body, preferably in air, at a temperature within the second temperature range and for a time within the second period; It includes.

[0073] The generated body can be immersed in or bathed in the mixture for a certain period of time immediately after its generation or after a short-term storage corresponding to a time within the second period. As described above, the immersion or bathing time is crucial for how much the mixture penetrates into the body and results in the formation of a shell. During the immersion or bathing, the body accumulates and swells with the components of the mixture, but subsequent drying of the body, preferably at room temperature in air, can again cause a reduction in size as the components can evaporate or escape from the body in other ways. Also, to prevent excessive cross-linking during shell formation, the body can be heated to the temperature as described above for the substance mixture after the immersion or bathing. Further, this has the advantage that the body dries quickly and returns to its original size (the size before immersion or bathing). The mixture can contain water in which the enzyme is dissolved. If another component is added to the mixture, the mixture can also be viscous or syrupy. After storing the body, it can be packaged using a packaging material that is airtight, preferably hermetically sealed.

[0074] In another embodiment not described in the claims of the manufacturing method, the method can include further process steps such as adding another substance, such as an attractant substance, to the substance mixture, or removing the enclosed air during the manufacture of the substance mixture.

[0075] In another aspect, the use of at least one enzyme, preferably transglutaminase, for manufacturing the fishing lure according to one of the above aspects and / or embodiments (including combinations thereof) is disclosed.

[0076] The present invention will be described in more detail based on the accompanying drawings.

Brief Description of the Drawings

[0077]

Figure 1

Figure 2

Example

[0078] Figure 1 schematically shows a first embodiment of the fishing lure 1 according to the present invention, in particular according to the present invention.

[0079] The fishing lure 1 is composed of a body 2 in which a fishing hook 3 is embedded in this embodiment. The fishing lure 1 has the appearance of a small prey animal. The drawings are not to scale.

[0080] This fishing hook 3 may already be embedded in the body 2 at the time of sale of this fishing lure. However, preferably, this fishing hook is introduced into the body 2 by the fisherman so that the size of the fishing hook 3 can be adapted to the situation, mainly to the water area and the target fish species.

[0081] The fishing hook 3 has a curved end with a barb in this example, and this barb catches in the fish's mouth when the fish bites. The second straight end has a gimlet eye for attachment to a leader (not shown).

[0082] The body 2 of the fishing lure 1 contains, in this first embodiment, a substance mixture containing the following substances in the following weight ratios:

[0083]

Table 1

[0084] Tests using this substance mixture showed that the substance mixture, or the body manufactured therefrom, had a melting point of 58°C. This is a high enough temperature for the fishing lure to be fishable in all water areas and to have its typical advantages as described above.

[0085] Furthermore, a test in which this body was continuously placed in fresh water at a water temperature of 20°C showed that the volume of this body (based on the initial volume) increased by 28% within 30 minutes, and at this time, the body completely decomposed within 240 hours.

[0086] Tests previously conducted on the body at a temperature of 20°C further showed that the body could stretch by 310% (based on the initial length) without being torn. After stretching, the body almost completely returned to its original length.

[0087] In yet another test, based on an illustrated but not shown embodiment in which the fishing lure was in the form of a worm, a substance mixture containing the following substances in the following weight ratios was tested:

[0088] [Table 2]

[0089] In this case, the substance mixture had a higher melting temperature compared to the previous example. The melting temperature was 66°C.

[0090] In this test, the body decomposed slightly faster, i.e., within 200 hours, under comparable test conditions.

[0091] The body could stretch by 410% (based on the initial length) without being torn under comparable test conditions.

[0092] In a third test based on an illustrated but not shown embodiment in which the fishing lure was in the form of a beetle, a substance mixture containing the following substances in the following weight ratios was tested:

[0093] [Table 3]

[0094] The above-mentioned transglutaminase mix contained maltodextrin as an adjuvant in addition to transglutaminase as an enzyme. This adjuvant serves as a carrier for transglutaminase. Transglutaminase had an activity of 125 μ / g at a concentration of about 1% by weight in the transglutaminase mix. Further tests showed that transglutaminase ready mixes with similar compositions, such as Moo Gloo TI transglutaminase from Modernist Pantry or Transglutaminase Binder RM from BDF Natural Ingredients, could be alternatively used. These transglutaminase ready mixes were also used at a weight ratio of 1% by weight in the substance mixture of the fishing lure.

[0095] Here, this substance mixture had a higher melting temperature compared to the previous example. The melting temperature was 91 °C.

[0096] In this test, this body decomposed slightly more slowly, i.e., within 260 hours, under comparable test conditions.

[0097] Under comparable test conditions, the said body could be stretched by 350% (based on the initial length) without being torn.

[0098] Figure 2 schematically shows a half 4 of a mold assembly (not shown) for the production of a body 2 according to a first embodiment of the present invention.

[0099] This mold assembly is assembled from two halves 4. A substance mixture having a composition as described in the first embodiment shown and a second embodiment not shown is injected into the mold assembly through an opening 5. The substance mixture hardens in the mold assembly in a few hours before disassembling the mold assembly into its two halves 4. Initially, i.e., when injecting into the mold assembly, the substance mixture has a temperature above its melting point. During the hardening period, the temperature of the substance mixture becomes lower than the melting point, and thus the substance mixture hardens in the mold assembly.

[0100] Of course, the substance mixture can also be cured in a shorter time. In this case, the mold assembly can be placed in a cooling device in order to bring the substance mixture below the melting temperature within a shorter time. However, this may result in disadvantages as a substance because the time for the molecular chains to form complex bonds is shortened. As a result, a substance mixture with relatively low tear strength may occur.

[0101] The substance mixture was prepared in advance by a suitable manufacturing method described throughout the present disclosure.

[0102] In this case, first, the mixture or substance mixture was prepared as described in the first embodiment. Then, this substance mixture was heated to a temperature of 95°C while stirring using a stirring device and maintained at this temperature for 80 minutes.

[0103] Thereafter, this substance mixture was cooled to a temperature of 25°C and stored at this temperature for a period of 24 hours. After the above period, this mixture was heated to a temperature of 95°C again while stirring and then immediately cooled to a temperature of 25°C again.

[0104] The inventors have found that this last step results in a particularly uniform and high tear strength substance mixture. Then, this substance mixture was injected into the mold assembly and left in the mold assembly as already described until the body 2 was formed.

[0105] Furthermore, after the formation of the body 2, it was further stored in air at room temperature for a period of 24 hours to further solidify the material. Thereafter, the body 2 was placed in a viscous mixture containing water and a transglutaminase mix containing the components from the third test in the stated amounts. The weight ratio of this viscous mixture was 75% by weight of water and 25% by weight of the transglutaminase mix. The body 2 was left in the viscous mixture for a period of 45 minutes. At this time, the mixture had a room temperature (about 22°C). It was taken out and then dried in air at room temperature for 48 hours, after which new tests were conducted.

[0106] The body 2 (especially the shell) produced from the substance mixture of the first embodiment had a melting point of 101°C. Surprisingly, other properties such as degradability and extensibility in water did not show any substantial changes. In this embodiment, the melting point is the melting point of the shell of the body 2 obtained by placing it in a viscous mixture and then drying it in air. The core of the body 2 had a lower melting point, which was the temperature described in the first embodiment of the present invention. Those skilled in the art may wonder whether it is practical to insert a fishing hook into the body 2 when the core is in a molten state. The present inventors would answer this question affirmatively because the shell has high flexibility, and as a result, the shell firmly surrounds and seals the fishing hook, preventing leakage of the liquid core in some cases. Furthermore, as soon as the fishing lure is placed in water, the core solidifies again, and as a result, it becomes impossible to leak.

[0107] However, the previously disclosed embodiments are not limited to the specifically described values and parameters such as weight ratio, temperature, or period. All values and parameters can be changed to obtain a fishing lure having the above-mentioned advantages for currently available fishing lures as can be understood from the entire present disclosure. The above-mentioned weight ratio (% by weight) for non-liquid substances can refer to the weight ratio as dry substances.

[0108] This application relates to the invention described in the claims, but the disclosure of this application also includes the following: 1. A fishing lure (1) containing a substance mixture containing protein, polysaccharide, polyhydric alcohol, and water. In the substance mixture, the proportion of protein is between 15% by weight and 35% by weight, the proportion of polysaccharide is between 0.5% by weight and 3% by weight, the proportion of polyhydric alcohol is between 35% by weight and 75% by weight, and the proportion of water is between 15% by weight and 35% by weight, the fishing lure (1). 2. The fishing lure (1) according to 1. above, wherein the protein exists in the form of gelatin. 3. The fishing lure (1) according to 1. or 2. above, wherein the protein exists in the form of gelatin having a medium Bloom value, preferably a high Bloom value, particularly in the form of bone gelatin of animal origin. 4. The fishing lure (1) according to any one of 1. to 3. above, wherein the polysaccharide exists in the form of agar, starch, or alginate, or in the form of a mixture of agar, starch, and / or alginate. 5. The fishing lure (1) according to any one of 1. to 4. above, wherein the polyhydric alcohol exists in the form of glycerin. 6. The fishing lure (1) according to any one of 1. to 5. above, wherein the substance mixture contains at least one preservative in the form of an antimicrobial substance, and the antimicrobial substance exists in the form of a plant tannin agent, preferably tannin and / or an aluminum salt, preferably sodium aluminum sulfate. 7. The fishing lure (1) according to item 6 above, wherein the proportion of the at least one preservative in the substance mixture is between 0.05% by weight and 0.5% by weight. 8. The fishing lure (1) according to any one of items 1 to 7 above, wherein the melting point of the substance mixture is above 55°C, preferably above 65°C. 9. The fishing lure (1) according to any one of items 1 to 8 above, wherein the substance mixture does not contain fish-toxic substances as detected by a method according to OECD 249:2021 or ISO 21115:2019. 10. The fishing lure (1) according to any one of items 1 to 9 above, comprising a body (2) containing the substance mixture, wherein the body (2) includes a core and a shell surrounding the core, and the shell has a higher strength compared to the core. 11. The fishing lure (1) according to item 10 above, wherein the shell is obtained by cross-linking the protein of the substance mixture using at least one enzyme. 12. The fishing lure (1) according to any one of items 1 to 9 above, wherein the substance mixture contains at least one enzyme for cross-linking the protein. 13. The fishing lure (1) according to item 11 or 12 above, wherein the at least one enzyme is transglutaminase. 14. A manufacturing method for the fishing lure (1) that deteriorates in water according to any one of items 1 to 13 above, comprising the following process steps: - A step of preparing the substance mixture according to any one of items 1 to 8 above; - Heating the substance mixture to a temperature within a first temperature range and maintaining this temperature within the first temperature range for a first period to homogenize the substance mixture (preferably using stirring means); - Cooling the substance mixture to a temperature within a second temperature range; - Storing the substance mixture at the temperature within the second temperature range for a second period; - Heating the substance mixture to the temperature within the first temperature range one or more times; - Cooling the substance mixture to the temperature within the second temperature range; The method as described above. 15. The manufacturing method according to 14., wherein the first temperature range is between 55°C and 200°C and / or the second temperature range is between 10°C and 40°C, and the first period is between 60 minutes and 600 minutes, and the second period is between 20 hours and 10 days. 16. The manufacturing method according to 14. or 15., wherein after the one or more heatings and after the cooling of the substance mixture to a temperature within the second temperature range; - introducing at least one crosslinkable enzyme, preferably transglutaminase, into the substance mixture using stirring means; The method comprising the above. 17. The manufacturing method according to 16., wherein after the introduction of the crosslinkable enzyme; - storing the substance mixture within the second temperature range for a time within the first period; - preferably, heating the substance mixture to a temperature within a temperature range between 65°C and 100°C and maintaining the temperature for a time within the first period; - cooling to a temperature within the second temperature range; The method comprising the above. 18. The manufacturing method according to any one of 14. to 17., wherein - generating a body (2) containing the substance mixture; The method comprising the above. 19. The manufacturing method according to 14. or 15., wherein - generating a body (2) containing the substance mixture; - immersing the body (2) in a mixture containing at least one crosslinkable enzyme, preferably transglutaminase, for a period between 30 minutes and 120 minutes; after removing from the mixture; - storing the body (2), preferably in air, at a temperature within the second temperature range and for a time within the second period; The method comprising the above. 20. The manufacturing method according to 18. or 19., wherein - packaging the body (2) using a packaging material that is sealed airtight, preferably gas tight; The method comprising the above.

Claims

1. A fishing lure (1) comprising a substance mixture containing protein, polysaccharide, polyhydric alcohol and water, wherein in the substance mixture, the proportion of protein is between 15% by weight and 35% by weight, the proportion of polysaccharide is between 0.5% by weight and 3% by weight, the proportion of polyhydric alcohol is between 35% by weight and 75% by weight, and the proportion of water is between 15% by weight and 35%, said fishing lure (1).

2. The fishing lure (1) according to claim 1, wherein the protein is present in the form of gelatin.

3. The fishing lure (1) according to claim 1 or 2, wherein the protein is present in the form of gelatin having a medium bloom value, preferably a high bloom value, particularly in the form of bone gelatin of animal origin.

4. The fishing lure (1) according to any one of claims 1 to 3, wherein the polysaccharide is present in the form of agar, starch or alginate, or in the form of a mixture of agar, starch and / or alginate.

5. The fishing lure (1) according to any one of claims 1 to 4, wherein the polyhydric alcohol is present in the form of glycerin.

6. The fishing lure (1) according to any one of claims 1 to 5, wherein the substance mixture contains at least one preservative in the form of an antimicrobial substance, and the antimicrobial substance is present in the form of a vegetable tannin, preferably tannin and / or an aluminum salt, preferably sodium aluminum sulfate.

7. The fishing lure (1) according to claim 6, wherein the proportion of the at least one preservative in the substance mixture is between 0.05% by weight and 0.5% by weight.

8. The fishing lure (1) according to any one of claims 1 to 7, wherein the melting point of the substance mixture is above 55°C, preferably above 65°C.

9. The fishing lure (1) according to any one of claims 1 to 8, wherein the substance mixture does not contain fish-toxic substances as detected by the method according to OECD 249:2021 or ISO 21115:2019.

10. A fishing lure (1) according to any one of claims 1 to 9, comprising a body (2) containing the substance mixture, wherein the body (2) comprises a core and a shell surrounding the core, and the shell has a higher strength compared to the core, said fishing lure (1).

11. The fishing lure (1) according to claim 10, wherein the shell is obtained by cross-linking the proteins of the substance mixture using at least one enzyme.

12. The fishing lure (1) according to any one of claims 1 to 9, wherein the substance mixture contains at least one enzyme for cross-linking the protein.

13. The fishing lure (1) according to claim 11 or 12, wherein the at least one enzyme is transglutaminase.

14. A manufacturing method for a fishing lure (1) that deteriorates in water, according to any one of claims 1 to 13, comprising the following process steps: - Preparing a substance mixture according to any one of claims 1 to 8; - Heating the substance mixture to a temperature within a first temperature range and maintaining this temperature within the first temperature range for a first period to homogenize the substance mixture (preferably using stirring means); - Cooling the substance mixture to a temperature within a second temperature range; - Storing the substance mixture at the temperature within the second temperature range for a second period; - Heating the substance mixture one or more times to a temperature within the first temperature range; - Cooling the substance mixture to a temperature within the second temperature range; The method as described above.

15. The manufacturing method according to claim 14, wherein the first temperature range is between 55°C and 200°C and / or the second temperature range is between 10°C and 40°C, and the first period is between 60 minutes and 600 minutes, and the second period is between 20 hours and 10 days.

16. The manufacturing method according to claim 14 or 15, after the one or more heatings and after cooling the substance mixture to the temperature within the second temperature range; - Introducing at least one cross-linking enzyme, preferably transglutaminase, into the substance mixture using stirring means; The method as described above.

17. The manufacturing method according to claim 16, after introducing the cross-linking enzyme; - Storing the substance mixture within the second temperature range for a time within the first period; - Preferably, heating the substance mixture to a temperature within a temperature range between 65°C and 100°C and maintaining this temperature for the time within the first period; - a step of cooling to a temperature within the second temperature range; The method comprising the above. **Claim 18** A manufacturing method according to any one of Claims 14 to 17, - a step of generating a body (2) containing the substance mixture; The method comprising the above. **Claim 19** A manufacturing method according to Claim 14 or 15, - a step of generating a body (2) containing the substance mixture; - a step of immersing the body (2) in a mixture containing at least one crosslinking enzyme, preferably transglutaminase, for a period between 30 minutes and 120 minutes; after taking it out of the mixture; - a step of storing the body (2), preferably in air, at a temperature within the second temperature range and for a time within the second period; The method comprising the above. **Claim 20** A manufacturing method according to Claim 18 or 19, - a step of packaging the body (2) using a packaging material that is hermetically sealed, preferably gas-tightly sealed; The method comprising the above.

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