DE102019121231B3 - Container with powdered ice cream - Google Patents

Abstract

The invention relates to a container with a cup (2), a lid (3), an interior (4), an ice cream powder, a sieve (5) which is arranged in the interior (4) and fastened to the container (1) is, and a fastening device by means of which the lid (3) can be fastened to the cup (2), whereby the container (1) is in a closed state in which the interior (4) is closed to the environment of the container (1) , and by means of which the lid (3) can be detached from the cup (2), whereby the container (1) is in an open state in which the interior space (4) is open to the surroundings of the container (1).

Description

The invention relates to a container with an ice cream powder and a method for producing an ice cream by means of the container.

With a commercially available ice cream powder, it is easy to make an ice cream at home. To do this, the ice cream powder and milk are mixed with a hand mixer and whipped. The mixture of ice cream powder and milk is then frozen in a freezer. A pleasant texture of the ice cream is responsible for a good-tasting ice cream. For this purpose, ice crystals contained in the ice cream should not be too large and the ice cream should have the highest possible volume fraction of air bubbles which are introduced into the mixture by the hand mixer. If the ice cream contains the high volume fraction of the air bubbles, these hinder the growth of the ice crystals while the mixture is frozen. Therefore, an ice cream with the high volume fraction of the air bubbles will also have rather small ice crystals. The disadvantage is that the ice cream produced in this way can be improved with regard to its texture.

DD 235 773 A3 discloses a method for making fatty ice cream.

The object of the invention is therefore to create a device and a method with which an ice cream can be produced from an ice cream powder which has a pleasant texture.

The container according to the invention has a cup, a lid, an interior, an ice cream powder, a sieve which is arranged in the interior and is attached to the container, and a fastening device by means of which the lid can be attached to the cup, whereby the container is in a closed state in which the interior is closed to the environment of the container, and by means of which the lid is detachable from the cup, whereby the container is in an open state in which the interior is open to the environment of the container.

By means of the container, it is now easily possible to produce an ice cream by initially producing a mixture which comprises the ice cream powder and a liquid. For this purpose, the ice cream powder and the liquid are filled into the interior of the container. The liquid can, for example, comprise or consist of milk and / or cream and / or water and / or a fruit mixture of pureed fruit and water. Then the container is closed, the volume of the mixture being chosen so that a volume of air remains in the interior. The container is then shaken. During the shaking, eddies form in the flow of the mixture thus created in the interior, in particular downstream of the sieve, which form air bubbles in the mixture. The mixture can then be frozen, whereby the air bubbles are retained and the ice cream is formed. Surprisingly, by carrying out comparative tests, it has been found that the ice cream advantageously has a more pleasant texture when it is produced by means of the container compared to when it is produced as conventionally with a hand mixer.

The term milk is understood to mean both animal milk, such as cow's milk, and plant-based milk substitutes, such as almond milk, soy milk, mung bean milk or cereal milk, such as oat milk, rice milk or coconut. The milk has proteins that support the formation of air bubbles and thus make the texture of the ice cream more pleasant.

The term ice cream is understood to mean, for example, ice cream, cream ice, egg cream ice, milk ice cream, ice cream, cream ice cream, fruit ice cream, fruit ice cream, sorbet or water ice cream.

It is preferred that the ice cream powder contain thickeners and carbohydrates. It is particularly preferred that the ice cream powder comprises: 0.2% by mass to 5% by mass of the thickener and 70% by mass to 99.8% by mass of the carbohydrates, with the proviso that the aforementioned amounts of 100% by mass may not exceed.

The thickeners preferably have at least one substance selected from the following list: guar gum, locust bean gum, xanthan gum, carrageenan, agar agar, processed Euchema algae, tragacanth, gum arabic, karaya gum, tara gum, gellan, konjac, pectins, celluclose, Mono- and diglyciderides of fatty acids, alginate, in particular sodium alginate, potassium alginate, ammonium alginate, calcium alginate, propylene glycol alginate. Guar gum, locust bean gum and carrageenan also have the advantage that they act as an emulsifier. This is particularly relevant if the ice cream contains fat. The fat can get into the ice cream in which it is contained in the ice cream powder and / or by getting into the ice cream through the milk and / or the cream. Locust bean gum, guar gum and alginate have the advantage that they act as stabilizers that facilitate the formation of air bubbles and delay the collapse of the air bubbles.

The carbohydrates preferably have at least one substance which is selected from the following list: dextrose, semi-white sugar, sugar, white sugar, refined sugar, refined white sugar, refined sugar, liquid sugar, invert liquid sugar, invert sugar syrup, glucose, glucose syrup, dried glucose syrup, dextrose, maltodextrin, sucrose , Inulin, fructose, polysaccharide, oligosaccharide, polyol. The polyol can contain at least one substance selected from the following list: sorbitol (E 420), mannitol (E 421), isomalt (E 953), maltitol (E 965), lactitol (E 966), xylitol (E 967) , Erythritol (E 968), polyglycitol syrup (E 964). The carbohydrates are particularly preferably fructose-free so that the ice cream can also be consumed by people who suffer from fructose intolerance. Because the sucrose and the inulin have fructose building blocks, in the event that the carbohydrates should be free from fructose, the sucrose and the inulin cannot be provided in the ice-cream powder. The glucose and the glucose syrup also have the advantage that when they are used in the ice cream powder, the ice cream becomes particularly creamy.

The ice cream powder preferably has a flavoring ingredient. It is particularly preferred that the ice cream powder has: 1% by mass to 5% by mass of the flavoring ingredient, with the proviso that the aforementioned quantities may not exceed 100% by mass.

The flavoring ingredient preferably has at least one substance which is selected from the following list: eggnog, strawberry, raspberry, lemon, nut, yogurt, passion fruit, kiwi, coffee, Malaga, mango, melon, mint, orange, amarena cherry, pistachio , Stracciatella, nougat, banana, coconut, Spekulatius spice, cocoa powder, chocolate, vanillin, vanilla, in particular bourbon vanilla, wherein the aforementioned fruits can be present as a flavor and / or as a real ingredient in the ice cream powder.

The ice cream powder preferably has fat and / or milk protein. It is particularly preferred that the ice cream powder has: 0.05% by mass to 5% by mass of fat and / or 2% by mass to 6% by mass of milk protein, with the proviso that the aforementioned quantities do not exceed 100% by mass allowed to. The milk protein supports the formation of air bubbles and thus makes the texture of the ice cream more pleasant.

The fat preferably has at least one substance that is selected from the following list: milk fat, vegetable fat, in particular coconut fat, palm fat, sunflower oil. The milk fat can be introduced into the ice cream powder in that the ice cream powder comprises milk powder. For example, the ice cream powder can comprise 10% by mass to 20% by mass of the milk powder. The milk protein can be incorporated into the ice cream powder in that the ice cream powder comprises milk powder.

For example, the ice cream powder can comprise 10% by mass to 20% by mass of the milk powder.

The ice cream powder preferably has additives. The ice cream powder particularly preferably comprises 0.01% by mass to 5% by mass of the additives. The term additives include all additives customary in the food sector, with the exception of thickeners, carbon hydrates and the flavoring ingredient. The additives preferably have at least one substance selected from the following list: color, antioxidant, emulsifier, firming agent, filler, gelling agent, flavor enhancer, complexing agent, preservative, modified starch, acidifier, acidity regulator, foaming agent, antifoam, melting salts, stabilizer, sweetener , Amatto, lycopene, phosphoric acid, phosphates, diphosphates, triphosphates, polyphosphates, propylene glycol alginate, cassia gum, polysorbates, sugar esters of fatty acids, sugar glycerides, propylene glycol esters of fatty acids, sorbitol esters, beeswax, acesulfame K, aspartame and its and Ca salts, sucralose, thaumatin, neohesperidin DC, steviol glycosides, neotame, aspartame-acesulfame salt, polyglycitol syrup. The dye has at least one substance selected from the following list: riboflavins, chlorophylls, chlorophyllines, copper-containing complexes of chlorophylls and chlorophyllines, caramel, sulphite caramel, ammonia caramel, ammonium sulphite caramel, vegetable charcoal, carotene, bell pepper Capsorubin), betanin (beetroot), anthocyanins, calcium carbonate, titanium dioxide, iron oxides and iron hydroxides, curcumin, tartrazine, real carmine, azorubine (carmoisine), allura red AC, patent blue V, indigotine (indigo carmine), brilliant blue FCF, green S, brilliant black PN, Braun HAT, beta-apo-8'-carotinal (C 30), lutein. The sweetener has at least one substance selected from the following list: acesulfame K (E950), aspartame (E951), Cyclamate (E952), saccharin (E954), sucralose (E955), thaumatin (E957), neohesperidin (E959), steviol glycosides (E960), neotame (E961), aspartame-acesulfame salt (E 962), advantagesame (E969).

It is preferred that the container has a mixture which comprises the ice cream powder and a liquid and is arranged in the interior space, air also being arranged in the interior space in the closed state. It is preferred here that the liquid comprises or consists of milk and / or cream, in particular unwhipped cream, and / or water and / or a fruit mixture of pureed fruit and water. It is particularly preferred that the mass ratio of the pureed fruit to the water in the fruit mixture is from 1.2 to 1.8.

The mass fraction of the ice cream powder is preferably in the mixture from 20 mass% to 55 mass%.

The volume fraction of the air in the interior is preferably at least 20%. The volume fraction of the air in the interior space is particularly preferably at least 35%. It has been found through experiments that the texture of the ice cream is particularly pleasant when the volume fraction of the air is at least 20%. It is particularly preferred that the volume fraction of the air in the interior is a maximum of 90%, in particular a maximum of 60%.

The screen preferably has a frame which is the outer end of the screen and which extends along a full perimeter of the container. As a result, the sieve advantageously extends over a complete cross section of the interior. It is thus achieved that while the container is shaken, a large amount of the mixture flows through the sieve.

It is preferred that the sieve divides the interior space into a first compartment and a second compartment. The volume of the second sub-space is preferably from 10% by volume to 30% by volume of the volume of the interior space, in particular from 20% by volume to 30% by volume of the volume of the interior space.

The screen is preferably formed by means of webs which have two long sides and two short sides which are shorter than the long sides, the long sides delimiting the first sub-space and the second sub-space and the short sides delimiting the mesh of the screen. When the container is shaken, the mixture flows along the two short sides and a flow separation occurs at the end of the short sides, which creates a vortex. Since the long side is arranged between the two short sides, the distance between the vertebrae is rather long, so that they can develop from one another undisturbed and thus two of the vertebrae, which each form the air bubbles, can form on a section extending in the longitudinal direction of the web . As a result, a high volume fraction of the air bubbles can be introduced into the mixture in a short period of shaking. For this purpose, the long side can be longer than 1.5 mm, in particular longer than 2.0 mm.

The sieve preferably has a shape that deviates from a flat shape, in particular a cone shape or a dome shape. As a result, the sieve has a larger surface than if the sieve had the flat shape. Due to the larger surface of the sieve, a high volume fraction of the gas bubbles can also be quickly introduced into the mixture.

The method according to the invention for producing an ice cream has the following steps: a) providing the container according to the invention or a preferred embodiment of the container; b) filling the interior space with the ice cream powder and a liquid while the container is in the open state, thereby forming a mixture comprising the ice cream powder and the liquid; c) shaking the container with air disposed in the interior space and the mixture disposed in the interior space while the container is in the closed state; d) Freezing the container with the mixture arranged in the interior.

Step d) is preferably carried out at a temperature from -12 ° C to -22 ° C, in particular at a temperature from -14 ° C to -18 ° C. For this purpose, the container can be placed in the freezer compartment of a refrigerator or in a freezer, for example.

Step c) is preferably carried out with a minimum duration of 1 minute. Step c) is particularly preferably carried out with a minimum duration of 1.5 minutes. Step c) is preferably carried out by hand. The liquid preferably includes or consists of milk and / or cream and / or water and / or a fruit mixture of pureed fruit and water.

In a first comparative example, a first mixture was produced which consists of 45% by mass of ice cream powder and 55% by mass of milk, the milk having 3.5% by mass of fat. For this purpose, the ice cream powder and the milk were mixed with one another for 2 minutes using a hand mixer that rotates at the highest level. The first mixture was then stored at -15 ° C. for 24 hours, whereby a first ice cream was formed.

In addition, in the first comparative example, a second mixture was produced almost at the same time, which consists of 45% by mass of ice cream powder and 55% by mass of milk, the milk having 3.5% by mass of fat. For this purpose, a container has been provided which has a cup, a lid, an interior space, a sieve which is arranged in the interior space and is attached to the container, and a fastening device by means of which the lid can be attached to the cup, whereby the container is in a closed state in which the interior is closed to the environment of the container, and by means of which the lid is detachable from the cup, whereby the container is in an open state in which the interior is open to the environment of the container. The ice cream powder and milk were poured into the inner space while the container is in the open state, thereby forming the second mixture. The volume fraction of the air in the interior was 35%. Subsequently, the container with the air arranged in the inner space and the second mixture arranged in the inner space was shaken for 2 minutes with the container in the closed state. Finally, the container with the second mixture arranged in the interior was frozen by storing the container at -15 ° C. for 24 hours, whereby a second ice cream was formed.

The ice cream powder according to the first mixture and according to the second mixture from the first comparative example consists of 1% by mass of a thickening agent, which consists in equal parts of guar gum, locust bean gum and xanthan gum, 30% by mass of dried glucose syrup, 30% by mass of maltodextrin, 30 % By mass dextrose, 1% by mass vanilla, 2% by mass coconut fat and 6% by mass milk protein.

After the 24 hours, the first ice cream and the second ice cream were characterized in a single tasting according to a simply descriptive test according to DIN 10964-2014 and compared directly with one another. The appearance, smell, texture and taste of the first ice cream and the second ice cream were assessed. When it comes to texture, a distinction is made between consistency and mouthfeel. The consistency is the texture as felt outside the mouth, for example when portioning the ice cream with a spoon. The mouthfeel is the texture as felt inside the mouth. It was graded with grades that correspond to school grades, with 1 being the best grade and 6 being the worst grade.

The results are summarized in Table 1. In the second column is a description of the first ice cream, in the third column is a description of the second ice cream, in the fourth column is the arithmetic mean of the scores of all test subjects for the first ice cream and in the fifth column is the arithmetic mean of the scores for all Test subjects indicated for the second ice cream. It can be clearly seen that the second ice cream that was produced by means of the container has better grades in terms of consistency and mouthfeel than the first ice cream that was produced by means of the hand mixer. The description of the second and third columns also shows that the second ice cream is softer and more airy. In addition, in contrast to the first ice cream, the second ice cream is not slimy, which is unpleasant with the first ice cream. Table 1 1. Ice cream 2. Ice cream 1. Ice cream 2. Ice cream optics creamy, white creamy, white 2.3 2.3 odor milky, sweetish milky, sweet, vanilla 2.7 2.3 consistency a bit hard, large crystals, difficult to cut with a spoon melts faster, a little airier, softer 3.0 1.8 Mouthfeel creamy, slightly slimy creamy, less crystals 3.0 1.6 taste sweet, vanilla, milky sweet, vanilla, milky 1.7 1.7

In a second comparative example, a first mixture was produced which consists of 26.5% by mass of ice cream powder, 29.4% by mass of cream and 44.1% by mass of milk. For this purpose, the ice cream powder and the milk were mixed with one another for 3 minutes using a hand mixer rotating at the highest level. Then the cream was whipped with the hand mixer. Then the first mixture was ready by lifting the whipped cream into the mixture of ice cream powder and milk. The first mixture was then stored at -15 ° C. for 24 hours, whereby a first ice cream was formed.

In addition, in the second comparative example, a second mixture was produced almost at the same time, which consists of 26.5% by mass of ice cream powder, 29.4% by mass of cream and 44.1% by mass of milk. For this purpose, the container from the first comparative example was provided. The ice cream powder, cream and milk were poured into the inner space while the container is in the open state, thereby forming the second mixture. The volume fraction of the air in the interior was 35%. Subsequently, the container with the air arranged in the inner space and the second mixture arranged in the inner space was shaken for 2 minutes with the container in the closed state. Finally, the container with the mixture placed in the interior was frozen by storing the container at -15 ° C for 24 hours, whereby a second ice cream was formed.

The ice cream powder according to the first mixture and according to the second mixture from the second comparative example consists of 0.5% by mass of guar gum, 0.5% by mass of locust bean gum, 36% by mass of sucrose, 30% by mass of grape sugar, and 32% by mass of inulin and 1 mass% table salt.

The first ice cream and the second ice cream were characterized after the 24 hours in a single tasting analogous to the first comparative example and compared directly with one another.

The results are summarized in Table 2. Table 2 is structured analogously to Table 1. It can be clearly seen that the second ice cream that was produced by means of the container has better grades in terms of consistency and mouthfeel than the first ice cream that was produced by means of the hand mixer. In addition, in contrast to the first ice cream, the second ice cream has no crystals, which makes the second ice cream more pleasant than the first ice cream. Table 2 1. Ice cream 2. Ice cream 1. Ice cream 2. Ice cream optics creamy, beige, milky, pale creamy, beige, light 1.7 1.7 odor very subtle, milky, creamy milky, very subtle, sweetish 2.3 2.3 consistency creamy, melts well, firm melting, compact, creamy 2.3 1.4 Mouthfeel creamy, creaky, relatively small ice crystals very creamy, slightly greasy, no crystals 2.0 1.3 taste creamy, milky, very sweet creamy, milky, very sweet 2.7 2.7

The invention is explained in more detail below with reference to the attached schematic drawings. 1 shows a longitudinal section through the container according to the invention and 2 shows a plan view of a sieve of the container.

How it looks 1 and 2 As can be seen, a container according to the invention has 1 a cup 2 , a lid 3 , an interior 4th , a sieve 5 and a fastening device. The cover is by means of the fastening device 3 on the mug 2 attachable, making the container 1 is in a closed state in which the interior 4th compared to the surroundings of the container 1 is closed, and from the mug 2 releasable, making the container 1 is in an open state in which the interior 4th compared to the surroundings of the container 1 is open. 1 shows the container 1 in its closed state. The sieve 5 is in the interior 4th arranged and on the container 1 attached. In addition, the container 1 an ice cream powder. The ice cream powder can for example for sale of the container 1 in the interior 4th be arranged. It is conceivable that the ice cream powder is arranged in a packaging or that the ice cream powder is arranged without packaging in the interior 4th is arranged. It is also conceivable that the ice cream powder for sale is arranged in the packaging that is outside the container 1 is arranged.

The cup 2 , the lid 3 and / or the sieve 5 can for example have plastic or consist of plastic. In this case the mug can 2 , the lid 3 and / or the sieve 5 be manufactured by means of an injection molding process. Alternatively, the mug 2 , the lid 3 and / or the sieve Have metal and / or consist of metal. In this case, the cup, the lid 3 and / or pour the sieve.

1 and 2 show that the mug 2 has a circular cross-section, but other cross-sections, such as a rectangular cross-section, are also conceivable. In the case of the cup with the circular cross section, the fastening device, as in FIG 1 shown, be formed by an internal thread 11 that on the lid 3 is arranged, and an external thread 12 that on the mug 2 is arranged. Alternatively, it is conceivable that the internal thread 11 on the cup and the external thread 12 on the lid 3 is arranged. The internal thread 11 and the external thread 12 engage in each other in the closed state. Thus, the container 1 by simply twisting the lid 3 opposite the mug 2 be brought into its open state.

1 shows that the sieve 5 a frame 8th may have the outer end of the screen 5 and which extends along a full perimeter of the container 1 extends. The frame 8th can on the lid 3 be attached, for example by, as in 1 shown, the lid 2 a frame recess 17th has, which is set up, the frame 8th pick up and clamp. This allows the sieve 5 , for example to clean it, from the lid 3 can be removed and then put back in the lid 3 can be used. In addition, the cup can 2 one in the interior 4th protruding support projection 15th have, which is set up, the sieve 5 while shaking the container 1 support in its closed state. This can avoid the frame 8th while shaking out of the frame recess 17th got.

1 also shows that the frame recess 17th from a first wall 18th and a second wall 19th may be limited further out than the first wall 18th lies. The second wall 19th can in the closed state on the inner surface of the cup 2 issue. This allows in addition to the internal thread 11 and the external thread 12 , which interlock in the closed state and thereby form a sealing surface, another sealing surface are created.

How it looks 1 can be seen, the sieve 5 the interior 4th in a first subspace 6th and a second subspace 7th share. The volume of the second subspace can be from 10% by volume to 30% by volume of the volume of the interior 4th amount, in particular from 20% by volume to 30% by volume of the volume of the interior 4th . The first subspace 6th and the second subspace 7th can in one direction from a cup bottom 16 of the mug 2 to the lid 3 be arranged side by side. It is conceivable that the first subspace 6th in the area of the cup bottom 16 and the second subspace 7th in the area of the lid 3 is arranged.

1 and 2 show that the sieve 5 by means of bars 9 can be formed that have two long sides 13 and two short sides 14th that are shorter than the long sides 13 are, with the long sides 13 the first subspace 6th and the second subspace 7th limit and the short sides 14th the meshes 10 of the sieve 5 limit. The two opposite ends of the webs 9 can for example on the frame 8th be attached. The bridges 9 can, as in 2 shown to be straight and two groups of webs 9 have which are arranged parallel to one another. Alternatively, it is also conceivable that the webs 9 are curved. It is also conceivable that the sieve has a shape that deviates from a flat shape, in particular a conical shape, as shown in FIG 1 is shown, or a dome shape.

To make an ice cream, proceed as follows: In a step a) the container 1 provided. Then in a step b) the ice cream powder and a liquid into the interior 4th filled while the container 1 is in the open state, thereby forming a mixture comprising the ice cream powder and the liquid. Then in a step c) the container 1 with in the interior 4th arranged air and that in the interior 4th arranged mixture shaken while the container 1 is in the closed state. In a step d) the container 1 with the one in the interior 4th arranged mixture frozen.

The liquid can, for example, comprise or consist of milk and / or cream and / or water and / or a fruit mixture of pureed fruit and water.

In step b) the volume of the mixture can be chosen so that the volume fraction of the air in the interior 4th is at least 20%, in particular at least 35%, and in particular a maximum of 90% or a maximum of 60%. In the event that the sieve 5 the interior 4th in a first subspace 6th and a second subspace 7th divides, the volume fraction of the air in the interior can be greater than the second sub-space 7th be. The container can also 1 frozen so that the bottom of the cup 16 downward is oriented. This can avoid the strainer 5 is enclosed in the mixture in its frozen state.

Step d) can be carried out at a temperature from -12 ° C to -22 ° C, in particular at a temperature from -14 ° C to -18 ° C. For this purpose, the container can be placed in the freezer compartment of a refrigerator or in a freezer, for example.

Step c) can be carried out with a minimum duration of 1 minute or 1.5 minutes. It is conceivable that step c) is carried out by hand.

• - 0,2 Massen-% bis 5 Massen-% Verdickungsmittel,
• - 70 Massen-% bis 99,8 Massen-% Kohlenhydrate,
• - optional 1 Massen-% bis 3 Massen-% geschmackgebende Zutat,
• - optional 0,05 Massen-% bis 5 Massen-% Fett,
• - optional 2 Massen-% bis 6 Massen-% Milchprotein,
• - optional 0,05 Massen-% bis 5 Massen-% Zusatzstoffe,
• - optional 0,1 Massen-% bis 4 Massen-% Kochsalz,

mit der Maßgabe, dass die vorgenannten Mengenangaben sich zu 100 % ergänzen.The ice cream powder can have, for example:

• - 0.2 mass% to 5 mass% thickener,
• - 70% by mass to 99.8% by mass of carbohydrates,
• - optional 1 mass% to 3 mass% flavoring ingredient,
• - optional 0.05 mass% to 5 mass% fat,
• - optional 2% by mass to 6% by mass of milk protein,
• - optional 0.05 mass% to 5 mass% additives,
• - optional 0.1 mass% to 4 mass% table salt,

with the proviso that the aforementioned quantities are 100% complete.

The thickeners can have at least one substance selected from the following list: guar gum, locust bean gum, xanthan gum, carrageenan, agar-agar, processed euchema algae, tragacanth, gum arabic, karaya gum, tara gum, gellan, konjac, pectins, celluclose, mono and diglyciderides of fatty acids, alginate, in particular sodium alginate, potassium alginate, ammonium alginate, calcium alginate, propylene glycol alginate.

The carbohydrates can contain at least one substance selected from the following list: dextrose, semi-white sugar, sugar, white sugar, refined sugar, refined white sugar, refined sugar, liquid sugar, invert liquid sugar, invert sugar syrup, glucose, glucose syrup, dried glucose syrup, dextrose, maltodextrin, sucrose, Inulin, fructose, polysaccharide, oligosaccharide, polyol. The polyol can contain at least one substance selected from the following list: sorbitol (E 420), mannitol (E 421), isomalt (E 953), maltitol (E 965), lactitol (E 966), xylitol (E 967) , Erythritol (E 968), polyglycitol syrup (E 964).

The flavoring ingredient can have at least one substance selected from the following list: eggnog, strawberry, raspberry, lemon, nut, yoghurt, passion fruit, kiwi, coffee, Malaga, mango, melon, mint, orange, amarena cherry, pistachio, Stracciatella, nougat, banana, coconut, Spekulatius spice, cocoa powder, chocolate, vanillin, vanilla, especially bourbon vanilla, whereby the aforementioned fruits can be present as a flavor and / or as a real ingredient in the ice cream powder.

The term additives include all additives customary in the food sector, with the exception of thickeners, carbon hydrates and the flavoring ingredient. The additives can have a substance that is selected from the following list: colorant, antioxidant, emulsifier, firming agent, filler, gelling agent, flavor enhancer, complexing agent, preservative, modified starch, acidifier, acidity regulator, foam agent, antifoam, melting salts, stabilizer, sweetener, Amatto, lycopene, phosphoric acid, phosphates, diphosphates, triphosphates, polyphosphates, cassia gum, polysorbates, sugar esters of fatty acids, sugar glycerides, propylene glycol esters of fatty acids, sorbitol esters, beeswax, acesulfame K, aspartame, saccharin K and its sodium, Salts, sucralose, thaumatin, neohesperidin DC, steviol glycosides, neotame, aspartame-acesulfame salt, polyglycitol syrup. The dye has at least one substance selected from the following list: riboflavins, chlorophylls, chlorophyllines, copper-containing complexes of chlorophylls and chlorophyllines, caramel, sulphite caramel, ammonia caramel, ammonium sulphite caramel, vegetable charcoal, carotene extract (, paprika, Capsorubin), betanin (beetroot), anthocyanins, calcium carbonate, titanium dioxide, iron oxides and iron hydroxides, curcumin, tartrazine, real carmine, azorubine (carmoisine), allura red AC, patent blue V, indigotine (indigo carmine), brilliant blue FCF, green S, brilliant black PN, Braun HAT, beta-apo-8'-carotinal (C 30), lutein. The sweetener has at least one substance selected from the following list: acesulfame K (E950), aspartame (E951), cyclamate (E952), saccharine (E954), sucralose (E955), thaumatin (E957), neohesperidin (E959) , Steviol glycosides (E960), neotame (E961), aspartame-acesulfame salt (E 962), advantagesam (E969).

The additives can have at least one substance selected from the following list: colorant, acidifier, acid regulator.

The mass fraction of the ice cream powder in the mixture can be from 20 mass% to 55 mass%.

List of reference symbols

1

container

2

cups

3

cover

4th

inner space

5

Sieve

6th

first subspace

7th

second subspace

8th

frame

9

web

10

mesh

11

inner thread

12

External thread

13

long page

14th

short page

15th

Support projection

16

Cup bottom

17th

Frame recess

18th

first wall

19th

second wall

Claims (17)

Container with a cup (2), a lid (3), an interior (4), an ice cream powder, a sieve (5) which is arranged in the interior (4) and is attached to the container (1), and a Fastening device by means of which the lid (3) can be fastened to the cup (2), whereby the container (1) is in a closed state in which the interior (4) is closed to the surroundings of the container (1), and by means of the the lid (3) is detachable from the cup (2), whereby the container (1) is in an open state in which the interior space (4) is open to the surroundings of the container (1). Container according to Claim 1 , wherein the ice cream powder comprises: thickeners and carbohydrates. Container according to Claim 2 , wherein the ice cream powder comprises: - 0.2% by mass to 5% by mass of the thickener and - 70% by mass to 99.8% by mass of the carbohydrates, with the proviso that the aforementioned quantities do not exceed 100% by mass allowed to. Container according to one of the Claims 1 to 3 , wherein the ice cream powder - has a flavoring ingredient. Container according to Claim 4 , wherein the ice cream powder comprises: - 1% by mass to 3% by mass of the flavoring ingredient, with the proviso that the aforementioned quantities may not exceed 100% by mass. Container according to one of the Claims 1 to 5 , wherein the ice cream powder comprises: - fat and / or - milk protein. Container according to Claim 6 , wherein the ice cream powder has: - 0.05% by mass to 5% by mass of fat and / or - 2% by mass to 6% by mass of milk protein, with the proviso that the aforementioned quantities may not exceed 100% by mass. Container according to one of the Claims 1 to 7th wherein the container (1) has a mixture comprising the ice cream powder and a liquid and is arranged in the interior space (4), with air also being arranged in the interior space (4) in the closed state. Container according to Claim 8 wherein the liquid comprises or consists of milk and / or cream and / or water and / or a fruit mixture of pureed fruit and water, in particular the mass ratio of the pureed fruit to the water in the fruit mixture is 1.2 to 1.8 . Container according to Claim 9 , wherein the mass fraction of the ice cream powder in the mixture is from 20 mass% to 55 mass%. Container according to one of the Claims 8 to 10 , wherein the volume fraction of the air in the interior is at least 20%. Container according to one of the Claims 1 to 11 wherein the screen (5) has a frame (8) which is the outer end of the screen (5) and which extends along a full circumference of the container (1). Container according to one of the Claims 1 to 12 , wherein the sieve (5) divides the interior space (4) into a first sub-space (6) and a second sub-space (7). Container according to Claim 13 wherein the screen (5) is formed by means of webs (9) which have two long sides (13) and two short sides (14) which are shorter than the long sides (13), the long sides (13) den limit the first sub-space (6) and the second sub-space (7) and the short sides (14) limit the mesh (10) of the screen (5). Container according to one of the Claims 1 to 14th wherein the screen (5) has a shape deviating from a flat shape, in particular a cone shape or a dome shape. Method for producing an ice cream, comprising the steps of: a) providing a container (1) according to one of Claims 1 to 15th ; b) filling the ice cream powder and a liquid into the interior space (4) while the container (1) is in the open state, whereby a mixture is formed which comprises the ice cream powder and the liquid; c) shaking the container (1) with air disposed in the interior space (4) and the mixture disposed in the interior space (4) while the container (1) is in the closed state; d) Freezing the container (1) with the mixture arranged in the interior (4). Procedure according to Claim 16 , wherein step d) is carried out at a temperature of -12 ° C to -22 ° C, in particular at a temperature of -14 ° C to -18 ° C.

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