Apparatus for producing foamed food and method for producing foamed food

Abstract

To provide a foam food production apparatus that can produce foam food more efficiently. [Solution] The foam food production apparatus comprises a container that holds liquid food and is filled with foaming gas at a pressure higher than atmospheric pressure, a support body to which the container is attached and which supports the container, a rocking mechanism that rocks the container attached to the support body, and a dispenser that is attached to the container and has a discharge port and a gas filling port for injecting foaming gas into the container. The dispenser discharges the liquid food mixed with foaming gas from the discharge port due to the pressure inside the container, and the liquid food foams up when discharged from the discharge port, producing foam food.

Description

Technical Field

[0001] The present invention relates to a foamed food manufacturing apparatus and a foamed food manufacturing method for producing foamed foods such as whipped cream by stirring and discharging a liquid food using a foaming gas.

Background Art

[0002] As an apparatus for producing foamed foods such as whipped cream, a foamed food manufacturing apparatus called a so-called espoomer, in which a dispenser is attached to a container (bottle), has been conventionally used (for example, Patent Documents 1-3). When a liquid food (for example, fresh cream) stored in a pressurized state in a container is discharged from the discharge port of the dispenser, a foaming gas (for example, nitrous oxide gas (N2O)) dissolved in the liquid food expands and foams due to decompression, and a foamed food (for example, whipped cream) is produced.

[0003] FIG. 11 is a diagram for explaining a conventional method for producing whipped cream using an espoomer. In FIG. 11, first, a raw material for whipped cream such as fresh cream is put into a container 2 of an espoomer 1 (FIG. 11(a)), a dispenser 4 is attached to the container 2, and a foaming gas such as nitrous oxide gas is filled at a pressure higher than atmospheric pressure (for example, about 0.7-0.8 MPa), and the container 2 is sealed (FIG. 11(b)). Then, the espoomer 1 is manually shaken a plurality of times to dissolve the nitrous oxide gas in the fresh cream (FIG. 11(c)), and then the fresh cream is discharged and ejected from the discharge port of the dispenser 4 by the gas pressure in the container 2, and the nitrous oxide gas dissolved in the fresh cream expands at the discharge port by returning to atmospheric pressure, and foamed whipped cream is produced (FIG. 11(d)).

[0004] In addition, a general whipping method (whipped cream manufacturing method) produces whipped cream by whipping fresh cream to break fat globules, which are its components, and entrapping gas bubbles by the adhesion action between the broken fat globules. However, unlike this general whipping method, the espoomer foams by decompressing the gas dissolved in the liquid fresh cream as described above. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2006-345776 [Patent Document 2] Japanese Patent Publication No. 2007-028939 [Patent Document 3] WO2008 / 149848 publication [Overview of the project] [Problems that the invention aims to solve]

[0006] As mentioned above, the process of shaking and stirring an espuma, which contains liquid food in a container and is filled with pressurized foaming gas, is performed manually by an operator. As a result, the degree of stirring may vary depending on the operator, which can lead to inconsistencies in the quality of the finished whipped cream.

[0007] For example, when using espuma in restaurants, if there are many customers and the number of times the product is served increases, the amount of work required for the staff to shake the espuma increases, leading to an increased workload for the staff.

[0008] The present invention solves the above problems and aims to provide a foam food production apparatus and foam food production method that can produce foam food of uniform quality and reduce the workload on workers.

[0009] In other words, the object of the present invention is to provide a foam food production apparatus and a foam food production method that can produce foam food more efficiently. [Means for solving the problem]

[0010] The foam food production apparatus of the present invention for achieving the above objective comprises: a container for containing liquid food and filled with foaming gas at a pressure higher than atmospheric pressure; a support body to which the container is attached and which supports the container; a rocking mechanism attached to the support body for rocking the container; and a dispenser attached to the container and having a discharge port and a gas filling port for injecting the foaming gas into the container, wherein the dispenser discharges the liquid food mixed with the foaming gas from the discharge port due to the pressure inside the container, and the liquid food foams up when discharged from the discharge port to produce the foam food.

[0011] Furthermore, the foam food production method of the present invention is a foam food production method that uses the foam food production apparatus described above, and is characterized by comprising the steps of: pouring the liquid food into the container; attaching the dispenser to the container; injecting the foaming gas from the gas filling port of the dispenser to fill the container; attaching the container to the foam food production apparatus and shaking it to agitate the liquid food in the container; and discharging the liquid food from the discharge port of the dispenser, causing the liquid food to foam up when discharged from the discharge port to produce the foam food. [Effects of the Invention]

[0012] According to the foam food production apparatus and foam food production method of the present invention, foam food of uniform quality can be produced by efficiently agitating a container holding liquid food without the need for manual vibration by an operator. This reduces the workload on the operator and allows for more efficient production of foam food. [Brief explanation of the drawing]

[0013] [Figure 1] This is a perspective view showing an example of the overall configuration of a foam food production apparatus according to an embodiment of the present invention. [Figure 2] This is a side view additionally showing the internal configuration of a foam food production apparatus in an embodiment of the present invention. [Figure 3]It is a diagram schematically showing the operation of the rocking mechanism unit 18. [Figure 4] It is a diagram showing a configuration example of a foamed food production device to which a cover 21 is attached. [Figure 5] It is a flowchart of the first foamed food production method in an embodiment of the present invention. [Figure 6] It is a flowchart of the second foamed food production method in an embodiment of the present invention. [Figure 7] It is a diagram showing the stirring operation in Experiment 1. [Figure 8] It is a diagram showing the results of the whipped cream production experiment in Experiment 1. [Figure 9] It is a diagram showing the foamed state of whipped cream. [Figure 10] It is a diagram showing the results of the whipped cream production experiment in Experiment 2. [Figure 11] It is a diagram explaining a conventional whipped cream production method using an espooma.

Embodiments for Carrying Out the Invention

[0014] Hereinafter, embodiments of the present invention will be described with reference to the drawings. However, such embodiment examples do not limit the technical scope of the present invention.

[0015] FIG. 1 is a perspective view showing an example of the overall configuration of a foamed food manufacturing apparatus according to an embodiment of the present invention, and FIG. 2 is a side view additionally showing the internal configuration of the foamed food manufacturing apparatus according to the embodiment of the present invention. The foamed food manufacturing apparatus 10 of the present embodiment includes a container that stores a liquid food and into which a foaming gas (hereinafter, may be simply referred to as "gas"), preferably nitrous oxide gas, is injected, and the container is filled with the gas at a pressure higher than atmospheric pressure, a dispenser 14 attached to the top opening of the container 12, a support body 16 to which the container 12 with the dispenser 14 attached is detachably attached to support the container 12, and a swing mechanism unit 18 that swings the container 12 attached to the support body 16. The container 12 and the dispenser 14 constitute an espoir. The foamed food manufacturing apparatus 10 of the present embodiment provides a mechanism for swinging the espoir, thereby shaking and stirring the espoir, and expanding and foaming the gas dissolved and mixed in the liquid food by the decompression action when discharging the liquid food from the dispenser 14.

[0016] The container 12 stores a liquid food such as fresh cream. The container 12 is a metal or resin bottle having pressure resistance, such as made of stainless steel, and is preferably formed in a cylindrical shape. The top of the container 12 is open upward, and the dispenser 14 is detachably attached to the container 12 in a watertight manner, for example, by screwing, so as to cover the top of the container 12 and seal the inside of the container 12.

[0017] The dispenser 14 is formed with a discharge port 14a and a gas filling port 14b. The discharge port 14a is an opening through which the liquid food in the container 12 is discharged, and has a valve or lid structure that opens and closes by operating a lever 14c. In response to the opening operation, the liquid food in the container 12 is discharged from the discharge port 14a by a pressure higher than the atmospheric pressure in the container 12. A detachable nozzle (not shown) may be attached to the discharge port 14a.

[0018] The gas filling port 14b is an opening for injecting foaming gas from a gas cylinder (not shown) into the container 12. It has a valve or lid structure that opens when a gas supply pipe 20 extending from the gas cylinder is connected. In response to the opening operation, the foaming gas stored in the gas cylinder is injected through the gas supply pipe from the gas filling port 14b and filled into the container 12. The gas pressure filling the container 12 is set to a level higher than atmospheric pressure, for example, about 0.3 to 1 MPa.

[0019] The support body 16 and the rocking mechanism 18 constitute a container rocking device for rocking the container 12. The support body 16 for detachably supporting the container 12 comprises a support seat 162 on which the bottom of the container 12 rests, a support column 164 extending in the height direction with the support seat 162 as its lower end, and a gripping part 166 that is height-adjustable and clamps and grips the side of the container 12 or dispenser 14. The gripping part 166 is mounted to the support column 164 so as to be slidable in the vertical direction, is positioned at an appropriate height according to the size and shape of the container 12, and is fixed to the support column 164 by clamping or screw fastening.

[0020] The rocking mechanism 18 is provided on the side of the support column 164 opposite to the side to which the container 12 is attached, and by rocking the support column 164, the container 12 fixed to it is rocked. The rocking mechanism 18 is composed of a motor 181, an eccentric cam 184 connected to the rotation shaft of the motor 181 via gears 182 and 183, a connecting piece 185 connecting the eccentric cam 184 and the support column 164, and a projection 186 that moves up and down by the rotation of the eccentric cam 184.

[0021] Figure 3 is a schematic diagram illustrating the operation of the oscillating mechanism 18. The connecting piece 185 connects to the lower part B of the support column 164 at a position offset from the rotation center C of the eccentric cam 184. As the eccentric cam 184 rotates, the lower part B of the support column 164 also rotates via the connecting piece 185, thus performing an oscillating motion that combines vertical and horizontal reciprocating movements. The dotted rectangle in Figure 3 schematically shows a part of the support body 16, representing the upper part A and lower part B of the support column 164.

[0022] The projection 186 protrudes from the upper part A of the support column 164 toward the installation position side of the eccentric cam 184 (the opposite side from the side to which the container 12 is attached), and is provided in contact with the outer circumference of the eccentric cam 184. As the eccentric cam 184 rotates, the projection 186 moves up and down in accordance with the change in the height of its outer circumference, and the upper part A of the support column 164 also moves up and down accordingly.

[0023] In this way, the oscillating mechanism 18 as a whole performs an oscillating motion that combines vertical and horizontal reciprocating motions of the container 12 attached to the support column 164. By oscillating the container 12, the liquid food is stirred within the container 12, and the foaming gas filled in the container 12 is mixed with the liquid food. Note that the oscillating mechanism 18 that oscillates the container 12 is not limited to the structure described above, and various mechanical structures can be employed.

[0024] The rocking mechanism 18 is preferably covered by an outer case 19, as shown in the figure. The outer case 19 is made of metal, resin, or other material as appropriate. The outer case 19 may also be provided with a through passage 19a for passing a gas supply pipe 20 extending from a gas cylinder (not shown) through the outer case 19. The through passage 19a is provided in a position that does not interfere with the rocking mechanism 18, and penetrates the surface of the outer case 19 facing the support body 16 and the opposite surface.

[0025] The formation of this through passage 19a is optional, but by providing it, a relatively long gas supply pipe is supported by the through passage 19a located close to the support body 16, making it easier to connect the gas supply pipe 20 to the gas filling port 14b of the dispenser 14 attached to the container 12 when it is attached to the support body 16, thereby improving the convenience of the connection work. The timing of filling the container 12 with gas may be before attaching the container 12 to the support body 16, or it may be after attaching the container 12 to the support body 16.

[0026] Furthermore, as will be described later, gas filling can be performed while the container 12 is being swung, and by passing the gas supply pipe 20 through the through passage 19a, the gas supply pipe 20 that moves in conjunction with the swinging of the container 12 can be supported. As a means of supporting the gas supply pipe 20, it is not limited to the through passage 19a; for example, a method can be adopted in which an intermediate portion of the gas supply pipe 20 is fixed to the outer surface of the outer case 19 using a predetermined mounting jig.

[0027] Furthermore, to prevent workers from touching the rocking mechanism 18 while it is rocking, an openable and closable cover 21 may be attached to cover the container 12 set on the support body 16, so as to be continuous with the outer case 19.

[0028] Figure 4 shows an example configuration of a foam food production apparatus with a cover 21 attached. By providing the cover 21, contact from the support body 16 to the oscillating mechanism 18 can be prevented. The cover is made of, for example, a lattice-shaped metal or a transparent acrylic resin. Figure 4 also shows an example in which an operation panel for operating the oscillating mechanism 18 is mounted on the outer case 19.

[0029] In this way, the container oscillating device, which consists of a support body 16 and an oscillating mechanism 18, sets the espuma, which consists of a container 12 and a dispenser 14, and oscillates it. Inside the container 12, foaming gas is dissolved and mixed with fresh cream, which is then discharged from the discharge port 14a of the dispenser 14 due to the pressure inside the container 12. As the fresh cream is discharged from the discharge port 14a, the gas mixed with the fresh cream foams up, creating whipped cream. This eliminates the need for the operator to manually shake the espuma, reducing the workload on the operator, and also prevents variations in the quality of foamed food products due to differences in the operator's stirring motion. By performing the oscillating motion mechanically, foamed food products can be produced efficiently.

[0030] Figure 5 is a flowchart of the first foam food preparation method according to an embodiment of the present invention. The first foam food preparation method involves first pouring liquid food into a container 12 (S100). After pouring in the liquid food, a dispenser 14 is attached to the container 12 (S102), a gas cylinder is connected to the dispenser 14, and foaming gas is filled into the container 12 from the gas filling port 14b of the dispenser 14 (S104).

[0031] The container 12 is placed on the support body 16, and the rocking mechanism 18 is activated to rock the container 12 and stir the liquid food inside the container 12 (S106).

[0032] The container 12 is removed from the support body 16, and the lever 14c of the dispenser 14 is operated to discharge the stirred liquid food from the discharge port 14a. When the liquid food is discharged from the discharge port 14a, the reduced pressure causes it to foam, creating a foamy food (S108).

[0033] Figure 6 is a flowchart of a second foam food preparation method according to an embodiment of the present invention. Compared to the first foam food preparation method, the second foam food preparation method includes a step of additionally filling the container 12 with gas while it is oscillating. On the other hand, in the first foam food preparation method, gas filling is not performed during stirring.

[0034] Specifically, the second method for producing foamy food involves first pouring liquid food into container 12 (S100). After pouring in the liquid food, a dispenser 14 is attached to container 12 (S102), a gas cylinder is connected to the dispenser, and foaming gas is filled into container 12 from the gas filling port 14b of the dispenser 14 (S104).

[0035] The container 12 is set in the support body 16, and the rocking mechanism 18 is activated to rock the container 12 and stir the liquid food inside the container 12 (S106). At this time, additional gas is filled during stirring (S106a). As the gas inside the container 12 dissolves into the liquid food due to stirring and mixes, the gas pressure inside the container 12 gradually decreases. Therefore, by filling with gas even during stirring, the decrease in gas pressure inside the container 12 can be suppressed and a constant pressure can be maintained, thereby shortening the stirring time required for sufficient mixing.

[0036] Once stirring is complete, the container 12 is removed from the support body 16, and the lever 14c of the dispenser 14 is operated to discharge the stirred liquid food from the discharge port 14a. During discharge from the discharge port 14a, the liquid food foams due to reduced pressure, creating a foamy food (S108 in Figure 5, S108 in Figure 6).

[0037] In addition, in the first and second foam food production methods described above, a dispenser 14 may be attached to a container 12 into which liquid food has been poured, and after setting the container 12 in this state on a support body 16, a gas cylinder may be connected to the dispenser 14 and foaming gas may be filled into the container 12 from the gas filling port 14b of the dispenser 14.

[0038] The following describes an experimental example of producing whipped cream by mixing fresh cream with nitrous oxide gas using the foam food production apparatus shown in Figures 1 to 4.

[0039] ●Experiment 1 <Experimental Method> Whipped cream was prepared according to the first foamy food preparation method described above, without additional gas filling during stirring, under the following preparation conditions, and its state was observed and evaluated. (a) Liquid foods 250ml of fresh cream (store-bought) (b) Gas type Nitrous oxide gas (100% nitrous oxide) (c) Filling pressure 0.7 MPa (d) Stirring method Figure 7 shows the stirring operation in Experiment 1. Stirring was performed by a combination of vertical and horizontal reciprocating motion using the container oscillating device of this embodiment (Figure 7(a)). As a comparative example, comparative experiments were also conducted in which stirring was performed by vertical reciprocating motion only (Figure 7(b)), horizontal reciprocating motion only (Figure 7(c)), and rotational motion in which the container itself was rotated (Figure 7(d)). As mentioned above, no additional gas was filled during stirring.

[0040] <Experimental Results> Figure 8 shows the results of the whipped cream production experiment in Experiment 1, and is a table evaluating the foaming properties of the foamy food (whipped cream) discharged from the nozzle after spraying liquid food (fresh cream) from a container. The foaming properties were evaluated visually and by the load-bearing pressure of the foamy food (whipped cream).

[0041] The criteria for evaluating foaming properties are as follows: When liquid food is injected from a nozzle by internal pressure in a container, the gas mixed in the liquid food expands due to the reduced pressure, and sufficient foaming properties are required to produce a foamy food (whipped cream).

[0042] A foamy food (whipped cream) was judged as "sufficient" if it foamed and bubbled sufficiently, had a load-bearing pressure of 0.1 kPa or more, and the cream was dispensed smoothly (no gas escaped). A state where it foamed just barely (peaks were formed) but had a load-bearing pressure of less than 0.1 kPa was judged as "insufficient." Furthermore, a state where it did not foam at all and remained liquid, or where the cream solidified and only gas was dispensed, was judged as "no foaming." In the experimental results data in Figure 7, "sufficient foaming" is indicated by "○," "insufficient foaming" by "△," and "no foaming" by "×."

[0043] Figure 9 shows the foaming state of whipped cream. Figure 9(a) shows an example where the dispensed cream is sufficiently foamed and has become whipped cream (corresponding to the "○" state above), Figure 9(b) shows an example where the dispensed cream is not sufficiently foamed (corresponding to the "△" state above), and Figure 9(c) shows an example where the dispensed cream is not foamed at all (corresponding to the "×" state above).

[0044] Here, the load-bearing pressure was calculated from the magnitude of the load applied to the dispensed whipped cream and the area of ​​the load at the point when the load began to sink into the dispensed whipped cream. The stirring by the container oscillating device in this embodiment confirmed the production of whipped cream that received a "sufficient" (i.e., "○") rating for foaming ability.

[0045] Specifically, as shown in the experimental results in Figure 8, with the container oscillating device in this embodiment, whipped cream with "sufficient" foaming properties was produced at a speed of 300 rpm with 75 or more stirring cycles. On the other hand, with other stirring methods, it was not possible to produce whipped cream with sufficient foaming properties except when the number of stirring cycles was significantly increased (180 horizontal reciprocating motions). It was confirmed that the oscillating motion combining vertical and horizontal reciprocating motions by the container oscillating device in this embodiment is effective. However, as shown in the experimental results above, even with oscillating motion using horizontal reciprocating motion, although the number of stirring cycles increases, whipped cream with sufficient foaming properties can be produced.

[0046] ●Experiment 2 <Experimental Method> Whipped cream was prepared according to a second method for producing foamy food products, which involves additional gas filling during stirring, under the following production conditions, and its state was observed and evaluated. (a) Liquid foods 250ml of fresh cream (store-bought) (b) Gas type Nitrous oxide gas (100% nitrous oxide) (c) Filling pressure 0.7 MPa (d) Stirring method The mixture was stirred by the oscillating motion of the container oscillating device of this embodiment (Figure 7(a)). A comparative experiment was also conducted using the first foamy food preparation method described above, without additional gas filling during stirring. <Experimental Results> Figure 10 shows the results of the whipped cream production experiment in Experiment 2. It is a table evaluating the fluidity of the cream in the container and the foaming properties of the foamy food (whipped cream) dispensed from the nozzle after spraying the liquid food (fresh cream) from the container. The foaming properties were evaluated visually and by the load-bearing pressure of the foamy food (whipped cream).

[0047] Similar to Experiment 1, the load-bearing pressure was calculated by applying a load to the dispensed whipped cream and determining the magnitude of the load at the point when the load began to sink into the dispensed whipped cream, as well as the area of ​​the load.

[0048] In this embodiment, stirring with a container shaking device confirmed the production of whipped cream that received a "sufficient" (i.e., "○") rating for foaming properties. Furthermore, by filling with gas during stirring, whipped cream that received a "sufficient" (i.e., "○") rating for foaming properties could be obtained even with a shorter stirring time.

[0049] Specifically, as shown in the experimental results in Figure 10, in the experimental sample where gas was not added during stirring, the shortest stirring time required for a "sufficient" foaming rating was 8 seconds, and at a stirring time of 5 seconds, the foaming rating was "insufficient." However, in the experimental sample where gas was added during stirring, whipped cream was obtained that was rated as "sufficient" even at a stirring time of 5 seconds. It was confirmed that by adding gas during stirring, the reduction in gas pressure inside the container is suppressed, the gas dissolves and mixes more quickly, and whipped cream that is rated as "sufficient" can be obtained with a shorter stirring time.

[0050] Thus, the foamed food production apparatus of the present invention is equipped with a container shaking device that shakes the container, and a container into which liquid food has been added and filled with gas is set in the container shaking device and shaken to agitate the liquid food (fresh cream). Furthermore, by performing the agitation process using the container shaking device, the fresh cream and these gases can be mixed in the container efficiently and in a short time, and when the fresh cream is ejected from the container, the expansion of the gas mixed with the fresh cream causes foaming, making it possible to produce whipped cream.

[0051] In this embodiment, the foaming gas is not limited to nitrous oxide, but can also be argon or nitrogen, for example. Nitrous oxide is known to be a greenhouse gas with a high global warming potential (GWP) of 298, and in recent years, from the perspective of measures against global warming, there has been a demand for methods to produce foamy foods without using nitrous oxide. Under these circumstances, among the gases approved as food additives, argon (Ar) gas or nitrogen (N2) gas, which have a GWP of 0 (zero), have attracted attention as alternatives to nitrous oxide. However, although argon gas or nitrogen gas are not greenhouse gases, their solubility is significantly lower than that of nitrous oxide, so it is not possible to produce sufficiently foamed whipped cream in a short time by manually shaking the espuma as in the conventional method.

[0052] By using the foam food production apparatus in this embodiment, when using argon gas or nitrogen gas, which have relatively low solubility, the fresh cream and argon gas or nitrogen gas are stirred together in the container 12 by the oscillating motion of the container 12, making it possible to efficiently mix the fresh cream with argon gas or nitrogen gas and produce whipped cream using argon gas or nitrogen gas.

[0053] Applicable argon gas is a gas whose main component is argon, and this includes gases consisting solely of argon (100% argon) or gases mixed with argon and less than 50% by volume (more preferably less than 10% by volume) of other component gases (e.g., air or another gas approved as a food additive). Similarly, applicable nitrogen gas is a gas whose main component is nitrogen, and this includes gases consisting solely of nitrogen (100% nitrogen) or gases mixed with nitrogen and less than 50% by volume (more preferably less than 10% by volume) of other component gases (e.g., air or another gas approved as a food additive).

[0054] The present invention is not limited to the embodiments described above, and of course, design changes that do not depart from the spirit of the invention, including various modifications and alterations that can be conceived by a person with ordinary skill in the art of the present invention, are also included in the present invention. [Explanation of symbols]

[0055] 10: Foaming food preparation device, 12: Container, 14: Dispenser, 14a: Discharge port, 14b: Gas filling port, 14c: Lever, 16: Support body, 18: Swiveling mechanism, 19: Outer case, 19a: Through passage, 20: Gas supply pipe, 21: Cover, 22: Operation panel, 162: Receiving seat, 164: Support column, 166: Gripping part, 181: Motor, 182: Gear, 183: Gear, 184: Eccentric cam, 185: Connecting piece, 186: Protrusion

Claims

[Claim 1] A container for containing liquid food and filled with foaming gas at a pressure higher than atmospheric pressure, The container is attached to a support body that supports the container, A rocking mechanism that rocks the container attached to the support body, The container is fitted with a dispenser having a discharge port and a gas filling port for injecting the foaming gas into the container, The dispenser dispenses the liquid food mixed with the foaming gas from the discharge port due to the pressure inside the container, and when the liquid food is dispensed from the discharge port, it foams up to produce the foamed food. The rocking mechanism is a foam food production apparatus that produces foam food using a foam food production apparatus that rocks the container attached to the support body by a rocking motion that combines vertical reciprocating motion and horizontal reciprocating motion, The process of pouring the liquid food into the container, The steps include attaching the dispenser to the container, A step of injecting the foaming gas from the gas filling port of the dispenser and filling the container, The process involves attaching the container to the foam food production apparatus and shaking it to agitate the liquid food inside the container, The process includes dispensing the liquid food from the discharge port of the dispenser, and producing the foamy food by causing the liquid food to foam during dispensing from the discharge port, A method for producing foamy food, characterized in that, during the stirring step, the foaming gas is additionally filled from the gas filling port while stirring.

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