Refrigerator

Abstract

The present invention provides an improved structure of a refrigerator which is used for performing optimal refrigerated storage for the food comprising meat and fish and can perform ice-temperature zone storage that is difficult in prior-art structure. A body is internally provided with a storage chamber and a freezing circulation. In the refrigerator which is provided with a cold air channel that guides the cold air from the freezing circulation to the storage chamber, one part of the storage chamber is provided with a storage space which closes the inner part relatively to the outer part. Furthermore the storage which is optimal for refrigerated storage of food below the ice-temperature zone can be performed through a low-pressure chamber that is indirectly cooled by the freezing circulation.

Description

technical field [0001] The present invention relates to a refrigerator, and in particular, to a refrigerator having a structure capable of suppressing deterioration of nutrients and cells in accordance with the freezing temperature of food. Background technique [0002] Food is oxidized due to reaction with oxygen in the air during storage. In particular, unsaturated fatty acids such as DHA and EPA contained in large amounts in fish, some amino acids contained in meat, and vitamin C contained in vegetables are gradually lost due to contact with oxygen in the air. Then, techniques for reducing oxygen concentration by vacuum packaging, effective use of antioxidants, etc. to prevent oxidation of nutrients are widely used in daily life. [0003] As an example, in the past, for example, as known from the following Patent Document 1, there is a vacuum pump to suck the air in the airtight container in the refrigerator so as to reduce the amount of oxygen in the container to suppre...

AI Technical Summary

Problems solved by technology

Therefore, there are problems such as dripping out and reducing delicious ingredients, or loss of moisture in the food, resulting in poor texture (for example, dry texture) and the like.

[0010] In addition, especially in the case of a direct-cooling storage room, dry air contacts the surface of the food to promote drying and cause discoloration of the surface of the food. In addition, air tends to enter the dry cells with a large surface area. As a result, there are Changes in freshness that may cause oxidation promotion of lipids, etc.

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