refrigerator

Abstract

A refrigerator is provided that cools food to be processed so that it can be rapidly transformed into a state in which various processes that are not easily performed at room temperature can be carried out. A refrigerator (2) is provided that includes a storage section (20), a cooling section that supplies cold air to the storage section (20) and cools it, a control section that controls the cooling section, and a metal plate member (30) disposed on the storage section (20). When the food to be processed F is placed on the upper surface of the metal plate member (30), the control section controls the cooling section to start cooling of the storage section (20) in a rapid cooling mode. After the rapid cooling mode is started, when the reporting time point is reached, it is reported that the food to be processed has become a processable state in which processes that are not easily performed at room temperature can be carried out.

Description

Technical Field

[0001] This utility model relates to a refrigerator that has the function of cooling food to be processed and reporting that the food to be processed has reached a state where it can be subjected to a predetermined processing. Background Technology

[0002] To meet various user expectations, refrigerators with various functions in addition to refrigeration and freezing are proposed. Among them, a refrigerator is proposed that has the function of cooling vegetables and fruits that are not easy to peel at room temperature and making them peelable, and then reporting the function (for example, see Patent Document 1).

[0003] Patent Document 1: Japanese Patent Application Publication No. 2016-223728

[0004] In the refrigerator described in Patent Document 1, vegetables and fruits are stored and cooled in a storage box located in the vegetable compartment, and are reported to be in a peelable state by the reporting time point. However, since the vegetables and fruits are placed on the bottom surface of the resin storage box and cooled by cold air supplied from the upper cold air outlet, the lower parts of the vegetables and fruits, which are not easily reached by the cold air, are not cooled sufficiently, and it takes a long time for the vegetables and fruits to become peelable as a whole. Furthermore, when the lower parts of the insufficiently cooled vegetables and fruits also become peelable, the upper parts of the vegetables and fruits freeze to the inside, causing leakage and a decrease in quality.

[0005] Furthermore, besides peeling, there are various other processes, such as cutting, that are difficult to perform at room temperature. However, the refrigerator described in Patent Document 1 cannot handle processes other than peeling, thus naturally limiting the types of food that can be used for its functions. Utility Model Content

[0006] Therefore, the purpose of this invention is to solve the above-mentioned problems by providing a refrigerator that cools food to be processed and rapidly transforms the food into a state in which various processing methods that are not easily carried out at room temperature can be performed.

[0007] To achieve the above objectives, a first aspect of the present invention is a refrigerator comprising: a storage section; a cooling section that supplies cold air to the storage section and cools it; a control section that controls the cooling section; and a metal plate-shaped member disposed in the storage section. When food to be processed is placed on the upper surface of the metal plate-shaped member, the control section controls the cooling section to start cooling the storage section in a rapid cooling mode. After the rapid cooling mode has started, at a reporting time point, the control section reports that the food to be processed has reached a processable state that is difficult to perform at room temperature.

[0008] According to this method, the metal plate member is cooled along with the food to be processed by the cold air supplied to the receiving section. Therefore, the food to be processed, placed on the upper surface of the metal plate member, is cooled by the supplied cold air, and the lower area, which is difficult for the cold air to reach, is effectively cooled by the metal plate member. Thus, the food to be processed can be cooled uniformly, and the entire surface of the food to be processed and its surrounding area can be frozen evenly.

[0009] Therefore, it is possible to provide a refrigerator that cools food to be processed so that it can be quickly brought to a state where processing is not easily carried out at room temperature.

[0010] The second aspect of this utility model is a refrigerator. Based on the first aspect, the food to be processed is meat that is not easy to cut at room temperature. In the processable state, the surface and the area near the surface of the meat are frozen or slightly frozen, while the area closer to the inside is not frozen. The meat in the processable state can be cut in a shorter time than at room temperature.

[0011] In this method, the meat is cooled using a rapid cooling mode, resulting in a processable state where the surface and surrounding areas are frozen or slightly frozen, while the interior areas remain unfrozen. This allows for easy cutting of meat that is difficult to cut at room temperature. Consequently, the processable meat can be cut in a shorter time than at room temperature. Therefore, the burden of cooking can be effectively reduced.

[0012] The third aspect of this utility model is a refrigerator. Based on the first aspect, the food to be processed is a dairy product that is difficult to cut by a knife at room temperature. In the processable state, the surface and the area near the surface of the dairy product are frozen or slightly frozen, while the area closer to the inside is not frozen. When the knife is inserted into the dairy product in the processable state, the amount of dairy product attached to the knife is suppressed more than at room temperature, and it can be cut.

[0013] In this method, dairy products are cooled using a rapid cooling mode, resulting in a processable state where the surface and surrounding areas of the dairy product are frozen or slightly frozen, while the interior areas remain unfrozen. This reduces the amount of dairy product adhering to the knife and making it difficult to cut at room temperature, allowing for easier cutting. Therefore, the burden of cooking can be effectively reduced.

[0014] The fourth aspect of this utility model is a refrigerator. Based on the first aspect, the food to be processed is an onion that releases juice and gas at room temperature and is not easy to cut. In the above-mentioned processable state, the surface and the area near the surface of the onion are frozen or slightly frozen, while the area closer to the inside is not frozen. When cutting the onion in the above-mentioned processable state, the amount of juice and gas released from the onion is suppressed more than at room temperature.

[0015] In this method, the onion is cooled using a rapid cooling mode, resulting in a treatable state where the surface and surrounding area are frozen or slightly frozen, while the interior remains unfrozen. This suppresses the amount of juice and gas released from the onion, which is difficult to cut at room temperature, allowing for easy cutting. Therefore, the burden of cooking can be effectively reduced.

[0016] The fifth aspect of this utility model is a refrigerator. Based on the first aspect, the food to be processed is meat that requires knives and utensils to cut tendons at room temperature. By kneading the meat in the processable state by hand, tendons can be cut without using the aforementioned knives and utensils.

[0017] In this method, cutting tendons in meat at room temperature requires knives and utensils. However, by rapidly cooling the meat to a processable state, tendons can be cut without knives or utensils by kneading the meat by hand. Therefore, the burden of cooking can be effectively reduced.

[0018] The sixth aspect of this utility model is a refrigerator in which, based on any one of the first to fifth aspects, cold air supplied by the cooling section is blown out from the upper side to the lower side within the storage section, a portion of the cold air is blown onto the food to be processed, and a portion of the cold air is blown onto the upper surface of the metal plate member.

[0019] According to this method, cold air is blown out from the top to the bottom within the receiving section. Therefore, even when multiple food items are stored in the receiving section, cold air can be applied appropriately to each item. The cold air also blows onto the upper surface of the metal plate-shaped member, thus rapidly cooling the entire metal plate-shaped member, which has high thermal conductivity, and effectively cooling the food items from below. Therefore, even when multiple food items are stored in the receiving section, each item can be quickly brought to a processable state.

[0020] The seventh aspect of this utility model is a refrigerator, in which, based on the sixth aspect, the cold air generated by the cooling section is blown out from the upper rear side of the storage section toward the lower front side and then obliquely downwards via a rapid cooling nozzle.

[0021] According to this method, cold air is blown out from the upper rear side of the storage section towards the lower front side and then diagonally downwards via a rapid cooling nozzle. Therefore, the cold air that has just passed through the evaporator constituting the cooling section can be directly supplied to the storage section via the rapid cooling nozzle. This allows for efficient cooling of food to be peeled and metal plate-like components. Furthermore, since there is no flow path for cold air to flow at the front of the refrigerator, manufacturing costs can be reduced, and it is beneficial to maximize storage space.

[0022] The eighth embodiment of this utility model is a refrigerator, in which the central axis of the rapid cooling nozzle is configured at an angle of 5 degrees or more and 46 degrees or less relative to the upper surface of the metal plate member.

[0023] As in this method, the blowing center axis of the rapid cooling nozzle is configured at an angle of 5 degrees or more and 46 degrees or less relative to the upper surface of the metal plate member. As a result, cold air is properly blown onto the food to be processed and the metal plate member located in the storage section, and the food to be processed can be quickly made into a processable state without reducing the quality of the food to be processed.

[0024] The ninth aspect of this utility model is a refrigerator in which, based on any of the first to eighth aspects, the total projected area of ​​the food to be processed placed on the upper surface of the metal plate member when viewed from above is in the range of 20% to 70% of the area of ​​the upper surface of the metal plate member.

[0025] As in this method, when the total projected area of ​​the food to be processed placed on the upper surface of the metal plate member is in the range of 20% to 70% of the area of ​​the upper surface of the metal plate member, the food to be processed can be cooled efficiently, and not only the food to be processed is fully cooled, but the metal plate member is also fully cooled, and the food to be processed can be cooled uniformly.

[0026] The tenth aspect of this utility model is a refrigerator that, based on any of the first to ninth aspects, sets a time corresponding to the aforementioned reporting time point according to a signal from an input device, or selects the time corresponding to the aforementioned reporting time point from a plurality of pre-set candidate times.

[0027] According to this method, the user uses an input device to set or select the optimal time as the reporting time point, thereby determining the appropriate time corresponding to the type, weight, etc. of the food to be processed, and accurately reporting the status of the food becoming processable.

[0028] The eleventh aspect of this utility model is a refrigerator in which, based on any of the first to tenth aspects, when cooling the aforementioned storage section, the control unit controls the cooling section to perform a stronger cooling than the usual rapid cooling mode.

[0029] According to this method, when cooling the storage section, a stronger cooling process than the usual rapid cooling mode can be used to make the food to be processed more quickly into a processable state.

[0030] As described above, according to this invention, a refrigerator can be provided that cools food to be processed, thereby rapidly transforming it into a state in which various processing methods that are not easily performed at room temperature can be carried out. Attached Figure Description

[0031] Figure 1 This is a perspective view schematically representing a refrigerator according to one embodiment of the present invention.

[0032] Figure 2 It means Figure 1 The side section view of section AA.

[0033] Figure 3A It is to carry Figure 2 An enlarged side sectional view of the storage section and its surroundings of the metal plate-like component shown.

[0034] Figure 3B It is Figure 3A The rapid cooling nozzle shown is an enlarged perspective view.

[0035] Figure 3C It means Figure 3B The side section view of section BB.

[0036] Figure 4 This is a block diagram showing the control structure of the cooling section that performs cooling of the storage section.

[0037] Figure 5 This is a flowchart illustrating an example of cooling control for the storage section.

[0038] Figure 6A This is a side sectional view showing the blowing state of cold air when the central axis of the rapid cooling nozzle is arranged parallel to the upper surface of the metal plate member.

[0039] Figure 6B This is a side sectional view showing the blowing state of cold air when the central axis of the rapid cooling nozzle is configured at an angle of 5 degrees relative to the upper surface of the metal plate member.

[0040] Figure 6C This is a side sectional view showing the blowing state of cold air when the central axis of the rapid cooling nozzle is configured at an angle of 31 degrees relative to the upper surface of the metal plate member.

[0041] Figure 6DThis is a side sectional view showing the blowing state of cold air when the central axis of the rapid cooling nozzle is configured at a 46-degree angle relative to the upper surface of the metal plate member.

[0042] Figure 7 (a) is a side sectional view of the storage section on which the metal plate member is placed. Figure 7 (b) In the top view, it represents the projected area of ​​the food to be processed placed on the upper surface of the metal plate member and the area of ​​the upper surface of the metal plate member. Figure 7 (a) is a top view of CC.

[0043] Figure 8 Figure 1 shows the test results of using meat as the food to be processed, cutting meat into a processable state by cooling the storage section containing the meat in a rapid cooling mode (Example) and meat that was not cooled (Comparative Example) with a kitchen knife, and evaluating the cutting conditions.

[0044] Figure 9A The figure shows the results of test 2 (1) of using dairy products as food to be processed. The test results were compared between dairy products that were cooled and made into a processable state by cutting into the storage section containing the cooled dairy products in a rapid cooling mode (Example) and dairy products that were not cooled (Comparative Example).

[0045] Figure 9B The figure shows the test results 2 (2) of the test conducted using dairy products as the food to be processed, verifying whether dairy products that have been cooled in a rapid cooling mode and become processable (Example) and dairy products that have not been cooled (Comparative Example) can be sliced ​​with a kitchen knife.

[0046] Figure 10 Figure 3 shows the results of an experiment where onions were used as the food to be processed. The storage compartment containing the onions was cooled for 15 minutes, 20 minutes, and 25 minutes respectively using a rapid cooling mode, and the state of the juice and gas released from the onions was evaluated.

[0047] Explanation of reference numerals in the attached figures

[0048] 2...Refrigerator; 4...Outer casing; 6A...Freezer compartment; 6B...Refrigerator compartment; 8A...Lower door; 8B...Upper door; 10A...First flow path; 10B...Second flow path; 10C...Refrigerator compartment flow path; 12...Evaporator; 14...Cooling fan; 16...Refrigerator compartment damper; 18A, 18B, 18C...Divider; 20...Storage section; 30...Metal plate component; 40...Rapid cooling nozzle; 42A, 42B...Freezer compartment nozzle; 44A, 44B...Container; 46...Support section; 48...Opening section; 50...Mechanical compartment; 52...Compressor; 60...Input device; 62...Display device; 70...Control section; F...Food to be processed. Detailed Implementation

[0049] Hereinafter, embodiments for carrying out this utility model will be described with reference to the accompanying drawings. The embodiments described below are intended to concretize the technical concept of this utility model, and unless specifically described otherwise, this utility model is not limited to the following content. The size and positional relationships of the components shown in the drawings are sometimes exaggerated for clarity. In the following description and drawings, the refrigerator is shown up and down when placed on a horizontal plane, with the side having the door shown as the front side and the inside side opposite to the front side shown as the rear side. Furthermore, the left and right sides are shown when viewed towards the door. In the drawings, the flow of gas is sometimes schematically indicated by dashed arrows.

[0050] (A refrigerator according to one embodiment of this utility model)

[0051] Figure 1 This is a perspective view schematically representing a refrigerator according to one embodiment of the present invention. Figure 2 It means Figure 1 The side sectional view of section AA. First, refer to Figure 1 and Figure 2 This is a summary description of a refrigerator according to one embodiment of the present invention.

[0052] The refrigerator 2 of this embodiment has an inner box enclosed by heat-insulating material inside the outer box 4. A freezer compartment 6A is arranged in the lower area of ​​the inner box, and a refrigerator compartment 6B is arranged in the upper area. A lower door 8A for opening and closing the freezer compartment 6A is rotatably installed on the front side of the freezer compartment 6A, and an upper door 8B for opening and closing the refrigerator compartment 6B is rotatably installed on the front side of the refrigerator compartment 6B. In this embodiment, a storage section 20 for storing food F to be processed is arranged on the upper side of a container 44A arranged on the upper side of the freezer compartment 6A. A metal plate-shaped member 30 is placed on the bottom surface of the storage section 20, and the food F to be processed is cooled while placed on the metal plate-shaped member 30.

[0053] Here, the food to be processed, F, refers to food that is not easily processed at room temperature, such as cutting or trimming. Specific examples include: meat that is difficult to cut at room temperature and requires a knife and a lot of labor to trim; dairy products (e.g., cream cheese) that adhere to a blade and are difficult to cut at room temperature; and onions that release gases that sting the eyes when cut at room temperature. By applying the function of the refrigerator 2 described later in this embodiment to such food F that is not easily processed at room temperature, the food can be quickly transformed into a state where processing that is difficult to perform at room temperature can be carried out. This is confirmed by the test results (examples) described later.

[0054] A first flow path 10A and a second flow path 10B, separated by a partition plate 18A, are provided on the rear side of the freezer compartment 6A. The first flow path 10A and the second flow path 10B are separated by the partition plate 18B. An evaporator 12 and a cooling fan 14 are arranged in the first flow path 10A. A refrigerator compartment flow path 10C, which communicates with the first flow path 10A, is provided on the upper side of the first flow path 10A. A refrigerator compartment damper 16 is provided between the first flow path 10A and the refrigerator compartment flow path 10C, which can be opened and closed freely.

[0055] The compressor 52 and condenser are housed in the machine compartment 50 located at the lower rear of the inner casing. This forms a cooling cycle in which the refrigerant flows in the order of compressor 52, condenser, capillary tube, and evaporator 12, and then returns to compressor 52. The equipment that forms this cooling cycle, as well as the cooling fan 14 that generates cold air by passing gas through evaporator 12 and supplies it to the refrigerator, are collectively referred to as the "cooling section." This cooling section is controlled by the control section, as will be described later.

[0056] If cooling fan 14 is running, then as Figure 2 As indicated by the dashed arrow, the gas flows from bottom to top in the first flow path 10A, and is cooled into cold air as it passes through the evaporator 12. If a mechanism is provided to open and close the first flow path 10A and the second flow path 10B, opening this mechanism allows the cold air that has passed through the evaporator 12 to flow into the second flow path 10B. Alternatively, a damper may be used as the mechanism for opening and closing the first flow path 10A and the second flow path 10B, or the cooling fan 14 may have an openable and closable movable housing.

[0057] Cold air flowing into the second flow path 10B flows into the receiving section 20 via the rapid cooling nozzle 40. The cold air flowing into the receiving section 20 cools the receiving section 20 and flows out from the front side of the receiving section 20. The gas flowing out from the front side of the receiving section 20 flows downward at the front side of the freezer chamber 6A, and further flows rearward at the lower side of the freezer chamber 6A, flowing into the first flow path 10A through the lower opening. The gas flowing into the first flow path 10A flows upward within the first flow path 10A and passes through the evaporator 12 again. Thus, a circulation cycle of gas cooling the receiving section 20 is formed.

[0058] Similarly, the cold air flowing into the second flow path 10B flows into containers 44A and 44B in the freezer chamber 6A via freezer nozzles 42A and 42B, respectively. The cold air flowing into containers 44A and 44B cools the receiving section 20 and flows out from the front of containers 44A and 44B. The gas flowing out from the front of containers 44A and 44B flows downward at the front of the freezer chamber 6A, further flows rearward at the lower side of the freezer chamber 6A, and flows into the first flow path 10A through the lower opening. The gas flowing into the first flow path 10A flows upward within the first flow path 10A and passes through the evaporator 12 again. Thus, a circulation cycle of gas cooling containers 44A and 44B, in other words, the freezer chamber 6A, is formed.

[0059] Alternatively, an opening and closing mechanism can be provided between the rapid cooling nozzle 40 and the freezer compartment nozzle 42A in the second flow path 10B. In this case, by closing the opening and closing mechanism and closing the refrigerator compartment damper 16, all the cold air that has passed through the evaporator 12 can be supplied to the receiving section 20 to rapidly cool the receiving section 20.

[0060] If the refrigerator compartment damper 16, located between the first flow path 10A and the refrigerator compartment flow path 10C, is opened, cold air flows from the first flow path 10A into the second flow path 10B, and then flows into the refrigerator compartment 6B through the opening 48. Furthermore, the gas circulating within the refrigerator compartment 6B and cooling it flows into the lower side of the first flow path 10A via the refrigerator compartment return flow path (not shown). The gas flowing into the first flow path 10A flows upwards within it and passes through the evaporator 12 again. This creates a cycle of gas circulation that cools the refrigerator compartment 6B.

[0061] (Cooling of food to be processed)

[0062] Figure 3A It is to carry Figure 2 An enlarged side sectional view of the storage section and its surroundings of the metal plate-like component shown. Figure 3B It is Figure 3A The rapid cooling nozzle shown is an enlarged perspective view. Figure 3C It means Figure 3B The side sectional view of section BB. Next, refer to Figures 3A-3C The method of cooling the food F to be processed by blowing cold air from the rapid cooling nozzle 40 is explained.

[0063] The storage section 20 in this embodiment is an open-top container, and is mounted on the upper side of the container 44A via front and rear support sections 46 provided in the container 44A of the freezer compartment 6A. The bottom surface of the storage section 20 is arranged generally horizontally, and a metal plate member 30 is placed on the bottom surface. The upper surface of the metal plate member 30 is also arranged generally horizontally.

[0064] In this embodiment, a rapid cooling nozzle 40 is disposed on the upper rear side of the storage section 20. The rapid cooling nozzle 40 is connected to the second flow path 10B. Therefore, when the food to be processed F is placed on the metal plate member 30, cold air is blown out from the outlet at the end of the rapid cooling nozzle 40 located on the upper rear side of the storage section 20 to cool the food to be processed F.

[0065] Examples of metal materials that form the metal plate-shaped component 30 include aluminum or aluminum alloys, which have high thermal conductivity and are lightweight. However, they are not limited to these and other arbitrary metal materials, such as copper, carbon steel, and stainless steel, can be used depending on the application.

[0066] The thickness of the metal plate member 30 can be exemplified as a value in the range of approximately 0.3 mm to 2 mm. When the metal plate member 30 is relatively thick, the heat capacity of the metal plate member 30 increases, and therefore, the temperature fluctuation becomes more stable, enabling stable cooling of the food F to be processed placed on the upper surface.

[0067] In the illustrated example, the upper side of the storage section 20 is covered by a partition plate 18C between the freezer compartment 6A and the refrigerator compartment 6B. Cold air flowing into the storage section 20 from the rear flows vertically between the upper surface of the metal plate member 30 and the lower surface of the partition plate 18C. Alternatively, if the upper side of the storage section 20 is not covered by a partition plate 18C or the like, the storage section 20 itself can also have an upper surface member (cover member) that covers the upper side.

[0068] <Direction of the airflow>

[0069] In this embodiment, cold air is blown from the upper rear side of the storage section 20 toward the lower front side and then diagonally downwards via the rapid cooling nozzle 40. Therefore, even when multiple food items F to be processed are stored in the storage section 20, cold air can be blown onto each food item F appropriately, thus effectively cooling each food item F.

[0070] Assuming the rapid cooling nozzle is positioned behind the receiving section, slightly lower in the height direction than the center, the cold air blown from the rapid cooling nozzle might only reach the rear surface of the food item F positioned at the very back, and hardly reach the food items F positioned in front of it. Therefore, when cooling multiple food items F, it might be impossible to adequately cool each one. From this perspective, it is more important that the rapid cooling nozzle 40 blows cold air from the upper rear side of the receiving section 20 towards the lower front side and then diagonally downwards.

[0071] However, it is not limited to the case where cold air is blown out from the upper rear side of the storage section 20 towards the lower front side and then diagonally downward. As long as the structure in which the cold air is blown out from the upper side to the lower rear side within the storage section 20, the cold air can also be blown out from any other direction. For example, it is also possible to consider a structure in which the cold air is blown out from the upper right (left) side towards the lower left (right) side and then diagonally downward; it is also possible to consider a structure in which the cold air is blown out from the upper front side towards the lower rear side and then diagonally downward; it is also possible to consider a structure in which the cold air is blown out from the upper corner towards the lower corner of the opposite corner and then diagonally downward.

[0072] As in this embodiment, when cold air is blown out from the upper rear side of the storage section 20 towards the lower front side and then diagonally downward, the cold air that has just passed through the evaporator 12 can be directly supplied to the storage section 20 via the rapid cooling nozzle 40. Therefore, the food to be peeled F and the metal plate member 30 can be cooled efficiently. Moreover, since there is no flow path for cold air to flow towards the front of the refrigerator, the manufacturing cost of the refrigerator 2 can be reduced and the storage space can be increased.

[0073] <Methods for transforming food from a pending process into a processable state>

[0074] When food F is exposed to cold air, the moisture contained within it gradually freezes from the surface side up, turning into ice. Food becomes processable when it reaches a state where the surface area of ​​the food F is frozen, but the interior remains unfrozen. Therefore, the aforementioned treatment, which is difficult to perform at room temperature, can be easily carried out, and since the treated food F has not frozen to the interior, it does not leak liquid and remains fresh.

[0075] Additionally, when trimming the meat's tendons, a slightly longer cooling period is required, resulting in a slightly frozen state. This allows for easy trimming by hand, preventing leakage and maintaining freshness. In either case, it is crucial to ensure even cooling throughout the entire food item F.

[0076] <Regarding the presence or absence of metal plate-shaped components>

[0077] Even if the cold air can be blown onto multiple food items F in a way that allows the cold air to flow downwards from above the storage section, if the storage section does not have a metal plate-like member, the following problem will occur when the food items F are cooled while placed on the bottom surface of the storage section.

[0078] Cold air flows from above and blows onto the food F to be processed. Therefore, while the upper and middle areas of the food F are sufficiently cooled in the vertical direction, the cold air does not easily reach the lower area. The food F often has a round shape, but in this case, it is configured such that the lower part of the area is recessed inwards in the vertical direction, making it very difficult for the cold air to reach that area. Since the storage section is the part that the user touches, it is usually made of a resin material with low thermal conductivity so that it does not become cold when exposed to cold air. Therefore, the bottom surface of the storage section is relatively hot, and the effect of cooling the food F from the bottom side is not desired. Consequently, the surface of the food F that contacts the bottom surface of the storage section and the surrounding area become insufficiently cooled.

[0079] Therefore, the following situation occurs: when the food to be processed F is taken out of the refrigerator and pre-processed at the moment when the upper and middle areas of the food to be processed in the height direction become processable, although it can be processed from the upper side to the middle in the height direction, it cannot be processed if it moves further down.

[0080] Therefore, if the food F to be processed is not removed at the aforementioned time point and cooling of the food F continues, the lower region of the food F will also gradually cool. Although it takes a relatively long time, the lower region of the food F can be made processable. However, in this state, freezing occurs in the upper and middle regions of the food F in the height direction. Therefore, even if the food F is removed from the refrigerator and the planned processing is carried out, even if the planned processing is carried out on the entire circumference of the food F, leakage occurs in the upper and middle regions of the food F in the height direction, and the quality of the food F is reduced.

[0081] In addition, when the meat tendons are cut, at the point when the lower part of the food to be processed F becomes slightly frozen, the upper and middle parts of the food to be processed F in the height direction freeze, causing leakage and resulting in a decrease in the quality of the food to be processed F.

[0082] Thus, without metal plate-like components, it takes time to bring the food to a processable state, and even when the food is finally in a processable state, the quality of the food is reduced.

[0083] On the other hand, in the case where the metal plate member 30 is provided as in this embodiment, and the food F to be processed is placed on the metal plate member 30, if we consider the case of supplying cold air to the storage section 20, it becomes as follows.

[0084] The cold air blown from the rapid cooling nozzle 40 not only reaches the food F to be processed but also the upper surface of the metal plate member 30. Therefore, the metal plate member 30 has high thermal conductivity, and thus, the entire metal plate member 30 is rapidly cooled. The cold air blown from the rapid cooling nozzle 40 flows from the rear upper side of the receiving section 20 towards the front lower side and then obliquely downwards, thus sufficiently cooling the upper and middle areas of the food F to be processed in the height direction. Although the lower area is not sufficiently cooled by the cold air, because the metal plate member 30 becomes sufficiently cold, the food F to be processed, placed on the upper surface of the metal plate member 30, is cooled from below by the metal plate member 30. This method of cooling the food F to be processed from below by the metal plate member 30 can be considered as adding cooling through radiation and convection in addition to heat transfer via contact.

[0085] Therefore, the food F to be processed is cooled uniformly throughout its entire circumference, thus becoming a processable state where the entire surface of the food F is frozen, but the interior is not frozen. Furthermore, when the meat is deboned, the food F is brought to a slightly frozen state overall. In this way, through the combination of cooling formed by cold air and the metal plate member 30, the food F to be processed is cooled uniformly throughout its entire circumference, thus rapidly bringing it to a processable state.

[0086] As described above, by cooling the food F to be processed while it is placed on the upper surface of the metal plate member 30, the food F to be processed can be rapidly made into a processable state without reducing its quality. This is demonstrated by Examples 1 to 4 described later.

[0087] According to this embodiment, cold air is blown out from the upper side to the lower side within the storage section 20 via the rapid cooling nozzle 40. Therefore, even if multiple food items F to be processed are stored in the storage section 20, cold air can be appropriately blown onto each food item F. The cold air also blows onto the upper surface of the metal plate member 30, thus the metal plate member 30, which has high thermal conductivity, is rapidly cooled as a whole, and the food items F to be processed can be effectively cooled from the lower side. As a result, even if multiple food items F to be processed are stored in the storage section 20, each food item F can be quickly made processable. In particular, when the cold air is blown out from the upper rear side to the lower front side and then to the lower side obliquely downward via the rapid cooling nozzle 40, as described above, more efficient cooling can be achieved, the manufacturing cost of the refrigerator 2 can be reduced, and the storage efficiency of the refrigerator 2 can be improved.

[0088] (Rapid cooling nozzle)

[0089] Next, refer to Figure 3B and Figure 3C The construction of the rapid cooling nozzle 40 will be described in more detail. The rapid cooling nozzle 40 has a flat opening that is relatively wide in the lateral (left-right) direction, and its side cross-sectional shape is as follows: Figure 3C As shown, it has a conical surface that narrows towards the blowing center axis CL as it approaches the end and is symmetrical with respect to the blowing center axis CL. The inclination angle of the conical surface relative to the blowing center axis CL is ±α. As an angle α, an angle in the range of 5 degrees to 20 degrees can be exemplified.

[0090] Therefore, basically, in the vertical direction, the gas expands and is blown out in a manner symmetrical with respect to the blowing center axis CL. Furthermore, in this embodiment, the upper conical surface extends slightly forward than the lower conical surface. Therefore, the upward expansion of the blown gas tends to be slightly restricted, but the extent is limited. Additionally, for the rapid cooling nozzle 40, any cross-sectional shape in the transverse (left-right) direction becomes... Figure 3C The shape shown is the same as the shape shown.

[0091] like Figure 3A As shown, the blowing center axis CL of the rapid cooling nozzle 40, constructed in this way, is configured at an angle θ relative to the upper surface of the generally horizontal metal plate member 3. The value of angle θ is important for properly blowing cold air onto the multiple food items F to be processed and the metal plate member 30. The appropriate range of angle θ will be described in further detail.

[0092] (Control structure for cooling the storage section)

[0093] Figure 4 This is a block diagram showing the control structure of the cooling section that performs cooling of the storage section. Next, refer to... Figure 4 The control structure for cooling the storage section is explained.

[0094] like Figure 4 As shown, the control unit 70 receives signals from the input device 60, which the user can operate. The input device 60 can use any input unit, such as a touch panel or keyboard. In addition, remote input can be achieved using the user's mobile terminal, or voice input can be used.

[0095] Based on signals received from the input device 60, the control unit 70 cools the storage unit 20 in a rapid cooling mode. The control unit 70 sends signals to the compressor 52 and cooling fan 14 that constitute the cooling unit. Furthermore, in order to report that the food to be processed F has reached a processable state, the control unit 70 sends signals to the display device 62 and the like.

[0096] (Cooling control of the storage section)

[0097] Figure 5 This is a flowchart illustrating an example of cooling control for the storage section. Next, refer to... Figure 5 The control process is described in which the control unit 70 controls the cooling unit to start cooling of the storage unit 20 in a rapid cooling mode when the food to be processed F is placed on the upper surface of the metal plate member 30. After the rapid cooling mode has started, when the reporting time point is reached, the food to be processed F is reported to be in a processable state.

[0098] First, the user opens the lower door 8A of the freezer compartment 6A, pulls out the container 44A towards the front, places the food F to be processed onto the upper surface of the metal plate member 30 of the storage section 20, returns the container 44A to its original position, and closes the lower door 8A. Then, the user sets a predetermined time T as the time corresponding to the reporting time point (step S2). As a candidate for the predetermined time T, 15 minutes and 30 minutes are stored in the storage device of the control unit 70, and the user can select which time, 15 minutes or 30 minutes, to use using the input device 60. However, this is not a limitation; the user can also use the input device 60 to set a desired time as the predetermined time T. Furthermore, a weight sensor is provided on the lower side of the metal plate member 30, and the control unit 70 can also calculate the predetermined time T based on the weight of the food F to be processed measured by the weight sensor.

[0099] Next, the control unit 70 determines whether a start signal generated based on user input has been received (step S4). If the determination is made that no start signal has been received (No), the determination process is repeated, and the system enters a standby state. The user places the food F to be processed on the upper surface of the metal plate member 30, sets a predetermined time T, and then uses the input device 60 to start the operation (e.g., pressing the start button on the touch panel). If the determination in step S4 indicates that a start signal issued due to the user's operation has been received (Yes), the cooling of the storage unit 20 begins in rapid cooling mode, and the timer is started.

[0100] As a rapid cooling mode, the control unit 70 controls the cooling unit in a rapid cooling mode to quickly cool the freezer compartment 6A. Specifically, the control unit 70 turns on the compressor 52 at its normal maximum output (step S6) and turns on the cooling fan 14 (step S8). Furthermore, it controls the refrigeration compartment damper 16 to close to prevent cold air passing through the evaporator 12 from flowing towards the refrigeration compartment 6B (step S10). If a mechanism exists to open and close the first flow path 10A and the second flow path 10B, this mechanism is opened, thus connecting the first flow path 10A and the second flow path 10B.

[0101] Therefore, the cold air that has just passed through the evaporator 12 flows from the first flow path 10A to the second flow path 10B, and flows into the receiving section 20 via the rapid cooling nozzle 40. The cold air flowing into the receiving section 20 blows onto the food F to be processed and the metal plate member 30, and the food F to be processed is cooled evenly and rapidly.

[0102] Furthermore, after initiating rapid cooling mode, the control unit 70 determines whether the reporting time point has been reached (step S12). As the reporting time point, after initiating rapid cooling mode, it determines whether a predetermined time T has elapsed. In this determination, if it is determined that the predetermined time T has not elapsed (No) based on timer information, the determination process is repeated, and the system enters a standby state. If it is determined through step S12 that the predetermined time T has elapsed (Yes), the following control is performed: a report is made that the food item F to be processed has become processable (step S14). The report of becoming processable can be delivered using images and sound. Based on this report, the user can remove the food item F from the storage unit 20 and proceed with the scheduled processing of the food item F.

[0103] Next, the control unit 70 determines whether the food to be processed, F, has been removed from the storage unit 20 (step S16). Assuming that the lower door 8A was opened or closed after the report indicated the freezer compartment was ready for processing, there is a high probability that the food to be processed, F, was removed. Therefore, the control unit 70 can use the signal from the opening / closing sensor that detects the opening and closing of the lower door 8A of the freezer compartment 6A to determine whether the food to be processed, F, was removed from the storage unit 20. Specifically, if the lower door 8A is opened or closed within a constant time after the report indicated the freezer compartment was ready for processing, there is a high probability that the food to be processed, F, was removed. Therefore, in addition to the signal from the opening / closing sensor, the determination can also be made based on the elapsed time following the report from the timer. Furthermore, it is also possible to identify whether the food to be processed, F, was removed from the storage unit 20 using an image from the imaging device.

[0104] If, after determining in step S16 that no food item F has been removed from the storage section 20 (No), the system enters a standby state to continue reporting. If, after determining in step S16 that food item F has been removed from the storage section 20 (Yes), the control unit 70 stops reporting (step S18) and switches to another cooling mode to control the refrigerator 2 (step S20). This allows the refrigerator 2 to perform various other functions. The storage section 20 can also be effectively utilized as a storage area for the freezer compartment 6A.

[0105] As described above, the refrigerator 2 according to this embodiment includes: a storage section 20, a cooling section that supplies cold air to the storage section 20 for cooling, a control section that controls the cooling section, and a metal plate member 30 disposed on the storage section 20. When the food to be processed F is placed on the upper surface of the metal plate member 30, the control section controls the cooling section to start cooling of the storage section 20 in a rapid cooling mode. After the rapid cooling mode has started, when the reporting time point is reached, the control section reports that the food to be processed F has become a processable state in which processing that is not easy to be carried out at room temperature can be performed on the food to be processed F.

[0106] According to this embodiment, the metal plate member 30 is also cooled along with the food F to be processed by the cold air supplied to the storage section 20. Therefore, the food F to be processed, placed on the upper surface of the metal plate member 30, is cooled by the supplied cold air, and the lower area, which is difficult for the cold air to reach, is effectively cooled by the metal plate member 30. Thus, the food F to be processed can be cooled uniformly, and the entire surface of the food to be processed and its surrounding area can be uniformly frozen. Therefore, a refrigerator can be provided that cools the food to be processed, rapidly transforming it into a state where various processing methods that are difficult to perform at room temperature can be applied.

[0107] Furthermore, in the case where a predetermined time T is set or a predetermined time T is selected from a plurality of pre-set candidate times based on the signal from the input device 60 as the time corresponding to the reporting time point, it is possible to determine the appropriate time T corresponding to the type, weight, etc. of the food F to be processed, and accurately report that it has become processable.

[0108] (Modified Example)

[0109] exist Figure 5In the control process shown, when a start signal is issued by the user, cooling of the storage unit 20 begins in rapid cooling mode, but this is not limited to this. It is also possible to control the cooling of other compartments, such as the refrigerator compartment 6B, to continue cooling of those compartments when a start signal is issued by the user, and then, once those compartments reach a predetermined temperature below a certain level, only cooling of the storage unit 20 and the freezer compartment 6A is performed in rapid cooling mode. Furthermore, it is also possible to control defrosting of the evaporator 12 to be prioritized when a start signal is issued by the user during defrosting control.

[0110] exist Figure 5 In the control process shown, a predetermined time T has elapsed since the start signal based on user input was received, but this is not a limitation. For example, if a temperature sensor is provided to measure the surface temperature of the food F to be processed, the predetermined time T can also be used as the reporting time point, which is determined from the time the measured value of the temperature sensor indicates that the food F to be processed has reached the latent heat range temperature.

[0111] exist Figure 5 In the control process shown, when cooling the food F to be processed, the cooling unit is controlled to cool the freezer compartment 6A in a normal rapid cooling mode. This normal rapid cooling mode typically cools the freezer compartment 6A to -18 degrees Celsius. However, not limited to this cooling control, the control unit 70 can also control the cooling unit to perform a stronger cooling than the normal rapid cooling mode. For example, by performing a stronger cooling than the normal rapid cooling mode, the freezer compartment 6A can be cooled to -24 degrees Celsius. Thus, when cooling the storage unit 20, by performing a stronger cooling than the normal rapid cooling mode, the food F to be processed can be made processable more quickly.

[0112] (The tilt of the rapid cooling nozzle and the flow of cold air)

[0113] Figure 6A This is a side sectional view showing the blowing state of cold air when the central axis of the rapid cooling nozzle is arranged parallel to the upper surface of the metal plate member. Figure 6B This is a side sectional view showing the blowing state of cold air when the central axis of the rapid cooling nozzle is configured at an angle of 5 degrees relative to the upper surface of the metal plate member. Figure 6C This is a side sectional view showing the blowing state of cold air when the central axis of the rapid cooling nozzle is configured at an angle of 31 degrees relative to the upper surface of the metal plate member. Figure 6D This is a side sectional view showing the blowing state of cold air when the central axis of the rapid cooling nozzle is configured at a 46-degree angle relative to the upper surface of the metal plate member.

[0114] Next, refer to Figures 6A to 6D The relationship between the tilt of the rapid cooling nozzle and the flow of cold air will be explained. As described above, although cold air is blown out from the upper rear side of the receiving part 20 towards the lower front side and obliquely downward through the rapid cooling nozzle 40, in order to properly cool the food to be processed and the metal plate member and to properly make the food to be processed into a processable state, it is important that the tilt of the rapid cooling nozzle, that is, the angle of the blowing center axis CL of the rapid cooling nozzle 40 relative to the upper surface of the metal plate member 30, is important.

[0115] Therefore, in the refrigerator described in the above-described embodiment, various modifications were made to the tilt of the rapid cooling nozzle 40, and cold air was blown out. Colored microparticles were added to the gas to make it visible, and images were taken to obtain... Figures 6A to 6D The test results are shown in the figure. In the figure, the dotted area enclosed by the dashed line represents the visualized gas flow. Furthermore, the food to be processed F was actually placed at various positions in the receiving section 20 to verify the cooling effect of the tilt of the rapid cooling nozzle 40.

[0116] With the blowing center axis CL of the rapid cooling nozzle 40 configured to be parallel to the upper surface of the metal plate member 30, in other words, with θ = 0, as Figure 6A As shown, the gas flows in the upper region of the receiving section 20, mainly blowing towards the front inner surface of the receiving section 20. Therefore, it can be seen that without sufficient cold air blowing onto the food to be processed F and the metal plate member 30, adequate cooling cannot be achieved. In particular, it can be seen that the cooling of the food to be processed F and the metal plate member 30 is insufficient in the rear region of the receiving section 20.

[0117] When the blowing center axis CL of the rapid cooling nozzle 40 is configured at an angle of 5 degrees relative to the upper surface of the metal plate member 30, in other words, when θ = 5 degrees, as Figure 6B As shown, with Figure 6A Compared to the parallel case shown, the cold air also flows in the middle and lower regions of the storage section 20 in the height direction. The cold air mainly blows onto the front region of the upper surface of the metal plate member 30, but because the metal plate member 30 has high thermal conductivity, the entire metal plate member 30 becomes effectively cold. Considering the cooling of the food F to be processed, which is located at the rear of the storage section 20, this angle of approximately 5 degrees is considered to be the minimum tilt (the minimum value of angle θ).

[0118] When the blowing center axis CL of the rapid cooling nozzle 40 is configured at an angle of 31 degrees relative to the upper surface of the metal plate member 30, in other words, when θ = 31 degrees, as Figure 6CAs shown, the cold air is mainly blown towards the rear area of ​​the receiving part 20. Therefore, although the cold air is mainly blown onto the rear area of ​​the upper surface of the metal plate member 30, the entire metal plate member 30 becomes cold due to its high thermal conductivity.

[0119] The gas blown from the upper rear side of the receiving section 20 towards the lower front side and then diagonally downwards bounces off the metal plate member 30 and travels obliquely upwards and forwards. Therefore, the food F to be processed, arranged from the lower side in the middle to the front of the receiving section in the front-rear direction, is cooled from below. There is sufficient space above the receiving section 20, so the cold air traveling obliquely upwards and forwards expands as it travels, effectively cooling the area from the middle to the upper side of the food F in the height direction. When multiple food items F are arranged in the receiving section 20, it is possible that the area located at the front is not adequately cooled. However, the cold air bouncing off the cooled metal plate member 30 flows obliquely upwards and forwards, effectively cooling the food F from below.

[0120] In this embodiment, the cold air bounces off the metal plate-shaped member 30, which has become cold, and continues to travel upwards and forwards at a low temperature. Therefore, sufficient cooling of the food F to be processed can be achieved. If the cold air does not have the metal plate-shaped member 30 and bounces off the bottom surface of the resin-made receiving part 20, where the temperature hardly drops, the gas temperature would rise, and sufficient cooling could not be expected.

[0121] When the blowing center axis CL of the rapid cooling nozzle 40 is configured at an angle of 46 degrees relative to the upper surface of the metal plate member 30, in other words, when θ = 46 degrees, as Figure 6D As shown, with Figure 6C Compared to the case where θ = 31 degrees, the cold air is blown towards the rearward area of ​​the storage section 20. The metal plate member 30 has high thermal conductivity, so although the entire metal plate member 30 becomes cold, considering the cooling of the food F to be processed located at the front of the storage section 20, the angle of approximately 46 degrees is considered to be the maximum tilt (the maximum value of angle θ).

[0122] As described above, the blowing center axis CL of the rapid cooling nozzle 40 is preferably configured at an angle of 5 degrees or more and 46 degrees or less relative to the upper surface of the metal plate member 30; in other words, 5 degrees ≤ θ ≤ 46 degrees. Furthermore, considering test results not illustrated, from the viewpoint of rapidly cooling the food to be processed F disposed near the front or rear end of the storage section 20, it is more preferable to configure it at an angle of 15 degrees or more and 30 degrees or less; in other words, 15 degrees ≤ θ ≤ 30 degrees.

[0123] By configuring the blowing center axis CL of the rapid cooling nozzle 40 at an angle relative to the upper surface of the metal plate member 30 within the aforementioned range, cold air can be appropriately blown onto the food to be processed F disposed in the storage section 20 and the metal plate member 30, so that the food to be processed F can be quickly made into a processable state without reducing the quality of the food to be processed F. In addition, the above description shows the test results when cold air is blown from the rear upper side of the storage section 20 towards the front lower side and obliquely downward, but it can be assumed that the same test results are obtained when the front upper side of the storage section 20 is reversed and cold air is blown from the rear lower side and obliquely downward.

[0124] (The total projected area of ​​the food to be processed relative to the area of ​​the metal plate component)

[0125] Figure 7 (a) is a side sectional view of the storage section on which the metal plate member is placed. Figure 7 (b) represents the projected area of ​​the food to be processed placed on the upper surface of the metal plate member when viewed from above, and the area of ​​the upper surface of the metal plate member. Figure 7 (a) Top view of CC. Next, refer to Figure 7 The preferred range of the total projected area of ​​the food to be processed F relative to the area of ​​the upper surface of the metal plate member 30 will be explained.

[0126] Considering the energy consumption of cooling the storage section 20 in rapid cooling mode, from the viewpoint of efficiently cooling the food to be processed F, it is preferable that the total projected area of ​​the food to be processed F placed on the upper surface of the metal plate member 30 when viewed from above is more than 20% of the area of ​​the upper surface of the metal plate member 30.

[0127] On the other hand, if a large amount of food F to be processed is placed on the upper surface of the metal plate member 30, the exposed portion of the metal plate member 30 will be reduced, and the upper surface of the metal plate member 30 may not be adequately cooled by sufficient airflow. Since the metal plate member 30 has high thermal conductivity, it is not necessary to blow air onto the entire upper surface of the metal plate member 30. However, it is preferable that the total projected area of ​​the food F to be processed placed on the upper surface of the metal plate member 30 when viewed from above is less than 70% of the area of ​​the upper surface of the metal plate member 30.

[0128] As described above, when the total projected area of ​​the food to be processed F placed on the upper surface of the metal plate member 30 in a top view is between 20% and 70% of the area of ​​the upper surface of the metal plate member 30, the food to be processed F can be cooled efficiently, and not only is the food to be processed F sufficiently cooled, but the metal plate member 30 is also sufficiently cooled, and the food to be processed F can be cooled uniformly.

[0129] (Example 1)

[0130] Figure 8 This is a graph illustrating the test results 1, where meat was used as the food to be processed. The meat (Example) was cut with a kitchen knife into a processable state after being rapidly cooled in the storage compartment containing the meat (Comparative Example), and the meat was not cooled (Comparative Example). Chicken thigh pieces were used as the meat. Next, refer to… Figure 8 Example 1 describes the use of meat as the food to be processed.

[0131] As a comparative example, meat pieces at room temperature were prepared. Furthermore, one evaluator cut the room-temperature meat piece five times and measured the time required for each cut. In another example, meat pieces were prepared as follows: the meat piece was placed on a metal plate-like member 30 within the storage section 20 and cooled in a rapid cooling mode for 15 minutes to reach a workable state. Furthermore, three evaluators cut the workable meat piece five times and measured the time required for each cut. All meat pieces used in the tests were of substantially the same size and shape.

[0132] For the room-temperature meat block used as a comparative example, the meat block deformed and was very difficult to cut when cut with a kitchen knife, and the reviewers gave it a rating of "difficult to cut" (×). The time required to cut the room-temperature meat block was 69 seconds. For the meat block used as an example, which was cooled in a rapid cooling mode for 15 minutes to become ready for cutting, all reviewers gave it a rating of "easy to cut" (○). The time required to cut the ready-to-cut meat block was 35 seconds, 37 seconds, and 37 seconds, respectively. Therefore, the reduction rate of time required to cut compared to the room-temperature condition was 49% (=(69-35) / 69×100), 46% (=(69-37) / 69×100), and 46% (=(69-37) / 69×100), respectively.

[0133] According to Example 1, it was demonstrated that when meat placed on the upper surface of a metal plate-like member is cooled in a rapid cooling mode, the surface and surrounding area of ​​the meat are frozen or slightly frozen, while the interior areas remain unfrozen, resulting in a processable state. This allows meat that is difficult to cut at room temperature to be easily cut. Thus, by making meat that is difficult to cut at room temperature processable, it can be cut in a shorter time than at room temperature, thereby effectively reducing the burden of cooking.

[0134] (Example 2)

[0135] <Part 1>

[0136] Figure 9AThis is Figure 2 (1), which shows the results of an experiment where dairy products were used as the food to be processed. The experiment involved cutting a kitchen knife into a dairy product that had been rapidly cooled and thus rendered processable (Example) and a dairy product that had not been cooled (Comparative Example). The amount of dairy product adhering to the knife blade was compared. For a more detailed description, cream cheese was used as the dairy product. Next, refer to... Figure 9A Example 2 (1) describes the use of dairy products as the food to be processed.

[0137] As a comparative example, three different dairy products from different manufacturers were prepared at room temperature. As an example, the dairy products were prepared as follows: the same three dairy products were placed on a metal plate-like member 30 within the storage section 20 and cooled in a rapid cooling mode for 15 minutes to achieve a feasible state. Furthermore, the prepared dairy products (comparative example, example) were cut in half with a kitchen knife, and the amount of dairy product adhering to the knife used for cutting was verified.

[0138] As a result of the verification, it was found that, among all three types of dairy products, the amount of dairy product in a workable state adhering to the cutting tool was significantly less than that of dairy product at room temperature. Therefore, it was confirmed that cooling the dairy product placed on the upper surface of the metal plate component using a rapid cooling mode results in a workable state where the surface and surrounding areas of the dairy product are frozen or slightly frozen, but not frozen in the inner areas. This, in turn, further suppresses the amount of dairy product adhering to the cutting tool when it is inserted, compared to the case at room temperature.

[0139] <Part 2>

[0140] Figure 9B This is a graph representing the test results 2 (2) of a study using dairy products as the food to be processed, verifying whether dairy products that had been rapidly cooled and made into a processable state (Example) and dairy products that had not been cooled (Comparative Example) could be sliced ​​with a kitchen knife. Cream cheese was used as the dairy product for a more detailed description. Next, refer to... Figure 9B Example 2 (2) describes the use of dairy products as the food to be processed.

[0141] As a comparative example, two dairy products from different manufacturers were prepared at room temperature. As an example, the following dairy products were prepared: the two identical dairy products were placed on a metal plate-like member 30 within the storage section 20 and cooled in a rapid cooling mode for 15 minutes to make them ready for implementation. Furthermore, a test was conducted to verify whether these dairy products (comparative example, example) could be sliced ​​using a kitchen knife.

[0142] As a result, dairy products in a workable state can be easily sliced ​​with a kitchen knife. On the other hand, dairy products at room temperature will break in shape if cut with a kitchen knife, making slicing impossible. Therefore, it has been demonstrated that when dairy products placed on the upper surface of a metal plate-like component are cooled in a rapid cooling mode, the surface and surrounding areas of the dairy product are frozen or slightly frozen, while the interior areas are not frozen, thus hardening the exterior and making slicing easy.

[0143] As can be seen from Examples 1 and 2 of 2, by making dairy products that are difficult to cut by adhering to the knife at room temperature into a processable state, the amount of dairy products adhering to the knife is suppressed and they can be cut. Therefore, the burden of cooking can be effectively reduced.

[0144] (Example 3)

[0145] Figure 10 Figure 3 shows the results of an experiment where onions were used as the food to be processed. The onion-containing storage compartment was cooled for 15, 20, and 25 minutes using a rapid cooling mode, and the state of the juices and gases released from the onions was evaluated. Next, refer to... Figure 10 Example 3 describes the use of onions as the food to be processed.

[0146] An onion was cut in half, and half an onion chunk was prepared. Half an onion chunk at room temperature was used as a comparative example. Furthermore, two sets of one half-onion chunk were prepared and placed on the metal plate-like component 30 within the storage section 20, resulting in Sample 1, which was cooled for 15 minutes in rapid cooling mode, and Sample 2, which was cooled for 20 minutes. Additionally, three sets of two half-onion chunks were prepared and placed on the metal plate-like component 30 within the storage section 20, resulting in Sample 3, Sample 4, and Sample 5, which were cooled for 15 minutes, 20 minutes, and 25 minutes in rapid cooling mode. Furthermore, the eye irritation at a distance of 30 cm from the onion was verified for both the comparative example and Samples 1-5.

[0147] For the comparative onion at room temperature, it was found that it became irritating to the eyes at a distance of 30 cm. For samples 1-5 that had been cooled, it was confirmed that, except for sample 3, none were irritating to the eyes at a distance of 30 cm (judgment ○). This demonstrates that by performing sufficient cooling corresponding to the amount (volume) of the onion using a rapid cooling mode, a processable state can be achieved where the surface and surrounding areas of the onion are frozen or slightly frozen, but not frozen in the interior areas. This further suppresses the amount of juice and gas released from the cut surface compared to room temperature. Furthermore, although the interior areas of the onion are not frozen, the reduction in temperature and localized micro-freezing suppress the production of juice and gas.

[0148] In this way, the onion placed on the upper surface of the metal plate is cooled in a rapid cooling mode, resulting in a processable state where the surface and surrounding area of ​​the onion are frozen or slightly frozen, but not frozen in the interior. This suppresses the amount of juice and gas released from the onion at room temperature, making it easier to cut, as it is difficult to cut. Therefore, the burden of cooking can be effectively reduced.

[0149] (Example 4)

[0150] In Example 4, meat, particularly beef, was used as the food to be processed, and experiments related to tendon cutting were conducted. For meat at room temperature, tendon cutting is required individually using knives such as kitchen knives and utensils such as serrated forks or dinner forks, which requires considerable labor and time. As an example, the meat was prepared as follows: the meat was placed on a metal plate-like member 30 within the storage section 20 and cooled in a rapid cooling mode for 45 minutes and 60 minutes to reach a workable state.

[0151] For all meat that has been prepared for processing, the tendons can be easily cut without the use of knives or utensils simply by kneading the meat placed in the plastic bag from the outside. In Example 4, the cooling process is longer than in Examples 1-3, so it can be considered that the food to be processed is in a slightly frozen state until the inside is frozen. Therefore, it can be considered that tendons can be easily cut. The food to be processed is not completely frozen inside, so no leakage occurs. In any case, it can be considered that the uniform cooling using the metal plate member 30 makes a significant contribution. In fact, when the meat that has been tendon-cut according to Example 4 is grilled, the meat does not warp, resulting in very tender grilled meat.

[0152] In this way, the meat placed on the upper surface of the metal plate is cooled rapidly and made into a processable state, allowing the tendons to be cut off by hand kneading the meat without the use of knives or utensils. Therefore, the burden of cooking can be effectively reduced.

[0153] The embodiments and implementation methods of this utility model have been described, but the disclosed content can also be changed in terms of structural details. The combination and order of elements of the embodiments and implementation methods can be changed without departing from the scope and concept of this utility model.

Claims

1. A refrigerator characterized by comprising: have: Storage Department; A cooling unit that supplies cold air to the receiving unit and cools it; A control unit that controls the cooling unit; and A metal plate-shaped component is disposed in the storage section. With the food to be processed placed on the upper surface of the metal plate member, the control unit controls the cooling unit to start cooling of the storage unit in a rapid cooling mode. After the rapid cooling mode is initiated, at the reporting time point, the control unit reports that the food has become a processable state, capable of being processed at room temperature in a manner that is not easily performed at room temperature.

2. The refrigerator according to claim 1, characterized in that, The cold air generated by the cooling section is blown out from the upper side to the lower side inside the receiving section. Part of the cold air blows onto the food to be processed, and part of the cold air blows onto the upper surface of the metal plate member.

3. The refrigerator according to claim 2, characterized in that, The cold air generated by the cooling unit is blown out from the upper rear side of the housing unit toward the lower front side and then diagonally downward via a rapid cooling nozzle.

4. The refrigerator according to claim 3, characterized in that, The blowing center axis of the rapid cooling nozzle is configured at an angle of 5 degrees or more and 46 degrees or less relative to the upper surface of the metal plate member.

Images