JPH06193884A - High frequency heating cooker - Google Patents

Abstract

PURPOSE:To permit vacuum and low-temperature cooking, effected by high frequency, and save energy consumption by a method wherein two temperatures of a summit temperature and another temperature, lower than the summit temperature, are set in a food temperature measuring means while the stopping and/or rethrowing and the like of high frequency intermittent projection are controlled in accordance with respective set temperatures. CONSTITUTION:High-frequency wave is projected from a plurality of rotary antennas 13, 14 respectively against a food 31 received in a heating chamber 11 whereby the high-frequency heating cooking of the food 31 is effected. In this case, the temperature of the food 31 is measured by a plurality of optical fibers 81, 82 for measuring temperature respectively. Respective rotary antennas 13, 14 are controlled respectively by a computer based on respective measured temperatures. In this case, intermittent projection is stopped when one of respective temperatures has arrived at a summit temperature while the intermittent projection is restarted when the temperature has lowered to a value lower than the summit temperature. On the other hand, heating is finished when the other one of respective temperatures has arrived at a predetermined temperature or the control of the summit temperature and the lower temperature is effected with respect to one of respective temperatures for a given period of time.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a high frequency heating cooker such as a microwave oven.

[0002]

2. Description of the Related Art In recent years, a technique called vacuum cooking has begun to spread. This is a cooking method that was invented separately in Japan and France, developed greatly in France, and is said to be an invention comparable to the cooking method or computer of the 21st century.

That is, since the heat denaturation temperature of protein is about 60 ° C., meat or the like should be satisfactorily eaten if heated to such a temperature. However, in reality, heat does not reach the inside even when it is boiled at 60 ° C. Therefore, the meat is packed in a plastic film in a vacuum, and the meat is boiled in that state to allow heat to penetrate into the inside.

Since it is vacuum-packed, the flavor and taste of the material are not missed, and the penetration of sugar and salt is good, so a smaller amount and healthier than before. Since it is heated at a low temperature, it has less cooking damage such as less vitamin destruction, less stiffening of fibers and fibers, less separation of water and less loss of taste, and a better taste. Since it can be stored in the short term, even in situations such as banquets where a large amount of food needs to be cooked in a short period of time, it is possible to prepare in advance and have a large number of operating advantages such as a smaller number of people and smaller equipment. But it is starting to grow rapidly.

However, this epoch-making cooking method also requires a long time for heating because it needs to be heated in a hot water bath or a steam oven as described above, and the energy cost reduction has become a major issue. It is conceivable to use high-frequency heating as a means to solve this problem, but under the present circumstances, heating unevenness is large, and unfortunately cooking cannot be done well. It is generally said that vacuum cooking requires an accuracy of 1 ° C and a uniform distribution.

As a conventional technique for uniform heating, there is, for example, Japanese Patent Application Laid-Open No. 52-17237. This is to detect the temperature of a plurality of parts of food, reduce the high frequency output when one reaches a constant temperature lower than the desired temperature, and stop the high frequency when the other reaches the desired temperature.
However, if this technique is applied as it is, vacuum cooking will not work. It is presumed that the biggest reason is that high frequency irradiation is continued even after reaching a certain temperature, although it is weak. In other words, this technology presupposes non-uniform heating,
The weakening of the high frequency merely reduces the degree of non-uniform heating, the non-uniform heating itself continues to exist, and thus the temperature difference between the strongly heated and less heated portions continues to increase. By weakening the high frequency, the expansion speed is slowed down. This point should be referred to because a similar phenomenon is drawn in FIG. 3 of the above publication.

As another example, there is JP-A-52-61274. This detects the food temperature and weakens the output when it reaches the set temperature. As a similar example, there is JP-A-53-75547. The output is stopped when the set temperature T ₁ of the detected food temperature is reached, and when the temperature is lowered to T ₂ which is slightly lower than this, it is re-input. But these are also insufficient. In other words, it is applied to stew cooking or meat cooking at about 75 ° C as described in the specification, and both of them can be heated to 100 ° C or more by cooking or boiling when the peripheral portion of the food to be cooked can be 100 ° C. Since the cooking does not go up, it cannot be expected to maintain the temperature difference between the central part and the peripheral part at about 1 ° C.

As another example, Japanese Patent Laid-Open No. 52-10765.
Japanese Unexamined Patent Publication No. 6 (which can set the heat retention time), JP-A-54-7.
No. 641 (Detecting ambient temperature of food during thawing, 5
Stop the radio wave at ℃, re-enter at 1 ℃, end when there is no change in the decrease time from 5 ℃ to 1 ℃. ), JP-A-59-5
6388 (using optical fiber), Japanese Patent Application No. 3
-94012 (radio wave irradiation time for intermittent cooking is set to 3 seconds) and the like, but none of them could be cooked well even if they were used as independent techniques.

[0009]

As described above, according to the present invention, heating and cooking is performed by uniform heating, which is considered to be impossible in the prior art.
The purpose is to achieve cooking at about ℃ by high frequency heating.

[0010]

In order to solve the above problems, the present invention has the following constitution.

That is, it has a heating chamber for cooking food therein, a high frequency irradiation source, a control means for controlling irradiation from the high frequency irradiation source, and a plurality of food temperature measuring means,
The food temperature measuring means is set with a limit temperature LT ₁ and a temperature LT ₂ which is Δt lower than the limit temperature LT ₁ , and when _{one of} the plurality of food temperatures reaches LT ₁ , the intermittent irradiation is stopped and LT ₂ If one of the plurality of food temperatures reaches the predetermined temperature, the heating is terminated when one of the other food temperatures reaches a predetermined temperature, or the above LT ₁ and LT are applied to one of the plurality of food temperatures. _It is configured to perform the control of ₂ .

An optical fiber type temperature measuring device is used as the food temperature measuring means.

Further, the limit temperature LT ₁ is limited to a temperature from 55 ° C. to 67 ° C., which is a heat denaturation temperature of meat proteins.

Further, the high frequency irradiation sources are provided above and below.

[0015]

The present invention has the following functions due to the above-mentioned constitution.

That is, the food is intermittently irradiated with a high frequency in a heating chamber for heating the food, and the temperature of the portion which is expected to be heated most strongly is measured, and the limit temperature L
When T ₁ is reached, the irradiation of high frequency is stopped, so the heat of the part that is expected to be heated most strongly is transferred to the lower temperature part, and depends on the high frequency irradiation history and the thermal inertia of the food. It begins to fall after the transient temperature rise. LT ₂
When the temperature drops to, the high frequency irradiation is restarted and the temperature starts to rise again. During the control of LT ₁ and LT ₂ , the heat of the part that is heated strongly during the high frequency irradiation flows to the lower temperature part while the high frequency irradiation is stopped, and the temperature of the part that is hard to be heated gradually increases. To do. Temperature of this portion is also measured, which fits in a predetermined (minimum) in a very narrow temperature range at which point the temperature of the food when terminating the microwave irradiation temperature is minimum or LT ₁ following the.

When the high frequency irradiation is not finished, the above LT ₁ and L
Since T ₂ is controlled, the high-frequency intensity and its intermittent time ratio are set appropriately, and the amount of transient temperature rise can be suppressed to a minimum, so that each part of the food has a Δt from LT ₁ to LT _2.
It is kept within the temperature range of.

Further, since the optical fiber type temperature measuring device is used as the food temperature measuring means, the temperature measurement is unlikely to be influenced by the high frequency.

Further, in the cooking of meat, the limiting temperature LT ₁ is limited to the temperature of 55 ° C. to 67 ° C., so that the heating temperature of meat does not exceed the water splitting start temperature of 68 ° C. of meat.

Further, since the high frequency irradiation sources are provided on both the upper and lower sides, the food is heated from both the upper and lower directions, so that the variation in temperature is reduced.

[0021]

Embodiments of the present invention will be described below with reference to the drawings. Particularly, in the present embodiment, the case of vacuum cooking with severe temperature control will be mainly described.

FIG. 1 is a sectional view of a main part of a high frequency heating cooker according to an embodiment of the present invention. The heating chamber 11 is in the shape of a rectangular parallelepiped formed by welding stainless steel, and a door 12 that closes the front opening is rotatably provided. A circular hole is formed in the center of each of the top surface and the bottom surface of the heating chamber, and rotary antennas 13 and 14 are provided through the circular hole to provide the stirrer motor 1
It is supported and rotated by 5 and 16. A polypropylene resin top plate 1 is provided just below the antenna 13 on the top surface.
7 is fixed, and a food table 18 made of crystallized glass is fixed immediately above the antenna 14 on the bottom surface. Waveguides 19 and 20 are fixed at positions covering the top and bottom circular holes, and magnetrons 21 and 22 are attached to the ends of the respective waveguides.

The upper 23 of the fan motor is the magnetron 21.
The air guide 24 provided under the air outlet is connected to the air outlet 24 and has two outlets, one of which is the magnetron 21.
On the other hand, the other is a group of small holes 2 formed in the upper part of the back surface of the heating chamber 11.
Turned to 5. A group of small holes 26 is also provided on the door side of the top plate 17.
Can be opened. A group of small holes is also formed on the top surface of the heating chamber (not shown), and a group of small holes 28 is formed on the upper rear surface of the outer box 27.
It is connected to an exhaust guide 29 that connects between and.

A polypropylene resin cage net 30 is placed on the food placing table 18, and food (vacuum-packed beef in the figure) 31 is placed thereon. Two small holes 32 and 33 are formed in the side surface of the heating chamber 11, and two small holes (not shown) are also formed in the outer box 27 at a position corresponding to these. The optical fibers 81 and 82 for temperature measurement are penetrated from the outside of the outer box through these small holes and guided into the heating chamber, and their tips are pierced near the center and the periphery of the food.

Small hole groups 34 are formed on the bottom surface of the outer box, and small hole groups 35 and 36 are also formed on the back surface at the positions of the two magnetrons. Further, four rubber feet 37 are fixed to the bottom surface.

FIG. 2 is a circuit diagram of the high frequency heating cooker shown in FIG. The two conducting wires of the power plug 41 are connected to the fuse 42, and after the fuse are connected to the noise filter 43 and subsequently to the illumination lamp 44. A contact of a relay 45 is connected to the illumination lamp in series, and its coil is connected to the control interface 71. Following the illumination lamp, it is connected to the primary side of the heater transformer 46 and a relay 47 inserted in series with this. 23 above fan motor, 48 below same, and 1 above stirrer motor in parallel with heater transformer
5 and the same 16 are connected. The coil of the relay 47 is connected to the control interface 71. Further, two heater windings are provided on the secondary side of the heater transformer 46 and are connected to the respective heaters of the magnetrons 21 and 22. Similarly, a ripple winding 49 is provided on the secondary side, which is connected to the control interface 71.

The rear part of the heater relay is divided into two parts in parallel and connected to the door switches 50 and 51 and the main relays 52 and 53, respectively. The coils of the main relays 52 and 53 are also connected to the control interface 71. Behind them, short switches 54 and 55 are connected to reach high voltage transformers 58 and 59 via triacs 56 and 57. The secondary side of the high voltage transformer is connected to the magnetrons 21 and 22 via a phase advancing capacitor and a diode. The two triacs are connected to a control interface 71 via drive circuits 60 and 61, respectively.

A door signal switch 62 that operates in conjunction with the door 12 is also connected to the control interface 71.

The computer 70 is a notebook type personal computer, and a multi-line cable 7 is connected to the control interface.
Connect with 2. The computer 70 has RS-23
It is connected to the optical fiber type temperature measuring device 80 by a 2-C type cable 73. Optical fiber type temperature measuring device 80
Is a commercially available model 755 manufactured by LUXTRON Co., Ltd., and the optical fibers 81 and 82 for temperature measurement are inserted into food.

FIG. 3 and FIG. 4 are flow charts of the program of the personal computer, and the operation of this embodiment will be described using this. Connect the high frequency cooker, personal computer, control interface and optical fiber type temperature measuring instrument to the power supply, start the personal computer, load the program and start.
First, set the cooking constant. Limit temperature LT ₁
Is the upper limit temperature of the food, and in the case of beef in the example of FIG. 1, 57 ° C. is input to the personal computer. LT ₂ is set to a value slightly lower than this by Δt, for example, 56 ° C. T ₁ It is an appropriate value lower than this. M and M _L is the time to operate the magnetron, N and N _L is the time to stop.

Whether or not to perform the heat retention heating after the food has been heated to the inside and, if so, the time period are continuously input. At this time, a flag is set on a specific part of the memory area of the computer, but the value of K flag is set to 0 when the heat is not kept, the K flag is set to 1 when the heat is kept, and the KK flag which is set to 0 is 0. If the temperature difference inside the food is too wide, the cooking time will be long, so the limit temperature difference Δt should be entered. It waits for the operation to start in this state.

When the operation start key is pressed, the value of the new flag DUTY is set to 1. Then, the previously set value of M is input to the R register for calculation.
Then, it is confirmed whether the unit time has elapsed. A minute voltage synchronized with the power supply frequency appears in the ripple winding 49 of FIG. 2, but this waveform is shaped into a square wave, and when the rising edge of this voltage is detected, the flag, which is also called a 1-cycle flag, is set to 1. . Confirming whether or not a unit time has elapsed is to confirm whether this flag is 1 or 0. If it is 1, the flag is returned to 0, and it proceeds in the T direction to 0.
If so, proceed in the F direction. T is true and F is false.

If the unit time has elapsed, 1 is subtracted from the value of the R register. Next, optical fiber 8 for temperature measurement
It is confirmed whether or not the difference between the detected temperature value TA of 1 and the temperature TB of the optical fiber 82 is larger than Δt. If it is larger, the upper part (the meaning of the triac 56 in FIG. 2) is turned off, and the lower part (triac 57) is also turned off. The main relays 52 and 53 and the relays 47 and 45 are all turned on at the time of starting the operation. Further, the two door switches 50 and 51 are turned on when the door 12 is closed, and are opened when the door 12 is opened. In this case, the door signal switch 62 which is also interlocked with the door 12 is also opened. Information is entered into the computer and the activation key is not accepted.

When the difference between T _A and T _B is small, T _A and T
Either one of _B and _B is checked whether it is higher than the set temperature T ₁ . If so, go to 2 (shown in FIG. 4). If it is smaller, check the DUTY flag. If it is 1 (just after the start of the operation, it is 1 since the DUTY flag was just set to 1). Confirm that the R register is not 0, and go up (Triac 56).
Then, both the lower side (triac 57) are turned on, and the process largely returns to the unit time described above.

The value of the R register becomes 0 while the loop is looped many times. At that time, after changing the value of the DUTY flag to 0, the N is put in the R register. D mentioned above
Come here if the UTY flag is 0. Initially, the register should not be 0, so the above (Triac 5
6) and the lower part (triac 57) are turned off, and the process returns to the unit time elapsed confirmation. Although the R register becomes 0 while going around this loop, in this case, it returns to just below the start of operation.

By alternately turning these two loops, DUTY
While the flag is 1, both the upper and lower magnetrons are turned on (however, the phases of the two are different by 180 degrees), and when the M time of the R register has elapsed, the DUTY flag becomes 0, and both magnetrons are turned off this time. It continues until the N time of the register becomes 0. As a result, M time 0
Intermittent high-frequency irradiation of OFF for N and N hours continues.

During this period, the temperature detected by the optical fiber is T
If it reaches ₁ , proceed to 2 drawn in the upper left of FIG. From here, only the points will be explained.

The upper and lower flags are provided to operate the upper magnetron 21 if 1 and the lower magnetron 22 if 0. An R _K register is provided separately from the R register, and the above-mentioned heat retention time KT is put therein. KK flag is 0
During this period, the subtraction from the R _K register is omitted. T _A
Or, until T _B reaches the limit temperature LT _1, it goes around the loop of 3 or less drawn on the upper right of FIG. 4, the upper magnetron 21 is turned ON for _ML time 0N and then turned OFF for _NL time, and the upper and lower flags are set to 0. And move to the lower magnetron. Again Similarly, M _L time 0N, changing the N _L time again up and down the flag after the OFF to 1, return to the top magnetron again.

When either T _A or T _B reaches the limit temperature LT ₁ , it is determined which one has reached. If T _A , the A flag is set to 1, otherwise it is set to 0. The magnetron goes up and down 0FF and waits for T _A and T _B to become equal. Wait for the temperature to drop to LT ₂ while not equal. Meanwhile, upper OFF, lower OFF, T _A = T _B , A = 1, T _A <L drawn near the lower center of FIG.
Go around a small loop of T ₂ . When the temperature drops to LT ₂ , this loop is exited, the unit time elapses again, and the magnetron is turned on again.

One of T _{A and} T _B is this LT ₁ and LT
While going up and down between ₂ , the temperature of the other gradually rises, and both agree. If it falls below T _A = T _B , there is confirmation of the K flag. If this is 0, it means that the heat retaining operation is not performed, so the process ends, that is, all relays and triacs are turned off, and a buzzer (not shown) is turned on.

If the K flag is 1, the KK flag is 1
Then, the heat retention time KT is entered in the R _K register and the unit time elapses again. Since the KK flag is 1 this time, it is also subtracted from the R _K register. When the R _K register becomes 0, the process is completed.

As described above, L arbitrarily set by the user
_{T 1, LT 2, T 1} , M, N, M L, N L, KT, △ t
Based on the above, up to T ₁ temperature is ON for M hours and OF for N hours
Simultaneous irradiation of upper and lower magnetrons of F, and LT thereafter
M _L Time ON until ₁ performs vertical magnetron alternating irradiation of N _L time OFF, followed by waiting for the temperature rise other while maintaining the temperature between the LT ₁ and LT _2, the temperature of both the the LT ₁ LT _{If the two} match, the operation is finished or the heat retention is started.

The operation will be further described with reference to FIG. Figure 5
The left half is an imaginary diagram of the internal temperature distribution of food (eg, beef) heated by a conventional hot water bath or steam oven and the temperature change diagram over time. To emphasize the difference from this, the right half is FIG. 3 is an imaginary diagram of the internal temperature distribution of a food heated by combining the control circuit of this embodiment with a high-frequency heating device having poor uniform heating characteristics and a temperature change diagram with the passage of time. When heated in a hot water bath or a steam oven at 60 ° C, _first , as shown by A ₁ , only the extremely thin part around the temperature exceeds 55 ° C, and then the part exceeding 55 ° C gradually spreads inside and becomes A ₂ , A ₃ . move on. Assuming that there is no fat and muscle, it is considered that uniform heating is progressing vertically and horizontally as shown in the figure. The time change of the temperature at the points C and D is shown in the lower part, where the point with the cross in the center is C and the point with the cross in the upper left is D.

It is said that bacteria do not reproduce if they are kept at 55 ° C. or higher for 1 hour, and in the case of beef, etc., they adhere to the surrounding area of about 5 mm, but it takes time for the temperature at point C to reach LT _2. If it takes 5 hours, the surrounding temperature of 5 mm will be 55 ° C. or more immediately after cooking, and bacterial growth may not be considered.

On the other hand, when high-frequency heating is performed by an apparatus having poor uniform heating performance, it is considered that the result becomes B ₁ on the right side. In other words, only some corners are heated strongly. Even if heating progresses to the state of B ₂ , there is a portion at 55 ° C. or lower at the bottom. Therefore, even if a very good uniform distribution can be obtained by irradiating a specific small amount of food with an extremely weak high frequency for a long time using the conventional high-frequency uniform heating technique described above, bacteria up to about 5 mm around this It cannot be used for vacuum cooking due to the risk of breeding.

From the viewpoint of preventing bacterial growth, the surroundings must be heated to 55 ° C. or higher as soon as possible. Therefore, heating up to a temperature T ₁ with a large intermittent output, and up to the limit temperature with a slightly weaker intermittent output. The present invention provides a means for heating and advancing to the B ₃ state in the shortest time.

For reference, the point of the cross mark at the lower center of the food is E, the point at the upper left corner is F, and the temperature change at each point is shown in the graph.

In this embodiment, the heating chamber is a rectangular parallelepiped,
Since the top surface and front and rear symmetric if food symmetrical shape because the rotation antenna in the center of the bottom surface is provided and vertically even symmetrical heating pattern is obtained, A than B _1
It is considered to be close to ₁ . This is also one of the important factors for applying high frequency heating to vacuum cooking.

However, in vacuum cooking by high frequency heating, the uniform heating performance of the high frequency irradiation source itself is important but not essential. Even with an extremely non-uniform irradiation source such as B ₁ in Fig. 5, sufficient design consideration should be given to the type of food,
By selecting the shape and weight, it is possible to pass B ₁ and B ₂ in a short time and reach the state of B ₃ . The graph of temperature change shown in B at the lower right of FIG. 5 shows this.

However, in order to target various foods, a high frequency irradiation source having a heating pattern such as A ₁ is still required.

The operation according to the present embodiment has been described above. When the points are sorted out, the most essential elements are: (1) Instead of using weak high frequency irradiation, strong high frequency intermittent irradiation is performed.

(2) The temperatures at two points, a high temperature portion and a low temperature portion, caused by non-uniform heating are detected. (3) When the temperature of the high temperature portion reaches the limit, the high frequency irradiation is stopped, and when the temperature falls to a temperature slightly lower than the limit, the high frequency intermittent irradiation is restarted.

(4) When the temperature of the low temperature portion matches the temperature of the high temperature portion, the operation is ended or the heat retaining operation is started. 4 points. Among these, (1), (2) and (3) can be said to be conventional techniques, but the combination of these so as to be optimal for heating in vacuum cooking and the combination with (4) are new techniques. .

The coincidence of the two temperatures is taken up in (4), and the program in which the two temperatures coincide with each other in the above-mentioned embodiment is not necessarily required. In other words, the purpose of vacuum cooking is to bring the temperature of the food to the optimum temperature for the food between the water splitting temperature of the protein of 68 ° C. and the temperature of 55 ° C., which is a temperature at which there is no need to worry about bacterial growth.
For example, the limit temperature is 67 ° C and the temperature of the low temperature part is 55
Cooking can be completed when the temperature reaches ℃. In this case, T _A = in the program flow of the above embodiment
It can be realized by replacing T _B with T _A ∩ T _B ≧ 55.

As a temperature measuring means, there is a well-known metal thin tube provided with a thermistor. However, since the influence of placing a metal in a high frequency cannot be ignored, an optical fiber type which is a dielectric is used. It is advantageous.

Although it depends on the food and cooking method, the proper heating temperature of the protein is about 55 ° C. to 67 ° C. as described above. Therefore, if the temperature in this range is set as the limit temperature LT ₁ , the vacuum cooking is inevitable. You will be able to

Further, as described above, having two high-frequency irradiation sources on the upper and lower sides is advantageous for vacuum cooking.

Further, although two temperature measuring devices are provided in the embodiment, the number of temperature measuring devices is not necessarily limited to two, and if a large number of temperature measuring devices are provided, finer control is possible. In this case, LT ₁ and LT for the highest temperature
The control of ₂ is performed, and the control is continued until the lowest temperature reaches a predetermined temperature of 55 ° C. or higher, or catches up with the highest temperature.

[0059]

As described above, according to the high frequency heating cooker of the present invention, the following effects can be obtained.

(1) It becomes possible to perform vacuum low-temperature cooking with high frequency, which is considered impossible by those skilled in the art, especially those involved in cooking, and a large amount of energy consumed for heating water is no longer required, and conventional water is heated. Therefore, the large amount of energy consumed is no longer required, the cost can be reduced, the cooking time can be shortened, and the work can be improved by not using water.

(2) Since the optical fiber type temperature measuring device is used as the food temperature measuring means, accurate temperature measurement can be performed without being affected by high frequency.

(3) By selecting a temperature from 55 ° C. to 67 ° C. as the limit temperature LT ₁ , it is possible to prevent the growth of bacteria and keep the temperature below the water splitting action temperature of the protein. It is possible to prevent moisture in the material (food) from being exposed from the material together with the umami component.
Therefore, safe and delicious cooking is obtained.

(4) Since the high frequency irradiation sources are provided above and below,
The food is irradiated with high frequency from the top and bottom, and the temperature of the food tends to be uniform.

[Brief description of drawings]

FIG. 1 is a sectional view of a main part of a high-frequency heating cooker according to an embodiment of the present invention.

[Fig. 2] Circuit diagram of the high-frequency heating cooker

FIG. 3 is a diagram showing a program flow of the control computer.

FIG. 4 is a diagram showing a program flow of the control computer.

FIG. 5 is an imaginary diagram of a temperature change inside a food product comparing a conventional example and the control method of the present invention.

[Explanation of symbols]

11 Heating Chambers 13 and 14 Rotating Antenna (High Frequency Irradiation Source) 31 Food 70 Computer (Control Means) 81 and 82 Optical Fiber for Temperature Measurement (Food Temperature Measuring Means)

Claims (4)

[Claims] 1. A heating chamber for cooking food inside, a high frequency irradiation source, a control means for controlling irradiation from the high frequency irradiation source, and a plurality of food temperature measuring means, the food temperature measuring means. A limit temperature LT ₁ and a temperature LT ₂ lower than this by LT ₂ are set, and if one of the plurality of food temperatures reaches LT ₁ , the intermittent irradiation is stopped and LT ₂
If one of the plurality of food temperatures reaches the predetermined temperature, the heating is terminated when one of the other food temperatures reaches a predetermined temperature, or the above LT ₁ and LT are applied to one of the plurality of food temperatures. A high-frequency cooker characterized by performing ₂ controls. 2. The high frequency heating cooker according to claim 1, wherein an optical fiber type temperature measuring device is used as the food temperature measuring means. 3. A limit temperature LT ₁ from 55 ° C. to 67
The high-frequency heating cooker according to claim 1, wherein the temperature is limited to up to ° C. 4. The high-frequency heating cooker according to claim 1, wherein high-frequency irradiation sources are provided above and below.