WO2018225597A1

WO2018225597A1 - Refrigerator

Info

Publication number: WO2018225597A1
Application number: PCT/JP2018/020684
Authority: WO
Inventors: 桂南部; 安信　淑子; 公美子大久保; 上迫　豊志
Original assignee: パナソニックＩｐマネジメント株式会社
Priority date: 2017-06-07
Filing date: 2018-05-30
Publication date: 2018-12-13
Also published as: JP7378020B2; JPWO2018225597A1; JP7142212B2; JP2022174142A

Abstract

A refrigerator comprises a determination unit that determines timing of completion by detecting either the storage time or a change in the physical property of a stored item, and a notification unit that notifies a user of completion.

Description

refrigerator

This disclosure relates to a refrigerator having a function of improving the taste by storage and notifying the user of the timing when the taste is improved.

In the freezer compartment of a refrigerator, maintaining at a temperature of -18 ° C or lower is usually optimal for maintaining the quality of frozen food.

This freezing temperature of −18 ° C. is considered to be T-TT (Time-Temperature-Tolance: Permissible time-temperature relationship) where the storage temperature and quality of food (from the viewpoint of microorganisms and taste) are different. Based on. The freezing temperature of −18 ° C. satisfies the performance of the three star and the four star defined in JISC 9607.

Considering that the majority of frozen foods in the T-TT study conducted in the United States are consistent with the harvest cycle of vegetables and fruits based on the result of being held at -18 ° C for more than one year The storage target for frozen foods is set to a minimum of one year, and the temperature for guaranteeing a one-year storage period for most foods is set to -18 ° C or lower.

Furthermore, in the technical guidance by the Japan Frozen Food Association, the definition of frozen food is: “Frozen food means prepackaged, fast-frozen, and packaged food that has been kept in a frozen state at −18 ° C. or lower. ”. However, since the storage period varies depending on the type of food, the temperature history, and the freezing method, the storage period for frozen food in a freezer at −18 ° C. is generally set at 3 months.

On the other hand, in recent years, fresh foods and processed foods are not necessarily foods that must be stored frozen, but in refrigerated storage, there are concerns about quality and storage time, but 0 ° C to -7 ° C A storage method in consideration of convenience in practical use and a refrigerator equipped with a storage room have been proposed.

Furthermore, in recent years, there is a growing need for “taste” in addition to the conventional “simple” and “convenient” in commercial frozen foods.

As described above, while the frequency of use of freezers is increasing, there are many people who conventionally set the storage period for frozen foods such as meat and fish stored in the freezer to one month. However, recently, the usage style of not only storage but also the flow type of short-term preservation has increased.

Aiming at improving the preservation and taste of flow-type foods for short-term storage, set the room temperature in the range of -10 ± 2 ° C, and gradually cause the degradation of the protein by the enzyme while suppressing the growth of spoilage bacteria. A refrigerator-freezer provided with an aging room for aging umami has been proposed (see Patent Document 1).

However, although the above technique can improve the taste of stored goods, the user cannot know when the taste improvement has been completed. For this reason, the timing of taking out the stored product is not known, and it may be stored longer than necessary, resulting in a deterioration in freshness. Moreover, there is a risk that both the stored items and the storage time are wasted.

Japanese Patent No. 3451047

The present disclosure has been made in view of the problems as described above, and informs the user of the completion timing of the taste improvement in storage that improves the taste, so that even a general user who does not have expert knowledge, To provide a refrigerator that makes it possible to use technology for improving taste by storage.

The reason why the user cannot know the completion of the taste improvement with the above-mentioned conventional technology is that the storage days that are the standard of the taste improvement completion may be forgotten, and moreover, it remains in the preserved state fundamentally ( For example, it is not possible to detect an improvement in taste (without cooking and tasting).

The refrigerator of the present disclosure includes a determination unit that detects at least one of the above two points and determines completion timing, and a notification unit that notifies the user of completion. Specifically, the refrigerator according to an example of the present disclosure detects the input of a stored item, starts counting a timer, and notifies the user of completion at a timing when storage for a predetermined time at a predetermined temperature is completed. It is configured. In addition, a refrigerator according to an example of the present disclosure detects an increase in the color or umami component of stored goods in a non-contact manner using an optical method, determines that the change is more than a predetermined amount, and determines the completion, and notifies the user of the completion. It may be configured to do.

Such a configuration notifies the user of the completion timing of the taste improvement, and the stored product can be used for cooking immediately after the taste is improved. Therefore, with such a configuration, even a general user who does not have specialized knowledge does not miss the appropriate timing of eating the stored product, and the storage technology for improving the taste can be used with certainty.

More specifically, the refrigerator according to an example of the present disclosure is configured to determine whether the storage room, the cooling unit that cools the food stored in the storage room, and whether the temperature change control for improving the taste is completed. And a control unit that controls the cooling unit, the determination unit, and the notification unit, and a notification unit that notifies the user that the temperature change control for improving the taste has been completed. The notification unit is configured to notify the user that the temperature change control for improving the taste is completed when the determination unit determines that the temperature change control for improving the taste is completed.

Such a configuration allows the user to know when the taste of the food has been improved by storage. Therefore, with such a configuration, the stored product can be used for cooking immediately after the taste of the stored product is improved, and the proper timing of eating is not missed.

Further, in the refrigerator according to an example of the present disclosure, the cooling unit may be configured to store food at −20 ° C. or more and −10 ° C. or less. With such a configuration, the enzyme reaction rate in the concentrated liquid can be increased by the action of freezing and concentrating food moisture. Therefore, with such a configuration, the effect of improving the taste of the enzyme can be obtained even at a low temperature. Thereby, it becomes possible to achieve both the preservation of food and the improvement of taste. Even if the user fails to receive the notification of the completion of the taste improvement, the freshness of the food is maintained, so that the user does not miss the opportunity to eat.

Also, in the refrigerator according to an example of the present disclosure, the determination unit may have a timer that measures the storage time after the food is put into the storage room. Moreover, in the refrigerator according to an example of the present disclosure, the determination unit may be configured to determine completion based on the storage time. With such a configuration, by measuring the storage time with the determination unit, it is possible to reliably determine the timing for improving the taste even with a simple configuration.

Moreover, in the refrigerator according to an example of the present disclosure, the determination unit may include a physical property detection unit that detects the physical property of the food. In the refrigerator according to an example of the present disclosure, the determination unit may be configured to determine completion based on the detected physical property. Even if it is difficult to determine the taste improvement simply by time, such as when the temperature of the storage room is switched and operated by such a configuration, or when the taste is improved by using variable temperature, the taste is not good. It is possible to reliably determine the timing at which is improved.

In addition, the refrigerator according to an example of the present disclosure may further include a position detection unit that detects the position of the food. In this case, the notification unit may be configured to notify the position of the food for which the taste improvement control has been completed. When additional food is added to the storage room, the storage time differs for each food, so it is necessary to make a distinction for each food, but according to such a configuration, it is determined which food has been improved in taste. It becomes possible to do. In addition, it is possible to notify the user which food has been subjected to the taste improvement control, in distinction from the food that has not been completed.

Further, in the refrigerator according to an example of the present disclosure, the storage room may have a local temperature changing unit that changes the temperature of only the food placed in a predetermined place in the space in the storage room. With such a configuration, the storage position of the food for improving the taste is set to a position (predetermined position) that can be clearly seen by the user, and the taste is improved without being confused with other food stored in the same storage room. Completion is notified.

Further, in the refrigerator according to an example of the present disclosure, the local temperature changing unit may include a pair of opposed electrodes and a voltage applying unit that applies a voltage. In this case, the refrigerator according to an example of the present disclosure may be configured to change the temperature of the food by generating an electromagnetic wave having a predetermined frequency between the pair of electrodes. With such a configuration, the electrode can be used for specifying the position of the food. Also, with such a configuration, it becomes possible to specify the storage position of the stored item that the user wants to improve the taste without hesitation, and it is possible to notify the completion of the taste without fear of being confused with other foods. .

Further, in the refrigerator according to an example of the present disclosure, the cooling unit may be configured to store food at −18 ° C. or more and −5 ° C. or less. With such a configuration, the enzyme reaction rate in the concentrated liquid can be further increased by the freeze-concentration action of food moisture. Therefore, with such a configuration, the effect of improving the taste of the enzyme can be obtained even at a low temperature. Thereby, it becomes possible to achieve both the preservation of food and the improvement of taste. Even if the user fails to receive the notification of the completion of the taste improvement, the freshness of the food is maintained, so that the user does not miss the opportunity to eat.

FIG. 1 is a longitudinal sectional view of the refrigerator according to the first embodiment of the present disclosure. FIG. 2 is a vertical cross-sectional view of the storage room of the refrigerator according to the first embodiment of the present disclosure. FIG. 3 is a control block diagram of the refrigerator storage chamber according to the first embodiment of the present disclosure. FIG. 4 is a control flowchart of notification of completion of temperature change control for improving the taste of the storage room of the refrigerator according to Embodiment 1 of the present disclosure. FIG. 5 is a control flowchart of temperature change control of the refrigerator storage chamber according to the first embodiment of the present disclosure. 6A is a temperature sequence diagram of the storage room during normal operation of the refrigerator according to the first embodiment of the present disclosure, and FIG. 6B is storage of the refrigerator according to the first embodiment of the present disclosure. It is a temperature sequence diagram of a chamber. FIG. 7 is a vertical cross-sectional view of the storage room of the refrigerator according to the second embodiment of the present disclosure. FIG. 8 is a control flowchart of notification of completion of temperature change control for improving the taste of the storage room of the refrigerator according to the second embodiment of the present disclosure. FIG. 9 is a control flowchart at the start of storage in the storage room of the refrigerator according to the second embodiment of the present disclosure. FIG. 10 is a temperature sequence diagram at the start of storage in the storage room of the refrigerator according to the second embodiment of the present disclosure. FIG. 11 is a control flowchart of temperature change in storage of the refrigerator according to the second embodiment of the present disclosure. FIG. 12 is a schematic diagram of the air path of the refrigerator according to the second embodiment of the present disclosure. FIG. 13 is a temperature sequence diagram of the storage room of the refrigerator according to the second embodiment of the present disclosure. FIG. 14 is a vertical cross-sectional view of the storage room of the refrigerator according to the third embodiment of the present disclosure. FIG. 15 is a diagram illustrating a configuration when the storage room of the refrigerator according to the third embodiment of the present disclosure is opened. FIG. 16 is a control flowchart of temperature change in storage of the refrigerator according to the third embodiment of the present disclosure. FIG. 17 is a temperature sequence diagram of the storage room of the refrigerator according to the third embodiment of the present disclosure. FIG. 18 is a vertical cross-sectional view of the storage room of the refrigerator according to the fourth embodiment of the present disclosure. FIG. 19 is a control flowchart of temperature change for storage in the refrigerator according to the fourth embodiment of the present disclosure. FIG. 20 is a temperature sequence diagram of the storage room of the refrigerator according to the fourth embodiment of the present disclosure.

Hereinafter, exemplary embodiments of the present disclosure will be described with reference to the drawings. Note that the present disclosure is not limited to the following embodiments.

(Embodiment 1)
FIG. 1 is a longitudinal sectional view of the refrigerator according to the first embodiment of the present disclosure, and FIG. 2 is a longitudinal sectional view of a storage room of the refrigerator according to the first embodiment of the present disclosure.

In FIG.1 and FIG.2, the heat insulation box 2 of the refrigerator 1 has the outer box 3 mainly using the steel plate, the inner box 4 shape | molded with resin, such as ABS resin, the outer box 3, and the inner box 4 For example, a foam heat insulating material such as hard foam urethane, which is filled and foamed in a space between the two. The heat insulation box 2 is configured so that the inside is insulated from the surroundings. Moreover, the inside of the heat insulation box is divided into a plurality of storage rooms.

A refrigeration room 5 as a first storage room is provided at the top of the heat insulating box 2, and a storage room 6 as a fourth storage room and an ice making as a fifth storage room are provided below the refrigeration room 5. Chambers 7 are provided side by side. In the heat insulation box 2, a vegetable room 8 as a second storage room is provided below the storage room 6 and the ice making room 7, and a freezing room 9 as a third storage room is provided at the bottom. ing.

The refrigerator compartment 5 is usually set to a temperature of 1 ° C. to 5 ° C. with the lower limit being the temperature at which it does not freeze for refrigerated storage. The vegetable room 8 is set to 2 ° C. to 7 ° C., which is equal to or slightly higher than the temperature of the refrigerator room 5. The freezer compartment 9 is set in a freezing temperature zone, and is usually set at −22 ° C. to −15 ° C. for frozen storage. In order to improve the frozen storage state, the temperature may be set to a low temperature such as −30 ° C. or −25 ° C. The storage room 6 has a refrigeration temperature zone set at 1 ° C. to 5 ° C., a vegetable temperature zone set at 2 ° C. to 7 ° C., and a freezing temperature zone normally set at −22 ° C. to −15 ° C. In addition, it can be switched to a preset temperature range between the refrigeration temperature range and the freezing temperature range. The storage room 6 is a storage room provided with an independent door provided in parallel with the ice making room 7. The storage chamber 6 is often provided with a drawer type door.

The top surface portion of the heat insulation box 2 has a shape in which a dent is provided in a stepped manner toward the back surface of the refrigerator 1. A machine room 2a is formed in the stepped recess, and the high pressure side components constituting the refrigeration cycle such as the compressor 10 and a dryer (not shown) for removing moisture are accommodated. That is, the machine room 2 a in which the compressor 10 is disposed is formed by biting into the indoor side of the refrigerator compartment 5 in the uppermost rear region in the refrigerator compartment 5.

In addition, in the present embodiment, the matters relating to the main part of the present disclosure to be described below are provided with a machine room in the rear region of the lowermost storage room of the heat insulation box 2, which has been conventionally general, The present invention can also be applied to a refrigerator in which the compressor 10 is disposed. Moreover, it can also apply to the refrigerator of the structure of what is called a mid freezer which replaced arrangement | positioning of the freezer compartment 9 and the vegetable compartment 8. FIG.

A cooling room 11 for generating cold air is provided on the back side of the vegetable room 8 and the freezing room 9. Between the vegetable room 8 and the cooling room 11 or between the freezing room 9 and the cooling room 11, a cooling air conveyance path (not shown) to each room having heat insulation properties, the cooling room 11, and A rear partition wall 12 configured to insulate each chamber from heat is provided.

In the cooling chamber 11, a cooler 13 is disposed. In the space above the cooler 13, a cooling fan 14 that blows the cold air cooled by the cooler 13 by the forced convection method to the refrigerator room 5, the storage room 6, the ice making room 7, the vegetable room 8, and the freezer room 9 is arranged. Has been. In the space below the cooler 13, a radiant heater 15 made of a glass tube is provided for defrosting the frost and ice adhering to the cooler 13 and its periphery during cooling. Further, below the radiant heater 15, there are provided a drain pan 16 for receiving defrost water generated at the time of defrosting, and a drain tube 17 penetrating outside from the deepest portion of the drain pan 16. An evaporating dish 18 is provided outside the refrigerator on the downstream side of the drain tube 17.

A storage case 20 is disposed in the storage room 6. The storage case 20 is placed on a frame attached to the storage chamber door 19 of the storage chamber 6.

The operation and action of the refrigerator 1 of the present disclosure configured as described above will be described below.

First, the operation of the refrigeration cycle of the refrigerator 1 will be described. The refrigeration cycle is operated by the signal from the control board (not shown) according to the set temperature in the cabinet, and the cooling operation is performed. The high-temperature and high-pressure refrigerant discharged by the operation of the compressor 10 is condensed and liquefied to some extent in a condenser (not shown). The refrigerant further condenses and liquefies while preventing condensation in the refrigerator 1 via the side and back surfaces of the refrigerator 1 and a refrigerant pipe (not shown) disposed in the front opening of the refrigerator 1, and the capillary tube (see FIG. (Not shown). Thereafter, the refrigerant is decompressed in the capillary tube while exchanging heat with a suction pipe (not shown) to the compressor 10, and becomes a low-temperature and low-pressure liquid refrigerant and reaches the cooler 13.

Here, the low-temperature and low-pressure liquid refrigerant is transported into the respective storage chambers by the operation of the cooling fan 14 and is heat-exchanged with the air in the respective storage chambers, so that the refrigerant in the cooler 13 evaporates. At this time, cool air for cooling each storage chamber in the cooling chamber 11 is generated. The low-temperature cold air generated in the cooling chamber 11 is diverted from the cooling fan 14 to the refrigerator compartment 5, the storage compartment 6, the ice making compartment 7, the vegetable compartment 8, and the freezer compartment 9 using the air passage and the cooling damper 21. The The low-temperature cold air generated in the cooling chamber 11 is adjusted in its supply amount to each storage chamber by the cooling damper 21 so as to cool each storage chamber to the target temperature zone.

The refrigerator 1 according to the present embodiment has a function of increasing umami components. Specifically, the refrigerator 1 according to the present embodiment can improve the taste of the refrigerator 1 before storage by storing food such as meat at a predetermined temperature for a predetermined time in the storage chamber 6. The mechanism is described. The improvement of taste mainly consists of umami (increased umami ingredients) and softness (texture), but in this embodiment, the improvement of umami is described (the improvement of umami and softness is implemented). This will be described in Form 2). Freezing the pure water part of the water in the food increases the substrate concentration of the enzyme and water-soluble polymer components (proteins, nucleic acids, etc.) dissolved in the non-freezing solution (freeze concentration), and the enzyme reaction Promoted. As a result, low-molecular umami components (amino acids, peptides, low-molecular nucleic acids, etc.) that are reaction products of the enzyme reaction increase. Such an umami enhancing effect is maximized at a specific temperature for each food. With such a function, the umami component can be increased and the taste of the food can be improved. The inventors of the present disclosure, for example, store beef at about −12 ° C. for beef, store at about −15 ° C. to −5 ° C. for shellfish, and for mushrooms Found that the above umami improvement can be realized by storing at about -18 ° C. When the temperature is higher than the specific temperature of each food product that exhibits the umami enhancing effect, the concentration effect is reduced and the umami improving effect is reduced. When the temperature is lower than the intrinsic temperature, the reaction rate of the enzyme is reduced due to the low temperature, and the umami improvement effect is reduced. That is, the unique temperature for each food that exhibits the effect of improving umami is a temperature at which the production rate of umami components is maximized due to the balance between the concentration effect and the reaction rate of the enzyme.

Next, the configuration of the storage chamber 6 will be described with reference to FIGS.

FIG. 3 is a control block diagram of the refrigerator storage room according to the first embodiment of the present disclosure. As shown in FIG. 2, the top partition wall 22 and the bottom partition wall 23 include a surface made of a resin such as ABS resin, a vegetable room 8, a refrigerator room 5, and an ice making room 7 adjacent to the storage room 6. And a heat insulating material made of foamed polystyrene for isolating the storage chamber 6 and ensuring heat insulation. The cool air generated by the cooler 13 passes through the air passage 24, is introduced into the storage chamber from the discharge port 25, is discharged from the suction port 26, and returns to the cooling chamber 11 again. Opening and closing of the damper is controlled by the control unit (see FIG. 3) so that the temperature in the storage chamber 6 falls within a predetermined range by the room temperature sensor 27 provided near the suction port 26. On the back surface of the storage chamber 6, a door opening / closing detection unit 28 that detects opening / closing of the storage chamber door 19 is provided. A start switch 29 is provided on the front surface of the storage chamber 6 to be pushed by the user when a food item whose taste is to be improved is introduced. A stirring fan (not shown) for stirring the air in the storage chamber 6 is provided on the top surface of the storage chamber 6. The notification unit 30 notifies the user of the completion of the taste improvement. For example, the notification unit 30 is connected to a network by radio waves or the like and displays information on a user's mobile phone or the like. Moreover, the alerting | reporting part 30 may be comprised so that it may alert | report by generation | occurrence | production of the notification sound from the lighting of the lamp (not shown) installed in the heat insulation box 2, or a speaker (not shown). Further, the refrigerator 1 may be provided with a door opening notifying unit (not shown in FIG. 3) for notifying the user of the opening of the storage room door 19 by sound or the like.

Based on the detection information of the room temperature sensor 27, the door open / close detection unit 28, and the start switch 29, the control unit includes a cooling damper 21, a compressor 10, a cooling fan 14, and a stirring fan (not shown in FIG. 3) for each chamber. The cooling unit and the operation of the notification unit 30 are controlled. In the following, control of operations according to each control flowchart in the present disclosure is performed by the control unit unless otherwise specified.

Next, temperature change control for improving the taste in the refrigerator 1 of the present embodiment will be described with reference to FIG.

FIG. 4 is a control flowchart for notifying completion of temperature change control for improving the taste of the storage room of the refrigerator according to Embodiment 1 of the present disclosure. When the user presses (turns on) the start switch 29 (STEP 1), a timer incorporated in the control unit for detecting the elapsed time from the start is started (STEP 2). It is detected by a timer whether a predetermined time (for example, the number of days) necessary for improving the taste has elapsed (STEP 3). When the control unit determines that a predetermined time (for example, days) has elapsed (Y in STEP 3), the notification unit 30 notifies the user that the temperature change control for improving the taste has been completed (STEP 4).

The predetermined time required for improving the taste differs depending on the food, but is usually about 3 to 14 days. For this reason, the user tends to forget the predetermined time (elapsed days) from the insertion date, and cannot know the timing at which the user can take out.

However, by using the above completion notification control, the user can know the completion timing of the temperature change control for improving the taste. Without the above completion notification control, the user tends to store longer than actually required time (for example, the number of days) in anticipation of a certain taste improvement. The food may be dried and solidified or rancidity, which may actually reduce the taste. By the completion notification of the temperature change control for improving the taste as described above, the user can surely eat the stored food at the timing when the taste is improved. Without the notification unit 30, the user cannot confirm whether the taste improving effect is sufficient until the stored food is cooked and eaten. If the taste is not sufficiently improved after cooking, the enzyme is deactivated by heating, so that an additional enzyme reaction cannot be performed, and the food may have to be discarded. By notifying the completion of temperature change control for improving the taste, it is possible to prevent waste loss.

As described above, in the present embodiment, the completion point of the temperature improving control for improving the taste is detected based on the elapsed time after the temperature changing control for improving the taste is started. In this case, in order to maintain the accuracy of completion notification, it is important to keep the enzyme reaction rate within a certain range. One of the environmental conditions that greatly affects the enzyme reaction rate is the room temperature of the storage room 6. When the room temperature of the storage chamber 6 becomes higher than a predetermined temperature, the freeze concentration ratio of water decreases, and the enzyme reaction rate decreases due to the diluting effect. When the room temperature of the storage chamber 6 is lowered, the reaction activity of the enzyme is lower as the temperature is lower, and the freeze concentration effect reaches its peak, so that the enzyme reaction rate is reduced. The main factors that cause the room temperature of the storage room 6 to change include that the user opens the storage room door 19 during storage and the defrosting operation of the refrigerator 1.

Next, the operation of the door opening notification unit, which is an example of a function for preventing the storage room door 19 from being opened, will be described. After the temperature change control for improving the taste is started, the door opening notification unit operates (STEP 2 in FIG. 4), and as soon as the user opens the storage chamber door 19, the door opening notification unit generates an alarm sound. And the alarm lamp is turned on, so that the door is closed. A normal door opening notification unit gives an alarm when the door opening state continues longer than a predetermined time, but the door opening notification unit of this embodiment minimizes the door opening time by notifying immediately, It is possible to suppress the temperature rise of the storage chamber 6. According to the configuration of the opening notification part of the refrigerator 1 of the present embodiment, the temperature rise can be suppressed, so that powerful cooling for temperature control is prevented thereafter, and the food temperature drop is also suppressed. It becomes possible. In the refrigerator 1 according to the present embodiment, when the opening of a predetermined time or more is detected regardless of the operation of the opening notification unit, rapid cooling is performed so that the room temperature of the storage room is returned to the target temperature. The Specifically, the rapid cooling is performed by adjusting the supply amount of the cold air to each storage room so that the room temperature of the storage room is returned to the target temperature by the control of the cooling damper 21 by the control unit (see FIG. 3). To be implemented.

Next, an operation method of the refrigerator 1 for minimizing the temperature effect of the storage room 6 due to defrost will be described with reference to FIGS. FIG. 5 is a flowchart of temperature change control of the storage room of the refrigerator according to the first embodiment of the present disclosure. 6A is a temperature sequence diagram of the storage room during normal operation of the refrigerator according to the first embodiment of the present disclosure, and FIG. 6B is storage of the refrigerator according to the first embodiment of the present disclosure. It is a temperature sequence diagram of a chamber.

As shown in FIG. 5, when the control unit determines that the defrost timing has arrived during the temperature adjustment operation at a predetermined temperature (Y in STEP51), the operation of the compressor 10 and the cooling fan 14 is stopped. The dampers in all the rooms are closed (STEP 52). Thereafter, energization to the radiant heater 15 is started (STEP 53). When the control unit determines that the temperature of the cooler 13 has reached a predetermined condition (Y in STEP 54), it is determined that the defrosting is completed, and heating of the radiant heater 15 is stopped (STEP 55). At this time, the inside of the cooling chamber 11 is filled with air warmed by the residual heat of the radiant heater 15. Thereafter, the cooling damper 21 in the storage chamber other than the storage chamber 6 is fully opened, and the operation of the compressor 10 and the cooling fan 14 is started (STEP 56). Thereby, the warm air is introduced into a storage room other than the storage room 6. If the control unit determines that a predetermined time has elapsed after the operation of the compressor 10 and the cooling fan 14 is started (Y in STEP 57), the temperature of the circulating air is reduced by the cooler 13, so Temperature control operation is started (STEP 58). Thus, in this Embodiment, by implementing control which does not put warm air into the storage room 6, the room temperature of the storage room 6 can maintain the target temperature, without being influenced by defrost (FIG. 6 (b)).

(Embodiment 2)
Since the refrigerator 1 in the second embodiment of the present disclosure has many common parts with the refrigerator 1 in the first embodiment, the same reference numerals are used for the common parts, the description thereof is omitted, and different parts are mainly described below. explain.

FIG. 7 is a vertical cross-sectional view of the storage room of the refrigerator according to the second embodiment of the present disclosure. The storage chamber 206 of the refrigerator 1 according to the second embodiment of the present disclosure includes a stirring fan that stirs the air of the storage chamber 206 on the top surface in addition to the configuration of the storage chamber 6 of the refrigerator 1 according to the first embodiment of the present disclosure. 31 and a physical property detection unit 32 for detecting physical properties relating to the taste improvement determination of food. Specific examples of the physical property detection unit 32 include a chromaticity sensor that detects a color change, a fluorescence detection sensor that detects an increase in amino acids and peptides that are taste components, and a peculiar nut odor that is generated by meat aging. There are odor sensors, near-infrared sensors that detect an increase in sugar content, and acoustic impedance sensors that detect changes in strength such as breaking stress of food tissues. Further, the second heater 33 is provided in the air passage 24 of the storage chamber 206 according to the second embodiment of the present disclosure.

Next, the operation of notifying the completion of the temperature change control for improving the taste in the storage room 206 will be described with reference to FIG. FIG. 8 is a control flowchart of notification of completion of temperature change control for improving the taste of the storage room of the refrigerator according to the second embodiment of the present disclosure. When the user presses the start switch 29 (see FIG. 2 and FIG. 3) and turns on (STEP 81), a timer for detecting the elapsed time from the start starts, and the physical property detection unit 32 The initial physical properties of the input food are detected (STEP 82). Then, a predetermined temperature change is performed (STEP 83), and after a predetermined time has elapsed since the start switch 29 was pressed (Y in STEP 84), the physical property value detected by the physical property detector 32 is compared with the initial physical property value. If it is determined that the temperature change control for improving the target taste has been completed (Y in STEP 85), the notification unit 30 notifies the user of the completion (STEP 86).

Here, an example of the completion determination of the temperature change control for improving the taste is shown below. Regarding the improvement of umami, when the concentration of the total amount of amino acids, which are umami components of stored products (food), has increased to 30% or more compared to the initial storage ratio, it is judged complete when a certain or higher umami improvement is recognized in sensory evaluation. To do. A change value of the near-infrared absorbance corresponding to the above-described increase in density is obtained in advance through experiments or the like and used as a criterion. Further, regarding the improvement in softness, when the breaking strength of the meat is reduced to 30% or less of the initial ratio, it is determined that the improvement is completed when a certain degree of softness improvement is recognized in the sensory evaluation. The change value of the acoustic impedance corresponding to the above-described reduction in the breaking stress is obtained in advance by experiments or the like and used as a criterion.

In addition, sensory evaluation is performed as follows, for example. Before and after the temperature change control for improving the taste is performed, the degree of umami improvement of the food is evaluated in four stages. Specifically, when umami improvement is not recognized (no change in umami before and after temperature change control), evaluation 1 is performed, and when umami is recognized several times, evaluation 2 is performed, and umami improvement is performed once. If it is recognized, it is evaluated whether it corresponds to Evaluation 3 or if Evaluation of Umami is noticeable with a bite, it corresponds to Evaluation 4. When the ratio of evaluation 2 or higher is 70% or higher among the total number of evaluators who have performed sensory evaluation, it is evaluated that a certain or higher umami improvement has been recognized.

In the above example, the initial physical property of the food is measured immediately after the food is added, but the refrigerator 1 has passed about the latter half of the time when the measured value of the physical property is affected by a temperature drop or freezing. Then, the initial physical properties may be measured. In the above example, the completion determination is shown in comparison with the initial physical properties of the food, but the refrigerator 1 stores the absolute value of the target physical property in advance in the control unit, and sets the target value to the target value. The controller may be configured to determine completion when it reaches.

Compared with the first embodiment, this embodiment determines completion based on the physical property change of the stored product or the target value of the physical property, so that there is a merit that the taste improvement of the stored product at the time of completion can be further ensured. is there. As will be described below, the present embodiment is an example in which the storage chamber 206 is a temperature switching chamber. The time required for switching the storage temperature can vary depending on the operating environment (outside temperature) and the like. The present embodiment can also be applied to cases where it is difficult to determine completion simply by storage time.

In addition, the start of the taste improvement storage in the refrigerator 1 may be performed by automatic detection as follows. When the storage item is put into the storage case 20 and the storage chamber door 19 is closed, the wall on the back of the storage case 20 pushes the door open / close detector 28 and the closing of the storage chamber 206 is detected. When the closing of the door is detected, the physical property detection unit 32 operates to start temperature change control for improving the taste when the storage case 20 detects that the article is determined to be food.

The storage chamber 206 of the present embodiment is normally controlled in a freezing temperature zone or a refrigeration temperature zone, but when a user presses (turns on) the start switch 29, a predetermined quality for improving the taste of stored goods is determined. It has a temperature switching function that implements temperature control. In the present embodiment, in particular, as a difference from the first embodiment, temperature change control for changing the storage temperature is performed as a function of improving not only the umami taste of food but also the softness. These points will be described below with reference to FIGS. 9 and 10. FIG. 9 is a control flowchart at the start of storage in the storage room of the refrigerator according to the second embodiment of the present disclosure. FIG. 10 is a temperature sequence diagram at the start of storage in the storage room of the refrigerator according to the second embodiment of the present disclosure.

When switching from the freezing temperature zone, (1) Reduce the temperature of the stored product in a short time to a temperature range lower than the maximum ice crystal formation zone (-5 ° C or less) to the first temperature range set by the stored product. And (2) raising the room temperature of the storage room from the freezing temperature zone to the first temperature zone. For (1), in order to suppress the physical damage to tissue cells of the stored product by suppressing the ice crystal size in the stored product to about 100 μm or less, the product temperature of 0 ° C. to −5 ° C., which is the maximum ice crystal formation zone, is set. Need to pass in a short time. On the other hand, for (2), in order to suppress the physical damage of the tissue cells of the storage product due to the increase in the crystallinity by suppressing the crystallization rate of the water contained in the storage product below a predetermined threshold, It is necessary to maintain above the temperature range. In order to satisfy the above two requirements, at the time of temperature switching, it is reasonable to first perform the rapid cooling operation for the purpose (1) and then switch to the temperature control operation for the purpose (2). Is.

As shown in FIG. 9, when the start switch 29 is pushed (ON) by the user and the start is detected, first, the timer is activated, the door opening notification unit is activated, and the initial physical properties are detected. (STEP 91). Next, the rapid cooling operation in which the stirring fan 31 in the storage chamber 206 is forcibly turned on, the cooling damper 21 is forcibly opened, and the compressor 10 and the cooling fan 14 are continuously turned on is continued for a predetermined time (STEP 92). In STEP 92, the number of rotations of the compressor 10 may be increased or the number of rotations of the cooling fan 14 may be increased as compared with the normal operation. By forced cooling, the temperature of the stored product decreases rapidly, and can pass through the maximum ice crystal formation zone within a predetermined time. On the other hand, during that time, the room temperature of the storage chamber 206 is lower than the initial room temperature. After a predetermined time has elapsed since the start switch 29 was pressed (Y in STEP 93), the target temperature of the storage chamber 206 is changed to the first temperature zone, and the temperature control operation of the storage chamber 206 is switched (STEP 94). The cooling damper 21 remains closed until the room temperature of the storage chamber 206 reaches the first temperature zone, so that the stored product is promoted to transfer heat from the surface by the ventilation of the stirring fan 31, It is cooled until it reaches equilibrium with the heat capacity of the storage chamber 206. Thereafter, when it is determined that the rate of decrease of the room temperature sensor 27 has reached a predetermined value and the stored product temperature has decreased to a predetermined range (Y in STEP 95), the stirring fan 31 is stopped (STEP 96). By setting it as such control, as shown in FIG. 10, the store goods temperature can pass the maximum ice crystal production zone in a short time, and can maintain favorable food texture.

On the other hand, when the temperature is switched from the refrigerated temperature zone, if the stored product is put into the storage chamber 206 immediately after the temperature switching, the time for passing through the maximum ice crystal formation zone tends to be long, and the food texture may be deteriorated. There is. Therefore, the refrigerator 1 may be configured to notify the user that it is a timing that is not suitable for charging the stored item immediately after the temperature switching from the refrigeration temperature zone. At that time, when the storage room temperature reaches a predetermined temperature, the refrigerator 1 may be configured to notify the user that the stored item can be put into the storage chamber 206.

Next, variable temperature storage in the refrigerator 1 will be described. In addition to the enzyme reaction promoting action by freeze concentration described in Embodiment 1, the variable temperature storage is an action of softening meat by controlling the generation of ice crystals as follows by changing the storage temperature. This improves the texture as well as the umami. After storing for a predetermined time at a first temperature having a freeze concentration effect (for example, −12 ° C.) and then changing the temperature to a higher second temperature (for example −5 ° C.), the stored product is stored at the first temperature. A part of ice crystals of relatively large size (100 μm or more) formed in between melts. At the second temperature after the temperature change, only ice crystals having a relatively small size (several μm to several tens μm) are generated in the cells. Intracellular micro ice crystals weaken myofibrillar binding, which is the cause of meat hardness, and break up into small pieces. By appropriately maintaining the storage time of the first temperature and the second temperature, the generation of the ice crystals can be controlled.

Storing method by temperature change control in the present embodiment will be described with reference to FIG. 11, FIG. 12, and FIG. FIG. 11 is a control flowchart of temperature change in storage of the refrigerator according to the second embodiment of the present disclosure. FIG. 12 is a schematic diagram of the air path of the refrigerator according to the second embodiment of the present disclosure. FIG. 13 is a temperature sequence diagram of the storage room of the refrigerator according to the second embodiment of the present disclosure.

In this embodiment, as shown in FIG. 13, after the food is stored at the first temperature for a time Tj1, the food is stored at the second temperature for a time Tj2, and stored at the first temperature for a time Tj3. In this order, the second temperature is stored for a time Tj4. By such temperature change control, both umami and softness are improved.

As shown in FIG. 11, after the storage in the first temperature zone is performed for a predetermined time Tj1 (STEP 112), the compressor 10 is stopped during the predetermined time Tj2 (STEP 113). Thereafter, the cooling fan 14 and the agitation fan 31 are turned ON, the cooling damper 21c of the freezer compartment 9 is closed, and the other storage room (for example, the refrigerating room 5) having a room temperature higher than that of the storage room 206 is cooled. The

dampers

21a and 21b are forcibly opened (STEP 114). As a result, the temperature of the room in which the air circulates becomes uniform. FIG. 12 is a schematic diagram of the air flow (air path) at this time. In the above example, assuming that the temperature of the refrigerator compartment 5 is 5 ° C., the temperature of the storage compartment 206 is the first temperature zone (for example, −12 ° C.), and the volume ratio of both is 10: 1, The equilibrium temperature is calculated as {5 ° C. × 10 + (− 12 ° C.) × 1} / (10 + 1) = about 3.5 ° C. The temperature is raised toward this equilibrium temperature. When the control unit determines that the temperature detected by the room temperature sensor 27 has reached the second temperature range (for example, −5 ° C.) (Y in STEP 115), the operation of the compressor 10 is started. The storage chamber 206 is cooled to the first temperature zone for a predetermined time Tj3 after the target temperature setting is changed to the first temperature zone. Thereafter, the target temperature setting is changed to the second temperature zone, and the temperature control operation is started so as to become the second temperature zone for a predetermined time Tj4 (STEP 116). Although the temperature of the refrigerator compartment 5 temporarily falls below the target temperature by the temperature equalizing operation as described above, it is rather beneficial for maintaining the freshness of the stored items in the refrigerator compartment 5.

By controlling the temperature increase as described above, the storage room temperature can be raised with less power consumption than when a heater is used. If the time interval between the STEP 113 in FIG. 11 and the normal defrost timing is close within a predetermined condition, the timing for raising the temperature from the first temperature zone to the second temperature zone is matched with the defrost. The remaining heat of the defrost may be used. Details of the use of defrost residual heat will be described in Embodiment 3.

In addition, when the capacity of another storage room having a higher room temperature is not sufficiently larger than the capacity of the storage room 206, the room temperature of the storage room 206 cannot be raised to the second temperature, or the rate of temperature increase is sufficiently high. Sometimes it is not. In such a case, the temperature of the discharge air may be increased using the second heater 33 as an auxiliary heat source. However, if the temperature of the discharge air is higher than the melting temperature of stored products such as meat, the stored products will melt from the surface, and the ice crystal size intended in this disclosure cannot be controlled, and the intended taste improvement effect will not be achieved. There is a risk that it will not be obtained. Therefore, the temperature of the discharge air needs to be higher than the second temperature and lower than the melting temperature of the stored item. For example, when the second temperature is −5 ° C. and the meat melting temperature is −1 ° C., the output of the second heater is adjusted so that the discharge air temperature is about −3 ° C.

In this embodiment, when the temperature change control for improving the taste is completed (timing A in FIG. 13), the temperature of the stored product is increased and defrosted so that the user can cook immediately. After the temperature change control for improving the taste is completed, when the storage room door 19 is opened and closed, the physical property detection unit 32 is periodically operated to check whether or not the stored item is taken out. If the stored item has not been taken out after a predetermined number of days (for example, two days) after thawing (timing B in FIG. 13), the storage room temperature is set to the normal freezing temperature in order to extend the storage day of the stored item. Change lower than. This is because ice crystals grow at a normal freezing temperature of −18 ° C., destroying the cell membrane of the food to impair the texture, and in the case of meat and fish, drip increases. Freezing quickly to lower temperatures reduces the size of individual ice crystals and prevents physical damage. In this way, the effect of improving the taste can be maintained.

(Embodiment 3)
Since the refrigerator 1 in the third embodiment of the present disclosure has many common parts with the refrigerator 1 in the first and second embodiments described above, the common parts are denoted by the same reference numerals and description thereof is omitted. The following description will focus on the different parts.

FIG. 14 is a vertical cross-sectional view of the storage room of the refrigerator according to the third embodiment of the present disclosure. FIG. 15 is a diagram illustrating a configuration when the storage room of the refrigerator according to the third embodiment of the present disclosure is opened.

The storage room 306 of the refrigerator 1 according to the third embodiment of the present disclosure is provided with a food detection unit 34 that detects the presence or absence of food on the top surface. As a specific example of the food detection unit 34, the difference between the material of the storage case 320 and the food is detected by an image analysis unit that determines presence / absence by recognizing an in-chamber image captured by a camera, and near infrared or fluorescence analysis. And a physical property detection unit. The inside of the storage case 320 is divided by the partition 35 into, for example, two front and rear sections. Each compartment is provided with

heat transfer trays

36a and 36b made of a high heat conductive material such as aluminum for storing stored items. As shown in FIG. 15, the refrigerator compartment door is provided with a lamp, which is an example of the input possible notification unit 37 and the notification unit 38. In addition, on the rail between the refrigerating room 5 and the storage room 306, an instruction illumination 39 that indicates the position of the food with light is provided.

Next, defrosting and temperature change control in the refrigerator 1 of the present embodiment will be described with reference to FIG. FIG. 16 is a control flowchart of temperature change in storage of the refrigerator according to the third embodiment of the present disclosure. In the temperature change control for improving the taste, it is necessary to raise the stored product temperature from the first temperature zone to the second temperature zone. From the viewpoint of suppressing the energy consumption of the refrigerator 1, the above-mentioned stored product temperature is used. It is undesirable to consume additional energy for the rise. Therefore, the refrigerator 1 according to the present embodiment is configured to achieve both a temperature change for improving the taste and energy saving by utilizing the heat generated by the radiant heater 15 for defrosting to increase the temperature of the stored product. Has been.

Hereinafter, specifically, temperature change control in the refrigerator 1 of the present embodiment will be described with reference to FIG.

When the start of temperature change control for improving the taste is detected, the control unit cancels the defrost at the normal timing, and controls the defrost at the timing to raise the room temperature instead. When the control unit determines that the temperature adjustment operation at the first temperature has elapsed for a predetermined time (Tj1) after the start of storage (Y in STEP 161), the compressor 10 increases the stored product temperature to the second temperature range. Then, the operation of the cooling fan 14 is stopped, and the cooling dampers 21 in all the rooms are closed (STEP 162). And the radiant heater 15 is heated (STEP163) and the defrost of the cooler 13 is performed. When the control unit determines that a predetermined condition (for example, a predetermined temperature of the cooler 13 or the like) has been reached (Y in STEP 164), heating of the radiant heater 15 is stopped (STEP 165). The air in the cooling chamber 11 in which all the cooling dampers 21 are closed is higher in temperature than in normal operation due to the heat of the radiant heater 15. The heat generated by the radiant heater 15 is not used only for 100% defrost, and residual heat such as warming the surrounding air is generated. Only the cooling damper 21 in the storage chamber 306 is opened, and the cooling fan 14 and the stirring fan 31 are operated (STEP 166). As a result, the residual heat is introduced into the storage chamber 306 and the room temperature rises. When a predetermined condition (for example, a detection result of the room temperature sensor 27 or a predetermined elapsed time) is reached (STEP 167), the operation of the compressor 10 is started, and the temperature setting is changed to the second temperature range and stored. Temperature control operation of the chamber 306 is started. Moreover, the temperature control operation of the storage rooms other than the storage room 306 is started (STEP 168). When the control unit determines that storage in the second temperature zone has reached a predetermined time (predetermined time Tj2 in FIG. 17) (STEP 169), the temperature setting of the storage chamber 306 is returned to the first temperature and the temperature control operation is performed. (STEP 170). When the temperature setting is lowered from the second temperature zone to the first temperature zone, the cooling rate can be increased by performing the above-described continuous cooling as necessary. When the storage in the first temperature zone is continued for a predetermined time (predetermined time Tj3 (shown as predetermined time Tj1 in FIG. 17; see below)), STEP 162 to STEP 168 are repeated to change the temperature setting to the second temperature zone again. Raise. Furthermore, when a predetermined time (predetermined time Tj4 (shown as predetermined time Tj2 in FIG. 17; see below)) elapses, the taste improvement is completed.

In the temperature sequence diagram shown in FIG. 17, the predetermined times are set as Tj1 = Tj3, Tj2 = Tj4, and Tj1 + Tj2 = Tdf. By setting it as such a sequence, the user can add the stored goods every predetermined Tdf, and can use the taste improving function of the storage chamber 306 in a continuous batch system. In the first embodiment and the second embodiment, the timing of feeding the food is limited to after the temperature change control is completed. For this reason, once the food is added, if the predetermined time (Tj1 + Tj2 + Tj3 + Tj4) does not elapse, the next food will not be added to improve the taste. In the present embodiment, additional charging can be performed even before the temperature change control is completed, so that it is possible to take out and cook a food whose taste is improved more frequently. Since the timing at which additional ingredients can be added is determined by the defrost cycle (Tdf), the user needs to know the timing. The timing at which the additional ingredients can be added is determined by a charging possibility notification unit 37 (see FIG. 15) that notifies the timing of the addition by lighting a lamp provided on the refrigerator door or by sound from a speaker, or by a radio wave or the like. Be notified by mobile phones. In the latter case, it is possible to notify the schedule of the input timing in advance, so it is possible to enter a schedule by accessing a schedule function such as a mobile phone, or to give a prior notice before the scheduled time.

In the present embodiment, the storage items input into the storage chamber 306 may be those that have been input first and those that have been input later. For this reason, the input ingredients are identified, the timing of completion of the temperature improvement control for improving the taste is determined for each ingredient, and the ingredients previously input to the user are distinguished from the ingredients input later. It is necessary to notify completion of each. Measures for dealing with these problems will be described with reference to FIGS. In order to deal with the former problem, in this embodiment, the food detection unit 34 is used for detecting the loading position. Further, in order to further ensure the identification by the food detection unit 34, the storage case 320 is divided into layouts as shown in FIG. For example, the stored items put in at each timing are placed on either one of the

heat transfer trays

36a and 36b arranged at the front and back, so that they do not overlap or become a lump, and are clearly separated and detected. Is done. The food detection unit 34 can detect the input timing of the stored product at each placement position, and can recognize the completion timing of the temperature change control for improving the taste of each stored product. In addition, when the food detection unit 34 is configured by an image analysis unit that recognizes the storage position of the stored product as a single image, the same effect as described above can be obtained by an image processing algorithm that distinguishes the input of the stored product. To demonstrate. That is, it becomes possible for the food detection unit 34 to detect the input timing of the stored product at each placement position, and to distinguish the completion timing of the temperature change control for improving the taste of each stored product. The

heat transfer trays

36a and 36b are physically separated, and a member made of a material having a lower thermal conductivity exists between them. For this reason, the risk that the stored goods thrown in later raises the temperature of the stored goods added previously, and the taste improvement effect is inhibited is suppressed.

The control unit (see FIG. 3) activates a timer that measures the time after charging for each of the foods with different timings of charging into the storage chamber 306, and determines the timing of completion of the temperature change control.

In addition, in order to distinguish between two or more kinds of foods with different input timings and to notify the completion, the instruction light 39 is irradiated with colored light or laser light to indicate which stored product has been improved in taste. To inform. Note that the refrigerator 1 of the present embodiment sends information to a user's mobile phone or the like by wireless radio waves or the like, and the stored product placed at any position on the screen of the mobile phone or the like controls the temperature change for improving the taste. It may be configured to show whether or not is completed.

Further, in the refrigerator 1 according to the present embodiment, the notification unit 38 is configured with two lamp colors so that the lamp color can be changed instead of the instruction illumination 39, and depending on the position of the stored product whose taste improvement has been completed, A lamp of a different color may be lit to notify the user of the completion of the temperature change control for improving the taste. In addition, the notification unit 38 of the refrigerator 1 of the present embodiment is configured so that two or more timbres of completion notification are generated, and configured to notify the completion of the temperature change control for improving the taste for each stored item by the difference in sound. May be.

(Embodiment 4)
Since the refrigerator 1 in the fourth embodiment of the present disclosure has many common parts with the first and second embodiments, the description of the common parts is omitted by using the same reference numerals, and different parts are centered. This will be described below. FIG. 18 is a vertical cross-sectional view of the storage room of the refrigerator according to the fourth embodiment of the present disclosure. As illustrated in FIG. 18, the storage chamber 406 according to the fourth embodiment of the present disclosure has a predetermined location (space) provided in a part of the freezing chamber 9 (the back side of the storage chamber 406 in FIG. 18). A predetermined place (space) in the storage chamber 406 is sandwiched between an electromagnetic wave generating antenna 40 that is an electrode for generating an electromagnetic wave, provided on the ceiling of the storage chamber 406, and a counter electrode 41 that is provided on the bottom surface. It is space. A stored item whose taste is to be improved is placed at a predetermined location between the electromagnetic wave generating antenna 40 and the counter electrode 41 provided on the bottom surface. The storage chamber 406 includes a local temperature changing unit 400. The local temperature changing unit 400 includes a pair of electrodes and an electromagnetic wave generating unit (voltage applying unit) 42. The pair of electrodes includes an electromagnetic wave generating antenna 40 and a counter electrode 41. The electromagnetic wave generating antenna 40 is applied with a high voltage by an electromagnetic wave generating unit (voltage applying unit) 42, and vibrates stored water molecules placed between the electromagnetic wave generating antenna 40 and the counter electrode 41. As a result, heat is generated inside the stored item. When a voltage is applied to the electromagnetic wave generating antenna 40, an electromagnetic wave is generated between the dielectric having the shortest distance.

Also, the front opening of the storage chamber 406 is formed of a metal part 43a. The back part of the storage chamber 406 which comprises the outer box of the heat insulation box 2 is formed of the metal part 43b. The top surface portion of the storage chamber 406 is formed of a metal portion 43c.

Further, the distance B between the electromagnetic wave generating antenna 40 and the counter electrode 41 is set to a metal part of the front opening of the refrigerator so that the electromagnetic wave generating antenna 40 and the counter electrode 41 are efficiently heated. B <C is set in relation to the distance C to 43a. Further, the distance B between the electromagnetic wave generating antenna 40 and the counter electrode 41 is set so that B <D in relation to the distance D between the electromagnetic wave generating antenna 40 and the metal part 43b on the back surface. Further, the distance B between the electromagnetic wave generating antenna 40 and the counter electrode 41 is set such that B <E in relation to the distance E between the electromagnetic wave generating antenna 40 and the metal portion 43c on the top surface.

Thus, by setting the distance B between the electromagnetic wave generating antenna 40 and the counter electrode 41 to be smaller than the distance between the electromagnetic wave generating antenna 40 and the other metal part, the electromagnetic wave generating part 42 causes a high potential electromagnetic wave. It is possible to prevent electromagnetic waves from flying from the generating antenna 40 to the

metal portions

43a, 43b, and 43c. With such a configuration, an electric field can be generated between the electromagnetic wave generating antenna 40 and the counter electrode 41, and heating can be efficiently performed.

A positioning partition (not shown) may be provided around the counter electrode 41 so that the stored product does not come off from directly below the electromagnetic wave generating antenna 40. Further, the product temperature detection unit 27 that detects the temperature of the stored product may be provided in the storage chamber 406. Further, the storage chamber door 19 may be provided as a revolving door instead of a drawer door. In this embodiment, the storage chamber case is not provided, but a storage chamber case may be provided. A defrosting switch 46 may be provided on the storage chamber door 19 for starting the defrosting of the stored item on the counter electrode 41.

Further, a cooler 13 is disposed behind the storage chamber 406. A discharge port 25 that discharges the cold air heat-exchanged by the cooler 13 into the storage chamber 406 is formed at the rear portion of the storage chamber 406.

The electromagnetic wave generating antenna 40 is disposed outside the projection plane in the discharge direction of the discharge port 25 so that the cold air discharged from the discharge port 25 does not directly hit. For example, as shown in FIG. 18, when the discharge port 25 is formed downward from the top surface of the storage chamber 406, the electromagnetic wave generating antenna 40 is located outside the vertical downward projection surface of the discharge port 25, It arrange | positions above the leeward side front-end | tip part 25a of the discharge outlet 25 which becomes the windward side. It is more preferable that the lower end portion 40b of the electromagnetic wave generating antenna 40 is disposed at a position on the windward side of the leeward side front end portion 25a of the discharge port 25.

With such a configuration, the electromagnetic wave generating antenna 40 can suppress the cool air directly discharged from the discharge port 25 from being cooled and can suppress the decrease in heating efficiency. Further, with such a configuration, it is possible to suppress the occurrence of condensation on the electromagnetic wave generating antenna 40. Further, with such a configuration, the discharge port 25 can be brought close to the stored product placed on the counter electrode 41, and the temperature of the stored product is controlled to change in temperature in the range of about -12 ° C to -5 ° C. The stored product can be efficiently cooled and heated.

In addition, the electromagnetic wave generating antenna 40 disposed on the ceiling portion in the storage chamber 406 and the counter electrode 41 disposed on the bottom surface are opposed to each other and are formed in the rear portion in the depth direction in the storage chamber 406. . With such a configuration, it is possible to suppress leakage of radio waves from the storage chamber door 19 to the outside of the warehouse, and it is possible to suppress radio wave interference to other products. Further, with such a configuration, it is possible to suppress the occurrence of dew condensation on the electrode pair due to moisture due to intrusion heat from a gasket (not shown) portion that seals the storage chamber door 19 and the storage chamber 406.

Further, the peripheral edge of the opening of the storage chamber 406 is composed of a metal part 43a and is grounded. With such a configuration, electromagnetic waves can be prevented from leaking out of the storage chamber 406, and radio wave interference can be prevented.

More specifically, the counter electrode 41 is disposed at a position deeper than about 1/2 of the depth dimension of the bottom surface of the storage chamber 406 to form a thawing function region. In addition, a storage function area for storing frozen food is provided on the front side of the storage chamber 406. In this way, the storage function area is formed on the front side of the storage room 406 and the thawing function area is formed on the back side, so that the two temperatures of the cooling area and the heating area are divided without partitioning one storage room 406 with a partition wall or the like. A functional area chamber of the band can be formed. Therefore, with such a configuration, an effective internal volume can be ensured without changing the outer dimensions of the refrigerator 1. In addition, by forming a frozen storage function area on the front side of the storage room 406, it is easy to take out food, and by forming a thawing function area on the back side, the temperature can be changed within a range of about −12 ° C. to −5 ° C. Can be maintained. Therefore, with such a configuration, temperature fluctuations outside the temperature change range of the food can be suppressed, so that the storage state of the food with improved taste can be maintained.

Further, the electromagnetic wave generating unit 42 applies a high potential to the electromagnetic wave generating antenna 40 to control the heating of food stored between the electromagnetic wave generating antenna 40 and the counter electrode 41 facing the electromagnetic wave generating antenna 40. The electromagnetic wave generator 42 is disposed above the electromagnetic wave generator antenna 40 and above the leeward tip of the discharge port 25. With such a configuration, it is possible to suppress the electromagnetic wave generation unit 42 from being cooled by cold air and causing condensation.

Further, the electromagnetic wave generating antenna 40 may be covered with a cover or the like (not shown). Covering the electromagnetic wave generating antenna 40 with a cover or the like can prevent the hand from touching the electromagnetic wave generating antenna 40. Moreover, since the connection part 40a which connects the electromagnetic wave generation antenna 40 and the electromagnetic wave generation part 42 can be accommodated in a cover by such structure, it prevents that the connection part 40a is exposed in the storage chamber 406. it can. In addition, with such a configuration, the electromagnetic wave generating antenna 40 and the connecting portion 40a, which are charging portions, are covered with a cover or the like, so that safety can be improved.

The suction port 26 is formed in the front part of the storage chamber 406 as shown in FIG. The cool air discharged from the discharge port 25 circulates in the storage chamber 406 and returns to the cooler 13 through the suction port 26.

As shown in FIG. 18, the storage chamber 406 has a discharge port 25 formed at the rear of the top surface of the storage chamber 406, and a suction port 26 formed at the front of the storage chamber 406. The storage chamber 406 is configured such that a counter electrode 41 facing the electromagnetic wave generating antenna 40 is provided between the discharge port 25 and the suction port 26, and a stored product is placed on the counter electrode 41. . With such a configuration, the stored product can be efficiently cooled with cold air, and further, the stored product can be heated by applying a high potential to the electromagnetic wave generating antenna 40. Therefore, with such a configuration, it becomes possible to maintain a temperature change within a predetermined temperature range, for example, a range of about −12 ° C. to −5 ° C., and store the stored product while maintaining the state of improved taste. be able to.

The electromagnetic wave generation unit 42 may be formed of a substrate that can generate electromagnetic waves. Moreover, in the said embodiment, although the storage chamber door 19 showed the example which is a revolving door, the drawer-type door provided with the storage case may be sufficient. In this case, by pulling out the drawer-type door, the storage case is also pulled out, maintaining the temperature in the range of about -12 ° C to -5 ° C, making it easy to store foods with improved taste Can be taken out.

Detecting the completion of the temperature change control for improving the taste in the present embodiment is performed based on the elapsed time after the start of the temperature change control for improving the taste (see FIG. 4). A method for controlling the temperature of the storage chamber 406 in this embodiment will be described with reference to FIGS. 19 and 20. FIG. 19 is a control flowchart of temperature change for storage in the refrigerator according to the fourth embodiment of the present disclosure. FIG. 20 is a temperature sequence diagram of the storage room of the refrigerator according to the fourth embodiment of the present disclosure. In the present embodiment, the storage room temperature is about −20 ° C., which is the same as the temperature of the freezer compartment 9. When it is detected by the door opening / closing detection unit 28 that the user has placed the storage item on the counter electrode 41 and closed the storage chamber door 19 (STEP 191), an item temperature detection unit (not shown) Operates (STEP 192). Then, when a stored product having a temperature higher than the predetermined temperature is detected by the product temperature detection unit (Y in STEP 193), the start of the temperature change control for improving the taste is determined. When the temperature change control for improving the taste is started, the timer and the door notifying unit are activated, and the application of the voltage V1 to the electromagnetic wave generating antenna 40 is started (STEP 194). By this heating, the stored product temperature is maintained at a first temperature (for example, −12 ° C.) higher than the storage room temperature (about −20 ° C.). When a predetermined storage time Tj elapses after the timer is activated in STEP 194 (Y in STEP 195), the temperature change control for improving the taste of the stored product is completed, and the notification unit 30 completes the temperature change control for improving the taste to the user. (STEP 196 in FIG. 19 and timing F in FIG. 20). At the same time, the voltage is reduced to V2 and the voltage is applied intermittently. This voltage reduction reduces the stock temperature to approximately -20 ° C. If the stored product is kept stored at about -20 ° C, ice crystals grow, physically destroy the food cells, and exacerbate the improved texture. By applying voltage V2 intermittently at intervals of several seconds to several minutes, it is possible to inhibit the growth of ice crystals, and even if the user does not take out the stored product immediately, the temperature change control for improving the taste The achieved good texture can be maintained. Thereafter, when the user depresses the thawing switch 46 (STEP 197, timing G in FIG. 20), the applied voltage is increased to V3 (STEP 198), the stored product is further heated, and passes through the maximum ice crystal formation zone in a short time. Then, it is thawed and reaches the third temperature (STEP 199, point H in FIG. 20). The notification unit 30 notifies the user of the completion of thawing, the applied voltage is reduced to V4, and the stored product temperature is maintained at the third temperature.

In the above example, the case where the user operates the thawing switch 46 for thawing is described. However, the refrigerator 1 completes the temperature change control for improving the taste at the start of storage of the stored product by the user. It may be configured to input a scheduled date and time for later retrieval and to thaw the stored item in accordance with the schedule.

Compared with Embodiments 1 to 3, this embodiment does not require a dedicated room for improving the taste, and the predetermined place provided in the storage room 406 is a temperature change for improving the taste. When control is not performed, there is a merit that it can be used also for the normal preservation purpose of a frozen product. In addition, in the present embodiment, it is possible to thaw a frozen stored product other than the stored product that has been subjected to temperature change control for improving the taste by the electromagnetic wave generating antenna 40, and the refrigerator 1 can be used for multiple purposes. It becomes.

As described above, the present disclosure provides a refrigerator that determines the completion timing of temperature change control for improving taste and informs the user of the timing. Therefore, the present invention can be applied not only to refrigerators or freezers for home use and business use, but also to applications such as distribution and storage of articles that require aging storage at a predetermined temperature.

DESCRIPTION OF SYMBOLS 1 Refrigerator 2 Heat insulation box 2a Machine room 3 Outer box 4 Inner box 5 Refrigeration room 6,206,306,406 Storage room 7 Ice making room 8 Vegetable room 9 Freezing room 10 Compressor 11 Cooling room 12 Back partition wall 13 Cooler 14 Cooling fan 15 Radiant heater 16 Drain pan 17 Drain tube 18 Evaporating dish 19

Storage chamber door

20, 320

Storage case

21a, 21b, 21c Cooling damper 22 Top partition wall 23 Bottom partition wall 24 Air channel 25 Discharge port 26 Suction port 27 Room temperature Sensor 28 Door open / close detection unit 29 Start switch 30 Notification unit 31 Stirring fan 32 Physical property detection unit (determination unit)
33 2nd heater 34 Food detection part 35

Partition

36a, 36b Heat transfer tray 37 Informing possibility part 38 Completion lamp (notification part)
39 Indicator lighting 40 Electromagnetic wave generating antenna 41 Counter electrode 42 Electromagnetic wave generating part (voltage applying part)
43a, 43b, 43c Metal part 46 Defrosting switch 400 Local temperature change part

Claims

A storage room;
A cooling unit for cooling the food stored in the storage room;
A determination unit for determining whether or not the temperature change control for improving the taste is completed;
An informing unit for informing that the temperature change control for improving the taste is completed;
A controller that controls the cooling unit, the determination unit, and the notification unit;
The said notification part is a refrigerator comprised so that it might alert | report that the temperature-change control of the said taste improvement was completed, when the said determination part determined that the temperature-change control of the said taste improvement was completed.
The refrigerator according to claim 1, wherein the cooling unit is configured to cool the storage room so that the food is stored at -20 ° C or higher and -10 ° C or lower.
The determination unit has a timer for measuring the storage time after the food is put into the storage room,
The refrigerator of Claim 1 or 2 comprised so that completion of the temperature change control which improves the said taste could be determined based on the said storage time.
The determination unit has a physical property detection unit that detects physical properties of the food,
The refrigerator according to claim 1, wherein the refrigerator is configured to determine completion of temperature change control that improves the taste based on the detected physical properties.
It further comprises a position detection unit for detecting the position where the food is placed,
The refrigerator according to any one of claims 1 to 4, wherein the notification unit is configured to notify the position of the food.
The refrigerator according to any one of claims 1 to 5, wherein the storage room includes a local temperature changing unit that changes the temperature of only the food placed in a predetermined place in the storage room.
The local temperature changing unit has a pair of opposing electrodes and a voltage applying unit for applying a voltage,
The refrigerator according to claim 6, wherein the voltage application unit is configured to generate an electromagnetic wave having a predetermined frequency between the pair of electrodes to change the temperature of the food.
The refrigerator according to claim 1, wherein the cooling unit is configured to cool the storage room so that the food is stored at a temperature higher than -18 ° C and lower than -5 ° C.