JPH0257883A - Refrigerator - Google Patents

Abstract

PURPOSE:To enable storage of refrigerated foods with high freshness by a method wherein an far infrared ray reflection plate used also as a partition plate to separate the upper part of a refrigerating chill chamber from other food prescriving chamber is situated on the upper part of the refrigerating chill chamber. CONSTITUTION:A far infrared ray lamp 12 on the surface of which far infrared ray paint is applied is situated on the deep wall of a refrigerating chill chamber formed with a refrigerating chill case 8, and far infrared rays are radiated, like a shower, to the interior of the refrigerating chilled chamber, i.e. the refrigerating chilled case 8. By using a partition plate 7 between the upper part of the refrigerating chilled room and an icing temperature chill chamber as a far infrared ray reflection plate, energy of far infrared rays can be uniformly radiated to the interior of the refrigerating chill chamber 8. Further, in a far infrared ray lamp, a lamp input is set to 2W, and a lamp surface temperature to approximate 70 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a refrigerator, and particularly to a refrigerator suitable for keeping food fresh.

[Conventional technology] The conventional refrigerator is disclosed in Japanese Patent Application Laid-Open No. 60-216166.

As described in JP-A-60-216168.

In order to extend the shelf life of food without impairing its flavor,
There are some that heat food to temperatures below 0°C, on the verge of freezing. That is, food is stored at freezing storage temperatures. Bacterial growth is inhibited at freezing storage temperatures. but,
Since the freezing temperature differs depending on the type of food, there is a risk that while some foods may be at freezing temperatures, other foods may reach temperatures that exceed freezing temperatures, which may result in loss of quality.

[Problems to be Solved by the Invention] The above-mentioned conventional technology attempts to extend the storage period of food by controlling the temperature inside the refrigerator at a temperature just before the food freezes.

In general, the factors that impair the shelf life of food are: 1) Enzymatic action of the food itself, 2) External microbial action, 3) Chemical action, mainly oxidation, and 4) Physical action, mainly drying. All of these effects become inactive by lowering the temperature. However, since neither of these effects completely stops at temperatures near the freezing point, food deterioration will continue to progress gradually, and there are limits to temperature control alone.

The present invention was made in order to solve the above-mentioned problems in the conventional technology, and it is possible to create sufficient far-infrared irradiation conditions in a food storage room, and to keep stored food at high freshness due to the water activation effect of far-infrared rays. The purpose of this invention is to provide a refrigerator that can improve food preservation. In particular, the objective is to provide a low-temperature preservation technology that can add a freshness preservation effect in addition to low-temperature storage by adding the function of far-infrared irradiation in addition to the functions of conventional refrigerated chilled rooms.

[Means for solving the wA problem] In order to achieve the above object, a first aspect of the refrigerator of the present invention is provided.
The structure of the invention provides a refrigerator comprising food storage chambers with various temperature zones, a lamp that emits far infrared rays into the refrigerator, and a member that reflects the far infrared rays to the food storage chambers with various temperature zones. An infrared lamp was installed on the wall of the room, and a far-infrared reflector was installed above the refrigerated and chilled room, which also served as a partition plate from other food storage rooms and should evenly irradiate far-infrared rays into the refrigerated and chilled room. It is something.

In addition, the configuration of the second invention related to the refrigerator of the present invention is provided with food storage chambers in various temperature zones, a lamp that emits far infrared rays into the refrigerator, and a member that reflects the far infrared rays to the food storage chambers in various temperature zones. A refrigerator comprising: a far-infrared lamp installed on an internal wall; a reflective sheet affixed to the wall on which the far-infrared lamp is installed; and a lamp cover having a slit in front of the far-infrared lamp. It is.

Furthermore, the configuration of the third invention related to the refrigerator of the present invention is provided with food storage chambers in various temperature zones, a lamp that emits far infrared rays into the refrigerator, and a member that reflects far infrared rays to the food storage chambers in various temperature zones. In this refrigerator, the entire interior of the refrigerator is maintained at a predetermined temperature as a refrigerating room without using a partition to form a food storage zone, and one or more far-infrared lamps are provided on the inner wall of the refrigerator. It is something that

Additionally, for far infrared lamps, the lamp input is 2W.
The lamp surface temperature was set at about 70°C.

[Effect] The working of the above technical means is as follows.

Powder that emits far infrared rays is applied to the surface of a 2W lamp attached to the back of the refrigerator. When the lamp is lit, far-infrared rays are emitted from the powder coated on the outer surface of the lamp.

1st. In the invention, by using the partition plate at the top of the refrigerated and chilled compartment as a far-infrared reflecting plate, far-infrared energy can be evenly radiated (irradiated) to the storage container of the refrigerated and chilled compartment.

In the second invention, a reflective sheet is attached to the back of the far-infrared lamp, and a far-infrared lamp device equipped with a lamp cover having a slit in the front of the lamp is installed in the refrigerator, so that it can be applied evenly to multiple temperature ranges. It becomes possible to irradiate infrared rays, so-called multi-far infrared ray irradiation.

In the third invention, the partition between the chilled refrigerator compartment and the vegetable compartment is eliminated, the entire interior is kept at 5°C as a refrigerator compartment, and a far-infrared lamp is placed, for example, in the center of the back wall of the refrigerator compartment, or in the upper part of the back of the vegetable container. When installed, the seafood, processed foods, fruits and vegetables stored inside are affected by far infrared rays, and even at 5 degrees Celsius, it is possible to maintain almost the same freshness as a conventional refrigerator. It is expected that the flavor will be improved, which could not be achieved with the conventional method.

[Examples] Examples of the present invention will be described below with reference to FIGS. 1 to 16.

First, a first aspect of the refrigerator according to the present invention will be explained with reference to FIG.

FIG. 1 is a partially sectional perspective view of a refrigerator according to an embodiment of the present invention.

In Fig. 1, 3 is a refrigerator compartment, 4 is a refrigerator compartment door, 5 is an ice-temperature chilled case, 6 is an ice-temperature chilled compartment door, 7 is a partition plate, 8 is a refrigerated chilled case, 9 is a refrigerated chilled compartment door, 10 11 is a vegetable container, 11 is a vegetable compartment door, 12 is a far-infrared lamp, and 13 is a socket.

A far-infrared lamp 12 with a 2W lamp surface coated with far-infrared paint is installed on the back wall of the refrigerated chilled room formed by the refrigerated chilled case 8. The far infrared rays emitted from the lamp 12 are radiated like a shower into the refrigerated chilled room, that is, the refrigerated chilled case 8.

In addition, by using the partition plate 7 between the upper part of the refrigerated chilled room and the ice-temperature chilled room as a far-infrared reflecting plate, it is possible to radiate far-infrared energy evenly into the refrigerated chilled case 8.

For example, SiO2, MnO is used on the lamp surface.

Applying a far-infrared ray paint mainly composed of metal oxides such as Fe, O, etc. and overcoating with silicone resin or epoxy resin to increase the strength of the coating prevents the metal oxides from falling off. are doing.

The far-infrared reflecting plate is formed by blending 5 to 20 weight percent of a far-infrared emitting material with the material of the partition plate 7, or by pasting a reflective sheet such as an aluminum sheet on the surface of the partition plate.

The far infrared rays emitted from the far infrared lamp 12 are reflected by a reflector (
The radiation is evenly distributed to the refrigerated chilled case 8 by the partition plate 7). Note that the storage container (refrigerated chilled case 8) that receives far infrared rays is made of plastic. This plastic storage container is also kneaded with far-infrared powder to induce far-infrared secondary radiation from the storage container, creating a shower of far-infrared rays inside the storage container, and sufficiently irradiating the stored food with far-infrared rays. It can be so.

The embodiment shown in FIG. 1 has first-order effects.

1) The freshness of food can be maintained by the action of far-infrared rays emitted from a small far-infrared lamp.

2) There is a shower effect of far-infrared radiation. That is, by using a reflector that also serves as a partition plate, it is possible to enhance the effect of evenly radiating far-infrared rays to food.

Next, a second invention related to the refrigerator of the present invention will be explained with reference to FIGS. 2 to 4.

FIG. 2 is a cross-sectional perspective view of a refrigerator according to another embodiment of the present invention, FIG. 3 is a partial cross-sectional perspective view of the refrigerator in which a far-infrared lamp is provided on the back wall of the chilled room, and FIG. , is a cross-sectional perspective view of the refrigerator in which a far-infrared lamp is installed on the back wall of the freezing temperature chamber. In each figure, parts with the same reference numerals as those in FIG. 1 are equivalent parts, so a description thereof will be omitted.

In FIGS. 2 to 4, 1 is a freezer compartment, 2 is a freezer compartment door, and each part of the refrigerator itself is the same as in FIG. 1 above.

14 is a lamp cover having a slit, and 15 is a reflective sheet. That is, the far-infrared lamp device shown in each of FIGS. 2 to 4 has a reflective sheet 15 on the back of the far-infrared lamp 12, that is, the far-infrared lamp 12 is mounted on the wall surface.
The reflective sheet 15 is made of, for example, an aluminum sheet, and has a lamp cover 14 with a slit attached to the front surface of the far-infrared lamp 12. It is something to do.

In the embodiment shown in FIG. 2, the far-infrared lamp device is installed on the back wall of the refrigerator compartment 3, and far-infrared rays are evenly radiated into the refrigerator compartment 3 as shown by the broken line arrow.

The radiant energy reflected by the reflective sheet 15 passes through the slit of the lamp cover 14 and is radiated into the refrigerator compartment 3.

In the embodiment shown in FIG. 3, the far-infrared lamp device is provided on the rear wall of the chilled refrigerated case 8, so that far-infrared rays are evenly irradiated into the chilled refrigerated case 8.

In the embodiment shown in FIG. 4, the far-infrared lamp device is installed on the rear wall of the ice-temperature chilled case 5, and the far-infrared rays are evenly irradiated into the refrigerator compartment 3 and the chilled-refrigerated case 8 as shown by the arrows. This is what I did.

According to each embodiment shown in FIGS. 2 and 3.

It has the following effects.

1) Foods in various temperature ranges can be kept highly fresh by the radiation effect of far infrared rays.

2) It becomes possible to irradiate far infrared rays evenly into a plurality of temperature zones inside the refrigerator, for example, into the refrigerator compartment 3 and the chilled refrigerated case 8, so-called multi-far infrared ray irradiation.

3) By attaching the reflective sheet 15, far infrared rays can be radiated to the front of the far infrared lamp 12 to the maximum extent.

4) By installing the lamp cover 14 having a slit, the user does not directly touch the lamp, which improves the protection of the lamp and the safety of the user.

Next, a third aspect of the refrigerator according to the present invention will be explained with reference to FIG.

FIG. 5 is a cross-sectional perspective view of a refrigerator according to still another embodiment of the present invention. In FIG. 6, the same reference numerals as those in FIG. 2 are the same parts, so the explanation thereof will be omitted.

In Figure 5, 3A is the refrigerator compartment, 4A is the refrigerator compartment door, and 12
A, 12B are far infrared lamps, 16A.

16B is a plastic cover, and 17 is a reflector.

In the embodiment shown in FIG. 5, the partition between the chilled compartment and the vegetable compartment is eliminated, and the entire interior of the refrigerator is maintained at a predetermined temperature of 5°C as a refrigerator compartment 3A.
A far infrared lamp 12B is provided at the upper part of the back of the vegetable container 10,
A reflective plate 17 with protective plastic covers 16A and 16B attached to the tops of these far infrared lamps 12A and 12B emits far infrared rays emitted from the far infrared lamps 12A into the refrigerator compartment 3A.

In this way, the seafood stored inside.

Processed foods, fruits and vegetables are affected by far infrared rays.

Even if the temperature inside the refrigerator is 5°C, it is possible to maintain freshness almost as well as a conventional refrigerator, and it is expected to improve the flavor that could not be achieved with a conventional refrigerator.

The embodiment shown in FIG. 5 has the following effects.

By changing the multi-door type shown in Figure 2 to two doors: 1) The effective volume of the refrigerator compartment is expanded.

2) Since there are no partitions and the number of parts is reduced, costs can be significantly reduced.

3) Space saving is achieved.

4) By integrating the vegetable compartment with the refrigerator compartment.

The structure is simplified.

Next, the characteristics of the far-infrared lamp will be explained with reference to FIGS. 6 and 7.

Figure 6 is a diagram showing the relationship between the lamp input and the amount of lactic acid produced when tofu is stored in the refrigerator for two weeks, and Figure 7 is a diagram showing the relationship between the lamp surface temperature and the amount of lactic acid produced when tofu is stored for two weeks. FIG.

For example, as shown in FIG. 5 above, low-temperature, high-efficiency far-infrared lamps 12A, 12 have significantly smaller surface area and volume than the refrigerating compartment 3A (or container) constituting the refrigerator.
Install B. Electrical energy is applied to the lamp, and the generated heat and light energy are converted into far-infrared rays by a far-infrared radiator coated on the glass surface of the lamp. The emitted far-infrared rays are dispersed by, for example, the slits of the lamp cover 14 shown in FIG. 2, the reflective sheet 15, the reflective plate 17 shown in FIG. 5, etc., and are evenly irradiated onto the stored food.

FIG. 6 is a diagram showing the amount of lactic acid produced when tofu is stored, for example, in a refrigerator as shown in FIG. 5 for two weeks, and this lactic acid can be seen as an indicator of deterioration of tofu. In Figure 2,
The horizontal axis shows the lamp input, and the vertical axis shows the amount of lactic acid produced.

Increasing the lamp input to 2W (watts) can suppress the production of lactic acid, but increasing the input beyond that does not mean that the production of lactic acid can be further suppressed.

FIG. 7 also shows the relationship between the surface temperature of the lamp (horizontal axis) and the amount of lactic acid produced (vertical axis) when tofu was stored for two weeks.

Even in this case, the production of lactic acid is suppressed until the surface temperature reaches 70"C, and the effect does not necessarily increase even if the temperature is raised further. This tendency is also seen in the case of yogurt, and when storing meat and fish, the production of lactic acid is suppressed. When the value was increased, a phenomenon in which the surface color became darker was observed.

That is, if the lamp input is too small, the action of far infrared rays is weak and the effect of preserving freshness is not achieved, and if the lamp input is too large, the radiant heat causes local deterioration of the food.

In view of these results, the amount of far-infrared energy irradiated to one food is 70°C at the temperature of the radiation source surface (lamp surface).
Considering the degree and location of food, 5μW/a112~5
It is set at about 00μW/■2, which is an amount that does not heat stored foods. The far-infrared radiation source has a significantly smaller surface area and volume than the storage chamber or container, and is capable of emitting low-temperature, high-energy far-infrared radiation. This increases the effective storage volume within the storage container.

Next, the effect of far infrared rays on maintaining the freshness of fresh foods will be explained with reference to FIGS. 8 to 17.

First, FIG. 8 is an explanatory diagram showing the action of far infrared rays on food.

In general, far infrared rays (4 to 20 μm) are well absorbed by organic substances. Foods, of course, absorb far infrared rays well because they are organic substances. Protein in food is the 8th
As shown in the figure, it is covered with a film of water molecules. These water molecules also absorb the far-infrared rays well, so when the water molecules absorb the far-infrared rays, the bonding joints between water molecules are induced to stretch or twist, thereby activating the water molecules. Therefore, it acts to strengthen cell tissues such as proteins and maintain freshness.

An example in which the above-mentioned freshness preservation effect was confirmed through experiments is described below.

First, the results of a tofu freshness comparison test will be explained with reference to Table 1 and FIG. 9.

Figure 9 is an electron micrograph showing the gel structure of tofu.
(a) shows one that emits far infrared rays, and (b) shows one that does not emit far infrared rays.

Tofu was stored in a refrigerator at 2°C, and the storage temperature was maintained at 2°C while irradiating far infrared rays only to one side of the tofu. Tofu stored for 4 days was taken out and its freshness was compared.

The results are shown in Table 1.

Table 1 Tofu Freshness Test Results After 4 Days Water retention improved as a result of far infrared rays, and tofu without far infrared rays had a slightly shrunken appearance.

Figure 9 shows the results of observing the gel structure of tofu with an electron microscope (xlo 00x) in a state in which a portion of tofu was taken and instantly frozen in liquid nitrogen.

Figure 9 (a) shows the gel structure of tofu stored at 2°C while emitting far infrared rays. Figure 9 (a) shows the gel structure of tofu stored at 2°C while emitting far infrared rays. Figure 9 shows a test product (tofu) that was stored at 2°C but did not emit far infrared rays and was observed under the same conditions. Compared to the gel structure seen in (b), the test product irradiated with far infrared rays has a clear gel structure. on the other hand,
It is clear that the gel structure in the case without far infrared rays has contracted.

Next, the results of the yogurt freshness comparison test will be explained with reference to Table 2 and FIGS. 10 to 12.

Figure 10 is a diagram of the total acidity measurement results of sample yogurt that was subjected to a freshness comparison test in a refrigerator. Figure 12 is an electron micrograph showing the gel structure of yogurt, and (a) is a diagram showing the gel structure of yogurt. (b) indicates one that does not emit far infrared rays.

The yogurts were stored in a refrigerator at 2° C., and the storage temperature was maintained at 2° C. while irradiating far infrared rays to only one yogurt for 8 days. Table 2 shows the results of taking out the samples and comparing their freshness.

Table 2 Yogurt freshness test results After 8 days, the test products irradiated with far infrared rays had a mild taste, so the total acidity and organic acids of the sample yogurt were analyzed. The results are shown in Figure 10.11.

Figure 10 shows the number of days elapsed on the horizontal axis and the total acidity (%) on the vertical axis, and the total acidity is measured under the conditions of RT 15°C, R door pocket (broken line) in a chilled room, chilled room + far infrared irradiation (solid line). The comparison results are shown. It can be seen that the test sample irradiated with far-infrared rays had a smaller increase in total acidity and maintained freshness closer to that of the initial product.

In Figure 11, the horizontal axis shows the elapsed days and the vertical axis shows malic acid (%), and the solid line shows the change in malic acid as an organic acid component under conditions of chilled room and far infrared irradiation in chilled room. The comparison results are shown.

Foods irradiated with far infrared rays have less increase in malic acid.
It retains freshness closer to the original product. It also has a nice texture.

So, we took a portion of the yogurt, instantly frozen it in liquid nitrogen, and examined the gel structure of the yogurt using an electron microscope! (X
10.00 times)). The results are shown in FIG.

FIG. 12(a) shows the gel structure of yogurt irradiated with far infrared rays, and FIG. 12(b) shows the gel structure of yogurt not irradiated with far infrared rays. The first observed wt under the same conditions
Comparing Figure 2 (a) and (b), the gel structure of the test product irradiated with far-infrared rays is uniform, whereas the gel structure of the test product that is not irradiated with far-infrared rays is crumbling, and it emits far-infrared rays. This allows for higher freshness in storage.

Next, let's talk about the freshness comparison test results for raw udon.

This will be explained with reference to Table 3 and FIG. 13.

FIG. 13 is an electron micrograph showing the particle structure of the sample raw udon noodles; (a) is one that radiates far-infrared rays, and (b) is one that does not radiate far-infrared rays.

Fresh udon noodles are stored in a refrigerator at 2°C, and the storage temperature is maintained at 2°C while emitting far infrared rays only to one raw udon.
Stored for a week. Table 3 shows the results of taking out the samples and comparing their freshness.

Table 3 Freshness test results for fresh udon The test products irradiated with far infrared rays had a strong texture and good flavor.

As with the previous test products, a portion of the raw udon noodles was observed using an electron microscope, and the results are shown in Figure 13.

FIG. 13(a) is the one that was irradiated with far infrared rays, and when compared with the one in FIG. 13(b) that was not irradiated with far infrared rays, it is clearly seen that the water is uniformly dispersed.

Next, the results of comparative tests on freshness retention of other foods will be explained with reference to Table 4 and FIGS. 14 to 17.

Figure 14 is a diagram of the glutamic acid measurement results of the test natto that was subjected to two freshness comparison tests in the refrigerator, Figure 15 is a diagram of the ammonia measurement results of the same test natto, and Figure 16 is the diagram of the ammonia measurement results of the same test natto. It is a line diagram of the ammonia measurement result of milk. 1st
In Figures 4 to 16, the solid line is the condition of 2°C refrigeration, and the broken line is the condition of 2°C refrigeration + far infrared irradiation, and in Figures 15 and 16, the former is not included and the latter is indicated as ``alternative'' (with far infrared irradiation). are doing.

Figure 17 is a display diagram showing the results of a test to confirm the effect of far infrared rays on refrigerated stored foods.
Refrigerated storage at 5°C and far-infrared storage are performed by irradiating far-infrared rays at a temperature of -1 to 5°C, as described above.

FIG. 17 shows the results of comparing the freshness of other foods with far-infrared radiation (far-infrared storage) and conventional storage) while keeping the storage temperature constant.

The results of analyzing the components that have a major impact on flavor are shown in the 14th article.
This is shown in Figures 1 to 16.

FIG. 14 shows the effect of far infrared rays on glutamic acid in natto, with the horizontal axis representing the number of days elapsed and the vertical axis representing glutamic acid (%). As is clear from the figure, the amount of glutamic acid in natto increases when the amount of far infrared rays is irradiated, as shown by the broken line, and the umami taste increases.

In addition, Figure 15 shows the effect of far infrared rays on ammonia in natto.As is clear from Figure 1, where the horizontal axis shows the number of days elapsed and the vertical axis shows ammonia (%), far infrared rays were irradiated. On the other hand (dashed line), less ammonia is produced, the decomposition of amino acids is suppressed, and far infrared rays have a freshness-preserving effect.

Furthermore, FIG. 16 shows the same analysis results for milk as shown in FIG. 15, and it is clear that irradiation with far infrared rays produces less ammonia.

Considering the above test results, the effects of far infrared rays are summarized in Table 4.

Table 4 Effects of far infrared rays on food As mentioned above, refrigerator storage has traditionally suppressed food denaturation and maintained freshness through low temperature storage, but by adding far infrared rays in addition to low temperature storage, It has a great effect of being able to store food at a high level of freshness.

Next, the reason for radiating far infrared rays into the chilled room will be explained. The embodiment shown in FIG. 1 (first invention) is a typical example in which far-infrared rays are radiated into a chilled room.

General foods are stored in refrigerators, but fresh foods in particular are stored in chilled rooms (1°C) rather than in regular refrigerators (5°C) to keep their flavor intact. .

By irradiating food with an appropriate amount of far-infrared rays, the moisture in the food can be activated and freshness can be maintained.

It can prevent food from drying out and improve water retention, it can keep food with a mild taste, it can inhibit the action of degrading enzymes in seafood and delay spoilage, and it can prevent the growth of mold and bacteria in strawberries, lemons, etc. As already explained in detail, we have succeeded in discovering a new freshness-preserving effect, such as the ability to reduce the temperature of foods that easily go bad. It has the effect of providing an innovative low-temperature storage technology that can suppress the deterioration of flavor and add the above-mentioned freshness preservation effect to conventional low-temperature storage.

[Effects of the Invention] As described above, according to the present invention, sufficient far-infrared irradiation conditions can be created in the food storage room, and stored foods can be stored with high freshness due to the water activation effect of far-infrared rays. It is possible to provide a refrigerator with improved preservation of food.

In particular, in addition to the functions of conventional refrigerated chilled rooms, the additional function of far-infrared irradiation makes it possible to provide a low-temperature storage technology that can add a freshness-preserving effect in addition to low-temperature storage.

[Brief explanation of the drawing]

FIG. 1 is a partial cross-sectional perspective view of a refrigerator according to an embodiment of the present invention, FIG. 2 is a cross-sectional perspective view of a refrigerator according to another embodiment of the present invention, and FIG. 3 is a far-infrared ray of the refrigerator. FIG. 4 is a partial cross-sectional perspective view of a refrigerator with a far-infrared lamp installed on the back wall of the chilled room, and FIG. FIG. 6 is a cross-sectional perspective view of a refrigerator according to another embodiment, and FIG. 6 is a diagram showing the relationship between the lamp input and the amount of lactic acid produced when tofu is stored in the refrigerator for two weeks. A diagram showing the relationship between the lamp surface temperature and the amount of lactic acid produced when stored for two weeks. Figure 8 is an explanatory diagram showing the effect of far infrared rays on food. Figure 9 is an electron microscope showing the gel structure of tofu. In the photographs, (a) is one that emits far infrared rays, (b) is one that does not emit far infrared rays, and Figure 10 is a diagram of the total acidity measurement results of sample yogurts that were subjected to freshness comparison tests in refrigerators.
Figure 11 is a diagram of the malic acid measurement results, and Figure 12 is an electron micrograph showing the gel structure of yogurt.
) is one that emitted far infrared rays, (b) is one that does not emit far infrared rays, Figure 13 is an electron micrograph showing the particle structure of sample raw udon noodles, (a) is one that emitted far infrared rays, (b) is a line that does not emit far infrared rays, Figure 14 is a line diagram of the glutamic acid measurement results of sample natto that was subjected to a freshness comparison test in a refrigerator, and Figure 15 is a line diagram of ammonia measurement results of the same sample natto. Similarly, FIG. 16 is a diagram showing the ammonia measurement results of sample milk, and FIG. 17 is a display diagram showing the results of a test to confirm the effect of far infrared rays on refrigerated foods. 3.3A... Refrigerator room, 7... Partition plate, 8... Refrigerated chilled case, 12, 12A, 12B... Far infrared lamp, 14... Lamp cover, 15... Reflective sheet,
17...Reflector.

Claims (1)

[Scope of Claims] 1. A refrigerator comprising food storage chambers with various temperature zones, a lamp that emits far infrared rays into the refrigerator, and a member that reflects the far infrared rays to the food storage chambers with various temperature zones, An infrared lamp is installed on the wall of the refrigerated and chilled room, and a far-infrared reflector is installed above the refrigerated and chilled room, which also serves as a partition plate from other food storage rooms and should uniformly irradiate far infrared rays into the refrigerated and chilled room. A refrigerator characterized by the following: 2. In a refrigerator that is equipped with food storage chambers in various temperature ranges, and is equipped with a lamp that emits far infrared rays into the refrigerator and a member that reflects far infrared rays to the food storage chambers in various temperature zones, far infrared rays are installed on the inner wall of the refrigerator. A refrigerator characterized in that a lamp is installed, a reflective sheet is attached to a wall surface on which the far-infrared lamp is installed, and a lamp cover having a slit is provided in front of the far-infrared lamp. 3. In the product described in claim 2, a far-infrared lamp device equipped with a lamp cover having a reflective sheet on the back and a slit on the front irradiates far-infrared rays evenly through the slit to a plurality of temperature zones inside the refrigerator. A refrigerator characterized by being installed in a position where it can be moved. 4. In a refrigerator that is equipped with food storage chambers with various temperature zones, a lamp that emits far infrared rays into the refrigerator, and a member that reflects the far infrared rays to the food storage chambers with various temperature zones, there is a food storage zone inside the refrigerator. A refrigerator characterized in that the entire interior of the refrigerator is maintained at a predetermined temperature as a refrigerating chamber without using a partition that forms a refrigerator, and one or more far-infrared lamps are provided on the inner wall of the refrigerator. 5. The refrigerator according to claim 4, wherein the far-infrared lamp is provided at the center of the back wall of the refrigerator compartment and at the top of the back of the vegetable container. 6. In a refrigerator that is equipped with food storage compartments in various temperature ranges, and is equipped with a lamp that emits circular infrared rays into the refrigerator and a member that reflects far infrared rays to the food storage compartments in various temperature ranges, the far infrared lamp is a lamp. A refrigerator characterized in that the input power is 2W and the lamp surface temperature is set at about 70°C.