Refrigerator, system

Abstract

To provide a storage method capable of increasing the umami, tenderness and juiciness of meat. [Solution] In a storage device comprising a storage compartment for storing meat, a cooling means for cooling the storage compartment, a temperature detection means for detecting the temperature inside the storage compartment, and a control means for controlling the temperature using the cooling means, the control means controls the temperature by varying it between a first temperature zone where the freezing rate, which is the percentage of water in the cells of the meat that is frozen, is 46±20%, and a second temperature zone where the freezing rate is 80±10%. By cooling the temperature to the second temperature zone, heating to the first temperature zone, and then cooling back to the second temperature zone, the state of the ice crystals can be controlled even at temperatures below 0°C, where spoilage can be suppressed, and this changes the cells of the meat, causing physicochemical effects that increase flavor, tenderness, and juiciness.

Description

[Technical field]

[0001] The present invention relates to a method for storing food. [Background technology]

[0002] Traditionally, it has been considered optimal to maintain the temperature of the freezer compartment of a refrigerator at -18°C or below in order to maintain the quality of frozen foods.

[0003] This -18°C freezing temperature is based on the idea of ​​T-TT (Time-Temperature-Tolerance), which states that the time it takes for food to retain its quality (from the standpoint of microorganisms and taste) differs from the storage temperature, and meets the three-star and four-star performance standards defined in JIS C9607.

[0004] Based on the results of a T-TT study conducted in the United States, which showed that the majority of frozen foods could be kept for more than a year at -18°C, the storage target for frozen foods was set at a minimum of one year, taking into account the harvest cycle of vegetables and fruits, and a temperature of -18°C or below was set as the temperature to guarantee a one-year storage period for most foods.

[0005] Furthermore, the technical guidance by the Japan Frozen Food Association defines frozen foods as "packaged foods that have been pre-processed, flash-frozen, and kept in a frozen state at -18°C or below." However, as storage periods vary depending on the type of food, temperature history, and freezing method, the standard storage period for frozen foods in a -18°C freezer is usually three months.

[0006] On the other hand, in recent years, for fresh foods and processed foods that do not necessarily need to be stored frozen, but for which there are concerns about the quality and storage period when stored in a refrigerator, storage methods and refrigerators equipped with storage compartments that take practical convenience into consideration for storage at temperatures between 0℃ and -7℃ have been proposed.

[0007] Furthermore, in recent years, there has been a growing demand for commercially available frozen foods to be "delicious" in addition to the traditional "easy" and "convenient" features.

[0008] As freezers are being used more frequently, in the past many people would store meat, fish and other frozen foods in the freezer for a period of one month. However, in recent years, the freezer usage style has shifted to not only stocking but also to a trend towards short-term flow storage.

[0009] Aiming to improve the shelf life and taste of these short-term stored flow-type foods, a refrigerator has been proposed that has a maturation chamber in which the room temperature is set to a range of -10°C ± 2°C to suppress the growth of putrefactive bacteria while gradually causing enzymes to break down proteins, resulting in the maturation of flavor. [Prior art documents] [Patent documents]

[0010] [Patent Document 1] Patent No. 3451047 Summary of the Invention [Problem to be solved by the invention]

[0011] Beef is one food that is often frozen and stored at home. For example, if this beef is stored at a temperature range of -10°C ± 2°C, which is the conventional temperature range for aging, the enzyme activity increases and accelerates the umami maturation that occurs during storage compared to the temperature of -18°C or lower, which is the temperature for conventional stock foods. However, the increase in the amount of amino acids and peptides that contribute to umami has not been clarified, and the "deliciousness" that can be felt by the senses, such as umami, tenderness, and juiciness, has not been achieved.

[0012] Aged beef generally available on the market boasts that the aging process gives it a delicious taste, tenderness, and juiciness that can be felt when eaten. Aged beef is also said to achieve its delicious taste not only through the action of enzymes, but also through the development of special bacteria, as it is aged at temperatures above 0°C. This requires specialized knowledge of antibacterial properties, making it difficult to easily recreate at home.

[0013] Compared to aged beef generally available on the market, the room temperature of the aging chamber in a conventional freezer is -10°C±2°C, a temperature range that can prevent spoilage, making aging easy at home. However, since it is stored at a freezing temperature range of -10°C±2°C, below 0°C, it is expected that the activity of the enzymes will be significantly lower than at temperatures above 0°C, which is the aging temperature of general aged beef. Furthermore, when stored at -10°C±2°C, the water contained in the beef will freeze and ice crystals will form inside the cells, and it is estimated that the ice crystals formed will hinder the movement of the enzymes, further reducing their reactivity.

[0014] In addition, depending on when the user takes out the meat, the storage period may vary, and it may be stored for longer than the recommended period for maturation. If the storage period is too long, the food may become over-matured, making it difficult to achieve the desired deliciousness.

[0015] Furthermore, because the beef is frozen immediately after it is taken out of the storage room, it takes time and effort to thaw the beef. In order to cook it deliciously, it is generally recommended to allow the meat to return to room temperature before cooking. However, even if the meat is thawed immediately after it is taken out, it takes additional time and effort to return it to room temperature before cooking.

[0016] Furthermore, if the user opens the door to the maturation chamber during maturation, the temperature inside the chamber will fluctuate, and the temperature inside the storage chamber may temporarily deviate from the target temperature. As a result, the meat placed in the maturation chamber will no longer be stored at the target temperature, which may make it difficult to achieve a truly delicious taste.

[0017] Therefore, with conventional freezer maturation, although the enzymes gradually mature the umami flavor during storage, it was not possible to achieve the "deliciousness" of the flavor, softness, and juiciness that can be felt when eating.

[0018] Therefore, an object of the present invention is to increase the flavor, tenderness, and juiciness of meat. [Means for solving the problem]

[0019] In order to achieve this object, the refrigerator of the present disclosure includes a storage compartment for storing food ingredients, a cooling means for cooling the storage compartment, a temperature detection means for detecting the temperature of the storage compartment, a control means for controlling the temperature of the storage compartment, and a food ingredient information input means for inputting information about food ingredients, wherein the control means raises the temperature of the storage compartment until the temperature of the storage compartment reaches the first temperature zone a second hour after the temperature detection means detects that the temperature of the storage compartment is in the second temperature zone, and cools the storage compartment until the temperature of the storage compartment reaches the second temperature zone a first hour after the temperature detection means detects that the temperature of the storage compartment is in the first temperature zone, the first temperature zone being a temperature zone that is -3°C or lower and where a first freezing rate, which is the rate at which water in the cells of the food ingredients is frozen in the first temperature zone, is 46±20%, and the second temperature zone being a temperature zone that is -11±4°C or lower and where a second freezing rate, which is the rate at which water in the cells of the food ingredients is frozen in the second temperature zone, is 80±10%, The ingredient information input by the ingredient information input means includes the type of ingredient and the amount of ingredient, Information input by food ingredient information input means , and the selected course can be selected based on the type and amount of ingredients. Based on the above, a first temperature zone and a second temperature zone, a first time period and a second time period, and a first freezing rate and a second freezing rate are determined. By varying the first temperature zone, the first freezing rate is achieved, and by varying the second temperature zone, the second freezing rate is achieved.The system according to the present disclosure is a system including a refrigerator and a mobile terminal, the refrigerator including a storage compartment for storing foodstuffs, a cooling means for cooling the storage compartment, a temperature detection means for detecting the temperature of the storage compartment, and a control means for controlling the temperature of the storage compartment, the mobile terminal including foodstuff information input means for inputting information on foodstuffs, the control means raising the temperature of the storage compartment until the temperature of the storage compartment reaches the first temperature zone after a second hour has elapsed since the temperature detection means detected that the temperature of the storage compartment is in the second temperature zone, and cooling the storage compartment until the temperature of the storage compartment reaches the second temperature zone after a first hour has elapsed since the temperature detection means detected that the temperature of the storage compartment is in the first temperature zone, the first temperature zone being a temperature zone below -3°C and where a first freezing rate, which is the rate at which moisture in the cells of the foodstuffs is frozen, is 46±20%, the second temperature zone being a temperature zone below -11±4°C and where a second freezing rate, which is the rate at which moisture in the cells of the foodstuffs is frozen, is 80±10%, The ingredient information input by the ingredient information input means includes the type of ingredient and the amount of ingredient, Information input by food ingredient information input means , and the selected course can be selected based on the type and amount of ingredients. Based on the above, a first temperature zone and a second temperature zone, a first time period and a second time period, and a first freezing rate and a second freezing rate are determined. By varying the first temperature zone, the first freezing rate is achieved, and by varying the second temperature zone, the second freezing rate is achieved. Realize the rate It is characterized by: Effect of the Invention

[0020] The storage device of the present invention can provide a storage device that increases the flavor, tenderness, and juiciness of stored meat, making it possible to realize a "delicious" taste that can be felt when eating the meat. [Brief description of the drawings]

[0021] [Figure 1] 1 is a cross-sectional view of a refrigerator according to first and second embodiments of the present invention; [Diagram 2] A chart showing the temperature pattern of a storage compartment of a refrigerator in accordance with the first embodiment of the present invention. [Diagram 3] 1 is a table showing the results of the sensory evaluation and total amino acid content of beef stored in a refrigerator according to the first embodiment of the present invention. [Figure 4]FIG. 1 is a diagram for explaining the mechanism by which amino acids and peptides are produced in beef stored in a refrigerator in the first and second embodiments of the present invention. [Diagram 5] FIG. 2 is a diagram for explaining the mechanism by which the umami taste of beef stored in a refrigerator increases in the first and second embodiments of the present invention. [Figure 6] FIG. 1 is a diagram for explaining the mechanism by which the flavor and tenderness of beef stored in a refrigerator in accordance with the first embodiment of the present invention are increased. [Figure 7] 1 is a table showing the results of meat juice leakage rate of beef stored in a refrigerator in the first embodiment of the present invention. [Figure 8] FIG. 1 is a diagram for explaining the mechanism by which the juiciness of beef stored in a refrigerator increases in accordance with the first embodiment of the present invention. [Figure 9] A chart showing the temperature pattern of a storage compartment of a refrigerator in accordance with a second embodiment of the present invention. [Figure 10] 1 is a table showing the results of sensory evaluation, total amino acid content, and dipeptide content of beef stored in a refrigerator in accordance with embodiment 2 of the present invention. [Figure 11] SEM photo of beef cells stored in a refrigerator in accordance with the second embodiment of the present invention [Figure 12] 1 is a cross-sectional view of a refrigerator according to third and fourth embodiments of the present invention; [Figure 13] A chart showing the temperature pattern of a storage compartment of a refrigerator in accordance with a third embodiment of the present invention. [Figure 14] A chart showing the temperature pattern of a storage compartment of a refrigerator in accordance with the fourth embodiment of the present invention. [Figure 15] Cross-sectional view of a refrigerator according to a fifth embodiment of the present invention. [Figure 16] A chart showing the temperature pattern of a storage compartment of a refrigerator in accordance with a fifth embodiment of the present invention. [Figure 17] A chart showing the temperature pattern of a storage compartment of a refrigerator in accordance with a sixth embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0022] (Embodiment 1) FIG. 1 is a cross-sectional view of a refrigerator in embodiment 1 of the present invention, FIG. 2 is a chart showing the temperature pattern of a storage compartment of the refrigerator in embodiment 1 of the present invention, FIG. 3 is a table showing the results of sensory evaluation and total amino acid content of the refrigerator in embodiment 1 of the present invention, FIG. 4 is a diagram explaining the mechanism by which peptides and amino acids are produced in beef in embodiment 1 of the present invention, FIG. 5 is a diagram explaining the mechanism by which the umami taste of beef stored in the refrigerator in embodiment 1 of the present invention is increased, FIG. 6 is a diagram explaining the mechanism by which the umami taste and tenderness of beef stored in the refrigerator in embodiment 1 of the present invention is increased, FIG. 7 is a table showing the results of meat juice outflow rate of beef stored in the refrigerator in embodiment 1 of the present invention, and FIG. 8 is a diagram explaining the mechanism by which the juiciness of beef stored in the refrigerator in embodiment 1 of the present invention is increased.

[0023] In Fig. 1, refrigerator body 1 is divided into upper and lower compartments by heat-insulating partition walls 2 and 3, and has a refrigeration compartment 4 formed in the upper part and a freezer compartment 5 formed in the lower part, with a storage compartment 6 formed between refrigeration compartment 4 and freezer compartment 5. Control means (not shown) for controlling the operation of each part and device is installed inside refrigerator body 1. The control means can control the operation of each part and device in response to instructions from a user using an operation panel (not shown) provided on refrigerator body 1.

[0024] A cooler 7 is provided behind the freezing chamber 5, and a blower 8 for forcibly ventilating the cold air cooled by the cooler 7. A damper device 9 is also provided behind the storage chamber 6 for adjusting the amount of cold air flowing into the chamber. The cold air cooled by the cooler 7 is forcibly ventilated into the freezing chamber 5 by the blower 8, and the inside of the freezing chamber 5 is maintained in a freezing temperature range of -18°C or less. A temperature sensor 10, which is a temperature detection means, is provided inside the storage chamber 6.

[0025] Since the temperature in storage room 6 is normally maintained within the range of -10°C ± 2°C, the proliferation of spoilage bacteria can be suppressed even at the upper limit of -8°C, and at -12°C it satisfies the two-star performance standard for freezing performance specified by JIS C9607.

[0026] The storage chamber 6 is controlled according to a predetermined temperature pattern by the control means, which appropriately adjusts the amount of cool air sent to the damper device 9 based on temperature information from the temperature sensor 10.

[0027] Here, the storage process of the refrigerator in the present embodiment 1 will be described by taking the case where beef is stored in storage compartment 6 as an example.

[0028] First, sliced ​​beef is placed in storage room 6, and the switch on the operation panel is operated to select "beef" as the food ingredient information and "delicious course 1" as the storage temperature pattern, and then activated. In "delicious course 1" for "beef," as shown in Figure 2, the beef is stored at a temperature pattern that achieves a preset freezing rate (not shown) based on the input information for the food ingredient "beef."

[0029] The freezing rate in the first temperature zone is 46±20%, with 56±10% being more desirable, and the freezing rate in the second temperature zone is set at 80±10%. Since there is a range in the freezing point of each meat, the freezing rate for each is also set to a range of 10-20%.

[0030] Here, the temperature pattern can be selected from several courses depending on the type and amount of food to be placed.

[0031] As shown in FIG. 2, the damper device 9 starts to adjust the amount of cool air flowing into the storage chamber 6 so that the temperature becomes a preset temperature (for example, −12° C.).

[0032] As a temperature cycle, after the temperature sensor 10 detects the set temperature of the second temperature zone at -11°C ± 4°C or less (-12°C as an example), the amount of cold air flowing in is adjusted so as to maintain that state for a preset time (6 hours as an example), and after the preset time (6 hours as an example) has elapsed, the amount of cold air flowing in to the storage chamber 6 is adjusted again by the damper device 9 until the temperature reaches the preset set temperature of the first temperature zone (-3°C or less and the second temperature zone + 12°C or less (excluding 0)) in order to raise the temperature to the set temperature of the first temperature zone (-5°C, which is the second temperature zone + 7°C as an example), and when the temperature sensor 10 detects the set temperature of the first temperature zone (-5°C as an example), the amount of cold air flowing in to the storage chamber 6 is adjusted by the damper device 9 so as to reach the preset set temperature (-12°C as an example) in order to cool to the second temperature zone next. The above temperature cycle is repeated for a preset storage period (7 days as an example), and the storage process ends when the storage period (7 days as an example) has elapsed. If a heating means is provided, this can be used to maintain the set temperature or to change the temperature by heating or cooling, allowing for fine temperature control and optimization of the time it takes to reach the changed temperature.

[0033] FIG. 3 shows the results of the sensory evaluation and the total amino acid content. As a conventional example, beef from the same lot as in the present embodiment 1 was used, which was stored in freezer 5 at a set temperature (-18°C as an example) for a period of time equivalent to the storage period in the present embodiment 1. As shown in FIG. 3, in the sensory evaluation, the beef in the present embodiment 1 was increased by 1 point in the categories of "umami," "tenderness," and "juiciness" compared to the conventional example. Since a difference of 1 point in the sensory evaluation is clearly recognizable, the beef stored in the temperature pattern of the present embodiment 1 reached a level where the difference in "taste" could be felt after storage compared to the conventional example.

[0034] In addition, the total amount of amino acids, which are the components that give the umami taste, was increased by 10% compared to the conventional example.

[0035] From the above, we were able to quantitatively confirm the difference in umami taste.

[0036] As shown in Figure 4, amino acids are produced by the enzyme decomposition of the proteins that make up beef cells. The enzyme decomposition of proteins also contributes to the tenderness of beef (not shown). Here, the mechanism by which the flavor and tenderness of beef stored in the first embodiment of the present invention is increased will be described.

[0037] When beef cells are frozen, ice crystals are generated inside the cells, as shown in Figure 5. As shown in Figure 1, freeze concentration occurs. As the freezing temperature drops, freeze concentration progresses and the enzyme reaction rate is accelerated due to the freeze concentration effect. At the set temperature immediately after the start of storage (-12°C as an example), the freezing rate is about 86%, approaching the freezing rate of about 91% at the set temperature of the freezer in a conventional example (-18°C as an example), and the freeze concentration effect also reaches nearly the same level.

[0038] On the other hand, the set temperature of the second temperature zone immediately after the start of storage (for example, -12°C) is higher than the set temperature of the freezer compartment in the conventional example (for example, -18°C), so the temperature in the second temperature zone is higher than the set temperature in the conventional example (for example, -18°C). As shown in Figure 5, the enzyme reaction, which is a chemical reaction, is promoted. Therefore, the freeze concentration effect and the temperature effect work synergistically to <c>As shown in the figure, at the set temperature of the second temperature zone immediately after the start of storage (-12°C as an example), the enzyme reaction reaches its maximum, and the enzyme reaction in the non-frozen area is promoted more than in the conventional example (-18°C as an example). Accordingly, by maintaining the set temperature for a set period of time (6 hours as an example), the amount of umami components increases and the meat becomes softer than in the conventional example.

[0039] Here, to explain the state of the cells in the meat during the freezing process, as shown in Figure 6, when beef is frozen at the set temperature of the second temperature zone (-12°C as an example), the temperature drops from the surface, and the water in the solvent part of the aqueous solution contained within the beef freezes, forming ice crystals. Meanwhile, the various substances in the solvent part of the aqueous solution migrate toward the center, where they are not frozen, and as ice crystals form from the surface to the inside, they migrate further toward the center. Thus, in the center of the final meat, there is a non-frozen, highly concentrated solution. This is the freeze-concentration effect. This high concentration of substrate promotes enzyme reactions.

[0040] When the temperature is then raised to the first temperature zone, "second temperature zone +7°C" (for example, -5°C), the temperature of the frozen beef rises from the surface of the beef, and as the temperature rises, the freezing rate decreases and the ice crystals melt, causing the liquid phase to expand. Generally, when there is a concentration gradient within a cell, the solute in the high-concentration solution moves to the low-concentration solution in an attempt to make the cell homogenous as a whole. According to this principle, the solute in the high-concentration solution in the center of the beef moves toward the low-concentration liquid phase on the surface. This movement of solutes is accompanied by the movement of substances (substrates, enzymes) involved in the enzyme reaction, and as a result of this temperature rise, the substrate that could not react with the enzyme in the second temperature zone spreads within the cell, and the enzyme reaction proceeds efficiently even at the set temperature of the first temperature zone (for example, -5°C), resulting in an even greater increase in flavor and tenderness.

[0041] Here, the desirable ranges of the freezing rates in the second temperature zone and the first temperature zone will be described.

[0042] The temperature at which water in food begins to freeze is called the freezing point, and in frozen foods, the ratio of frozen water to the total water in the food is called the freezing rate, which is expressed by Equation 1.

[0043]

number

[0044] When the freezing rate in the second temperature zone is less than 70%, the freeze concentration is insufficient, the enzyme reaction is difficult to promote, and furthermore, it is considered that the concentration gradient of the solute in the cell is difficult to form. Therefore, it is considered that the solute is difficult to move to the low concentration liquid phase part of the cell surface even if the temperature is raised to the first temperature zone. As the solute moves, the substances (substrate, enzyme) involved in the enzyme reaction move, and the substrate that could not react with the enzyme in the second temperature zone spreads inside the cell, and an efficient enzyme reaction in the first temperature zone can be expected. However, even if the temperature is raised to the first temperature zone in a state where the concentration gradient in the cell is difficult to form, the solute is difficult to move to the low concentration liquid phase part of the cell surface, so that an efficient enzyme reaction in the first temperature zone is difficult to promote. In addition, the upper limit of the freezing rate in the second temperature zone is desirably 90% in terms of the balance between the non-frozen high concentration solution and the enzyme reaction. Therefore, the freezing rate in the second temperature zone is desirably 80±10%.

[0045] Furthermore, when the freezing rate in the first temperature zone is less than 26%, the temperature zone approaches the freezing point (freezing point), so the ice crystals on the cell surface begin to melt, and as a result, the solutes in the cells flow out from the cell surface, and further, the umami components produced by the enzyme reaction in the high-concentration solute part in the second temperature zone may also flow out from the cell surface together with the solutes. Also, when the freezing rate in the first temperature zone is more than 66%, the gradient is not sufficient compared to the high-concentration solution produced in the second temperature zone, and solute movement is difficult, so when considering the entire cell, it is desirable for the freezing rate in the first temperature zone to be 46±20%.

[0046] Fig. 7 shows the results of the gravy outflow rate (%) of the gravy that flows out when the stored beef is cooked. As a conventional example, beef from the same lot as that in the present embodiment 1 was used, which was stored in freezer compartment 5 at a set temperature (-18°C as an example) for a period of time equivalent to that of the present embodiment 1. As shown in Fig. 8, in comparison with the conventional example set at 100%, the gravy outflow rate of the beef in the present embodiment 1 is 80%, which means that outflow can be suppressed by 20%, which is thought to lead to a juicy texture when eaten.

[0047] The mechanism by which juiciness is increased is shown in Figure 8. As shown in Figure 8, by raising the temperature from the second temperature zone to the first temperature zone and then cooling it back to the second temperature zone, the growth of ice crystals is suppressed, which in turn prevents damage to the cell membranes by the ice crystals and makes it possible to keep the meat juice that would otherwise flow out of the cells within the cells, resulting in the juiciness that can be felt when eating.

[0048] As described above, when meat is preserved using the temperature pattern of embodiment 1 of the present invention, the enzymatic action and damage to cells are suppressed, increasing the flavor, tenderness, and juiciness of the preserved meat, making it taste delicious when eaten.

[0049] The refrigerator body 1 may be provided with a carbon dioxide concentration adjusting means capable of adjusting the carbon dioxide concentration in the storage chamber 6.

[0050] In this case, by controlling the room temperature of storage chamber 6 according to the above-mentioned temperature pattern using the control means while raising the carbon dioxide concentration in storage chamber 6 above the carbon dioxide concentration in the atmosphere, maturation can be carried out in an environment that inhibits the growth of spoilage bacteria, thereby further increasing safety.

[0051] As is clear from the above, the storage method of this embodiment 1 is a storage device equipped with a storage compartment for storing meat, a cooling means for cooling the storage compartment, a temperature detection means for detecting the temperature inside the storage compartment, and a control means for controlling the temperature with the cooling means. By controlling the freezing rate of the meat cells stored in the storage compartment (the rate at which the water in the meat is frozen), the state of the meat cells changes, making it possible to increase the flavor and tenderness. Furthermore, by suppressing the growth of ice crystals and retaining meat juices within the cells, increased juiciness is also achieved, resulting in a "delicious taste" that can be felt when eating. (Embodiment 2) Description will be omitted for contents that overlap with those described in embodiment 1. Fig. 9 is a chart showing the temperature pattern of the storage compartment of the refrigerator in embodiment 2 of the present invention, Fig. 10 is a table showing the results of the sensory evaluation, total amino acid amount, and dipeptide amount of the refrigerator in embodiment 2 of the present invention, and Fig. 11 is an SEM photograph of beef tissue stored in the refrigerator in embodiment 2 of the present invention.

[0052] Here, the storage process of the refrigerator in the second embodiment will be described by taking as an example a case where beef is stored in storage compartment 6 of the refrigerator in FIG.

[0053] First, sliced ​​beef is placed in storage room 6, and the switch on the operation panel is operated to select and activate "beef" as the food ingredient information and "delicious course 2" as the storage temperature pattern. In "delicious course 2" for "beef", as shown in FIG. 9, the beef is stored at a temperature pattern that achieves a preset freezing rate (not shown) based on the input information for the food ingredient "beef". Here, several temperature patterns can be selected depending on the type and amount of food ingredient placed.

[0054] As shown in FIG. 9, the damper device 9 starts adjusting the amount of cold air flowing into the storage room 6 so that the preset temperature of the second temperature zone becomes -11°C±4°C or lower (-12°C as an example).

[0055] After the temperature sensor 10 detects the set temperature, the amount of cold air flowing in is adjusted so that the state is maintained for a preset time (48 hours as an example), and after the preset time (48 hours as an example) has elapsed, the damper device 9 again starts adjusting the amount of cold air flowing into the storage chamber 6 so that the set temperature of the first temperature zone is -3°C or less and the second temperature zone +12°C or less (excluding 0) (for example, -5°C, which is the second temperature zone +7°C). After the temperature sensor 10 detects the set temperature, the temperature is maintained for a preset time (72 hours as an example), and after the preset time (72 hours as an example) has elapsed, the temperature is cooled to the set temperature of the second temperature zone (-12°C as an example).

[0056] If a heating means is provided, this heating means can be used when maintaining the set temperature and when raising the temperature to the first temperature zone, thereby achieving stable temperature control and shortening the time it takes to reach the first temperature zone of -5°C.

[0057] The storage process is then completed by cooling the product to the set temperature of the second temperature zone (for example, -12°C) and maintaining it for a set time (for example, 24 hours), and then raising the temperature to the first temperature zone (for example, -5°C) and maintaining it for a set time (for example, 24 hours).

[0058] FIG. 10 shows the results of the sensory evaluation, total amino acid amount, and dipeptide amount. As a conventional example, beef from the same lot as in the present embodiment 1 was used, which was stored in freezer 5 at a set temperature (−18° C. as an example) for a period of time equivalent to the storage period in the present embodiment 2. As shown in FIG. 10, in the sensory evaluation, the beef in the present embodiment 2 was higher by one point or more in the categories of “umami,” “tenderness,” and “juiciness” compared to the conventional example. Since a difference of one point in the sensory evaluation is clearly recognizable, the beef stored in the temperature pattern of the present embodiment 2 reached a level where the difference in “taste” could be felt after storage compared to the conventional example.

[0059] In addition, the total amount of amino acids, which are the components that give the umami flavor, increased by about 12% compared to the conventional example.

[0060] Furthermore, in embodiment 2 of the present invention, the presence of dipeptides that are expected to impart umami flavor was confirmed, and the amount was increased by approximately 53% compared to the conventional example, allowing the difference in "taste" to be quantitatively confirmed.

[0061] As in the first embodiment, amino acids and peptides are produced by enzymatic decomposition of proteins that make up beef cells, as shown in FIG. 4, and tenderness is also brought about by the enzymatic decomposition of proteins.

[0062] Immediately after storage begins, the product is cooled to the set temperature of the second temperature zone (for example, -12°C) and maintained for the set time (for example, 48 hours), thereby increasing the flavor and softness through a mechanism similar to that of embodiment 1.

[0063] After that, when the temperature is raised to the set temperature (-5°C as an example) of the second temperature zone and maintained at the set temperature (-5°C as an example), the freezing rate decreases with the rise in temperature, resulting in a semi-frozen state. By maintaining the temperature for a set time (72 hours as an example), the water content of the melted ice crystals returns to the cells, and fine ice crystals are generated within the cells as shown in FIG. 11. These fine ice crystals within the cells can provide appropriate stress to the myofibrils within the cells that contribute to the tenderness of the beef, and also promote decomposition by enzymes. Due to such physicochemical effects, the beef can be felt more tender when eaten than in the first embodiment. Furthermore, the generation of fine ice crystals within the cells suppresses the growth of ice crystals and suppresses damage to the cell membrane, thereby suppressing the outflow of meat juices, allowing the beef to be felt more juicy when eaten.

[0064] Furthermore, at the set temperature of the second temperature zone (-5°C as an example), since the food is in a semi-frozen state, the effect of freeze concentration is low; however, since the effect of temperature is high, the reactivity of the enzymes is lower than that of the set temperature of the first temperature zone (-12°C as an example), but higher than that of a conventional freezer (-18°C as an example), and even at the second temperature zone (-5°C as an example), umami components are produced by the action of the enzymes.

[0065] The refrigerator body 1 may be provided with a carbon dioxide concentration adjusting means capable of adjusting the carbon dioxide concentration in the storage chamber 6.

[0066] In this case, by controlling the room temperature of storage chamber 6 according to the above-mentioned temperature pattern using the control means while raising the carbon dioxide concentration in storage chamber 6 above the atmospheric concentration, maturation can be carried out in an environment that inhibits the growth of spoilage bacteria, thereby further increasing safety.

[0067] As is clear from the above description, the present invention relates to a storage method for a storage device comprising a storage compartment for storing meat, a cooling means for cooling the storage compartment, a temperature detection means for detecting the temperature inside the storage compartment, and a control means for controlling the temperature by the cooling means, the method comprising: controlling the temperature by the control means to vary the temperature between a first temperature zone where the freezing rate, which is the rate at which moisture in the cells of the meat is frozen, is 46±20%, and a second temperature zone where the freezing rate is 80±10%, the method comprising the steps of cooling the temperature to the second temperature zone, heating the temperature to the first temperature zone, and cooling the temperature to the second temperature zone again. By doing so, it is possible to increase the amount of umami components (amino acids and peptides) produced by the enzymatic breakdown of meat proteins during storage by increasing the reactivity of the enzymes.Furthermore, by controlling the freezing rate with temperature fluctuations, the state of the meat cells is changed and the softness is increased by applying moderate stress to the muscle fibers within the cells, while damage to the cell membrane is suppressed by inhibiting the growth of ice crystals and meat juices are retained within the cells, thereby increasing the umami, softness and juiciness of the meat and enhancing the "deliciousness" of the meat, resulting in a "deliciousness" that can be felt when eating it. (Implementation form 3) Fig. 12 is a cross-sectional view of a refrigerator in accordance with the third embodiment of the present invention, and Fig. 13 shows the temperature pattern of a storage compartment in accordance with the third embodiment of the present invention. In Fig. 12, an operation panel 11 installed on the exterior of the refrigerator door or on the inner wall of the storage compartment of the refrigerator allows the user to set the temperature (low, medium, high) of each compartment of the refrigerator (refrigeration compartment 4, freezer compartment 5, etc.). In addition, the user can select a course for storage compartment 6 (aging course, preservation course), the planned date for removing the put-in food, the type of food (beef, pork, chicken), etc.

[0068] Note that, although explanations will be omitted for parts to which the same configurations and technical ideas as those of the first and second embodiments can be applied, it is possible to combine and apply the configurations of the first and second embodiments in this embodiment as long as no problems occur.

[0069] In Fig. 13, sliced ​​beef is first placed in storage room 6, and the switch on operation panel 11 is operated to select "Tasty Course 3", and the planned date and time of removal and the type of food (beef, pork, chicken) are entered, and the machine is operated to store the food at a preset temperature pattern. Here, the temperature pattern can be selected according to the type and amount of food placed.

[0070] In FIG. 13, the opening and closing operation of the damper device 9 is determined based on the temperature detected by the temperature sensor 10 so as to achieve the preset temperature of the second temperature zone (-12°C as an example), and the amount of cold air flowing into the storage chamber 6 is adjusted to control the temperature inside the chamber within a certain range.

[0071] Then, after a preset time (48 hours as an example), the amount of cold air flowing into the damper device 9 is adjusted while monitoring the detected temperature of the temperature sensor 10 each time so that the temperature reaches the set temperature of the first temperature zone (-5°C as an example), and after a preset time (72 hours as an example), the room temperature of the storage room is lowered to the set temperature of the second temperature zone (-12°C as an example), which is maintained for a preset time (24 hours as an example), and then the temperature is further raised to the first temperature zone (-5°C as an example) and maintained for the set time (24 hours as an example), completing the storage process.

[0072] Thereafter, a thawing process is performed. According to the date and time of planned removal inputted in advance using operation panel 11 on the operation panel, the storage section is maintained at a temperature equal to or higher than the first temperature range (4°C as an example) for a certain period of time several hours (12 hours as an example) before the date and time of planned removal of the food by the user, thereby thawing the food. As a result, when the user removes the frozen and stored food, it is thawed, so that cooking can be performed immediately without the need for a thawing operation, thereby reducing cooking and preparation time. In addition, the thawing temperature can be changed arbitrarily depending on the cooking method, so for example, when thin slicing is desired, a slight freezing temperature of -3 to -1°C is set, which makes slicing easier due to the slight freezing and also reduces time.

[0073] As is clear from the above, in this third embodiment, there is provided an operation panel for inputting the planned date and time when the user intends to remove the food stored in the storage section, and there is also provided a thawing process for maintaining the storage section at or above the second temperature range for a certain period of time prior to the planned date and time of removal. Therefore, when the user removes the food, the food that has been frozen and aged in advance is thawed, and cooking such as heating can be performed immediately, allowing efficient cooking.

[0074] In the third embodiment, the temperature and time control information for the defrosting process and the like is inputted on the operation panel, but it is also possible to input the information on a mobile terminal and use a wireless means such as Wi-Fi to input the control information to the refrigerator and control the refrigerator temperature. This allows you to specify the date and time of removal even when you are away from home, improving the efficiency of housework.

[0075] (Embodiment 4) 14 shows a temperature pattern of the storage compartment in the fourth embodiment of the present invention. Although a description will be omitted for parts to which the same configuration and the same technical ideas as those of the first to third embodiments can be applied, the configurations of the first to third embodiments can be combined and applied in combination as long as no problems are found.

[0076] FIG. 14 is an example of a chart showing the temperature pattern of the storage compartment of the refrigerator when the user sets the planned removal date as 14 days later. After maintaining the temperature in the second temperature zone (-12°C as an example) for a certain period of time (48 hours as an example), the temperature is maintained in the first temperature zone (-5°C as an example) for a certain period of time (72 hours as an example), and furthermore, after maintaining the temperature in the second temperature zone (-12°C as an example) for a certain period of time (7 days as an example), the temperature is maintained in the first temperature zone (-5°C) for a certain period of time (24.5 hours), and then the temperature is maintained at a temperature equal to or higher than the second temperature zone (4°C as an example) for a certain period of time (12 hours) in the defrosting process. The food can be stored and defrosted at an appropriate storage temperature and time according to the user's planned date of use and the type of food.

[0077] As is clear from the above, in this embodiment 4, the time for which the first temperature zone is maintained and the time for which the second temperature zone is maintained are automatically controlled to a temperature and time that enhances the flavor of the food being stored, depending on the period from the start of storage to the scheduled removal date and time.This allows the food to be stored at the most suitable maturation temperature pattern for the period, and therefore maturation can be carried out in a way that prevents spoilage and allows the food to be enjoyed with delicious flavor.

[0078] (Embodiment 5) Fig. 15 is a cross-sectional view of a refrigerator in accordance with the fifth embodiment of the present invention, and Fig. 16 shows a temperature pattern of a storage compartment in accordance with the fifth embodiment of the present invention. In Fig. 15, door open / close detection means 12 is a door switch that uses pressure or magnetic force, and can detect whether the door of storage compartment 6 is open or closed.

[0079] The notification means 13 notifies the user of the door opening / closing status of the storage room 6, and is a buzzer that provides an auditory notification or an LED light that provides a visual notification.

[0080] The door contact detection means 14 is a detection means that utilizes light, pressure, capacitance, or the like, and is capable of predicting the door opening / closing operation by detecting whether or not there is contact with the door of the storage chamber 6.

[0081] Note that, although explanations will be omitted for parts to which the same configurations and technical ideas as those of the first to fourth embodiments can be applied, the configurations of the first to fourth embodiments can be combined and applied in combination as long as no problems occur.

[0082] Here, a storage process of the refrigerator in the present embodiment 5 when beef is stored in storage compartment 6 will be described with reference to FIG.

[0083] First, sliced ​​beef is placed in storage compartment 6, and then the switch on operation panel 11 is operated to select "Tasty Course 4," and the planned date and time of removal and the type of food (beef, pork, chicken) are entered, and the machine is operated to store the beef at the preset temperature pattern. Here, the temperature pattern can be selected according to the type and amount of food placed.

[0084] The opening and closing operation of the damper device 9 is determined based on the temperature detected by the temperature sensor 10 so that the preset temperature of the second temperature zone (-12°C as an example) is reached, and the amount of cold air flowing into the storage chamber 6 is adjusted to control the temperature inside the chamber within a certain range.

[0085] Then, after a preset time (48 hours as an example) has elapsed, the amount of cold air flowing into the damper device 9 is adjusted while monitoring the detected temperature using the temperature sensor 10 so that the set temperature of the first temperature zone (-5°C as an example) is reached, and maintained for the preset time (72 hours as an example).

[0086] At this time, the temperature may rise by natural absorption of heat from the outside air temperature, etc., but in order to raise or maintain the temperature more precisely and without being affected by the outside air temperature or the surrounding environment, a heating means (not shown) such as a heater can be installed around the storage chamber and used for heating and maintaining the temperature. This makes it possible to improve temperature controllability, such as maintaining the temperature precisely with very little temperature fluctuation and shortening the time it takes to reach the second temperature zone of -5°C.

[0087] Thereafter, the room temperature of the storage room is lowered to the set temperature of the second temperature zone (-12°C as an example), and maintained for a preset time (24 hours as an example), after which it is further raised to the first temperature zone (-5°C as an example), and the temperature fluctuation is repeated and maintained for a preset time (24 hours as an example), after which the storage process ends and is notified to the user by a display / notification means such as a buzzer or LED. Of course, wireless communication or the like may be used to display the information on a mobile terminal or the like.

[0088] If the user opens the door of the storage compartment 6 during the storage period from when the food is put into the storage compartment 6 to when it is taken out, the door open state is detected by the door open / close detection means 12 of the storage compartment 6, and the notification means 13 immediately notifies the user of the open state of the door, so that the user notices the notification and immediately tries to close the door. This prevents the temperature in the storage compartment 6 from fluctuating due to the door being left open for a long period of time, which affects the temperature of the food and prevents the food from being stored at the desired temperature to ensure deliciousness. The notification means 13 may be an audible warning sound, a melody such as music, or a voice such as "Please close the door" that urges the user to close the door, or a visual notification means such as a display on an LED or liquid crystal display.

[0089] Regarding the method of the notification means 13, the presence or absence of notification and the method of the notification means (auditory notification, visual notification) can be arbitrarily selected by the operation panel 11.

[0090] In addition, if the user does not set a storage course and uses the device in the normal manner, this notification means will not operate, the door can be opened and closed as usual, and there will be no buzzer sound or LED notification.

[0091] Furthermore, by utilizing a door contact detection means 14 equipped with a pressure sensor using a pressure sensor installed on the exterior of the door of the storage chamber 6 and an electrostatic sensor utilizing the electrostatic capacitance held by a human, the door contact means detects when a user touches the door of the storage chamber 6, and this causes an alarm means such as an LED or a buzzer to operate to alert the user, thereby making it possible to prevent the door of the storage chamber 6 from being opened or closed.

[0092] Furthermore, by setting a certain threshold for the contact time, it is possible to determine whether a person has simply touched the door or has the intention of opening it, thereby improving the accuracy of detection of the door opening and closing action, thereby achieving high-quality aging.

[0093] As is clear from the above, the present invention comprises a storage compartment for storing food, a cooling means for cooling the storage compartment, a detection means for detecting the room temperature of the storage compartment, a control means for controlling the room temperature of the storage compartment, a door open / close detection means, and an alarm means, and the control means uses the cooling means to fluctuate and control the room temperature of the storage compartment, thereby changing the freezing rate and concentration rate of the food and promoting enzyme activity more uniformly to increase the umami taste of the food, and making it possible to increase the amount of umami components (amino acids and peptides) produced by the enzymatic decomposition of protein during storage by increasing the activity and reactivity of the enzymes, and furthermore, by controlling the state of the ice crystals, physical damage is appropriately inflicted on muscle tissue, thereby achieving softness, and the food can be stored at a desired temperature while preventing the door from being left open for long periods of time by notifying the user when the door is open, thereby allowing maturation that allows the user to experience the "delicious" taste.

[0094] Furthermore, in the first embodiment, a storage compartment that is part of a refrigerator has been described, but a dedicated storage compartment or commercial equipment may also be used. In this case, since there is no need to consider the impact of operations on other compartments of the refrigerator, temperature control, temperature constancy, temperature adjustment, etc. can be achieved more efficiently, and better quality and tastier beef can be provided.

[0095] Furthermore, although slices of beef have been described in the first embodiment, chunks of meat or other meats may also be used, and by controlling the temperature and time in advance using a database, a more delicious food can be provided.

[0096] (Embodiment 6) 16 shows a temperature pattern of the storage compartment in the sixth embodiment of the present invention. Although a description will be omitted for the parts to which the same configuration and the same technical ideas as those of the first to fifth embodiments can be applied, the sixth embodiment can be combined with the configurations of the first to fifth embodiments and applied in combination as long as no problems are found.

[0097] In Fig. 16, sliced ​​beef is placed in storage room 6, and the switch on operation panel 11 is operated to select "Tasty Course 5", and the planned date and time of removal and the type of food (beef, pork, chicken) are entered, and the machine is operated to store the food at a preset temperature pattern. Here, the temperature pattern can be selected according to the type and amount of food placed.

[0098] The opening and closing operation of the damper device 9 is determined based on the temperature detected by the temperature sensor 10 so that the preset temperature of the second temperature zone (-12°C as an example) is reached, and the amount of cold air flowing into the storage chamber 6 is adjusted to control the temperature inside the chamber within a certain range.

[0099] Then, after a preset time (48 hours as an example) has elapsed, the amount of cold air flowing into the damper device 9 is adjusted while monitoring the temperature detected by the temperature sensor 10 each time so that the set temperature of the first temperature zone (-5°C as an example) is reached, and this is maintained for the preset time (72 hours as an example).

[0100] The room temperature in the storage room is then lowered to the set temperature of the second temperature zone (for example, -12°C) and maintained for a pre-set time (for example, 24 hours), after which it is further raised to the first temperature zone (for example, -5°C) and maintained for a set time (for example, 24 hours), after which the storage process is completed.

[0101] Next, the process proceeds to the thawing step. According to the date and time of planned removal inputted in advance using the operation panel 11, the storage section is maintained at a temperature equal to or higher than the second temperature range (4°C as an example) for a certain period of time several hours (12 hours as an example) before the date and time of planned removal of the food by the user, thereby thawing the food. As a result, when the user removes the frozen and stored food, it is thawed, so that cooking can be performed immediately without the need for a thawing operation, thereby reducing cooking and preparation time. In addition, the thawing temperature can be changed arbitrarily depending on the cooking method, so for example, when thin slicing is desired, a slight freezing temperature of -3 to -1°C is used, which makes slicing easier due to the slight freezing and also reduces time.

[0102] Furthermore, if the user opens the door of the storage compartment 6 during the maturation period from when the food is placed in the storage compartment 6 until it is removed, the door open / close detection means 12 of the storage compartment 6 detects the open state of the door, and after a certain time has passed, the notification means 13 notifies the user that the door is open. The user realizes that the door has been open for a long time by the notification, and tries to close the door. This prevents the temperature inside the storage compartment 6 from fluctuating due to the door being left open for a long period of time, which affects the temperature of the food and prevents the food from being stored at the target temperature for deliciousness. The certain time is a time during which leaving the door open does not affect the food.

[0103] Furthermore, when the door opening / closing detection means 12 detects this continuously for a certain period of time, an alert is issued by the alert means 13. If the door is opened only once or twice for a short period of time, this has almost no effect on the food stored in the storage compartment 6, but an alert can also be issued when this is detected continuously for a certain period of time.

[0104] As is clear from the above, in this embodiment 6, the user inputs the planned date and time for removing food stored in the storage section on the operation panel, and the storage section is maintained at or above the second temperature range for a certain period of time several hours before the planned date and time for removal. Therefore, when the user removes the food, the food that has been frozen, stored, and matured in advance is thawed, so that cooking with heat can be performed immediately, allowing efficient cooking. Furthermore, the user is notified when the door is open, preventing the door from being left open for long periods of time, while the food can be stored at the desired temperature, allowing maturation that allows the user to experience its "deliciousness."

[0105] In the sixth embodiment, the temperature and time control information for the defrosting process and the like is inputted on the operation panel, but the temperature of the refrigerator may be controlled by inputting the control information on a mobile terminal and using a wireless means such as Wi-Fi. This allows the date and time of removal to be specified even when away from home, improving the efficiency of housework.

[0106] In the sixth embodiment, only the notification means for the door opening and closing is described, but the refrigerator may be equipped with a locking mechanism that prevents the storage compartment from being opened or closed when the aging mode is set on the operation panel. With this, the notification and locking mechanisms make it possible to produce aged meat of higher quality.

[0107] (Embodiment 7) Fig. 17 shows a temperature pattern of the storage compartment in the seventh embodiment of the present invention. Although a description will be omitted for parts to which the same configuration and the same technical ideas as those of the first to sixth embodiments can be applied, the seventh embodiment can be combined with the configurations of the first to sixth embodiments and applied in combination as long as no problems are found.

[0108] First, sliced ​​beef is placed in storage room 6, and the switch on operation panel 11 is operated to select and activate "beef" as the food ingredient information and "delicious course 6" as the storage temperature pattern. In "delicious course 6" for "beef", as shown in FIG. 17, the beef is stored at a temperature pattern that achieves a preset freezing rate (not shown) based on the input information for the food ingredient "beef". Here, several temperature patterns can be selected depending on the type and amount of food to be placed, and the planned date and time of removal is also input.

[0109] As shown in FIG. 17, the damper device 9 starts to adjust the amount of cool air flowing into the storage chamber 6 so that the preset temperature of the second temperature zone (as an example, −12° C.) is reached.

[0110] After the temperature sensor 10 detects the set temperature, the amount of cold air flowing in is adjusted so that the state is maintained for a preset time (48 hours as an example), and after the preset time (48 hours as an example) has elapsed, the damper device 9 again starts adjusting the amount of cold air flowing into the storage chamber 6 so that the temperature becomes the set temperature of the first temperature zone (-5°C as an example). After the temperature sensor 10 detects the set temperature, the temperature is maintained for a preset time (72 hours as an example), and after the preset time (72 hours as an example) has elapsed, the temperature is cooled to the set temperature of the second temperature zone (-12°C as an example).

[0111] If a heating means is provided, this heating means can be used when maintaining the set temperature and when raising the temperature to the first temperature zone, thereby achieving stable temperature control and shortening the time it takes to reach the first temperature zone of -5°C.

[0112] The storage process is then completed by cooling the product to the set temperature of the second temperature zone (for example, -12°C) and maintaining it for a set time (for example, 24 hours), and then raising the temperature to the first temperature zone (for example, -5°C) and maintaining it for a set time (for example, 24 hours).

[0113] Next, the process moves to the storage maintenance process, in which the detected temperature is monitored using the temperature sensor 10, and the amount of cold air flowing into the damper device 9 is adjusted to maintain the temperature at the set temperature of the third temperature zone (-18°C in this example), as part of the storage maintenance process.

[0114] Then, the process proceeds to a thawing process, in which the storage section is maintained at a fourth temperature range (for example, 4°C) for a certain period of time several hours (for example, 12 hours) before the user plans to remove the food, depending on the date and time of the planned removal inputted in advance using operation panel 11 on the operation panel, to thaw the food.

[0115] This allows the user to take out frozen food, which is already thawed, and cook it immediately without the need for thawing, thus saving time in cooking and preparation.The thawing temperature can be changed as desired depending on the cooking method, so for example, if you want to slice thinly, you can set the temperature to a slight freezing temperature of -3 to -1°C, which makes it easier to slice due to the slight freezing and also saves time.

[0116] In FIG. 17, when a user wishes to cook food immediately, the user can use the operation panel 11 to set a cooking preparation step. A cooking preparation step is set to maintain the food at the fifth temperature zone (20°C as an example) for a certain period of time several hours before the scheduled time of removal, so that the temperature of the food will be room temperature when the food is removed. When cooking food stored in a refrigerator, the food is generally left at room temperature for about 30 minutes before cooking in order to prevent an excessive temperature difference between the inside and surface of the food when heated, and a similar effect can be obtained. This eliminates the need to leave the food at room temperature and allows cooking to be done immediately, making cooking efficient and quick.

[0117] The refrigerator body 1 may be provided with a carbon dioxide concentration adjusting means capable of adjusting the carbon dioxide concentration in the storage chamber 6.

[0118] In this case, by controlling the room temperature of storage chamber 6 according to the above-mentioned temperature pattern using the control means while raising the carbon dioxide concentration in storage chamber 6 above the atmospheric concentration, maturation can be carried out in an environment that inhibits the growth of spoilage bacteria, thereby further increasing safety.

[0119] As is clear from the above, the present invention provides a storage device comprising a storage compartment for storing meat, a cooling means for cooling the storage compartment, a temperature detection means for detecting the temperature inside the storage compartment, and a control means for controlling the temperature with the cooling means, in which the control means maintains a predetermined freezing rate after varying the freezing rate, and further includes an operation panel for inputting the planned date and time for the user to take out the food stored in the storage compartment, and a thawing process for maintaining the storage compartment at a temperature range or higher where the freezing rate of the food is 0% for a certain period of time several hours before the planned date and time of takeout, so that when the user takes out the food that has been frozen and aged in advance, it is thawed, and cooking such as heating can be performed immediately, allowing efficient cooking. Even if the food is stored for longer than the recommended time, it is possible to achieve deliciousness without the trouble of thawing while maintaining the aged state. [Industrial Applicability]

[0120] As described above, the storage method according to the present invention and the refrigerator using this storage method can be applied not only to home use but also to commercial use. [Explanation of symbols]

[0121] 1 Refrigerator body 2. Insulated partition wall 3. Insulated partition wall 4 Refrigerated compartment 5 Freezer 6. Storage Room 7 Cooler 8. Blower 9 Damper device 10 Temperature Sensor 11 Operation Panel 12 Door opening / closing detection means 13. Notification methods 14 Door contact detection means< / c>

Claims

1. A storage room for storing food ingredients; A cooling means for cooling the storage chamber; A temperature detection means for detecting the temperature of the storage chamber; A control means for controlling the temperature of the storage chamber; A food ingredient information input means for inputting information about the food ingredient is provided. the control means increases the temperature of the storage chamber until the temperature is in the first temperature zone after a second time has elapsed since the temperature detection means detected that the temperature of the storage chamber is in the second temperature zone, and decreases the temperature of the storage chamber until the temperature is in the second temperature zone after a first time has elapsed since the temperature detection means detected that the temperature of the storage chamber is in the first temperature zone, The first temperature zone is a temperature zone that is −3° C. or lower and has a first freezing rate, which is a rate at which water in the cells of the food material is frozen, of 46±20% in the first temperature zone; The second temperature zone is a temperature zone that is equal to or lower than −11±4° C., and in which a second freezing rate, which is the rate at which water in the cells of the food material is frozen in the second temperature zone, is 80±10%; The information on the ingredients input by the ingredient information input means includes the type of the ingredients and the amount of the ingredients, The first temperature zone and the second temperature zone, the first time period and the second time period, and the first freezing rate and the second freezing rate are determined based on the information input by the food ingredient information input means, the type of food ingredient, and the amount of food ingredient, and the selected course is selected; A refrigerator characterized in that the first freezing rate is realized by varying the first temperature zone, and the second freezing rate is realized by varying the second temperature zone.

2. The refrigerator described in claim 1, characterized in that the control means raises the temperature of the storage chamber until it reaches the first temperature zone a second time after the temperature detection means detects that the temperature of the storage chamber is in the second temperature zone, and cools the storage chamber until it reaches the second temperature zone as soon as the temperature detection means detects that the temperature of the storage chamber is in the first temperature zone.

3. A scheduled date and time input means for inputting a scheduled date and time for taking out the food material is provided, determining a third temperature zone, which is a temperature zone lower than the second temperature zone, and a third time period for which the third temperature zone is to be maintained, based on the scheduled date and time input by the scheduled date and time input means; the control means cools the storage chamber until the temperature of the storage chamber reaches the third temperature zone after the first time has elapsed since the temperature detection means detected that the temperature of the storage chamber is in the first temperature zone, 3. The refrigerator according to claim 1, wherein the third temperature zone is maintained until the third time has elapsed since the temperature detection means detects that the temperature of the storage compartment is in the third temperature zone.

4. Based on the scheduled date and time input by the scheduled date and time input means, a fourth temperature zone that is a temperature zone higher than the first temperature zone and a fourth time period for maintaining the fourth temperature zone are determined; the control means cools the storage chamber until the temperature of the storage chamber falls within a third temperature zone after the first time has elapsed since the temperature detection means detected that the temperature of the storage chamber falls within the first temperature zone, 4. The refrigerator according to claim 3, wherein the temperature of the storage compartment is raised until it enters a fourth temperature zone after the third time has elapsed since the temperature detection means detected that the temperature of the storage compartment is in the third temperature zone, and the fourth temperature zone is maintained until the fourth time has elapsed since the temperature detection means detected that the temperature of the storage compartment is in the fourth temperature zone.

5. 5. The refrigerator according to claim 4, wherein the control means maintains the temperature of the storage compartment at an outside air temperature for a certain period of time before the scheduled date and time based on the scheduled date and time input by the scheduled date and time input means.

6. a door opening / closing detection means for detecting an opening / closing state of the door of the storage chamber; a notification means for notifying an opening / closing state of the door of the storage chamber, When information is being input by the food ingredient information input means, the notification means notifies as soon as the door opening / closing detection means detects that the door of the storage compartment is open, 6. The refrigerator according to claim 1, wherein when no information is input by the food ingredient information input means, the notification means does not issue a notification even if the door open / close detection means detects that the door of the storage compartment is open.

7. a door contact detection means for detecting contact with the door of the storage chamber; a notification means for notifying an opening / closing state of the door of the storage chamber, 7. The refrigerator according to claim 1, wherein, when information is being input by the food ingredient information input means, the door contact detection means detects contact with the storage compartment door and the contact time exceeds a preset threshold, the notification means issues an alert.

8. In a system including a refrigerator and a mobile terminal, The refrigerator includes: A storage room for storing food ingredients; A cooling means for cooling the storage chamber; A temperature detection means for detecting the temperature of the storage chamber; A control means for controlling the temperature of the storage chamber, The mobile terminal includes: A food ingredient information input means for inputting information about the food ingredient is provided, The control means raises the temperature of the storage chamber until the temperature is in the first temperature zone after a second time has elapsed since the temperature detection means detected that the temperature of the storage chamber is in the second temperature zone, and After the first time has elapsed, the temperature of the storage chamber is cooled until it reaches the second temperature range; The first temperature zone is a temperature zone that is −3° C. or lower and has a first freezing rate, which is a rate at which water in the cells of the food material is frozen, of 46±20% in the first temperature zone; The second temperature zone is a temperature zone that is equal to or lower than −11±4° C., and in which a second freezing rate, which is the rate at which water in the cells of the food material is frozen in the second temperature zone, is 80±10%; The information on the ingredients input by the ingredient information input means includes the type of the ingredients and the amount of the ingredients, The first temperature zone and the second temperature zone, the first time period and the second time period, and the first freezing rate and the second freezing rate are determined based on the information input by the food ingredient information input means, the type of food ingredient, and the amount of food ingredient, and the selected course is selected; A system comprising: a first temperature zone that varies to realize a first freezing rate; and a second temperature zone that varies to realize a second freezing rate.

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