Refrigerator

Abstract

A refrigerator capable of performing more appropriate refrigeration control is provided. The refrigerator of the embodiment has a cabinet, a cooling section, and a control section. The cabinet includes a storage section. The cooling section cools the storage section. The control section controls the cooling section in a control pattern including cooling the storage section at a first temperature zone for freezing food for a first time, then cooling the storage section at a second temperature zone for maintaining a state of thawing the food for a second time, and then cooling or heating the storage section at a third temperature zone corresponding to a use purpose of the food.

Description

Technical Field

[0001] Embodiments of the present invention relate to refrigerators. Background Technology

[0002] Refrigerators with a chiller compartment that cools food to a temperature lower than the refrigerator compartment are known. By storing food in the chiller compartment, its freshness can be maintained for a longer period. In addition, in recent years, refrigeration control methods that bring out the deliciousness of food have been developed.

[0003] Patent Document 1: Japanese Patent Application Publication No. 2019-011932

[0004] Patent Document 2: Japanese Patent Application Publication No. 2019-138616 Summary of the Invention

[0005] The problem to be solved by the present invention is to provide a refrigerator that can perform more appropriate refrigeration control.

[0006] The refrigerator of this embodiment includes a cabinet, a cooling section, and a control section. The cabinet includes a storage section. The cooling section cools the storage section. The control section controls the cooling section in a control mode, the control mode including: after cooling the storage section for a first time at a first temperature zone that freezes food, cooling the storage section for a second time at a predetermined second temperature zone that maintains the thawed state of the food, and then cooling or heating the storage section at a third temperature zone corresponding to the intended use of the food.

[0007] Invention Effects

[0008] It can provide refrigerators that allow for more appropriate refrigeration control. Attached Figure Description

[0009] Figure 1 This is a front view of the refrigerator according to the first embodiment.

[0010] Figure 2 It is along Figure 1 The refrigerator shown is a cross-sectional view along line F2-F2.

[0011] Figure 3 This is a diagram showing the structure of the refrigeration cycle device according to the first embodiment.

[0012] Figure 4 This is a block diagram showing a portion of the structure related to the control of the refrigerator in the first embodiment.

[0013] Figure 5 Figure 1 shows the change in quench chamber temperature under the control mode of "increased resistant starch" implemented in the first embodiment.

[0014] Figure 6 Figure 2 shows the change in quench chamber temperature under the control mode of "increased resistant starch" implemented in the first embodiment.

[0015] Figure 7 This is a diagram illustrating an example of the effect of the control mode of "increased resistant starch" in the first embodiment.

[0016] Figure 8 This is a flowchart illustrating the control process based on the control unit of the first embodiment.

[0017] Figure 9A Figure 3 shows the temperature change of the quench chamber under the control mode of "increased resistant starch" implemented in the first embodiment.

[0018] Figure 9B Figure 4 shows the temperature change of the quench chamber under the control mode of "increased resistant starch" implemented in the first embodiment.

[0019] Figure 10 This is a flowchart illustrating the control process based on the control unit of the second embodiment.

[0020] Figure 11 This is a flowchart illustrating the control process based on the control unit of the third embodiment.

[0021] Explanation of reference numerals in the attached figures

[0022] 1: Refrigerator; 10: Cabinet; 17B: Cooling chamber; 50: Cooling section; 101: Control section; 115: Cooling chamber heater. Detailed Implementation

[0023] Hereinafter, the refrigerator according to the embodiments will be described with reference to the accompanying drawings. In the following description, structures having the same or similar functions will be labeled with the same reference numerals. Moreover, repeated descriptions of these structures will sometimes be omitted. In this specification, left and right are defined based on the direction from which the refrigerator is viewed from the front of the user. The side closest to the user standing in front of the refrigerator is defined as "front," and the side furthest away from the refrigerator is defined as "rear."

[0024] "Based on XX" means "at least based on XX," but also includes cases where it is based on other elements besides XX. "Based on XX" is not limited to directly using XX; it can also include cases based on operations or processing of XX. "XX or YY" is not limited to either XX or YY; it can also include cases involving both XX and YY. "XX" and "YY" are arbitrary elements (e.g., arbitrary information).

[0025] In the following explanation, "average temperature" may be replaced with "core temperature". "Core temperature" is the value obtained by adding the maximum (or upper limit) value and the minimum (or lower limit) value of the temperature range being measured, and then dividing by 2. However, "core temperature" may also be calculated by excluding outliers that may occur when switching between the cooling control of the refrigerator compartment and the cooling control of the freezer compartment, as described later.

[0026] (First Embodiment)

[0027] [1. Overall Structure of the Refrigerator]

[0028] Reference Figure 1 The refrigerator 1 according to the embodiment will be described up to Figure 9. First, the overall structure of the refrigerator 1 will be described. Figure 1 This is the front view of refrigerator 1. Figure 2 It is along Figure 1 The cross-sectional view of refrigerator 1 along line F2-F2 shown. Figure 1 as well as Figure 2 As shown, the refrigerator 1 includes, for example, a cabinet 10, multiple doors 20, an operation panel 30, a flow path forming member 40, a cooling section 50, and a control board 100.

[0029] The housing 10 has an upper wall 11, a lower wall 12, left and right side walls 13 and 14, and a rear wall 15. The upper wall 11 and the lower wall 12 extend generally horizontally. The left and right side walls 13 and 14 rise upward from the left and right ends of the lower wall 12 and connect to the left and right ends of the upper wall 11. The rear wall 15 rises upward from the rear end of the lower wall 12 and connects to the rear end of the upper wall 11.

[0030] like Figure 2 As shown, the enclosure 10 includes, for example, an inner enclosure 10a, an outer enclosure 10b, and a heat insulation portion 10c. The inner enclosure 10a is a component that forms the inner surface of the enclosure 10. The outer enclosure 10b is a component that forms the outer surface of the enclosure 10. The outer enclosure 10b is formed to be slightly larger than the inner enclosure 10a and is disposed outside the inner enclosure 10a. A heat insulation portion 10c, comprising a foamed heat insulation material such as polyurethane foam, is provided between the inner enclosure 10a and the outer enclosure 10b.

[0031] The interior of the cabinet 10 contains multiple storage compartments 17. These compartments 17 may include, for example, a refrigerator compartment 17A, a chiller compartment 17B, a vegetable compartment 17C, an ice-making compartment 17D, a small freezer compartment 17E, and a main freezer compartment 17F. For instance, the refrigerator compartment 17A may be located at the top, the vegetable compartment 17C below it, the ice-making compartment 17D and the small freezer compartment 17E below them, and the main freezer compartment 17F below them. However, the arrangement of the storage compartments 17 is not limited to the above example. The cabinet 10 has openings on the front side of each storage compartment 17 for removing or placing food into or out of each compartment.

[0032] A chiller compartment 17B is located below a portion of the refrigerator compartment 17A. The chiller compartment 17B is at least partially divided relative to the refrigerator compartment 17A, for example, by shelves, walls, etc. The chiller compartment 17B is cooled to a lower temperature than the refrigerator compartment 17A because it is located lower than the refrigerator compartment 17A, allowing for easy access to cold air, or because it is located near the refrigeration cooler 61 (described later) compared to the refrigerator compartment 17A. The chiller compartment 17B is an example of a "storage section". Alternatively, the refrigerator 1 may replace the chiller compartment 17B with a local compartment cooled to a local temperature range (approximately -4°C to -2°C) and a temperature switching compartment capable of switching temperatures between multiple temperature ranges. In this case, the local compartment and the temperature switching compartment are equivalent to an example of a "storage section".

[0033] The housing 10 has a first partition wall 18 and a second partition wall 19. The first partition wall 18 and the second partition wall 19 are partition walls along a generally horizontal direction. The first partition wall 18 is located between the refrigerator compartment 17A (quench compartment 17B) and the vegetable compartment 17C, separating them. On the other hand, the second partition wall 19 is located between the vegetable compartment 17C and the ice-making compartment 17D and the small freezer compartment 17E, separating them. The second partition wall 19 includes, for example, a foamed insulation material and has heat insulation properties. The first partition wall 18 is formed, for example, of a synthetic resin, and has lower heat insulation properties compared to the second partition wall 19. The ice-making compartment 17D, the small freezer compartment 17E, and the main freezer compartment 17F are examples of "storage sections".

[0034] The openings of multiple storage compartments 17 are closable by multiple doors 20. The multiple doors 20 include, for example, left and right refrigerator doors 20Aa and 20Ab that close the opening of refrigerator compartment 17A, a chiller door 20B that closes the opening of chiller compartment 17B, a vegetable compartment door 20C that closes the opening of vegetable compartment 17C, an ice-making compartment door 20D that closes the opening of ice-making compartment 17D, a small freezer door 20E that closes the opening of small freezer compartment 17E, and a main freezer door 20F that closes the opening of main freezer compartment 17F. The chiller door 20B is located further inside refrigerator compartment 17A than refrigerator doors 20Aa and 20Ab (see reference). Figure 2 The quench chamber door 20B may be, for example, integrally provided with the quench chamber container 36B (described later) and pulled forward integrally with the quench chamber container 36B, or it may be the type that is opened by rotating around a hinge provided adjacent to the quench chamber 17B.

[0035] The control panel 30 is located on the door 20 (e.g., the left refrigerator door 20Aa) (see reference). Figure 1 The operation panel 30 accepts user input related to changes in the set temperature range and operating mode of the refrigerator 1. The operation panel 30 is an example of an "operation unit." The operation panel 30 includes, for example, buttons 31 for starting and stopping the "resistant starch increase" control mode (described later), and buttons 32 for selecting various settings under the "resistant starch increase" control mode. However, the operations of selecting the start, stop, and settings of the control mode can also be performed via a network from the user's portable terminal or smart speaker, instead of the operation panel 30.

[0036] like Figure 2 As shown, multiple shelves 35 are provided in the refrigerator compartment 17A. Multiple containers 36 include a quench compartment container 36B provided in the quench compartment 17B, first and second vegetable compartment containers 36Ca and 36Cb provided in the vegetable compartment 17C, an ice-making compartment container (not shown) provided in the ice-making compartment 17D, a small freezer compartment container 36E provided in the small freezer compartment 17E, and first and second main freezer compartment containers 36Fa and 36Fb provided in the main freezer compartment 17F. Here, "container" also includes shallow components such as trays.

[0037] The flow path forming component 40 is disposed within the housing 10. The flow path forming component 40 includes a first pipe component 41 and a second pipe component 42.

[0038] The first duct member 41 is disposed along the rear wall 15 of the housing 10 and extends vertically. For example, the first duct member 41 extends from the rear of the lower end of the vegetable compartment 17C to the rear of the upper end of the refrigerator compartment 17A. A passage for cold air (air) flow, namely the first duct space D1, is formed between the first duct member 41 and the rear wall 15 of the housing 10. The first duct member 41 has multiple refrigerator compartment cold air outlets 41a, quench chamber cold air outlets 41b, and cold air return outlets 41c. The multiple refrigerator compartment cold air outlets 41a are separately disposed at multiple height positions above the quench chamber 17B. The multiple refrigerator compartment cold air outlets 41a open into the refrigerator compartment 17A. Cold air flowing in the first duct space D1 is blown out from the refrigerator compartment cold air outlets 41a into the refrigerator compartment 17A. The quench chamber cold air outlets 41b open into the quench chamber 17B. The cold air flowing in the first duct space D1 is blown out from the cold air outlet 41b of the quench chamber to the quench chamber 17B. The cold air return port 41c opens into the vegetable chamber 17C. The cold air after passing through the vegetable chamber 17C returns to the first duct space D1 through the cold air return port 41c.

[0039] The second duct component 42 is disposed along the rear wall 15 of the housing 10 and extends vertically. The second duct component 42 extends, for example, from the rear of the main freezer compartment 17F to the rear of the upper end of the ice-making compartment 17D and the small freezer compartment 17E. A passage for cold air (air) flow, namely the second duct space D2, is formed between the second duct component 42 and the rear wall 15 of the housing 10. The second duct component 42 has a cold air outlet 42a and a cold air return outlet 42b. The cold air outlet 42a opens into the ice-making compartment 17D and the small freezer compartment 17E. Cold air flowing in the second duct space D2 is blown out from the cold air outlet 42a into the ice-making compartment 17D and the small freezer compartment 17E. The cold air return outlet 42b opens into the main freezer compartment 17F. Cold air passing through the main freezer compartment 17F returns to the second duct space D2 from the cold air return outlet 42b.

[0040] The cooling unit 50 cools multiple storage compartments 17 (refrigeration compartment 17A, chiller compartment 17B, vegetable compartment 17C, ice-making compartment 17D, small freezer compartment 17E, and main freezer compartment 17F). The cooling unit 50 includes, for example, a first cooling module 60, a second cooling module 70, a compressor 80, and a refrigeration cycle device 90. Figure 3Here, "cooling" refers to the state in which refrigerant is supplied from the compressor 80 to the coolers (refrigeration cooler 61 or freezing cooler 71 described later) corresponding to each storage compartment 17. However, "cooling" is not limited to the situation where the refrigeration fan 62 or the freezing fan 72 described later is driven. For example, "cooling" also includes the situation in which refrigerant is supplied from the compressor 80 to the refrigeration cooler 61 when the refrigeration fan 62 is stopped, and the temperature of the quench chamber 17B is reduced through heat transfer between the refrigeration cooler 61 and the quench chamber 17B.

[0041] The first cooling module 60 includes, for example, a refrigeration cooler 61 and a refrigeration fan 62. The refrigeration cooler 61 is disposed in the first duct space D1. The refrigeration cooler 61 is supplied with refrigerant compressed by the compressor 80 to cool the cold air flowing in the first duct space D1. The refrigeration cooler 61 is disposed, for example, at a height corresponding to the quench chamber 17B.

[0042] A refrigeration fan 62 is provided, for example, at the cold air return port 41c of the first duct member 41. When the refrigeration fan 62 is driven, air from the vegetable compartment 17C flows into the first duct space D1 from the cold air return port 41c. The air flowing into the first duct space D1 flows upward within the first duct space D1 and is cooled by the refrigeration cooler 61. The cooled air is blown out from the multiple refrigeration compartment cold air outlets 41a into the refrigeration compartment 17A, and from the quenching compartment cold air outlets 41b into the quenching compartment 17B. The cold air blown into the refrigeration compartment 17A and the quenching compartment 17B flows through the refrigeration compartment 17A and the quenching compartment 17B respectively, and then returns to the cold air return port 41c, for example, via the vegetable compartment 17C. Therefore, the cold air flowing in the refrigerator compartment 17A, the chiller compartment 17B, and the vegetable compartment 17C circulates within the refrigerator 1, cooling these compartments. A closable cover 114 is provided at the cold air outlet 41b of the chiller compartment (see reference). Figure 4 When the heating and cooling chamber 17B is controlled according to its purpose as described later, the cooling chamber cold air outlet 41b is closed by the control unit 101 to close the opening and closing cover 114.

[0043] On the other hand, the second cooling module 70 includes, for example, a refrigeration cooler 71 and a refrigeration fan 72. The refrigeration cooler 71 is disposed in the second duct space D2. The refrigeration cooler 71 is supplied with refrigerant compressed by the compressor 80 to cool the cold air flowing in the second duct space D2.

[0044] A refrigeration fan 72 is provided, for example, at the cold air return port 42b of the second duct member 42. When the refrigeration fan 72 is driven, air from the main freezer compartment 17F flows into the second duct space D2 from the cold air return port 42b. The air flowing into the second duct space D2 flows upward within the second duct space D2 and is cooled by the refrigeration cooler 71. The cold air cooled by the refrigeration cooler 71 flows into the ice-making compartment 17D, the small freezer compartment 17E, and the main freezer compartment 17F from the cold air outlet 42a. The cold air flowing into the ice-making compartment 17D and the small freezer compartment 17E flows through the ice-making compartment 17D and the small freezer compartment 17E respectively, and then returns to the cold air return port 42b via the main freezer compartment 17F. Thus, the cold air flowing in the ice-making compartment 17D, the small freezer compartment 17E, and the main freezer compartment 17F circulates within the refrigerator 1, cooling the ice-making compartment 17D, the small freezer compartment 17E, and the main freezer compartment 17F.

[0045] The compressor 80 is located, for example, in the mechanical compartment at the bottom of the refrigerator 1. The compressor 80 compresses the refrigerant gas used for cooling the storage compartment 17. The refrigerant gas compressed by the compressor 80 is then transported to the refrigeration cooler 61 and the freezing cooler 71 via the condenser 91 (described later).

[0046] [2. Refrigeration cycle device]

[0047] Figure 3 This diagram illustrates the structure of a refrigeration cycle unit 90. The refrigeration cycle unit 90, in the order of refrigerant flow, includes a condenser 91, a dryer 92, a three-way valve 93, and capillary tubes 94 and 95. Specifically, the condenser 91 and dryer 92 are connected sequentially to the high-pressure outlet of the compressor 80 via connecting pipes 96. A three-way valve 93 is connected to the outlet side of the dryer 92. The three-way valve 93 has one inlet connected to the dryer 92 and two outlets.

[0048] One of the two outlets of the three-way valve 93 is sequentially connected to a refrigeration-side capillary tube 94 and a refrigeration cooler 61. The refrigeration cooler 61 is connected to the compressor 80 via a connecting pipe, namely a refrigeration-side suction pipe 97. The other outlet of the three-way valve 93 is sequentially connected to a freezing-side capillary tube 95 and a freezing cooler 71. The freezing cooler 71 is connected to the compressor 80 via a connecting pipe, namely a freezing-side suction pipe 98. A check valve 99 is provided between the freezing cooler 71 and the compressor 80 to prevent refrigerant from the refrigeration cooler 61 from flowing back towards the freezing cooler 71.

[0049] The refrigerant circulating in the refrigeration cycle unit 90 is compressed by the compressor 80 into a high-temperature, high-pressure gaseous refrigerant, which flows in flow path A. This gaseous refrigerant dissipates heat through the condenser 91, becoming a medium-temperature, high-pressure liquid refrigerant. Then, the liquid refrigerant, having had impurities such as dirt and moisture removed by the dryer 92, enters the capillary tube 94 (or capillary tube 95) while being throttled by the three-way valve 93. At this time, the medium-temperature, high-pressure liquid refrigerant in the capillary tube 94 (or capillary tube 95) undergoes heat exchange with the refrigerant in the refrigeration-side suction pipe 97 (or freezing-side suction pipe 98) while its pressure is reduced. Then, the depressurized refrigerant evaporates while passing through the refrigeration cooler 61 (or freezing cooler 71), thereby cooling the refrigeration cooler 61 (or freezing cooler 71).

[0050] Then, the refrigerant, now in a low-temperature, low-pressure gaseous state, flows into the refrigeration-side suction pipe 97 (or the freezing-side suction pipe 98). The temperature of the refrigerant gas immediately after entering the refrigeration-side suction pipe 97 (or freezing-side suction pipe 98) is approximately -10°C. During its passage through the refrigeration-side suction pipe 97 (or freezing-side suction pipe 98), the refrigerant gas exchanges heat with the refrigerant in the capillary tube 94 (or capillary tube 95), eventually warming up to room temperature. Then, the refrigerant gas is drawn back into the compressor 80, ending the refrigerant cycle.

[0051] In the aforementioned refrigeration cycle device 90, the three-way valve 93 is controlled by the control unit 101 (see reference). Figure 4 The system controls and selects one of flow path B or flow path C. Flow path B supplies refrigerant to the refrigeration cooler 61. Flow path C supplies refrigerant to the freezing cooler 71. These two flow paths, B and C, converge at point D. The refrigerant flows from point D in the direction of arrow E back to the compressor 80.

[0052] As explained above, the control unit 101 controls the three-way valve 93 to alternately switch the refrigerant flow path between flow path B and flow path C. When the refrigerant flows in flow path B, the storage compartments 17 in the refrigeration temperature zone (refrigeration compartment 17A, chiller compartment 17B, vegetable compartment 17C) are cooled. When the refrigerant flows in flow path C, the storage compartments 17 in the freezing temperature zone (ice maker compartment 17D, small freezer compartment 17E, main freezer compartment 17F) are cooled. For example, the control unit 101 flows the refrigerant in flow path B for 20 minutes to cool the storage compartments 17 in the refrigeration temperature zone (so-called refrigeration operation), and flows the refrigerant in flow path C for 40 minutes to cool the storage compartments 17 in the freezing temperature zone (so-called freezing operation).

[0053] [3. Control Department]

[0054] [3.1 Structure related to the control unit]

[0055] Figure 4 This is a block diagram showing a portion of the structure related to the control of refrigerator 1. The control board 100 includes a control unit 101 composed of a microcomputer or a computer including a timer 101a for time measurement, etc. The control unit 101 can be, for example, a software function unit implemented by executing computer programs using one or more hardware processors such as a CPU (Central Processing Unit), or it can be implemented using hardware (e.g., a circuit unit) such as an LSI (Large Scale Integration), ASIC (Application Specific Integrated Circuit), FPGA (Field-Programmable Gate Array), or PLD (Programmable Logic Device). All or part of the control unit 101 can also be implemented through a combination of software function units and hardware.

[0056] The control unit 101 controls the entire refrigerator 1. The control unit 101 is connected to a refrigerator fan 62, a freezer fan 72, a compressor 80, a three-way valve 93, an operation panel 30, a refrigerator compartment temperature sensor 111, a chiller compartment temperature sensor 112, an in-fridge camera 113, a lid opening and closing mechanism 114, a chiller compartment heater 115, and a storage unit 116.

[0057] The refrigerator compartment temperature sensor 111 is exposed, for example, in the refrigerator compartment 17A, to detect the air temperature of the refrigerator compartment 17A.

[0058] A chiller temperature sensor 112 is exposed in the chiller chamber 17B and detects the temperature associated with the chiller chamber 17B. The "temperature associated with the chiller chamber" can be, for example, one or more of the following: the temperature of the food stored in the chiller chamber 17B (e.g., the surface temperature of the food), the air temperature in the chiller chamber 17B, or the temperature of a component stored in the chiller chamber 17B (e.g., the chiller chamber container 36B). For example, the chiller temperature sensor 112 is a contact-type temperature sensor that detects the temperature of the food stored in the chiller chamber 17B. However, instead of providing the chiller temperature sensor 112, the control unit 101 can estimate the air temperature of the chiller chamber 17B based on the detection results of the refrigerator temperature sensor 111 and a pre-determined correspondence between the air temperature of the refrigerator chamber 17A and the air temperature of the chiller chamber 17B. In this case, the refrigerator temperature sensor 111 is equivalent to an example of a "sensor that detects the temperature associated with the chiller chamber". For convenience, the air temperature of the refrigerator compartment 17A will be referred to as the "refrigerator compartment temperature", the air temperature of the chiller compartment 17B will be referred to as the "chiller compartment temperature", the air temperature of the vegetable compartment 17C will be referred to as the "vegetable compartment temperature", and the air temperature of the main freezer compartment 17F will be referred to as the "freezer compartment temperature".

[0059] An in-box camera 113 is installed, for example, in the refrigerator compartment 17A, to detect the entry and exit of food relative to the refrigerator compartment 17A or the chiller compartment 17B. The opening and closing of the chiller compartment door 20B can also be detected based on images or videos captured by the in-box camera 113. In this case, the in-box camera 113 is another example of a "detection unit for detecting the opening and closing of the chiller compartment door".

[0060] An opening / closing cover 114 is provided at the cold air outlet 41b of the quench chamber. The opening / closing cover 114 is opened or closed under the control of the control unit 101. Specifically, when the quench chamber 17B is heated, the opening / closing cover 114 is controlled to be closed. When the opening / closing cover 114 is closed, the blowing of cold air from the cold air outlet 41b into the quench chamber 17B is blocked.

[0061] The quench chamber heater 115 is installed on the bottom or back of the quench chamber 17B and is energized by the command of the control unit 101 to heat the quench chamber 17B.

[0062] The storage unit 116 is implemented using flash memory, EEPROM (Electrically Erasable Programmable Read-Only Memory), ROM (read-only memory), or RAM (random access memory). The storage unit 116 stores information required for implementing each control mode described later, such as "normal cooling", "rapid cooling", "thawing", and "increasing resistant starch" (e.g., setting information for implementation time and standby time).

[0063] [3.2 Basic Operation]

[0064] Next, the basic operation of refrigerator 1 will be explained. The control unit 101 performs "refrigeration operation" and "freezing operation" as the basic operation of refrigerator 1. "Refrigeration operation" refers to the operation of supplying liquid refrigerant from compressor 80 to refrigeration cooler 61 by switching the three-way valve 93. On the other hand, "freezing operation" refers to the operation of supplying liquid refrigerant from compressor 80 to freezing cooler 71 by switching the three-way valve 93.

[0065] The control unit 101 controls the cooling unit 50 by alternating between refrigeration and freezing operations, so that the storage compartments 17 in the refrigeration temperature zone (refrigeration compartment 17A, chiller compartment 17B, vegetable compartment 17C) and the storage compartments 17 in the freezing temperature zone (ice-making compartment 17D, small freezer compartment 17E, main freezer compartment 17F) are maintained at their respective set temperature zones. For example, the control unit 101 alternately and repeatedly cools the storage compartments 17 in the refrigeration temperature zone for a specified time (e.g., 20 minutes) and cools the storage compartments 17 in the freezing temperature zone for other specified times (e.g., 40 minutes).

[0066] The control unit 101 can also, during refrigeration operation, terminate refrigeration operation and start freezing operation even if the refrigeration compartment temperature reaches the lower limit of the set temperature zone of the refrigeration compartment 17A (or, the quench compartment temperature reaches the lower limit of the set temperature zone of the quench compartment 17B), or the freezer compartment temperature reaches the upper limit of the set temperature zone of the main freezer compartment 17F. Similarly, during freezing operation, the control unit 101 can also terminate freezing operation and start refrigeration operation even if the freezer compartment temperature reaches the lower limit of the set temperature zone of the main freezer compartment 17F, or the refrigeration compartment temperature reaches the upper limit of the set temperature zone of the refrigeration compartment 17A (or, the quench compartment temperature reaches the upper limit of the set temperature zone of the quench compartment 17B).

[0067] Here, during refrigeration operation, the air temperature in storage compartment 17 of the refrigeration temperature zone decreases, but the air temperature in storage compartment 17 of the freezing temperature zone increases. Conversely, during freezing operation, the air temperature in storage compartment 17 of the freezing temperature zone decreases, but the air temperature in storage compartment 17 of the refrigeration temperature zone increases. Therefore, the air temperatures in storage compartment 17 of the refrigeration temperature zone and storage compartment 17 of the freezing temperature zone repeatedly fluctuate in a sawtooth pattern (see reference). Figure 5 , Figure 6 The refrigeration and freezing operations in the refrigeration cycle unit 90 are alternately repeated during the implementation of the "resistant starch increase" control (hereinafter sometimes referred to as RS increase control) described later.

[0068] [3.3 Setting Temperature Zone]

[0069] Next, the term "set temperature zone" will be explained. "Set temperature zone" refers to the temperature range within which the air temperature of the storage compartment 17 (e.g., refrigerator compartment 17A (or chiller compartment 17B) and main freezer compartment 17F), which is the primary object of temperature management, is maintained during both refrigeration and freezing operations. "Set temperature zone" refers to the temperature range defined by an upper limit and a lower limit.

[0070] The control unit 101 uses feedback control, such as PID (Proportional Integral Differential Control) based on the refrigerator compartment temperature (or chiller compartment temperature) or freezer compartment temperature, to converge the air temperature of the storage compartment 17, which is the main object of temperature management, between the upper and lower limits of the set temperature range. For example, when the difference between the refrigerator compartment temperature (or chiller compartment temperature) and the lower limit of the set temperature range is large, the control unit 101 sets the operating frequency (compression capacity) of the compressor 80 to a high level and the speed of the refrigeration fan 62 to a high level. On the other hand, when the difference between the refrigerator compartment temperature (or chiller compartment temperature) and the lower limit of the set temperature range is small, the control unit 101 sets the operating frequency of the compressor 80 to a low level and the speed of the refrigeration fan 62 to a low level.

[0071] Here, multiple stages (multiple levels) are set for refrigeration and freezing operations, respectively, as "set temperature zones". For example, in RS-enhanced control, the set temperature zones for refrigeration operation include three stages: "freezing temperature zone", "thawing and holding temperature zone", and "purpose-specific temperature zone". The "freezing temperature zone" sets the temperature that allows freezing to the interior (e.g., to the center) of the food. For example, a target temperature of -2°C or lower (e.g., -2°C) is set for the "freezing temperature zone". The "thawing and holding temperature zone" sets the temperature suitable for increasing resistant starch in food frozen to the interior by thawing it. For example, a target temperature of +3°C or higher but less than +5°C (e.g., +4°C) is set for the "purpose-specific temperature zone". The "purpose-specific temperature zone" sets the temperature corresponding to the intended use of the food. In the case of food preservation, a temperature of -1°C or higher but less than +3°C (e.g., +2°C) is set for the "purpose-specific temperature zone". In the case of food consumption, a temperature of +5°C or higher (e.g., +10°C) is set for the "purpose-specific temperature zone".

[0072] [4. Control Mode]

[0073] The control unit 101 can implement several control modes, including a "normal chilling" control mode that maintains the average temperature of the chilling chamber 17B at +0.5 to +2.0°C, a "rapid chilling" control mode that quickly lowers the temperature of newly placed food into the chilling chamber 17B to the temperature range of the chilling chamber 17B, and a "thawing" control mode that raises the temperature inside the chilling chamber 17B compared to the "normal chilling" control mode. In addition to these, the control unit 101 of this embodiment can also implement a "resistant starch increase" control mode. The "resistant starch increase" control mode is one example of a control mode.

[0074] <Increased resistant starch>

[0075] The "Resistant Starch Increase" control mode controls the increase of resistant starch in food. Resistant starch is a component that is difficult to digest and absorb in the small intestine. When a user consumes foods containing large amounts of starch, such as rice, bread, and desserts, by changing the composition of the starch and increasing resistant starch, effects such as obesity suppression, diabetes prevention, and constipation relief can be achieved. By freezing the food to its interior (e.g., to the center), then thawing it and storing it at a specified temperature for a specified time or more (e.g., at +4°C for 4 hours or more), the resistant starch content in the food can be increased. In the "Resistant Starch Increase" control mode, the chiller 17B is cooled at a freezing temperature zone. Next, the chiller 17B is cooled at a thawing and holding temperature zone. Finally, the chiller 17B is cooled or heated at a temperature zone determined by purpose. In the "Resistant Starch Increase" control mode, for example, the cooling section 50 is controlled based on the chiller temperature instead of the refrigerator temperature.

[0076] The user initiates the "Resistant Starch Increase" control mode by receiving an instruction to start "Resistant Starch Increase" via the control panel 30. The user can set the intended use of the food (e.g., food preservation or consumption) before starting control.

[0077] Figure 5Figure 1 shows the temperature change of the chiller chamber when the "resistant starch increase" control mode is implemented. In the "resistant starch increase" control mode, the control unit 101 implements freezing control by cooling the chiller chamber 17B at the freezing temperature zone. Next, the control unit 101 implements thawing and holding control by cooling the chiller chamber 17B at the thawing and holding temperature zone. Next, the control unit 101 implements purpose-differentiated control by cooling the chiller chamber 17B at purpose-differentiated temperature zones. Furthermore, the following explanation assumes that the chiller chamber temperature and the internal temperature of the food stored in the chiller chamber are approximately the same. However, when a difference exists between the chiller chamber temperature and the food temperature due to the RS increase control, an offset value can be set to compensate for this difference for the following set temperatures. Additionally, "chiller chamber temperature" in the following explanation can be appropriately replaced with "food temperature".

[0078] The average temperature Ta of the freezing temperature zone is, for example, -2°C. The freezing temperature zone is the temperature at which the food in the chiller 17B can be frozen to the interior. Freezing control is performed within a predetermined implementation time Sa (for example, approximately 350 minutes) required for the food to be completely frozen to the interior. The control unit 101 starts freezing control at time t0 and performs freezing control until time t1. This is because in the short period from the start of freezing control, the chiller temperature (food temperature) drops sharply and approaches the average temperature Ta, but the moment when the average temperature Ta is fully reached is just before time t1. In this state, the food is just completely frozen to the interior. For example, the time until the food is completely frozen to the interior is measured beforehand using ingredients such as rice or bread, and the measured time is set as the implementation time Sa. When freezing food, if the food is frozen rapidly, it is possible that the food freezes before the resistant starch increases. Therefore, it is preferable to freeze the food slowly. Therefore, for the average temperature Ta, a temperature is set at which the food can be reliably frozen to the interior if this temperature is reached, without causing a sharp temperature drop that would hinder the increase of resistant starch. For example, -2°C is such a temperature. Furthermore, to increase resistant starch, it is sufficient to temporarily freeze it into the interior of the food; maintaining this state is not necessary. In the first embodiment, the implementation time Sa is, for example, set as the freezing time required for the food containing a large amount of starch, such as rice or bread, that takes the longest time to freeze.

[0079] On the other hand, if the implementation time Sa is set according to the time taken for the food to freeze, and the average temperature Ta is set to freeze the food slowly, it is beneficial to increase resistant starch, but the increased RS will lengthen the control time, which may impair user convenience. Therefore, the average temperature Ta can be set to a temperature lower than -2°C to shorten the implementation time Sa. When the control time is shortened by setting the average temperature Ta to a temperature lower than -2°C, if the implementation time Sa is not set properly, the freezing of the food will be accelerated, and the subsequent thawing will take longer, which may actually lengthen the control time. Therefore, when the freezing time is shortened by setting the average temperature Ta to a temperature lower than -2°C, the time to freeze to the inside of the food should be more strictly estimated, and the implementation time Sa should be set accordingly. Alternatively, the implementation time Sa can be set without prior setting, and the set temperature can be set to, for example, -5°C, which rapidly lowers the quench chamber temperature (food temperature) compared to the -2°C case, and the freezing control ends when the quench chamber temperature (food temperature) reaches -2°C (or, after a predetermined time has elapsed after reaching -2°C) (first variation described later). The freezing temperature zone is an example of the first temperature zone. The implementation time Sa is an example of the first time.

[0080] The average temperature Tb of the thawing and holding temperature zone is +4°C. The average temperature Tb is set to +4°C as an example of a temperature at which frozen food can be thawed through freezing control and resistant starch can increase. Thawing and holding control is performed for a specified implementation time Sb (e.g., 400 minutes). Control unit 101 starts thawing and holding control at time t1 and performs it until time t3. For the increase of resistant starch, it is effective to hold the temporarily frozen food at +4°C for at least 4 hours after thawing. The implementation time Sb is set to the value obtained by adding the time required for the food to thaw and reach +4°C, i.e., the thawing time Sb1 and the holding time Sb2 at +4°C. The thawing time Sb1 is, for example, approximately 160 minutes. The holding time Sb2 is, for example, 240 minutes (4 hours). The implementation time Sb is set to a time sufficient to thaw the food and then hold it at +4°C for 4 hours, and a time that does not make the overall time of RS increase control excessively long. Alternatively, the implementation time Sb may not be preset, and the thawing and holding control may end after 4 hours (or a slightly longer period of time relative to 4 hours) after the temperature measured by the quench chamber temperature sensor 112 reaches +4°C (second variation of the first to third embodiments described later). The thawing and holding temperature band (in holding time Sb2) is an example of the second temperature band and the fourth temperature band. Holding time Sb2 is an example of the second time. Furthermore, in Figure 5In the RS-increased control illustrated, the temperature of the thawed food (quench chamber temperature during thawing time Sb1) is the same as the temperature maintained at a certain level after thawing (quench chamber temperature during holding time Sb2), but this is not a limitation. For example, the temperature of the thawed food can be set to a temperature higher than +4°C (temperature zone 4), and the maintained temperature (temperature zone 2) can be set to +4°C. Alternatively, the temperature of the thawed food can be set to a temperature lower than +4°C (temperature zone 4), and the maintained temperature (temperature zone 2) can be set to +4°C.

[0081] The average temperature Tc for distinguishing temperature zones by purpose is, for example, +2°C. The purpose-distinguished temperature zones are set according to the intended use of the food, which increases resistant starch through sequential freezing control and thawing and holding control. In the case of preserving food with increased resistant starch, the average temperature Tc is set to, for example, the same temperature as "normal chilling" such as +2°C. Purpose-distinguished control is implemented within a predetermined implementation time Sc. Control unit 101 starts purpose-distinguished control at time t3. Purpose-distinguished control can also be implemented without restriction if the purpose of using the food is preservation. The purpose-distinguished temperature zone is an example of the third temperature zone.

[0082] exist Figure 5 In the case of RS-increased control, the implementation time Sa is compared to the holding time Sb2, and the implementation time Sa is longer than the holding time Sb2. This is to prevent the food from freezing rapidly before the resistant starch increases. The implementation time Sb is also compared to the implementation time Sa, and the implementation time Sb is longer than the implementation time Sa. This is because it takes time for the frozen food to change state to thaw at +4°C, and it needs to be held for at least 4 hours. Figure 5 The temperature change illustrated is a graph showing the effect when the average temperature Ta is set to -2°C. When the average temperature Ta of the freezing temperature band is set to -5°C, -10°C, etc., to shorten the control time, further shortening the implementation time Sa is considered. On the other hand, for food in the same frozen state as when the average temperature Ta of the freezing temperature band is set to -2°C, the implementation time Sb should remain unchanged. Therefore, even when the average temperature Ta of the freezing temperature band is changed, if the implementation times Sa and Sb are not intentionally set to be longer, the implementation time Sb will be longer than the implementation time Sa. Furthermore, in Figure 5In the example, the average temperature Tc of the temperature zone determined by purpose is +2°C. In this case, comparing the thawing time Sb1 with the time Sc1 from the start of purpose-based control to reaching the average temperature Tc of the purpose-based temperature zone, the thawing time Sb1 is longer than the time Sc1. Furthermore, if we consider the temperature change during this period, the slope of the temperature change within time Sc1 (e.g., the difference between the initial and final quench chamber temperatures (food temperature) within time Sc1 divided by time Sc1) is greater than the slope of the temperature change within thawing time Sb1 (e.g., the difference between the initial and final quench chamber temperatures (food temperature) within thawing time Sb1 divided by thawing time Sb1). This is because during thawing time Sb1, there is a change in the state of the food from frozen to thawed, while during time Sc1, there is no change in the state of the food. Furthermore, in the implementation time Sa, for example, when comparing the slope of the temperature change during the period from the start of freezing control to the time the chiller temperature (food temperature) reaches 0°C (e.g., the overall slope of the temperature change during this period or the maximum value of the slope of the temperature change per specified time during this period) with the slope of the temperature change during time Sc1, the slope of the temperature change in implementation time Sa is larger. The slope of the temperature change can also be referred to as the "rate of temperature change" or "the amount of temperature change per unit time".

[0083] exist Figure 6 The example shown is for setting the average temperature Tc′ of the temperature zones to be divided by purpose to +10°C. Figure 6 Figure 2 shows the temperature change in the chilling chamber under the "resistant starch increase" control mode. If resistant starch is increased in rice or bread, they become dry and the texture deteriorates. By raising the temperature of the food before consumption, the resistant starch can be preserved while maintaining a texture close to its original state. When the food is intended for consumption, the average temperature Tc′ is set, for example, to +10°C. Setting the food temperature to +10°C makes it easier to restore its texture and facilitates consumption. +10°C is not suitable for long-term food storage; therefore, a predetermined time Sc′ can be set, after which the temperature is switched to the normal "chilling chamber" control mode. Figure 6In the example, comparing the thawing time Sb1 with the time Sc1′ from the start of targeted control until the average temperature Tc′ is reached, the thawing time Sb1 is longer than the time Sc1′. The slope of the temperature change within time Sc1′ (e.g., the difference between the initial and final quench chamber temperature (food temperature) within time Sc1′ divided by time Sc1′) is greater than the slope of the temperature change within the thawing time Sb1. In the implementation time Sa, for example, when comparing the slope of the temperature change from the start of freezing control until the quench chamber temperature (food temperature) reaches 0°C with the slope of the temperature change within time Sc1′, the slope of the temperature change within the implementation time Sa is larger. Figure 5 , Figure 6 The temperature change shown is an example of the case where the first time (implementation time Sa) is longer than the second time (holding time Sb2).

[0084] Figure 7 The figure shows the change in resistant starch content based on RS-controlled increases. Figure 7 This is a diagram illustrating an example of the effect of RS-enhanced control in the implementation method. (Refer to...) Figure 7 Before implementing RS (Resistant Starch) control, 100g of cooked rice contained 4g of resistant starch. This increased by 7g after implementing RS control, resulting in 11g of resistant starch. Similarly, before implementing RS control, 100g of bread contained 9g of resistant starch. This increased by 5g after implementing RS control, resulting in 14g of resistant starch.

[0085] [5. Control Process]

[0086] Figure 8 This is a flowchart illustrating the control process of the control unit 101. The storage unit 116 is configured with the following settings: implementation time Sa (e.g., 350 minutes), implementation time Sb (e.g., 400 minutes), implementation times Sc and Sc′ for each purpose, setpoints for the average temperature Ta of the freezing temperature zone (e.g., -2°C), setpoints for the average temperature Tb of the thawing and holding temperature zone (e.g., +4°C), and average temperatures Tc (e.g., +2°C) and Tc′ (e.g., +10°C) for each purpose-specific temperature zone.

[0087] The control unit 101 acquires settings related to RS increase control and a start command for the "resistant starch increase" control mode based on user operation (S101). The settings related to RS increase control differentiate the intended use of the food related to the set temperature within the control settings. For example, the user operates button 32 to select either storage or consumption, inputting the intended use of the food into the refrigerator 1. The user, for example, operates button 31 to input a start command for the "resistant starch increase" control mode into the refrigerator 1. The control unit 101 acquires these inputs.

[0088] Control unit 101 performs freeze control (S102). For example, control unit 101 sets the set temperature of storage compartment 17 in the refrigeration temperature zone to -2°C and controls the cooling unit 50. Control unit 101 performs freeze control for an implementation time Sa. When the implementation time Sa has elapsed, control unit 101 ends freeze control.

[0089] Next, the control unit 101 implements defrosting and holding control (S103). For example, the control unit 101 sets the set temperature of the storage compartment 17 in the refrigeration temperature zone to +4°C and controls the cooling unit 50. The control unit 101 implements defrosting and holding control for an implementation time Sb. When the implementation time Sb has elapsed, the control unit 101 ends the defrosting and holding control.

[0090] Next, control unit 101 begins purpose-based control. Control unit 101 confirms the usage purpose set in S101. If the usage purpose is storage (S104: Yes), control unit 101 implements purpose-based control for storage (S105). For example, the set temperature of the storage compartment 17 in the refrigeration temperature zone is set to +2°C, and the cooling unit 50 is controlled. Control unit 101 implements purpose-based control for a predetermined time (implementation time Sc). Then, after the predetermined time has elapsed, control unit 101 ends the purpose-based control for storage.

[0091] If the intended use is for consumption (S104: No), the control unit 101 implements purpose-based control for consumption (S106). For example, the control unit 101 closes the opening and closing cover 114 of the cold air outlet 41b of the quench chamber and powers on the quench chamber heater 115. The control unit 101 monitors the quench chamber temperature and controls the operation of the quench chamber heater 115 to maintain the quench chamber temperature at +10°C. Then, after a predetermined time, the control unit 101 ends the purpose-based control for consumption.

[0092] [6. Advantages]

[0093] In this embodiment, the control unit 101 performs freezing control within an execution time Sa sufficient to completely freeze the interior of the starch-containing food, and then performs thawing and holding control by thawing the food and maintaining it at 4°C for more than 4 hours. This allows for an increase in the resistant starch content of the starch in the food.

[0094] In this embodiment, after implementing thawing and retention control, food is then stored at a temperature suitable for long-term preservation (purpose-based control when the purpose is preservation). This allows the food to be preserved in this state even after the resistant starch content has increased.

[0095] In this embodiment, after implementing thawing and retention control, control is implemented to restore the dryness of the food (purpose-specific control when the intended use is for consumption). This prepares the food for consumption after the increase of resistant starch, thus improving the texture.

[0096] In this embodiment, the food is frozen over a duration Sa that is longer than the holding time Sb2. This prevents the so-called α-oxidation of starch and increases the amount of resistant starch (β-oxidized starch).

[0097] In this embodiment, the temperature can change from the center temperature Tb of the thawing and holding temperature zone to the center temperature Tc of the temperature zone to be differentiated according to the purpose within a time Sc1 shorter than the implementation time Sb. This prevents food spoilage.

[0098] (First variation of the first embodiment)

[0099] exist Figure 5 , Figure 6 The example described uses the scenario where, as a result of freezing control, the temperature in the chiller chamber (food temperature) reaches -2°C, and the system immediately transitions to thawing and holding control. However, it is also possible to maintain the temperature for a short period after reaching -2°C. Figure 9A The image shows an example of the temperature change in the quench chamber under such RS-increased control. Figure 9A In this process, control unit 101 begins freeze control at time t0, and reaches -2°C at time t1 after time Sa1 (e.g., approximately 350 minutes). However, control unit 101 continues freeze control for time Sa2 (e.g., approximately 210 minutes). Then, after implementing freeze control for the time obtained by adding time Sa1 and time Sa2, i.e., the implementation time Sa (e.g., approximately 560 minutes), control unit 101 ends freeze control and begins thawing and maintaining control at time t1a. Figure 9A In the examples, thawing maintains control and distinguishes control by purpose from... Figure 5The same example applies. For instance, control unit 101 performs thawing and holding control within an implementation time Sb (e.g., approximately 400 minutes). Then, control unit 101 performs purpose-specific control within an implementation time Sc. In this way, in freezing control, a timeframe can be set that maintains the chiller temperature (food temperature) at -2°C. Even in this case, implementation time Sa (e.g., approximately 560 minutes) is longer than holding time Sb2 (e.g., approximately 240 minutes). On the other hand, in comparing implementation time Sa and implementation time Sb, implementation time Sa (e.g., approximately 560 minutes) is longer than implementation time Sb (e.g., approximately 400 minutes). Figure 9A The implementation time Sa in the RS increment control example shown is an example of the first time. Figure 9A The temperature change shown is based on RS-based control and is an example of a case where the first time (implementation time Sa) is longer than the combined time for thawing the food (thawing time Sb1) and the second time (holding time Sb2).

[0100] (Second variation of the first embodiment)

[0101] exist Figure 5 , Figure 6 In this study, after being lowered to -2°C, maintaining the temperature at 4°C for more than 4 hours resulted in a further increase in resistant starch. Figure 9B This example illustrates the change in quench chamber temperature (food temperature) when the holding time Sb2 is set to 12 hours. Figure 9B In this process, control unit 101 initiates freezing control at time t0 and ends freezing control at time t1 after implementation time Sa, then begins thawing and holding control. When the chilling chamber temperature (food temperature) reaches +4°C at time t2, this temperature is maintained for at least 12 hours. That is, the holding time Sb2 is at least 720 minutes. For example, control unit 101 performs thawing and holding control within implementation time Sb (e.g., approximately 880 minutes, Sb1 approximately 160 minutes, and Sb2 approximately 720 minutes). Afterward, control unit 101 performs purpose-specific control within implementation time Sc. In this way, in thawing and holding control, the chilling chamber temperature (food temperature) can be maintained for at least 12 hours after reaching +4°C. Therefore, for example, compared to maintaining at +4°C for 4 hours, resistant starch can be further increased. Figure 9B The temperature change shown is an example of a case where the second time (holding time Sb2) is longer than the first time (implementation time Sa).

[0102] (Second Implementation)

[0103] Next, the second embodiment will be described. The difference between the second and first embodiments lies in setting an implementation time Sa and an implementation time Sb corresponding to the type of food. For example, comparing rice and bread (including desserts), freezing and thawing rice both take time. In the second embodiment, when RS is added to rice, the freezing time required for rice is set as the implementation time Sa for freezing control, and the thawing time required for rice is set as the thawing time Sb1 for thawing and holding control (the holding time Sb2 is 4 hours or more regardless of the type of food). For example, the implementation time Sa for rice is the shortest and sufficient time to reliably freeze rice to its interior. For example, the implementation time Sa for bread and desserts is the shortest and sufficient time to reliably freeze bread and desserts to their interior. For example, the implementation time Sb for rice is the shortest and sufficient time to thaw rice, reach 4°C, and then hold it in that state for 4 hours. For example, the implementation time Sb used for bread and desserts is the shortest possible time to thaw bread and desserts at 4°C and maintain them in that state for 4 hours. The structure, except as described below, is the same as in the first embodiment.

[0104] Figure 10 This is a flowchart illustrating the control process of the control unit 101. The storage unit 116 contains settings for the following: implementation time Sa for rice, implementation time Sa for bread and desserts, implementation time Sb for rice, implementation time Sb for bread and desserts, implementation time Sc and Sc′ for each purpose, setpoints for the average temperature Ta of the freezing temperature zone (e.g., -2°C), setpoints for the average temperature Tb of the thawing and holding temperature zone (e.g., +4°C), average temperature Tc (e.g., +2°C), and average temperature Tc′ (e.g., +10°C) for each purpose-specific temperature zone.

[0105] The control unit 101 acquires settings related to RS increase control and a start command for the "resistant starch increase" control mode based on user operation (S101a). Settings related to RS increase control include the intended use of the food and the type of food. For example, the user operates button 32 to select the intended use of the food (e.g., preservation or consumption) and the type of food (e.g., rice, bread, dessert), inputting the intended use and type of food into the refrigerator 1. For example, the user operates button 31 to input a start command for the "resistant starch increase" control mode into the refrigerator 1. The control unit 101 acquires these inputs.

[0106] The control unit 101 performs freezing control (S102a) for a time corresponding to the type of food. For example, the control unit 101 sets the set temperature of the storage compartment 17 in the refrigeration temperature zone to -2°C and controls the cooling unit 50. For example, if the type of food input is rice, the control unit 101 performs freezing control for the rice type within the implementation time Sa. When the implementation time Sa has elapsed, the control unit 101 ends the freezing control for the rice type. For example, if the type of food input is bread or dessert, the control unit 101 performs freezing control for the bread and dessert types within the implementation time Sa′, which is set to be shorter than the implementation time Sa. When the implementation time Sa′ has elapsed, the control unit 101 ends the freezing control for the bread and dessert types.

[0107] Next, the control unit 101 implements defrosting and holding control (S103a). For example, the control unit 101 sets the set temperature of the storage compartment 17 in the refrigeration temperature zone to +4°C and controls the cooling unit 50. For example, if the type of food input is rice, the control unit 101 implements defrosting and holding control for rice for an implementation time Sb. When the implementation time Sb has elapsed, the control unit 101 ends the defrosting and holding control for rice. For example, if the type of food input is bread or dessert, the control unit 101 implements defrosting and holding control for bread and dessert for an implementation time Sb′ that is set shorter than the implementation time Sb. When the implementation time Sb′ has elapsed, the control unit 101 ends the defrosting and holding control for bread and dessert.

[0108] The following is the same as in the first embodiment. If the intended use is to preserve (S104: Yes) as input in S101, the control unit 101 performs preservation-based control (S105). If the intended use is to consume (S104: No), the control unit 101 performs consumption-based control (S106).

[0109] According to this embodiment, the control unit 101 implements RS increase control based on the freezing control implementation time Sa set according to the type of food and the thawing and holding control implementation time Sb. Therefore, in addition to the advantages of the first embodiment, RS increase control can be implemented within a processing time optimized according to the type of food. That is, resistant starch can be increased in the shortest time corresponding to the food.

[0110] (Third Implementation)

[0111] Next, the third embodiment will be described. The difference between the third and second embodiments is that the average temperature Ta of the freezing temperature range corresponding to the type of food is set. For example, comparing rice and bread, freezing and thawing rice both take time. In the third embodiment, when RS increase control is applied to rice, the average temperature Ta of the freezing temperature range is set to a lower temperature than when RS increase control is applied to bread and desserts, and freezing control is performed accordingly. This shortens the control time. The structure, except for the following description, is the same as in the second embodiment.

[0112] Figure 11 This is a flowchart illustrating the control process of the control unit 101. The storage unit 116 contains the following settings: implementation time Sa for rice, implementation time Sa for bread and desserts, implementation time Sb for rice, implementation time Sb for bread and desserts, implementation time Sc and Sc′ for each application purpose, setpoints for the average temperature Ta of the freezing temperature zone for rice (e.g., -7°C), setpoints for the average temperature Ta of the freezing temperature zone for bread (e.g., -5°C), setpoints for the average temperature Tb of the thawing and holding temperature zone (e.g., +4°C), average temperature Tc (e.g., +2°C), and average temperature Tc′ (e.g., +10°C) for each application purpose's differentiated temperature zone.

[0113] The control unit 101 acquires settings related to RS increase control and a start command for the "resistant starch increase" control mode based on user operation (S101a). Settings related to RS increase control include the intended use of the food and the type of food. For example, the user operates button 32 to select the intended use and type of food, inputting these information into the refrigerator 1. The user also operates button 31 to input a start command for the "resistant starch increase" control mode into the refrigerator 1. The control unit 101 acquires these inputs.

[0114] The control unit 101 performs freezing control based on a set temperature corresponding to the type of food (S102b). For example, if the type of food input is rice, the control unit 101 sets the set temperature of the storage compartment 17 in the refrigeration temperature zone to -7°C and controls the cooling unit 50. The control unit 101 performs freezing control for the rice-related implementation time Sa. When the implementation time Sa has elapsed, the control unit 101 ends the freezing control for rice. The implementation time Sa for rice in the third embodiment is shorter than the implementation time Sa for rice in the second embodiment. For example, if the type of food input is bread or dessert, the control unit 101 sets the set temperature of the storage compartment 17 in the refrigeration temperature zone to -2°C, and the control unit 101 performs freezing control for bread and dessert, which is set to a shorter implementation time Sa′ than the implementation time Sa for rice. When the implementation time Sa′ has elapsed, the control unit 101 ends the freezing control for bread and dessert.

[0115] Next, the control unit 101 implements defrosting and holding control (S103a). For example, the control unit 101 sets the set temperature of the storage compartment 17 in the refrigeration temperature zone to +4°C and controls the cooling unit 50. For example, if the type of food input is rice, the control unit 101 implements defrosting and holding control for rice for an implementation time Sb. When the implementation time Sb has elapsed, the control unit 101 ends the defrosting and holding control for rice. For example, if the type of food input is bread or dessert, the control unit 101 implements defrosting and holding control for bread and dessert for an implementation time Sb′ that is set shorter than the implementation time Sb for rice. When the implementation time Sb′ has elapsed, the control unit 101 ends the defrosting and holding control for bread and dessert.

[0116] The following is the same as in the first and second embodiments. If the intended use is indicated as preservation in S101 (S104: Yes), the control unit 101 performs preservation-based control according to purpose (S105). If the intended use is consumption (S104: No), the control unit 101 performs consumption-based control according to purpose (S106).

[0117] According to this embodiment, the control unit 101 performs freezing control based on a set temperature (average temperature Ta of the freezing temperature range) set according to the type of food. Therefore, in addition to the advantages of the first and second embodiments, RS increase control can be performed in a shorter time than in the second embodiment.

[0118] Several variations will be described below. Furthermore, in each variation, the structure other than that described below is the same as the embodiment described above.

[0119] (First variation of the first to third embodiments)

[0120] In the above embodiment, freezing control is performed and then terminated within the implementation time Sa. Alternatively, or based on this, the control unit 101 may terminate freezing control when the temperature associated with the chill chamber 17B (e.g., the temperature of the food stored in the chill chamber 17B, the air temperature in the chill chamber 17B, or the temperature of the components stored in the chill chamber 17B, etc.) reaches a predetermined temperature (average temperature Ta).

[0121] (Second variations of the first to third embodiments)

[0122] In the above embodiment, the thawing and holding control is terminated after the implementation time Sb. Alternatively or based on this, the control unit 101 may terminate the thawing and holding control after at least 4 hours have elapsed since the temperature associated with the chill chamber 17B (e.g., the temperature of the food stored in the chill chamber 17B, the air temperature of the chill chamber 17B, or the temperature of the components stored in the chill chamber 17B) reaches a predetermined temperature (average temperature Tb) (or after a predetermined time for observing the remaining amount has elapsed since the predetermined temperature was reached).

[0123] (Third variation of the first to third embodiments)

[0124] In the above embodiments, to ensure reliable addition of resistant starch, the implementation time Sa is set to be longer than the holding time Sb2 (4 hours), allowing the food to freeze slowly. Alternatively, the average freezing control temperature Ta can be set to a temperature lower than -2°C (or -7°C for rice in the third embodiment), freezing to the interior of the food in a short time. This shortens the control time for RS addition control. In this case, the implementation time Sa is not necessarily longer than the holding time Sb2 (4 hours). Furthermore, the third modification can be combined with the first modification. This prevents the thawing time Sb1 required for thawing from becoming longer due to overfreezing of the food. In addition, in the implementation of the third modification, the user can select either a normal freezing mode or a rapid freezing mode in the control-related settings (S101, S101a).

[0125] (Fourth variation of the first to third embodiments)

[0126] In the above-described embodiment, the average temperature Tb is always set to +4°C during the thawing and holding control. Alternatively, a predetermined time can be set at a temperature higher than +4°C (the fourth temperature zone) during the initial stage of the thawing and holding control to promote thawing. Regarding the timing of setting the average temperature Tb, which is set to a temperature higher than +4°C, to +4°C, it can be changed to +4°C after a predetermined time has elapsed from the start of the thawing and holding control, or it can be changed to +4°C when the temperature associated with the quench chamber 17B reaches +4°C, after monitoring the quench chamber temperature.

[0127] (Fifth variation of embodiments 1 to 3)

[0128] In the above embodiment, the example described is that the quench chamber temperature (food temperature) during the thawing time Sb1 is set to the same temperature as the quench chamber temperature (food temperature) during the holding time Sb2. However, these two temperatures can be the same or different. For example, the quench chamber temperature (food temperature) during the thawing time Sb1 can be set to a temperature higher than +4°C, and the quench chamber temperature (food temperature) during the holding time Sb2 can be set to +4°C.

[0129] (Sixth variation of embodiments 1 to 3)

[0130] In the above embodiment, the average temperature Tc is set to +2°C in the purpose-based control for preservation, and the average temperature Tc′ is set to +10°C in the purpose-based control for consumption. Alternatively, the user can arbitrarily set the average temperatures Tc and Tc′ by operating buttons 31 and 32.

[0131] (First variation of the second to third embodiments)

[0132] In the above embodiment, the user inputs the type of food. Alternatively, the control unit 101 can perform image analysis on the images captured by the camera 113 inside the box to automatically detect the type of food.

[0133] (Second variations of the second to third embodiments)

[0134] In the above-described embodiments, the implementation time Sa, implementation time Sb, and average freezing control temperature Ta are changed according to the type of food. Alternatively, or based on this, the control unit 101 may set the average freezing control temperature Ta according to the amount of food. If the amount of food is large, freezing and thawing will take longer. For example, in the case of bread or desserts, if the amount is less than a specified amount, the average temperature Ta is set to -2°C; if the amount is more than the specified amount, it is set to -5°C. For example, in the case of rice, if the amount is less than the specified amount, the average temperature Ta is set to -7°C; if the amount is more than the specified amount, it is set to -10°C.

[0135] (Third variation of the second to third embodiments)

[0136] In the above-described embodiment, the implementation time Sa, implementation time Sb, and average freezing control temperature Ta are changed according to the type of food. Alternatively, or based on this, the control unit 101 may set the implementation time Sa according to the amount of food. If the amount of food is large, freezing and thawing will take longer. For example, in the case of bread or desserts, if the amount is less than a specified amount, the specified time X is set as the implementation time Sa; if it is more than the specified amount, a time X1 longer than time X is set. For example, in the case of rice, if the amount is less than the specified amount, a time X2 longer than time X is set; if it is more than the specified amount, a time X3 longer than time X2 is set. The same applies to the implementation time Sb.

[0137] The embodiments and several variations have been described above. However, the embodiments and variations are not limited to those described above. For example, the above control can also be performed on storage compartments 17 other than the quench chamber 17B (e.g., ice-making compartment 17D, small freezer compartment 17E, main freezer compartment 17F, local compartment, or temperature switching compartment). Furthermore, the control unit 101 can also perform the same cooling control on two or more pre-set storage compartments 17 (e.g., quench chamber 17B and small freezer compartment 17E) among the multiple storage compartments 17 provided inside the housing 10.

[0138] According to at least one embodiment described above, the food is thawed after being completely frozen to the center, then RS (Refrigerant Temperature) control is implemented, and then it is cooled to another temperature zone. With this structure, more appropriate refrigeration control can be achieved.

[0139] Several embodiments of the present invention have been described, but these embodiments are merely illustrative and are not intended to limit the scope of the invention. These embodiments can be implemented in various other ways, and various omissions, substitutions, and modifications can be made without departing from the spirit of the invention. These embodiments and their variations are included in the scope and spirit of the invention, as well as in the invention described in the technical solution and its equivalents.

Claims

1. A refrigerator, comprising: The container includes the storage compartment; The cooling section cools the aforementioned storage section; The receiving section accepts one of several control modes, including a resistant starch-increasing mode that increases the resistant starch contained in the starch of the food, as the control mode for cooling or heating the storage section; and The control unit controls the cooling unit according to the resistant starch increasing mode when the receiving unit receives the resistant starch increasing mode, which includes: After the storage compartment is cooled for a first time at a first temperature zone that freezes the food, the storage compartment is cooled for a second time at a second temperature zone that maintains the thawed state of the food. After that, the storage compartment is cooled or heated at a third temperature zone that corresponds to the intended use of the food.

2. The refrigerator according to claim 1, wherein, The average temperature of the first temperature zone mentioned above is below -2℃. The average temperature of the second temperature zone mentioned above is above +3℃ and below +5℃.

3. The refrigerator according to claim 1 or 2, wherein, The first time mentioned above is longer than the second time mentioned above.

4. The refrigerator according to claim 1 or 2, wherein, The second time mentioned above is longer than the first time mentioned above.

5. The refrigerator according to claim 1 or 2, wherein, The aforementioned resistant starch increase mode is formed such that, after the storage section is cooled to the first time at the first temperature zone and before the storage section is cooled to the second time at the second temperature zone, it includes: accelerating the thawing time of the food at a fourth temperature zone that is the same as or different from the second temperature zone.

6. The refrigerator according to claim 5, wherein, The first time mentioned above is longer than the combined time of the second time mentioned above and the time of accelerating the thawing of the food mentioned above.

7. The refrigerator according to claim 1 or 2, wherein, The second time mentioned above is more than 4 hours.

8. The refrigerator according to claim 1 or 2, wherein, The rate of temperature change of the storage section when it moves from the second temperature zone to the third temperature zone is greater than the rate of temperature change of the storage section when it moves from the first temperature zone to the second temperature zone.

9. The refrigerator according to claim 1 or 2, wherein, The rate of temperature change in the storage compartment when transitioning from the second temperature zone to the third temperature zone is smaller than the maximum rate of temperature change in the storage compartment when transitioning from a temperature zone above 0°C to the first temperature zone at the beginning of the resistant starch increase mode.

10. The refrigerator according to claim 1 or 2, wherein, The control unit changes the temperature of the first temperature zone, the length of the first time, the temperature at which the food is thawed, or the length of time the storage unit is cooled at the temperature at which the food is thawed, depending on the type of food.

11. The refrigerator according to claim 1 or 2, wherein, The third temperature zone mentioned above is a temperature zone that is lower than the second temperature zone mentioned above.

12. The refrigerator according to claim 1 or 2, wherein, The third temperature zone mentioned above is a temperature zone that is higher than the second temperature zone mentioned above.

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