JP6208292B2 - Tap device for beverage dispenser and foam generation method - Google Patents

Description

  The present invention relates to a tap device of a beverage dispenser and a foam generation method for providing a sparkling beverage containing a cereal degradation product.

  In recent years, development of various types of sparkling beverages containing cereal decomposition products such as beer, non-alcoholic beer, and sparkling wine has been promoted. In such an effervescent beverage containing a cereal decomposition product, the foam prevents escape of carbon dioxide gas, has a pleasant sound, a fragrance due to foam retention, and a delicious taste (that is, a creamy white foam on the glass). It has an important function to give a smiling and lively scene). In addition, bubbles such as beer poured into containers such as glasses and mugs have an antioxidant effect.

  As mentioned above, the foam that is produced when beer is poured into a container such as a glass or mug plays an extremely important function. Not disappearing is an important factor for drinking beer and other delicious foods.

Here, the principle of generating foam in a sparkling beverage containing a cereal decomposition product such as beer will be described. Carbon dioxide gas (CO ₂ ) dissolved in (dissolved in) the beer itself is released from the pressure of the beer. Vaporizes inside the beer. At this time, the vaporized carbon dioxide gas is wrapped in a film formed of hop resin, malt protein, and carbohydrate, thereby forming bubbles.

  The foam formed in this way is an element of beer taste that contains hop bitterness component (isohumulone) indispensable for beer and protects the liquid level of beer poured into a mug from the atmosphere. It plays an important role in preventing beer oxidation.

  Therefore, a tap of a beverage dispenser for pouring beer or the like into a container such as a mug is provided with a foaming mechanism that performs foaming after pouring beer into a mug or the like (Patent Document 1: Japanese Patent Laid-Open No. 2005-133867). 2010-285209). This conventional tap foaming mechanism is configured to generate beer foam by narrowing the flow path in the tap by operating a lever provided on the tap.

  As described above, in the cereal decomposition product-containing sparkling beverage, foam plays an important role in the flavor and aesthetics of beer and the like, and means for improving the foam retention have been studied. As one of such means, for example, a method of adding nitrogen gas to beer has been proposed (Patent Document 2: JP-A-10-287393). In this method, foaming is improved by adding nitrogen gas to beer.

  As another method for improving the foam retention of beer, a side tap is provided in the side wall of the throttle channel in the housing of the foaming tap in a tap dedicated to foaming provided separately from the tap of the beverage dispenser. There has been proposed a method in which an atmosphere gas such as air is formed through the side hole so as to be caught in beer (Patent Document 3: Japanese Utility Model Publication No. 7-28157).

  In addition, as another method for improving the foam retention of beer, a porous member connected to a gas supply path connected to a compressed gas source is provided in a beverage dispensing tap to dispense beverage. In some cases, the beverage comes into contact with the compressed gas released from the porous member (Patent Document 4: JP 2000-344296 A).

JP 2010-285209 A Japanese Patent Laid-Open No. 10-287393 Japanese Utility Model Publication No. 7-28157 JP 2000-344296 A

  However, the conventional technique described in Patent Document 2 has a problem that a large-scale device is required to add nitrogen gas to beer, and the burden on cost and equipment is large.

  Furthermore, since the method described in Patent Document 2 is for adding nitrogen gas to beer poured into a beer container (such as a mug) by a dispenser, the added gas is not nitrogen gas. There is a restriction that it is limited to oxidizing gases.

  That is, in the method described in Patent Document 2, when air is used as an additive gas, for example, there is a problem that beer is oxidized by oxygen, which is a component of air added to beer.

  This problem can also occur in the technique as shown in FIGS. 11 and 12 of Patent Document 2. That is, in FIG. 11 and FIG. 12 of Patent Document 2, nitrogen gas is blown in the middle of the pipe from the draft beer barrel to the tap of the dispenser, but when air is blown instead of nitrogen gas at this position, Will oxidize.

  Here, from the viewpoint of improving the bubble retention, it is desirable that the gas component confined in the bubble is close to the atmospheric (ie, air) component present in the surrounding area. That is, if the gas component in the bubble and the ambient air (air) component are different, the gas inside the bubble will pass through the bubble film to the atmosphere due to the gas diffusion effect caused by the difference in partial pressure of each component. At this time, a force for breaking the film acts on the foam film.

  Therefore, the fact that air cannot be used as the additive gas is a limitation in improving foam retention. In terms of cost, if ambient air can be used as an additive gas, there is no need to separately prepare a nitrogen gas cylinder or the like as in the conventional method described above, which is very convenient.

  Further, the conventional technique described in Patent Document 3 is formed by penetrating a side hole in the side wall of the throttle channel in the housing of the bubble-dedicated tap and reducing the pressure head as the speed head increases in the throttle channel. The atmospheric gas is sucked in through the side holes by using negative pressure, and the foaming mechanism uses the stirring effect by the wire mesh disposed in the throttle channel. For this reason, atmospheric gas is introduced into the beer during foaming, and the atmospheric gas cannot be sufficiently taken into each foam, and the duration of the foam (foam retention) There was a limit to the improvement.

  Furthermore, the conventional technique described in Patent Document 3 is a configuration in which atmospheric gas is sucked in using negative pressure as described above, and since a foaming mechanism that utilizes the stirring effect of a wire mesh is adopted, The application range is extremely limited. For example, it is extremely difficult or impossible to apply to a tap capable of switching between the foaming mode and the liquid dispensing mode.

  In addition, since the conventional technique described in Patent Document 4 is for bringing compressed gas into contact with beer itself poured into a container such as a mug, there is a restriction on the type of compressed gas that can be used from the viewpoint of beer oxidation prevention. There is a problem that there is.

  The present invention has been made in view of the above-described problems of the prior art, and does not require a large-scale device for adding external gas to the cereal decomposition product-containing sparkling beverage, An object of the present invention is to provide a tap device for a beverage dispenser and a foam generation method capable of improving the foam retention of an effervescent beverage containing a cereal decomposition product with few restrictions on the type of gas that can be used as an external gas.

  In order to solve the above-mentioned problem, the first invention is a tap device of a beverage dispenser for supplying a sparkling beverage containing a cereal decomposition product, for supplying the sparkling beverage in a liquid state. A liquid dispensing mechanism and a foam generating mechanism for supplying the sparkling beverage in the form of foam, wherein the foam generating mechanism is introduced with the liquid sparkling beverage in a pressurized state. A communication channel that connects the first chamber and the second chamber, the second chamber into which the sparkling beverage from the first chamber is introduced in the form of foam, After being introduced into the first chamber, a communication channel that provides channel resistance so that the pressure in the first chamber is higher than the pressure in the second chamber when the sparkling beverage flows through the inside. The external gas is introduced into the sparkling beverage in a pressurized state before being introduced into the second chamber. Including an external gas introducing means for, characterized in that.

  According to a second aspect of the invention, in the configuration of the first aspect of the invention, the external gas introduction means is configured to introduce the external gas in the middle of the communication flow path.

  The third invention is characterized in that, in the configuration of the first invention, the external gas introducing means is configured to introduce the external gas into the first chamber.

  According to a fourth aspect of the present invention, in the configuration according to any one of the first to third aspects, the external gas introduction unit includes at least a gas containing nitrogen gas, at least a nitrogen gas and a carbon dioxide gas as the external gas. It is configured to introduce gas or air.

  In addition, in a fifth invention according to any one of the first to fourth inventions, the communication channel includes an orifice formed in an isolation wall that separates the first chamber and the second chamber. It is characterized by.

  In order to solve the above-mentioned problem, a sixth invention is the tap device according to any one of the first to fifth inventions, a supply line for supplying the sparkling beverage to the tap device, and the supply line. A cooler for cooling the sparkling beverage passing therethrough.

  In order to solve the above-mentioned problems, a seventh invention is a foam generation method for foaming an effervescent beverage containing a cereal decomposition product, wherein the effervescent beverage is in a pressurized state inside a tap device of a beverage dispenser. A beverage introduction process to be introduced, a gas introduction process to introduce external gas into the sparkling beverage in a pressurized state supplied into the tap device, and a pressurized state in which the external gas is introduced And a foaming step for releasing the pressure of the sparkling beverage to make it foam.

  Moreover, 8th invention is the structure of 7th invention, The said tap apparatus supplies the liquid pouring mechanism for supplying the said effervescent drink with a liquid state, and the said effervescent drink in the form of foam A foam generating mechanism, and the foam generating mechanism includes a first chamber into which the liquid sparkling beverage is introduced in a pressurized state, and the sparkling beverage from the first chamber. Is a communication channel that communicates between the second chamber introduced in the form of foam, the first chamber, and the second chamber, and when the sparkling beverage flows through the second chamber, And a communication channel that provides channel resistance so that the pressure is higher than the pressure in the second chamber, and is introduced into the second chamber after being introduced into the first chamber in the gas introduction step. The external gas is introduced into the sparkling beverage in a pressurized state before being applied. .

  The ninth invention is characterized in that, in the configuration of the eighth invention, in the gas introduction step, the external gas is introduced in the middle of the communication flow path.

  The tenth invention is characterized in that, in the configuration of the eighth invention, the external gas is introduced into the first chamber in the gas introduction step.

  According to an eleventh aspect of the invention, in the configuration of the seventh to tenth aspects of the invention, in the gas introduction step, as the external gas, a gas containing at least nitrogen gas, a gas containing at least nitrogen gas and carbon dioxide gas, or air It is characterized by introducing.

  A twelfth aspect of the invention is a sparkling beverage to which foam generated by the foam generation method according to the seventh to eleventh aspects of the invention is added.

BRIEF DESCRIPTION OF THE DRAWINGS Schematic which showed the drink dispenser provided with the tap apparatus by one Embodiment of this invention with the beer barrel and the carbon dioxide gas cylinder connected to this. Schematic which expanded and showed the part of the tap apparatus of the drink dispenser shown in FIG. Schematic which showed the drink dispenser provided with the tap apparatus by other embodiment of this invention with the beer barrel and the carbon dioxide gas cylinder connected to this. It is the longitudinal cross-sectional view which showed the tap apparatus by one Example of embodiment shown in FIG. 3, and the figure which showed the state at the time of pouring out liquid beer. The figure which showed the state at the time of supplying a bubble in the tap apparatus shown in FIG.

  Hereinafter, a tap device of a beverage dispenser according to an embodiment of the present invention and a foam generation method using the tap device will be described with reference to FIGS. 1 and 2.

  The tap device according to the present embodiment is a tap device of a beverage dispenser for providing an effervescent beverage containing cereal decomposition products such as beer, and after pouring beer into a container such as a mug, the foamed beer is placed in the mug. It is equipped with a foaming mechanism for supplying on the liquid surface of the beer.

  As shown in FIG. 1, the beverage dispenser 1 is connected to a beer barrel (storage tank) 2, and the beer barrel 2 is fed with carbon dioxide to press the liquid level. A gas cylinder 3 is connected. A dispense head 4 is provided at the top of the beer barrel 2, and by operating the dispense head 4, the supply of beer from the beer barrel 2 can be started or stopped.

  The beverage dispenser 1 includes an inlet 5 into which beer supplied from the beer barrel 2 is introduced, and the beer supplied into the beverage dispenser 1 through the inlet 5 is routed into the beverage dispenser 1. It is supplied to the tap device 7 through the supplied supply line 6.

  Here, a cooler 8 and a compressor 9 connected to the cooler 8 are provided inside the beverage dispenser 1, and the beer passing through the supply line 6 can be cooled by the cooler 8.

  As shown in FIGS. 1 and 2, a gas cylinder 11 is connected to the tap device 7 according to the present embodiment via an external gas supply line (external gas introduction means) 10. The gas cylinder 11 is provided with a pressure adjustment valve 12 for adjusting the pressure of the supplied external gas.

  As the external gas, a gas containing at least nitrogen gas is used. For example, a mixed gas containing at least nitrogen gas and carbon dioxide gas is used. Air can also be used as the external gas.

  As shown in FIG. 2, the tap device 7 includes a mode switching mechanism 13 for switching between the liquid dispensing mode and the foaming mode. By operating the switching lever 14 of the mode switching mechanism 13, the mode is changed. The flow path switching means 15 of the switching mechanism 13 switches the flow path of the cereal decomposed product-containing sparkling beverage between the liquid discharge side flow path (liquid discharge mechanism) 16 and the foam generation side flow path 17. . As the flow path switching means 15, for example, a three-way valve can be used.

  When pouring beer into the mug 40, the beer flowing from the liquid outlet 19 is poured into the mug 40 by operating the switching lever 14 so that the beer flows into the liquid pouring channel 16. Thereafter, when foam is placed on the beer liquid level in the mug 40, the switching lever 14 is operated so that the beer flows into the foam generation side channel 17, and the foam flowing down from the foam outlet 20 is mug 40. Place on the inside beer liquid level.

  The foam generation mechanism 21 of the tap device 7 includes a first chamber 22 into which beer supplied from the beer barrel (storage tank) 2 is introduced in a pressurized state, and a second chamber in which beer is introduced from the first chamber 22. The second chamber 23 communicates with the bubble outlet 20 and is open to the atmosphere.

  The liquid extraction mechanism including the liquid extraction side flow path 16 and the bubble generation mechanism 21 are accommodated in the main body casing 18 of the tap device 7.

  An isolation wall 24 is provided between the first chamber 22 and the second chamber 23 of the bubble generating mechanism 21, and an orifice 25 for generating bubbles is provided in the isolation wall 24. That is, the orifice 25 is a communication channel that connects the first chamber 22 and the second chamber 23, and when the beer flows into the second chamber 23 through the orifice 25, the pressure of the beer is released to form a foam. It is comprised so that it may become.

  And in the tap apparatus 7 by this embodiment, the external gas introduction line (external gas introduction) for introducing external gas into the 1st chamber 22 which accommodates the liquid beer maintained by the orifice 25 at the pressurized state Means) One end of 10 is connected.

  The other end of the external gas introduction line 10 is connected to a gas cylinder 11. The gas cylinder 11 is provided with a pressure adjustment valve 12 for adjusting the pressure of the external gas supplied into the first chamber 22.

  When supplying foam using the tap device 7 of the beverage dispenser 1 according to the present embodiment, the switching lever 14 is operated so that the beer from the beer barrel 2 flows into the foam generation side channel 17. Then, the pressurized beer flows into the first chamber 22 and the orifice (communication flow path) 25 exists between the second chamber 23 and the pressurized state of the beer in the first chamber 22 is maintained. The

  In the present embodiment, the external gas is introduced from the gas cylinder 11 through the external gas introduction line 10 into the beer in the first chamber 22 in a pressurized state. At this time, the pressure of the external gas needs to be high enough to allow the gas to flow into the first chamber 22, while the external gas introduced into the first chamber 22 flows backward against the flow of beer. Low pressure is necessary to prevent this.

  When the external gas is thus introduced into the first chamber 22 and the beer in the pressurized state in the first chamber 22 passes through the orifice 25 together with the external gas and flows into the second chamber 23. The pressure is released.

When the beer pressure is reduced by this pressure release, the carbon dioxide gas (CO ₂ ) dissolved in the beer is vaporized in the beer and bubbles are generated.

  At this time, since the external gas has already been introduced into the beer, when the foam is generated with the vaporization of the carbon dioxide gas, the external gas existing around is taken into the foam.

  In addition, at least a part of the introduced external gas dissolves in the beer, and when the beer passes through the orifice 25 and the pressure is released, the external gas dissolved in the beer is vaporized to generate bubbles. Contribute.

  Here, the amount of gas dissolved in the liquid is proportional to the partial pressure of the gas (Henry's law). Therefore, the higher the partial pressure, the more gas is dissolved in the liquid. As described above, in the present embodiment, the external gas is introduced at a pressure high enough to allow the pressurized beer in the first chamber 22 to flow into the first chamber 22. The amount of external gas that dissolves can be increased.

  Moreover, in this embodiment, since the gas containing at least nitrogen gas is used as an external gas, the composition of the gas in the foam is a mixed gas of carbon dioxide gas and nitrogen gas. Thus, the presence of nitrogen gas in the bubbles alleviates the difference in composition from the atmosphere (air) around the bubbles. In other words, when no external gas is introduced, only the carbon dioxide gas is contained in the bubbles, so that the difference in composition with the surrounding air (including about 0.032% carbon dioxide gas) becomes large.

  As described above, in the present embodiment, since the external gas containing at least nitrogen gas is introduced into the first chamber 22 of the bubble generating mechanism 21, nitrogen gas is mixed into the generated bubbles. be able to. As a result, the composition of the gas in the bubble approaches the composition of the surrounding atmosphere (air) and approaches the partial pressure in the air (particularly the nitrogen partial pressure). ) Becomes longer.

  Further, in this embodiment, the beer into which the external gas is introduced is not poured into a mug or the like in a liquid state, but is a beer that is used exclusively to generate foam, so that it is oxidizing as the external gas. It is also possible to use gas, for example air.

  As described above, according to the present embodiment, the foam retention of beer can be improved with a simple configuration. In addition, since air can be used, it is advantageous in terms of cost and has the advantage of requiring less equipment.

  Next, a tap device according to another embodiment of the present invention will be described with reference to FIG. In addition, about the part which is common in embodiment shown in FIG.1 and FIG.2, description is abbreviate | omitted by attaching | subjecting the same code | symbol as FIG.1 and FIG.2 in FIG. 3, and demonstrates a difference below.

  In the present embodiment, the isolation wall 24 that separates the first chamber 22 and the second chamber 23 is formed thick, and the orifice (communication flow path) 25 is formed elongated along the axial direction thereof.

  An external supply line (external gas introduction means) 10 for introducing external gas is formed so as to penetrate the isolation wall 24 in the radial direction and open at the orifice 25.

  According to the present embodiment having the above-described configuration, the same effects as those of the embodiment shown in FIG. 1 can be obtained, and in addition, the following effects can be obtained.

  That is, in the present embodiment, since the external gas is introduced in the middle of the elongated orifice 25 that connects the first chamber 22 and the second chamber 23, in a limited narrow space in the orifice 25, In addition, the flow rate increased in the orifice 25 promotes the stirring of the external gas and beer, and further promotes the dissolution of the external gas in the beer. Ideally, the gas inside the foam and the external gas are expected to have a uniform composition.

  By promoting the dissolution of the external gas into the beer in this way, there is a large amount of external gas containing at least nitrogen in the foam formed when the pressure is released through the orifice 25. Thus, the bubble duration (foam retention) can be further prolonged.

  Next, as an example of the tap device according to the above-described embodiment shown in FIG. 3, the external gas shown in FIG. 3 is compared with the conventional tap described in Patent Document 1 (Japanese Patent Laid-Open No. 2010-285209). An example in which the introducing means is incorporated will be described with reference to FIGS.

  As shown in FIG. 4, the tap device 7 described in Patent Document 1 operates the switching lever 14 to move the valve member 30 to the right side in the drawing, thereby forming a gap around the valve member 30. Liquid beer in a pressurized state flows into the main body casing 36 of the tap device 7 through the gap. The beer that has flowed into the main body casing 36 is discharged to the outside through the liquid outlet 19 and poured into a mug or the like.

  Then, when the switching lever 14 is operated from the state shown in FIG. 4 to move the slider 27 in the left direction in the figure against the urging force of the spring member 26, the slider 27 The attached seal member 28 is moved at the same time to open the pore 29 from the closed state (FIG. 5 shows a state in which the pore 29 is opened).

  Since a through hole 32 is formed in the valve rod portion 31 of the valve member 30 along the axis thereof, the pressurized state flows into the through hole 32 from the inlet end 33 (right side in the figure) of the through hole 32. From the outlet end 34 (left side in the figure) of the through-hole 32 flows into the pore 29.

  Here, since the diameter of the pore 29 is set smaller than the diameter of the through hole 32, the beer in the through hole 32 is maintained in a pressurized state due to the flow path resistance in the pore 29. That is, the through hole 32 corresponds to the above-described first chamber 22 (FIG. 3), the fine hole 29 corresponds to the above-described orifice 25 (FIG. 3), and an annular formed between the fine hole 29 and the seal member 28. The space 35 corresponds to the second chamber 23 (FIG. 3).

  In the present embodiment shown in FIG. 5, the wall of the main body casing 36 of the tap device 7 and the thick wall of the valve stem 31 are perforated, and one of the external gas introduction lines 10 (FIG. 3) is formed therein. A gas introduction pipe 37 that forms a portion is inserted.

  Then, an external gas containing at least nitrogen gas is introduced into the pores 29 through the gas introduction pipe 37 of the external gas introduction line 10. At least a part of the external gas introduced into the pores 29 is dissolved in the beer.

  When the beer supplied with the external gas passes through the pores 29 and flows into the annular space 35, the pressure is released, and the liquid is foamed by this pressure release. The foamed beer is discharged from the annular space 35 to the outside through the foam outlet 20. The inside of the bubble outlet 20 is almost atmospheric pressure, and the inside of the annular space 35 is slightly higher than the inside of the bubble outlet 20.

  If the pressure of the external gas introduced into the pores 29 is too low, the pressure of the beer in the pores 29 will be lost, and the external gas cannot be introduced into the pores 29. It will flow backwards against the flow of beer or the texture of the beer foam will become rough.

  Therefore, in order to obtain the optimum pressure of the external gas, experiments were conducted on pressure balance and foam texture.

(1) Pressure balance and experimental method
i) Install a chiller in a test room at room temperature of 25 ° C to allow water to pass through.
ii) Increasing the pressure of the supplied external gas (represented by air) step by step while performing the foaming operation.
iii) Listen for the sound of the air coming out of the bubble outlet 20 of the tap.
iv) “Appropriate” air pressure that allows a slight audible sound.

-Result As shown in Table 1, it was judged that 0.1-0.15 MPa was a suitable pressure of external gas.

(2) Foam texture and experimental method
i) Prepare a quick cooler, the most squeezed barrel and glass in a test room at room temperature of 25 ° C.
ii) A liquid is poured out to a glass height of 70% under a CO ₂ counter pressure of 0.25 MPa together with the control group (without air addition) and the sample group (with air addition).
iii) The control group is foamed (foamed) as usual, and the sample group is foamed to the edge of the glass using air at air pressures of 0.1 and 0.15 MPa.
iv) Visually evaluate the foam texture.

-Result As shown in Table 2, 0.1 MPa was suitable for the pressure of air (external gas).

  Next, an experiment was conducted on the effect of improving foam retention when the tap device according to the present example was used.

·experimental method
i) Prepare a quick cooler, the most squeezed barrel and glass in a test room at room temperature of 25 ° C.
ii) A liquid is poured out to a glass height of 70% under a CO ₂ counter pressure of 0.25 MPa together with the control group (without air addition) and the sample group (with air addition).
iii) The control zone is foamed (foamed) as usual, and the sample zone is 0.1 MPa external gas pressure, using mixed gas (CO ₂ : N ₂ = 30: 70) and air to the edge of the glass Foam.
iv) After foaming, compare the foam height after 1 minute and after 3 minutes ("100%" if there is no change in foam height after 1 minute and after 3 minutes, foam height Is rated as 50%).

-Results As shown in Table 3, the foam retention was 37% in the control (foaming without external gas), while it was 63-64% in the sample (air, mixed gas, nitrogen gas). Significant improvement was observed.

1 Beverage dispenser 2 Beer barrel (storage tank)
3 Carbon dioxide cylinder 4 Dispensing head 5 Inlet 6 Supply line 7 Tap device 8 Cooler 9 Compressor 10 External gas supply line (external gas introduction means)
DESCRIPTION OF SYMBOLS 11 Gas cylinder 12 Pressure control valve 13 Mode switching mechanism 14 Switching lever 15 Flow path switching means 16 Liquid extraction side flow path (liquid extraction mechanism)
17 Foam generation side flow path 18, 36 Main body casing of tap device 19 Liquid outlet 20 Foam outlet 21 Foam generation mechanism 22 First chamber 23 Second chamber 24 Isolation wall 25 Orifice (communication flow path)
26 Spring member 27 Slider 28 Seal member 29 Fine pore (communication flow path)
30 Valve member 31 Valve stem portion 32 Through hole (first chamber)
33 Inlet end of through-hole 34 Outlet end of through-hole 35 Annular space (second chamber)
37 Gas introduction pipe forming part of external gas introduction line 40 Mug

Claims (10)

A bubble generation mechanism,
A first chamber into which the beverage is introduced under pressure;
A second chamber in which the beverage from the first chamber is introduced in the form of foam;
A communication channel formed between the first chamber and the second chamber and communicating between the first chamber and the second chamber, wherein the beverage flows inside the first chamber when the beverage flows through the communication chamber. A communication channel that provides channel resistance so that the pressure is higher than the pressure in the second chamber;
After being introduced into the first chamber, seen including a an external gas introduction means adapted to introduce external gas into the beverage in a pressurized state prior to being introduced into said second chamber,
The communication flow path is a bubble generation mechanism including an orifice formed in an isolation wall that separates the first chamber and the second chamber .   The foam generating mechanism according to claim 1, wherein the external gas introduction unit is configured to introduce the external gas in the middle of the communication channel.   The foam generating mechanism according to claim 1, wherein the external gas introduction unit is configured to introduce the external gas into the first chamber. The foam generation mechanism according to any one of claims 1 to 3 ,
The tap apparatus provided with the foam outlet for pouring the foam of the said drink produced | generated by the said foam production | generation mechanism to a container. A liquid dispensing mechanism for supplying the beverage in a liquid state;
The tap device according to claim 4 , further comprising a liquid outlet for pouring the liquid beverage flowing through the liquid pouring mechanism into the container. A tap device according to claim 4 or 5 ,
A supply line for supplying the beverage to the tap device;
A beverage dispenser comprising: a cooler for cooling the beverage passing through the supply line. In the foam generation method,
Between the first chamber into which the beverage is introduced in a pressurized state, the second chamber into which the beverage from the first chamber is introduced in the form of foam, and between the first chamber and the second chamber A communication channel formed and communicating between the first chamber and the second chamber, wherein the pressure in the first chamber is higher than the pressure in the second chamber when the beverage flows through the inside. A beverage introduction step for introducing the beverage in a pressurized state into a foam generation mechanism having a communication channel for imparting a channel resistance to
A gas introduction step of introducing an external gas into the beverage in a pressurized state after being introduced into the first chamber and before being introduced into the second chamber;
Equipped with a,
The bubble generation method , wherein the communication channel includes an orifice formed in an isolation wall that separates the first chamber and the second chamber . The foam generation method according to claim 7 , wherein in the gas introduction step, the external gas is introduced in the middle of the communication channel.   The foam generation method according to claim 8, wherein the external gas is introduced into the first chamber in the gas introduction step. A foam pouring step of pouring foam generated by the foam generating mechanism of the tap device according to claim 4 or 5 from the foam outlet onto a liquid surface of a beverage in a container by operating the tap device. Beverage production method.

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