JPH0777333A - High frequency heating method and high frequency heating device - Google Patents

Abstract

PURPOSE:To make it possible to finish a whole food at a uniform temperature by placing a liquid mat which encloses a liquid, such as a cooking oil in a resin-made bag under a food to be heated, then heating the food. CONSTITUTION:A liquid mat 16 is loaded on a food loading table 12 where a thermistor-built-in lattice-shaped net 17 having a metal plug 19 is loaded on the table. A food 21 to be heated or a sole, for example, is loaded thereon and further a liquid mat 22 is placed on the fish. These liquid mats 16 and 22 are designed to fill up a cooking oil in a squared envelope-shaped container made of a soft resin film and constituted with a polyethylene layer inside and nylon layer outside. After having emitted high frequency for a specified heating time which is required until a temperature sensing element arrives at a temperature which works as functions for the shape, weight, material and finish of a food to be heated, the specified heating and the stop operations of high frequency irradiation are repeated alternately, thereby performing heating operations.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of performing high frequency heating for vacuum cooking, which has become widespread in Japan in recent years.

[0002]

2. Description of the Related Art Vacuum cooking is a process in which vacuum-packed food is roasted in a hot water bath or a steam oven at a temperature of 55 ° C. to 95 ° C.
It is heated at a constant temperature of up to about 0 ° C., and as an advantage, it has a good heat conduction due to the vacuum, and can uniformly heat the entire food product within the most delicious specific temperature range.
Since it is a vacuum, it has good penetration of seasonings and can be seasoned with a small amount of sugar or salt, which is favorable for health. As it is vacuum packed, the flavor is not impaired. Since the temperature is low, the muscles and fibers are not hard and are soft. The yield is very high because it is cooked at a temperature where protein splitting does not occur. It can be stored for about a week and is convenient for large-scale supply such as hotel banquets. Etc., and it began to spread rapidly.

[0003]

However, the above method has the following problems.

That is, as is easily inferred from the humidity environment in the bathroom with a hot water temperature of 42 to 43 ° C., the humid environment of the kitchen where hot water of about 60 ° C. or higher is placed is never preferable. Instead, improvement was strongly desired. In addition, the fuel efficiency for maintaining the hot water temperature is not ridiculous and is expected to be improved. Even in the steam oven, it is almost the same.

As a solution to this problem, it was considered to use a high-frequency heating device such as a microwave oven, but the finishing temperature range required for vacuum cooking is about 1 ° C., which is not a level that can be realized. The upper limit of the finished temperature range of foods in the prior art was about 20 ° C.

In addition, high-frequency heating has been used for thawing frozen foods, but as is well known, if there is a slight non-uniformity in the high-frequency distribution, only a portion of the frozen foods will melt and become water, This water absorbs the high frequency even further, and the temperature rises more and more until it is boiled, while the frozen part is left without being heated, and there is a strong demand for improvement. Furthermore, it is said that non-uniformity is particularly noticeable for flat foods that are vacuum cooked and thawed, and flat foods are not suitable for high frequency heating.

[0007] The present invention solves the above-mentioned conventional problems, and an object of the present invention is to provide a method and a structure for achieving a finish temperature distribution width of 1 ° C for flat foods.

[0008]

In order to solve the above problems, the present invention has the following methods and configurations.

A heating chamber, a door for putting food in and out of the heating chamber, a high-frequency irradiation source for irradiating high-frequency waves in the heating chamber, a control circuit for controlling the high-frequency irradiation source, and a thermistor connected to this control circuit. Using a high-frequency heating device having a food temperature detecting means such as a cage mesh provided inside, a liquid mat such as a liquid such as cooking oil is sealed in a flexible and thin resin film bag, and a liquid mat is formed on the food to be heated and Placed below, the temperature detection means is placed in a sandwich between the food and the liquid mat, the shape of the food to be heated, the weight, the material, until the temperature sensitive element reaches the temperature as a function of the finishing temperature, Also radiate high frequency as a function,
Similarly, the method of alternately stopping the high-frequency irradiation as a function is adopted.

The high-frequency irradiation source is operated for a period of time in which a fixed period of substantially continuous irradiation and a fixed period of completely stopping irradiation are alternately repeated.

The time for stopping the high frequency irradiation is set to monotonically increase as the number of repetitions increases.

N different temperatures, T1 to Tn
And a high-frequency irradiation method defined corresponding to each temperature,
A method in which P1 to Pn are set, high-frequency irradiation is performed by the P1 method until the temperature of the thermosensitive element reaches T1, and irradiation is performed by the P2 method until the temperature of the thermosensitive element next reaches T2, and is sequentially changed to n. And

A heating chamber, a door for putting food in and out of the heating chamber, a high-frequency irradiation source for irradiating high-frequency waves in the heating chamber, a control circuit for controlling the high-frequency irradiation source, and a plurality of units connected to the control circuit. Of the present invention, which comprises a plurality of rod-shaped meshes having a heat-sensitive element such as the thermistor inside and made of metal or the like, and a liquid mat in which a liquid such as cooking oil is sealed in a flexible and thin resin film bag.

The rod-shaped metal portion of the mesh of the cage is composed of a frame portion which constitutes the periphery and a plurality of hollow rod-shaped metals whose inner ends are fixed to the frame portion and which are substantially parallel to each other. The element is housed in this hollow portion, and the outer sheath of the shield wire is electrically connected to the frame portion and the heating chamber wall.

The liquid mat is made of a thin film having at least a double structure of a resin having an excellent heat-welding property and a resin having an excellent airtightness.
It is composed of a liquid with less high frequency loss than water.

The side surfaces of the rectangular bag-shaped container, which face each other, are partially contacted and fixed. The heating aid is a bag-shaped container made of a thin flexible film with at least a double structure, the inside of which is a resin with excellent heat welding performance such as polyethylene on the inside and the resin with excellent airtightness such as nylon on the outside. The bag is made of a liquid that is sealed in a liquid having a high-frequency loss smaller than that of water, and the opposite wall surfaces of the bag-shaped container are partially fixed by contact.

[0017]

[Function] The food to be heated is sandwiched between the upper and lower parts by a liquid mat while the food to be heated and the temperature detecting means such as a fish net are in contact with each other, and the time high frequency as a function of the shape, weight, material, finish temperature, etc. Since the liquid is irradiated, a part of the high frequency is absorbed by the liquid in the liquid mat, but most of the high frequency is absorbed by the food. The placement of cage nets and liquid mats also helped the food to be unevenly heated, causing some, generally higher, corners of the food surface to heat up more than others. Next, the high-frequency irradiation is stopped for a similar time, but since the liquid mats are placed above and below the food in a sandwich form, the temperature of the part that rises higher than the other parts is the liquid inside the liquid mat through the thin resin film. And is diffused by convection of the liquid and raises the liquid temperature slightly. This temperature rise of the liquid is transmitted to the low temperature part of the food through the thin resin film, and the temperature of that part is slightly increased.

Again, when exposed to high frequency radiation as a function, only a portion of the surface of the food is heated to a higher temperature than the other, as described above, and is cooled through the liquid mat during the subsequent high frequency stop time, and the heat of the food is absorbed. The cycle of slightly raising the low temperature part is repeated. Since the net of the cage is in contact with the food, the temperature of the food is transmitted, and the temperature rises slowly during this time, and the temperature of the heat-sensitive element provided inside also rises.

The non-uniform heating due to the high frequency irradiation is made uniform by heat transfer through the food itself and the liquid mat during the stop period, and the temperature as a function of the shape, weight, material, finishing temperature, etc. of the food. Until the heat-sensitive element reaches, the irradiation with the high frequency as a function and the stop of the high frequency irradiation as a function are alternately repeated, and as a result, the entire food product is finished at a uniform temperature.

[0020]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present application will be described below with reference to the drawings.

FIG. 1 is a perspective view showing the appearance of the high-frequency heating apparatus of the present application and a sectional view taken along the line AA '. First, the appearance will be described. The high-frequency heating device is provided with a heating chamber 11 made of stainless steel, a food table 12 made of crystallized glass fixed to the lower portion thereof, a door 13 for closing the opening of the heating chamber, and an upper portion of the door. The external appearance is configured by the operation unit 14, the outer box 15 that covers the surroundings, and the like.

Next, a sectional view taken along the line AA 'of FIG. 1 will be described.
A liquid mat 16 is placed on the food placing table 12, and a cage net 17 is placed on it. Since the details of the cage net will be described later, the accompanying multi-core shielded wire 1 will be described here.
8. Only the metal plug 19 provided at the end and the metal connector 20 fixed to the rear wall of the heating chamber are taken up. The plug 19 and the connector 20 are matingly connected,
It uses a pair of metal plugs and connectors for RS-232C that are widely used in personal computers.

A food 21 to be heated, for example, a flat tongue flatfish is placed on the net 17 of the cage, and a liquid mat 22 is further placed thereon. A stirrer cover 23 made of resin is fixed to the upper part of the heating chamber, and an antenna 24 and its rotation motor 25 are fixed to the upper part thereof. Similarly, the antenna 26 and the motor 2 for rotating the antenna 26 are also provided under the food placing table 12.
Fix 7 and. A waveguide 28 is provided on the upper surface of the heating chamber, and a waveguide 29 is provided on the bottom surface. A magnetron 30 is attached to the tip of the waveguide 28, and a magnetron 3 is attached to the tip of the waveguide 29.
1 is set. Each waveguide couples a magnetron and an antenna.

The fan motor 32 is provided for the purpose of forcibly cooling the magnetron 30, and a part of the cooling air is discharged from the exhaust small hole group 33 provided on the back wall of the outer box, but a part thereof is air. A guide 34, a group of small holes 35 provided on the back wall of the heating chamber, a group of small holes 36 provided near the door of the stirrer cover, and a small exhaust gas not shown in FIG. It is discharged to the outside through the hole group, the exhaust guide 37, and the small hole group 38 provided on the back wall of the heating chamber.
Cold air from the outside enters through the small hole group 39 provided on the bottom wall of the outer box and is sucked by the fan motor 32. A fan motor (not shown) for cooling the magnetron 31 is also provided, and the wind thereof is exhausted from the exhaust small hole group 40 provided on the back wall of the outer box.

FIG. 2 is a perspective view of the cage net 17 and its B.
It is a -B 'sectional view. The mesh of the cage is inserted and fixed in a frame 41 formed by forming a metal round bar into a square frame shape, a non-penetrating hole formed in the front side of the frame from the rear and a through hole formed in the rear side of the frame in the front and rear. And a hollow circular metal rod 42, a thermistor 43 inserted therein, a pair of fittings 44 and 45 fixed so as to sandwich the rear side of the frame, fixing screws 46 for both, and The multi-core shielded wire 18 and the metal plug 19 are included.

The rod-shaped body 42 is, for example, a metal tube having an inner diameter of 1.3 mm and a wall thickness of about 0.18 mm, which is manufactured by the same manufacturing method as that of the injection needle, and is nickel-plated after being fixedly mounted on the frame 41. The thermistor 43 is of course dimensioned to be inserted into this tube, and the two lead wires are insulated at least in the area located inside the rod-shaped body 42, and are formed by the frame 41 and a pair of mounting brackets 44 and 45. Is electrically connected to one of the core wires of the multi-core shielded wire 18 in the triangular space.

A concave portion is provided at the center of the mounting brackets 44 and 45, and the metal sheath of the multi-core shielded wire is sandwiched between these portions,
At the same time, electrical connection is made. The metal plug 19 is also electrically connected to the metal jacket of the shielded wire, and the thermistor 43 and its lead wire are electrostatically connected to the rod-shaped body 42, the mounting brackets 44 and 45, the metal jacket of the shielded wire, and the metal plug. Shielded. In this embodiment, seven thermistors 43 are used, and they are positioned near the center of the seven rods in the center of the seventeen rod-shaped members depicted in FIG.

FIG. 3 is an electric circuit diagram of this embodiment. The heating chamber lighting lamp 54 and its ON through the power plug 51, the fuse 52, and the noise filter coil 53.
It is connected to the -OFF relay 55 and then to the magnetron heater transformer 56 and its ON-OFF relay 57. In parallel with the heater transformer, the antenna rotating motors 25 and 27 shown in FIG. 1, the magnetron cooling fan motor 32 and the motor 58 not shown in FIG. 1 are connected. Beyond that, there are two branches, switches 60 and 61 that are linked to the opening and closing of the door.
And main relays 62 and 63 are connected to the respective branch paths. Behind this is a short switch 64 and 6
5 is connected and then connected to triacs 66 and 67 and then to high voltage transformers 68 and 69. The secondary side of the high voltage transformer is connected to magnetrons 30 and 31 via a phase advancing capacitor and a diode. Trigger circuits 70 and 71 are connected to the gate of the triac and are connected to the control circuit 72. The coils of all the relays 55, 57, 62 and 63 mentioned above are likewise connected to the control circuit 72.

FIG. 4 is a circuit diagram of the control circuit 72. The primary side of the transformer 73 is connected behind the coil 53 in FIG. One side of the secondary side is rectified and smoothed, DC 18V and stabilized 5V are made, and V of the microprocessor 74
Applied to CC and VSS terminals. The waveform before rectification on the secondary side is shaped by the transistor 75 and input to one terminal of the microprocessor 74 (provisionally named P8). The above-mentioned seven thermistors 43 are connected in series with the fixed resistor 76 to + 5V DC, and the connection point with the fixed resistor is connected to the input terminals P1 to P7 with the A / D conversion function of the microprocessor. Output terminals P9 to P
Up to 14 through diode, transistor, etc.,
It is connected to the relays 55, 57, 62, 63 and the triac trigger circuits 70, 71 depicted in FIG.
Various other inputs and outputs are connected to the microprocessor 74, but they are omitted because they are complicated and do not directly relate to the gist of the present invention.

FIG. 5 is a perspective view of the liquid mat 16 or 22 and its sectional view taken along the line CC ′. A commercially available edible oil 83 such as salad oil is put in a rectangular bag-shaped container 82 composed of a thin flexible resin film having a polyethylene layer 80 of about 50 microns on the inside and a nylon layer 81 of about 20 microns on the outside, After deaeration, the inlet portion 84 is heat-sealed.

FIG. 6 is a perspective view showing another embodiment of the liquid mat 16 or 22 and a sectional view taken along line DD ′ thereof.
The only difference from the example of FIG. 5 is that ten dimples 85 are provided. The dimples 85 are formed by heat welding the opposite wall surfaces of the rectangular bag-shaped container 82 only in a narrow area, and are provided in the peripheral portion as shown in the figure.

Next, the heating method will be described. FIG. 7 is a cross-sectional view of the inside of the heating chamber as seen from the door side, and is a diagram for explaining the positional relationship among the food, the cage mesh, and the liquid mat. When the cage net 17 is placed on the liquid mat 16, the liquid mat is flexible and the bottom of the rod mesh rod 42 is slightly depressed. Food on this 2
1. When the tongue flounder is placed, the food comes into contact with the rod-shaped body and the liquid mat 16. When the liquid mat 22 is placed on the food 21, the end portion contacts the liquid mat 16.

In this state, high-frequency irradiation is performed in the heating chamber. An outline of the control program installed in the microprocessor 74 for controlling the high-frequency irradiation will be described.

FIG. 8 is a flowchart of the control program. When starting and heating, all relays are turned on,
That is, output from the terminals P9 to P12, the voltage value of the input terminals P1 to P7, that is, the thermistor 4
The temperature of 3 is checked, and while it does not exceed the specific temperature T1, the output from the P13 and P14 terminals is turned on and off in a specific time cycle, that is, the P1 operation of turning on or off the triacs 66 and 67 is continued. The part surrounded by a dashed line on the left side of FIG. 8 is repeated.

Seven thermistors 43 are used. When the highest temperature among them reaches T1, proceed to the center of FIG.
This time, P2 operation is continued while the temperature of the thermistor does not exceed T2. When it reaches T2, it moves to the right side of FIG.
Performs P3 operation up to 3. When T3 is reached, all relays are turned off and the process ends.

FIG. 9 is a flow chart showing details of the vicinity of the P1 operation in FIG. At the beginning of the P1 operation, the OFF1 time is erased from one area of the RAM of the microprocessor 74. (At first, nothing is recorded, so it is just erasing.) Next, set ON1 hour in this area (recording)
To do. Going down, check whether the temperature of the thermistor 43 has reached T1. If it is not reached, proceed to the T side and measure the time, that is, P8 of the microprocessor 74.
Count the number of power supply waveforms input to the terminals. Next, it is checked whether or not the number of waveforms has reached the ON1 time (the number of waveforms corresponding thereto) set in the RAM. If it has not reached, proceed to the T side, P13 of the microprocessor 74
By outputting P14 and P14, the triacs 66 and 67 are turned on. Then return to the temperature check again.
After that, repeat the loop of time measurement, time check, and triac ON many times.

When the ON1 hour is reached while going through this loop, the process proceeds to the F side of the time check, the ON1 hour is erased from the RAM, and the OFF1 hour is set this time. This time, temperature check, time measurement, time check, TRIAC OF
Go around the F loop. When the OFF 1 hour is reached, the process proceeds to the F side of the time check, and proceeds to the first OFF 1 hour erasing. When the temperature of the thermistor 43 reaches T1 while alternately turning the ON1 hour loop and the OFF1 hour loop,
Go to F side of temperature check, turn off triac,
The time during measurement is also erased, both ON1 hour and OFF1 hour are erased, the P1 operation is terminated, and the process proceeds to the next P2 operation.

The P2 operation is ON as compared with the P1 operation of FIG.
The suffix 1 of each of 1, OFF1, and T1 is replaced with 2. When this is finished, the operation proceeds to P3 operation.

FIG. 10 is a flow chart for explaining the P3 operation. First, a number-of-times counting area is provided in a specific area of the RAM, and the number of times OFF 3 hours has elapsed is counted here. 0 is set in this area. Next, as in the P1 operation, erasing ON 3 hours, setting OFF 3 hours, and starting from a loop of OFF 3 hours. When the OFF time reaches 3 hours, the process proceeds to the F side of the time check, and 1 is added to the number of the RAM count area. Next, it goes to the loop of ON3, and when it reaches the ON3 time, it goes to the F side of the time check, turns off the triac, adds the number of the frequency count area by a constant to the initial value of OFF3, and adds this. It is set in the OFF3 storage area of the RAM provided in.

Return to the upper left, erase 3 hours ON, OFF
Set 3 hours, this is the new value that was just set. In this new OFF 3 hours around the loop,
When it reaches OFF3, the process proceeds to the F side, and 1 is again added to the number of the number-of-times counting area. The loop of ON3 is basically the same as that of P1, and when it reaches ON3 time, it goes to the F side, turns off the triac, then again multiplies the new number in the count area by the constant number, and adds it to the initial value of OFF3. Is newly set in the OFF3 storage area.

As described above, the loop of OFF3 and the loop of ON3 are alternately rotated, but the OFF3 time increases by a constant value each time it turns once. When the T3 temperature is reached, the triac is turned off, the P3 operation is ended, and the relay at the lower right of FIG. 8 is turned off.

Next, the operation will be described. In FIG. 7, when high-frequency irradiation is performed for 1 hour in the heating chamber, a part of the food 21 is heated more strongly than others, and becomes high temperature. Generally, it is a pointed portion of the surface of the food product, for example, the left corner of the food product 21 in FIG. 7, which is blackened and numbered 90.
Since the liquid mats 22 and 16 are in contact with the high temperature portion 90 during the OFF time, this heat passes through the thin film of the liquid mat and is transferred to the edible oil which is the liquid inside. This heat is diffused by convection in the liquid, keeping the liquid mat in the portion in contact with the high temperature portion 90 at a low temperature, improving the cooling effect, and supplying the heat of the high temperature portion 90 to the low temperature portion of the food 21. . That is, the temperature of the high temperature part 90 of the food 21 is lowered and the temperature of the other low temperature part is raised. However, if the OFF1 time is too long, the temperature starts to drop to the low temperature part. Therefore, an appropriate value that does not start falling is selected as OFF1.

Since the cage net 17 is in direct contact with the food 21 and seven thermistors 43 are provided, the temperature distribution of the food can be detected although the high temperature portion 90 is not always included. This temperature is slightly lower than the temperature of the food surface due to the temperature gradient due to the wall thickness of the rod-shaped body 42, but shows a value having a certain correlation. When this reaches a specific value T1, the operation moves to P2, and when the temperature reaches the T2 temperature, the operation moves to P3. The amount of high frequency irradiation power per unit time is set to P1>P2> P3, and the amount of power is reduced as the food 21 approaches the desired finish temperature.

In P3 operation, OFF3 as described above
The time gradually increases. The difference between the maximum temperature and the minimum temperature of the food product 21 remaining up to the T2 temperature is removed during the heating up to the T3 temperature. As described above, during the OFF time, the maximum temperature decreases, the temperature in the low temperature portion rises, and the difference between the two decreases, but when the OFF time is increased, the temperature in the low temperature portion saturates and eventually begins to decrease. By gradually increasing the OFF time while adding P3, which is a sufficiently small and appropriate electric power, and approaching this temperature saturation, the difference between the maximum temperature and the minimum temperature of the food is eliminated.

The constants of T1 to T3, ON1 to ON3, OFF1 to OFF3 are set to appropriate values in consideration of the shape, material, weight of the food, desired finish temperature, correlation with the food temperature of the above temperature detecting means, and the like. By doing so, uniform heating with a temperature difference of 1 ° C. can be realized.

Since the liquid mat conducts heat in the high temperature part of the food by coming into contact with the food, it has a thin film, is flexible, has a small heat capacity, is a liquid that causes convection, and is Loss to high frequency to be absorbed by contained water is at least smaller than water, and if the film is simply thinned, the film's airtightness and heat sealing performance will deteriorate, but in order to prevent this, it has excellent airtightness. It is effective to have a double structure of a film and a film excellent in heat sealing performance.

Further, since the liquid mat has a structure in which the liquid is simply sealed in a bag, when the food is placed on the food and the food is tall, the edible oil is biased, and the tall part is edible. The phenomenon that there is almost no oil occurs. The dimples in FIG. 6 are provided for the purpose of preventing this, and the dimples limit the amount of oil concentrated around the bag and leave the oil in the tall part.

In this embodiment, two liquid mats 16 and 22 are used, but it is also possible to fold one of the mats for sandwiching.

The cage mesh detects the surface temperature of the food without causing uneven heating of the food, and therefore other means such as an optical fiber thermometer can be used. In this case, the optical fiber sensor may be located between the food and the liquid mat.

The cage mesh is widely used in the home of the oven in the United States or Europe in a device that combines an oven and high-frequency heating. In Japan, it is also used for grill cooking, and the food placed on it has a cage mesh. No non-uniformity (unacceptable) due to Conversely speaking, it is generally common knowledge for those skilled in the art to design a cage net that does not cause unevenness in food. Replace the rod-shaped body that constitutes the center of the net of this cage with a hollow body made by the same manufacturing method as the injection needle, and insert a thermosensitive element such as a thermistor inside.
It detects the food surface temperature.

Further, in the present embodiment, two high-frequency irradiation sources are provided on the upper surface and the bottom surface of the heating chamber respectively, and the upper and lower irradiations are performed simultaneously, but the upper and lower irradiation timings can be different. Also, as is well known to those skilled in the art,
It is possible not only to continuously perform high-frequency irradiation during a specific time of performing high-frequency irradiation, but also to alternately configure high-frequency irradiation and stop in order to reduce the irradiation power value. This allows for finer grained control.

Generally, in order to raise the temperature to a constant temperature, the heating time may be shortened as the irradiation power is increased. Therefore, a good result can be expected in the shortest time by irradiating as much electric power as possible within the range in which the food does not exceed the finishing temperature, and changing to a smaller electric power as the finishing temperature approaches. T1, T
This is a method in which the temperature is gradually increased to 2, T3, and the irradiation power corresponding thereto is gradually reduced to P1, P2, and P3.

The purpose of the high-frequency heating method of the present invention is summarized as follows. (1) A high-frequency heating device having a heating chamber, a door, a high-frequency irradiation source, a control unit, and a temperature detecting means such as a mesh of a cage is used.

(2) Sandwich food with a liquid mat. (3) A temperature detecting means is sandwiched between the food and the liquid mat,
The food temperature is detected and the information is input to the control unit.

(4) The irradiation of the high frequency for a specific time and the stopping of the high frequency irradiation for the following specific time are alternately repeated, and the non-uniform temperature distribution generated in the food during the irradiation is stopped while the irradiation is stopped and the liquid mat is left to stand. It is alleviated by heat transfer through, and even eliminated.

(5) As a result, it becomes possible to perform vacuum cooking by high-frequency heating, which has not been realized conventionally, in particular, vacuum cooking of flat-shaped food and thawing of the same shape.

The summary of the high frequency heating apparatus of the present invention is as follows. (1) It has a heating chamber, a door, a high-frequency irradiation source, a control unit, and a temperature detecting means such as a cage mesh.

(2) A liquid mat is provided as a heating aid. (3) Since the temperature detecting means does not disturb the uniform heating performance in the heating chamber and directly contacts the food surface, the food temperature can be accurately detected.

(4) In the liquid mat, the flat food is sandwiched from both sides to prevent the temperature rise of only a part of flat food, which is common to flat food. Communicate to the lower part.

(5) As a result, it becomes possible to perform vacuum cooking by high-frequency heating, which has not been realized so far, in particular, vacuum cooking of flat-shaped food and thawing of the same shape.

Further, the purpose of the heating auxiliary tool for the high-frequency heating device of the present invention can be summarized as follows.

(1) A bag-shaped container made of a thin flexible film having at least a double structure of a resin having excellent heat welding performance such as polyethylene on the inside and a resin having excellent airtightness such as nylon on the outside is used. (2) A liquid having a high-frequency loss smaller than water is sealed inside, and (3) opposing wall surfaces of the bag-like container are partially contact-fixed.

(4) As a result, the food comes into contact with the food along the shape of the food, and the high-frequency loss is small, so that the high-frequency is absorbed by the food and the heat whose temperature is partially raised is transferred to the liquid through the thin film, and convection occurs. Is transmitted to the low temperature portion of the food, and particularly promotes uniform heating of the flat-shaped food.

[0064]

As described above, according to the high-frequency heating method of the present invention, vacuum cooking by high-frequency irradiation, which has been considered impossible in the past, can be realized, and the electric power conventionally used to boil hot water is not available. It will be necessary, will lead to a significant reduction in energy costs and eventually CO2 emissions,
It is possible to improve the environment of the kitchen, which was hot and humid. Further, it becomes possible to greatly improve the thawing performance of frozen foods by high frequency, and especially to thawing the flat-shaped foods, which was considered impossible in the past.

Further, according to the high frequency heating apparatus of the present invention, the food surface temperature can be contact-measured without impairing the uniform heating performance, and the uniform heating performance can be improved by the liquid mat, which has been difficult in the past. It is possible to thaw flat foods. Furthermore, vacuum cooking is also possible.

Further, according to the heating auxiliary tool for the high-frequency heating apparatus of the present invention, it is brought into close contact with the flat-shaped food which was difficult to be uniformly heated in the past, and the heat of the high temperature portion due to the nonuniform heating is transferred to the low temperature portion by the convection of the liquid. The temperature unevenness can be alleviated.

[Brief description of drawings]

FIG. 1 is a perspective view of a high frequency heating apparatus of the present invention and its A.
-A 'line sectional view

FIG. 2 is a perspective view of the cage mesh of the present invention and its BB ′.
Line cross section

FIG. 3 is an electric circuit diagram of the high-frequency heating device of the present invention.

FIG. 4 is a control circuit diagram of the high-frequency heating device of the present invention.

FIG. 5 is a perspective view of the liquid mat of the present invention and its C-
C'line sectional view

FIG. 6 is a perspective view of another embodiment of the liquid mat of the present invention and a sectional view taken along line DD ′ thereof.

FIG. 7 is a cross-sectional view of the high-frequency heating apparatus according to the present invention as seen in the heating chamber.

FIG. 8 is a program flowchart of the present invention.

FIG. 9 is a program flowchart of the present invention.

FIG. 10 is a program flowchart of the present invention.

[Explanation of symbols]

 11 Heating Chamber 13 Door 16 Liquid Mat 17 Slitter Net 22 Liquid Mat 24, 26 Rotating Antenna (High Frequency Irradiation Source) 43 Thermistor 72 Control Circuit

Claims (9)

[Claims] 1. A heating chamber, a door for putting food in and out of the heating chamber, a high-frequency irradiation source for irradiating high-frequency waves into the heating chamber, a control circuit for controlling the high-frequency irradiation source, and a control circuit connected to the control circuit. Using a high-frequency heating device with a food temperature detection means such as a child net with a thermistor inside, a liquid mat of liquid such as edible oil sealed in a flexible and thin resin film bag Placed above and below, the temperature sensing means is placed in a sandwich between the food and the liquid mat until the heat sensitive element reaches a temperature as a function of the shape, weight, material, finish temperature, etc. of the food to be heated. For the same time, irradiate high frequency for a similar time,
Similarly, a high-frequency heating method characterized by alternately repeating stopping the high-frequency irradiation as a function. 2. The high-frequency irradiation source is operated for a time period which is alternately repeated with a constant time period during which irradiation is substantially continuous and a constant time period during which irradiation is completely stopped. High frequency heating method. 3. The time for stopping the high frequency irradiation monotonically increases as the number of repetitions increases.
The described high frequency heating method. 4. N different temperatures, T1 to Tn.
And a high-frequency irradiation method defined corresponding to each temperature,
P1 to Pn are set, high-frequency irradiation is performed by the P1 method until the temperature of the thermosensitive element reaches T1, and irradiation is performed by the P2 method until the temperature of the thermosensitive element reaches T2. The high frequency heating method according to claim 1. 5. A heating chamber, a door for putting food in and out of the heating chamber, a high-frequency irradiation source for irradiating high-frequency waves into the heating chamber, a control circuit for controlling the high-frequency irradiation source, and a control circuit connected to this control circuit. High frequency heating device consisting of a mesh of a cage made of a plurality of rod-shaped metals having a plurality of heat sensitive elements such as thermistors inside, and a liquid mat in which a liquid such as cooking oil is sealed in a flexible and thin resin film bag. . 6. The rod-shaped metal portion of the mesh of the cage comprises a frame portion which constitutes the periphery and a plurality of substantially parallel hollow rod-shaped metals whose inner ends are fixed to the frame portion. The thermistor, etc. The high-frequency heating device according to claim 5, wherein the heat-sensitive element is housed in the hollow portion, and the outer sheath of the shield wire is electrically connected to the frame portion and the heating chamber wall. 7. A liquid mat, such as edible oil, sealed inside a bag-shaped container made of a thin film having at least a double structure of a resin having excellent heat-welding property and a resin having excellent airtightness,
The high-frequency heating device according to claim 5, wherein the high-frequency heating device is formed of a liquid that has less high-frequency loss than water. 8. The high-frequency heating device according to claim 7, wherein opposite sides of the bag of the rectangular bag-shaped container are partially contact-fixed. 9. The inside is made of a resin such as polyethylene which is excellent in heat welding performance, and the outside is made of a resin such as nylon which is excellent in airtightness,
At least a bag-shaped container made of a thin flexible film having a double structure and a liquid sealed inside and having a high-frequency loss smaller than that of water, and the opposite wall surfaces of the bag-shaped container are partially fixed by contact. Heating aids for high frequency heating devices.