PROBLEM TO BE SOLVED: To provide a cooling cooking method exhibiting the cooking effect of promoting the penetration of a seasoning into a food product and the softening of the food product by optimum cooling rate control in a refrigerator for household.SOLUTION: Provided is a refrigerator comprising: a storage chamber an air sending means 116 sending cool air from a cooler 115 to the storage chamber and a control means 132 controlling the air sending means 116. The control means 132 rapidly cools a food material by a first step (rapid cooling step) where the surface of the food product is cooled to a non-freezing temperature zone of 0°C or lower and a second step (a finely freezing step) where, after the first step, the surface of the food material is cooled to a finely freezing temperature, thus, after the charge of the food material, rapid cooling is immediately started to form a finely frozen layer on the surface in a shorter time. in this way, an osmotic pressure action by a temperature gradient is promoted to promote seasoning liquid infiltration, further, by the suitable generation of ice crystals between cells, a seasoning liquid infiltration effect and a food material softening effect can be increased without damaging the flavor of the food material.SELECTED DRAWING: Figure 3COPYRIGHT: (C)2018,JPO&INPIT【課題】家庭用冷蔵庫において、最適な冷却速度制御により食品への調味料の染込み、食品の軟化を促進させる調理効果を発揮することを目的とする。【解決手段】収納室と、冷却器115からの冷気を収納室に送風する送風手段116と、送風手段116を制御する制御手段132とを備え、制御手段132は食品表面を0℃以下の非凍結温度帯まで冷却する第一工程(急速冷却工程)と、前記第一工程後に微凍結温度まで食材表面を冷却する第二工程(微凍結工程)とで、食材を急速冷却することにより、食材の投入後、即座に急冷を開始してより短時間で表面に微凍結層を形成し、温度勾配による浸透圧作用を促進し、調味液浸透を促進するほか、細胞間の適度な氷結晶生成により食材の風味を損なわずに調味液浸透効果、食材の軟化効果を高めることができる。【選択図】図3
