# US 9,872,511 B2 · Crustacean bait with selectable longevity > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 9,872,511 B2 - Document ID: US9872511B2 - Status: Granted - Kind: B2 - Application number: 13/666,837 - Filed: 2012-11-01 - Published: 2013-05-16 - Granted: 2018-01-23 - Earliest claimed: 2011-11-01 - Applicants: Ace of Baits Co. Inc. - Inventors: Ryan Wilfred Schoor - Web page: https://patentgrep.com/patent/US9872511B2 ## CPC - A23K 50/80: for aquatic animals, e.g. fish, crustaceans or molluscs - A01K 79/00: Methods or means of catching fish in bulk not provided for in groups A01K69/00 - A01K77/00, {e.g. fish pumps; Detection of fish; Whale fishery} - A01K 97/045: {Preparation of bait; Ingredients} - A23K 10/26: from waste material, e.g. feathers, bones or skin (A23K10/24 takes precedence) - A23K 20/147: Polymeric derivatives, e.g. peptides or proteins - A23K 20/158: Fatty acids; Fats; Products containing oils or fats - A23K 20/163: Sugars; Polysaccharides - A23K 40/20: by moulding, e.g. making cakes or briquettes - A23K 50/00: Feeding-stuffs specially adapted for particular animals - A23K: FODDER - A01K: ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS ## Abstract A bait cake for a crustacean trap, the bait cake comprising a mixture of animal collagen, water, gelatin, gelling agents, fish meal, and fish oil, molded and cured into a cylindrical cake; a method of preparation of a bait cake which preserves the attractiveness of the bait cake to crustaceans, and a method of attracting crustaceans to a trap using the bait cake of the invention. ## Claims ### Claim 1 A method of preparing a crustacean bait cake, comprising the steps of: a. in a first container, stirring between 100 g and 750 g of animal collagen granules into a first aliquot of between 60 ml and 600 ml of water at or below room temperature, and letting the mixture sit until the granules have absorbed all of the water; b. heating the collagen granules at a temperature of between 43 and 60 degrees Celsius until the granules are fully dissolved into a collagen paste; c. in a second container, stirring between 5.7 g and 227 g of gelatin into a second aliquot of between 60 ml and 600 ml of water having a temperature of between 18 and 22 degrees Celsius until the gelatin has absorbed all of the water; d. fully dissolving the gelatin into the collagen paste to form a collagen gelatin mixture; e. in a third container, completely kneading between 118 ml and 591 ml of fish oil into between 284 g and 1.14 kg of fish meal to form a fish paste; f. mixing the collagen gelatin mixture with the fish paste to produce a bait mixture; g. molding the bait mixture into a cylindrical shape; h. cooling the bait mixture for at least 30 minutes to form crustacean bait cakes; and i. curing the bait cakes for between 2.5 and 16 hours at or below 22 degrees Celsius. ### Claim 2 (depends on 1) The method of claim 1, further comprising the additional step prior to step (a), of dissolving in the first aliquot of water between 0.15 g and 15 g of a food preservative selected from the group of food preservatives comprising sodium benzoate and potassium sorbate. ### Claim 3 (depends on 2) The method of claim 2, wherein the amount of food preservative is between 1 g and 2 g. ### Claim 4 (depends on 1) The method of claim 1, wherein the heating temperature in step (b) is maintained at 55 degrees Celsius. ### Claim 5 (depends on 1) The method of claim 1, wherein prior to step (e), 30 mL of aqueous solution containing between 2.8 g and 33 g of a gelling agent is added to the collagen gelatin mixture, wherein the gelling agent is selected from the group consisting of carrageenan and a blend of carrageenan and dextrose. ### Claim 6 (depends on 5) The method of claim 5, wherein the amount of gelling agent is 14 g. ### Claim 7 (depends on 1) The method of claim 1, wherein the amount of animal collagen is reduced to 129 g and the first aliquot of water is 237 ml. ### Claim 8 (depends on 1) The method of claim 1, wherein the animal collagen granules have a Bloom strength of between 100 g and 750 g. ### Claim 9 (depends on 1) The method of claim 1, wherein the amount of fish meal is 737 g and the amount of fish oil is 266 ml. ### Claim 10 (depends on 1) The method of claim 1, wherein the amount of gelatin in step (c) is 39.7 g and the amount of water in step (c) is 73.9 ml. ### Claim 11 (depends on 1) The method of claim 1, wherein the molding in step (g) is performed in a container warmed to between 20 and 60 degrees Celsius. ### Claim 12 (depends on 1) The method of claim 1, wherein the bait cakes in step (h) have a circumference of 3 inches. ### Claim 13 (depends on 12) The method of claim 12, wherein the bait cakes have a height of 1.5 inches. ### Claim 14 (depends on 12) The method of claim 12, wherein the bait cakes have a height of 2 inches. ### Claim 15 (depends on 12) The method of claim 12, wherein the bait cakes have a height of 3 inches. ### Claim 16 A method of preparing a crustacean bait cake, comprising the steps of: a. in a first container, stirring 129 g of animal collagen granules into 237 ml of water at or below room temperature, and letting the mixture sit until the granules have absorbed all of the water; b. heating the collagen granules at a temperature of 55 degrees Celsius until the granules are fully dissolved into a collagen paste; c. in a second container, stirring between 39.7 g of gelatin into between 73.9 ml water having a temperature of between 18 and 22 degrees Celsius until the gelatin has absorbed all of the water; d. fully dissolving the gelatin into the collagen paste to form a collagen gelatin mixture; e. in a third container, completely kneading 266 ml of fish oil into 737 g of fish meal to form a fish paste; f. mixing the collagen gelatin mixture with the fish paste to produce a bait mixture; g. molding the bait mixture into a cylindrical shape; h. cooling the bait mixture for at least 30 minutes to form crustacean bait cakes; and i. curing the bait cakes for between 2.5 and 16 hours at or below 22 degrees Celsius.