Measuring system and ice cream bag

Abstract

Measuring system (1) for an ice cream machine, designed to automatically determine a consistency characteristic of an ice cream mixture contained in a bag (2) during a kneading and cooling process, the measuring system (1) comprising: a first bag abutment (3) and a second bag abutment (4), wherein the bag abutments (3, 4) are designed to support the bag (2) during the kneading and cooling process, wherein at least the first bag abutment (3) is movable between a bag receiving position (A) and a bag kneading position (K), and at least one elastic means (5) which applies a restoring force (K34) to the first bag abutment (3) acting in the direction of the second bag abutment (4), wherein the increasing mechanical kneading resistance of the ice cream mixture during the kneading and cooling process causes a displacement of the first bag abutment (3) from the bag kneading position (K) back towards the bag receiving position (A); and at least one sensor (6) for detecting a position and / or movement of the first bag abutment (3).

Description

Technical area

[0001] The present invention relates to a measuring system for an ice cream machine, configured to automatically determine a consistency characteristic of an ice cream mixture contained in a bag during a kneading and cooling process. Furthermore, the present invention relates to an ice cream bag containing an ice cream mixture for use in the measuring system. Background of the invention

[0002] Household ice cream machines can be divided into two groups based on their design. First, the widely used pre-cooling units: Their double-walled mixing bowl is kept at a minimum temperature of -18°C in the freezer for 12 to 24 hours so that the enclosed cooling medium acts as a latent heat reservoir. After the completely chilled bowl is inserted, the liquid ice cream base is poured in and a simple motorized agitator is started, which continuously scrapes along the inner wall, preventing freezing and incorporating air until the cooling reserve is exhausted. Second, the compressor models: These have a hermetically sealed cooling circuit that continuously lowers the temperature during the process, eliminating the need for pre-cooling and allowing multiple batches to be produced consecutively. Here, too, a slow-moving agitator arm ensures fine crystal formation and a creamy texture.Both designs terminate the process automatically or manually once the mixture is semi-solid; compressors often switch to a holding mode afterward. The finished ice cream is usually consumed immediately or briefly aged to stabilize its structure. Pre-coolers score points with their low weight and attractive purchase price, while compressor machines offer greater ease of use and more reproducible results.

[0003] This is offset by two major disadvantages. First, the total production time is significantly longer than with professional systems: including the pre-cooling phase or compressor preconditioning, it usually takes 30 to 60 minutes before a serving consistency is achieved. Second, the machines are designed for batch sizes that yield multiple servings; anyone who only wants a single serving will inevitably produce excess or have to underfill the container, which will impair the texture. Conversely, when filling quantities that exceed their maximum capacity, the machines often produce a result that is too soft because the refrigeration system is overwhelmed by the high heat load. Description of the invention

[0004] Based on this situation, the object of the present invention is to overcome one or more disadvantages of the prior art, in particular to enable improved ice cream production. The aim is, in particular, to achieve home ice cream production in which the consistency of the ice cream is reliably determined and the ice cream can be produced more quickly. At the same time, the system should be flexible enough to deliver portions as needed for any number of people, regardless of size, without compromising product quality. Furthermore, ice cream production should be significantly simplified.

[0005] The object of the invention is achieved by the features of the independent main claims. Advantageous embodiments are specified in the subclaims. To the extent technically feasible, the teachings of the subclaims can be combined arbitrarily with the teachings of the main and subclaims.

[0006] In particular, the problem is solved by a measuring system for an ice cream machine, configured to automatically determine a consistency characteristic of an ice cream mixture contained in a bag during a kneading and cooling process.The measuring system comprises: a first bag abutment and a second bag abutment, wherein the bag abutments are designed to support the bag during the kneading and cooling process, wherein at least the first bag abutment is movable between a bag receiving position and a bag kneading position, and at least one elastic means which applies a restoring force to the first bag abutment acting in the direction of the second bag abutment, wherein the increasing mechanical kneading resistance of the ice cream mixture during the kneading and cooling process causes a displacement of the first bag abutment from the bag kneading position back towards the bag receiving position, and at least one sensor for detecting a position and / or movement of the first bag abutment.

[0007] In other words, the ice cream machine's measuring system detects the finished state of the ice cream, especially the gelato, exclusively through a mechanical hardness measurement. The two bag abutments rest against the ice cream bag during production. As the ice cream inside the bag increases in volume and firmness during the kneading and cooling process, at least the first bag abutment, supported by the elastic means, is moved in a direction opposite to the restoring force, which in turn is detected by at least one sensor. In other words, the movement reflects the increasing kneading and shear resistance of the ice cream mixture. When the first bag abutment reaches a predefined lifting height, at least one sensor is triggered.

[0008] In other words, the first and second bag abutments can achieve a defined clamping of the bag, so that the ice cream mixture is guided with stable shape throughout the entire process. The mobility of the first bag abutment between a bag receiving position and a bag kneading position can ensure that the bag is, on the one hand, easily inserted and, on the other hand, reliably pressed against the second bag abutment. Preferably, the elastic means enables a constant restoring force, whereby changes in the kneading resistance are directly reflected in a measurable relative movement of the first bag abutment. For example, the sensor can detect this relative movement and serve as an input signal for a control unit in order to terminate the kneading and cooling process exactly when the consistency parameter reaches a predetermined threshold.The correlation between kneading resistance and bag displacement thus achieves process-dependent completion detection, which varies independently of ambient temperature or fill volume. Furthermore, the elastic element can act as a damping element and compensate for sudden load peaks, thereby reducing mechanical stress on the frame and bearings. Furthermore, the clear separation of the bag abutments enables a modular design; for example, the second bag abutment can be designed as an actively cooled plate and the first bag abutment as a passively cooled plate, enabling efficient heat transfer and preventing icy surfaces.

[0009] Specifically, the sensor could be a limit switch, for example. When the ice cream mixture has reached the desired consistency, it contacts at least one limit switch and delivers a clear switching signal.

[0010] This signal can trigger various optional processes. For example, the signal can cause the cooling and kneading process to stop, or a synchronized movement for dosing or ejecting the ice cream bag to start, thus preventing both over- and under-freezing of the ice cream.

[0011] Since the hardness measurement is based solely on the mechanical reaction of the ice cream mix, the system operates independently of set times or changing ambient temperatures. Additional sensors only serve auxiliary functions: For example, a temperature sensor can keep an actively temperature-controlled plate constant at -25 °C, but does not provide the ready signal, and optical sensors can be provided to simply check whether the ice cream bag is correctly positioned before the ice cream production process. In this way, the ice cream machine's measuring system ensures consistently reproducible determination of the perfect ice cream production time and seamlessly transitions to a dispensing sequence.

[0012] The measuring system according to the invention combines elastically preloaded counterbearing kinematics with direct displacement measurement, thereby achieving several advantages. Because the increasing kneading and shear resistance of the ice cream mixture is directly translated into a defined backward displacement of the first bag counterbearing, the control system receives a precise, process-dependent consistency signal and is no longer dependent on rigid time or temperature specifications. This reliably prevents over- or underfreezing, shortens the overall cycle, and reduces energy consumption. The system is self-calibrating, as each batch provides its own resistance curve and thus remains insensitive to fluctuations in the recipe, fill quantity, or ambient temperature. Displacement transduction also enables finer gradations of the target texture – from soft-serve to firm – without additional sensors in the product chamber.The movable counter-plate creates a defined, repeatable pressure on the bag during kneading, allowing portions of any size to be produced with consistently high quality. Finally, the kneading chamber remains completely enclosed: the measuring sensors are located on the outside, eliminating contact with the ice cream mixture, which significantly simplifies cleaning, hygiene, and maintenance. measuring system

[0013] The measuring system is thus an integrated assembly that continuously records physical parameters of the production process and converts them into analyzable signals. It contains mechanical, electrical, and, if necessary, electronic elements that are interconnected to monitor the condition of the ice cream mix in real time. At its core is a displacement or force transduction sensor that registers the movements of a bag abutment proportionally to the increasing kneading resistance. The acquired raw data is converted by a control unit into a standardized characteristic value, which is then used directly for process control. This allows the ice cream machine to reliably determine the optimal degree of doneness, regardless of time constraints or environmental influences. Ice cream is gelato

[0014] Specifically, the ice cream being produced is gelato. Gelato is an Italian ice cream with a fat content typically of 4-9%, i.e., well below the 10% minimum required for ice cream. The lower fat mass reduces the fat film condition on the tongue and allows flavors to penetrate more quickly. Due to the slow churning during the freezing phase, only about 25-30% air (overrun) is incorporated, whereas ice cream can achieve up to 50%, which is why gelato has a higher density, a finer microstructure, and a particularly creamy mouthfeel. From a food processing point of view, gelato is stored and served at -12°C to -15°C, which increases the perceived sweetness and releases the volatile aroma compounds more intensely than with ice cream served at colder temperatures.The combination of low fat, moderate dry matter, and high water content results in very small ice crystals during controlled freezing, which stabilizes the silky-elastic texture and ensures slow, homogeneous melting. Since gelato is largely made without egg yolk and formulated with a higher milk-to-cream ratio, the sugar, dry matter, and stabilizer matrix must be precisely balanced to optimally balance viscosity, freezing point depression, and water binding from a food-grade perspective. Ice cream mix

[0015] The ice cream mix is a not-yet-frozen process mix for ice cream, especially gelato. Specifically, the ice cream mix is contained in a sterile ice cream bag made of 65% UHT-treated base product and 35% inert nitrogen to ensure optimal air-to-product distribution. This mix is churned during production by an eccentrically rotating kneading device at 53 min. -1kneaded so that the nitrogen is dispersed into microfine particles and a creamy microstructure is created before the mixture begins to solidify. At the same time, an actively and a passively temperature-controlled plate can cool the ice cream mixture on both sides to around -25 °C, causing the formation of very small ice crystals that are responsible for the typical, dense texture of gelato. The excess pressure remaining in the bag keeps the ice cream mixture intact until the burst seal is deliberately broken, ensuring that taste and hygiene remain unchanged until dispensing. Only when the ice cream mixture has reached the sensorially defined hardness is it pressed out of the bag by synchronously advancing and rotating rollers and dispensed as fully frozen, particularly fine-pored ice cream.

[0016] The consistency parameter is a dimensionless or physically scaled value that describes the hardness or viscosity of the ice cream mix at the time of measurement. It is calculated algorithmically from the measured displacement, the resulting spring force, or a combination of other sensor variables. A low value indicates a soft, still liquid phase of the ice cream mix, while a high value indicates a firm, ready-to-eat texture. The limit values are stored product- and recipe-dependent and can be parameterized for different ice cream styles. Based on this value, the control system can automatically initiate the termination of the kneading and cooling process and the dispensing of the ice cream. Kneading and cooling process

[0017] The kneading and cooling process involves the simultaneous mechanical mixing and thermal cooling of the ice cream mixture in the bag. Initially, the ice cream mixture is at least predominantly liquid and can be placed between an actively temperature-controlled plate and a kneading device, such as a kneading arm. While heat is extracted from the ice cream mixture via at least one actively temperature-controlled plate, the kneading device kneads the ice cream mixture, dispersing ice crystals and incorporating air. As the heat is progressively extracted, the viscosity steadily increases, resulting in increased mechanical resistance. As the measured value reaches the specified consistency value, the process is considered complete. First bag abutment

[0018] The first bag abutment is the movable counterbearing, which rests against the front of the bag and is pressed toward the second bag abutment by an elastic means. It absorbs the bag's increasing reaction force caused by the kneading and cooling process. Its bearing allows for linear deflection, whereby the resulting change in displacement directly reflects the increase in hardness. Structurally, it can consist of a kneading device and / or an attached pressure plate. Due to its function, it represents the central measuring point for the displacement and force signal. Second bag abutment

[0019] The second bag abutment forms, in particular, the fixed or movable counterpart to the first abutment and, together with it, defines the production chamber. It can be designed as an actively temperature-controlled plate, so that it also assumes the primary heat dissipation. Its position can determine the end position of the bag kneading position and serve as a reference for path measurement. In a preferred embodiment, it does not yield elastically, so that the increasing pressure is transferred to the movable, first bag abutment with virtually no loss. The material and surface quality are selected such that the bag fits stress-free and no leaks occur. Elastic agent

[0020] The elastic element can be a coil spring, a rubber buffer, or a similar component that generates a defined restoring force. It presses the first bag abutment against the second bag abutment, thus creating the preload required for the measuring function. The characteristic curve of the elastic element can be selected so that the measuring travel falls within a well-resolved range of the sensor. At the same time, the spring must be strong enough to securely hold the bag in place without compromising the texture due to excessive pressure. A correctly dimensioned spring ensures repeatable measurement results and a wide range of applications for different fill volumes. Restoring force of the elastic means

[0021] The direction of the restoring force of the at least one elastic means runs from the first bag abutment to the second bag abutment. In other words, the pretensioning force generated by the elastic means, designed for example as spring or rubber elements, runs along an imaginary connecting line which directly connects an upper bag stop, i.e. the first abutment, with a lower bag stop, i.e. the second abutment. Particularly preferably, the direction of the restoring force of the elastic means runs from a projection plane through the first bag abutment to a projection plane through the second bag abutment. In this case, the respective projection planes are in particular the main extension planes of surfaces of the bag abutments which are in contact with the ice cream bag in the bag kneading position or at least support the bag.In other words, in the preferred embodiment, this line of force falls within a normal to two reference planes defined by the main surfaces of those stops that contact the ice cream bag in a kneading position, i.e., in the bag-kneading position. Applied to a particularly preferred, specific embodiment, this means that several elastic means press a spring-mounted, passively temperature-controlled plate precisely toward an actively temperature-controlled plate, so that the ice cream bag is always fixed between the two plates with a reproducible contact force. Bag pickup position

[0022] The bag pick-up position is the open position, particularly of the first bag abutment, in which a new ice cream bag can be easily inserted between the two bag abutments. In this position, the spring force does not yet exert any significant pressure on the ice cream bag. The bag can be picked up automatically by the first bag abutment, particularly the kneading device including the carrier, moving away from the frame to its outermost end position. This position is stored by sensors as the zero or reference point from which the subsequent measuring path is measured. After the bag has been inserted, the system closes towards the bag kneading position. Bag kneading position

[0023] The bag kneading position refers to the defined working position in which the bag is clamped between the first and second bag abutments with a constant initial force. From here, the kneading and cooling process begins, with the kneading device rotating and, at the same time, one or more elastic elements firmly pressing the bag against the bag. Any additional force created by the ice cream solidifying causes the first bag abutment to deflect back from this position. The kneading position thus serves as the starting point for distance measurement and consistency determination. After the process is complete, the system reopens to the receiving position to discharge the bag. sensor

[0024] At least one sensor detects the position or movement of the first bag support and converts it into an electrical signal. Inductive, optical, or magnetic position sensors can be used, offering high resolution and low hysteresis. The measurement signal is evaluated by the control system in real time and compared with stored thresholds.

[0025] The object is also achieved by an ice cream bag with an ice cream mix for use with the aforementioned measuring system. The ice cream bag comprises: a first packaging material layer and a second packaging material layer made of a packaging material, wherein the packaging material layers are connected to one another at a sealing edge and the sealing edge has a closed shape at least in sections, and wherein the packaging material and the sealing edge are adapted to the at least one elastic means of the measuring system such that, when the mechanical kneading resistance of the ice cream mix increases during the kneading and cooling process, the displacement of the first bag abutment from the bag kneading position back towards the bag receiving position can be effected.

[0026] The ice cream bag consists of two layers of packaging material bonded together along a circumferential sealing edge, particularly by a material bond. The all-round seal ensures absolute tightness and prevents air or moisture from falsifying the results. Thanks to the careful selection of packaging material and sealing edge stiffness, the bag adapts precisely to the elastic element pre-tensioned in the measuring system, so that the increasing kneading resistance during cooling is reliably translated into a defined displacement of the first bag abutment. This mechanical coordination creates a symbiotic advantage: The bag acts as a reproducible force transmitter, while the measuring system uses its deformation directly as a consistency signal – without additional sensors in the food chamber.At the same time, the flexible, thin-walled packaging material layer structure enables rapid heat transfer, resulting in shorter freezing times and accelerating the entire process compared to conventional household machines. Because the bag is pre-filled and hermetically sealed when inserted into the machine, the system remains hygienic and low-maintenance; after use, only the disposable bag needs to be disposed of, while all machine-side components remain clean.

[0027] The combination of the measuring system and the ice cream bag eliminates key weaknesses of conventional household ice cream machines. The spring-loaded first bag support directly detects the increasing kneading and freezing resistance as a displacement signal, allowing the ice cream machine to detect the exact degree of doneness without rigid time or temperature specifications. This shortens the process and eliminates waste due to over- or under-freezing. The pre-filled, particularly aseptic, ice cream bag offers a thin-walled gross volume, which, thanks to its rigid sealing edge, transfers pressure evenly to the measuring kinematics. This optimizes heat transfer and enables batches of just under 100 milliliters to freeze in minutes. If necessary, several ice cream bags can easily be processed in succession without compromising the texture of the final product. Because each ice cream bag is factory-prepared with the correct nitrogen-to-base product ratio, weighing is eliminated.The user simply inserts the ice cream bag into the ice cream machine and starts the cycle, reducing ice cream production to a mere few steps. The closed system prevents product contact with machine parts, reduces cleaning effort, and minimizes hygiene risks. At the same time, portioning scales flexibly: A single serving requires only one ice cream bag, while family-sized portions are produced through several consecutive cycles without the need to readjust the measuring algorithm or the cooling capacity. The clear correlation between bag deformation and spring travel provides the control system with a robust consistency parameter that guarantees reliable results even with recipe and environmental fluctuations. The invention thus achieves faster, on-demand, and user-friendly ice cream, especially gelato, preparation, bringing the quality level of professional systems to private households for the first time. Seal edge

[0028] The sealing edge of the ice cream bag is designed to enhance the surface stiffness and strength of the ice cream bag. This surface stiffness and strength are essential for precise force-displacement transmission to the measuring system. The sealing edge is a wide, circumferential area that makes up approximately one-fifth to one-third of the surface area of each of the packaging material layers. In other words, the sealing edge is designed as a circumferential frame on the packaging material layers. The sealing edge connects the two packaging material layers to one another over their entire surface. The packaging material layers are preferably rectangular with rounded corners. The sealing edge extends in particular from one edge of each packaging material layer to an area of the ice cream bag in which the ice cream can be accommodated in a receiving chamber with a gross volume formed by the sealing edge.The closed shape of the sealing edge is designed in an area remote from the packaging material layer edges, in particular adjacent to the gross volume enclosed by the sealing edge, in particular round, particularly preferably circular or circular with a conical shape. It is also conceivable for the sealing edge to enclose the receiving chamber together with one or more packaging material layers, for example when a wrapping layer made of a packaging material is folded over. In other words, in this case the packaging material layers are part of a one-piece, folded over wrapping layer made of a packaging material. The sealing edge then does not have to be completely closed, but can each border on a fold-over line of the wrapping layer and, together with this, delimit and enclose the receiving chamber. In any case, in particular, a hermetically sealed receiving chamber is formed.

[0029] The sealing edge is particularly axially symmetrical. A radius of the circle formed by the gross volume enclosed by the sealing edge is in particular equal to or greater than the length of a kneading arm of a kneading device for kneading the ice cream mix during the cooling process. The kneading device can have one or more kneading arms. Overall, the sealing edge thus forms a structurally rigid ring that, on the one hand, securely holds the packaging material layers together and, on the other hand, can be fixed between the bag abutments in a form-fitting and force-fitting manner, so that the increasing kneading resistance is unaltered by the displacement of the first bag abutment.

[0030] Optionally, several centering recesses (e.g., four) are provided in the sealing edge. These recesses are arranged around a ring formed by the sealing edge and are designed to interact with corresponding guide pins of the measuring system. The centering recesses are designed to lock the ice cream bag in position and angle with precision, so that the annular sealing edge always lies flat between the bag abutments and the at least one sensor receives repeatable measurement paths.

[0031] Optionally, the sealing edge can also be designed to serve as a support surface for rubber seals arranged in a circle on each bag abutment, thus creating a tight and hygienic closure of the space formed between the bag abutments.

[0032] Optionally, in the area of an outlet of the ice cream bag, for discharging the ice cream after production, the sealing edge merges into a reinforced flange of an outlet device that rigidly connects the outlet to the sealing edge. This keeps the bag taut between the flange and rollers during extrusion, preventing rippling and maintaining a linear force distribution. A permanently molded or welded pouring spout can be provided at the outlet, forming the outlet device.The outlet, particularly the outlet device located thereon, forms the only defined product path from the closed gross volume and contains a flange that locks the spout in place with a positive and force fit when the bag is inserted into the ice cream machine. This ensures that the bag remains taut between the pouring spout and the fixing means of a handling mechanism for handling the ice cream bag during the kneading and squeezing process. In combination with the robust sealing edge, the pouring spout ensures that the increasing internal pressure during squeezing is fully transferred into the path of the spring-loaded bag abutment, thus creating a reliable consistency signal for the measuring system.

[0033] Optional cross or ring welds within the sealing edge create restriction zones that direct the product flow of the finished ice cream and support a uniform pressure field during kneading, thus smoothing the measurement curve.

[0034] Optionally, the sealing edge has a multi-layer structure. This can mean that one or both of the packaging material layers are multi-layered over the entire surface or in the area of the sealing edge, or that further packaging material layers are used in the area of the sealing edge in addition to the first and second packaging material layers to form the sealing edge. Rigidity can also be improved by an additional substance that is introduced between the first and second packaging material layers in the area of the sealing edge. In another example, or in addition, an inner melt layer can be provided. This can ensure hermetic tightness. Furthermore, an outer, rigid cover layer can be provided. This outer, more rigid cover layer can improve surface rigidity without compromising the thermal flexibility of the central packaging material layer zone.

[0035] The rigidity of the sealing edge ensures that the ice cream bag does not deflect during kneading, but rather transfers the pressure directly to the first bag support. This is a symbiotic effect with the elastic element, which measures the bag support's travel proportionally to the spring force. Due to its flat design, the sealing edge can be fixed by the measuring system with both form and force, defining a reproducible zero position and thus increasing the precision of the determined consistency value. Seal edge at least partially surrounding

[0036] This sealing edge can be closed or partially closed, thus defining the receiving chamber(s) for the ice cream mixture. The seam width of the sealing edge can be selected so that the connection created by the sealing edge securely maintains the intended internal pressure. In addition, the sealing edge can serve as a position reference for attaching additional functional elements.

[0037] Packaging material layers connected to one another at least in sections The two packaging material layers may not be connected over their entire surface, but only in certain zones, preferably along the sealing edge, by means of a material fit and, under certain circumstances, by a force fit. In certain cases, it is not necessary to design 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. In this case, the sealing edge can have a partially closed shape and each border on a fold line formed by the folding over of the wrapping layer. In this case, the wrapping layer and the sealing edge together form a wall of the receiving chamber and completely enclose the receiving chamber, i.e. hermetically and fluid-tight. Regions of the wrapping layer not connected to a sealing edge can also form the receiving chamber.Partially connecting the bag with a sealing edge can reduce material consumption while ensuring the necessary seal. Furthermore, the flexibility of the bag can be increased, which can facilitate extrusion of the mixture. The packaging material layers can be connected in such a way that they are in full contact with each other when the receiving chamber(s) are empty.

[0038] In addition, it can be provided that the receiving chamber enclosed at least in part by the sealing edge or the receiving chambers enclosed in part by the sealing edge (each) receive an ice cream mixture. First layer of packaging material

[0039] The first packaging material layer can consist of a multi-layer aseptic composite film. It can serve as the primary barrier for the ice cream mixture, which can be a UHT-treated base product. The first packaging material layer can have a rectangular basic shape with gently rounded corners. The packaging material layer has, in particular, a smooth surface designed so smooth that at least one or more kneading arms of the kneading device can easily glide over the packaging material layer, while an internal ice cream mixture consisting of an inert gas, preferably nitrogen, and an ice cream base can be thoroughly mixed. The material thickness of the first packaging material layer is, in particular, selected such that it remains elastically deformable under process pressure without swelling or tearing, and thus seamlessly transfers the increasing kneading resistance to the first bag abutment.In combination with the surrounding sealing edge, this results in a homogeneously loadable surface that provides a reproducible displacement-force curve for the measuring system. Second layer of packaging material

[0040] The second packaging material layer can be constructed from the same composite material as the first packaging material layer. The second packaging material layer preferably has a rougher surface than the first packaging material layer. If the first and second packaging material layers are constructed, at least in their core, from the same composite material, both packaging material layers have identical mechanical and thermal properties. The second packaging material layer is designed to bear against the second bag abutment over a large area during an ice cream production process, for example, designed as an actively temperature-controlled plate, and ensures efficient heat transfer. The second packaging material layer can have a rectangular contour. This contour preferably corresponds to a contour of the second bag abutment, in particular of the actively temperature-controlled plate.The second layer of packaging material can have the same contour as the first layer of packaging material. In other words, the second layer of packaging material can have a rectangular basic shape with gently rounded corners.

[0041] The symmetrical pairing of packaging material layers ensures that the ice cream bag is evenly loaded across its thickness under pressure, preventing lateral bulging. This allows the elastic element of the measuring system to accurately translate the packaging material layer deformation into a displacement of the first bag abutment.

[0042] Each of the packaging material layers is fluid-tight. A fluid-tight packaging material layer can be designed to prevent the penetration of liquids and gases under normal operating conditions. To this end, it can contain polymer barrier layers such as EVOH or aluminum laminations. Their permeation rates can be below defined limits according to DIN or ASTM standards. The impermeability can be maintained even under cyclic temperature and pressure loads.

[0043] First / second packaging material layer from a common wrapping layer Alternatively or additionally, it is provided that the first and the second fluid-tight packaging material layer are part of a common, folded-over wrapping layer of a packaging material. This embodiment was previously described in connection with the sealing edge. In this embodiment, the first and the second fluid-tight packaging material layer are not two separate films, but two sections of the same wrapping layer of a packaging material, folded over once lengthwise. By simply folding, a double-layer structure is created, the free edges of which then only need to be sealed along the sealing edge, which at least partially surrounds it. The omission of an additional insert film reduces material consumption and reduces possible defects in the seal because only a single web is fed 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. One specific embodiment involves cutting a tubular, extruded, multilayer polyethylene-EVOH-polyethylene tube lengthwise, unfolding it, and then folding it 180° on one side. The two adjacent sections form the first and second packaging material layers, while the folded edge serves as an integral part of the sealing edge.

[0044] First / second packaging material layer made up of separate layers, each with a wrapping layer. Alternatively or additionally, the first and second fluid-tight packaging material layers form two separate layers, each comprising a wrapping layer of the packaging material, in front of a sealed edge composite. In this variant, the first and second fluid-tight packaging material layers are present as two spatially separate layers in front of the sealed edge composite, each consisting of its own wrapping layer of the packaging material. The two layers are only placed on top of one another in the sealing station and bonded together along the sealed edge, which runs at least in sections. The separate cutting allows each layer to be printed, coated, or provided with functional windows independently before it is incorporated into the bag composite.In addition, different film structures can be combined, so that, for example, a high-strength outer layer can be used in pairs with a particularly low-friction inner layer. One example uses a printed PET / EVOH / PE composite film as the first packaging material layer and a transparent, slip-modified PE monofilm as the second packaging material layer. Both webs are fed inline, precisely aligned, and then heat-sealed to form the ice cream bag. Wrapping layer of a packaging material

[0045] The wrapping layer of a packaging material can refer to a functional film layer or a fiber-containing layer, or a combination thereof, which forms the entire lateral extent of the ice cream bag and can be multi-layered depending on requirements. It comprises all layers that are extruded, laminated, or coated during production to form a flat composite, which together provide the barrier, strength, and sealing properties. By folding over this wrapping layer, its original outer surface becomes the inner bag wall in one section, without interrupting the material continuity. As a result, the moisture and oxygen transmission coefficient remains unchanged along the folded edge, ensuring a homogeneous barrier effect across the entire circumference of the receiving chamber.

[0046] The packaging material used is, for example, an aseptic multilayer plastic film that combines high oxygen and moisture barrier properties with moderate flexural rigidity. The composite structure, e.g., PET-aluminum-PE, keeps the ice cream mix, designed as a UHT product, stable at room temperature and prevents any loss of flavor or quality throughout its storage period. At the same time, the moderate rigidity allows for moderate elastic bulging, which corresponds to a spring characteristic of the measuring system and thus generates a high-resolution measurement signal. The thermal conductivity of the material is low enough to prevent condensation on the outside, yet sufficient to allow the mass of the ice cream mix to freeze evenly on the inside. This material characteristic reliably supplies the measuring system with a clear, drift-free force-displacement signal.

[0047] The object is also achieved by an ice cream bag for an ice cream mix for use with the measuring system. The ice cream bag comprises: a first packaging material layer and a second packaging material layer made of a packaging material, wherein the packaging material layers are at least partially connected to one another at a sealing edge and the sealing edge has an at least partially closed shape, and wherein the packaging material and the sealing edge are adapted to the at least one elastic means of the measuring system such that, when the mechanical kneading resistance of the ice cream mix increases during the kneading and cooling process, the displacement of the first bag abutment from the bag kneading position back towards the bag receiving position can be effected. Furthermore, the ice cream bag optionally has alternative or additional features according to one or more of the embodiments.

[0048] The empty ice cream bag can be packaged and transported in an airtight and germ-tight manner thanks to its sealed edge all the way around / sealed edge together with a layer of packaging material, ensuring that the measuring system operates under sterile initial conditions during every cycle. Even without any contents, the bag's geometry and rigidity form a functionally relevant unit with the measuring system; after filling, the bag and the ice cream mix act together on the sensor. The specific design of the sealed edge directs the expansion forces resulting from the increase in volume to the elastic measuring element, allowing its displacement to be precisely recorded and the consistency characteristic of the ice cream mix to be derived from this.

[0049] Where ordinal numbers, such as "first," "second," etc., are used, for example, to designate a component, an element, a method step, or a method action, these ordinal numbers are intended purely for differentiation in the designation and do not indicate any dependencies or sequences. This means, in particular, that, for example, a device does not have to have a "first component" in order to have a "second component."

[0050] Advantageous aspects are explained below, and preferred modified embodiments are described further below. Explanations, particularly regarding advantages and definitions of features, are essentially descriptive and preferred, but not limiting, examples. If an explanation is limiting, this will be expressly stated. Rotatable kneading device

[0051] Alternatively or additionally, the measuring system comprises at least one kneading device movable about a rotational axis, wherein the rotational axis extends perpendicular to a main extension plane of the second bag abutment. The kneading device is designed and arranged such that, during its rotational movement, it mixes the ice cream mixture within the bag by applying force to an outer surface of the bag. The measuring system, in particular, comprises a drive. The drive is designed to generate the rotational movement of the kneading device.

[0052] The kneading device is a device that homogenizes the contents of the bag using kneading or stirring movements. A drive is an electrically powered arrangement consisting of a motor, a power transmission, for example, a toothed belt and / or gear, and a control system that reproducibly provides the required rotary, linear, or lifting movements. It converts electrical energy into a defined torque or a linear feed force, with its integrated control system continuously monitoring and adjusting the movement parameters. The drive thus ensures low-vibration, wear-resistant operation of all moving components and keeps the process parameters—such as speed, force, and position—within tight tolerances. A specific embodiment of the drive is a 53-rpm -1 designed DC gear motor that drives a kneading device with at least one eccentric mixing arm via a 1:1 belt system.

[0053] The alternative or additional embodiment with a kneading device movable around a vertical axis of rotation, i.e., with a projection rotation axis perpendicular to the main extension plane of the second bag support, ensures that the ice cream mixture is deformed during cooling not in a point-like manner, but across a surface and simultaneously kneaded homogeneously. The preferably vertical axis orientation and at least orthogonal to the main extension plane of the actively temperature-controlled plate, which preferably forms the second bag support, guarantees even load distribution on the ice cream mixture and prevents one-sided freezing. A dedicated drive generates the rotational movement and allows speed- and torque-controlled adaptation to different recipes.

[0054] In one specific embodiment, this principle is implemented with an eccentrically acting kneading arm of the kneading device, which is driven by a DC motor via a 1:1 belt drive. The rotation axis of the kneading device runs vertically to an actively temperature-controlled plate, which preferably also serves as the second bag support or a part thereof. The kneading device wipes the bag surface in a circular motion and kneads the bag surface with pressure. A drive control can precisely regulate the speed to achieve the optimal texture of the ice cream regardless of the portion size or ambient temperature. Kneading device is at least partially the first bag abutment

[0055] Alternatively or additionally, the kneading device forms the first bag abutment or the kneading device is part of the first bag abutment. In other words, the kneading device itself is designed as the first bag abutment or forms a component thereof. This combines the kneading and abutment functions in a single component, so that the reaction force of the ice cream bag generated during solidification acts directly on a spring-loaded bearing of the first bag abutment and can be detected by at least one sensor without any intermediate points. Distance measurement becomes more precise, the component layout more compact, and cleaning effort is reduced because no additional pressure plate is required.

[0056] According to a specific embodiment, at least one kneading arm of the kneading device sits on a spring-mounted motor mount, which acts as a movable counterbearing and rises vertically as the hardness increases. The ice cream bag simultaneously pushes the passively temperature-controlled plate upwards, which is coupled to the kneading arm via elastomers. Both components together form the first bag counterbearing. Several, in this case four, sensors, particularly limit switches, on a frame of the ice cream machine record the lifting height of this combined kneading / counterbearing assembly and thus indicate the ice cream's finished state. The rotation axis perpendicular to the actively and / or passively temperature-controlled plate enables a homogeneous distribution of the kneading forces across the entire surface of the ice cream bag. Because the kneading device also acts as the first bag counterbearing, a separate pressure plate is eliminated, which saves installation space and minimizes friction losses.The direct connection to the drive ensures precise, speed-controlled energy input, ensuring texture specifications are met with precision. Because the kneading force acts directly on the outer skin of the bag, the product path remains closed and hygienic. The overall result is a compact, easy-to-clean design with high process reproducibility. Bag abutment on mechanical support device

[0057] Alternatively or additionally, it is provided that at least one of the bag abutments, more preferably the first bag abutment, most preferably the kneading device, is connected to a mechanical support device and is guided on the support device and / or movably mounted via a bearing. A mechanical support device is a rigid or movable support that accommodates assemblies and positions them relative to the frame. By the mechanical support device mechanically supporting the drive of the kneading device, reaction forces can be kept away from the sensitive housing, thereby minimizing vibrations and reducing bearing loads. The support improves the smooth running of the system, which ensures a more uniform kneading movement and thus a more homogeneous end product. At the same time, the defined force introduction into the frame increases the service life of the drive and bearings.According to one specific embodiment, a spring-loaded motor mount, which forms the mechanical support mechanism, supports a geared DC motor, which provides the drive, so that its torque is transmitted directly to the kneading mechanism without distortion. The fixed force application prevents resonances that would otherwise lead to irregular stirring and thus texture defects. At the same time, the support allows the motor to remain easily accessible and cooled, simplifying maintenance. Support of the drive by mechanical support device

[0058] Alternatively or additionally, it is provided that the mechanical support device is designed to mechanically support the drive of the kneading device. Alternatively or additionally, it is provided that the drive is attached to the mechanical support device or the mechanical support device has a housing for the drive. If the drive is attached to the mechanical support device or if the support device has a housing for the drive, separate motor mounts are no longer required and the installation volume is reduced. Direct integration leads to shorter force paths, which reduces backlash and increases the control quality of the kneading movement. Furthermore, the encapsulated design improves the protection of the drive against condensation and product residues, which increases operational reliability. In one specific embodiment, the geared DC motor is encapsulated directly in the spring-loaded holding frame; the support device forms its housing.This keeps the drive dry, even though condensation may form on the passively temperature-controlled plate, and the entire module can be removed as a single unit. The compact layout also facilitates the integration of additional sensors, such as those for monitoring ice cream ripeness.

[0059] Force-transmitting connection between drive and kneading device Alternatively or additionally, it is provided that the kneading device is connected to the drive in a force-transmitting manner via the bearing, wherein in particular at least one of the bag abutments or both bag abutments is or are movably mounted on a frame, in particular via the mechanical support device. The force-transmitting connection of the kneading device to the drive via the bearing ensures a continuous, backlash-free flow of power, which keeps the working movement highly precise and low-wear. Because at least one of the bag abutments is movably mounted on the frame via the mechanical support device, the system can automatically adapt to different bag thicknesses and gently compensate for the process forces. This reduces vibrations, the gelato texture remains uniform and the service life of the kneading device, bearings and drive is significantly increased. Bag abutment is subjected to the restoring force of the elastic means via a mechanical support device

[0060] Alternatively or additionally, it is provided that at least one of the bag abutments or both bag abutments is or are subjected to the restoring force via the mechanical support device on the frame via the at least one elastic means. In other words, at least one of the, in particular the first, bag abutment is subjected to the restoring force of the at least one elastic means via the mechanical support device. The application of an elastic means and its restoring force to at least one bag abutment via the mechanical support device on the frame allows automatic adaptation to different bag thicknesses without the need for manual correction of process parameters. The resilient coupling decouples shocks and vibrations between the bag abutment and the frame and thus reduces both wear and noise.At the same time, the restoring force ensures that the bag abutment returns exactly to its starting position after each cycle, thus ensuring constant starting conditions for the next run. Second bag abutment stationary

[0061] Alternatively or additionally, the second bag abutment is arranged immovably on the frame and the first bag abutment can be partially or fully placed against the second bag abutment in the bag receiving position. The immovable arrangement of the second bag abutment on the frame provides a rigid reference surface against which the first bag abutment can be partially or fully placed in the bag receiving position, so that the bag is always positioned precisely. This clear contact prevents the formation of wrinkles and air pockets during insertion, which significantly increases process reliability. The defined interaction of the first and second bag abutments also ensures uniform contact pressure, which ensures a consistent ice cream texture regardless of tolerances or temperature drift.

[0062] First bag abutment at least partially passively temperature-controlled plate Alternatively or additionally, it is provided that part or the entire first bag abutment is designed as a passively temperature-controlled plate. The design that part or the entire first bag abutment is designed as a passively temperature-controlled plate, in particular as a passively coolable plate, increases the contact area between the bag and the cooling system, so that the ice cream mixture can be cooled down more quickly and evenly. Since the cooling performance occurs without additional actuators, energy consumption and noise levels are reduced, while at the same time fewer moving parts wear out. In addition, the integrated plate allows for a compact design because no separate cooling unit is required for the bag abutment. A part is a spatially defined element or segment of a larger technical system.A temperature-controlled plate is a flat, heat-conducting plate that conducts heat to or from a medium; a passively coolable plate uses only contact with a colder body or cooling circuit without its own actuators. According to a specific embodiment, the passively temperature-controlled plate is made of milled aluminum, rests on the mechanical support device via springs, and is pressed against the actively temperature-controlled plate, particularly designed as a base plate, when the scissor system closes. This embodiment thus forms the first bag abutment and cools the bag solely through heat conduction, while the second, immobile bag abutment is formed by an actively coolable base plate. The spring-loaded mounting of the passively temperature-controlled plate ensures that it deflects slightly when the ice cream solidifies, allowing at least one sensor to precisely detect the end of the process.Furthermore, the spring-loaded plate can automatically return to its original position after ice cream has been dispensed due to the restoring forces of the elastic means. Cooling of the passively temperature-controlled plate

[0063] Alternatively or additionally, it is provided that the passively temperature-controlled plate in the bag-receiving position can be cooled by an actively temperature-controlled plate, wherein the actively temperature-controlled plate is in particular the second bag abutment. If the passively temperature-controlled plate in the bag-receiving position is cooled by an actively temperature-controlled plate, which also forms the second bag abutment, the temperature of the inserted bag drops instantly, which shortens the pre-cooling time and inhibits microbiological growth. Since both plates reach practically the same temperature, a uniform cold clamp is created, which tempers the bag on both sides and thus promotes a fine-crystalline, creamy ice cream texture. At the same time, the identical surface temperatures minimize thermally induced stresses in the frame and prevent condensation from forming on surrounding components.An actively temperature-controlled plate is a plate whose surface is actively and controllably lowered to a defined target temperature using an integrated cooling circuit or Peltier element.

[0064] According to a specific embodiment, the actively temperature-controlled plate acts as an actively temperature-controlled base plate and as a second bag support; it is regulated to approximately -25°C by a spiral evaporator channel containing R-290 refrigerant. The spring-loaded, passively temperature-controlled plate, which serves as the first bag support, rests flat on this base plate when the scissor mechanism closes and absorbs its cold, so that the ice cream bag is cooled on both sides even in the bag-pickup position. Only after reaching approximately -26°C do both plates reopen, leaving the bag between two almost identically cold surfaces and reaching the optimal processing temperature within a few seconds. Passively tempered plate with elastic recovery

[0065] Alternatively or additionally, it is provided that the passively temperature-controlled plate is resiliently mounted on the kneading device, in particular on a turntable formed on the kneading device, via at least one elastic component, in particular a plurality of elastic components. The resilient mounting of the passively temperature-controlled plate via at least one elastic component on the kneading device, in particular on a turntable formed there, effectively dampens vibrations and keeps the contact pressure on the bag constant. Since the elastic components allow a defined axial travel, they compensate for manufacturing and temperature tolerances, which improves process reliability and ice cream texture. The direct coupling to the turntable also reduces the moving mass, whereby the plate reacts more quickly to temperature changes and wear on the bearing points is reduced.

[0066] An elastic component is a resilient machine element, such as a coil spring, disc spring, or rubber spring, that stores energy under load and returns to its original position when the load is removed. A turntable is a circular, rotating support disc mounted on the kneading device that transfers the eccentric stirring torque to downstream components.

[0067] According to a specific embodiment, the passively temperature-controlled plate is suspended from the motor mount of the kneading device via four coil springs as elastic components, allowing it to deflect vertically when the bag is inserted. The motor mount also supports a rotatably mounted aluminum turntable on which the eccentric kneading arm is mounted. This turntable distributes the spring preload evenly across the plate, thereby providing planar cooling of the bag on both sides. The vertical deflection of the plate raises the motor mount slightly, whereupon the limit switches arranged on the kneading device deliver a precise signal and stop the process as soon as the ice cream mixture, in particular the gelato mixture, reaches the desired consistency. Plate swivels when rotating

[0068] Alternatively or additionally, it is provided that the passively temperature-controlled plate is resiliently mounted on the kneading device by at least one elastic component and / or the kneading device is designed such that a pivoting movement of the passively temperature-controlled plate can be generated upon a rotational movement of the kneading device. The resilient mounting of the passively temperature-controlled plate via at least one elastic component on the kneading device ensures that a pivoting movement of the plate induced by the rotational movement of the kneading device maintains constant contact with the bag, whereby the product is kneaded evenly and cooled on both sides. At the same time, the elastic component dampens dynamic forces, thus minimizing vibrations and bearing loads and extending the service life of the assembly.The coupled pivoting movement also allows the plate to automatically move away as the ice cream hardness increases, which reliably triggers limit switches and stops the process precisely.

[0069] A rotational motion is the continuous rotary motion of a body around its own axis. A pivoting motion is the pendulum-like angular motion of a component around a bearing, allowing limited rotation in both directions.

[0070] According to a specific embodiment, the passively temperature-controlled plate is attached to the eccentrically driven kneading device via four coil springs as elastic components; during the 53 min -1During the rapid rotation, the spring kinematics cause the plate to pivot slightly, rhythmically massaging the product. This movement raises the motor-driven holder a few millimeters, whereupon limit switches detect the desired ice cream hardness and deactivate the drive. At the end of the process, the springs automatically return the plate to its original position, so the system is ready for the next cycle without manual adjustment and delivers consistent product quality. Component restoring force less than mean restoring force

[0071] Alternatively or additionally, it is provided that the at least one elastic component applies a component restoring force to the passively temperature-controlled plate, which points from the second bag abutment to the first bag abutment, wherein the component restoring force is lower than the restoring force generated by the at least one elastic means. Applying a specifically adjusted component restoring force to the passively temperature-controlled plate, which acts via an elastic component from the second bag abutment to the first bag abutment and is lower than the restoring force generated by the elastic means(s), ensures that the plate is gently pressed against the bag at all times without overstretching its shell. The lower component restoring force maintains secure contact but allows the plate to give way when the volume of the ice cream mixture changes, thereby avoiding pressure peaks and making the texture more homogeneous.At the same time, the different force levels reduce the load on the bearing points and prevent the stronger elastic means from acting against the sensitive bearing of the passive plate.

[0072] A component restoring force is the force generated by a single elastic component with which this component strives to return to its original position after deformation.

[0073] According to a specific embodiment, a set of softer coil springs, which form the elastic components, exerts a moderate component restoring force on the spring-suspended, passively temperature-controlled plate, while stronger compression springs, which form the elastic means of the support device, brace the entire kneading device vertically against the second bag abutment. As a result, the plate remains in a stable position during the 53-minute -1The platen rests elastically during kneading, but as the ice cream mixture continues to freeze, it can lift millimeters from the first bag support. This movement raises the motor mount and triggers the limit switches for hardness detection. After pressing, the lower component restoring force returns the passively temperature-controlled platen to its original position without impact, while the stronger main springs securely close the entire module against the frame, thus creating consistent starting conditions for the next cycle. Elastic means exerts restoring force via carrier device

[0074] Alternatively or additionally, the elastic means applies the restoring force to at least the first bag abutment via the mechanical support device. Applying a defined restoring force to the first bag abutment via the mechanical support device ensures uniform contact pressure that automatically adapts to changing bag thicknesses and thus stabilizes product quality. Because the elastic means transmits the restoring force directly to the support device, shock loads on bearing points are reduced and vibrations are effectively dampened, thus increasing the service life of the system. Furthermore, the clear force distribution enables a compact design, as no additional actuators are required. Elastic means deflects bag abutment

[0075] Alternatively or additionally, it is provided that the at least one elastic means is designed to deflect at least the first bag abutment, in particular only the first bag abutment, by a force acting on it from the kneading device, which increases with increasing hardness of the ice cream mixture due to increasing mechanical resistance during a cooling and / or kneading process in the ice cream machine. The design, according to which the elastic means is dimensioned such that it deflects only the first bag abutment via an increasing retroactive force originating from the kneading device, brings about adaptive process control: As the hardness of the ice cream mixture increases, its mechanical resistance increases during the cooling and / or kneading process, so that the bag abutment yields proportionally and the ice cream texture remains homogeneous.This targeted deflection prevents overcompression of the bag, reduces torque peaks in the drive, and ensures precise endpoint detection without additional sensors. Furthermore, the system, which only acts on the first bag abutment, minimizes mass inertia, enabling faster control cycles and an energy-saving design. Several elastic means

[0076] Alternatively or additionally, it is provided that the measuring system has at least three, in particular four, elastic means, wherein in particular the elastic means are designed with such a restoring force that the elastic means allow a movement of at least one of the bag abutments in the direction of the bag receiving position when the at least one kneading device experiences greater resistance as a result of the ice cream mixture hardening. In particular, these elastic means are designed symmetrically and arranged on the first bag abutment. The measuring system, which comprises at least three, preferably four elastic means with a defined restoring force, enables at least one of the bag abutments to move in a controlled manner in the direction of the bag receiving position as the resistance of the kneading device against the solidifying ice cream mixture increases.This achieves adaptive force control, which avoids pressure peaks, ensures a consistent ice cream texture, and simultaneously protects the bearings and drive. Furthermore, the multi-spring concept allows for redundancy in the force flow; if one spring fails, the remaining elastic elements take over the restoring force, thus increasing process reliability and system availability. According to one specific embodiment, four spiral coil springs, which form the elastic elements, support the passively temperature-controlled plate and act with identical restoring force on the first bag abutment. As soon as the kneading device reaches 53 min. -1When the machine is decelerated by the solidifying ice cream mixture, the plate deflects towards the bag pick-up position on a spring action. This deflection raises the motor mount by a few millimeters until four limit switches of the measuring system trigger the "Ice cream ready" signal and stop the drive. Thanks to the symmetrical multi-point, especially four-point, springs, the plate remains level, allowing the bag to be compressed evenly by both plates, and the gelato is then completely pressed out without any residue. Symmetrical force distribution

[0077] Alternatively or additionally, it is provided that the plurality, in particular the four, elastic means are positioned such that they produce a symmetrical force distribution with respect to a center of gravity of at least one of the bag abutments, in particular with respect to the center of gravity of the first bag abutment, and / or a rotational or sliding axis guiding said abutment. The positioning of a plurality, in particular four, elastic means such that they produce a symmetrical force distribution with respect to the center of gravity of at least one bag abutment, preferably the first bag abutment, and / or to its guiding rotational or sliding axis, has the advantage that the first bag abutment remains flat during any deflection and no tilting occurs.This symmetrical force distribution prevents local stress peaks, reduces bearing wear, and ensures that the contact pressure remains uniform across the entire contact surface, promoting a homogeneous ice cream texture. At the same time, the multi-point support increases process reliability because incorrect loading of individual springs is automatically compensated by the remaining elastic elements.

[0078] A center of gravity is the point of a body where its mass can be considered concentrated. A rotation axis is the imaginary line around which a component is rotatably mounted; a sliding axis is the line along which a component is guided in translation. Symmetric force distribution refers to the equilibrium of forces in which identical forces act at equal distances around a center of gravity or an axis.

[0079] In a specific embodiment, spring points of the elastic means are located radially on a circle whose center is identical to the axis of rotation of the eccentrically rotating kneading arm, so that under any load a pure lifting moment, but no tipping moment, is created. Processes when a defined consistency value is reached

[0080] Alternatively or additionally, the measuring system comprises a control unit for controlling the drive. Furthermore, the at least one sensor is a limit switch configured to output an electrical signal to the control unit to effect at least one of the following processes: - Completion of an ice cream production process, - Switching off the drive and / or - Starting an ice cream dispensing process when the position and / or movement of at least the first bag abutment corresponds to a predefined position and / or a predefined movement. The combination of a measuring system, an integrated control unit for controlling the drive, and a sensor designed as a limit switch, which emits an electrical signal as soon as the position or movement of the first bag abutment corresponds to the predefined position, ensures highly precise shutdown of the drive, so that an ice cream production process never exceeds the optimal hardening interval.

[0081] This avoids overmixing, unnecessary refrigeration work, and mechanical peak loads, increasing both the energy efficiency and service life of the ice cream machine. At the same time, the control unit can seamlessly start an ice cream dispensing process with the same signal, shortening operating times, minimizing hygiene risks, and ensuring consistently creamy gelato.

[0082] A control unit is an electronic control and regulation element that processes input signals and controls actuators such as the drive. A limit switch is a mechanical limit switch that opens or closes an electrical contact when a defined position is reached. An electrical signal is a voltage or current change transmitted via conductive paths that provides information to the control unit. An ice cream production process encompasses all sub-steps in which the ice cream mixture is frozen, from kneading to turning off the cooling system. An ice cream dispensing process is the process of squeezing the finished gelato mixture from the pouch into the serving container.

[0083] In this specific embodiment, a measuring system consisting of four limit switches mounted on the frame monitors the vertical movement of the spring-loaded motor mount. Their electrical signal is evaluated by the control unit integrated into the main board, which immediately stops the drive as soon as the first bag abutment reaches the predefined upper position. The control unit then automatically activates two stepper motors of an ice cream bag handling mechanism, thus initiating the ice cream dispensing process, in which the ice cream bag is pressed out synchronously and linearly, specifically between two rollers. Cyclic measurement of a defined consistency value

[0084] Alternatively or additionally, it is provided that the at least one sensor and / or the control unit are configured to terminate an ice cream production process when the at least one sensor has measured a defined movement sequence, in particular a defined distance four times cyclically, which can be generated by a rotational movement of the kneading device when a defined consistency characteristic is exceeded. The design according to which the sensor and / or the control unit terminate an ice cream production process as soon as the sensor registers a defined movement sequence, in particular a defined distance four times cyclically, which can be generated by the rotational movement of the kneading device when a defined consistency characteristic of the kneading is exceeded, provides precise, load-dependent shutdown logic.This makes the process independent of rigid time constraints; the system automatically adapts to fluctuating raw material temperatures and prevents overmixing. At the same time, repeated displacement measurement reduces mechanical tolerance influences because the quadruple cyclic signal filters out noise, thus virtually eliminating false shutdowns.

[0085] A motion sequence is the temporal sequence of positions of a component relative to its initial state.

[0086] According to a specific embodiment, the spring-loaded motor mount rises four times in succession by approximately two millimeters each time the resistance of the ice cream mix increases. Each stroke shorts a limit switch, and after the fourth pulse, the control unit sends the shutdown signal to the DC gear motor of the kneading device. This cycle detection records the degree of hardness independently of absolute travel tolerances, because only the repeated exceeding of the defined distance, caused by the rotational movement of the kneading device at increased consistency, triggers the process change, which is more reliable than a simple single-threshold measurement. Sensor directly next to elastic means

[0087] Alternatively or additionally, it is provided that at least one sensor is positioned directly next to the at least one elastic means. Positioning the sensor directly next to the elastic means shortens the signal path, so that vibrations or play in the component assembly hardly distort the measurement result and the control unit reacts more quickly. This allows critically increasing forces to be detected earlier, which shuts down the drive in time and reduces peak mechanical loads. At the same time, this proximity simplifies assembly because the sensor and spring can be integrated into a common holder, optimizing installation space and minimizing potential sources of error – such as loose cables.

[0088] In the technical sense, "direct" means that two elements are adjacent to each other without any additional intermediate parts or functionally relevant distances, or are connected by a direct force or signal flow. Thus, any action is transmitted without any significant delay or distortion by intermediate components.

[0089] According to one specific embodiment, the four limit switches, which serve as sensors, are located directly on the suspension of the spring-loaded motor mount. Each limit switch is mounted a few millimeters next to one of the coil springs, which form the elastic means, and detects its deflection. This close proximity ensures that even minimal spring deflections, triggered by the increasing resistance of the ice cream mixture, reliably deliver an electrical signal to the control unit. Sensor at the movement location of the carrier device

[0090] Alternatively or additionally, it is provided that the at least one sensor is arranged at a respective point on the mechanical support device where the mechanical support device moves due to the force of the elastic means, wherein the sensor is arranged outside a force path on the support device generated by the elastic means. The arrangement of the sensor at a point on the mechanical support device where it moves due to the force of the elastic means, but outside the force path generated by the elastic means, prevents measurement errors caused by direct spring forces and provides an unadulterated movement signal. Since no parasitic loads act on the sensor, its service life is increased, and the control unit can react sensitively to minimal changes in position, whereby the process stops closer to the optimal gelato hardness.In addition, the force path remains unchanged, short and stiff, which preserves the structural strength and prevents additional sensor mounts from increasing the installation space.

[0091] A force path is the line running within a component assembly over which a force is transmitted unhindered from the point of application to the point of force transfer. Each sensor directly on elastic means

[0092] Alternatively or additionally, the measuring system is provided with multiple sensors and multiple elastic means, wherein the multiple sensors, in particular the four, are positioned directly next to the respective elastic means. The arrangement in which the measuring system has multiple sensors and multiple elastic means, wherein in particular the four sensors are each positioned directly next to the respective elastic means, ensures synchronous recording of all spring travels and compensates for manufacturing tolerances radially symmetrically, so that the system switches off reproducibly even with asymmetric loads. This avoids false triggering, extends the service life of the sensors, and accelerates the control behavior because each signal corresponds directly to the local force state of the adjacent elastic means without detours.At the same time, the quadruple redundancy increases functional reliability: If one sensor fails, the remaining three still provide a plausible overall signal, so that the process can be aborted in a timely manner.

[0093] Multiple sensors are a group of at least two, preferably four, limit switches or other signal transmitters that monitor different measuring points in parallel. Multiple elastic means refer to a plurality of resilient components—e.g., coil springs—that exert identical restoring forces on a common component. fixer

[0094] Alternatively or additionally, the measuring system is provided with fixing devices for securing the ice cream bag between the bag abutments in the bag kneading position. The fixing devices secure the ice cream bag in the bag kneading position with a positive and non-positive fit between the bag abutments, preventing it from slipping during the rotational movement. This keeps pressure and temperature constant throughout the entire kneading time, promoting a homogeneous ice cream texture. At the same time, the defined fixing reduces shear forces acting on the bag seam and extends the service life of the packaging material.

[0095] Fixing agents are structural elements that keep a component stable in position and shape during a process step.

[0096] According to a specific embodiment, two opposing rubber rings press the ice cream bag flush between the passively and actively temperature-controlled platens in the bag kneading position, preventing any relative movement while the kneading device rotates. The control unit monitors the four limit switches of the measuring system; as soon as the bag no longer yields thanks to the locking devices, it stops the drive and starts the pressing process. After the ice cream has been dispensed, the rubber rings relax their tension, allowing the empty bag to be easily removed without having to readjust the system. Hollow is fixative

[0097] Alternatively or additionally, the securing means are configured as a recess in the second bag support and a pressure means interacting with the recess, wherein the recess has a negative contour to match the contour of the ice cream bag. The recess with the negative contour fits smoothly around the contour of the ice cream bag, so that the pressure means distributes even pressure and prevents wrinkles. The positive grip facilitates correct insertion of the bag and speeds up setup times. Furthermore, the negative contour improves heat transfer because dead spaces are avoided and the bag is in constant contact with the active cooling surface.

[0098] A recess is a receiving surface recessed into a component for positioning an object. A clamping element is a movable element that provides a counterforce to press a component into the recess. A contour refers to the three-dimensional shape or line of a surface. A negative contour is a shape that is the mirror image of the original contour, allowing for precise insertion.

[0099] According to one specific embodiment, an active copper evaporator plate forms a shallow depression in the center, the circular negative contour of which is tailored to the ice cream bag. A spring-loaded aluminum plate acts as a pressure element from above, pressing the bag into the depression when the scissor mechanism closes. The circumferential negative contour ensures full-surface heat transfer, allowing the mixture to reach the target temperature of -25 °C more quickly and shortening the process cycle. Trough is actively tempered plate

[0100] Alternatively or additionally, it is provided that one base of the trough is formed by the actively temperature-controlled plate of the second bag abutment. If the base of the trough is formed by the actively temperature-controlled plate, the cold is transferred directly to the largest contact surface, which minimizes the freezing gradient. This reduces ice crystal growth and ensures a particularly creamy gelato structure. Furthermore, the direct heat dissipation lowers the energy consumption of the refrigeration system, as smaller temperature differences need to be compensated. A base is the lower boundary surface of the trough or a cavity formed between the two bag abutments when the bag-kneading position is present. According to one specific embodiment, a spiral-milled copper evaporator plate acts as the actively cooled base of the trough and is regulated to -25°C by an R-290 refrigeration circuit. Fixing agents are guide pins

[0101] Alternatively or additionally, the fixing means are formed by guide pins arranged on the first and / or second bag abutments, wherein the guide pins are arranged and configured to engage with a sealing edge of the ice cream bag. The guide pins engage with the sealing edge of the ice cream bag and fix it securely in position and shape without touching the product chamber, thus preserving sterility. Since the forces are introduced exclusively via the reinforced sealing edge, the flexible bag wall remains free of point loads and can bulge elastically when pressure increases. In addition, the pins serve as a centering aid, ensuring that the bag is always positioned precisely between the bag abutments and creating reproducible process conditions.

[0102] Guide pins are pin-shaped centering elements that engage in receiving holes or edge recesses of a workpiece.

[0103] According to a specific embodiment, four tapered guide pins are arranged on the underside of the passive plate; they engage four corresponding indents of the sealing edge of the 100 ml bag and prevent any twisting during kneading. When the ice cream mix solidifies, the pins evenly transfer the vertical spring forces to the sealing edge, causing the motor mount to lift in a defined manner and the limit switches to generate the shutdown signal. After the squeezing process is complete, the guide pins automatically release the emptied bag, allowing it to be removed without tools and the next cycle to begin. Stiffening element on the sealing edge

[0104] Alternatively or additionally, the ice cream bag is provided with at least one stiffening element formed on the sealing edge. A stiffening element increases the flexural rigidity of the sealing edge and transmits process forces over a large area, reduces local stress peaks, and prevents leaks, thereby extending the service life of the bag. At the same time, the defined stiffness creates reproducible sensor paths so that the limit switch detects the exact degree of hardness and stops the production process in an energy-efficient manner. According to a specific embodiment, an annular, multi-layer plastic reinforcement ring occupies almost the entire length of the sealing edge and is held in place by four conical guide pins on both plates when the ice cream machine is closed, allowing the spring-loaded motor mount to perform lifting movements without twisting.According to another specific embodiment, a thick-walled outlet flange, together with the heated sealing edge, forms an integrated stiffening element that centers the bag during squeezing and maintains a constant sensor path, allowing the control unit to dispense the ice cream with pinpoint accuracy. Finally, the rigid edge zone ensures that no residual product remains in folds after emptying, maintaining the high hygiene standards of the ice cream machine and facilitating the next cycle without manual cleaning. Stiffening element as clamping base

[0105] Alternatively or additionally, the stiffening element is designed such that it forms a clamping base between the bag abutments, so that a change in the 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, allowing the sensor to detect any change in position more reliably, enabling precise process shutdown. The fixation distributes the forces evenly, preventing overloading of the sealing edge and maintaining tightness. At the same time, the rigid position improves heat transfer to the ice cream mixture, which shortens the freezing time.

[0106] A clamping base is the defined section of the ice cream bag that is held force-fit between the bag abutments.

[0107] According to a specific embodiment, four conical guide pins of the passively temperature-controlled 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. Length of the stiffening element

[0108] Alternatively or additionally, the stiffening element extends over a sealing edge length in a range of fifty percent to ninety-five percent, in particular over the entire sealing edge length. The stiffening extended to at least half the sealing edge length increases the flexural rigidity of the edge, whereby the clamping base remains dimensionally stable under high internal pressure. This improves the kneading effect because the ice cream bag cannot escape and a homogeneous ice cream structure is created. Furthermore, the long stiffening zone reduces wear on the bag abutments because the forces are introduced over a large area. According to a specific embodiment, an annular plastic reinforcement ring extends as a stiffening element over almost the entire sealing edge length and is gripped by circumferential rubber seals of the active and passive plates. Stiffening element is sealing edge and / or outlet device

[0109] Alternatively or additionally, 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 eliminates the need for separate components and simplifies production, as fewer joining processes are required. Sealing is increased because no additional interfaces are created. Furthermore, a rigid outlet device enables precise dosing of the ice cream, which improves the appearance. An outlet device is the outlet zone firmly formed on the ice cream bag through which the ice cream is dispensed. According to a specific embodiment, an outlet device designed as a thick-walled outlet flange, together with the heated sealing edge, forms an integrated stiffening element that is held in place by four centering pins.The rigid flange prevents lateral deflection when an ice cream bag handling mechanism builds up pressure, keeping the sensor travel constant and allowing the control unit to optimally time the squeezing process. Centering agent

[0110] Alternatively or additionally, the ice cream bag is provided with at least two, in particular three or four, centering means, in particular centering recesses, arranged on the sealing edge, which serve to fix the packaging material layers to the bag abutments. The centering means precisely align the ice cream bag with the bag abutments, preventing the packaging material layers from slipping during the kneading and cooling process. This ensures a uniform application of force to the sealing edge, which maintains the tightness of the ice cream bag. At the same time, the centering recesses shorten setup time because the operator can insert the ice cream bag without manual adjustment.

[0111] Centering recesses are recessed areas of the centering device which accommodate conical centering pins.

[0112] In a specific example of an ice cream bag used, four centering recesses engage with corresponding centering pins of the bag abutments and thus fix the packaging material layers in an XY plane. Centering device is outlet device

[0113] Alternatively or additionally, one of the centering means is an outlet device for discharging the ice cream mixture after the ice cream has been produced. The centering means designed as an outlet device combines the functions of centering and discharge, thus saving installation space. The ice cream mixture leaves the ice cream bag in a controlled manner, so that neither air bubbles nor residues remain. This reduces the amount of cleaning required for the ice cream machine. The outlet device can be an opening unit passed through the packaging material layers, which provides a directed flow path when the ice cream mixture is pressurized. The centering means designed as an outlet device combines the functions of centering and discharge, thus saving installation space. The ice cream mixture leaves the ice cream bag in a controlled manner, so that neither air bubbles nor residues remain.This reduces the amount of cleaning required for the system.

[0114] One of the front centering troughs is combined with a tapered A, which serves as an outlet. After the ice cream is finished, an ice cream bag handling mechanism can move the ice cream bag toward the outlet, whereupon the ice cream mixture is spirally conveyed into the cup by the rib structure of the outlet. The centering function is maintained because the outlet remains anchored in the centering device. Sealing edge adapted to kneading device

[0115] Alternatively or additionally, it is provided that the sealing edge is designed to be adapted to the at least one kneading device. The adaptation of the sealing edge to the kneading device creates a positive coupling, whereby the ice cream bag is precisely guided during kneading. The quality of the ice cream mixture is thus improved. At the same time, the precisely fitting geometry reduces friction losses between the bag wall and the kneading device, thereby lowering energy consumption. Furthermore, the adapted design facilitates the reproducible detection of the change in position of the bag abutment because deformation of the sealing edge is minimized. According to a specific embodiment, the sealing edge has four circular arc-shaped indents that exactly correspond to the conical guide pins of the kneading device arranged on the passive plate, so that the bag can be fixed without play when the ice cream machine is closed. Packaging material

[0116] Alternatively or additionally, it is intended that the packaging material from - single-layer polyethylene, in particular low-density polyethylene, or - multi-layer polyethylene, in particular low-density polyethylene. The use of packaging material made of single-layer polyethylene, in particular low-density polyethylene, or multi-layer polyethylene, in particular low-density polyethylene, reduces the risk of cracking because the material has a high elongation at break. This reduces heat transfer, so that the ice cream mix stays in its optimal temperature window for longer. Polyethylene is a thermoplastic made up 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 made from a three-layer low-density polyethylene composite film whose inner sealing layer forms a hermetic seal, while the outer layer provides mechanical stability and a middle layer acts as a barrier against oxygen. Packaging material thickness

[0117] Alternatively or additionally, the packaging material can have a thickness in the range of 60 micrometers to 100 micrometers, particularly in the range of 70 micrometers to 80 micrometers. This selected thickness stabilizes the ice cream bag against puncture by the guide pins and simultaneously allows for elastic yield when the bag abutments compress the bag, thus dampening process forces. The moderate material cross-section shortens the thermal diffusion distance, allowing the ice cream mixture to cool more quickly to freezing temperature, thus saving energy.

[0118] Thickness is the dimension of a flat body measured perpendicular to the area between two opposite surfaces.

[0119] According to a specific embodiment, the ice cream bag comprises a three-layer low-density polyethylene composite film with a total thickness of approximately 75 micrometers. The inner sealing layer provides hermetic sealing, while the outer layer provides abrasion resistance. The packaging material layer slides over the actively cooled copper plate without wrinkling, allowing the ice cream mixture to solidify to minus twenty-five degrees Celsius in less than two minutes. Properties of the packaging material

[0120] Alternatively or additionally, the packaging material must have a modulus of elasticity of 200 to 300 MPa, a tensile strength of 10 to 30 MPa, and an elongation at break of 400 to 600 percent in accordance with DIN EN ISO 527-3:2019-01. The high modulus of elasticity gives the packaging material sufficient rigidity so that the sealing edge keeps the clamping base dimensionally stable and at least one sensor reliably detects small position changes, thus increasing process reliability. The medium tensile strength prevents the bag from tearing, while the bag abutments build up pressure, allowing the ice cream mix to be kneaded without loss. The high elongation at break allows the bag to yield in a controlled manner, thereby dampening shock loads on the kneading device and extending the service life of the system.

[0121] Elastic modulus is the material constant that describes the relationship between stress and strain in the linear elastic range. Tensile strength is the maximum mechanical stress a material can withstand in a tensile test before breaking. Elongation at break is the percentage change in length of a specimen at break in a tensile test. DIN EN ISO 527-3:2019-01 is an international testing standard that regulates the method for determining the tensile properties of plastic packaging material layers and sheets. Pressure-compliant seal edge

[0122] Alternatively or additionally, it is provided that the sealing edge has at least one pressure-compliant sealing edge which is designed to release an opening depending on the pressure when a defined internal pressure is exceeded, wherein the pressure-compliant sealing edge is designed to withstand a kneading pressure applied by the at least one kneading device which is less than the defined internal pressure. The pressure-compliant sealing edge reliably withstands the kneading pressure so that the ice cream mixture remains securely enclosed by the sealing edge and / or the packaging material layers during kneading, which creates a clean process environment. It only opens when the internal pressure is exceeded, whereby the ice cream emerges at exactly the right time and achieves a constant texture. At the same time, the internal pressure threshold serves as a passive safety valve which protects the bag from overloading and increases the service life of the sealing edge.The pressure-compliant seal edge is thus a flexibly designed section of the seal edge that can deform and open in a controlled manner as pressure increases. The internal pressure is the pressure within the ice cream bag, which is built up by kneading and freezing the ice cream mix. The opening is the exposed passage for the ice cream created by breaking the seal edge. Kneading pressure is the pressure exerted by the kneading device on the ice cream mix during the kneading process. Proportion of ice cream mass in the ice cream mixture

[0123] Alternatively or additionally, the ice cream mixture contains a proportion of 60 to 70 percent of a liquid and / or a solid and 30 to 40 percent of an inert gas, particularly nitrogen. This defined composition ensures that the ice cream mixture contains sufficient inert gas during kneading to form a fine cell structure, which increases the creaminess of the ice cream. The range of liquid or solid content allows for recipe variations without changing the amount of gas, thus keeping process parameters constant. Furthermore, the limited gas content results in a higher density than conventional ice cream, which enhances the flavor.

[0124] A liquid is a substance that flows at room temperature and whose molecules exhibit only weak cohesive forces. A solid is a state of matter with a fixed form and low particle mobility. An inert gas is a largely chemically unreactive gas that does not affect process reactions. Nitrogen is a diatomic inert gas that makes up 70 percent of the Earth's atmosphere and is approved for use in foodstuffs as food gas E 941. Proportion is the percentage by mass or volume of a component within a mixture.

[0125] According to a specific embodiment, the ice cream mix contains 65 percent UHT-treated base liquid and 35 percent nitrogen, which ensures that it lies exactly within the specified proportion range. The kneading device performs eccentric kneading at 53 revolutions per minute, whereby the nitrogen volume is microfinely dispersed in the liquid, forming a homogeneous texture. Particularly preferably, the ice cream mix contains 65 percent of a liquid and / or a solid and 35 percent of an inert gas, in particular nitrogen. Short description of the drawings

[0126] The invention will be explained in more detail below with reference to preferred embodiments and the accompanying drawings. The term "figure" is abbreviated to "Fig."

[0127] The drawings show Fig. 1 is a schematic sectional view with respect to a cutting axis SA of an embodiment of the measuring system; Fig. 2a a further schematic plan view of the embodiment of the measuring system; Fig. 2b a schematic front view of the embodiment of the measuring system; Fig. 3 a further schematic sectional view with respect to a cutting axis SC of the embodiment of the measuring system; Fig. 4a is a schematic plan view of a first embodiment of an ice cream bag; Fig. 4b is a schematic view of an outlet device of the ice cream bag according to a possible embodiment; Fig. 4c is a schematic plan view of a second embodiment of the ice cream bag; Fig. 4d is a schematic plan view from a different perspective of the second embodiment of the ice cream bag; Fig. 5a is a schematic view of the ice cream kneading system according to an embodiment during the execution of a first method step; Fig. 5b is a schematic view of the ice cream kneading system according to the embodiment during the execution of a second method step; Fig. 5c is a schematic view of the ice cream kneading system according to the embodiment during the execution of a third method step; Fig. 5d is a schematic view of the ice cream kneading system according to the embodiment during the execution of a fourth method step; Fig. 5e is a schematic view of the ice cream kneading system according to the embodiment during the execution of a fifth method step; Fig. 5f is a schematic view of the ice cream kneading system according to the embodiment during the execution of a sixth method step; Fig. 5g is a schematic view of the ice cream kneading system according to the embodiment during the execution of a seventh method step; Fig. 5h is a schematic view of the ice cream kneading system according to the embodiment during the execution of an eighth method step; Fig. 5i is a schematic view of the ice cream kneading system according to the embodiment during the execution of a ninth method step; Fig. 5j is a schematic view of the ice cream kneading system according to the embodiment during the execution of a tenth method step; Fig. 5k is a schematic view of the ice cream kneading system according to the embodiment during the execution of an eleventh method step; Fig. 51 is a schematic view of the ice cream kneading system according to the embodiment during the execution of a twelfth method step; and Fig. 5m is a schematic view of the ice cream kneading system according to the embodiment during the execution of a thirteenth method step. Detailed description of the implementation examples

[0128] The described embodiments are merely examples which can be modified and / or supplemented in many ways within the scope of the claims. Each feature described for a specific embodiment can be used independently or in combination with other features in any other embodiment. Each feature described for an embodiment of a specific claim category can also be used correspondingly in an embodiment of a different claim category. Where appropriate, the sections of the device / packaging in all figures, but not exclusively, have been provided with reference symbols. For the sake of clarity, however, sections with the same name have only been provided with reference symbols in part, in particular where also mentioned in the description of the figures.

[0129] The Fig. 1 shows a partially sectioned side view of an embodiment of the measuring system 1. The figure shows the measuring system 1 in a half-sectioned view. The first bag abutment 3 is designed above the ice cream bag 2 as a kneading device 7 with a passively temperature-controlled plate 12. The first bag abutment 3 is located here in the bag-kneading position K, in which it clamps the ice cream bag 2 together with the second bag abutment 4, an actively temperature-controlled plate 13, in a form-fitting and force-fitting manner. The ice cream bag 2 filled with ice cream mixture 2a lies between the two bag abutments 3, 4, so that the kneading and cooling forces are directly introduced into the ice cream mixture 2a. Several elastic means 5, designed as vertically tensioned helical springs, continuously apply the restoring force K34 to the first bag abutment 3 in the direction of the second bag abutment 4.If the mechanical kneading resistance within the ice cream bag 2 increases during the kneading and cooling process, the first bag abutment 3 lifts slightly against the spring force and thus moves from the bag kneading position K back towards the higher bag receiving position A (see for example . Fig. 5a). This lifting movement is detected by several sensors 6 in the form of limit switches mounted on the frame 11, which register the exact moment at which the consistency characteristic of the ice cream mixture 2a is reached. To the right of the assembly, a drive 8 can be seen, which drives the kneading device 7 via a vertical shaft. The sensors 6, rigidly fixed to the frame 11, together with the elastically flexible means 5, form a closed measuring system 1, the output signal of which directly triggers a control system (not shown) to terminate the kneading process. The coordinated spring constants and the flat support of the ice cream bag 2 create a reproducible force-displacement curve that precisely determines the hardness of the resulting ice cream, regardless of the room temperature or bag batch.

[0130] Centrally located is the kneading device 7, which is movable about the rotational axis R perpendicular to the surfaces of the plates 12, 13 or a main extension plane of the mechanical support device 10 and simultaneously forms the first bag abutment 3. The kneading device 7 carries the passively temperature-controlled plate 12. The passively temperature-controlled plate 12 is connected to the bag support 3 by elastic components 14 (see e.g. Fig. 5a) is spring-mounted on a rotary disk 7b of the kneading device 7. The elastic components 14 apply a component restoring force to the passively temperature-controlled plate 12, which extends from the second bag abutment 4 to the first bag abutment 3. The component restoring force is less than the restoring force generated by the four elastic means 5.

[0131] The kneading device 7 has at least one kneading arm 7b, in the present embodiment exactly one kneading arm 7b, which, while rotating in an eccentric path, periodically presses the outer surface of the ice cream bag 2 and thereby finely distributes the gas bubbles dispersed in the ice cream mixture. The kneading arm 7b acts on an outer surface of the ice cream bag 2, i.e. on a surface of the packaging material layer 2b1 or 2b2 which is located outside a receiving chamber or gross volume formed by packaging material layers 2b1, 2b2 with ice cream mixture 2a. In other words, the kneading arm 7b does not come into contact with the ice cream mixture 2a during kneading. The kneading device 7 rests via a radial sliding and axial bearing 9 in a force-fitting manner on a rigid, mechanical support device 10. The bearing 9 has ball bearings 9a, wherein in the Fig. 1 shows an example of a section of a ball bearing 9a.

[0132] The mechanical support device 10, in turn, supports the laterally flanged DC drive 8, so that all reaction moments during kneading are short-circuited within the support chain and do not pass to the frame 11. Four elastic elements 5, designed as helical springs and arranged between the mechanical support device 10 and the frame 11, apply the defined restoring force to the first bag abutment 3, which in this case points in the same direction as a normal from a first main extension plane extending through the mechanical support device 10. The restoring force presses the kneading device 7 into the bag kneading position K while simultaneously allowing for a resilient compliance. If the mechanical resistance of the ice cream mixture increases as crystallization progresses, the kneading device 7 transmits a force to the support device 10 that counteracts the restoring force of the elastic elements 5.The elastic means 5 compress, whereby the first bag abutment 3 is deflected from the kneading position K toward the bag receiving position A. This lifting movement is detected by sensors 6 mounted on the frame 11 and serves as a measurement variable for the consistency parameter.

[0133] The second bag support 4 is formed as an actively temperature-controlled plate 13, designed as a copper evaporator plate, firmly screwed to the frame 11. The second bag support 4 forms an immovable reference plane against which the first bag support 3 rests flush when the ice cream bag 2 is inserted, so that the ice cream bag 2 is precisely positioned before the process. During the kneading and cooling process, the two bag supports 3, 4 act like cold tongs: The lower actively temperature-controlled plate 13 absorbs heat via an integrated R-290 evaporator channel. The upper passively temperature-controlled plate 12, configured on the kneading device 7, passively dissipates it, and the rotating pressing movement of the passively temperature-controlled plate 12 simultaneously homogenizes the ice cream mixture 2a in the ice cream bag 2. A pivoting movement of the passively temperature-controlled plate 12 can be generated during a rotational movement of the kneading device 7.

[0134] The elastic means 5 are tuned in such a way that a measurable deflection only occurs when the kneading resistance increases significantly. This creates a clearly defined switching signal independent of temperature or packaging material layer thickness tolerances of the ice cream bag 2. The complete mechanical integration of drive 8, bearing 9, and sensors in the support device 10 keeps the force path short, the assembly easy to service, and the measurement accuracy high.

[0135] In the Fig. 2a, Fig. 2b and Fig. 3 the structure of the measuring system 1 can be further understood. In particular in the Fig. 2a and Fig. 3 shows that the sensors 6 are four limit switches. The sensors 6 are connected to the mechanical support device 10 and to the frame 11. The sensors 6 can, for example, have a spring-loaded plunger, each of which is guided vertically against a sensor head. As soon as the support device 10 deviates by a few millimeters due to increasing kneading resistance via the elastic means 5, the sensor head actuates the microswitch and closes a potential-free contact. Due to their defined switching point hysteresis, the sensors deliver a clear binary signal, which the control system uses to deactivate the drive 8 and start the pressing process of the ice cream mixture.

[0136] The elastic means 5 consist of four parallel helical compression springs, each inserted in a cylindrical guide bushing and supported at both ends by plate plates. Each spring is pretensioned such that it presses the first bag abutment 3 against the second bag abutment 4 with a constant restoring force. The four elastic means 5 are positioned such that they effect a symmetrical force distribution with respect to the center of gravity of the first bag abutment 3 and a rotational or sliding axis guiding it. If the internal pressure of the ice cream mixture 2a increases, the springs are compressed and enable a defined deflection of the support device 10. Once relieved of pressure, the springs automatically retract and return the system to its starting position without the need for manual adjustment. The symmetrical four-point arrangement ensures an even force distribution around the center of gravity of the assembly.

[0137] From the Fig. 1 to 3, it can be seen that each of the four sensors 6 is arranged at a respective point on the mechanical support device 10 where the mechanical support device 10 moves as a result of the force of the elastic means 5, wherein each sensor 6 is arranged outside a force path on the support device 10 generated by the respective elastic means 5.

[0138] In the Fig. 4a and Fig. 4b shows various views of the ice cream bag 2 according to a possible embodiment. The ice cream bag 2 comprises: a first packaging material layer 2b1, which can be Fig. 4a, Fig. 4c and Fig. 4d in a plan view, and a second packaging material layer 2b2, which is connected on one side to the first packaging material layer 2b1, and which, viewed from the plan views, is below the first packaging material layer 2b1.

[0139] Both packaging material layers 2b1 and 2b2 are made of a single packaging material 2b. The packaging material layers 2b1, 2b2 are connected to one another along a sealed edge 2c extending in a closed shape, thereby defining a closed gross volume or receiving chamber for the ice cream mixture 2a. The gross volume can be filled via a filling area 2d. After filling with the ice cream mixture 2a, the filling area 2d is sealed and thus closed. The filling area 2d then has a similar pressure resistance to the sealed edge 2c, with the sealing area 2d being excluded from this pressure resistance property.

[0140] The packaging material 2b and the sealing edge 2c have a shape, a surface stiffness, and strength which, in conjunction with the at least one elastic means 5 of the measuring system 1, cause the increasing kneading resistance of the ice cream mixture 2a during the kneading and cooling process to trigger a movement of the first bag abutment 3 from the bag kneading position K toward the bag receiving position A. In the present exemplary embodiment, the ice cream bag 2 has a flat body, similar to a flat circular cylinder. However, the flat circular cylinder does not have a lateral surface; instead, the circular top surfaces merge into the sealing edge 2c via rounded portions, and the circular roof surfaces adjoin one another via the sealing edge 2c. The ice cream bag 2 has a gross volume sufficient to hold 100 ml of the ice cream mixture 2a.

[0141] The packaging material 2b consists of single-layer polyethylene, in particular low-density polyethylene, or multi-layer polyethylene, in particular low-density polyethylene. The packaging material 2b has a thickness in the range of 60 micrometers to 100 micrometers. Furthermore, the packaging material 2b has a modulus of elasticity of 200 to 300 MPa, a tensile strength of 10 to 30 MPa, and an elongation at break of 400 to 600 percent according to DIN EN ISO 527-3:2019-01.

[0142] Depending on the shape and gross volume, the two bag abutments 3 and 4 of the measuring system 1 also have adapted inner contours. The passively and actively temperature-controlled plates 12, 13 and a structure surrounding them are adapted accordingly. The passively and actively temperature-controlled plates 12, 13 rest against the ice cream bag 2 in the bag-kneading position K. In the bag-kneading position K, the ice cream bag 2 can still be enclosed and fixed by the mechanical support device 10, optionally by the frame 11, and by the actively temperature-controlled plate 13.

[0143] The ice cream bag 2 has a stiffening element 2e formed on the sealing edge 2c. In the present embodiment, the stiffening element 2e is formed on the entire sealing edge 2c. In other words, the sealing edge 2c forms a first stiffening element 2e1. The type of connection between the two packaging material layers 2b1, 2b2 and the configuration of the packaging material layers 2b1, 2b2 together form the first stiffening element 2e1.

[0144] One possibility for stiffening the sealing edge 2c of two LDPE packaging material layers, which form the first and second packaging material layers 2b1, 2b2, with a thickness of approximately 60 µm to 100 µm as a first stiffening element 2e1, is to apply a wide double heat-sealed seam of eight to ten millimeters. The locally double material layer crystallizes more strongly upon cooling. An equally effective solution is to place a coextruded strip of LDPE between the packaging material layers, which, during subsequent welding, fuses together with the two main layers to form a three-layer, particularly rigid ring. Alternatively, a thin hot-melt bead of LDPE can be extruded onto the future edge before sealing. After fusion, this melt thread increases the area moment of inertia of the sealed area, but remains completely pure and recyclable.Another method uses a sealing tool with transverse embossing ribs: During welding, the tool embosses a fine groove profile into the double layer of packaging material, creating a bead-like geometry that significantly increases rigidity without the need for additional material. Finally, before welding, the sealing edge 2c can be folded inward by 180 degrees to form the first stiffening element 2e1, so that four material layers lie on top of each other. The resulting multi-fold seal produces a thickened, highly rigid edge that reliably provides the clamping base required by measuring system 1 and can be implemented using standard form-fill sealers.

[0145] The first stiffening element 2e1 is designed such that it forms a clamping base between the bag abutments 3, 4 such that a change in the position of at least one bag abutment 3, 4 can be detected by the four sensors 6. The first stiffening element 2e1 extends over a complete sealing edge length of the sealing edge 2c.

[0146] Additionally, a second stiffening element 2e2 is formed by an outlet device 15 of the ice cream bag 2. The second stiffening element 2e2 is connected to the ice cream bag 2 such that it directly adjoins the first stiffening element 2e1 on both sides. The first stiffening element 2e1 encloses the gross volume / receiving chamber for the ice cream mixture 2a.

[0147] The ice cream bag 2 of the first embodiment further comprises two centering means 2c1, arranged in particular on the sealing edge 2c, in this case configured, among other things, as centering troughs, for securing the packaging material layers 2b1, 2b2 to the bag abutments 3, 4 of the measuring system 1. Another of the centering means 2c1 is the outlet device 15 for discharging the ice cream mixture 2a after the ice cream has been prepared. The design of the sealing edge 2c itself can also have a centering effect. In this case, the sealing edge 2c is circular in sections. A radius of the circle enclosed by the sealing edge 2c is greater than or equal to a length of the mixing arm of the kneading device 7.

[0148] The sealing edge 2c has a pressure-compliant sealing edge 2c2, which is designed to release an opening depending on the pressure when a defined internal pressure is exceeded. The pressure-compliant sealing edge 2c2 is designed to withstand a kneading pressure applied by the at least one kneading device 7 that is less than a defined internal pressure. In other words, the pressure-compliant sealing edge 2c2 forms a deliberately weakened zone in the sealing edge 2c, which acts like a safety valve: It remains closed as long as only the kneading pressure applied during kneading is applied. The "defined internal pressure" is the higher limit pressure that only builds up when an ice cream bag handling device actively squeezes the frozen ice cream bag.By squeezing out, a pressure is exerted on the ice cream bag 2 which exceeds the regular kneading pressure and is selected such that the sealing edge 2c2 only gives way when the ice cream is actually to be dispensed. The kneading device 7 kneads the ice cream mixture 2a intensively, but only generates the lower kneading pressure which the sealing edge 2c2 can withstand without damage, so that no unwanted opening occurs during the cooling and kneading process. If the internal pressure due to the targeted squeezing exceeds this limit, the sealing edge 2c2 opens depending on the pressure and releases a defined opening through which the ready-to-eat ice cream is dispensed from the outlet device 15 (see . Fig. 4b) can escape.

[0149] In the Fig. 4c and Fig. 4d shows an ice cream bag 2 of a further embodiment.

[0150] The ice cream mixture 2a contains 65 percent of a liquid and / or a solid and 35 percent of nitrogen.

[0151] With reference to the Fig. 5a to 5m briefly describe the manufacturing process for the ice cream.

[0152] The manufacturing process begins with the ice cream machine moving the measuring system 1 into its closed starting position: The first bag abutment 3 in the form of the kneading device 7 with the passively temperature-controlled plate 12 rests force-fittingly on the second, actively temperature-controlled bag abutment 4; both plates 12, 13 thus form a thermal unit. After reaching the target temperature of -26 °C, the first bag abutment 3, which is spring-loaded via the elastic means 5, opens automatically, whereupon an ice cream bag handling device 20 guided on the mechanical support device 10 moves between the two bag abutments 3, 4 and stops in a front position. A user of the ice cream machine now places the ice cream bag 2 with the ice cream mixture into an input device (not shown).The ice cream bag handling mechanism 20 grips the ice cream bag 2 at the sealing edge 2c and moves linearly backward until the ice cream bag 2 is completely placed between the bag abutments 3, 4. The ice cream bag 2 is thus in the bag receiving position A. Subsequently, the first bag abutment 3 and the kneading device 7 close onto the second bag abutment 4, so that the bag 2 is transferred to the bag kneading position K. At the same time, the rotational movement around the vertical axis R starts, whereby the kneading device 7 homogenizes the ice cream mixture 2a by periodically pressing it against the outer surface of the ice cream bag 2a, while the actively temperature-controlled plate 13 of the second bag abutment 4 actively cools the ice cream mixture 2a.As soon as the mechanical kneading resistance rises to a defined level due to the solidification of the ice cream mixture 2a, a defined return force acts on the resilient elastic means 5. The first bag abutment 3 rises slightly, the sensors 6 mounted on the frame 11 detect the predetermined change in travel and signal the control system to end the kneading process. Immediately thereafter, the kneading device 7 rises completely, the ice cream handling mechanism 20 begins to move and evenly presses the ice cream through the fixed outlet. When a bag holder of the ice cream bag handling mechanism 20 reaches the frontmost limit switch position, the holder stops its advance movement and releases the now empty ice cream bag 2, which is ejected without residue.

[0153] Finally, the food bag handling mechanism 20 returns to its starting position, the first bag abutment 3 rests again on the second bag abutment 4, and the measuring system 1 moves into the closed parking position, preventing condensation on the plates 12, 13 and maintaining the temperature at -26 °C. This thermally couples the bag abutments 3, 4 again, providing sterile starting conditions for the ice cream machine, and allows it to begin a new ice cream production cycle without intermediate cleaning. List of reference symbols 1 measuring system 2 ice cream bags / bags 2a Ice cream mix 2b Packaging material 2b1 first packaging material layer of the packaging material 2b2 second packaging material layer of the packaging material 2c seal edge 2c1 Centering device 2c2 pressure-compliant seal edge 2d Filling area for filling the ice cream bag with ice cream 2nd stiffening element 2e1 first stiffening element 2e2 second stiffening element 3 first bag abutment 4 second bag abutment 5 elastic agent 6 Sensor 7 Kneading device 7a turntable 7b Mixing arm 8 Drive 9 camps 9a ball bearing 10 mechanical support device 11 frames 12 passively tempered plates 13 actively temperature-controlled plates 14 elastic component 15 Outlet device / outlet 20 Ice cream bag handling mechanism K34 Direction of the restoring force of the elastic means R Rotation axis of the kneading device SA Cutting axis through the shaft of the mixing element in a first direction SB Cutting axis through the shaft of the mixing element in a second direction SC cutting axis parallel through cutting axis SA through the elastic means QUOTES CONTAINED IN THE DESCRIPTION

[0000] This list of documents submitted by the applicant was generated automatically and is included solely for the convenience of the reader. This list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions. Cited non-patent literature

[0000] DIN EN ISO 527-3:2019-01 [0120, 0121]

Claims

[1] Measuring system (1) for an ice cream machine, designed to automatically determine a consistency characteristic of an ice cream mixture contained in a bag (2) during a kneading and cooling process, the measuring system (1) comprising: a first bag abutment (3) and a second bag abutment (4), wherein the bag abutments (3, 4) are designed to support the bag (2) during the kneading and cooling process, wherein at least the first bag abutment (3) is movable between a bag receiving position (A) and a bag kneading position (K), and at least one elastic means (5) which applies a restoring force (K34) to the first bag abutment (3) acting in the direction of the second bag abutment (4), wherein the increasing mechanical kneading resistance of the ice cream mixture during the kneading and cooling process causes a displacement of the first bag abutment (3) from the bag kneading position (K) back towards the bag receiving position (A); and at least one sensor (6) for detecting a position and / or movement of the first bag abutment (3). [2] Measuring system (1) according to claim 1, comprising at least one kneading device (7) movable about a rotation axis (R), wherein the axis of rotation (R) is perpendicular to a main extension plane of the second bag abutment (4), wherein the kneading device (7) is designed and arranged such that during its rotational movement it mixes the ice cream mixture within the bag (2) by applying force to an outer surface of the bag (2); wherein in particular the kneading device (7) forms the first bag abutment (3) or the kneading device (3) is a part of the first bag abutment (3); and a drive (8) for generating the rotational movement of the kneading device (7). [3] Measuring system (1) according to claim 1 or 2, wherein at least one of the bag abutments (3, 4), in particular the kneading device (7), is connected to a mechanical support device (10) and is guided on the support device (10) and / or is movably mounted via a bearing (9); wherein in particular the mechanical support device (10) is designed to mechanically support the drive (8) of the kneading device (7), wherein in particular the drive (8) is fastened to the mechanical support device (10) or the mechanical support device has a housing of the drive (8); wherein in particular the kneading device (7) is connected to the drive (8) via the bearing (9) in a force-transmitting manner; wherein in particular at least one of the bag abutments (3, 4) or both bag abutments (3, 4) is / are movably mounted on a frame (11), in particular via the mechanical support device (10); wherein in particular at least one of the bag abutments (3, 4) or both bag abutments (3, 4) is / are subjected to the restoring force via the mechanical support device (10) on the frame (11) via the at least one elastic means (5); wherein in particular the second bag abutment (4) is arranged immovably on the frame (11) and the first bag abutment (3) can be partially or completely placed on the second bag abutment (4) in the bag receiving position (A). [4] Measuring system (1) according to one of the preceding claims, wherein part or all of the first bag abutment (3) is designed as a passively temperature-controlled plate (12), wherein in particular the passively temperature-controlled plate (12) in the bag receiving position (A) can be cooled by an actively temperature-controlled plate (13), which is in particular the second bag abutment (4), wherein in particular the passively temperature-controlled plate (12) is resiliently mounted on the kneading device (7), in particular on a rotary disk (7a) formed on the kneading device (7), via at least one elastic component (14), in particular a plurality of elastic components (14), wherein in particular the passively temperature-controlled plate (12) is resiliently mounted on the kneading device (7) by at least one elastic component (14) and / or the kneading device (7) is designed such that a pivoting movement of the passively temperature-controlled plate (12) can be generated during a rotational movement of the kneading device (7), and wherein the at least one elastic component (14) applies a component restoring force to the passively temperature-controlled plate (12) which points from the second bag abutment (4) to the first bag abutment (3), wherein the component restoring force is lower than the restoring force generated by the at least one elastic means (5). [5] Measuring system (1) according to one of the preceding claims, wherein in particular the elastic means (5) applies the restoring force to at least the first bag abutment (3) via the mechanical support device (10); wherein in particular the at least one elastic means (5) is designed to deflect at least the first bag abutment (3), in particular only the first bag abutment (3), by a force of the kneading device (7) acting on it, which force increases with increasing degree of hardness of the ice cream mixture (2a) as a result of increasing mechanical resistance during a cooling and / or kneading process in the ice cream machine. [6] Measuring system (1) according to one of the preceding claims, comprising at least three, in particular four, elastic means (5); wherein in particular the elastic means (5) are designed with such a restoring force that the elastic means (5) allow a movement of at least one of the bag abutments (3, 4) in the direction of the bag receiving position (A) when the at least one kneading device (7) experiences greater resistance as a result of hardening of the ice cream mixture (2a), wherein in particular the plurality, in particular the four, elastic means (5) are positioned such that they bring about a symmetrical force distribution with respect to a center of gravity of at least one of the bag abutments (3, 4), in particular with respect to the center of gravity of the first bag abutment (3), and / or a rotational or sliding axis guiding the latter. [7] Measuring system (1) according to one of the preceding claims, the measuring system (1) in particular comprising a control unit for controlling the drive (8), wherein the at least one sensor (6) is a limit switch configured to output an electrical signal to the control unit to cause: - Completion of an ice cream production process, - Switching off the drive (8) and / or - starting an ice cream dispensing process when the position and / or movement of the at least first bag abutment (3) corresponds to a predefined position and / or a predefined movement; wherein in particular the at least one sensor (6) and / or the control unit are configured to terminate an ice cream production process when the at least one sensor (8) has measured a defined movement sequence, in particular four times cyclically a defined distance, which can be generated by a rotational movement of the kneading device (7) when a defined consistency characteristic value is exceeded. [8] Measuring system (1) according to one of the preceding claims, wherein the at least one sensor (6) is positioned directly next to the at least one elastic means (5), wherein in particular the at least one sensor (6) is arranged at a respective point of the mechanical support device (10) where the mechanical support device (10) moves due to the force of the elastic means (5), wherein the sensor (6) is arranged outside a force path on the support device (10) generated by the elastic means (5); or comprising a plurality of sensors (6) and a plurality of elastic means (5), wherein the plurality, in particular the four, sensors (6) are positioned directly next to the respective elastic means (5). [9] Ice cream bag (2) with an ice cream mixture (2a) for use in the measuring system (1) according to one of claims 1 to 8, 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), wherein the packaging material (2b) and the sealing edge (2c) have a shape, a surface stiffness and strength which, in conjunction with the at least one elastic means (5) of the measuring system (1), that the kneading resistance of the ice cream mixture (2a) which increases during the kneading and cooling process triggers a movement of the first bag abutment (3) from the bag kneading position (K) towards the bag receiving position (A). [10] Ice cream bag (2) according to the preceding claim, comprising at least one stiffening element (2e) formed on the sealing edge (2c); wherein in particular the stiffening element (2e) is designed such that it forms a clamping base between the bag abutments (3, 4) such that a change in position of the at least one bag abutment (3, 4) can be detected by the at least one sensor (6); wherein in particular the stiffening element (2e) extends over a sealing edge length in a range of 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 an outlet device of the ice cream bag (2). [11] Ice cream bag (2) according to claim 9 or 10, comprising at least two, in particular three or four, centering means (2c1), in particular centering troughs, arranged on the sealing edge (2c) for fixing the packaging material layers (2b1, 2b2) to the bag abutments (3, 4); wherein in particular one of the centering means (2c1) is an outlet device (15) for discharging the ice cream mixture (2a) after completion of the ice cream; wherein in particular the sealing edge (2c) is designed to be adapted to the at least one kneading device (7). [12] Ice cream bag (2) according to one of the preceding claims, wherein the packaging material (2b) consists of - single-layer polyethylene, in particular low-density polyethylene, or - multi-layer polyethylene, in particular low-density polyethylene; wherein in particular the packaging material (2b) has a thickness in a range of 60 micrometers to 100 micrometers, in particular in a range of 70 micrometers to 80 micrometers, wherein in particular the packaging material (2b) according to DIN EN ISO 527-3:2019-01 has a modulus of elasticity of 200 to 300 MPa, a tensile strength of 10 to 30 MPa, and an elongation at break of 400 to 600 percent. [13] Ice cream bag (2) according to one of claims 9 to 12, wherein the sealing edge (2c) has at least one pressure-compliant sealing edge (2c2) which is designed to release an opening in a pressure-dependent manner when a defined internal pressure is exceeded which is greater than a kneading pressure applied by the kneading device (7) during the kneading and cooling process, wherein the pressure-compliant sealing edge (2c2) is designed to withstand a kneading pressure applied by the at least one kneading device (7) which is smaller than the defined internal pressure. [14] Ice cream bag (2) according to one of claims 9 to 13, wherein the ice cream mixture (2a) has a proportion of 60 to 70 percent of a liquid and / or a solid and 30 to 40 percent of an inert gas, in particular nitrogen; wherein in particular the ice cream mixture (2a) has a proportion of 65 percent of a liquid and / or a solid and 35 percent of an inert gas, in particular nitrogen. [15] Ice cream bag (2) for an ice cream mixture (2a) for use in the measuring system (1) according to one of claims 1 to 8, the ice cream bag (2) having the features according to one of claims 9 to 14.

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