DE3530764A1 - METHOD AND DEVICE FOR PRODUCING OR PREPARING BEVERAGES AND FOODSTUFFS, ESPECIALLY FRUIT WINE ETC. - Google Patents

Description

DESCRIPTION

The invention relates to a method and a device which the production of fruit wine, etc., in particular in the home, make it easier. The term "fruit wine, etc.", As used herein, includes fruit wine and any other food or drink that can be consumed or consumed. that can be produced by storage at an appropriate temperature, such as herbal tea, decoction, Yogurt, fermented soybeans, or thermal spring eggs or eggs that are placed in warm to hot to boiling water are prepared.

It is known in the prior art to make Japanese apricot (urn) brandy, for example, by that 1 kg of Japanese apricots, 300 to 400 g of sugar and 1.8 1 70 normal strength white alcohol or unsweetened Put alcohol in a bottle, close it tightly and store it in a cold and dark place during kept for a period of at least 3 months. Lemon wine can be made from 10 lemons (about 1 kg), 100 to 200 g of sugar and 1.8 l of 70 normal strength white alcohol or unsweetened alcohol can be produced. Each lemon is peeled and cut into two or three pieces. They are placed in a bottle together with the peel of two or three lemons, sugar, and white alcohol. The shell will removed after about 4 to 6 days. Otherwise oil would damage the product. In the absence of the shell, however, it would be impossible to obtain a satisfactorily bitter product. The peeled lemons are after 30 to Removed from the bottle for 40 days. A period of 3 months is required for maturation or development.

All of these methods have the disadvantage of being a considerable amount require long periods of time on the order of at least 3 months for maturation or development. It is impossible in the state of the art to quickly make fruit wine, etc. in the home when required is.

Briefly summarized, the invention is intended to provide a method and a device which the ripening or development of fruit wine, etc. within a very short period of time on the order of preferably 3 to 10 hours, or within a considerably short period of time, on the order of preferably 1 to 30 days, which enable the production of a wide variety of foods and beverages, each in a small amount, one at a time, as necessary, without allowing a large space is required for carrying out the method or for setting up the device.

This goal is achieved by a method that involves the production of a mixture of raw materials, heating the mixture in a container to a temperature of 40 ^° C. to 100 ^° C., and maintaining this temperature for a specific period of time or for a specific length included in time.

The mixture in the container is preferably shaken or shaken, stirred or a wave motion or subjected to forced convection to support or promote the production of fruit wine, etc.

Further features of the method according to the invention and the device according to the invention for carrying out this Procedures are specified in the claims.

The foregoing and other objects, advantages, and features of the invention are given below by way of a few particulars preferred embodiment with reference to the Figures of the drawing explained in more detail; it show: 5

Figure 1 is an elevational view, partly in section, of apparatus which can be used to carry out the method of the present invention;
10

FIG. 2 shows a plan view of a cover or a cap of the device shown in FIG. 1 from below;

FIG. 3 is a circuit diagram for a heater which can be used for the device;

FIG. 3A shows a modification of the circuit diagram of FIG. 3;

FIG. 4 is an enlarged view of part A of FIG. 1; 20th

Figure 5 is a front elevational view of the part shown in Figure 4;

FIG. 6 shows a sectional view along the line VI-VI of FIG. 4;

FIG. 7 is a longitudinal sectional view of another device which can be used for carrying out the method according to FIG Invention can be used; 30th

FIG. 8 is a longitudinal sectional view of yet another device which can be used for carrying out the method according to FIG the invention can be used;

FIG. 9 shows a partial sectional view of a further device which is used for carrying out the method according to FIG Invention can be used;

Figure 10 is a longitudinal sectional view of yet another device used for carrying out the method can be used according to the invention;

FIG. 10A is a view showing a modification of part of the device shown in FIG

light;

FIG. 11 is a longitudinal sectional view of yet another device suitable for carrying out the method according to the invention can be used;

Figure 12A is a partial side elevational view of another stirrer used in the facility can shown in Figure 11; and 20

FIG. 12B shows a plan view of the stirrer shown in FIG. 12A from below.

The invention will now be described in more detail:

The method according to the present invention can be used, for example, to prepare an alcoholic beverage from fruits, such as Japanese apricots, lemons, apples, Japanese medlars, peaches or Strawberries, or medicinal herbs such as Japanese green gentians, Chinese marriages or Make aloe by adding these fruits or herbs to an alcoholic drink of 50 to 130 normal strength, such as low-class distilled spirits,

Brandy, gin or whiskey is immersed, it is heated to a temperature of 4O ⁰ C to 65 ⁰ C and holding at this temperature for a period of 3 to 24 hours, is extracted whereby a juice of the fruit or herbs in the alkoholisehe beverage. According to the present invention, it is also possible to prepare a medical decoction by heating of a herb or herbs and water to a temperature of 90 ⁰ C to 100 ⁰ C. The method of the present invention is also useful for making yogurt, fermented soybeans, hot water cooked eggs, or the like.

Reference is first made to Figure 1, in which an embodiment of a device is shown, which can be used to carry out the method according to the invention. The device essentially comprises a cylindrical or bell section-shaped housing 1 made of a heat insulating synthetic resin or material is. In the housing 1, two cylindrical containers 2 and 3 are provided. They are both made of one material high thermal conductivity, such as aluminum, formed. The inner container 3 is removable or removably mounted in the outer container 2. The device also has a cover 4 for closing the upper opening of the housing 1. When the cover 4 is placed on the housing 1, it closes the upper one Opening of the inner container 3 tightly. The cover 4 is preferably made of a transparent synthetic resin or fabric formed so that the interior of the inner container 3 is visible through the cover 4. The lid 4 is generally conical or bell-shaped (in the embodiment shown in FIG with the cover 4 overall a bell shape) and has a hole 5 on its top or in its upper end.

Therefore, the lid 4 can be used as a funnel for filling or

Emptying the inner container 3 can be used. The hole 5 is delimited by a protruding tubular wall 6. The hole 5 is normally closed by means of a cap 7 threaded around the wall 6 or is screwed onto the outer circumference of the wall 6. The cap 7 has a groove 8 which is a fluid connection between the interior of the inner container 3 and the exterior of the device allows when the cap 7 is partially relaxed.

The device also has a heater 9. The heater 9 comprises a heating element 10, which can be a shielded wire, a thermostat 11 which is set to 60 ⁰ C, a thermostat 12 which is set to 40 ⁰ C, a switch 13 for connecting one of the thermostats to the others, a temperature fuse 14, a resistor 15, a monitoring lamp 16 and a power source 17 of, for example, 100 V alternating current, as is illustrated as an example in FIG. The heating element 10 is provided around the outer container 2. The heater maintains a temperature of 40 ^° C. or 60 ^° C. FIG. 3A shows a modified heater which has a variable thermostat 11a and otherwise has the same structure as the heater shown in FIG.

The heater 10 can alternatively be an infrared heater, in particular an infrared heater operated in the far infrared, which comprises a nickel chromium wire or other heating element made by means of a ceramic material is closed and / or encapsulated. It is preferable to form a film containing infrared rays, particularly far infrared rays, radiate onto the inner surface of the inner container 3. This Film can be formed by coating, spraying, or anodic oxidation on the surface with a material that a performance or a high degree of efficiency

Infrared radiation, especially in the case of infrared radiation lying in the far infrared, such as zirconium dioxide (ZrO ”), titanium dioxide (TiO ₃ ) or aluminum oxide

₂ O ₃ ). Alternatively, the inner container 3 can be formed as a whole from a material that has a high performance or a high degree of efficiency in infrared radiation or in the infrared radiation range, in particular in the far infrared radiation range, such as porcelain or ceramic materials. 10

In particular, the device has the practically useful feature set forth below. The cover 4 has a vertical rib 18 formed on its outer surface adjacent its lower end, as in FIG Figures 4 to 6 is shown. The outer surface of the lid 4 bears an inverted triangle 19, which located just above the rib 18. The housing 1 is on its inner surface adjacent its upper end formed with a plurality of grooves or grooves 20 in which the rib 18 can selectively engage. The case 1 has on its outer surface a plurality of numerical markings F, each marked with a the grooves or grooves 20 are aligned. The marks F can consist of 0, 3, 6, 9 and 12, for example, as in FIG Figure 1 is shown. Each number represents the time in hours it takes to make a particular product is required. The triangle 19 can optionally be directed to any of the markings F when the cover 4 rotated appropriately. The person using the facility does not need to remember the time to which she must turn off the power source 17.

The monitoring lamp 16 is on the front of the housing 1 provided. It is interesting if the case 1 is a droll, fun, weird, funny and / or

strange 16 'human face wearing a nose which is formed by the monitoring lamp 16, such as is shown in FIG.

The lid 4 is, as noted above, useful as a funnel when the cap 7 is removed and the Lid 4 is turned upside down. The fluid communication between the interior and exterior of the inner container 3 can be made when the cap 7 is loosened, is useful for ventilation, for example, which for the production or preparation of certain beverages or food is required, for example for the production of fermented soybeans.

Referring now to Figures 7 and 8, there are shown other devices which may be used are provided with special features from other types of heaters. The device of Figure 7 has a waterproof, plate-shaped or disk-shaped infrared heater 21, in particular one with in the far infrared lying infrared radiation, and this infrared heater 21 comprises a nickel-chrome heating element or another Heating element that is closed or encapsulated by means of a material that has a high performance or a high degree of efficiency for infrared radiation, especially infrared radiation in the far infrared, has, this material being, for example, ceramic. The heater 21 is located at the bottom of the inner container 1, which is supported by means of an outer container 2 '. Figure 7 also shows a temperature sensor 22, a Power source switch 17 ', a temperature regulator 23 or a temperature control device 23 and a handle 24

The device according to FIG. 8 has a rod-shaped infrared heater 21 ', especially one with infrared

Radiation lying in the far infrared, which is attached to a cover 4. The lid 4 comprises a lower main part 4a which can be threadedly ^{fitted around the neck of a housing I 1} , and an upper cap part 4b. The main part 4a has a double-walled structure and has an inner wall which delimits a central cavity 25 in which a temperature regulator 23 or a temperature control device 23 is provided. The heater 21 'is connected at its upper end to the temperature regulator 23 or the temperature control device 23 and extends downward into the housing 1'. FIG. 8 also shows a handle 26 which is attached to the cover 4.

Referring now to Figure 9, there is shown another means for performing the method is useful according to the invention and has a vibrator 27 between the bottom of the housing 1 and the Bottom of the outer container 2 is provided substantially in the middle of the bottom of the device. The vibrator 27 is provided to vibrate the inner container 3 with a light or relatively small force to the To promote extraction of a juice, for example to produce fruit wine, etc. Between the bottom of the case 1 and the vibrator 27, a packing for preventing the housing 1 from vibrating is provided. The vibrator 27 may or may not be in direct contact with the inner container 3.

Referring now to Fig. 10, there is shown another device which comprises a case 1 formed by an inner container 3 ¹ formed of a transparent glass or synthetic resin and an upper opening has, as is the case with the device of FIG. A

transparent lid 4 is provided for closing the upper opening of the inner container 3 ¹ . An outer container 2 'surrounds the bottom of the inner container 3'. A packing 29 is provided between the inner and outer containers 3 ¹ and 2 '. The outer container 2 ¹ comprises a bottom wall 30, an outer side wall 31 and an inner wall 32. A coil 33 made of copper wire is supported or provided on the center of the bottom wall 30 and forms a magnetic force generator 34. The coil 33 is connected by means of a screw 35 the inner wall 32 connected. The inner wall 32 carries a heating element 10 which forms a heater 9. The coil 33 and the heating element are connected in a suitable manner to a power source (not shown).

In the inner container 3 ¹ is a Schüttel-, Rüttelbzw. Agitator 39 is provided. It is designed so that it can be moved or operated by means of the magnetic force generator. It comprises a permanent magnet 37 which has north and south poles and comprises a ferrite which is enclosed by means of a polyethylene resin, and a double blade 39 or a propeller 39 which is formed from a polyethylene resin and which is secured by means of a rope, a rope, a rod or the like .like 38 is connected to the magnet 37. The shaking, shaking or stirring device can alternatively comprise an elongated rotor 40 which is formed from a permanent magnet, as is shown in FIG. 10A. Figure 10 also shows a control panel. The magnet 37 is moved by means of the magnetic force generator 34 when the coil 33 is excited. The movement of the magnet 37 is increased and transmitted to the wing 39. The wing 39 imprints a weak wave motion or a forced convection on the contents of the inner container 3 'in this way, so that an active molecular motion is thereby generated and applied

this will promote the necessary extraction while stirring the contents uniformly.

Still another device is shown in FIG. It is a modification of the device according to FIG. 8. It has a motor 42 which has an output shaft 43 which is connected to the rod-shaped heater 21 'in such a way that the heater 21' can be rotated about its own axis. The heater 21 'is provided at its lower end with a stirrer which is formed by a double blade 44 or a propeller 44. The stirrer may alternatively be formed by a plurality of walls 45 or rib-like projections 45 which project radially outwardly from the heater 21 'adjacent the lower end thereof, as shown in FIGS. 12A and 12B. The lower end of the heater 21 'is preferably located close to the bottom of the housing 1' so that the stirrer can be positioned or near the bottom. Figure 11 also shows a packing or seal 46, which, as the drawing illustrates, the output shaft 43 of the motor 42 passes tightly through the cover and / or a transmission of vibrations of the motor 42 and the output shaft 43 to the cover 4 and the Housing 1 'prevented.
25th

The invention is of course not limited to those described above and / or shown in the drawing Embodiments limited. The medium used to extract used by fruits, etc. is not on alko-3Q holic drinks or water are restricted, but it is also possible to use an edible oil or a for example Infusion, infusion or tea to use.

The invention will now be described more specifically in greater detail by means of several examples of the invention.

example 1

Using the equipment shown in Figures 1 to 6, Japanese apricot brandy and lemon wine were prepared. For their preparation a temperature of 6O ⁰ C was applied. TABLE 1 shows the pH of each beverage, which changed with the passage of time.

TABLE 1 Lemon wine hours Japan. Apricot brandy (5.5) (5.5) 4.5 5 4.3 3.8 10 3.7 3.7 15th 3.5 3.4 20th 3.3 3.3 25th 3.2 3.3 35 3.2 3.3 50 3.2 3.3 70 3.2

Japanese apricot brandy and lemon wine were also made by a conventional method. Of the Japanese apricot brandy had a pH of around 3.3 and the lemon wine had a pH of 3.4 to 3.5. Test group and panel tests had the same results.

Similar drinks produced by applying a temperature of 4O ⁰ C. Both the Japanese apricot brandy

as well as the lemon wine had a pH value which was essentially the same as that of the drinks which by the conventional method with the lapse of about 30 days. The same Results were obtained through test group and panel tests.

Example 2

Japanese apricot brandy and lemon wine were made using a number of devices of the construction shown in Figures 7 and 8 but including (1) a stainless steel case which does not emit far infrared rays; (2) an aluminum case which contains had a zirconia (ZrO-) coated inner surface, and (3) an aluminum case coated with a film of alumina. For the preparation of the Japanese apricot brandies and lemon wine a temperature of 60 ⁰ C was reasonable Wandt '. TABLES 2 and 3 show the pH of each beverage, which changed with the passage of time.

25th

TABLE 2
(Japanese apricot brandy)

hours

0 1 3 5 6 8

(1) Housing (2) with zirconium dioxide (3) with stainless steel coated with aluminum oxide coated aluminum housing with aluminum housing

(5.5) 4, 3 3.8 3.6

3.4

3.3

(5.5)
4.3
3.7
3.4
3.2
3.2

(5.5) 4.3 3.7 3.5 3.3 3.2

TABLE 3
(Lemon wine)

Stun
the (D
the end
em casing
stainless
stole 0 (5.5) 1 4.6 3 3.8 5 3.7 6th 3.5 8th 3.3

(2) with zirconia
coated aluminum housing

(5.5)

4.5

3.7

3.6

3.3

3.2

(3) coated with alumina Alu gurations

(5.5)

4.5

3.8

3.7

3.4

3.2

As can be seen from TABLES 2 and 3, does the method according to the present invention, which is carried out here by applying a device, which has the structure shown in Fig. 7 or 8 in that the time for maturation or development has been drastically shortened, especially if the housing or the container has a high capacity in the case of far infrared radiation or in the case of radiation in the far infrared range.

Similar beverages were made using a temperature of 40 ^° C. They had a pH comparable to that of conventionally produced beverages over the course of about 20 days. There was no difference in taste or aroma, fragrance and odor between the products made by the method of the present invention and the products made by the conventional method.

Example 3

A mixture of milk and milk bacteria on 4O ⁰ C for 6 to 8 hours in the manner shown in the figures to 6 means yoghurt was prepared by heating.

Example 4

By heating a mixture of cooked soya and bacteria on 4O ⁰ C for about 20 hours in the embodiment shown in Figures 1 to 6 means fermented soybeans were prepared.

Example 5

In the apparatus of the figures 1 to 6 Thermalquellentemperatur- or thermal source eggs were produced in that water was heated in the inner container at 65 ⁰ C, the eggs were grove done in the same, the lid applied and an electric current for about 12 minutes fed became.

Example 6

Japanese apricot brandy and lemon wine were prepared by repeating the procedure of Example 1, but with the modification that the device shown in Figure 9 was used to provide a impressed weak vertical vibration. TABLE 4 shows the pH of each drink, which changes with the spread the time changed.

TABLE 4

hours Japan. Apricot brandy Lemon wine (5.5) (5.5) 1 4.3 4.5 3 3.7 3.8 5 3.5 3.7 6th 3.3 3.4 8th 3.2 3.3

Example7

Japanese apricot brandy and lemon wine were prepared by repeating the procedure of Example 1, however, as a modification thereof, the devices shown in FIGS. 10 and 11 have been used. The pH characteristics of each drink were the same as those given in TABLE 4.

As is readily apparent from the above description, the method and the device according to Invention has a host of advantages, in particular the following:

(1) In contrast to 2 or 3 months, which were previously required, one is required for maturation or development Period of only 3 to 24 hours required. It is possible for example fruit wine within the day drink on which its production has started.

(2) In view of the fact that alcohol has a boiling point of 78 ^° C., there is hardly any change in alcohol content

■ of the beverage present, which is ^{heated, for example, to only 6O 0} C in a container that has a lid, as described above.

(3) The supported or increased extraction of a juice from fruits changes or differentiates the Taste of the product according to the method according to the invention is not noticeable compared to the taste of the Product made according to the conventional method.

(4) In view of the fact that it takes a very short time to manufacture a specific product, it is not necessary to make a large amount at once. It is enough just to make a lot which is required from time to time. As a result, there is not a large space for carrying out the method required according to the invention. The method according to the invention gives a great amount of pleasure, because it enables a variety of foods and beverages to be made one at a time.

(5) In view of the short time required to manufacture each product, it is possible to a variety of different combinations of fruits, sugar, alcohol, especially white alcohol, etc., as well as different maturation or development periods to try, so that it is thereby possible for everyone to his preferred taste and / or Aroma to follow.

(6) The magnetic vibration or the stirring by means of the blade or propeller generates a relative movement between the surfaces of the fruit or herb and the Extraktxonsmedium, so that thereby the extraction

of the juice is increased dramatically. The vibration or agitation is also effective in helping to dissolve the sugar which otherwise has a tendency to accumulate at the bottom of the container and thereby facilitate the production of food
or beverages such as wine, etc., which have a uniform sugar content.

Claims (36)

KRAUS ■ WEISERT & PARTNER PATENTANWÄLTE 35 3 0/64 AND APPROVED REPRESENTATIVES BEFORE THE EUROPEAN PATENT OFFICE DR. WALTER KRAUS DIPLOM CHEMIST · DR.-ING. DIPL.-ING. ANNEKÄTE WEISERT · DIPL.-PHYS. JOHANNES SPIES THOMAS-WIMMER-RING 15 ■ D - 8OOO MÜNCHEN 22 · TELEPHONE 089/227377 TELEGRAM KRAUSPATENT ■ TELEX 5-212156 kpat d ■ TELEFAX (089) 22 79 94 5131/2 JS / ps NIPPON LIGHT METAL COMPANY LIMITED Tokyo, Japan Method and device for producing or preparing beverages and food, in particular fruit wine, etc. PATENT CLAIMS 1. Process for producing or preparing beverages and food, especially fruit wine, etc., characterized in that it comprises the following process steps: Preparing a mixture of raw materials; and Heating said mixture to a temperature of 4O ⁰ C to 100 ⁰ C in a container (1,1 ', 3,3 ¹ 10 J. 2. The method according to claim 1, characterized in that the temperature during a specific Is held for a period of time. 3. The method according to claim 1 or 2, characterized in that the heating means further Infrared radiation is effected. 4. The method according to any one of claims 1 to 3, characterized in that the container (1,1 ', 3,3') is formed from a material which has a high performance, effectiveness, utilization and / or quality for far infrared radiation .
10 5. The method according to claim 4, characterized in that the container (1,1 ', 3,3') made of porcelain or ceramic is formed. 6. The method according to any one of claims 1 to 3, characterized characterized in that the container (1,1 ', 3,3') has an inner surface coated with a film of a material which has high performance, Has effectiveness, utilization, and / or merit for far infrared radiation. 7. The method according to claim 6, characterized in that the container (1,1 ', 3,3 ¹ J made of aluminum or stainless steel is formed. 8. The method according to claim 6, characterized in that the film material is zirconium dioxide, titanium dioxide or alumina. 9. The method according to claim 6 or 8, characterized in that the film by coating, Spraying or anodizing or anodic oxidation is formed. 10. The method according to claim 2, characterized in that the mixture is a liquid and that it is subjected to agitation while maintaining the temperature. 11. The method according to claim 10, characterized in that the movement by a weak Vibration force is generated. 12. The method according to claim 11, characterized in that the vibrating force by a vibrator (27) is generated, which is provided at the bottom of the container (3). 13. The method according to claim 10, characterized in that the movement is a weak wave movement or is a forced convection. 14. The method according to claim 13, characterized in that the movement is generated by means of a device which is provided on the bottom of the container (3 ¹ ) and comprises a magnetic force generator (34) which is located on the bottom of the container (3 ') is arranged, as well as a device (36) which is provided in the container (3 ¹ ) and is movable by means of the magnetic force generated by the generator (34). 15. The method according to claim 10, characterized in that the movement is effected by a stirring force is produced. 16. The method according to claim 15, characterized in that the stirring force is generated by means of a device (44, 45) which is provided at the lower end of a rotary shaft (21 ') which hangs down in the container (I ¹ ). 17. The method according to claim 16, characterized in that the device (44) is a wing or Propeller is. 18. The method according to claim 16, characterized in that the device (45) is formed by a wall structure which ^{protrudes from the lower end of the shaft (21 1} ). 19. The method according to claim 16 or 17, characterized in that the shaft (21 ') has a heater forms or contains. 20. The method according to any one of claims 1 to 3, characterized in that the container (1, I ¹ , 3,3 ') is formed from a transparent material, in particular from transparent glass or transparent synthetic resin or material. 21. Device for carrying out the method according to One of claims 1 to 20 with a container for heating the mixture, characterized in that that the container (1,1 ', 3,3') is a working in the far infrared Has infrared radiation heater. 22. Device according to claim 21, characterized in that the container (1,1 ', 3,3') consists of one Material consists or is coated with a material that has high performance, effectiveness, utilization 0 and / or quality for far infrared radiation. 23. Device according to claim 22, characterized in that the container (1,1 ', 3,3') made of porcelain or ceramic is formed. 24. Device according to claim 22, characterized in that the container (1,1 ', 3,3') has an inner one Has a surface coated with a film of a material that has high performance, effectiveness, Has exploitation and / or goodness for far infrared radiation. 25. Device according to claim 24, characterized in that the container (1,1 ', 3,3') made of aluminum nium or stainless steel. 26. Device according to claim 24, characterized in that the film material is zirconium dioxide, titanium dioxide or alumina. 27. Device for performing the method according to one of claims 1 to 20, with a container for the Heating the mixture, characterized in that the container (1,1 ', 3,3') has a liquid moving device (27,34,36,44,45) for moving the liquid mixture. 28. Device according to claim 27, characterized in that the liquid moving device is a vibrator (27) provided at the bottom of the container (3). 29. Device according to claim 27, characterized in that the liquid moving device (34,36) is a weak wave motion or a forced convection generating device. 30. Device according to claim 29, characterized in that the liquid moving device (34,36) is provided on the bottom of the container (3 ¹ ) and a magnetic force generator (34) which is arranged at the bottom of the container (3 '), and a device (36) which is provided in the container (3 ¹ ) and is movable by means of the magnetic force generated by the generator (34) will. 31. Device according to claim 27, characterized in that the liquid moving device (44,45) is a device generating a stirring force. 32. Device according to claim 31, characterized in that a device (44, 45) is provided at the lower end of a rotating shaft (21 *) hanging down ^{in the container (I 1) for generating the stirring force.} 33. Device according to claim 32, characterized in that the device (44) is a wing or Propeller is. 34. Device according to claim 32, characterized in that the device (45) consists of a wall structure which protrudes from the lower end of the shaft (21 '). 35. Device according to claim 32, 33 or 34, characterized in that the shaft (21 ') has a heater forms or contains. 36. Device according to one or more of the preceding Claims, characterized in that the container (1,1 ', 3,3') is made of a transparent material is formed, in particular from transparent glass or transparent synthetic resin or material.