Abstract: A wise variety of drinks and foods, such as fruit wine, herb tea, yogurt, fermented soybeans and hot-spring eggs, are produced by heating the raw materials to a temperature of about 60.degree. C. to 100.degree. C. in a vessel, and holding that temperature for a specific length of time, i.e., 3-24 hours for maturation. When producing drinks, it is effective to subject them to a weak vibration, wave motion, forced convection, or stirring force. The method enables the quick production of any desired food or drink in any desired quantity without causing any appreciable reduction in the alcoholic content of, for example, fruit wine.

Abstract: The device for making frozen confections such as ice cream comprises a double-walled cylindrical vessel having an upper open end and a closed bottom and consisting of a thin aluminum inner vessel member and a thin aluminum outer vessel member with the upper ends thereof hermetically sealingly curled together, the space between the inner and the outer vessel member being filled with a cold keeping agent, an outer receptacle for receiving and supporting the vessel therein with a clearance or heat insulating material provided therebetween, a cover member adapted to engage at its periphery with a ring attached to the upper edge of the double-walled vessel and/or the outer receptacle, and a stirring means extending into the interior of the vessel through a bearing hole formed at the center of the cover member.