JP2007120908A - Refrigerator - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a refrigerator having a function for improving infiltration of seasoning liquid into a cooked object, and sufficiently enhancing tastes. <P>SOLUTION: This refrigerator comprises a control means for controlling an electric heater 13 as a heating means in a temperature switching chamber 6 for switching temperature sections in the refrigerator to a vegetable compartment temperature of 6°C, a refrigerating temperature of 3°C, a storing aging temperature of -1C° to -2°C, a partial temperature of -3°C, a chilled temperature of 0°C, and a keep-warm temperature of 60°C to 80°C, and has a warm keeping function controlled at 60°C to 80°C for a specific time, thus a new cooking method capable of improving infiltration of the seasoning liquid into a food material, and promoting increase of nutrients, can be provided. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a refrigerator having a heating function for the purpose of promoting the penetration of cooked products.

  Refrigerators store foods and ingredients refrigerated or frozen, and microwave ovens quickly heat or thaw them. It can be said that it is a very convenient kitchen appliance in modern kitchens that are becoming simple and streamlined. However, it is not easy to use because they are separated from each other. It is expected that more convenient products can be realized by fusing or linking these two.

As a conventional technique for fusing or linking a microwave oven and a refrigerator (for example, refer to Patent Document 1), a microwave oven is integrated into a refrigerator, and a heat insulating material for a threshold between the microwave oven portion and the refrigerator portion. In addition, by using a vacuum heat insulating material having excellent heat insulating properties, the heat insulating effect and the internal volume are improved.
Japanese Utility Model Publication No. 63-52088

  However, in the conventional technology, the microwave oven is merely incorporated in the refrigerator, and the conflicting functions of heating and cooling are not actively used for cooking.

  The present invention solves the above-described conventional problems, and a refrigerator main body having a plurality of storage rooms is provided with a control unit that controls heating means, and at least one of the plurality of storage rooms has a temperature of 60 ° C to 80 ° C. It has a heat-maintaining process that is controlled by temperature for a certain period of time, enabling new cooking by deliberately changing the temperature in the heating chamber, accelerating the penetration of seasoning liquid into the cooked product, and further increasing the nutritional components The purpose is to promote.

  In order to solve the above-described conventional problems, the refrigerator of the present invention includes a control unit that controls heating means in a refrigerator body having a plurality of storage compartments that are thermally insulated, and in at least one of the plurality of storage rooms. It has a heat retention maintaining step controlled at a temperature of 60 ° C. to 80 ° C. for a certain time.

  Thereby, new cooking is enabled by deliberately changing the temperature in the heating chamber, the soaking of the seasoning liquid into the food material becomes good, and the increase in nutritional components can be further promoted.

  The present invention enables new cooking by deliberately changing the temperature in the heating chamber of the refrigerator, improves the penetration of the seasoning liquid into the ingredients, and further promotes the increase in nutritional components.

  Invention of Claim 1 is equipped with the control means which controls a heating means in the refrigerator main body which has the some storage chamber by which heat insulation was divided, The temperature of 60 degreeC-80 degreeC in at least one chamber of the said some storage room It has a heat retention function that is controlled for a certain period of time, enabling new cooking by deliberately changing the temperature in the heating chamber, improving the penetration of seasoning liquid into the ingredients and further promoting the increase in nutritional components be able to.

  Invention of Claim 2 provides the storage chamber which has a heat retention maintenance function in the invention of Claim 1 in the switching chamber which can be switched to several temperature from a comparatively low temperature to a comparatively high temperature. In addition to the new cooking function, it offers a wide variety of uses such as refrigeration and freezing, ice temperature and partial thawing, which are considered as intermediate temperatures, and can be used for multiple purposes.

  The invention according to claim 3 is the invention according to claim 2, wherein the switching chamber having a heat retaining function is located below the refrigerator compartment and above the vegetable compartment and the freezer compartment, By adopting such a layout, it is possible for a woman of average height to open and close the door of the switching room without bending down, and to take in and out food in an easy posture without bending down. Therefore, the usability of the switching room is improved. In addition, in the vegetable room where the frequency of use is high, women with an average height can open and close the door without bowing down, and the heavy vegetables can be taken in and out without being cramped. There is no loss of usability. Such a layout that can be used in an easy posture can reduce the physical burden on the user.

  Invention of Claim 4 has a machine room in the uppermost part of a refrigerator main body in the invention as described in any one of Claim 1 to 3, and is the main of refrigeration cycles, such as a compressor and a condenser. The machine room 12 containing the component parts is conventionally located on the back of the lowermost part of the main body, so that the volume of the storage room at the lowermost part of the main body is reduced.

  Therefore, by arranging the compressor on the back of the uppermost part of the main body that has not been effectively used in the conventional refrigerator, the conventional compressor can be used as a refrigeration / freezing space. The room capacity has increased, and it has been possible to store enough frozen foods that could not be contained in the past, and it is no longer necessary to store frozen foods in the temperature switching room. Can be used at temperature.

  Invention of Claim 5 controls the time of a heat retention maintenance process in the invention as described in any one of Claim 1 to 4 according to the kind of food, and the seasoning liquid permeated the whole food organization. In the above, excessive penetration of the seasoning liquid into the food can be prevented, and further increase in nutritional components can be promoted.

  According to a sixth aspect of the present invention, the refrigerator according to any one of the first to fifth aspects includes a compressor, a condenser, a decompressor, and a cooler, and a refrigeration cycle that forms a series of refrigerant flow paths. In addition, by providing an electric heater as the heating means, cooking at a relatively high temperature such as confectionery or grilled food is possible as an oven function.

  Invention of Claim 7 equips the refrigerator as described in any one of Claims 1-6 with the waste heat of the high voltage | pressure side in a refrigerating cycle as a heating means, and requires useless energy. Without increasing the temperature efficiently.

  Invention of Claim 8 equips the refrigerator as described in any one of Claim 1 to 7 with IH as a heating means, and since a pan is directly heated, heat conductivity is high and it is efficient. As cooking is possible and there is no waste heat, the internal temperature does not increase wastefully.

  Invention of Claim 9 equips the refrigerator as described in any one of Claim 1 to 8 with a magnetron as said heating means, and while being able to heat food quickly, there is no waste heat. Therefore, the internal temperature does not increase wastefully.

  The invention according to claim 10 is characterized in that the refrigerator according to any one of claims 1 to 9 is formed of urethane foam material as a heat insulating structure, and corresponds to storage chambers of various shapes. A heat insulation structure can be formed easily.

  The invention according to claim 11 is characterized in that the refrigerator according to any one of claims 1 to 10 is formed of a vacuum heat insulating material as a heat insulating structure, and improves the heat insulating performance of the storage room, Strict temperature control is possible by suppressing temperature fluctuations in the storage chamber due to fluctuations in the outside air temperature.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. The present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 shows a longitudinal sectional view of a refrigerator in Embodiment 1 of the present invention.

  FIG. 2 shows a longitudinal sectional view of a conventional refrigerator according to Embodiment 1 of the present invention.

  In FIG. 1, a main body 1 is a heat insulating wall formed by injecting a foam heat insulating material 24 into a space formed by an inner box 22 formed by vacuum-forming a resin body such as ABS and an outer box 23 using a metal material such as a pre-coated steel plate. It has. For example, rigid urethane foam, phenol foam, styrene foam or the like is used as the foam insulation 24. Use of hydrocarbon-based cyclopentane as the foaming material is better from the viewpoint of preventing global warming.

  Further, a vacuum heat insulating material 25 is adhered and adhered to the space formed by the inner box 22 and the outer box 23 before foaming using an adhesive member (not shown) on the outer box side. Further, the vacuum heat insulating material 25 is required to have a thin planar shape in order to be disposed within the thickness of the main body 1. Further, an adhesive member such as hot melt is applied to the entire surface of the vacuum heat insulating material 25 so that air does not enter the bonded portion. The vacuum heat insulating material 25 is foamed integrally with the foam heat insulating body 24 to constitute the main body 1 and is improved in performance by the vacuum heat insulating material 25 having a heat insulating performance 5 to 20 times that of the foam heat insulating body 24. is there.

  The main body 1 is divided into a plurality of heat-insulating sections, and has a configuration in which the upper part is a revolving door type and the lower part is a drawer type. From the top, there are a refrigerator room 2, a drawer type switching room 6 and an ice making room 5, a drawer type vegetable room 4 and a drawer type freezer room 3 arranged side by side. Each heat insulation section is provided with a heat insulation door via a gasket 31. From the top, they are the refrigerating room rotary door 7, the switching room drawer door 8, the ice making room drawer door 9, the vegetable room drawer door 10, and the freezer compartment drawer door 11.

  The refrigerating compartment rotary door 7 is provided with a door pocket 34 as a storage space, and a plurality of storage shelves 8 are provided in the warehouse. A storage case 35 is provided at the bottom of the refrigerator compartment 2.

  The refrigerator compartment 2 is normally set at 1 to 5 ° C. with a lower limit of the temperature at which it does not freeze for refrigerated storage, but the user can freely switch the temperature setting as described above depending on the stored items. There is also. In addition, in order to preserve wine, root vegetables, etc., the temperature may be set slightly higher, for example, around 10 ° C.

  In addition, the storage case 35 is set at a relatively low temperature, for example, -3 to 1 ° C, for improving the freshness of meat fish, processed meat fish foods, dairy products and the like. The vegetable room 4 is often set to a temperature setting of 2 ° C. to 7 ° C., which is equal to or slightly higher than that of the refrigerator compartment 2. The lower the temperature, the longer the freshness of the leafy vegetables can be maintained.

  Switching room 6 can change the temperature setting according to the user's setting, the temperature classification is 6 ° C vegetable room temperature, 3 ° C refrigeration temperature, -1 to -2 ° C storage aging temperature, -3 ° C partial temperature, The temperature can be switched from a chilled temperature of 0 ° C. to a heat retaining temperature of 60 ° C. to 80 ° C., and the temperature in the switching chamber is adjusted by operating the control panel 14 on the refrigerating room rotary door 7. An electric heater 13 is disposed on the ceiling and floor of the switching chamber 6 as a heating means. By putting the cooking ingredients after cooking in the switching room 6 and setting the heat insulation temperature, the seasoning soaks into the ingredients, and a more delicious dish can be realized. The heating means is not limited to the electric heater 13.

  Although not shown in the figure, the control panel 14 includes a menu selection key, a menu determination button for determining the selected menu, a menu display panel for displaying the selected menu, a start button for starting cooking, and the fact that cooking has ended. It has an end lamp to let you know. When performing the heat insulation setting, the food is accommodated in the switching chamber 6, the menu is selected by the menu selection key of the control panel 14, and the start button is pressed, so that the cooking is performed based on the information of the selected menu. Control the internal temperature.

  The ice making chamber 5 is an independent ice storage chamber, and includes an automatic ice making device (not shown) to automatically produce and store ice. Although it is a freezing temperature zone for storing ice, since the purpose is storage of ice, it is possible to set a freezing temperature relatively higher than the freezing temperature zone.

  The freezer compartment 3 is normally set at −22 to −18 ° C. for frozen storage, but may be set at a low temperature of −30 or −25 ° C., for example, to improve the frozen storage state.

  The main body 1 is provided with a machine room 12 in which the rear part of the top surface is recessed. A second machine room 36 is provided on the lower back wall surface of the machine room 12.

  Conventionally, as shown in FIG. 2, the machine room 12 is located on the back surface of the freezer room 3 which is the lowermost part of the main body 1, and thus the volume of the freezer room 3 is reduced. However, as shown in FIG. By arranging the chamber 12 on the uppermost back surface of the refrigerator compartment 2 that has not been effectively used in the conventional refrigerator, the portion of the conventional machine chamber 12 can be used as a freezing space. The effective internal volume of the freezer compartment 3 can be increased without increasing the value.

  Conventionally, the switching chamber 6 has been frequently used as a freezing mode in order to compensate for the lack of capacity of the freezing chamber 3 at the bottom of the main body 1. However, the capacity of the freezing chamber 3 has increased, Utilization outside the freezing temperature can be promoted, and the food can be stored at a wider temperature range for the user. As a result, the multipurpose use according to the situation which is the merit of the switching room 6 can be promoted. A control board 37 for operating the refrigeration cycle is hermetically disposed in the second machine room 36 with a removable cover. Further, the machine room 12 is also substantially sealed by a back cover 15 so as to be removable.

  The refrigeration cycle is configured by annularly connecting a compressor 16 disposed in the machine room 12, a condenser (not shown), a capillary as a decompressor, and an evaporator 20. The evaporator 20 performs forced convection heat exchange with a cooling fan 21. The condenser (not shown) may be forcibly air-cooled using a fan, may be a natural air-cooled type that is affixed to the inside of the outer box 23 with good heat transfer, or may be arranged in a partition between the heat insulating doors in each room. A pipe for installing and preventing drip-proofing may be combined.

  In addition, by using a flow path control means such as an electric three-way valve, a plurality of evaporators according to the partition configuration and temperature setting configuration are selectively used, a plurality of capillaries are switched, and gas is cut while the compressor 16 is stopped. May be.

  Moreover, the evaporator 20 which is a component apparatus of a refrigerating cycle is provided in the back part of the vegetable compartment 4 located in a middle stage with the cooling fan 21. FIG. Thereby, it is possible to maximize the internal volume and depth of the freezer compartment 3 which is the lowermost storage room.

  Note that if the middle vegetable room 4 and the lowermost freezer room 3 have the opposite configurations, the internal volume and depth of the vegetable room 4 can be maximized.

  First, the operation of the refrigeration cycle will be described. The refrigeration cycle is operated by a signal from the control board 37 in accordance with the set temperature in the refrigerator, and the cooling operation is performed. The high-temperature and high-pressure refrigerant discharged by the operation of the compressor 16 dissipates heat in the condenser and is condensed and liquefied, and is decompressed by the capillary to become a low-temperature and low-pressure liquid refrigerant and reaches the evaporator 20.

  By the operation of the cooling fan 21, heat is exchanged with the air in the cabinet, and the refrigerant in the evaporator 20 is evaporated. Each room is cooled by distributing low-temperature cold air using a damper (not shown). When a plurality of evaporators or decompressors are used, the refrigerant is supplied to the necessary evaporator 20 by the flow path control means. The refrigerant exiting the evaporator 20 is sucked into the compressor 16. Thus, the inside of the cabinet is cooled by repeating the cycle operation.

  (Table 1) is data relating to the conventional cooking method and the food cooked in the first embodiment.

  In (Table 1), the conventional cooking method and the cooking method of Embodiment 1 show the soaking state, boiled state, and sensory evaluation of the seasoning liquid after cooking of the radish cooked with the seasoning liquid.

  The evaluation of the soaking state of the seasoning liquid in (Table 1) was ○ when the seasoning liquid soaked in the whole structure of the cooked food, Δ when the whole structure was 1/2 or more, and x when it was less than 1/2. . In addition, the boiled state, which is an important item for the appearance and texture of the food after cooking, is ○ when the whole structure of the cooked food is not boiled, and when the boil is less than half of the whole structure Δ, when x is 1/2 or more, x.

  In the sensory evaluation of softness, the difference before softness is clearly recognized if the state before cooking is 0 point and the point is different by 1 point.

  Comprehensive evaluation is evaluated by comprehensively judging from the soaked state, boiled state, and softness as a cooked product. When the soaked state is ○, the boiled state is less than 1/2, and the softness is 2 points or more, ○ When any one item was not satisfied, it was set as x.

  According to (Table 1), in conventional cooking method 1, radish and seasoning liquid are accommodated in a pan or the like as cooked food, and the cooked food that has been boiled by heating operation is maintained for a predetermined time as it is. However, the soaking was poor and the softness could be eaten at 1 point, but it was not soft enough and the overall evaluation was x.

  As shown in (Table 1), in the conventional cooking method 1, the cooked food in the boiling state is maintained for a predetermined time, but since the time is insufficient, the soaking is poor and the state is sufficiently soft. did not become.

  In the conventional cooking method 2, as in the conventional cooking method 1, radish and seasoning liquid are stored in a pan or the like as cooked food, and the cooked food that has been boiled by heating operation is maintained for a predetermined time. The condition and softness were improved compared to the conventional cooking method 1.

  This is because (Table 1) makes the boiling maintenance time twice as long as that of the conventional cooking method, thereby promoting the destruction of the food structure, resulting in softening and infiltration of the seasoning liquid from the destroyed structure. is there. However, since the boiling state was maintained twice as long, the food was boiled from the outside and the original shape of the food could not be maintained, and the overall evaluation of the food was bad.

  In the conventional cooking method 3, as in the conventional cooking methods 1 and 2, radish and seasoning liquid are accommodated in a pan or the like as cooking, and the cooking that has been boiled by the heating operation is maintained for a predetermined time, and then the pan It was put into the refrigerator switching chamber 6 as it was, and kept at 5 ° C., and although there was almost no boiling, it was cooled at once after cooking, so the radish tissue contracted and the surface was in a dry state Further, the penetration was poor and the softness could be eaten at 1 point, but it was not sufficiently soft and the overall evaluation was x.

  In the first embodiment, the state of soaking after cooking was good, it was sufficiently soft, a cooked product that did not boil was obtained, and the overall evaluation was good.

  This is because the radish and seasoning liquid are stored in a pan or the like as a cooked product, and the cooked product that has been boiled by the heating operation is maintained as it is for a predetermined period of time. Is maintained at the temperature. This temperature zone allows the seasoning liquid to be soaked into the cells without destroying the cells of the foodstuff.

  (Table 2) is an example of the optimal heat retention process according to the kind of food.

  The types of foods in (Table 2) are A, B, C, and D in order of the penetration of the seasoning liquid into the food.

  A potatoes, leaves, fruits, and stem vegetables that the seasoning liquid is most likely to soak into the food are kept boiling, followed by a cooling process in the switching chamber 6, and in the heat retaining process, the heat retaining temperature is maintained at around 65 ° C. By setting the heat retention time to about 100 minutes, it was possible to achieve further optimal soaking into food.

  The root vegetable of B, which is likely to soak the seasoning liquid in the food after A, is cooled in the switching chamber 6 after maintaining boiling, and then the temperature is maintained at about 70 ° C. in the temperature maintaining step, and the temperature maintaining time is set. By taking about 110 minutes, it was possible to optimally soak into food.

  As for C beans, the seasoning liquid is less likely to soak into the food than A and B, but after cooling in the switching chamber 6 after maintaining boiling, the temperature is kept at a slightly higher temperature of about 75 ° C. and the heat retention time is slightly longer. It was possible to achieve soaking by setting it to 130 minutes.

  For meat of D, the seasoning liquid is less likely to soak into the food than A, B, and C, and it is easy to cure in the heat retaining process, but the heat retaining temperature is set to 65 ° C., and the heat retaining time is up to about 180 minutes. The soaking was able to be achieved by taking long.

  Further, depending on the weight, type, and size of the menu and food, further heating can be performed after completion of the heat retention maintenance time, so that the seasoning liquid can be soaked and a cooked product that is sufficiently soft without being boiled can be obtained.

  (Table 3) shows the nutritional components of the food cooked by the conventional cooking method 1 and the nutritional components of the food cooked in the present embodiment.

  For sardine simmered in ginger, the amount of calcium contained in sardine was measured. Although it is 92 mg / 100g in the conventional cooking method, what was cooked in embodiment is 146 mg / 100g, and contained 58.4% calcium more than the conventional cooking method. In the present embodiment, by performing the optimum cooking process for sardine ginger, calcium is melted from the sardine bone and transferred to the body part, so that calcium can be efficiently ingested.

  For root vegetables, the amount of vitamin A contained in carrots was measured. Although it is 1.5 mg / 100g in the conventional cooking method, what was cooked in embodiment is 1.8 mg / 100g, and 20% vitamin A was contained more than the conventional cooking method. In the present embodiment, the optimal cooking process for cooking root vegetables is performed, so that loss of vitamin A, which is weak against heat, can be suppressed, and vitamin A can be efficiently ingested.

  About chicken wing stew, the amount of collagen contained in the soup was measured. In the conventional cooking method, although it is 720 mg / 100g, what was cooked in embodiment is 1280 mg / 100g, and 77.8% collagen was contained more than the conventional cooking method. In the present embodiment, by performing the optimal cooking process of chicken wings, more collagen can be extracted from the chicken and collagen can be efficiently ingested.

  For beef miso boiled, the amount of free glutamic acid contained in beef was measured. In the conventional cooking method, it is 14 mg / 100 g, but what was cooked in the embodiment was 16 mg / 100 g, which contained a large amount of 14.3% free glutamic acid. In this Embodiment, by performing the optimal cooking process of beef miso cooking, more free glutamic acid contained in beef is extracted, and free glutamic acid can be ingested efficiently.

  As can be seen from the above description, the refrigerator of the first embodiment switches the optimum temperature of the ingredients depending on the ingredients, so that the seasoning liquid penetrates well, does not boil, and has a comprehensive evaluation that is sufficiently soft. It is characterized by being able to obtain cooked foods and efficiently ingesting nutritional components.

(Embodiment 2)
The refrigerator in the second embodiment has a configuration as shown in FIG. 1 similar to the refrigerator in the first embodiment.

  The process of cooking in the refrigerator switching chamber 6 according to the second embodiment will be described taking meat potato as an example. First, the meat potato material is put in a pot and stored in the switching room 6, the meat potato is selected with the menu selection key, and the selected menu is determined with the menu determination button. After that, by pressing the start button, cooking is started based on the information of the selected menu, and in the case of meat potatoes, the electric heater 13 in the switching chamber 6 is first activated, and the pot is heated, so that the pot is heated. The temperature of the stored food rises, and the temperature of the meat potato is maintained at a predetermined value for a predetermined time by controlling the input of the electric heater with an infrared sensor. Thereafter, the evaporator 20 is activated, and the cold air cooled by the evaporator 20 is forcibly ventilated into the switching chamber 6 by the cooling fan 21 to cool the meat potatoes, and based on the selected menu information, the damper is operated by the infrared sensor. By controlling the thermostat, the temperature is maintained at a predetermined temperature for a predetermined time. When the heat retention maintenance time ends, the end lamp lights up.

  The heating means for heating the food is not limited to the electric heater, and the sensor for detecting the temperature of the food is not limited to the infrared sensor. Further, the cooling means is not limited to the forced convection evaporator.

  FIG. 3 is a time chart showing how the control means is controlled. In this embodiment, the heating command key is stewed. 3A shows a power supply state to the cooling means, and FIG. 3B shows a power supply state to the heating means. FIG.3 (c) has shown the time passage of the temperature of a to-be-heated object by such control.

  The control sequence is roughly divided into four cycles. The first is the “refrigerated storage” cycle. This cycle is a cycle in which the material is stored in the heating chamber and the food is stored so that it does not rot until heating is started. Only the cooling means is energized and intermittently energized so as to keep the temperature of the heating chamber constant, for example, at 5 ° C. Of course, the input may be narrowed down continuously by an inverter. If the heating is started immediately, this cycle is naturally skipped.

  Then the “boiled heating” cycle follows. Here, power supply to the cooling means is cut off, power supply to the heating means is started, and cooking is started. In the case of an electric heater, the former is usually about several tens of minutes depending on the amount of food.

  Third, a “cooling” cycle is performed. Here, power supply to the heating means is completed, and power supply to the cooling means starts again. And the temperature of a foodstuff is reduced to 60-80 degreeC at a stretch.

  Fourth, a “keep warm” cycle is performed. Here, the power supply to the cooling means is interrupted, the power supply to the heating means is started, and the temperature of the food is maintained at 60 to 80 ° C. In this cycle, the seasoning liquid penetrates into the ingredients. In the “boiled heating” cycle in which the food is heated, the cell membrane of the food is destroyed and umami is released from the food, but not soaked. This is thought to be because the food and the seasoning liquid maintain a high temperature, so the extract of the food goes out to the seasoning liquid. Here, the seasoning liquid penetrates into the foodstuff by sandwiching a “heat retention maintenance” cycle of 60 to 80 ° C. If the “maintain heat retention” cycle is at a temperature lower than 60 ° C., there is concern about the growth of bacteria, which is not preferable. Further, if the temperature is higher than 80 ° C., it is not preferable because the temperature of the food material is destroyed, resulting in boiling.

  Moreover, in the control panel 14 provided with the preservation | save button, by pressing a preservation | save button before cooking, the food accommodated in the pan of the switching chamber 6 is cooled and preserve | saved, and a foodstuff can be set beforehand. it can. Moreover, in the control panel 14 provided with the reheat button, it is possible to maintain the heating up to the eating temperature by pressing the reheat button immediately before eating the cooked food. Furthermore, in a refrigerator equipped with a control base that can freely control a predetermined time such as a timer, the storage time, cooking start time, and reheating time can be set, so that storage, cooking, and reheating are automatically performed. It is characterized by being able to.

  As is clear from the above description, the refrigerator of the second embodiment is suitable for cooking meat potatoes as a cooked food by combining cooking with optimum heating and cooling, so that the seasoning liquid can be soaked well. It is characterized by being able to obtain a cooked product that does not collapse and has a sufficiently soft comprehensive evaluation.

  As described above, the refrigerator according to the present invention can sufficiently infiltrate the inside of food by realizing cooking that combines optimum heating and cooling according to the type of food when cooking food. In addition, since nutrient components can be extracted efficiently, the present invention can be applied to applications that realize control of heating and cooling of organic substances and inorganic substances other than food.

The longitudinal cross-sectional view of the refrigerator in Embodiment 1 of this invention Vertical sectional view of a conventional refrigerator according to Embodiment 1 of the present invention (A) Time chart showing how the control means is controlled in Embodiment 2 of the present invention (b) Time chart showing how the control means is controlled in Embodiment 2 of the present invention (c) Implementation of the present invention Time chart showing control method of control means in form 2

Explanation of symbols

1 Body 2 Refrigerated room (upper storage room)
3 Freezing room (lower storage room)
4 Vegetable room (lower storage room)
6 Switching room 12 Machine room 13 Electric heater 14 Control panel

Claims (11)

  A refrigerator main body having a plurality of storage compartments that are insulated and provided with a control means for controlling the heating means, and is maintained at a temperature of 60 ° C. to 80 ° C. for a certain period of time in at least one of the plurality of storage compartments. Refrigerator.   The refrigerator according to claim 1, wherein the storage room having the heat retaining function is provided in a switching room capable of switching from a relatively low temperature to a relatively high temperature.   The refrigerator according to claim 2, wherein the switching chamber having the heat retaining function is located below the refrigerator compartment and above the vegetable compartment and the freezer compartment.   The refrigerator according to any one of claims 1 to 3, wherein the storage room has a machine room at an uppermost part of the main body.   The refrigerator as described in any one of Claim 1 to 4 which controls the maintenance time of the said heat retention maintenance function with the kind of foodstuff.   The refrigerator according to any one of claims 1 to 5, further comprising: a compressor, a condenser, a decompressor, and a cooler; a refrigerating cycle that forms a series of refrigerant flow paths; and an electric heater as the heating unit. .   The refrigerator as described in any one of Claim 1 to 6 which comprises the waste heat of the high voltage | pressure side in a refrigerating cycle as said heating means.   The refrigerator as described in any one of Claim 1 to 7 which comprises IH as said heating means.   The refrigerator as described in any one of Claim 1 to 8 which comprises a magnetron as the said heating means.   The refrigerator according to any one of claims 1 to 9, wherein the heat insulating structure is formed of a urethane foam material.   The refrigerator according to any one of claims 1 to 10, wherein the heat insulating structure is formed of a vacuum heat insulating material.

Images