Refrigerator

Abstract

To make the texture of rice stored in a refrigerator more proper.SOLUTION: Provided is a refrigerator that includes a housing, a cooling unit, and a control unit. The housing includes a storage part capable of storing a stored object. The cooling unit cools the storage unit. The control unit is capable of selectively executing a normal operation and a cooked rice storage operation as the cooling operation related to the storage unit. The normal operation includes a normal process in which the stored object can be cooled toward a target temperature equal to or higher than a freezing point. The cooked rice storage operation includes a first step of cooling the stored object toward the target temperature, and a second step of storing the stored object in a predetermined temperature zone after the first step. In the first step, the stored object is cooled to the target temperature by delaying temperature decrease of the stored object compared to in the normal step.SELECTED DRAWING: Figure 5

Description

Technical Field

[0001] Embodiments of the present invention relate to a refrigerator.

Background Art

[0002] A refrigerator having a storage section such as a chilled compartment that can be cooled to a temperature lower than that of a refrigerating compartment is known. Refrigeration control is provided for the purpose of bringing out the deliciousness of food by storing the food at a temperature lower than that of the refrigerating compartment. By the way, when reheating rice (food) stored in a refrigerator, it sometimes sticks together more than necessary.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] The problem to be solved by the present invention is to provide a refrigerator capable of making the texture of food stored in the refrigerator more appropriate.

Means for Solving the Problems

[0005] The refrigerator according to the embodiment includes a housing, a cooling section, and a control section. The housing includes a storage section capable of accommodating stored items. The cooling section cools the storage section. The control section can selectively execute a normal operation and a rice storage operation as cooling operations related to the storage section. The normal operation includes a normal process capable of cooling the stored items toward a target temperature above the freezing point. The rice storage operation includes a first step capable of cooling the stored items toward the target temperature and a second step of storing the stored items in a predetermined temperature range after the first step. The first step cools the stored items to the lower limit temperature while delaying the decrease in the temperature of the stored items compared to the normal process.

Brief Description of the Drawings

[0006]

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Figure 6

Figure 7

Figure 8

Figure 9

Figure 10

Figure 11

Modes for Carrying Out the Invention

[0007] Hereinafter, the refrigerator of the embodiment will be described with reference to the drawings. In the following description, the same reference numerals are given to configurations having the same or similar functions. And the redundant description of those configurations may be omitted. In this specification, based on the direction in which the refrigerator is viewed from a user standing in front of the refrigerator, the left and right are defined, and the side closer to the user standing in front of the refrigerator as viewed from the refrigerator is defined as "front", and the far side as "rear".

[0008] "Based on XX" means "based on at least XX", and may include cases where it is based on XX in addition to other elements. "Based on XX" is not limited to directly using XX, and may also include cases based on something obtained by performing operations or processing on XX. "XX or YY" is not limited to either XX or YY, and may also include both XX and YY. "XX" and "YY" are arbitrary elements (e.g., arbitrary information).

[0009] In the following description, "average temperature" may be read as "central temperature". The "central temperature" is the value obtained by adding the maximum value (or upper limit value) and the minimum value (or lower limit value) of the target temperature range and dividing by 2. However, the "central temperature" may be calculated excluding outliers that may occur, for example, when switching between the cooling control of the refrigerator compartment and the cooling control of the freezer compartment described later.

[0010] (First Embodiment) Even when stored in a refrigerator, some foods undergo aging. In this embodiment, in order to adjust the progress of aging of such foods, in the chilled compartment of the refrigerator, the foods taken in from the outside are cooled and stored. In the process, the period during which the food is placed in the desired temperature range is adjusted. This storage process includes a first step in which the cooling unit is controlled to cool the stored item at a rate slower than the cooling rate during normal operation so as to lower the temperature of the stored item towards the target temperature, which is the lower limit temperature of the first temperature range, and a second step after the first step in which cooling in a second temperature range where at least the lower limit temperature is lower than the lower limit temperature of the first temperature range is possible. This embodiment aims to make the texture of the foods stored in the refrigerator more appropriate.

[0011] Note that cooked rice is an example of an aging food. Cooked rice has starch, and the starch ages depending on the storage environment. The above first step is an example of a step of aging starch (referred to as "starch aging control"). After the first step, the second step is an example of a step of maintaining a predetermined temperature (e.g., -1°C) for a predetermined time.

[0012] [1. Overall Configuration of the Refrigerator] Referring to FIGS. 1 to 9, the refrigerator 1 of the first embodiment will be described. First, the overall configuration of the refrigerator 1 will be described. FIG. 1 is a front view showing the refrigerator 1. FIG. 2 is a cross-sectional view taken along line F2-F2 of the refrigerator 1 shown in FIG. 1. As shown in FIGS. 1 and 2, the refrigerator 1 includes, for example, a housing 10, a plurality of doors 20, an operation panel 30, a flow path forming component 40, a cooling unit 50, and a control board 100.

[0013] The housing 10 has an upper wall 11, a lower wall 12, left and right side walls 13, 14, and a rear wall 15. The upper wall 11 and the lower wall 12 extend substantially horizontally. The left and right side walls 13, 14 stand up upward from the left and right ends of the lower wall 12 and are connected to the left and right ends of the upper wall 11. The rear wall 15 stands up upward from the rear end of the lower wall 12 and is connected to the rear end of the upper wall 11.

[0014] As shown in FIG. 2, the housing 10 has, for example, an inner box 10a, an outer box 10b, and a heat insulating portion 10c. The inner box 10a is a member that forms the inner surface of the housing 10. The outer box 10b is a member that forms the outer surface of the housing 10. The outer box 10b is formed to be slightly larger than the inner box 10a and is disposed outside the inner box 10a. A heat insulating portion 10c containing a foamed heat insulating material such as urethane foam is provided between the inner box 10a and the outer box 10b.

[0015] A plurality of storage chambers 17 are provided inside the housing 10. The plurality of storage chambers 17 include, for example, a refrigerating chamber 17A, a chilled chamber 17B, a vegetable chamber 17C, an ice making chamber 17D, a small freezing chamber 17E, and a main freezing chamber 17F. For example, the refrigerating chamber 17A is arranged at the topmost part, the vegetable chamber 17C is arranged below the refrigerating chamber 17A, the ice making chamber 17D and the small freezing chamber 17E are arranged below the vegetable chamber 17C, and the main freezing chamber 17F is arranged below the ice making chamber 17D and the small freezing chamber 17E. However, the arrangement of the storage chambers 17 is not limited to the above example. The housing 10 has an opening on the front side of each storage chamber 17 that enables the entry and exit of food into and out of each storage chamber 17.

[0016] The chilled chamber 17B is provided below a part of the refrigerating chamber 17A. The chilled chamber 17B is at least partially partitioned from the refrigerating chamber 17A by, for example, shelves and walls. The chilled chamber 17B is located below the refrigerating chamber 17A, where cold air can easily flow in, and is located near the refrigerating cooler 61 (described later) compared to the refrigerating chamber 17A, so it is cooled to a lower temperature than the refrigerating chamber 17A. The chilled chamber 17B is an example of a "storage section". Note that the refrigerator 1 may have a partial chamber cooled to a partial temperature range (about -4°C to -2°C) or a temperature-switching chamber whose temperature can be switched in a plurality of temperature ranges instead of the chilled chamber 17B.

[0017] 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 substantially horizontal direction, respectively. The first partition wall 18 is located between the refrigerating chamber 17A (chilled chamber 17B) and the vegetable chamber 17C, and partitions between the refrigerating chamber 17A (chilled chamber 17B) and the vegetable chamber 17C. On the other hand, the second partition wall 19 is located between the vegetable chamber 17C and the ice-making chamber 17D and the small freezing chamber 17E, and partitions between the vegetable chamber 17C and the ice-making chamber 17D and the small freezing chamber 17E. The second partition wall 19 includes, for example, a foamed heat insulating material and has heat insulating properties. The first partition wall 18 is formed of, for example, synthetic resin and has less heat insulating properties than the second partition wall 19.

[0018] The openings of the plurality of storage chambers 17 are closably closed by a plurality of doors 20. The plurality of doors 20 include, for example, left and right refrigerating chamber doors 20Aa, 20Ab that close the opening of the refrigerating chamber 17A, a chilled chamber door 20B that closes the opening of the chilled chamber 17B, a vegetable chamber door 20C that closes the opening of the vegetable chamber 17C, an ice-making chamber door 20D that closes the opening of the ice-making chamber 17D, a small freezing chamber door 20E that closes the opening of the small freezing chamber 17E, and a main freezing chamber door 20F that closes the opening of the main freezing chamber 17F. The chilled chamber door 20B is provided inside the refrigerating chamber 17A compared to the refrigerating chamber doors 20Aa, 20Ab (see FIG. 2). The chilled chamber door 20B may be of a type that is provided integrally with the chilled chamber container 36B (described later) and is pulled forward integrally with the chilled chamber container 36B, or may be of a type that is opened by rotating around a hinge provided adjacent to the chilled chamber 17B.

[0019] The operation panel 30 is provided on the door 20 (for example, the left refrigerator door 20Aa) (see FIG. 1). The operation panel 30 receives user input operations such as changing the set temperature range of the refrigerator 1 and changing the operation mode. Examples of input operations include contact operations on the panel and voice input. The operation panel 30 is an example of an "operation unit". The operation panel 30 includes, for example, a button 31 that receives the start and stop of the control mode of the "rice storage operation" described later, and a button 32 that receives the selection of various settings in the control mode of the "rice storage operation". However, the operations of starting and stopping the control mode and selecting the settings may be input from the user's mobile terminal or smart speaker via the network instead of the operation panel 30.

[0020] As shown in FIG. 2, the plurality of shelves 35 are provided in the refrigerator compartment 17A. The plurality of containers 36 include a chilled compartment container 36B provided in the chilled compartment 17B, first and second vegetable compartment containers 36Ca, 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, 36Fb provided in the main freezer compartment 17F. Here, the "container" includes a member with a shallow bottom such as a tray.

[0021] The flow path forming component 40 is disposed inside the housing 10. The flow path forming component 40 includes a first duct component 41 and a second duct component 42.

[0022] The first duct component 41 is provided along the rear wall 15 of the housing 10 and extends in the vertical direction. The first duct component 41 extends, for example, from the rear of the lower end of the vegetable compartment 17C to the rear of the upper end of the refrigerating compartment 17A. A first duct space D1, which is a passage through which cold air (air) flows, is formed between the first duct component 41 and the rear wall 15 of the housing 10. The first duct component 41 has a plurality of refrigerating compartment cold air outlets 41a, a chilled compartment cold air outlet 41b, and a cold air return port 41c. The plurality of refrigerating compartment cold air outlets 41a are provided at a plurality of height positions above the chilled compartment 17B. The plurality of refrigerating compartment cold air outlets 41a open into the refrigerating compartment 17A. The cold air flowing through the first duct space D1 is blown out from the refrigerating compartment cold air outlets 41a into the refrigerating compartment 17A. The chilled compartment cold air outlet 41b opens into the chilled compartment 17B. The cold air flowing through the first duct space D1 is blown out from the chilled compartment cold air outlet 41b into the chilled compartment 17B. The cold air return port 41c opens into the vegetable compartment 17C. The cold air that has passed through the vegetable compartment 17C returns to the first duct space D1 from the cold air return port 41c.

[0023] The second duct component 42 is provided along the rear wall 15 of the housing 10 and extends in the vertical direction. The second duct component 42 extends, for example, from the rear of the main freezing compartment 17F to the rear of the upper ends of the ice making compartment 17D and the small freezing compartment 17E. A second duct space D2, which is a passage through which cold air (air) flows, 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 port 42b. The cold air outlet 42a opens into the ice making compartment 17D and the small freezing compartment 17E. The cold air flowing through the second duct space D2 is blown out from the cold air outlet 42a into the ice making compartment 17D and the small freezing compartment 17E. The cold air return port 42b opens into the main freezing compartment 17F. The cold air that has passed through the main freezing compartment 17F returns to the second duct space D2 from the cold air return port 42b.

[0024] The cooling unit (cooling unit) 50 cools a plurality of storage chambers 17 (refrigerator compartment 17A, chilled 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 3). Here, "cooling" means a state in which refrigerant is supplied from the compressor 80 to a cooler (refrigerating cooler 61 or freezing cooler 71 described later) corresponding to each storage chamber 17. However, "cooling" is not limited to the case where a refrigerating fan 62 or a freezing fan 72 described later is driven. For example, "cooling" includes a case where refrigerant is sent from the compressor 80 to the refrigerating cooler 61 with the drive of the refrigerating fan 62 stopped, and the temperature of the chilled compartment 17B decreases due to heat transfer between the refrigerating cooler 61 and the chilled compartment 17B.

[0025] The first cooling module 60 includes, for example, a refrigerating cooler 61 and a refrigerating fan 62. The refrigerating cooler 61 is disposed in the first duct space D1. The refrigerating cooler 61 is supplied with refrigerant compressed by the compressor 80 and cools the cold air flowing through the first duct space D1. The refrigerating cooler 61 is disposed, for example, at a height corresponding to the chilled compartment 17B.

[0026] The refrigerator fan 62 is provided, for example, at the cold air return port 41c of the first duct component 41. When the refrigerator fan 62 is driven, the air in the vegetable compartment 17C flows into the first duct space D1 from the cold air return port 41c. The air that has flowed into the first duct space D1 flows upward within the first duct space D1 and is cooled by the refrigerator cooler 61. The cold air cooled by the refrigerator cooler 61 is blown out from the plurality of refrigerator compartment cold air outlets 41a into the refrigerator compartment 17A and from the chilled compartment cold air outlet 41b into the chilled compartment 17B. The cold air blown out into the refrigerator compartment 17A and the chilled compartment 17B flows through the refrigerator compartment 17A and the chilled compartment 17B respectively, and then returns to the cold air return port 41c again, for example, via the vegetable compartment 17C. Thereby, the cold air flowing through the refrigerator compartment 17A, the chilled compartment 17B, and the vegetable compartment 17C is circulated within the refrigerator 1, and the refrigerator compartment 17A, the chilled compartment 17B, and the vegetable compartment 17C are cooled. An openable and closable lid 114 (see FIG. 4) is provided at the chilled compartment cold air outlet 41b. When raising the temperature of the chilled compartment 17B by purpose-specific control described later, the chilled compartment cold air outlet 41b may be in a closed state where the lid 114 is closed under the control of the control unit 101.

[0027] On the other hand, the second cooling module 70 includes, for example, a freezer cooler 71 and a freezer fan 72. The freezer cooler 71 is disposed in the second duct space D2. The freezer cooler 71 is supplied with a refrigerant compressed by a compressor 80 and cools the cold air flowing through the second duct space D2.

[0028] The freezing fan 72 is provided, for example, at the cold air return port 42b of the second duct component 42. When the freezing fan 72 is driven, the air in the main freezer compartment 17F flows into the second duct space D2 from the cold air return port 42b. The air that has flowed into the second duct space D2 flows upward in the second duct space D2 and is cooled by the freezing cooler 71. The cold air cooled by the freezing 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 that has flowed 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 again via the main freezer compartment 17F. As a result, the cold air flowing through the ice making compartment 17D, the small freezer compartment 17E, and the main freezer compartment 17F circulates in the refrigerator 1, and the ice making compartment 17D, the small freezer compartment 17E, and the main freezer compartment 17F are cooled.

[0029] The compressor 80 is provided, for example, in the machine room 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 sent to the refrigerating cooler 61 and the freezing cooler 71 via a condenser 91 (described later) and the like.

[0030] [2. Refrigeration cycle device] FIG. 3 is a diagram showing an example of the configuration of the refrigeration cycle device 90. The refrigeration cycle device 90 includes a condenser 91, a dryer 92, a three-way valve 93, and capillary tubes 94, 95 in the order of the refrigerant flow. Specifically, the condenser 91 and the dryer 92 are connected to the high-pressure discharge port of the compressor 80 in sequence via a connection pipe 96. A three-way valve 93 is connected to the discharge side of the dryer 92. The three-way valve 93 has one inlet to which the dryer 92 is connected and two outlets.

[0031] Of one of the two outlets of the three-way valve 93, the capillary tube 94 on the refrigeration side and the refrigeration cooler 61 are connected in sequence. The refrigeration cooler 61 is connected to the compressor 80 via the refrigeration side suction pipe 97 which is a connecting pipe. Of the two outlets of the three-way valve 93, the capillary tube 95 on the freezing side and the freezing cooler 71 are connected in sequence to the other outlet. The freezing cooler 71 is connected to the compressor 80 via the freezing side suction pipe 98 which is a connecting pipe. A check valve 99 is provided between the freezing cooler 71 and the compressor 80 to prevent the refrigerant from the refrigeration cooler 61 from flowing backward to the freezing cooler 71 side.

[0032] The refrigerant circulating in the refrigeration cycle device 90 is compressed by the compressor 80 to become a high-temperature, high-pressure gaseous refrigerant and flows through the flow path A. This gaseous refrigerant is radiated by the condenser 91 to become a medium-temperature, high-pressure liquid refrigerant. Then, the liquid refrigerant from which impurities such as dirt and moisture have been removed by passing through the dryer 92 enters the capillary tube 94 (or the capillary tube 95) while being throttled and controlled by the three-way valve 93. At this time, the medium-temperature, high-pressure liquid refrigerant in the capillary tube 94 (or the capillary tube 95) is depressurized while exchanging heat with the refrigerant in the refrigeration side suction pipe 97 (or the freezing side suction pipe 98). Then, the depressurized refrigerant evaporates while passing through the refrigeration cooler 61 (or the freezing cooler 71), thereby cooling the refrigeration cooler 61 (or the freezing cooler 71).

[0033] After that, the refrigerant that has become 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 flowing into the refrigeration side suction pipe 97 (or the freezing side suction pipe 98) is as low as around -10°C. This refrigerant gas exchanges heat with the refrigerant in the capillary tube 94 (or the capillary tube 95) while passing through the refrigeration side suction pipe 97 (or the freezing side suction pipe 98), and finally is heated up to about room temperature. Then, this refrigerant gas is sucked into the compressor 80 again, and the circulation of the refrigerant is completed.

[0034] In the above-described refrigeration cycle device 90, the three-way valve 93 is controlled by the control unit 101 (see FIG. 4) to select, for example, one of the flow path B and the flow path C. The flow path B is a flow path for supplying the refrigerant to the refrigerating cooler 61. The flow path C is a flow path for supplying the refrigerant to the freezing cooler 71. These two flow paths B and C merge at the confluence point D. The refrigerant flows from the confluence point D in the direction of arrow E and returns to the compressor 80.

[0035] As described above, the control unit 101 controls the three-way valve 93 to alternately switch the refrigerant flow path between the flow path B and the flow path C. When the refrigerant is flowing through the flow path B, the storage chambers 17 (refrigerating chamber 17A, chilled chamber 17B, vegetable chamber 17C) in the refrigerating temperature zone are cooled. When the refrigerant is flowing through the flow path C, the storage chambers 17 (ice-making chamber 17D, small freezing chamber 17E, main freezing chamber 17F) in the freezing temperature zone are cooled. The control unit 101, for example, allows the refrigerant to flow through the flow path B for 20 minutes to cool the storage chambers 17 in the refrigerating temperature zone (so-called refrigerating operation), and allows the refrigerant to flow through the flow path C for 40 minutes to cool the storage chambers 17 in the freezing temperature zone (so-called freezing operation). The control unit 101 alternately performs the refrigerating operation and the freezing operation.

[0036] [3. Control Unit] [3.1 Configuration Related to the Control Unit] FIG. 4 is a block diagram showing an example of a part of the configuration related to the control of the refrigerator 1. The control board 100 includes a control unit 101 configured by a computer including a timer 101a that performs microcomputer operations, time measurement, and the like. The control unit 101 may be a software functional unit realized by executing a computer program by one or more hardware processors such as a CPU (Central Processing Unit), or may be realized by hardware (for example, a circuit part; circuitry) such as an LSI (Large Scale Integration), an ASIC (Application Specific Integrated Circuit), an FPGA (Field-Programmable Gate Array), or a PLD (Programmable Logic Device). All or part of the control unit 101 may be realized by a combination of a software functional unit and hardware.

[0037] The control unit 101 controls the entire refrigerator 1. Connected to the control unit 101 are a refrigeration fan 62, a freezing fan 72, a compressor 80, a three-way valve 93, an operation panel 30, an in-cabinet camera 113, an opening / closing lid 114, a storage unit 116, and an information acquisition unit 117. The information acquisition unit 117 includes a refrigerating chamber temperature detection unit 111 and a chilled chamber temperature detection unit 112. The information acquisition unit 117 further includes at least one of the in-cabinet camera 113, a door sensor of the opening / closing lid 114, a chilled chamber weight sensor 115, and a communication control unit 118.

[0038] The refrigerating chamber temperature detection unit 111 is exposed to, for example, the refrigerating chamber 17A and detects the temperature (for example, air temperature) of the refrigerating chamber 17A.

[0039] The chilled compartment temperature detection unit 112 is exposed to, for example, the chilled compartment 17B and detects the temperature related to the chilled compartment 17B. The "temperature related to the chilled compartment" is, for example, one or more of the temperature of the food stored in the chilled compartment 17B (for example, the surface temperature of the food), the air temperature of the chilled compartment 17B, or the temperature of the member stored in the chilled compartment 17B (for example, the chilled compartment container 36B). For example, the chilled compartment temperature detection unit 112 is a contact type temperature detection unit that detects the temperature of the food stored in the chilled compartment 17B. The chilled compartment temperature detection unit 112 is an example of a detection unit that detects the state of the chilled compartment 17B (storage unit) or the target food. However, instead of providing the chilled compartment temperature detection unit 112, the control unit 101 may estimate the air temperature of the chilled compartment 17B based on the detection result of the refrigerator compartment temperature detection unit 111 and the correspondence relationship between the previously obtained air temperature of the refrigerator compartment 17A and the air temperature of the chilled compartment 17B. In this case, the refrigerator compartment temperature detection unit 111 is an example of a detection unit that detects the state of the chilled compartment 17B (storage unit) or the target food. That is, the detection unit that detects the state of the target food is not limited to one that detects the state of the target food, and may be one that detects physical quantities such as sound, light, temperature, and pressure that can estimate the state of the target food. Hereinafter, for convenience, the air temperature of the refrigerator compartment 17A is referred to as "refrigerator compartment temperature", the air temperature of the chilled compartment 17B is referred to as "chilled compartment temperature", the air temperature of the vegetable compartment 17C is referred to as "vegetable compartment temperature", and the air temperature of the main freezer compartment 17F is referred to as "freezer compartment temperature". The refrigerator 1 of the present embodiment uses the detection result of the chilled compartment temperature detection unit 112 for temperature control of the chilled compartment 17B.

[0040] The in - refrigerator camera 113 is provided, for example, in the refrigerator compartment 17A or the chilled compartment 17B (Fig. 2) and detects the temperature inside the chilled compartment 17B. In this case, the in - refrigerator camera 113 is preferably a camera having sensitivity characteristics in the infrared region (so - called infrared camera). If the in - refrigerator camera 113 has sensitivity characteristics in the infrared region, the surface temperature of the stored food ingredients can be detected. Note that the opening and closing of the chilled compartment door 20B may be detected based on the image or video captured by the in - refrigerator camera 113. In this case, the in - refrigerator camera 113 is another example of a "detection unit that detects the opening and closing of the chilled compartment door".

[0041] The opening / closing lid 114 is provided at the cold air outlet 41b of the chilled chamber. The opening / closing lid 114 is controlled by the control unit 101 to be in an open state or a closed state. Specifically, when heating the chilled chamber 17B, the opening / closing lid 114 is controlled to be in a closed state. When the opening / closing lid 114 is in a closed state, the blowing of cold air from the cold air outlet 41b of the chilled chamber to the chilled chamber 17B is blocked. A door opening / closing sensor for detecting the opening / closing of the opening / closing lid 114 may be provided.

[0042] The chilled chamber weight sensor 115 is provided on the bottom surface (see FIG. 2) of the chilled chamber 17B or the like, and detects the weight of the foodstuffs stored in the chilled chamber.

[0043] The communication control unit 118 acquires information for controlling the cooling of the storage chamber 17 by communicating with an external device. For example, it may communicate directly with the terminal device operated by the user or communicate with the terminal device via a server.

[0044] The information acquisition unit 117 acquires various information for temperature control of the refrigerator 1. For example, when implementing the control mode of "rice storage operation", the information acquisition unit 117 acquires information regarding the target food that is the target of "starch aging control" (details will be described later). The "starch aging control" may be described as starch aging control. Starch aging control is an example of special control. The information regarding the target food related to temperature may include information obtained based on the detection results of the refrigerator chamber temperature detection unit 111 or the chilled chamber temperature detection unit 112 before or after the start of starch aging control or during starch aging control. In this case, examples of the information obtained based on the detection results of the refrigerator chamber temperature detection unit 111 or the chilled chamber temperature detection unit 112 include the temperature change of the chilled chamber 17B or the target food during starch aging control after the start of starch aging control, the temperature of the chilled chamber 17B or the target food at a point during starch aging control, or information indicating the time until the chilled chamber 17B or the target food reaches a predetermined temperature. Based on the information associated with the slope (rate of change) of the temperature change calculated from the detection result of the chilled chamber 17B, it is advisable to estimate the weight of the food (rice) stored in the chilled chamber 17B. Also, the information regarding the target food related to temperature may include the detection result in the infrared region detected by the in-warehouse camera 113. Also, the information regarding the target food obtained from an external device may include, for example, the information registered by the user using an application program of a terminal device or the like. Also, the information regarding the target food may include the weight information detected by the chilled chamber weight sensor 115. It is advisable to include the information on the weight of the food stored in the chilled chamber 17B from the differential information of the detection result.

[0045] The storage unit 116 is realized by a flash memory, an EEPROM (Electrically Erasable Programmable Read-Only Memory), a ROM (read-only memory), a RAM (random access memory), or the like. The storage unit 116 stores information (for example, setting information on the execution time and standby time, etc.) necessary for the implementation of each control mode of "normal chill", "rapid chill", "storage", and "rice storage operation" described later.

[0046] [3.2 Basic Operation] Next, the basic operation of the refrigerator 1 will be described. The control unit 101 performs "refrigeration operation" and "freezing operation" as the basic operation of the refrigerator 1. The "refrigeration operation" means an operation in which the three-way valve 93 is switched and liquid refrigerant is supplied from the compressor 80 to the refrigeration cooler 61. On the other hand, the "freezing operation" means an operation in which the three-way valve 93 is switched and liquid refrigerant is supplied from the compressor 80 to the freezing cooler 71.

[0047] The control unit 101 controls the cooling unit 50 so that, for example, by alternately performing refrigeration operation and freezing operation, the storage chambers 17 (refrigerator compartment 17A, chilled compartment 17B, vegetable compartment 17C) in the refrigeration temperature range and the storage chambers 17 (ice-making compartment 17D, small freezer compartment 17E, main freezer compartment 17F) in the freezing temperature range are maintained at their respective set temperature ranges. For example, the control unit 101 alternately repeats cooling the storage chambers 17 in the refrigeration temperature range for a predetermined time (e.g., 20 minutes) and cooling the storage chambers 17 in the freezing temperature range for another predetermined time (e.g., 40 minutes).

[0048] During refrigeration operation, when the temperature of the refrigerator compartment reaches the lower limit value of the set temperature range of the refrigerator compartment 17A (or when the temperature of the chilled compartment reaches the lower limit value of the set temperature range of the chilled compartment 17B), or when the temperature of the freezer compartment reaches the upper limit value of the set temperature range of the main freezer compartment 17F, etc., the control unit 101 may end the refrigeration operation and start the freezing operation even in the middle of the above-mentioned predetermined time. During freezing operation, when the temperature of the freezer compartment reaches the lower limit value of the set temperature range of the main freezer compartment 17F, or when the temperature of the refrigerator compartment reaches the upper limit value of the set temperature range of the refrigerator compartment 17A (or when the temperature of the chilled compartment reaches the upper limit value of the set temperature range of the chilled compartment 17B), etc., the control unit 101 may end the freezing operation and start the refrigeration operation even in the middle of the above-mentioned predetermined time.

[0049] Here, while the refrigeration operation is being performed, the air temperature of the storage chambers 17 in the refrigeration temperature range decreases, but the air temperature of the storage chambers 17 in the freezing temperature range increases. On the other hand, while the freezing operation is being performed, the air temperature of the storage chambers 17 in the freezing temperature range decreases, but the air temperature of the storage chambers 17 in the refrigeration temperature range increases. For this reason, the instantaneous values of the air temperature of the storage chambers 17 in the refrigeration temperature range and the air temperature of the storage chambers 17 in the freezing temperature range repeatedly go up and down in a sawtooth pattern. The refrigeration operation and the freezing operation in the refrigeration cycle device 90 are alternately repeated during the execution of the starch aging control.

[0050] [3.3 Set Temperature Range] Next, the "set temperature range" will be described. The "set temperature range" means the temperature range in which the air temperature of the storage chamber 17 (for example, the refrigerating chamber 17A (or the chilled chamber 17B)), which is the main object of temperature control, is maintained in each of the refrigerating operation and the freezing operation. The "set temperature range" means a temperature range defined by an upper limit value and a lower limit value.

[0051] The control unit 101 performs feedback control such as PID control (Proportional Integral Differential Control) based on, for example, the refrigerating chamber temperature (or the chilled chamber temperature) and the freezing chamber temperature, so as to keep the air temperature of the storage chamber 17, which is the main object of temperature control, between the upper limit value and the lower limit value of the set temperature range. For example, when the difference between the refrigerating chamber temperature (or the chilled chamber temperature) and the lower limit value of the set temperature range is large, the control unit 101 sets a high operating frequency (compression capacity) of the compressor 80 and sets a high rotation speed of the refrigerating fan 62. On the other hand, when the difference between the refrigerating chamber temperature (or the chilled chamber temperature) and the lower limit value of the set temperature range is small, the control unit 101 sets a low operating frequency of the compressor 80 and sets a low rotation speed of the refrigerating fan 62.

[0052] Here, for each of the refrigerating operation and the freezing operation, a plurality of stages (a plurality of levels) are provided as the "set temperature range". For example, the set temperature range of the refrigerating operation in the present embodiment includes three temperature ranges related to starch aging control, such as the "first temperature range", the "second temperature range", and the "purpose-specific temperature range". The "first temperature range", the "second temperature range", and the "purpose-specific temperature range" are set to temperatures at which foods such as rice stored in the chilled chamber 17B do not freeze. In the following description, "rice" is exemplified as the food. Also, "rice" is simply referred to as "cooked rice". For example, the average temperature range of the first temperature range is set above the freezing point, for example, from 1°C to 4°C. Let the average temperature Ta of the first temperature range be, for example, 1°C above the freezing point. This first temperature range is used in the first step. The aging of the cooked rice (starch) stored in this "first temperature range" for a long time is promoted.

[0053] The range of the average temperature of the second temperature zone is, for example, from -1°C to 0°C. Let the average temperature Tb of the second temperature zone be, for example, -1°C. The second temperature zone is used in the control of the second step. The second temperature zone is a temperature zone for storing rice (starch) without freezing it, as the aging of rice is not promoted as much as in the first temperature zone. The second temperature zone is an example of a predetermined temperature zone.

[0054] In addition, a "temperature zone for a specific purpose" for the purpose of consuming rice may be provided. The range of the average temperature of the temperature zone for a specific purpose is set above the freezing point, and a temperature suitable for aging starch is set to hold the rice. The temperature of this "temperature zone for a specific purpose" is set so that the temperature does not become too cold when the food is taken out and used. For example, the target temperature of the "temperature zone for a specific purpose" is set to a temperature of +3°C or higher and less than +5°C (for example, +4°C). By using this "temperature zone for a specific purpose" in the preparation stage where reheating is planned, the reheating cooking can be facilitated. The aging of rice (starch) stored in this "temperature zone for a specific purpose" is promoted.

[0055] [4. Control Mode] The control unit 101 can implement several control modes, such as a "normal chill" control mode that maintains the average temperature of the chilled chamber 17B in a temperature range of +0.5 to +2.0°C, a "rapid chill" control mode that quickly lowers the temperature of newly placed food in the chilled chamber 17B to the temperature range of the chilled chamber 17B, and a "thawing" control mode that raises the temperature inside the chilled chamber 17B compared to the "normal chill" control mode. In addition to these, the control unit 101 of the present embodiment can implement a control mode of "rice storage operation".

[0056] <Control Mode of "Rice Storage Operation"> The control mode of "rice storage operation" is a control mode that includes controlling the aging of starch contained in foods containing starch. By aging the starch, the binding force between rice grains can be reduced, resulting in fluffy rice. Consuming such aged rice can have effects such as suppressing obesity, preventing diabetes, and relieving constipation. By storing at a predetermined temperature for a predetermined time or longer (for example, 4 hours or more at +4°C) suitable for this "rice storage operation" control mode, the starch can be aged faster compared to storing in other temperature ranges. As a result, the rice grains are less likely to stick together, and the texture also changes. Such a change in the characteristics of rice is sometimes referred to as "aging". In addition, in the control mode of "rice storage operation", the temperature of the chiller chamber 17B is adjusted in several steps to significantly adjust the temperature. For example, after storing the rice, first, the cooling capacity of the chiller chamber 17B is adjusted to cool the temperature of the chiller chamber 17B relatively quickly. Next, when the chiller chamber 17B is cooled to a predetermined temperature, cooling control for storage purposes is implemented. Finally, the chiller chamber 17B is cooled or heated in a temperature range according to the purpose. In this "rice storage operation" control mode, for example, instead of the refrigerator temperature, the cooling unit 50 is controlled based on the chiller chamber temperature. As described above, the control mode of "rice storage operation" includes a first step for "starch aging control" and a second step for "storage". When the chiller chamber temperature is higher than the upper limit temperature of the first temperature range in the previous "first step", the above "normal chill" control mode may be applied.

[0057] The control mode of "rice storage operation" is started when an operation of a user instructing the start of "rice storage operation" is received via the operation panel 30 or the like. The user can set at least the purpose of using the food (for example, storage or ingestion of the food) before the start of the control. For example, when the purpose of using the above food is specified as food preservation, the second step may be started at the stage when the first step is completed. Alternatively, when food intake is specified, the "reheating step" described later may be started at the stage when the first step is completed. If the timing of food intake is arbitrarily specified, it becomes possible to take out the food at the desired timing of the user. When the timing of food intake is delayed compared to the timing when the first step is completed, the "second step" may be sandwiched between the "first step" and the "reheating step". Hereinafter, the details of these controls will be described.

[0058] FIG. 5 is a first diagram showing changes in the temperature of the chilled chamber when the control mode of "cooked rice storage operation" is implemented. FIG. 6 is a diagram showing the relationship between the "way of proceeding with cooling" in the embodiment and the adjustment information used for control. As shown in FIG. 6, adjustment information TBL1 is associated with adjustment information indicating "cooling adjustment" of food for each different "way of proceeding with cooling". The above adjustment information is stored, for example, in the storage unit 116 as adjustment information TBL1. For example, the "ways of proceeding with cooling" included in the adjustment information TBL1 are associated with ways of proceeding with cooling such as a normal cooling step, a first step, a second step, a third step, and a fourth step. The normal cooling step is associated with normal operation in the control mode of "normal chill". The first step, the second step, the third step, and the fourth step are associated with the control mode of "cooked rice storage operation". For example, the first step and the third step are classified according to the weight of the rice. This enables control according to the weight of the rice to be stored. The adjustment information for each "way of proceeding with cooling" includes information on at least the set temperature range of each of the above steps.

[0059] An example of deriving information on the set temperature range will be described. The adjustment information indicating the above "cooling adjustment" is generated, for example, using a conversion table or the like. In that case, the weight of the rice may be estimated using the following relationship, and the information on the weight may be used.

[0060] For example, if the time it takes for rice to reach from 4°C to 1°C (the reaching time (in minutes)) is known, the food weight (the weight of the rice) can be estimated based on this reaching time information. This relationship is approximated by the following linear equation.

[0061] Food weight (g) = (Reaching time (in minutes) + 20) / 0.67 "

[0062] The control unit 101 refers to the adjustment information TBL1 (Fig. 6) in the storage unit 116 and implements the control mode of "cooked rice storage operation" as shown in Fig. 5.

[0063] In the following description, it is assumed that the temperature in the chiller compartment and the internal temperature of the food stored in the chiller compartment 17B are generally equal. However, when implementing starch aging control, if there is a difference between the temperature in the chiller compartment and the temperature of the food, an offset value can be provided to compensate for this difference for the following set temperatures. Also, in the following description, "the temperature in the chiller compartment" may be appropriately read as "the food temperature".

[0064] The details of the storage process will be described below. In the first step of the storage process, starch aging control using at least the first temperature range is implemented. In the second step of the storage process, storage control is implemented using the second temperature range to store the food without freezing it. This storage control is implemented over the implementation time Sb2. By providing this implementation time Sb, it is possible to delay the aging of the rice when storing it without freezing.

[0065] An example of storing the food in the chiller compartment 17B by cooling it from room temperature will be described. The process until the food in the chiller compartment 17B is cooled from room temperature and stored will be described separately for normal operation and the above-described cooked rice storage operation (the first step and the second step). During normal operation, the cooling control is carried out in the "normal chilled" control mode by utilizing the first temperature zone. For example, after storing room-temperature food in the chilled compartment 17B, the control is carried out such that the temperature of the chilled compartment decreases to the lower limit temperature of the first temperature zone. By this cooling control, the temperature of the food can be relatively quickly lowered towards the lower limit temperature of the first temperature zone.

[0066] The cooling control in the "rice storage operation" is carried out in the first step by utilizing the first temperature zone. For example, after storing room-temperature food in the chilled compartment 17B, the control is carried out such that the temperature of the chilled compartment decreases to the lower limit temperature of the first temperature zone, but when a predetermined temperature higher than this lower limit temperature is reached, the cooling capacity is decreased. The above-mentioned "predetermined temperature" is used to identify the timing of switching the cooling capacity and is set, for example, to 5°C near the upper limit temperature of the first temperature zone. Thereby, if the temperature of the chilled compartment has decreased to the "predetermined temperature", it can be stored in the first temperature zone suitable for the "rice storage operation" described later.

[0067] When the temperature of the chilled compartment of the refrigerator 1 decreases to the above-mentioned predetermined temperature, the control of the first step is continued, but the change in the temperature of the chilled compartment becomes gentle due to the decrease in the cooling capacity. In this first step, control aimed at "starch aging" is carried out. In the second step carried out after the first step, control aimed at suppressing "starch aging" is carried out. In addition, in the first step when the temperature of the chilled compartment is in the first temperature zone, its cooling capacity is reduced compared to the cooling capacity during normal operation when in the same first temperature zone.

[0068] Referring to the aforementioned Figure 5, an example of a more specific procedure for starch aging control will be described. The control unit 101 starts the control of the first step (Sb1) of the first temperature zone at time t0 and carries out the cooling operation of the first temperature zone with the same cooling capacity as normal operation until a predetermined temperature is reached at time t1. As a result, for a while after the start of the control of the first step, the temperature of the chilled compartment (food temperature) rapidly decreases. If the operation of this cooling capacity is continued even after time t1 as in the comparative example ( "normal chilled") shown by the broken line in FIG. 5, the chilled chamber temperature approaches the average temperature Ta in a similar tendency. On the other hand, in the present embodiment, the cooling capacity is reduced when a predetermined condition such as when the chilled chamber temperature reaches a predetermined temperature is satisfied.

[0069] Subsequently, the control unit 101 starts control to reduce the cooling capacity using the first temperature range at time t1, and continues the control state until time t2. Since the cooling capacity by the control in this first temperature range is lower than the cooling capacity of the above normal operation, the tendency of the decrease in the chilled chamber temperature becomes slower.

[0070] Next, the control unit 101 starts the control of the second step (Sb2) at time t2. The temperature of the food can be lowered and stored by the control of the second step (Sb2) as compared with the control during the above normal operation and the control of the first step (Sb1). In addition, when storing food (rice) in this second step (Sb2), it is preferable to set the second temperature range so as not to freeze the surface layer of the food.

[0071] With reference to FIG. 7, the switching control from the first step to the second step will be described. FIG. 7 is a diagram for explaining the switching control from the first step to the second step. The control unit 101 may match the timing of switching from the first step to the second step with the timing when the amount of heat transfer from the rice during the first step reaches a predetermined value. The control unit 101 may start the second step when this timing is reached. Here, the amount of heat transfer from the rice during the first step may be estimated from the result of the time integration of the temperature of the rice during the first step.

[0072] For example, the amount of heat required to lower the temperature of 200 g of rice from 4 ° C. of the first temperature to 0 ° C. of the second temperature is approximated by the amount of heat Q required for the temperature change of 200 g of water from 4 ° C. to 0 ° C. The amount of heat Q is derived from the following equation.

[0073] Q = (specific heat of water) x weight x (first water temperature - second water temperature) = 4.2 x 200 x (4 - 0) = 3360 (J) = 0.933 (Wh)

[0074] Based on the above approximation, it can be calculated as the amount of heat required to lower the temperature of the rice. In this embodiment, the rice to be analyzed is not frozen. Therefore, as in the above formula, the latent heat required for the state change from water to ice is not included. The above heat quantity Q can be regarded as the heat quantity taken from the rice during the first step.

[0075] Incidentally, the temperature change during the first step is defined as a function f(t) of time t. The hatched range during the first step in FIG. 7 is equal to the time integral value of the above function f(t). By regarding the function f(t) as a linear function, the hatched range during the first step becomes a right triangle. This function f(t) depends on, for example, the weight of the rice. The slope of the hypotenuse of the right triangle becomes gentler as the weight of the rice increases. Thus, by prescribing in advance the relationship between the weight of the rice and this function, the length of time Sb1 may be calculated from the relationship between the weight derived from the weight of the rice and the area of the approximated right triangle.

[0076] By regarding the function f(t) as a linear function as described above, the length of time Sb1 can be calculated by a simple method. Alternatively, the function f(t) may be approximated by another function. In this case, the other function may be any function that allows time integration.

[0077] The control unit 101 may use the result of the time integration of the temperature during the first step to identify the heat transfer amount during the first step.

[0078] (Regarding the opening and closing of the door of the chilled chamber 17B during the storage step (second step)) With reference to FIG. 8, a case where the door of the chilled chamber 17B is opened and closed after storing the rice in the chilled chamber 17B will be described. The temperature change in part A in FIG. 1 described above is an example caused by the opening and closing of the door of the chilled chamber 17B. This part A is enlarged and shown in FIG. 8. FIG. 8 is a diagram for explaining the temperature change caused by the opening and closing of the door of the chilled chamber 17B and the control in that case.

[0079] During the control of the second step (Sb2), when the door of the chilled chamber 17B is opened at time t3, the temperature of the chilled chamber starts to rise rapidly. This rise in the temperature of the chilled chamber continues until the door of the chilled chamber 17B is closed at time t4. The control unit 101 may detect this sudden change in the temperature of the chilled chamber by the refrigerating chamber temperature detection unit 111 or the chilled chamber temperature detection unit 112, and based on the detection result, detect that the door of the chilled chamber 17B has been opened. Based on this detection, the control unit 101 interrupts the second step (Sb2) and interrupts the fifth step (Sb5) during the control of the second step (Sb2), and switches to the control by the fifth step (Sb5). The control by the fifth step (Sb5) has a higher cooling capacity than the control of "normal chill". For the control by the fifth step (Sb5), for example, a control mode of "rapid chill" for a short time may be applied to minimize the temperature rise during the opening of the door of the chilled chamber 17B and accelerate the temperature recovery after the door of the chilled chamber 17B is closed.

[0080] The solid line shown in this FIG. 8 indicates the temperature change by the control according to the fifth step (Sb5) of the present embodiment. In contrast, the dashed line in the figure indicates the temperature change when the control by the second step (Sb2) is continued without using the control by the fifth step (Sb5) as a comparative example. The time Sb5A from time t3 to time t4 indicates the period during which the door of the chilled chamber 17B is open, and the time Sb5B from time t4 to time t5 indicates the period in a state where the door of the chilled chamber 17B is closed. It can be seen that by the control of the fifth step according to the present embodiment, the change rate of the temperature of the chilled chamber during the time Sb5A from time t3 to time t4 is suppressed as compared with the comparative example.

[0081] Even during the period of time Sb5B after the door is closed at time t4, the rate of change of the chiller compartment temperature becomes larger compared to the comparative example. Also, the rate of change due to the control in the fifth step becomes larger than the rate of change due to the control in the first step (Sb1) in the figure. Thus, by using the control in the fifth step when the door of the chiller compartment 17B is open, it is possible to suppress the rise in the temperature of the rice and accelerate the recovery to the target temperature in the second step (Sb2).

[0082] [5. Control Flow] FIG. 9 is a flowchart showing the control flow of the refrigerator 1. It is assumed that adjustment information TBL1 is recorded in the storage unit 116. Also, in the storage unit 116, a set value of the average temperature Ta of the first temperature zone (for example, 1° C.), a set value of the average temperature Tb of the second temperature zone (for example, -1° C.), a set value of the threshold temperature of the "predetermined temperature" (for example, 5° C.), the average temperature Tc of the purpose-specific temperature zone for each usage purpose (for example, +2° C.), the execution duration of each control, various thresholds for determination, etc. are set.

[0083] The user stores food in the chiller compartment 17B and registers the required information in the refrigerator 1.

[0084] For example, the control unit 101 acquires the settings related to the control (step S1) and acquires a control start command by the user's operation (step S2). The settings related to the control include information specifying the control mode, information specifying the purpose-specific control, etc. Hereinafter, the case where the user selects the control mode of "rice storage operation" will be mainly described. The user registers information specifying the control mode of "rice storage operation" in the refrigerator 1. Also, the user operates, for example, the button 32 to select storage or ingestion and inputs the usage purpose of the food into the refrigerator 1. The user operates, for example, the button 31 to input a start command for the control mode of "rice storage operation" into the refrigerator 1. The control unit 101 acquires these inputs.

[0085] The information acquisition unit 117 acquires information regarding the target food to be subjected to starch aging control (step S3). For example, the information acquisition unit 117 identifies the temperature, weight (estimated weight), etc. of the target food in the chilled compartment 17B from the detection results of the refrigerator compartment temperature detection unit 111 or the chilled compartment temperature detection unit 112.

[0086] Based on the information regarding the target food acquired by the information acquisition unit 117, the control unit 101 identifies how to proceed with the cooling (step S4).

[0087] The control unit 101 identifies the adjustment of the first step associated with the identified "way to proceed with cooling" in the adjustment information TBL1 (step S5). The control unit 101 uses the "process adjustment" related to the first step identified in the adjustment information TBL1 to implement the control of the first step until the scheduled end time (step S6).

[0088] Next, the control unit 101 determines whether the purpose of use is storage or ingestion (step S7). The control unit 101 checks the purpose of use in the setting input in step S1. If it is determined that the purpose of use is storage ( "storage" in step S8), the control unit 101 performs purpose-specific control for storage (step S8). For example, -2°C is set as the set temperature of the storage compartment 17 in the refrigeration temperature range, and the cooling unit 50 is controlled.

[0089] If it is determined in step S7 that the purpose of use is ingestion, or when the scheduled end time of the control of the second step in step S8 is reached, the control unit 101 performs purpose-specific control for ingestion (step S9). For example, the control unit 101 sets +4°C as the set temperature of the storage compartment 17 in the refrigeration temperature range and controls the cooling unit 50. The control unit 101 performs purpose-specific control for a continuous predetermined time. Then, after the elapse of the predetermined time, the control unit 101 ends the purpose-specific control for ingestion and ends the series of processes.

[0090] [6. Advantages] In this embodiment, the control unit 101 can selectively execute a normal operation (a "normal chill" operation) and a cooked rice storage operation as cooling operations related to the chill chamber 17B (storage unit). The normal operation includes a normal process capable of cooling the stored items in the chill chamber 17B toward a target temperature above the freezing point (for example, the lower limit temperature of the temperature range). The cooked rice storage operation includes a first process capable of cooling the stored items toward the target temperature, and a second process of storing the stored items in a predetermined temperature range after the first process. The first process cools the stored items to the target temperature while delaying the decrease in the temperature of the stored items compared to the normal process. By such control, it is possible to reduce the decrease in texture due to the sticking of rice grains to each other.

[0091] In this embodiment, the control unit 101 can suppress the freezing of the cooked rice after the completion of the first process by controlling the cooling unit 50 using a second temperature range Tb set so that the cooked rice (the stored cooked rice) suppresses freezing in the second process. In this embodiment, rather than continuing the normal operation until the lower limit temperature of the first temperature range, performing the first process instead can promote the aging of the cooked rice in the first process because the gelatinization degree of the cooked rice (the stored cooked rice) decreases. The lower limit temperature of the first temperature range is an example of the target temperature. In this embodiment, the control unit 101 may start the second process when the amount of heat transfer from the cooked rice (cooked rice) during the first process reaches a predetermined value. Thereby, the control of the first process for an appropriate period can be implemented. At that time, the control unit 101 may use the result of the time integration of the temperature during the first process for identifying the amount of heat transfer during the first process. In this embodiment, the storage process Sb may include a third process Sb3 of raising the temperature of the cooked rice toward a predetermined temperature above the freezing point after the above-described second process Sb2. The cooked rice storage operation includes this third process Sb3. The third process Sb3 is an example of a preparation process. The third process Sb3 is called a reheating preparation process. Thereby, the temperature of the cooked rice at the stage of being taken out can be increased compared to the set temperature of the second process. For example, the average temperature Tc of the temperature range for each purpose of use is an example of this predetermined temperature above the freezing point.

[0092] (Second Embodiment) Referring to FIG. 10, the second embodiment will be described. In the above-described first embodiment, an example of the process of newly storing normal-temperature rice in the chilled chamber 17B of the refrigerator 1, cooling it so as not to freeze, and then storing it without freezing it again was described. Before taking out the rice from the refrigerator 1, a preparation process (reheating preparation process) for reheating the rice was exemplified. In the present embodiment, another example of the preparation process when taking out the cooked rice stored in the chilled chamber 17B of the refrigerator 1 will be described.

[0093] FIG. 10 is a diagram for explaining the reheating preparation process of the second embodiment. The case of storing 200 g of rice indicated by the solid line and taking it out through the reheating preparation process will be exemplified and described. The case of storing 200 g of rice indicated by the solid line in FIG. 10 and taking it out through the reheating preparation process will be exemplified and described. At time t2, the second step Sb2 at the set temperature tb starts, and the rice is being stored. For example, it is assumed that the refrigerator 1 receives information related to heat cooking from a terminal device or the like during this second step. The information related to heat cooking includes information on the scheduled time (time t8) to take out the rice. It is assumed that this time t8 is after time t7.

[0094] Upon receiving information related to heat cooking from a terminal device or the like, the control unit 101 calculates the time required to raise the temperature of 200 g of rice based on the information on the weight of the rice. This calculation may be performed using a predetermined arithmetic formula or may be determined by referring to a data table for 200 g of rice. Based on the time t8 when the control unit 101 receives information related to heat cooking from a terminal device or the like and the time required to raise the temperature, the control unit 101 determines the timing (time t6) to start the third step for raising the temperature of the rice retroactively from the time point of time t8.

[0095] When time t6 is reached, the control unit 101 finishes the second step Sb2 and starts the third step Sb3. Specifically, the control unit 101 changes the set temperature from Tb to Tc.

[0096] In this way, when the control unit 101 receives information regarding cooking from a terminal device or the like, it may execute the third step. During the execution of the third step, when the control unit 101 detects the opening and closing of the door of the chilled chamber 17B, it may end the control of the storage step including this third step. Thereby, when taking out 200 g of rice from the refrigerator 1, the rice at the set temperature Tc can be consumed.

[0097] (Modification of the Second Embodiment) A modification of the second embodiment will be described. In the above-described second embodiment, an example of the preparation step when taking out 200 g of rice stored in the refrigerator 1 was described. In this modification, a case where 300 g of rice is cooled, stored, and a reheating preparation step is performed before taking it out will be described.

[0098] In the case of 300 g of rice, the amount of heat required to change the temperature is larger than that for 200 g of rice. Therefore, when the refrigerator 1 applies an equal amount of heat for cooling or heating the rice, the temperature change becomes gentler for a larger weight of rice.

[0099] For example, in FIG. 10, the temperature change of 300 g of rice is shown by a dotted line. In the case of this 300 g of rice, the first step and the third step are respectively Sb1_300 and SB3_300.

[0100] (Third Embodiment) Referring to FIG. 11, the third embodiment will be described. In the above-described first and second embodiments, examples of the preparation step when taking out the cooked rice stored in the refrigerator were described. In this embodiment, a case where the rice is not taken out as scheduled even after a predetermined time has elapsed after the rice has been reheated will be described.

[0101] FIG. 11 is a diagram for explaining the re-storage process of the embodiment. As described above, due to the heating in the third step Sb3, the temperature of the rice was increased, but the rice was not taken out. The process applied in this case is called the re-storage process. The re-storage process is an example of the fourth step.

[0102] The storage step Sb of the present embodiment includes a fourth step Sb4 in which the rice can be cooled in a fourth temperature zone below the freezing point after the third step Sb3. The rice storage operation includes this fourth step Sb4. The temperature setting of the fourth temperature zone is set lower than the temperature setting Tb (FIG. 10, etc.) of the second temperature zone, for example, to a set temperature Td. Thereby, the progress of the aging of the rice can be reduced and stored compared to the case of storing in the second step Sb2.

[0103] The control unit 101 executes the fourth step when cooling the rice again after executing the third step. The control unit 101 is capable of executing a fourth step Sbd in which the rice can be cooled in a fourth temperature zone below the freezing point after executing the third step Sb3. The set temperature Td of the fourth temperature zone may be set lower than the set temperature Tb of the second temperature zone. Thereby, the fourth temperature zone can include a temperature zone lower than the second temperature zone.

[0104] According to at least one embodiment described above, the refrigerator includes a housing, a cooling unit, and a control unit. The housing includes a storage unit capable of storing stored items. The cooling unit cools the storage unit. The control unit can selectively execute a normal operation and a rice storage operation as cooling operations related to the storage unit. The normal operation includes a normal step capable of cooling the stored item toward a target temperature above the freezing point. The rice storage operation includes a first step capable of cooling the stored item toward the target temperature and a second step of storing the stored item in a predetermined temperature zone after the first step. The first step cools the stored item to the target temperature while delaying the decrease in the temperature of the stored item compared to the normal step. According to such a configuration, the texture of the rice stored in the refrigerator can be made more appropriate.

[0105] Although some embodiments of the present invention have been described, these embodiments are presented by way of example and are not intended to limit the scope of the invention. These embodiments can be implemented in various other forms, and various omissions, replacements, and changes can be made without departing from the gist of the invention. These embodiments and their modifications are included in the scope and gist of the invention, as well as in the invention described in the claims and the equivalent scope thereof.

[0106] For example, although cooked rice has been exemplified and described as the target food, it is not limited thereto, and other types of grains can be used as the target food.

Description of Reference Numerals

[0107] 1... refrigerator, 10... housing, 17B... chilled compartment, 50... cooling unit, 101... control unit, 111... refrigerator temperature detection unit, 112... chilled compartment temperature detection unit, 117... information acquisition unit.

Claims

1. A housing including a storage section capable of accommodating stored items, a cooling section for cooling the storage section, and a control section capable of selectively executing a normal operation and a cooked rice storage operation as cooling operations related to the storage section, wherein: the normal operation includes a normal process capable of cooling the stored items toward a target temperature above the freezing point; the cooked rice storage operation includes a first process capable of cooling the stored items toward the target temperature and a second process of storing the stored items in a predetermined temperature range after the first process; the first process cools the stored items to the target temperature while delaying the decrease in the temperature of the stored items compared to the normal process; a refrigerator.

2. The control section controls the cooling section using a second temperature range defined so that the cooked rice among the stored items does not freeze as the predetermined temperature range in the second process. The refrigerator according to Claim 1.

3. Implementing the first process results in a lower degree of gelatinization of the cooked rice as the stored item than continuing the cooling by the normal operation until the target temperature. The refrigerator according to Claim 1.

4. The cooked rice storage operation includes a third process of heating the cooked rice toward a predetermined temperature above the freezing point after the second process. The refrigerator according to Claim 2 or 3.

5. The control section executes the third process when information regarding cooking is received. The refrigerator according to Claim 4.

6. The cooked rice storage operation includes a fourth process capable of cooling the cooked rice in a fourth temperature range below the freezing point after the third process, wherein the fourth temperature range includes a temperature range lower than the predetermined temperature range. The refrigerator according to Claim 5.

7. The control section starts the second process when the amount of heat transfer from the cooked rice during the first process reaches a predetermined value. The refrigerator according to Claim 2 or 3.

8. The control section uses the result of the time integration of the temperature during the first process to identify the amount of heat transfer during the first process. The refrigerator according to Claim 6.

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