Ice cream bags for producing a pre-packaged quantity of ice cream

Abstract

Ice cream bag (2) for an ice cream machine (100) for producing a pre-packaged quantity of ice cream, the ice cream bag (2) comprising at least one first and one second fluid-tight packaging material layer (2b1, 2b2), wherein the first packaging material layer (2b1) is connected to the second packaging material layer (2b2) along an at least partially circumferential sealing edge (2c) and thereby delimits a closed receiving chamber for receiving an ice cream mixture (2a); and a pressure-compliant blocking means designed to release an opening in the receiving chamber when a defined internal pressure is exceeded.

Description

Technical FieldThe present invention relates to a ice cream bag for producing a prefabricated ice cream quantity.BACKGROUND OF THE INVENTIONDomestic ice machines can be structurally divided into two groups. First, there are precoolers: Their double-walled stirred container is tempered for 12 to 24 hours in the freezer to at least -18° C., so that the enclosed cooling medium serves as a latent heat store. After the insertion of the cooled-through container, the liquid ice base mass is filled in and a simple motor-agitator is started, which continuously scrapings along the inner wall, prevents freezing and introduces air until the cold reserve is exhausted. Second, compressor models exist: they have a hermetically closed refrigeration circuit that continuously lowers the temperature during the process, so that no precooling is required and multiple batches can be produced in succession. Here too, a slow-running stirring arm ensures fine crystal formation and a creamy texture. Both types of apparatus automatically or manually end the process as soon as the mass is semi-solid; compressors then often change to a holding mode. The finished ice is usually consumed immediately or re-matured briefly in order to stabilize the structure. Precooler items of light weight and attractive costs of purchase, while compressor machines offer higher operating convenience and more reproducible results.The conventional ice cream making processes for household use have substantial disadvantages. First, the total production time is significantly longer than in professional plants: Including pre-cooling phase or compressor preconditioning, usually 30-60 minutes before a serverable consistency is reached. Second, the devices are designed on batch sizes that yield multiple portions; who only desires a single portion, inevitably produces excess or must overfill the container, degrading texture. Conversely, at loading levels which make use of their maximum capacity, the machines often provide too soft a result because the refrigeration system is overproved with the high thermal load.DESCRIPTION OF THE INVENTIONStarting from this situation, it is an object of the present invention to be able to produce ice cream in an improved manner in the home. In particular, one or more disadvantages described in the background of the invention are intended to be overcome. Particularly preferably, ice cream should be able to be produced in a targeted portionable, faster and reproducible manner, automatically and without contamination of the ice cream machine. In particular, the ice cream is to be gelato.In particular, the object is achieved by a ice cream bag for an ice cream machine for producing a prefabricated ice cream quantity, the ice cream bag having at least a first and a second fluid-tight packaging material layer, wherein the first packaging material layer is connected to the second packaging material layer along a sealing edge which extends circumferentially at least in sections and in the process delimits a closed receiving chamber for receiving an ice cream mixture; and a pressure-compliant blocking means which is configured to open an opening of the receiving chamber when a defined internal pressure is exceeded.In other words, the claimed subject matter relates to a ice cream bag which is intended for use in an ice cream machine and is formed by two fluid-tight packaging material layers which are connected to one another along a sealing edge which runs around at least in sections. The packaging layers are in particular connected to one another in a fluid-tight manner. For this purpose, the connection between the two packaging material layers can be materially bonded. Between these two layers, a completely closed receiving chamber is thereby formed, in which a ice cream mixture is stored before the kneading and cooling process or dispensing process. The receiving chamber can be hermetically sealed by the connection between the two packaging material layers. A wall of the receiving chamber can be formed solely by the sealing edge. The wall can, however, also be formed partly by the sealing edge and partly by the packaging material layer itself, for example in the case that the first and the second fluid-tight packaging material layers are part of a common, folded wrapping layer of a packaging material.The bag is further equipped with a pressure-compliant barrier means which hermetically seals the receiving chamber below a defined internal pressure. If the internal pressure exceeds the predetermined threshold value, the blocking means automatically releases an opening, so that a ice cream produced from the ice cream mixture can emerge. A prefabricated ice cream quantity can thus be produced in a targeted, reproducible manner and without manual manipulation. The prefabricated ice cream quantity pre-allocates a specific design of the ice cream production method in such a way that the ice cream can be produced more quickly. Any number of portions can also be produced reproducibly and within the shortest time.The selected combination of the circumferential sealing edge and the pressure-controlled blocking means offers the advantage that the ice cream bag remains completely sealed until the ice cream machine builds up a sufficient pressure. This reduces contamination risks because the ice cream mixture comes into contact with the ambient air only immediately before processing. In the case of a configuration of the blocking means in one / both packaging material sheets, the pressure threshold can be easily adapted, for example via the material thickness of the packaging material or a width of the sealing edge, as a result of which the same basic structure can be used for different filling amounts or viscosities. The design saves components compared to mechanical valve systems and thus reduces production costs and probability of failure. In addition, the planar sealing edge permits a large-volume series production with conventional bag and tubular bag machines.One exemplary embodiment provides a rectangular ice cream bag, the sealing edge of which is manufactured on three sides, while the fourth side, after filling (in the form of a sealing edge), is welded and in the process encloses the blocking means in the form of a peel seam. A second variant uses an annular additional flange which broadens the sealing edge and forms the blocking means as a thinner predetermined breaking point integrated into the flange. In a third embodiment, the first packaging material layer consists of an aluminum-laminated composite film, as a result of which the barrier means experiences less thermal stress and the pressure threshold remains constant independently of ambient temperatures. In all variants, the defined internal pressure is exceeded solely by a pressure of a handling mechanism of the ice cream machine, for example by a piston-generated pressure or by rollers. In this case, it is not necessary for the operator to intervene. As a result, the dispensing quantity can be controlled exactly, which ensures constant portion sizes. At the same time, the formulation remains unchanged, since neither oxygen introduction nor dilution by external media takes place.Ice cream bagsA ice cream bag can be a flexible, preferably multi-layer packaging container which can receive an ice cream mixture after production, during the kneading and cooling process in the ice cream machine until the dispensing time. It may consist of thermoplastic or laminated films which may be joined by sealing to form a closed hollow body. The ice cream bag can also be produced from fibrous packaging material layers, i.e. paper, as long as the ice cream mixture closes microbiologically harmless during production of the ice cream until it is discharged through the machine. The geometry of the ice cream bag can be designed such that the geometry can withstand the loads occurring during filling, kneading and cooling and pressing out. The ice cream bag can be designed as a disposable container and, after complete emptying, can be disposed of or fed to recycling. For example, the geometry can be planar, cuboidal, oval- or circular-dome-shaped.The ice cream bag can contain a ice cream mixture for producing an ice cream location in a prefabricated manner. It is conceivable that the ice cream bag contains a plurality of ice cream mixtures for producing a plurality of ice cream types. For example, in the case of two ice cream mixtures contained in the ice cream bag, it can be provided for two types that the sealing edge delimits mutually concentric receiving chambers. In other words, the sealing edge can connect the two packaging material layers to one another in concentric rings. It is conceivable for the sealing edge to surround a concentrically innermost receiving chamber in a circular manner. In other words, the sealing edge forms a circular projection surface on both packaging material layers in the case of a concentrically innermost receiving chamber. The surrounding or the surrounding receiving chamber / receiving chambers can be configured annularly.The geometry and size of the ice cream bag can be designed in such a way that it is always subject to the movement of a kneading device of the ice cream machine within the ice cream machine. The kneading device can have at least one kneading arm, the contact zone of which can project an area on the outer packaging material layer; this projected area can preferably be circular. During operation, the kneading arm may rotate about a projection rotation axis that may extend perpendicularly through at least one main extension plane of a bag abutment. The bag can be dimensioned and positioned in such a way that its wall can follow the maximum radial-tangential path of the kneading arm without any fold formation or overstretching. If the kneading device has a plurality of kneading arms, all arms can rotate about the same projection rotation axis, wherein the bag can be adapted at the same time to a largest working space of all kneading arms.Ice cream machineA ice cream machine can be an electrically or mechanically operated apparatus which can convert liquid ice cream mixtures into frozen ice cream by a kneading and cooling process. The ice cream machine may include a compressor cooling circuit and an ice cream kneading system having a kneader to produce a homogeneous ice crystal structure. The ice cream machine may be adapted to receive a single ice cream bag which may be pressurized during the cycle of operation. This pressure allows the / the blocking means integrated / integrated in the ice cream bag to be opened, so that the finished ice cream can flow directly into a portioning container, for example in the form of a cardboard cup.Kneading and Cooling ProcessThe kneading and cooling process comprises the simultaneous mechanical mixing and thermal cooling of the ice cream mixture in the ice cream bag. At the beginning, the ice cream mixture is present in the liquid and / or with powder constituents and / or solid constituents and is placed between a cooling temperature-controllable plate and a kneading device, for example with a kneading arm. While heat is extracted from the ice cream mixture via at least one temperature-controllable plate, i.e. an actively or passively temperature-controllable, coolable plate, the kneading device kneads the ice cream mixture, distributes ice crystals and injects air. In the context of the present disclosure, the term "kneading" encompasses more than merely mixing a liquid mass. It describes a process in which the rotating kneading arm initially homogenized the still flowable ice cream mixture by cyclically pressing, shearing and folding the bag wall, i.e. a first / second packaging material layer of the ice cream bag, and enriched with nitrogen, i.e. fulfil a mixing function, but then acts like a kneader with increasing viscosity and plastically processes the semi-frozen matrix of the ice cream mixture. In this case, a projection circle is traversed on the bag surface, the diameter of which circle is matched exactly to the sealing surface and kneading arm radius. The rotational movement thus produces always recurring flexing and return paths which finely distribute air bubbles and keep ice crystals small. The eccentric path of the kneading arm can press the ice cream mixture in layers against the actively temperature-controllable base plate, so that the shear fields are simultaneously synchronized with the heat dissipation.Two Packaging Material LayersThe ice cream bag may be constructed from two film layers which are distinguishable from each other or alternatively from two distinguishable packaging material layers, such as fibrous packaging material layers of a wrapper layer, which may have different barrier or strength properties. The barrier and strength properties of the two film layers / packaging material layers which can be distinguished from one another can also be identical. Alternatively, the two layers of packaging material can be a folded film layer. However, this can also have properties which can be distinguished from one another depending on whether it is the first or the second packaging material layer. For example, the first packaging material layer on an outer side facing away from the receiving chamber and thus located on the outside with respect to the receiving chamber can be a smaller surface roughness than a second packaging material layer on its outer side. Each layer can be configured alone or as a composite layer in order to meet specific functional requirements. The plies may be combined symmetrically or asymmetrically to optimize the overall ply package. Their cooperation can ensure high pressure, tear and temperature resistance.Fluid-tight packaging material layerA fluid-tight packaging material layer may be designed to prevent the permeation of liquids and gases under normal operating conditions. For this purpose, it may contain polymer barrier layers such as EVOH or aluminum laminates. Their permeation rates can fall below defined limit values according to DIN or ASTM standards. The tightness can be maintained even under cyclical temperature and pressure loads.At least partially Circumferential sealing edgeThe ice cream bag can have a sealing edge which connects the two packaging material layers to one another peripherally at least in sections. This sealing edge can have a closed or partially closed course and thereby define the receiving chamber / several receiving chambers for the ice cream mixture. The seam width of the sealing edge can be selected such that the connection produced by the sealing edge securely retains the provided internal pressure. In addition, the sealing edge can serve as a position reference for the attachment of further functional elements.The two packaging material layers can be connected to one another at least in sections The two packaging material layers can be connected not over the full surface but only in certain zones, preferably along the sealing edge, in a materially bonded manner and under certain circumstances in a force-fit manner. In certain cases, it is not necessary to configure the sealing edge completely circumferentially, i.e. in a closed form, for example if the two packaging material layers are formed by a folded-over wrapping layer. The sealing edge can then have a partially closed shape and each adjoin a fold line formed by the fold of the wrapping layer. The enclosing layer and the sealing edge then together form a wall of the receiving chamber and enclose the receiving chamber completely, i.e. hermetically and fluid-tightly. Regions of the enclosing layer which are not connected to a sealing edge can also form the receiving chamber. The partial connection by a sealing edge can reduce material consumption and at the same time ensure the necessary sealing. In addition, the flexibility of the bag can be increased, which can facilitate the extrusion of the mixture. The packaging material layers can be connected to one another in such a way that they touch one another in a full state of the receiving chamber / receiving chambers, resting on one another over their entire surface.In addition, it can be provided that the receiving chamber enclosed at least in sections by the sealing edge or the receiving chambers enclosed in sections by the sealing edge (each) receive a ice cream mixture.Closed Receiving Chamber by Connecting the Two Packaging Material Layers at Least SectionallyBy virtue of the partial connection of the packaging material layers, a completely enclosed receiving chamber can be produced. Its boundary can be defined exclusively by the circumferential sealing edge sections. This construction can enable a safe storage and a contamination-free transport of the ice cream mixture, as well as a hygienic matableness of the ice cream. Until the blocking agent is activated, no mass transfer with the environment can take place.Receiving Chamber for Receiving the Ice Cream MixtureThe receiving chamber can serve as a container for the defined ice cream mixture. Its volume can correspond to the prefabricated ice cream quantity, wherein a small head space can be provided as expansion buffer. The inner surfaces formed by the packaging material layers or wrapper layer may be made of low adhesion food grade polymers to minimize product residue. Thus, the mixture can remain hygienically perfect and completely drainable.Pressure Compliant Blocking AgentA pressure-compliant barrier means may serve as a barrier which can completely seal a ice cream channel until a threshold internal pressure is reached. It can be designed as a peel seam, membrane or elastic valve insert. The flexibility can be defined by material selection and wall thickness, so that the release pressure is reproducible. After opening, the blocking means can open a defined flow cross section in order to allow a uniform product flow.A peel seam is a specifically weaker welded or bonded connection of two film layers, which is designed such that it can be opened along the joint by simple pulling ("peeling"), without the films themselves tearing or pulling fibers. For this purpose, at least one of the plies is technically provided with a peelable sealing layer (e.g. EVA, ionomer or modified PE blend); this layer exhibits a defined cohesive or adhesive strength which is reduced compared to the base film. The required opening force or the burst pressure can be adjusted reproducibly via sealing temperature, sealing time, seam width, surface pressure and material formulation (typically 1-10 N per 15 mm seam width or about 0.1-0.4 MPa internal pressure). During opening, a clean break in adhesion takes place in the sealing layer, so that a burr-free, food-compatible edge remains-ideal for disposable packages, medical and food bags and, in the present case, as a pressure-controlled blocking agent in a ice cream bag.Arrangement of the Pressure-Compliant Blocking Means on Receiving ChamberThe blocking means can be integrated as a direct wall, for example in the sealing edge, of the receiving chamber. Its position and / or its configuration can be designed such that the pressure built up in the receiving chamber acts directly and without losses on the blocking means. This can ensure a quick response when the threshold value is exceeded. The integration can already take place during the sealing process, so that no additional assembly steps are required.Locking Means Arrangement on a Ice Cream Bag RimThe barrier means may be located in a peripheral zone of one or both layers of packaging material. In this case, the receiving chamber or a pre-chamber adjoining the receiving chamber can be arranged at the peripheral zone of one or both packaging material layers. The blocking means can be arranged within the at least sectionally encircling sealing edge. This layer can protect the component from mechanical damage during transport and storage. At the same time, the edge position can allow simple visual checking of the seam quality. Furthermore, it can facilitate the coupling to a ice-cream outlet device of the ice-cream machine. The ice cream outlet device is formed in particular by an outlet device of the ice cream bag itself, which presupposes a particularly hygienic production of the ice cream.A pressure-compliant blocking agent releases the opening when a defined internal pressure in the receiving chamber or in the ice cream bag is exceededThe barrier agent can function as a dense barrier below the threshold internal pressure. If the internal pressure in the receiving chamber is increased by a ice cream bag handling mechanism of the ice cream machine, the blocking means can first elastically deform. When the defined pressure is reached, it can yield plastically or burst open. As a result, a previously closed opening can be opened and the ice cream mixture can flow out.Opening of the Receiving ChamberThe opening can form a passage channel which can be blocked by the blocking means in the normal state. Its cross section can be dimensioned in such a way that the viscous ice cream mixture can emerge without appreciable pressure loss. After opening, the opening can remain permanently open if the ice cream bag is designed as a disposable container.Cohesive connection of the packaging material layersA cohesive connection can be produced by fusion welding, extrusion welding or adhesive bonding. Intermolecular bonds or polymerized boundary layers can thereby be formed, which can reach higher strength values than the base film. This connection can absorb high peeling and shear forces. In addition, it can be resistant to exposure to temperature and media.Fluid-tight connection of the packaging material layersA fluid tight connection can completely prevent the escape or penetration of liquids and gases. It can be realized by homogeneous welded seams with minimal porosity. Typical testing methods may include pressure hold or helium leak testing. The connection can be designed in such a way that it remains permanently tight even under dynamic loads. Both the blocking means and the sealing edge are designed for a fluid-tight connection. Only the blocking means opens an opening at a defined internal pressure, for example acted upon in the receiving chamber. On the other hand, the sealing edge can be designed to withstand this defined internal pressure.Hermetically Closed Receiving ChamberThe receiving chamber can be hermetically sealed, so that no gas, vapor or microorganism exchange can take place. This can be achieved by combining barrier layers and fluid tight welds. The hermetic seal can significantly extend the shelf life of the ice cream mixture. It can only be canceled by activating the blocking means.Alternatively or additionally, it is provided that the first and the second fluid-tight packaging material layers are part of a common, folded-over packaging layer of a packaging material. In this embodiment, the first and second fluid tight packaging material layers are not two separate films, but two portions of the same, once longitudinally folded wrapping layer of packaging material. Simple folding thus produces a double-ply construction, the free edges of which subsequently only have to be closed along the at least sectionally encircling sealing edge.The omission of an additional insert film reduces the material consumption and reduces possible defects in the sealing because only a single web is introduced into the sealing station. In addition, the barrier and mechanical properties of both layers remain identical, which improves the compressive strength of the ice cream bag. A specific embodiment provides that a tubular extruded, multilayer polyethylene-EVOH-polyethylene tube is cut open in the longitudinal direction, unfolded and then turned over by 180° on one side; the two sections lying against one another form the first and the second packaging material layer, while the turned-over edge serves as an integral part of the sealing edge.Wrapping Layer of Packaging MaterialThe wrapping layer of a packaging material can denote a functional film layer or a fibrous layer or a combination thereof, which forms the entire lateral extension of the ice cream bag and can be constructed in a multi-layered manner depending on requirements. It comprises all layers which are extruded, laminated or coated during production to form a sheet-like composite and together provide the barrier, strength and sealing properties. By wrapping this wrapping layer, its original outer surface becomes at a portion toward the inner bag wall without interrupting the material continuity. As a result, the moisture and oxygen transmission coefficient along the turned-over edge remains unchanged, which ensures a homogeneous barrier effect over the entire circumference of the receiving chamber.Alternatively or additionally, it is provided that the first and the second fluid-tight packaging material layer form two separate layers of a respective packaging layer of the packaging material before a seal edge composite. In this variant, the first and the second fluid-tight packaging material layers are present before the seal edge composite as two spatially separated layers, each of which consists of its own enveloping layer of the packaging material. The two layers are placed one on top of the other only in the sealing station and are connected in a materially integral manner along the sealing edge which runs around at least in sections. The separate blank makes it possible to print, coat or provide each layer with functional windows independently before it reaches the bag composite. In addition, different film structures can be combined, so that, for example, a high-strength outer layer with a particularly slidable inner layer can be used in pairs. One embodiment uses a printed PET / EVOH / PE composite film as the first packaging material layer and a transparent, slide-modified PE monofilm as the second packaging material layer; both webs are fed in-line, aligned with an exact fit and then joined to form the ice cream bag by heat sealing.Alternatively or additionally, it is provided that the first and the second packaging material layer are made of the same material, wherein an outer side is additionally provided with a rougher layer. The side of the ice cream bag with the rougher layer is preferably provided to rest on an actively temperature-controllable plate of the ice cream machine. The rougher surface can also have an increased static friction with respect to a copper surface of the actively temperature-controllable plate. Furthermore, the other outer side of the ice cream bag opposite the rougher side can have a lower surface roughness, such that a kneading device of the ice cream machine with a lower static friction can describe kneading movements on this outer side and contact these during these kneading movements.Ice Ice Outlet ChannelAlternatively or additionally, it is provided that the ice cream bag has an ice cream outlet channel delimited by the sealing edge and delimited by the receiving chamber. In particular, the sealing edge is configured to hermetically delimit the receiving chamber from the ice cream outlet channel. In this embodiment, the sealing edge, in addition to its sealing function, forms a contoured barrier which defines within the bag surface an independent ice cream outlet channel which is completely separated from the interior. The ice cream outlet channel is thus only in fluid communication with the receiving chamber after release by the pressure-compliant blocking means, but remains hermetically separated from it beforehand. The clear separation prevents product from already reaching the outlet region during storage or transport and hardening or becoming contaminated there. At the same time, the preformed channel permits reproducible flow guidance, so that the ice cream mixture flows out uniformly and without dead spaces during dispensing. A specific embodiment provides a drop-shaped sealing edge which encloses the ice cream outlet channel in its tapered end; a laser-perforated peel seam is integrated into the upper film there as a blocking means, which peel seam opens at 0.25 MPa and connects the previously hermetically insulated channel to the receiving chamber. The ice cream outlet channel can have a uniform cross section or a cross section tapering from the receiving chamber / s towards an outlet device. It can also be provided that the ice-cream outlet channel opens directly into an opening for the discharge of the finished ice-cream. For this purpose, the sealing edge or an alternative means can form a stiffening in the region of the opening for the outlet of the ice cream bag, in such a way that the finished ice cream can be filled reproducibly without a blobbing into an ice cream cup as a receptacle. It is also conceivable that a plurality of ice cream outlet channels are arranged on the ice cream bag and are thus part of the ice cream bag, for example if the sealing edge forms a plurality of receiving chambers in the ice cream bag for different ice cream types or alternative additions.Alternatively or additionally, it is provided that the blocking means is configured to connect the receiving chamber to the ice outlet channel upon release of the opening. In other words, in this embodiment, the blocking means is designed such that it establishes a flow connection between the receiving chamber and the ice cream outlet channel when the setpoint internal pressure is reached. The opening thus simultaneously assumes valve function and directs the ice cream mixture without any detour into the provided outlet path. By integrating the blocking means into the flow path, separate valve components are dispensed with, which reduces production costs and avoids hygienic dead spaces. At the same time, the pressure-controlled release ensures reproducible discharge behavior, which increases the process stability during (semi)automating operation of the ice cream machine. As a specific embodiment, the blocking means can be designed, for example, as a circumferential, annularly impressed weakening zone in the sealing edge, which breaks up at an internal pressure of about 0.4 bar and transfers the content of the receiving chamber directly into a longitudinally oval guided ice cream outlet channel of the outlet device.Outlet meansAlternatively or additionally, it is provided that the ice cream bag has an outlet device, wherein the outlet device has a collar-shaped base body with an ice cream channel, wherein the base body has a connecting section, a collar section and an ice cream dispensing section axially to the ice cream channel, wherein the connecting section is connected to the packaging material layers along the sealing edge. In other words, in the embodiment, the ice cream bag has an outlet device with a collar-shaped base body, through which a ice cream channel passes. This base body is divided axially into a connecting section, a collar section and a ice cream dispensing section; although the connecting section is fastened along the sealing edge to at least one of the packaging material layers, it does not necessarily assume the mutual sealing thereof. It can seal these two packaging material layers. The connecting section primarily has the function of mechanically anchoring the outlet device, so that the hermetic sealing of the receiving chamber remains unchanged. The clear separation of the sealing and fastening function minimizes local stresses in the edge region, reduces the risk of leakage and at the same time ensures a flow-optimized guidance of the product during discharge. A specific embodiment provides a base body made of injection-molded polyethylene, the connecting section of which carries a circumferential hot-melt adhesive film which fuses exclusively to the outer packaging material layer during heat sealing, while the collar and ice cream dispensing section subsequently execute the ice cream mixture in a controlled manner via an oval opening having a width of eight millimeters.Blocking means is an outlet deviceAlternatively or additionally, it is provided that the blocking means is formed by the outlet device. In an alternative or supplementary embodiment, the outlet device itself forms the blocking means, so that the pressure-dependent sealing is not taken over by a separate valve element, but rather directly by the components of the outlet device. It is also conceivable for the outlet means to be a barrier means cascade member of a barrier means cascade. Specifically, this can mean that there is a blocking means on the packaging material layers, for example formed by a sealing edge as part of the sealing edge, and a further blocking means formed by the connecting device. The blocking function thus merges with the geometry of the ice cream outlet channel and establishes a direct flow connection to the receiving chamber upon release. The structural integration reduces the number of individual parts, reduces manufacturing and assembly effort and eliminates additional sealing points, as a result of which the hygiene risk falls. In addition, the response behavior can be defined more precisely, since the material and shape of the outlet device can be matched exactly to the desired space pressure. A specific example is an outlet device with an elastically prestressed membrane tab which closes the ice cream outlet channel up to an internal pressure of approximately 0.3 bar and then opens up, so that it transfers the contents of the receiving chamber into the ice cream dispensing section in a controlled manner as an integrated blocking means.Blocking means connects ice cream channel to ice cream outlet channelAlternatively or additionally, it is provided that the blocking means is configured to connect the ice cream channel to the ice cream outlet channel upon release of the opening. In other words, in this further developed embodiment, the blocking means takes on the function of establishing a fluidic connection between the ice cream channel and the ice cream outlet channel after the desired internal pressure has been reached. It thus acts as a pressure-controlled changeover element, which only releases the product outlet as soon as the receiving chamber is completely vented and the necessary delivery pressure is built up. The direct coupling of both channels shortens the flow path, reduces dead spaces and thereby minimizes the risk of microbiological contamination. At the same time, the discharge point is exactly defined, so that a uniform portion behavior is achieved and the cleaning effort of the system is reduced. In a concrete embodiment, the blocking means can be designed as a spring-loaded piston slide made of food-safe POM, which locks the transition between a longitudinal oval ice cream channel of the outlet device and a downstream ice cream outlet channel and automatically opens at an internal pressure of approximately 0.35 bar, so that both flow cross sections are connected to one another in a form-fitting and force-fitting manner. Alternatively, the blocking means is a pressure-compliant sealing border as part of the sealing border, wherein the pressure-compliant sealing border is configured to connect the receiving chamber / receiving chambers to the ice cream outlet channel and the ice cream channel of the outlet device when opened.Basic body with a longitudinally oval cross sectionAlternatively or additionally, it is provided that the base body of the outlet device longitudinally oval borders the ice cream channel in cross section. In this embodiment, the collar-shaped base body encloses the ice cream channel in a longitudinal oval cross-sectional shape, so that the flow cross-section can run continuously in front of and behind the outlet device. The longitudinal oval contour prevents abrupt changes of direction and thus ensures a gentle guidance of the viscous ice cream mass. Thanks to the elongated oval shape, the flow velocity is distributed more evenly over the entire channel width, which reduces shear forces and maintains the product structure. At the same time, the clear geometry facilitates the positive alignment of the base body in the sealing tool, shortens cycle times and minimizes offset errors. A specific embodiment provides an injection molded base body made of HP-PE, which borders a ice cream channel with a cross section of 450 mm×20 mm longitudinally; the inner walls are polished in order to reduce adhesions and to ensure a laminar product discharge into a cup for receiving the ice cream. An alternative specific exemplary embodiment provides an injection-molded base body which longitudinally oval borders a ice cream channel with a cross section of 310 mm×30 mm.Web in the ice-cream channel center of the outlet deviceAlternatively or additionally, it is provided that at least one web separates the ice-cream channel in an axle-symmetrical manner in a center of the ice-cream channel. In other words, a web can be arranged in the center of the ice-cream duct, which web divides the ice-cream duct in an axially symmetrical manner into two sub-ducts and in this case provides in each case the same flow width. This produces a mirror-image channel geometry which cleanly splits the product stream into two similar flow fins upstream of the outlet opening. Also, stabilization of the outlet device against a force of the ice cream handling mechanism of the ice cream machine is achieved. For example, the ice cream handling mechanism can have rollers which, after completion of the ice cream, press the ice cream out of the ice cream bag. The outlet device in this case can be ice cream flow end side and movement end side of a roller movement of the ice cream handling mechanism. When the outlet device is then rolled over by the handling mechanism and the handling mechanism presses on the outlet device, the web mechanically reinforces the outlet device. In other words, the web can increase the inherent stability of the collar-shaped base body, which prevents the ice cream channel from widening under pressure load and thus ensures the dimensional accuracy of the discharge cross section. The symmetrical division also causes the viscous ice cream mass to be accelerated evenly, thereby reducing shear forces and preserving the microstructure of the product.A specific embodiment uses a web of injection-molded HP-PE, which is 0.8 mm thick and round in the direction of flow and runs over 90% of the channel length and separates the longitudinal oval ice cream channel into two partial channels each 5 mm wide, so that the ice cream is guided into the ice cream outlet channel as two uniform strands during discharge. Alternatively or additionally, it is provided that the web separates the channel at least in the entire connecting section of the outlet device. The bar may be arranged in the ice cream dispensing section. It is preferred that the web is not arranged in the ice cream dispensing section.Curved Outlet Device Connection PortionAlternatively or additionally, it is provided that the outlet device is concavely arched and conically tapering on both sides of the ice cream channel at its connecting section. In other words, in this embodiment, the connecting section of the outlet device is concavely arched on both sides directed towards the ice cream channel and at the same time tapers towards the channel axis. This funnel-like geometry forms a smooth, all-sided tapered transition from the sealing edge into the ice cream channel. The double concave, conically tapering shape prevents cross-sectional cracks, so that the viscous ice cream compound flows into the ice cream channel with minimized shear forces and deposits are reduced. At the same time, the gradual change in wall thickness increases the rigidity in the edge region, which prevents deformations in the event of pressure peaks and protects the sealing integrity of the sealing edge in the long term. An injection-molded connecting section made of PP copolymer can serve as a specific embodiment, the walls of which are formed on both sides with a concave radius of six millimeters and taper from 2.4 mm to 1.2 mm over an eight millimeter length, so that the ice cream passes homogeneously at about 0.35 bar into the following ice cream channel of ten millimeters length.U-shaped / V-shaped connecting portionAlternatively or additionally, it is provided that the connecting section is U-shaped or V-shaped pointing away from the collar section. In this variant, the connecting section extends away from the collar section and thereby assumes a U-shaped or V-shaped contour, so that the transition between the sealing edge and the ice cream channel is spatially reduced. The shaping produces a defined fold which bundles the product stream and geometrically presets the connection to subsequent duct sections. The pronounced U- or V-geometry acts as a flexible expansion zone, which absorbs pressure and temperature fluctuations and thus improves the long-term tightness of the sealing edge. At the same time, the characteristic shape facilitates the exact positioning of the outlet device in the sealing tool and thus increases the production reliability. The configuration can also serve for a handling mechanism of the ice cream machine to receive a mechanical feedback from the outlet device that an edge of the ice cream bag has been reached.Surface contour at connecting sectionAlternatively or additionally, it is provided that a U-bend or a V-apex has a surface contour, in particular a groove contour. A specific embodiment uses a V-shaped connecting section made of injection-molded polypropylene, the two-sided legs of which run at a 60 degree angle from the collar section and form a guide groove three millimeters deep, which serves as a precise centering aid during heat sealing. In a further embodiment, the apex of the V-shaped or the arc of the U-shaped connecting section has a profiled surface contour, preferably a circumferential groove contour, which follows the curvature of the section. The grooves are impressed into the outer lateral surface and extend symmetrically to the channel axis without impairing the sealing surface of the sealing edge. The structured surface locally stiffens the transition region, with the result that the connecting section under internal pressure widens less and the cross-sectional geometry of the ice duct remains constant. At the same time, the groove contour improves the positive fit in the sealing tool, reduces micromovements during heat sealing and thus increases the process reliability and the reproducibility of the connection. A specific exemplary embodiment provides that the U-bend of a connecting section injection-molded from polyamide 12 has five parallel, 0.3 mm deep grooves with a 0.8 mm axial distance; these increase the local compression stiffness by around twelve percent and ensure a dimensionally stable, flow-optimized transition from the ice cream channel to the collar section.U-shafts / V-leg ends delimit ice-cream channel openingAlternatively or additionally, it is provided that both U-shafts or V-legs extend axially to the ice duct and delimit an ice duct opening. In this embodiment variant, both U-shafts or V-legs extend parallel to the axis of the ice duct and in the process enclose a defined ice duct opening. The axially oriented legs act like a cylindrical guide, which guides the product into the subsequent outlet section without any change of direction. The continuous guidance minimizes pressure losses and prevents flow separation, which protects the texture of the ice-cream. In addition, the clear delimitation of the feed channel opening generates a reproducible discharge characteristic and simplifies the process-safe positioning of the outlet device in the sealing tool. A specific embodiment uses an injection-molded base body made of PP copolymer: two V-legs 5 mm long at an angle of 60° surround a 7 mm×4 mm oval-shaped feed channel opening; their inner surfaces are mirror-polished, so that the ice cream flows in a laminar manner into the ice cream discharge section.Rectangular U-shank / V-leg endsAlternatively or additionally, it is provided that U-shank ends or V-shank ends are configured to be rectangular. In a supplementary configuration, the U-shank ends or V-shank ends of the connecting section have a rectangular shape, so that the previously conically tapering or folded structure merges at its ends into plane-parallel end faces. This produces a clearly defined termination which fits closely to the adjacent sealing edge and offers a flat support surface for the heat-sealing tool. The rectangular end contours improve, on the one hand, the contact pressure during sealing, whereby the sealing quality increases and leakage risks decrease; on the other hand, they increase the torsional rigidity of the connecting section, which prevents distortion under internal pressure and maintains the dimensional stability of the ice duct. A specific exemplary embodiment provides a connecting section injection-molded from polypropylene, the V-legs of which run in a 60-degree position and each form a 3 mm×4 mm rectangular end surface at their ends, which end surface rests flat on the tool during heat sealing and thus ensures a homogeneous, reproducible sealing seam.Abutment surfaces to the collar portion triangularAlternatively or additionally, it is provided that the connecting section has surfaces adjoining the collar section on both sides, wherein these surfaces together form a base surface of the U-shaped or V-shaped connecting section, wherein each of the surfaces is formed as an isosceles triangle, wherein each triangle tip is arranged in the sealing edge connecting plane. In this embodiment, the connecting section has surfaces on both sides adjoining the collar section, which surfaces together form the base surface of the U-shaped or V-shaped connecting section. Each of these surfaces is designed as an isosceles triangle, the apex of which lies exactly in the seal edge connection plane. The triangular geometry stiffens the connecting section and distributes internal pressure forces uniformly into the sealing edge, with the result that the sealing seam is less stressed. At the same time, the triangle tips lying in the sealing edge plane serve as precise references in the heat-sealing tool, increase the reproducibility of the assembly and reduce the cycle time. A specific embodiment provides an injection-molded HP-PE base body, the two-sided triangular surfaces of which, 4 mm to 6 mm high, are configured with a leg length of 12 mm to 30 mm measured from one edge of the collar section in each case; their tips lie flush in the sealing edge connecting plane and ensure a homogeneous, force-locking contact during sealing.Arc-shaped Bevel at Connecting SectionAlternatively or additionally, it is provided that a section tapering concavely in the direction of the U shank ends or V shank ends with a first pitch is delimited by an arcuate chamfer from a section tapering with a second, smaller pitch. A section which is concave toward the U shank end or V shank end initially tapers with a steeper first slope and merges via an arcuate bend into a section which tapers further with a flatter second slope. This produces a two-stage, continuously curved cone which harmonizes the transition from the connecting section into the ice cream channel. This stepped taper smoothly accelerates the viscous ice cream mass, reduces shear forces, and maintains the product structure. At the same time, the arcuate chamfer distributes the mechanical stresses uniformly, increases the buckling rigidity of the connecting section and reduces the risk of crack formation in the sealing edge region. A specific exemplary embodiment is a connecting section injection-molded from PP copolymer, which initially narrows over 4 mm with a cone angle of 12°, subsequently has a chamfer with a 3 mm radius and then continues over a further 6 mm with an angle of 6°, so that the ice cream flows uniformly into the ice cream channel at approximately 0.3 bar.Arc-shaped bent portionwise in a straight lineAlternatively or additionally, it is provided that the arcuate folding portion in sections delimits the U-arc or V-arc in a rectilinear manner at an edge spaced apart from the base surface edge. The feature provides that the arcuate bent portion of the U-arm or V-arm does not extend continuously curved, but rather is bordered in sections by rectilinear edges which are at a defined distance from the base surface edge. This produces a combination of radii and straight lines which geometrically unequivocally fixes the transition between the connecting section and the base surface. The straight portions act as stiffening ribs and introduce internal pressure forces uniformly into the seal edge, thereby minimizing deformations at the sheet and improving seal integrity. At the same time, the clearly delimited edge facilitates the exact positioning of the outlet device in the heat-sealing tool, which reduces manufacturing tolerances and increases the process stability. A specific embodiment uses a V-shaped connecting section injection-molded from PP copolymer, in which a circular bent edge with a 4 mm radius is bounded on both flanks by straight edges each having a length of 5 mm and a width of 2 mm; these straight segments are 1 mm above the base surface edge and ensure that the arc remains dimensionally stable at an internal pressure of 0.35 bar and the ice cream enters the ice cream channel in a flow-optimized manner.Ice Cream Dispensing Section with LipAlternatively or additionally, it is provided that the ice cream dispensing section has a lip which surrounds the ice cream channel and projects axially relative to the collar section in relation to the ice cream channel and forms an ice cream channel outlet, wherein the lip is divided into a lower lip and an upper lip with respect to the sealing edge connection plane. In other words, in this configuration, the ice cream dispensing section has a lip which extends around the ice cream channel and which projects beyond the collar section axially with respect to the channel axis and forms the ice cream channel outlet. This lip is divided into a lower lip and an upper lip with respect to the sealing edge connecting plane. The lip divided into two improves the flow guidance: the lower lip supports the product flow, while the upper lip generates a defined cut-off behavior, which minimizes drip losses and enables a cleanly portioned discharge of the food ice cream. At the same time, the axially protruding lip reduces deposits on the collar portion, as a result of which cleaning effort and microbiological risks are reduced. A specific embodiment provides a lip made of injection molded HP-PE, in which the lower lip with a length of 6 mm protrudes twice as far beyond the sealing edge connecting plane as the upper lip with a length of 3 mm; both lips have on the inside a fine polished groove structure, which stabilizes the ice cream jet and ensures uniform tearing at each portioning.Ratio between upper and lower lipsAlternatively or additionally, it is provided that the lower lip is longer axially to the ice cream channel than the upper lip, in particular twice as long as the upper lip. An embodiment provides that the lower lip of the ice cream dispensing section protrudes further axially to the ice cream channel than the upper lip, preferably in a ratio of two to one. This results in an asymmetric lip geometry that is extended downwards and that spatially clearly defines the product outlet. The longer lower lip stabilizes the outflowing ice cream jet, reduces backflows into the collar section and facilitates clean shearing of the product thread, whereby drip losses are significantly reduced. At the same time, it functions as a spacer between ice cream bag and portioning cup, which allows more hygienic filling and minimizes adhesions at the bag mouth. A specific example is a lip injection-molded from HP-PE, the lower lip of which protrudes 8 mm and the upper lip of which protrudes 4 mm beyond the sealing edge connection plane; the inner surfaces are mirror-finished, so that the ice cream escapes uniformly and reliably tears off at the lower lip edge during each portioning.Lower lip with ramp-shaped ice cream channel wallAlternatively or additionally, it is provided that the lower lip forms a ramp-shaped wall on the ice cream channel. In other words, in this embodiment, the lower lip has a ramp-shaped inner wall which extends continuously from the collar portion as far as the ice cream channel outlet. This creates a smoothly ascending transition which accelerates the ice cream uniformly in the direction of the outlet and prevents stall. This ramp geometry reduces internal shear forces, maintains the product's air and crystal structure, and simultaneously selectively carries the product stream downward, thereby minimizing drip losses and promoting clean portioning. A specific embodiment uses an HP-PE injection molded lower lip with a 10 mm long ramp segment, which runs at an angle of incidence of 15° with respect to the sealing edge connection plane and guides the ice cream at approximately 0.3 bar in a laminar manner into the ice cream discharge section thanks to the mirror-polished surface.Section-wise Groove-shaped Ice Cream Channel Wall on LipAlternatively or additionally, it is provided that the lower lip and / or the upper lip form a groove-shaped wall at least in sections on the ice cream channel. In this embodiment, it is provided that the lower lip and / or the upper lip of the ice cream dispensing section have, in sections, a groove-shaped profiled inner wall which extends along the ice cream channel. These parallel micro grooves structure the flow surface without impairing the sealing function of the collar portion. The grooves reduce the adhesion between ice cream mass and channel wall, facilitate virtually residueless emptying and reduce cleaning effort. At the same time, they stabilize the boundary layer flow, so that the air and crystal structure of the product are retained until discharge. A specific example uses an under lip injection molded from HP-PE, the inner ramp segment of which is provided over a length of 8 mm with semicircular ribs 0.25 mm deep at an axial distance of 0.8 mm, whereby the discharge force decreases by about twelve percent and each portion tears cleanly at the under lip edge.Full-circumference Groove-shaped Ice Cream Channel Wall on LipAlternatively or additionally, it is provided that the groove-shaped wall is formed on the lip over its full circumference. In this embodiment variant, the groove-shaped wall is formed not only in sections, but completely on the lip of the ice cream dispensing section, so that the entire inner surface of the lower lip and / or upper lip carries a continuous microstructure. This produces a uniformly profiled flow surface which remains directly connected to the base body without additional mounting or coating steps. The full-circumference grooving minimizes adhesion along the entire lip length, improves residual emptying, and reduces cleaning effort because no smooth transition areas remain to which product could adhere. At the same time, the integral formation increases the dimensional stability and mechanical strength of the lip, since there are no material and layer boundaries which could tear or peel under compressive stress. A specific embodiment provides an HP-PE lip produced by injection molding, the lower lip and upper lip of which are provided over the entire 270-degree inner circumference with semicircular ribs 0.25 mm deep and running parallel to the ice cream channel; this fully integrated grooving lowers the required discharge force by about 15% and ensures that each portion tears off cleanly and without residue at the lower lip edge.Concave end face at terminating edgeAlternatively or additionally, it is provided that the groove-shaped wall has a concave end face at least in sections at a terminating edge of the lip. The groove-shaped profiled inner wall of the lip terminates at its terminal edge in sections in an inwardly curved concave end face. As a result, the profiling does not end abruptly flat, but rather ends in a smoothly recessed manner, so that the product stream is joined centrally at the outlet edge. This concave front face reduces the risk of droplet formation because the ice cream thread flows back into the profiled trough in a targeted manner during shearing, and it reduces adhesions since no sharp burr remains to which residues could adhere. In addition, the smooth depression increases the edge stability, which prevents widening of the lip under pressure and ensures dimensional accuracy of the outlet cross section. A specific exemplary embodiment uses an HP-PE injection-molded lower lip with longitudinal grooves 0.25 mm deep, which merge at the end edge projecting 8 mm into a concave end face with a radius of 1.2 mm and thus ensure a clean, drip-free product discharge.Symmetrical / Asymmetrical Outlet Device SectionsAlternatively or additionally, the outlet device can have symmetrical or asymmetrical features, in particular with respect to a sealing edge connection plane or generally with respect to a plane of symmetry in the outlet device. The plane of symmetry runs in particular through the ice-cream channel, preferably centrally and / or axially through the ice-cream channel. The connecting section is configured in particular symmetrically with respect to the plane of symmetry. The collar section is configured in particular symmetrically with respect to the plane of symmetry. The feed output section is configured asymmetrically in particular with respect to the plane of symmetry. Alternatively, the feed output section is configured symmetrically, in particular with respect to the plane of symmetry.A plane of symmetry is an imaginary plane which divides one body, i.e. in the present case the outlet device, in such a way that each point of the one half body merges, by mirroring at this plane, into a congruent point of the other half body. It is used in construction, strength gauge and production in order to analytically simplify components and to exclude redundancies caused by symmetry. In the case of bag- or tube-shaped packages, the sealing edge connecting plane denotes the plane within the sealing edge in which two film or laminate webs are joined together by material bonding-usually thermally. Along this plane, the tightness, strength and optical quality of the sealed seam are assessed and quality assured.Alternatively or additionally, the ice cream bag has a quadrangular, rectangular, or trapezoidal first projection surface formed by at least one of the first or second packaging material layer. The feature states that the outer contour of the ice cream bag-formed by at least one of the first or second packaging material layers-forms, in plan view, a polygonal first projection surface which is square, rectangular or trapezoidal. In other words: the film layers are cut or folded such that the ice cream bag receives a clearly defined planar basic shape in a projected view. Such a regularly limited projection surface simplifies the automatic feeding, positioning and sealing in the packaging process and reduces waste, because standard web widths of the film can be optimally utilized. In addition, the planar outer contour improves printing and labeling, which increases the marking effect and enables clean palletization. One embodiment provides a ice cream bag whose first projection surface forms a rectangle of 120 mm×180 mm; the two packaging material layers consist of coextruded PET / PE composite, are heat-sealed at three edges and form, after filling, a uniformly flat bag contour which can be inserted into the ice cream machine smoothly by means of a fully automatic magazine. According to an alternative embodiment, a rectangular ice cream bag is provided with rounded corners, wherein a dimension is 165 mm x 260 mm.Portions of first / second projection surfaceAlternatively or additionally, it is provided that a surface area of a second projection surface formed jointly by the sealing edge and / or a folding section of the packaging material layer is a third to a half, in particular 19 / 50 to 21 / 50, particularly preferably 2 / 5, of the first projection surface. The feature specifies that the second projection surface bounded by the sealing edge and / or a folding section takes up only approximately one third to half-more precisely 19 / 50 to 21 / 50, particularly preferably 2 / 5-of the larger, quadrangular first projection surface. In other words: between the outer contour of the ice cream bag and the inner region enclosed by the sealing edge, a proportionally dimensioned edge strip deliberately remains. This area ratio keeps the sealing edge sufficiently wide to absorb pressure loads uniformly and to ensure reliable hermetic sealing; at the same time, packaging material is saved because the second projection area is not designed to be unnecessarily large. Furthermore, the constant ratio facilitates the automatic recognition and centering of the ice cream bag in the ice cream machine, which increases the process safety and the repetition accuracy during filling. A specific exemplary embodiment uses a rectangular first projection area of 120 mm×180 mm (=21,600 mm 2) and the sealing edge defines therein a second projection area of 8,640 mm 2, which corresponds exactly to 2 / 5 of the total area and thus meets the required area ratio.Sealing edge proportion of total projection area of a packaging material layerAlternatively or additionally, it is provided that the sealing edge extends over a surface portion corresponding to a quarter to a half, in particular a third, of a surface area of the first projection surface. According to this embodiment, the sealing edge covers between a quarter and half, preferably approximately a third, of the total first projection surface of the ice cream bag. In other words, the remaining surface of the packaging material layers remains free for the receiving chamber and the media guide thereof, while a proportionally wide edge is formed as a structuring frame. This defined area ratio gives the ice cream bag an increased edge stiffness, so that the internal pressure is compensated uniformly and the hermetic seal remains permanently secure. At the same time, the limited proportion of the sealing edge prevents unnecessary material consumption and reduces the weight of the disposable container without impairing the process safety. A specific exemplary embodiment uses a rectangular first projection area of 120 mm×180 mm; the sealing edge encloses an area of around 7 200 mm 2, which corresponds exactly to one third of the total area and ensures both the required edge rigidity and a material balance that protects the resources. In an alternative embodiment, the first projection surface of the ice cream bag has a rectangular dimension of 165 mm×260 mm, which corresponds to a surface area of 42 900 mm 2. The circumferential sealing edge again extends over approximately one third of this area, i.e. around 14 300 mm 2. If the sealing edge is designed as an equally wide strip, an edge width of approximately 18 mm is obtained by calculation. A width of 10 mm of sealing edge in sections can also be provided, wherein the sealing edge can have a width of up to 55 mm in sections in the region of a receiving chamber for the ice cream mixture enclosed by the sealing edge.Course of the sealing edgeAlternatively or additionally, it is provided that the sealing edge connects the two packaging material layers to one another in such a way that a contour formed by the sealing edge on at least one of the packaging material layers lies completely within a circular surface which completely covers the interior enclosed by the sealing edge, wherein a radius of this circular surface is greater than the effective length of at least one kneading arm measured by a projection rotation axis of the kneading device, preferably the radius is greater than three half of the effective kneading arm length. The design of the sealing edge within a circular surface whose radius clearly exceeds the effective kneading arm length ensures that the rotating kneading arm grasps the entire bag contents without dead zones and thus achieves a uniform impact and cooling effect. At the same time, a defined safety distance from the weld seam is maintained, whereby impermissible edge loads are avoided and the tightness and service life of the ice cream bag are ensured even at high torques.The ice cream machine has, in particular, a kneading device which is configured to knead the ice cream mixture in the ice cream bag by acting on an outer surface of the ice cream bag, as a result of which crystal formation during a cooling process is reduced. The kneading device rotatable about a projection rotation axis preferably has one or more kneading arms, optionally with an asymmetric cross section. The kneading arm or arms can be arranged on the kneading device and / or designed to circle eccentrically in the plane of the pouch and to distribute the ice cream mixture. The axis of rotation of the kneading device is perpendicular to the projection surface of the second and / or first bag abutment and can optionally be mounted fixed or height-adjustable. Multiarm geometries or star-shaped heads rotating about the same axis are also conceivable, provided they achieve a mechanical kneading effect. According to specific embodiments, variants with one- or three-part kneading arms are conceivable, the speed of which is optimized to approximately 53 rpm.Sealing edge with fixing sectionAlternatively or additionally, it is provided that the sealing edge has a trapezoidal, in particular rectangular, fixing section, wherein the fixing section adjoins the second projection surface enclosed by the sealing edge. In this embodiment, the sealing edge has a trapezoidal, preferably rectangular, fixing section which directly adjoins the second projection surface enclosed by the sealing edge. In other words: the edge region receives a geometrically defined, plane-widened zone which is designed as a fixing section and adjoins the inner bag contour in a form-fitting manner. The fixation portion locally stiffens the seal edge, distributes clamping and space pressure forces more evenly, and allows precise alignment of the ice cream bag by an ice cream bag handling mechanism. For example, this ice cream bag handling mechanism can have clamping, gripper or magazine receptacles. At the same time, the sealing edge serves as an handling tab for operating or transport steps and simplifies automated handling without impairing the hermetic sealing of the receiving chamber. A specific embodiment uses a rectangular fixing section of 20 mm×30 mm, which is manufactured from the same PET / PE composite film as the packaging material layers and is integrated into the sealing edge with a circumferential hot melt reinforcing seam; the section enables reproducible gripping by a robot-supported feed unit and in the process maintains a space pressure of 0.4 bar without deformation. An alternative rectangular fixing portion has a dimension of 170 mm x 60 mm.Stiffening elementAlternatively or additionally, it is provided that the ice cream bag has at least one stiffening element formed on the sealing edge. In an alternative or supplementary embodiment, at least one stiffening element is provided in the region of the sealing edge, which stiffening element is formed as an integral component of the ice cream bag. This stiffening component runs along the sealing edge and increases its bending stiffness without impairing the hermetic sealing of the receiving chamber. The additional stiffening element distributes internal pressure forces more uniformly, minimizes edge deformations and thus reduces the risk of leaks. At the same time, it improves the gripping and guiding stability of the pouch in automated feeding devices, which increases the process safety and cycle time. A specific exemplary embodiment provides a reinforcing bead of coextruded PET / PE, 0.6 mm high and 2 mm wide, which, as a stiffening element, runs over 90% of the sealing edge length and keeps the ice cream bag dimensionally stable even at an internal pressure of 0.45 bar.Dimensions of the Stiffening ElementAlternatively or additionally, it is provided that the stiffening element extends over a sealing edge length in a range from 50 percent to 95 percent, in particular over a complete sealing edge length. A sealing edge length can be measured, for example, around the edge of the second or the first projection surface. A 100 percent length could be achieved with this if an edge of a projection surface is completely enclosed. In this way, a nearly contour-identical stiff zone accompanies the circumferential sealing seam and remains an integral component thereof. The large-area rigidity supergrade distributes internal pressure and handling forces more uniformly, whereby local expansions of the sealing edge are avoided and leakage risks are permanently reduced. Moreover, the circumferential fixing zone facilitates the exact gripping and positioning of the pouch in automated feeding devices, which improves the process safety and cycle times. A specific embodiment uses a coextruded PET / PE bag, in which a 0.7 mm high and 2 mm wide reinforcing bead is introduced by means of an additional heat-sealing rail along the entire 340 mm sealing edge length; the stiffening element holds the bag dimensionally stable even at internal pressures of up to 0.45 bar and ensures reproducible transfer to vacuum grippers of the ice cream machine.Stiffening element is a sealing edge and / or outlet deviceAlternatively or additionally, it is provided that the stiffening element is formed by the sealing edge and or an outlet device of the ice cream bag. The integration of the stiffening element into the sealing edge or the outlet device saves separate components and simplifies production, since fewer joining processes are necessary. The tightness is increased because no additional interfaces are formed. Furthermore, a rigid outlet device enables a precise metering of the ice cream, which improves the appearance. According to a specific embodiment, the outlet device is a thick-walled outlet flange which, together with the sealing edge, forms an integrated stiffening element which is held in a form-fitting manner by four centring pins. The rigid flange prevents lateral deflection when a mechanism of the ice cream bag handling mechanism builds up pressure, whereby the sensor path remains constant and the control unit can time the pressing-out process optimally.Stiffening element as clamping baseAlternatively or additionally, it is provided that the stiffening element is configured in such a way that it forms a clamping base between bag abutments of the ice cream machine, such that a change in position of the at least one bag abutment can be detected by the at least one sensor. The clamping base stabilizes the ice cream bag between the bag abutments so that the sensor reliably detects any change in position, which enables a precise process shutdown, the fixing distributes the forces uniformly, whereby the sealing edge is not overloaded and the tightness is maintained at the same time the fixed position improves the heat transfer to the ice cream mixture, which shortens the freezing time. A clamping base is the defined portion of the ice cream bag that is frictionally held between the bag abutments. According to a specific embodiment, four conical guide pins of a passively temperature-controllable plate engage in the sealing edge, form the clamping base and allow the limit switches to reliably detect the stroke of the spring-loaded motor holder.A bag abutment is part of an abutment device of the ice cream machine. The abutment device of the ice cream machine has in particular a first and a second bag abutment. The first bag abutment may comprise a substantially plane-parallel support surface against which the ice cream bag is pressed during operation. According to a concrete embodiment example, the first bag abutment is a kneading device with a spring-loaded, passively temperature-controllable plate which ensures permanent surface contact with the ice cream bag in a bag kneading position. Depending on the design, it can be movable to accommodate tolerances in the bag volume, or can be made static. To protect the ice cream bag, it can be provided with a rubberized sealing lip or anti-slip coating. Also included in the term are replaceable inserts for different portion sizes.The first bed abutment may be wall-shaped. The first bag abutment serves as a counter-pressure surface to the second bag abutment and can be pressed against the second bag abutment by the lifting device. Alternatively, the first bag abutment is stationary and is fixedly connected, for example, to a frame of the ice cream machine. The bag abutment may be passive or actively cooled. Its surface can be adapted to the bag contour and have guide elements for stable positioning. Together with the second bag abutment, the first bag abutment forms a production chamber of the ice cream machine in the closed state, i.e. in a bag kneading position.The second bag abutment is situated opposite the first and can be embodied to be stationary or movable. Any components can serve as the second bag abutment provided they form an abutment with the first bag abutment and have a planar surface in a region in which a kneading device describes a projection circle on a bag supporting surface of the second bag abutment by a rotational movement of at least one kneading arm of the kneading device. In a movable embodiment, the second bag abutment can be pressed as a counter-pressure surface to the first bag abutment against the first bag abutment by a lifting device of the ice cream machine. Preferably, the second bag abutment is arranged stationary in the lower part of the production chamber. It can form a thermally active surface of the ice cream machine, usually directly connected to the evaporator plate. This surface supports the ice cream bag and ensures the necessary heat dissipation via direct contact cooling. The second bag abutment can be provided with a rubber ring or sealing profile in order to fix the bag base in a non-slip manner.Round sealing edgeAlternatively or additionally, it is provided that the sealing edge is round, in particular elliptical and / or longitudinally rectangular, with rounded corners and / or oval and / or circular. In this variant, the sealing edge does not follow any angular course, but is completely rounded. The sealing edge can be designed as a welded seam. The sealing edge can be elliptical, oval, circular or a longitudinal rectangle with smoothly rounded corners. This produces a seamless curved edge which has an identical radius of curvature or smooth transitions at all points. The continuous round contour distributes the internal pressure uniformly without notch stresses and thus increases the fatigue strength, as a result of which the risk of tearing or detachment during filling and in the space pressure test falls. At the same time, the smooth shape ensures trouble-free film feed in automated sealing stations, reduces wrinkling and reduces cycle time. A specific exemplary embodiment uses an 85 mm×65 mm oval sealing edge with a width of 6 mm made of PET / PE composite, which secures a hermetic receiving chamber at an internal pressure of 0.45 bar and can be placed precisely in an ultrasonic sealing tool. Alternatively, the sealing edge can have a width of 12 mm in a region of the packaging material layers in which the sealing edge encloses a projection surface, wherein a size of the projection surface can correspond to a planar extent of the receiving chamber.Sealing edge as a rotationally symmetrical or polygonal hollow shapeIn particular, and as a possible embodiment of the aforementioned embodiment, the sealing edge runs on the packaging material layers, for example films, in such a way that the receiving chamber for the ice cream mixture is formed as a rotationally symmetrical or polygonal hollow shape, in particular a spherical cap, lens, a truncated cone, an annular or polygonal contour. In other words, it is provided that the sealing edge extends along the two packaging material layers such that in the filled state, i.e. when the ice cream bag is filled with the ice cream mixture, a rotationally symmetrical or polygonal hollow shape is produced, which is preferably formed as a spherical cap, lens, truncated cone, ring or polygonal contour. This shaping results from the blank and the sealing contour of the packaging material layers and their thermal or mechanical deformation during filling and during operation. According to a specific embodiment, it is provided that two foils are connected by a circular or polygonal weld seam, so that the gross volume that arises assumes a curved, symmetrical shape that is optimally adapted to the working surface of the kneading and cooling system. It is also conceivable that the shape is selected in a targeted manner such that it promotes a uniform material distribution in the ice cream bag interior or generates defined wall thickness zones which support the kneading action and at the same time secure the structural integrity of the sealing edge. An advantage of this embodiment lies in the mechanically stable, load-distributed hollow mold which acts uniformly on the contact pressure surfaces during the kneading and cooling process. Moreover, the rotationally symmetrical or polygonal geometry enables optimized energy transmission and kneading dynamics, since the kneading arms can effectively operate in all movement directions within the symmetrical inner volume.Drop-shaped sealing edgeAlternatively or additionally, it is provided that the sealing edge has a drop shape, in particular with a round subsection. In the region of the round subsection, the ice cream bag can be configured to receive the ice cream mixture. In a tapering section adjoining the round subsection, the ice cream bag can be configured to form the ice cream outlet channel. In other words, the sealing edge can alternatively or additionally be designed in a drop shape, wherein a subsection of this contour runs in a circular rounded manner. In other words, the circumferential seam receives a bulbous, round region and tapers to a point at its opposite end. This drop geometry leads to a homogeneous stress distribution in the bulge-like section and at the same time allows a clear alignment and gripping position for the ice cream bag at the tapered tip, which increases the process safety during the automated handling of the ice cream bag. In addition, an outlet device can be arranged in a particularly space-saving manner at the narrow drop end, as a result of which the remaining sealing edge remains unchanged in width and pressure-stable. A specific embodiment provides a 90 mm×70 mm sealing edge made of PET / PE composite, which encloses a drop-shaped second projection surface: the round subsection has a radius of 140 mm, while the pointed end tapers to a width of 30 mm and accommodates a plug-outlet device there.Drop Tapering Outlet MeansAlternatively or additionally, it is provided that the outlet device is arranged at a tapered end of the drop shape and the fixing section is arranged at a bulbous end of the drop shape. In this embodiment, the outlet device is seated at the tapered end of the drop-shaped sealing edge, while the fixing section is arranged with its fixing section surface at the bulge-shaped, broad end. The slender drop end thus serves exclusively for the product-dispensing function, whereas the extended round region is designed as a stable gripping, centering and holding zone. The functional separation optimizes the metering precision, on the one hand, because the outlet device is positioned where the circumferential seam has the smallest circumference and the space pressure can be reduced most reproducibly. On the other hand, the wide fixing section increases the mechanical strength in the gripper region, minimizes the formation of folds and ensures reliable insertion of the ice cream bag into automated feed systems. A specific embodiment uses a ice cream bag with a drop-shaped second projection surface of 90 mm length and 70 mm largest diameter: an inserted outlet device with a longitudinally oval ice cream channel is seated at the drop end of 15 mm width, while a rectangular fixing section surface of 20 mm×30 mm is integrated into the sealing edge at the opposite round section of 40 mm bulge, which fixing section surface acts as a handling tab for robot grippers.Blocking agent is a pressure-compliant sealing seal sealAlternatively or additionally, it is provided that the blocking means is formed by a pressure-compliant sealing edge. The sealing edge can be part of the sealing edge. The sealing edge can be designed directly delimiting the receiving chamber.In other words, in this embodiment, a pressure-compliant sealing edge itself assumes the function of the blocking means in that it yields locally when the intended internal pressure is reached and thus opens the receiving chamber. The opening is accordingly formed directly in the circumferential seam zone, so that no separate valve element is required.The integration into the sealing edge reduces parts and assembly effort, eliminates additional sealing points and thus reduces costs and hygiene risks. At the same time, the response pressure can be set extremely precisely over the material thickness and the seam width, which ensures a discharge behavior with exact repeat. A specific exemplary embodiment uses a 6 mm wide sealing edge made of PET / PE composite, the inner PE layer of which is thinned by 40% in the region of a section 25 mm long; this section bursts at approximately 0.35 bar and connects the receiving chamber directly to the adjacent ice cream outlet channel.The sealing edge encloses a second projection surface with the sealing edgeAlternatively or additionally, it is provided that the sealing edge encloses the second projection surface together with the sealing edge. The embodiment provides that the pressure-compliant sealing edge together with the encircling sealing edge surrounds the second projection surface; in other words, the weaker partial seam does not form a separate projection, but rather adjoins the regular edge seam directly and defines together with the latter the inner periphery of the receiving chamber. As a result, the region provided for the controlled burst-open is structurally integrated into the overall geometry of the pouch and follows the same, closed contour line as the remaining seal. This unit of sealing and opening element reduces weak spots because no additional transitions occur between different seam areas and enables a very precise adjustment of the response pressure via uniform material overlap. At the same time, the concept simplifies the film cut, since only a single, closed contour is to be cut out and positioned in the sealing tool, which reduces cycle time and waste.A specific embodiment provides an oval sealing edge of 85 mm×65 mm, in the bulge portion of which there is a 30 mm long pressure-compliant sealing edge with a layer thickness reduced by 40%; these and the remaining sealing edge together enclose a second projection surface of approximately 4,400 mm 2, wherein the weakened seam tears open at an internal pressure of 0.35 bar and opens up the ice cream outlet channel.Sealing Edge Curved Away from Fixing SectionAlternatively or additionally, it is provided that the sealing edge is curved away from the fixing section, in particular uniformly curved, and / or has a tapered region. In other words, in this further embodiment, the sealing edge bulges outwards from the fixing portion in a smoothly curved arc and can thereby transition into a gradually tapering region which reduces the edge width. This curved, optionally tapered contour distributes the internal pressure without notch stresses, increases the flexibility of the edge zone and thus reduces the risk of uncontrolled tearing open, while at the same time material is saved and a pleasantly smooth haptics are produced. A specific example uses a PET / PE sealing edge which is bent uniformly from the fixing section 60 mm wide over 140 mm long with a radius of 60 mm and tapers from 6 mm to 3 mm edge width; it bursts as a pressure-compliant blocking means at an internal pressure of approximately 0.35 bar and connects the receiving chamber to the ice cream outlet channel.Arc-shaped sealing edgeAlternatively or additionally, it is provided that the sealing border is configured in an arc shape and, together with an arc-shaped part of the sealing border, forms a completely closed geometrically round surface, forming the second or a further projection surface, for enclosing the receiving chamber. In this embodiment variant, the pressure-compliant sealing edge is of arcuate design and merges with a corresponding arcuate section of the sealing edge to form a completely closed, geometrically round surface which forms the second or a further projection surface and encloses the receiving chamber. In other words, the weaker suture curve together with a regular suture curve forms a closed circular or oval section in which the controlled pressure break-up can take place. The annular overall geometry distributes space compressive stresses homogeneously and prevents unwanted notch effects, as a result of which the opening process takes place reproducibly in the region provided. At the same time, the remaining sealing edge remains mechanically loadable, so that the sealing integrity of the pouch is maintained during storage and handling. A specific exemplary embodiment uses an 80 mm×60 mm oval second projection surface, in which a 100° seam sheet is designed as a pressure-compliant sealing edge with a 40% reduced layer thickness; this sheet bursts at approximately 0.35 bar and connects the receiving chamber reliably to the ice cream outlet channel.Arcuate Seal Edge SegmentAlternatively or additionally, it is provided that the sealing border comprises an arc which forms one sixth to one third of the geometrically round surface. The feature describes that the pressure-compliant sealing border has an arcuate section which lies within the geometrically round second projection surface and takes up an area portion there of between one sixth and one third. In other words: the weakened seam region follows a circular arc or oval arc, the proportion of which in the closed round contour corresponds to approximately 60° to 120°. Such a defined portion of the sheet distributes the stresses arising during the space printing uniformly, so that the sealing edge reproducibly bursts in the intended region and does not penetrate into the fixing section surface. At the same time, a short seam arc is sufficient to release the desired flow cross section, which saves material and maintains the stability of the remaining edge zone. A specific exemplary embodiment uses an elliptical sealing edge of 85 mm×65 mm, in the bulged section of which a 70° arc (≈ 1⁄2 of the round surface) with a seam thickness reduced by 40% is formed as a pressure-compliant blocking means; this subsection opens at approximately 0.35 bar and connects the receiving chamber directly to the ice cream outlet channel.centering meansAlternatively or additionally, it is provided that the ice cream bag has at least two, in particular three or four, centering means surrounding a second projection surface formed by the sealing edge, wherein the centering means have one or more of the features individually or in combination: a material reinforcement, a bulge, a perforation, the outlet device. The ice cream bag comprises at least two, preferably three or four centering means, which surround the second projection surface enclosed by the sealing edge; each centering means can be designed as a material reinforcement, bulge, perforation or in the form of the outlet device itself. The bag geometry can thus be referenced at clearly defined points and can be clamped in position accurately in the filling and sealing process. The multiply distributed centering means increase the positional stability of the pouch in gripping, transport and sealing stations, whereby incorrect positions and film offset are reduced. At the same time, they improve the pressure distribution along the sealing edge, which increases its fatigue strength and prevents leaks. A specific embodiment provides three centering means: two radially outwardly embossed reinforcing beads of material on the longitudinal sides of the oval sealing edge and the collar-shaped outlet device at the tapered end; these three reference points engage in corresponding prism receptacles of an automatic magazine and keep the bag exactly centered during the heat sealing. During handling of the ice cream bag in the ice cream machine, two perforations or four perforations may be advantageous, which may be arranged in a radial periphery of the second projection surface. Furthermore, an outlet device can be arranged on the end face. Thus, a total of five centering means would be arranged on the ice cream bag.Centering means is an outlet deviceAlternatively or additionally, it is provided that one of the centering means or the single centering means is the outlet device for discharging the ice cream mass after completion of the ice cream. The centering means designed as an outlet device combines the functions of centering and discharge, thus saving installation space. The ice cream mass leaves the ice cream bag in a controlled manner, so that neither air bubbles nor residues remain. This reduces the cleaning effort of the installation. The outlet device is an opening unit which is passed through the films and provides a directed flow path when the ice cream mass is pressurized. The centering means designed as an outlet device combines the functions of centering and discharge, thus saving installation space. The ice cream mass leaves the ice cream bag in a controlled manner, so that neither air bubbles nor residues remain. This reduces the cleaning effort of the ice cream machine. One of the front centering troughs is combined with a pointed A, which serves as outlet means. After completion of the ice cream, a pair of rollers of the ice cream handling mechanism move the ice cream bag towards the outlet means, whereupon the ice cream mass is fed spirally into a cup by the rib structure of the outlet means. A centering function can be maintained because an outlet device collar surface continues to be anchored in the centering means.Filling DeviceAlternatively or additionally, it is provided that the ice cream bag has a filling device, in particular at least one filling channel, for filling the receiving chamber with an ice cream mixture, wherein the filling device can be closed after filling. In other words, in the alternative or supplementary configuration, the ice cream bag has the filling device with at least one filling channel, through which the receiving chamber is filled with an ice cream mixture. After filling has taken place, this filling device can be hermetically sealed, so that the mixture remains securely enclosed. The separate filling channel enables clean, process-safe filling under defined hygiene conditions and at the same time prevents air from being able to enter the receiving chamber during the later discharge. In addition, the closable port facilitates prefabricated delivery, which reduces storage and logistics costs and increases the user-friendliness of the ice cream machine. A specific embodiment provides a filling channel integrated into the sealing edge, which is closed by a self-adhesive aluminum membrane stopper inserted at the factory; during filling, the membrane is automatically pierced by a filling needle, and after retraction, the stopper closes again by its viscoelastic restoring force, so that the receiving chamber remains permanently hermetically sealed.Two ice cream receiving chambersAlternatively or additionally, it is provided that the sealing edge delimits a smaller third projection surface within the second projection surface and in the process delimits a first closed receiving chamber for receiving a first ice cream mixture in a region between a second projection surface boundary and a third projection surface boundary; and in the process delimits a second closed receiving chamber for receiving a second ice cream mixture in a region within the third projection surface boundary. In other words, in the extended embodiment, the sealing edge has an additional, smaller third projection surface within the second projection surface, so that a first closed receiving chamber for a first ice cream mixture lies between the border of the second and the third projection surface, while a second closed receiving chamber for a second ice cream mixture is completely enclosed by the border of the third projection surface.The two receiving chambers are thus arranged coaxially and are hermetically separated from one another by the multistage sealing edge. This chamber separation makes it possible to preblend different formulations-for example base and variegate components-but to store them physically separately and to combine them in a controlled manner only during discharge, which increases taste and diversity of textures. At the same time, a defined discharge sequence can be achieved by varying desired space pressures of the sealing edge sections, as a result of which decorative layer effects or two-colored portions can be produced reproducibly. A specific embodiment uses an oval sealing edge (85 mm×65 mm) as the second projection surface and concentrically therein a circular sealing edge of 35 mm diameter as the third projection surface; the outer ring contains 60 ml of vanilla egg mix, the inner core 20 ml of strawberry vortices, wherein the outer sealing edge opens at 0.30 bar and the inner one only opens at 0.35 bar, so that during portioning first the vanilla belt and subsequently the strawberry core exits.As an alternative or in addition, ice cream receiving chambers arranged concentrically with respect to one another are provided that a distance between the projection surface boundaries respectively formed by the sealing edge is the same. The feature provides that the distance between the border of the second projection surface and the border of the third projection surface remains the same along the entire circumference; in other words, the inner sealing border runs concentrically or parallel to the outer, so that a ring width that is constant overall is produced. As a result, each point of the intermediate sealing edge section acquires the same material width and thickness, which ensures uniform mechanical load capacity. The uniform spacing simplifies the design of the tool because only one radial adjustment is necessary and promotes a homogeneous opening behavior of the two sealing rims; it is thus avoided that individual sealing rim zones burst prematurely even in the event of slight tolerance variations. In addition, the internal pressure distributes symmetrically, whereby both the first and the second receiving chamber remain reliably separated until the predefined target space pressures are reached.A specific exemplary embodiment uses a ice cream bag having an oval second projection surface of 85 mm×65 mm and a circular third projection surface of 35 mm diameter arranged concentrically thereto; the radial distance between the two projection surface boundaries is exactly 5 mm overall, so that the annular space situated therebetween forms an annular first receiving chamber of 60 ml, while the inner circle comprises 20 ml as second receiving chamber. Alternatively, the sealing edge forms a second circular projection surface with a radius of 70 mm and a further sealing edge delimits a third circular projection surface from the second projection surface, wherein a radius is 30 mm. The circular second projection surface is then configured in the form of a circular ring with a radially uniform thickness.As an alternative or in addition, it is provided that at least two receiving chambers are formed by stacking at least three packaging material layers, wherein packaging material layers directly stacked one above the other are connected to one another along the at least sectionally encircling sealing edge. In other words, a packaging material layer resting on the other packaging material layer in the empty state of the receiving chambers and contacting it is connected to the latter via a sealing edge which runs circumferentially at least in sections. The plurality of receiving chambers can also be produced by joining together a plurality of packaging material layers. For example, two receiving chambers can be formed by stacking three layers of packaging material, which are connected to one another along a sealing edge which runs around at least in sections. Three receiving chambers by stacking four layers of packaging material which are connected to one another along a sealing edge which extends circumferentially at least in sections are also conceivable. The plurality of receiving chambers of the ice cream bag can be formed for folding a single wrapping layer and also by superimposing and connecting a plurality of separate packaging material layers of separate wrapping layers. In a preferred embodiment, two receiving chambers are produced by the overlying arrangement of three packaging material layers, wherein the layers are connected to one another along a sealing edge which extends circumferentially at least in sections. In this way, two sandwiched chambers are formed between the respective pairs of layers. Accordingly, three receiving chambers can be formed by superimposing four packaging material layers. Here too, the bonding of the layers takes place along a sealing edge which runs around at least in sections. Three separate volumes are formed between the respectively adjacent layers, each defining a receiving chamber. This multilayer structure enables ice bags to be realized with a plurality of insulated chambers which can each be filled with different ice mixes or differently coloured liquids. Three flexible packaging films of polyethylene are placed one above the other. The upper and middle films form the first receiving chamber through a circumferential sealing edge. The middle and lower films form the second chamber, again bounded by a sealing edge. The middle film thus separates the two chambers from one another. The chambers can be filled separately, for example with two differently flavoured liquids (e.g. strawberry and lemon flavour) which are frozen separately. Four packaging films are laid one above the other in layers. A sealing edge is formed between each adjacent layer, so that a total of three receiving chambers are produced. This allows a combination of three different liquids in a single pouch, for example vanilla, chocolate and blueberry flavour, each compartment being of a different colourFirst and Second Seal MarginsAlternatively or additionally, it is provided that a first sealing edge as a section of the sealing edge delimits the first receiving chamber and the first sealing edge is pressure-compliant at a first target space pressure P 1, wherein a second sealing edge as a section of the sealing edge delimits the second receiving chamber from the first receiving chamber and the second sealing edge is pressure-compliant at a second target space pressure P 2. The construction provides two pressure-compliant sealing rims independent of one another: a first sealing rim closes the outer, first receiving chamber and opens only when the internal pressure applied therein reaches the precalibrated first target space pressure P 1 ; a second, inner sealing rim separates the inner, second receiving chamber from the outer and opens only at the higher or lower second target space pressure P 2. As a result, two different ice cream mixtures can be stored separately in one and the same ice cream bag and released in a defined sequence. The staggered opening mechanism enables precise layer or core-shell portioning, increases the product diversity without additional components and ensures that the two components come into contact with one another only immediately before discharge-which markedly improves taste, texture and hygiene. At the same time, the plant operator can freely choose the pressure gradient (P 1<P 2 or P 2<P 1) and thus specifically determine the optical or sensory effect of the portion. A practical embodiment uses an annular outer sealing edge which bursts at 0.30 bar (P1) and releases 60 ml of vanilla mix, and an inner sealing edge which is arranged concentrically with it and opens only at 0.38 bar (P2) and adds 20 ml of strawberry varegate, so that a two-coloured core-shell strand is formed on discharge.Seal Edge Specifications with P1<P2Alternatively or additionally, it is provided that both sealing rims are arranged in a common edge section of the two packaging material layers, wherein P 1<P 2, so that upon successive pressurization of an edge section, in particular lying remote from the sealing rims• the first sealing edge opens to release the outer receiving chamber,• and only then does the second sealing edge open in order to release the inner receiving chamber.In this embodiment, both pressure-compliant sealing margins lie in a common edge section of the two packaging material layers; in this case, the first setpoint space pressure P 1 is lower than the second setpoint space pressure P 2, so that, in the case of successive pressurization remote from the edge section, first the first sealing margin opens and releases the outer receiving chamber before the second sealing margin opens the inner receiving chamber. The opening sequence is thus structurally defined and is controlled solely by the stepped space pressure. The staggered pressure characteristic ensures reproducible core-shell portioning without the need for valves or sensors and at the same time reduces the risk of mixing prior to the desired discharge time. Moreover, the arrangement of both sealing rims in a common edge section allows a compact, material-saving bag geometry which increases the process stability during heat sealing. A practical example provides an outer sealing edge which breaks open at P1=0.30 bar in order to release 60 ml of vanilla ice mixture from the outer receiving chamber, and a concentric inner sealing edge which opens only at P2=0.38 bar and then transfers 20 ml of strawberry varienate from the inner receiving chamber into the ice cream outlet channel.Seal Edge Specifications with P2<P1Alternatively or additionally, it is provided that both sealing rims are arranged in a common edge section of the two packaging material layers, wherein P 2<P 1, so that during the successive pressurization from the edge section• the second sealing rim opens to release the outer receiving chamber,• and only then does the first sealing edge open in order to release the inner receiving chamber.In this variant, both pressure-compliant sealing rims are arranged in a common edge section of the packaging material layers, wherein the second sealing rim for the outer receiving chamber responds at a lower target space pressure P 2 than the first sealing rim for the inner receiving chamber at the higher target space pressure P 1. As a result, a successive pressurization starting from the edge initially leads to the opening of the outer chamber before the higher pressure increase releases the inner chamber. The stepped pressure characteristic enables a cleanly matched core-shell discharge without additional valves and prevents premature mixing of the ice cream mixtures, which improves both product anesthetic and taste profiling. At the same time, the common arrangement saves material and simplifies the sealing tool, whereby the process reliability increases and the production outlay decreases. A specific embodiment provides an oval ice cream bag made of PET / PE, the outer sealing edge of which bursts at P2=0.26 bar and releases 55 ml of lemon sorbet, while the inner sealing edge opens only at P1=0.34 bar and then adds 15 ml of Himbeer variegate from the concentric inner chamber, so that a two-colour core-shell strand is formed during discharge.Packaging MaterialAlternatively or additionally, it is provided that the packaging material of the wrapping layer consists ofsingle-layer polyethylene, in particular low density polyethylene, ormultilayer polyethylene, in particular low density polyethylene.The use of packaging material made of single-ply polyethylene, in particular low density polyethylene, or made of multi-ply polyethylene, in particular low density polyethylene, reduces the risk of cracking, because the material has a high elongation at break. This reduces the heat transfer so that the ice cream mixture remains in its optimum temperature window for longer. Polyethylene is a thermoplastic made of linear or branched chains of ethylene building blocks. Low density polyethylene is a softer polyethylene variant with low density and high flexibility. According to a specific embodiment, the ice cream bag is manufactured from a three-layer low density polyethylene composite film, the inner sealing layer of which forms a hermetic seal, while the outer layer gives mechanical stability and a middle layer serves as a barrier against oxygen.Packaging Material ThicknessAlternatively or additionally, it is provided that the packaging material of the wrapping layer has a thickness in a range from 60 micrometers to 100 micrometers, in particular in a range from 70 micrometers to 80 micrometers. The selected thickness stabilizes the ice cream bag against being pierced by the guide pins and at the same time allows the elastic yielding when the bag abutments compress the ice cream bag, which dampens process forces. The moderate material cross section shortens the thermal diffusion path, so that the ice cream mixture is cooled more quickly to freezing temperature, which saves energy. Thickness is the dimension of a flat body measured perpendicular to the surface between two opposing surfaces. According to a specific embodiment, the ice cream bag has a three-layer low density polyethylene composite film with a total thickness of approximately 75 micrometers, the inner sealing layer of which hermetically seals, while the outer layer gives abrasion resistance. The film slides over the actively cooled copper plate without wrinkling, so that the ice cream mix solidifies to minus twenty five degrees Celsius in less than two minutes.Properties of the packaging materialAlternatively or additionally, it is provided that the packaging material of the wrapping layer according to DIN EN ISO 527-3:2019-01 has an elastic modulus of 200 to 300 MPa, a tensile strength of 10 to 30 MPa, and an elongation at break of 400 to 600 percent. The high modulus of elasticity gives the packaging material sufficient rigidity so that the sealing edge holds the clamping base dimensionally stable and the at least one sensor reliably detects small changes in position, which increases the process reliability. The average tensile strength prevents tearing of the ice cream bag while the bag abutments are building up pressure, thereby kneading the ice cream mixture without loss. The high elongation at break allows the ice cream bag to yield in a controlled manner, whereby impact loads on the kneading device are attenuated and the service life of the system is extended. Modulus of elasticity is the material constant which describes the ratio of stress to strain in the linear elasticity range. Tensile strength is the maximum mechanical stress a material will withstand in the tensile test before breaking. Elongation at break is the percent elongation of a test specimen at break in the tensile test. DIN EN ISO 527-3:2019-01 is an international test standard which regulates the method for determining the tensile properties of films and sheets made of plastics.Extension with Machine-Readable CodesAlternatively or additionally, it is provided that a machine-readable code is arranged at least on a surface of a packaging material layer. For example, the ice cream bag can be provided with QR codes or a comparable identification technique. With machine-readable codes, functionality and security in the production of ice cream can be increased. Each ice bag may include machine readable code that bi-directionally links to a cloud-based computing platform. Batch and production data, shelf lives and information on variety, flavoring and particular ingredients are recorded in real time via this interface. At the same time, production parameters-for example the mixing and freezing times required for the respective recipe-flow into the system over all locations, so that preparation processes can be automatically optimized and global taste preferences can be followed.The code can also function as an authentication element: Before the beginning of each kneading and cooling process, the ice machine can check whether the ice bag used is an original product whose packaging is intact and whose expiration date is still valid. Non-released or manipulated ice cream bags are rejected by the software, whereby both food security and device protection are ensured. In parallel, a control device of the ice cream machine can log the machine cycles, detects deviations, such as, for example, extended process times, and derives preventive maintenance measures therefrom in order to minimize downtime and ensure a constantly high product quality.The recipe metadata stored in the codes can additionally prioritize an automatic adaptation of the operating parameters of the ice cream production: viscosity, mixing intensity and freezing profile are set with an exact fit for each type without manual intervention and can even be varied individually for each customer if desired. Since all information is maintained centrally in the cloud, country-specific declarability and traceability requirements can be mapped just as well as market peculiarities, for example alternative ingredient lists for sugar-reduced or milk-free variants.The QR code also opens up a value in excess for end consumers. By simple scanning, they receive detailed nutritional value and allergen information, can participate in care programs or leave feedback directly on the taste experience-data, which in turn is incorporated into product development. At the same time, the closed identification system ensures that the use of unsuitable or low-grade foreign bags remains ruled out and thus all process steps from mixing via freezing to dispensing proceed reliably in a reproducible manner.In sum, the incorporation of QR or RFID technology lifts the ice cream bag to a new functional level: it increases transparency along the entire delivery and value chain, enables precise process control, supports international compliance requirements and reinforces customer binding-in short, it makes the system fit for the challenges and chances of globally networked markets.If ordinal numbers, for example "first", "second", etc., are used, for example for designating a component, an element, a method step or a method action, these ordinal numbers are provided purely for differentiation in the designation and do not indicate dependencies or orders. That is to say, in particular, that, for example, a device does not have to have a "first component" in order to have a "second component". A device can also have a "first component" and a "third component", but without necessarily having a "second component". It is also possible to provide a plurality of units of the same ordinal number, that is to say, for example, a plurality of "first components".Brief Description of the DrawingsThe invention is explained in more detail below with reference to the attached drawings on the basis of preferred exemplary embodiments. The formulation figure is abbreviated with Figure in the drawings.In the drawings, FIG. 1 a shows a schematic view of a ice cream bag according to a first embodiment; FIG. 1 b shows a first schematic view of the ice cream bag according to a second embodiment; FIG. 1 cshows a second schematic view of the ice cream bag according to the second embodiment; FIG. 2 ashows a schematic view of an outlet device according to a first embodiment; FIG. 2 b shows a schematic view of the outlet device according to a second embodiment; FIG. 3 ashows a schematic view of an exposed ice cream bag handling mechanism according to an embodiment; FIG. 3 b shows a schematic view of a partial section of a ice cream machine according to an embodiment with the ice cream bag handling mechanism according to the embodiment; FIG. 3 cshows a further schematic view of the partial section of the ice cream machine with the ice cream bag handling mechanism; FIG. 4 ashows a schematic view of the ice cream machine according to an embodiment in the execution of a first method step; FIG. 4 bshows a schematic view of the ice cream machine according to the embodiment when executing a second method step; FIG. 4 cshows a schematic view of the ice cream machine according to the embodiment in the execution of a third method step; FIG. 4 dis a schematic view of the ice cream machine according to the embodiment when executing a fourth method step; FIG. 4 e is a schematic view of the ice cream machine according to the embodiment when executing a fifth method step; FIG. 4 f shows a schematic view of the ice cream machine according to the embodiment in the execution of a sixth method step; FIG. 4 g shows a schematic view of the ice cream machine according to the embodiment in the execution of a seventh method step; FIG. 4 h shows a schematic view of the ice cream machine according to the embodiment when carrying out an eighth method step; FIG. 4 i shows a schematic view of the ice cream machine according to the embodiment when executing a ninth method step; FIG. 4 j shows a schematic view of the ice cream machine according to the embodiment when carrying out a tenth method step; FIG. 4 k shows a schematic view of the ice cream machine according to the embodiment in the execution of an eleventh method step; FIG. 41 is a schematic view of the ice cream machine according to the embodiment when executing a twelfth method step; and FIG. 4 mis a schematic view of the ice cream machine according to the embodiment when executing a thirteenth method step.Detailed Description of EmbodimentsThe described exemplary embodiments are merely examples which can be modified and / or supplemented in a wide variety of ways within the scope of the claims. Each feature described for a particular embodiment may be used independently or in combination with other features in any other embodiment. Each feature described for an embodiment of a particular claim category may also be used in a corresponding manner in an embodiment of a different claim category. Where appropriate, all figures, not exclusively, have the portions of the device / package provided with reference numerals. For the sake of clarity, however, sections of the same name have been provided with reference numerals only partially, in particular where also mentioned in the description of the figures.FIG. 1 aschematically shows a first embodiment of a ice cream bag 2 which consists of two fluid-tight packaging material layers 2 b 1, 2 b 2 which are connected by a circumferential sealing edge 2 cto form a closed receiving chamber for the ice cream mixture 2 a. The sealing edge 2 cconstitutes an annular second projection region within a trapezoidal first projection surface formed by the packaging material layers 2 b 1, 2 b 2. A partial section of the sealing edge 2 cis designed as a pressure-compliant sealing edge 2 c 2 and opens when the internal pressure is exceeded as a blocking means. If the sealing edge 2 c 2 opens an opening in this case, the receiving chamber otherwise surrounded by the sealing edge 2 cis connected to a ice cream outlet channel 2 g, wherein the ice cream outlet channel 2 gin turn opens into an outlet device 15. All components are arranged mirror-symmetrically to a common vertical axis. The ice cream outlet channel 2 gin the closed state of the sealing edge 2 c 2 configured as a blocking means is separated from the receiving chamber enclosed by the sealing edge 2 cand the sealing edge 2 c 2. Furthermore, the ice cream outlet channel 2g is bounded by the outlet device 15 opposite the sealing edge 2c2. Between the outlet device 15 and the sealing edge, the sealing edge 2c extends on both sides, which defines a cross section of the ice cream outlet channel 2g through its course.The outlet device 15 can be designed to be permanently open or can have a further blocking means which can be designed to be pressure-compliant in cascade fashion. For example, the blocking means can be configured on the outlet device 15 so as to likewise burst upon a burst-open of the sealing edge 2 c 2 and of the pressure wave generated thereby.The sealing edge 2 c 2 in the present case forms an arcuate part of the sealing edge 2 c. The sealing edge 2 c, together with the sealing edge 2 c 2, surrounds the receiving chamber in a circular manner and thus forms the second circular projection region.The ice cream outlet channel 2 gis adjacent to the sealing edge 2 c 2. The ice cream outlet channel 2 gmay be designed to taper in the direction of the outlet device 15. Assume that two isosceles triangles are projected through areas of the sealing edge 2c which delimit the ice cream outlet channel 2g of the ice cream bag 2. An apex of both projected triangles is to be located in the ice-cream channel 15a of the outlet device 15. In the section further away from the outlet device 15, a first isosceles triangle can be projected along the sealing edge 2 c, the legs of which triangle enclose an acute angle of less than 45°. In the section closer to the outlet device 15, a second isosceles triangle can be projected along the same sealing edge 2c, the legs of which triangle form an acute angle of more than 45°. In other words, the ice cream outlet channel 2 gfirst tapers with a first degree of taper in the region adjoining the sealing edge 2 c 2 and then, on the flow direction side directly upstream of the outlet device 15, with a second, higher degree of taper.Preferably, the sealing edge 2 cis thicker in a region opposite the sealing edge 2 c 2, i.e. adjacent to the outlet device 15, than in a region of the sealing edge 2 csurrounding the second projection surface.In the present embodiment, the receiving chamber for the ice cream mixture 2 aformed by the sealing edge 2 cis configured in one piece, i.e. with a single chamber. In an edge region of the packaging material layers 2 b 1, 2 b 2, centering means 2 c 1 can be provided. In the present embodiment, there are two centering means 2 c 1 which are arranged in a transition region between the receiving chamber enclosed by the sealing edge 2 cand a rectangular fixing section 2 f. The two centering means 2 c 1 are in the present case each a circular perforation. In this case, not illustrated centering pins of bag abutments 3, 4 (see, for example, FIG. 3 c ) of the ice cream machine 100 can engage in the centering means 2 c 1 with respect to the bag abutments 3, 4 according to a possible embodiment. The ice cream bag 2 can thereby be optionally fixed in the ice cream machine 100. The fixation portion 2f can be gripped by means of a ice cream bag handling mechanism 20. With regard to the ice cream bag handling mechanism 20, reference is made to FIG. 3 a, in which it is shown exposed from other components of the ice cream machine 100. In FIGS. 3 band 3 c, the ice cream bag handling mechanism 20 is shown in various views in an installation situation in the ice cream machine 100. The means of the ice cream handling mechanism 20 which can engage the fixing section 2 fare embodied in the present case as rotation bodies 20 b 1, 20 b 2 of a rotation body system 20 b. By moving in the opposite direction, the rotation bodies 20 b 1, 20 b 2 can grasp the fixing portion 2 for release it.The fixing section 2 fis preferably formed with a rectilinear fixing edge which lies on the end side on the two packaging material layers 2 b 1, 2 b 2. The fixing portion 2f may be reinforced by the seal edge 2c. In other words, the packaging material layers 2 b 1, 2 b 2 can be connected in a planar manner by the sealing edge 2 cin the region of the fixing section 2 f. The sealing edge 2c stiffens the connection between the packaging material layers 2b1, 2b2 in this case.The sealing edge 2 cor the fixing section 2 fcan be configured interrupted by a filling channel 2 dfor filling the ice cream bag 2 with the ice cream mixture 2 a. The filling channel 2 dis configured to be closed after filling the ice cream bag 2, for example by heat sealing.Depending on the configuration of the sealing edge 2 c, for example when there are two concentric receiving chambers, in addition to the filling channel 2 d, a filling opening, not shown, or a filling device can be arranged, for example, centrally, i.e. centrally in the ice cream bag 2, in order then to fill a concentrically inner receiving chamber enclosed by a first sealing edge 2 c. Concentrically enclosing the inner receiving chamber can then lie enclosed by a second sealing edge 2c a second outer receiving chamber concentrically lying with respect to the inner chamber, which can then be filled through the filling channel 2d. In other words, there is then a circular inner, first receiving chamber which is surrounded by the first sealing edge 2 cand an annular outer, second receiving chamber which lies between the first and the second sealing edge 2 c.In FIG. 1 a, a stiffening element 2 eis furthermore referenced with a reference sign 2 e. In the present case, the stiffening element 2 eis formed in part by the sealing edge 2 c, which connects the packaging material layers 2 b 1, 2 b 2 to one another over a large surface area. The stiffening element 2 eformed by the sealing edge 2 cis referred to in the present case as a first stiffening element 2 e 1. There is a second stiffening element 2e2 formed by the outlet means 15. The stiffening elements 2 e 1, 2 e 2 have the function of stabilizing the ice cream bag 2 with the ice cream mixture 2 atoward bulging, so that the ice cream bag 2 can be handled safely inside the ice cream machine 100 in a preferred manner.The area ratio between the first and second projection surfaces is approximately two fifths, so that a material-efficient, simultaneously pressure-stable edge strip remains. The circular sealing edge 2 cin combination with the stiffening element 2 eproves uniform pressure distribution and prevents widening of the packaging material layers 2 b 1, 2 b 2.The outlet device 15 can also serve as centering means 2 c 1 in order to be able to be handled in an improved manner by the ice cream bag handling mechanism 20, for example.With reference to Figures 1b and 1c, an alternative embodiment of the ice cream bag 2 is described below. The ice cream bag 2 has a drop-shaped sealing edge shape. In each of the two figures, a schematic top view of the ice cream bag 2 is shown, namely from different perspectives.The drop shape has a planar, rectangular fixing section 2 f, which is interrupted symmetrically by the filling channel 2 don the part of the fixing section 2 fin two halves. The drop shape has a harmonically tapered shoulder towards the top, wherein the ice cream outlet channel 2g is arranged above the harmonically tapered shoulder and the outlet element 15. Adjacent to the tapered shoulder, the sealing edge 2 ctogether with the sealing edge 2 c 2 encloses a circular projection surface and thus the receiving chamber for receiving the ice cream mixture 2 a.With reference to FIGS. 1 band 1 cand also FIG. 2 b, the outlet device 15 according to one possible embodiment is described below. The outlet device 15 has a base body 15 b. The base body 15 bhas a connecting section 15 b 1 fastened along the sealing edge 2 c, a collar section 15 b 2 and an axially projecting ice cream dispensing section 15 b 3 with a lower lip and an upper lip.The outlet device 15 is concavely arched on both sides of the ice cream channel 15 aat its connecting section 15 b 1 and tapers conically. The connecting portion 15 b 1 is U-shaped facing away from the collar portion 15 b 2. A U-shaped arc has a surface contour which in the present case is a groove contour. Both U-shafts extend axially of the ice runner 15a and define an ice runner opening 15ao. The U-shank ends are rectangular. The connecting portion 15 b 1 has surfaces adjoining the collar portion 15 b 2 on both sides, wherein these surfaces together form a base surface of the U-shaped connecting portion 15 b 1, wherein each of the surfaces is formed as an isosceles triangle, wherein each triangle tip is arranged in the sealing edge connecting plane. A section which narrows concavely in the direction of the U shank ends with a first pitch is delimited by an arcuate chamfer from a section which narrows with a second, smaller pitch. The arcuate bend in sections delimits the U-arc in a rectilinear manner at an edge spaced apart from the base surface edge.In FIGS. 1 band 1 c, the ice cream bag 2 is shown in each case from its underside, which can be verified in particular at the outlet device 15, which in this embodiment is formed differently on one side of the outlet section 15 b 3 than on the other side. The outlet device 15 according to the present embodiment has, on its ice cream discharge section 15 b 3, a lip which surrounds the ice cream channel 15 aand projects axially with respect to the collar section 15 b 2 in relation to the ice cream channel 15 aand forms an ice cream channel outlet. The lip is divided into a lower lip and an upper lip with respect to the sealing edge connecting plane (see FIG. 2 b). In the present case, the lower lip is longer than the upper lip axially with respect to the ice cream channel 15 a, in particular is twice as long as the upper lip.Generally, the outlet means 15 may have features symmetrical or asymmetrical with respect to the plane with respect to the seal edge connecting plane which forms a plane of symmetry in the outlet means 15. The plane of symmetry runs in particular through the ice cream channel 15 a, preferably centrally through the ice cream channel 15 a. The connecting section 15 b 1 is configured in particular symmetrically with respect to the plane of symmetry. The collar portion 15 b 2 is configured in particular symmetrically with respect to the plane of symmetry. The feed output section 15 b 3 is configured asymmetrically in particular with respect to the plane of symmetry. Alternatively, the feed output portion 15 b 3 is configured to be symmetrical, in particular with respect to the plane of symmetry.It can be seen in FIG. 2 b that the lower lip forms a ramp-shaped wall on the ice cream channel 15 a. The lower lip and the upper lip form, at least in sections, a groove-shaped wall on the ice cream channel 15 a. In the present case, the groove-shaped wall is furthermore integrally formed on the lip over its full circumference. Furthermore, the groove-shaped wall has a concave end face at a terminating edge of the lip, at least in sections.In Fig. 2a an alternative embodiment of the outlet device 15 is shown. In particular, in this embodiment, a form of the lower lip and the upper lip is symmetrical to a ice-cream duct axis. Here, the ice-cream channel axis is also the plane of symmetry of the outlet device 15.At the tapered end of the edge contour there is an outlet device 15 with a collar-shaped base body 15 b(see also FIG. 2 in this regard), the ice cream channel 15 aof which can be coupled to the receiving chamber via the flexible sealing edge 2 c 2.FIG. 3 ashows an embodiment of a ice cream bag handling mechanism 20 in a perspective illustration. the mechanism comprises a carriage system 20 awith two linearly movably guided carriages 20 a 1 and 20 a 2. Each carriage 20 a 1, 20 a 2 comprises two carriage sub-elements 20 at 1 or 20 at 2, namely an inner carriage sub-element 20 at 1 or 20 at 2 facing the rotational body system 20 band an outer carriage sub-element 20 at 1 or 20 at 2, wherein an assignment of the reference numerals 20 at 1 or 20 at 2 takes place according to the numbering of the respective carriage 20 a 1 or 20 a 2 and not according to the position of the respective carriage sub-element relative to the rotational body system 20 b.A first gear 21 is mounted between the two carriage sub-elements 20 at 1 of the first carriage 20 a 1; analogously, a second gear 21 is mounted between the two carriage sub-elements 20 at 2 of the second carriage 20 a 2. These gears 21 are each rotatably mounted and serve for receiving and specifically controlling the two rotation bodies 20 b 1 and 20 b 2, which in the embodiment shown are designed as cylindrical rollers. In other words, both slides 20 a 1 and 20 a 2 are structurally of the same structure and are each equipped with a gear 21 which serves for mounting the rotation bodies 20 b 1, 20 b 2. In the embodiment shown, only the gear 21 of the first carriage 20 a 1 is directly connected to the first drive 20 c 1 of a drive system 20 cvia the second transmission device 20 d 2. The gear 21 of the opposite slide 20 a 2 travels mechanically with it and is driven along by the frictional coupling of the rollers 20 b 1 and 20 b 2. Furthermore, the second carriage 20 a 2 is fixedly connected to the first transmission device 20 d 1 and is driven via this transmission device 20 d 1 via a drive 20 c 2 of the drive system 20 c. The first carriage 20 a 1 is fixedly connected to a transmission device 20 d 1 opposite the second carriage 20 a 2, and the opposite transmission device 20 d 1 correspondingly moves along mechanically. This arrangement allows a functionally synchronous movement of both rotational bodies and of the two slides 20 a 1, 20 a 2 with minimized drive outlay. At the same time, the symmetrical construction of both carriages 20 a 1, 20 a 2 enables simple conversion or expansion to actuation on both sides in the case of changed process requirements.The rotating body system 20 bhaving the rollers 20 b 1 and 20 b 2 is disposed between the two carriages 20 a 1 and 20 a 2 and held such that the distance between the rollers is fixed. The movement of the slides 20 a 1, 20 a 2 and of the rollers is realized via a drive system 20 c, which comprises two separately illustrated drives 20 c 1, 20 c 2 in the form of stepper motors.The transmission devices 20 d 1 and 20 d 2 are each guided along parallel axes and are designed as toothed belt gears with a tooth-shaped profile, which ensures a slip-free, force-locking and precise transmission of movement. The toothed belts are guided at the outer ends of the ice cream bag handling mechanism 20 in a revolving manner over tension rollers and are firmly connected to the carriages 20 a 1 and 20 a 2 of the carriage system 20 a, respectively. In addition, the carriages 20 a 1, 20 a 2 can have carriage engagement means 22 (see second carriage 20 a 2) which guide a linear movement of the carriage system 20 ainto a guide rail, not illustrated, or into a guide means acting in a similar manner on a frame 11, not illustrated.FIG. 3 bshows a schematic partial view of an embodiment of the ice cream machine 100. The ice cream machine 100 has a kneading device 7, having a kneading arm 7 band a passively temperature-controllable plate 12, both of which form a first bag abutment 3 in order to abut the ice cream bag 2. Furthermore, there is an actively temperature-controllable plate 13 which forms a second bag abutment 4 for the ice cream bag 2. Between the two bag abutments 3, 4, the ice cream bag 2 is arranged with the ice cream mixture 2 ain abutment during a kneading and cooling process. The kneading arm 7 bof the kneader 7 kneads the ice cream mixture 2 aduring cooling by acting on a surface of the ice cream bag 2. At least the first bag abutment 3 is held on a mechanical carrier device 10, which in turn is fastened to a frame 11 of the ice cream machine 100.In FIG. 3 b, the ice cream machine 100 is shown in cross section through an axis of rotation of the kneading device 7. Here, a kneading arm 7 bof the kneading device 7 and the passively temperature-controllable plate 12 are cut transversely. In this embodiment, a frame 11 of the ice cream machine 100 has an insertion device 25 for inserting the ice cream bag 2 as far as the closure flap 24. The insertion device 25 has an inclined shaft bounded by at least one shaft wall 25 a, the shaft walls of which extend over the entire length at an angle of inclination of approximately 5 degrees with respect to the vertical. In other words, the shaft wall 25 aextends at an obtuse angle with respect to a support surface for the ice cream bag 2 formed by the second bag abutment 4, wherein the obtuse angle is in a range from 94 degrees to 96 degrees. Specifically, the duct wall 25 aconstitutes a rear wall surface. This slight, even pre-tilt assists the gravity-based guidance of the ice cream bag 2 along the rear wall surface and provides a controlled, self-centering positioning of the ice cream bag 2. the insertion chute has a constant cross-section without narrowing, thereby reliably preventing tilting or rotating of the ice cream bag 2 during the insertion operation. In the upper region, the shaft opens into a slightly funnel-shaped filling opening, which facilitates the manual insertion of the ice cream bag 2. Integrated on each side in the central shaft region is an optical sensor 6a which is aligned transversely over the insertion plane and checks the presence and alignment of the ice cream bag 2. At the lower end of the shaft there is a horizontally movably mounted closing flap 24 in the form of a retention flap which initially retains the ice cream bag 2. This closure flap 24 is transferred by gravity into a closed position and is only opened mechanically by the advancement of the carriage system 20 a. The geometry of the shaft walls and the inclination of the guide ensure that the ice cream bag 2 is transferred into the production chamber reliably and in a constant position when the flap is released. Overall, this embodiment ensures a precise, sensor-monitored and user-independent feeding of the ice cream bag 2 to the ice cream bag handling mechanism 20.The actively temperature-controllable plate 13 can be actively cooled or heated by reversing the heat exchanger circuit, for example in order to evaporate condensed water which has collected on one or both plates 12, 13. Alternatively or additionally, the actively temperature-controllable plate 13 can have collecting channel inlets for transporting away liquid at an edge region, which merges with a mounting of the plate 13, formed on the second bag abutment 4.In FIG. 3 c, the ice cream bag 2 is clamped between the fixed outlet element 15 on the front side and the rotational body system 20 bon the rear side. The two rotation bodies 20 b 1 and 20 b 2 that can rotate in opposite directions hold the rear bag section in the region of the fixing section 2 fto form a force fit, so that the ice cream bag 2 is under tension between these two regions. During a discharging operation of the completed ice cream, the rotation bodies 20b1, 20b2 move in a synchronized combination of linear and rotational movement according to a carry-along mode, thereby holding the ice cream bag 2 in a flat, tension-stable position. The outlet element 15 held stationary and the uniform pressure distribution along the longitudinal axis prevent local bulges or unstable flow conditions in the interior of the ice cream bag 2, this embodiment ensures a controlled and uniform emptying of the ice cream mixture 2 a, with simultaneously constant dimensional stability of the ice cream bag 2, the ice cream mixture 2 ais emptied as a finished ice cream into a cup 50 which is held by a cup support system 70.Referring to Figs. 4a to 4m, the manufacturing method for manufacturing the ice cream will be briefly described below.The production method begins with the ice cream machine 100 moving into a closed starting position: the first bag abutment 3 in the form of the kneading device 7 with the passively temperature-controllable plate 12 rests in a force-fitting manner on the second, actively temperature-controllable bag abutment 4. Both temperature-controllable plates 12, 13 thus form a thermal unit. After reaching the set temperature of -26° C., the first bag abutment 3 spring-mounted via elastic means 5 automatically opens, whereupon the ice cream bag handling mechanism 20 guided on the mechanical carrier device 10 moves between the two bag abutments 3, 4 and stops in a front position. Now, a user of the ice cream machine 100 places the ice cream bag 2 with the ice cream mixture 2 avia the introduction device 25 or directly without an introduction device 25. The ice cream bag handling mechanism 20 grasps the ice cream bag 2 at the sealing edge 2 cand moves linearly backwards until the ice cream bag 2 is completely placed between the bag abutments 3, 4. The ice cream bag 2 is thus located in the bag receiving position A. The first bag abutment 3 and the kneading device 7 then close onto the second bag abutment 4, so that the ice cream bag 2 is transferred into the bag kneading position K. At the same time, the rotational movement about the vertical rotational axis R, i.e. a projection rotational axis projected with respect to a bag bearing main extension plane, starts, whereby the kneading device 7 homogenized the ice cream mixture 2 aby periodically pressing against the outer surface of the ice cream bag 2 a, while the actively temperature-controllable plate 13 of the second bag abutment 4 actively cools down the ice cream mixture 2 a.As soon as the mechanical kneading resistance increases to a defined level as a result of solidification of the ice cream mixture 2 a, a defined returning force acts on the resilient elastic means 5 of a measurement system, not shown. The first bag abutment 3 minimally lifts, sensors mounted on the frame 11 detect the predetermined path change, and give the control the signal to end the kneading process. Immediately thereafter, the kneader 7 completely lifts, the ice cream bag handling mechanism 20 cancels movement and evenly presses the ice cream through the fixed outlet 15. When a bag holder of the ice cream bag handling mechanism 20 reaches a front limit switch position, the ice cream bag handling mechanism 20 stops its advancing movement and releases the now empty ice cream bag 2 which is ejected without residue.Finally, the ice cream bag handling mechanism 20 moves back into its initial position, the first bag abutment 3 again rests on the second bag abutment 4, and the ice cream machine 100 moves into the closed parking position, so that condensation on the temperature-controllable plates 12, 13 is omitted and the temperature is maintained at -26° C. The bag abutments 3, 4 are thus again thermally coupled, the ice cream machine 100 has sterile starting conditions and can transition into a new ice cream production cycle without intermediate cleaning.List of reference characters2 Ice cream bag / bag 2a Ice cream mixture 2b Packaging material 2b1 First packaging material layer / first layer 2b2 Second packaging material layer / second layer 2c Sealing edge 2c1 Centering means 2c2 Pressure-compliant sealing edge 2d Filling channel for filling the ice cream bag with the ice cream 2e Stiffening element 2e1 First stiffening element 2e2 Second stiffening element 2f Fixing section 2g Ice cream outlet channel 3 First ice cream bag abutment / bag abutment 4 Second ice cream bag abutment / bag abutment 5 Elastic means 6a Optical sensor 7 Kneading device / mixing device 7b Kneading arm 10 Mechanical carrier device 11 Frame 12 Passively temperature-controllable plate 13 Actively temperature-controllable plate 15 Outlet device / outlet 20 Ice cream bag handling mechanism 20a Slide system 20 a 1 first slide 20 a 2 second slide 20 at 1 inner or outer slide sub-element of the first slide 20 at 2 inner or outer slide sub-element of the second slide 20 b Rotationskörper body system 20 b 1 Rotationskörper body 20 b 2 Rotationskörper body 20 cDrive system 20 c 1 first drive for moving the slide system 20 c 2 second drive for moving the barrel system 20 dTransmission system 21 Transmission of the at least one slide 24 Shutter / flap 25 Insertion device 25 a Shaft wall 50 Cup 70 Cup support system 100 Ice machine A Ice bag receiving position K Ice bag kneading position R Axis of rotation of the kneading device / projection axis of rotation parallel to a normal of a main extension plane of the second ice bag bearing abutment 100 Ice machineReferences included in the specificationThis list of documents cited by the applicant has been produced in an automated manner and is only included for the better information of the reader. The list is not part of the German patent application or utility model application. The DPMA does not take any adhesion for any faults or omissions.Cited Non-Patent LiteratureDIN EN ISO 527-3:2019-01

[0101]

Claims

Ice cream bag (2) for an ice cream machine (100) for producing a prefabricated ice cream quantity, the ice cream bag (2) having at least a first and a second fluid-tight packaging material layer (2b1, 2b2), wherein the first packaging material layer (2b1) is connected to the second packaging material layer (2b2) along a sealing edge (2c) which extends circumferentially at least in sections and in the process delimits a closed receiving chamber for receiving an ice cream mixture (2a); and a pressure-compliant blocking means which is configured to open an opening of the receiving chamber when a defined internal pressure is exceeded.Ice cream bag (2) according to claim 1, wherein the first and the second fluid-tight packaging material layer (2b1, 2b2) are part of a common, folded wrapping layer of a packaging material (2b); or wherein the first and the second fluid-tight packaging material layer (2b1, 2b2) form two separate layers of a wrapping layer of the packaging material (2b) each before a seal edge composite.Ice cream bag (2) according to claim 1 or 2, comprising an ice cream outlet channel delimited by the sealing edge (2c) and delimited by the receiving chamber; wherein in particular the blocking means is configured to connect the receiving chamber to the ice cream outlet channel upon release of the opening.Ice cream bag (2) according to one of the preceding claims, having an outlet device (15), wherein the outlet device (15) has a collar-shaped base body (15b) with an ice cream channel (15a), wherein the base body (15b) has, axially with respect to the ice cream channel (15a), a connecting section (15b1), a collar section (15b2) and an ice cream dispensing section (15b3), wherein the connecting section (15b1) is connected to the packaging material layers (2b1, 2b2) along the sealing edge (2c), wherein in particular the blocking means is formed by the outlet device (15); wherein in particular the blocking means is configured to connect the ice cream channel (15a) to the ice cream outlet channel (2g) upon release of the opening.Ice cream bag (2) according to the preceding claim, wherein the base body (15b) borders the ice cream channel (15a) longitudinally oval in cross section; wherein in particular in an ice cream channel center (15am) at least one web separates the ice cream channel (15a) in an axis-symmetrical manner; wherein in particular the outlet device (15) is concavely arched and conically tapering on both sides of the ice cream channel (15a) at its connecting section (15b1).Ice cream bag (2) according to the preceding claim 4 or 5, wherein the connecting portion (15b1) is U-shaped or V-shaped pointing away from the collar portion (15b2), wherein in particular a U-bend or a V-apex has a surface contour, in particular a groove contour; wherein in particular both U-shafts or V-legs extend axially to the ice cream channel (15a) and delimit a ice channel opening (15ao); wherein in particular U-shaft ends or V-leg ends are rectangular; wherein in particular the connecting portion (15b1) has surfaces adjoining the collar portion (15b2) on both sides, wherein these surfaces together form a base surface of the U-shaped or V-shaped connecting portion (15b1), wherein each of the surfaces is formed as an isosceles triangle, wherein each triangle tip is arranged in the sealing edge connecting plane; wherein in particular a portion tapering concavely in the direction of the U shank ends or V shank ends with a first pitch is delimited by an arcuate bevel from a portion tapering with a second, smaller pitch, wherein in particular the arcuate bevel in sections delimits the U-arc or V-arc in a rectilinear manner at an edge spaced apart from the base surface edge.Ice cream bag (2) according to one of claims 4 to 6, wherein the ice cream dispensing section (15b3) has a lip which surrounds the ice cream channel (15a) and projects axially relative to the collar section (15b2) towards the ice cream channel (15a) and forms an ice cream channel outlet, wherein the lip is divided into a lower lip and an upper lip with respect to the sealing edge connection plane, wherein in particular the lower lip is longer axially relative to the ice cream channel (15a) than the upper lip, in particular is twice as long as the upper lip; wherein in particular the lower lip forms a ramp-shaped wall on the ice cream channel (15a); wherein in particular the lower lip and / or the upper lip form a groove-shaped wall on the ice cream channel (15a) at least in sections; wherein in particular the groove-shaped wall is integrally formed on the lip over the full circumference; wherein in particular the groove-shaped wall has a concave end face at a terminating edge of the lip at least in sections.Ice cream bag (2) according to one of the preceding claims, having a quadrangular, rectangular, or trapezoidal first projection surface formed by at least one of the first or second packaging material layers (2b1, 2b2), wherein a surface area of a second projection surface formed jointly by the sealing edge (2c) and / or a folding section of the packaging material layer (2b1, 2b2) is a third to a half, in particular 19 / 50 to 21 / 50, particularly preferably 2 / 5, of the first projection surface; wherein in particular the sealing edge (2c) extends on a surface portion corresponding to a quarter to a half, in particular a third, of a surface area of the first projection surface; wherein in particular the sealing edge (2c) has a trapezoidal, in particular rectangular, fixing portion, wherein the fixing portion adjoins the second projection surface enclosed by the sealing edge (2c).Ice cream bag (2) according to one of the preceding claims, wherein the sealing edge (2c) is round, in particular elliptical and / or longitudinally rectangular with rounded corners and / or oval and / or circular; wherein in particular the sealing edge (2c2) has a drop shape, in particular with a round subsection, wherein in particular the outlet device (15) is arranged at a tapered end of the drop shape and the fixing section (2f) is arranged at a bulbous end of the drop shape.Ice cream bag (2) according to one of the preceding claims, wherein the blocking means is formed by a pressure-compliant sealing edge (2c2); wherein in particular the sealing edge (2c2) encloses the second projection surface together with the sealing edge (2c); wherein in particular the sealing edge (2c2) is arched away from the fixing section, in particular is uniformly curved, and / or has a tapered region, wherein in particular the sealing edge (2c2) is arched and together with an arched part of the sealing edge (2c) forms a completely closed geometrically round surface forming the second or a further projection surface for enclosing the receiving chamber, wherein in particular the sealing edge (2c2) comprises an arch which forms a sixth to a third of the geometrically round surface.Ice cream bag (2) according to one of the preceding claims, having at least one stiffening element (2e) formed on the sealing edge (2c); wherein in particular the stiffening element (2e) extends over a sealing edge length in a range from 50 percent to 95 percent, in particular over a complete sealing edge length; wherein in particular the stiffening element (2e) is formed by the sealing edge (2c) and / or the outlet device of the ice cream bag (2).Ice cream bag (2) according to one of the preceding claims, comprising at least two, in particular three or four, centring means (2c1) surrounding a second projection surface formed by the sealing edge (2c), wherein the centring means comprise one or more of the features individually or in combination: a material reinforcement, a bulge, a perforation, the outlet device.Ice cream bag (2) according to one of the preceding claims, having a filling device, in particular at least one filling channel (2d), for filling the receiving chamber with an ice cream mixture, wherein the filling device can be closed after filling.Ice cream bag (2) according to one of the preceding claims, wherein the sealing edge (2c) delimits a smaller third projection area within the second projection area and - in this case delimits a first closed receiving chamber for receiving a first ice cream mixture (2a) in a region between a second projection area boundary and a third projection area boundary; and - in this case delimits a second closed receiving chamber for receiving a second ice cream mixture (2a) in a region within the third projection area boundary; wherein in particular a distance between the projection area boundaries is the same; or wherein at least two receiving chambers are formed by stacking at least three packaging material layers, wherein packaging material layers each directly stacked are connected to one another along the sealing edge which surrounds at least in sections.Ice cream bag (2) according to claim 14, wherein a first sealing edge (2c2-1) as a section of the sealing edge (2c) delimits the first receiving chamber and the first sealing edge (2c2-1) is pressure-compliant at a first target space pressure P1, wherein second sealing edge (2c2-2) as a section of the sealing edge (2c) delimits the second receiving chamber from the first receiving chamber and the second sealing edge (2c2-2) is pressure-compliant at a second target space pressure P2, wherein in particular both sealing edges (2c2-1, 2c2-2) are arranged in a common edge section of the two packaging material layers (2b1, 2b2); where P1<P2, so that, in the case of successive pressurization of an edge section lying in particular remote from the sealing edges (2c2-1, 2c2-2), • the first sealing edge (2c2-1) opens in order to release the outer receiving chamber, • and only then opens the second sealing edge (2c2-2) in order to release the inner receiving chamber; or where P2<P1, so that, in the case of successive pressurization of the edge section, • the second sealing edge (2c2-2) opens in order to release the outer receiving chamber, • and only then opens the first sealing edge (2c2-1) in order to release the inner receiving chamber.

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