JPH094855A - High-frequency heater - Google Patents

Abstract

PURPOSE: To effectively heat and cook various kinds of foods by applying a microwave to the foods by controlling an environment adjusting means and a blower fan and adjusting the environment of a heating chamber to an environment in the vicinity of the foods. CONSTITUTION: A control part 26 supplies a current to the atomizer 17 and the temperature adjusting heater 18 of a steam generator (an environment adjusting means) 15 and a magnetron 14 for applying a microwave to a food in a heating chamber and controls a blower fan 19, in accordance with prescribed time series data. Thus, it controls the temperature and humidity of steam introduced into the heating chamber, the flow of air and the temperature of the food depending on the progress of heating based on an environment near the food. Therefore, a difference between the food and the environment in the circumference of the food becomes extremely small and the temperature or humidity (moisture) is hardly changed to another one. That is, when an average temperature in the center of the food reaches a suitable temperature, the environment reaches the substantially same temperature. Accordingly, a heat-exchanging and the movement of water are hardly rarise on the surface of the food.

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 apparatus for cooking various foods while maintaining good quality promptly.

[0002]

2. Description of the Related Art Conventionally, as a high frequency heating apparatus of this type,
The food defrosting type cooking furnace described in Japanese Patent Publication No. 55-51541 is known. Hereinafter, the configuration will be described with reference to FIG. As shown in FIG. 8, the conventional food defrosting type cooking furnace is provided with a stirrer 3 on a ceiling 2 in a hermetically sealed furnace 1, and a magnetron irradiation unit 4 is disposed in the vicinity thereof. In the furnace 1, there is a detachable food placing rack 5, below which is placed a removable water or oil liquid tray 6 into which the food A can be dipped, and below which gas, A heater 7 such as electric heat is provided. By combining the magnetron irradiator 4 and the liquid dish 6 and the heater 7, heating by magnetron irradiation from above and steam heating by boiling water from below can be used together.

With such a constitution, when the frozen food is heated, the stagnation in the maximum ice crystal production zone which causes the destruction of the cell membrane of the food upon thawing is eliminated, and the frozen food is quickly passed therethrough, so that the umami component is less outflowed. It is described that uniform thawing and heating without thawing unevenness can be realized. As the thawing condition when passing through the maximum ice crystal formation zone, the combination of internal heating magnetron irradiation and steam heating to generate steam is selected according to the menu type. In addition, this conventional technology enables various heating and cooking corresponding to various kinds of frozen foods, for example, by putting oil in a liquid-filled dish and directly thawing the frozen cooked foods such as frying and tempura, A configuration is disclosed in which the dish is removed and the magnetron irradiation as it is in a frozen pack and hot air heating by a heater (agitating hot air by a stirrer on the ceiling) are used together. Furthermore, since steam is generated, there is a description that it can be used as a frozen bread, frozen cakes thaw, bread in all steps of fermentation and baking, and a cake processing device.

[0004]

However, when various frozen foods are actually microwave-heated while generating steam, steamed dishes such as steamed radish and meat buns absorb water from the steam and are heated by only microwaves. The result was also fluffy and good, but when thawing baked frozen bread or oil-prepared frozen tempura, steam adhered to the surface of the food and was not sticky and delicious.
Also, since the temperature of the steam is quite high (approximately 100 ° C),
Temperature unevenness easily occurs between the center and the surface of the food, and when the frozen bread that originally has a low water content is thawed, the dough is damaged, the aroma and elasticity are impaired, and the texture becomes poor.

FIG. 9 is a diagram showing the time transition of the temperature in the heating chamber and the food temperature based on the combined use of such conventional microwave heating and steam heating.
Since the temperature of the food starting from (.degree. C.) requires a large amount of energy in the maximum ice crystal formation zone (-1 to -5.degree. C.), the food passes through it after some time. Microwaves are not absorbed very efficiently while the food is frozen, instead it penetrates deeply into the food and conducts heat quickly, so the temperature inside the food is relatively uniform. The above-mentioned conventional technology describes that steam can be used together to allow the steam to pass through quickly.

[0006] However, when passing through this zone, a melted portion and a still frozen portion coexist inside the food, and the melted portion exhibits a dielectric loss several times to several tens of times higher than that of the frozen portion to cause microwaves. Absorbs selectively and causes remarkable heating unevenness. Also, steam (100 ° C) adheres to the surface of the food more and more, and heat is exchanged vigorously on the very surface layer of the food, so the surface temperature tends to rise, and when the average temperature in the center of the food reaches the appropriate temperature for eating, , The surface will be over the optimum temperature.

The optimum temperature differs depending on the food, but there is no problem in that it exceeds 80 ° C and is finished by absorbing water and swelling like steamed dishes, but the optimum temperature of bread is about room temperature or slightly higher than body temperature. If the temperature is too high, it will damage the bread dough, impair the aroma and elasticity, and make the texture worse. Tempura also has a suitable temperature of 60 to 70 ° C, and if it is made too hot, the fried seeds will be dehydrated and water will be taken away by the clothes, which will be bad. Neither bread nor tempura should be sticky on the surface of food.

[0008] In summary, in the conventional microwave cooker that also uses steam, the only point is how to quickly pass through the maximum ice crystal production zone, and the combination of magnetron irradiation and steam heating can be used depending on the menu type. To choose
We are trying to solve this problem by selecting various heating methods such as putting oil in the liquid pan and thawing the oil, or removing the liquid pan and using both magnetron irradiation and hot air heating with a heater. However, after passing through the maximum ice crystal formation zone when selecting the combination of magnetron irradiation and steam heating,
That is, it does not mention anything about how to improve the heat cooking after thawing.

The present invention is intended to solve such a conventional problem, and to introduce a new concept of adjusting the environment in which foods are placed to properly heat and cook not only frozen foods but also various foods. The purpose of 1.

The second purpose is to change the microwave output during heating according to the food and to control the way the food warms up so that the food is assimilated into the environment of the heating chamber to be adjusted and heated at an appropriate temperature. The goal is to achieve near-ideal cooking with less loss of water.

A third object is to control the flow of air even after the completion of heating so that excess moisture remaining on the surface of food can be promptly diffused to reproduce the fresh taste of food. is there.

A fourth object of the present invention is to reliably control the environment of the heating chamber by directly observing the environment of the heating chamber and feeding back the result.

[0013]

In order to achieve the first object of the present invention, a heating chamber for accommodating a food to be heated, an environment adjusting means for changing the environment in the heating chamber, a heating chamber, and An air blowing unit for blowing air to the object to be heated, a microwave generating unit for irradiating the food with microwaves, and a control unit are provided, and the control unit controls the environment adjusting unit and the air blowing unit to set the environment of the heating chamber to the food. The food is irradiated with microwaves by the microwave generation means, adjusted according to the surrounding environment. The environment adjusting means has means for changing the temperature and humidity in the heating chamber, and the ventilation means has a ventilation means for introducing outside air into the heating chamber or a circulating air blowing means for circulating air in the heating chamber.

Further, it has an input means for coding and inputting the heating method and a storage means for storing the heating condition corresponding to the inputted code, and the storage means is searched based on a command inputted from the input means. The environment of the heating chamber is adjusted according to the heating state of the food by controlling the environment adjusting means and the air blowing means.

In order to achieve the second object, the control section changes the power supply to the microwave generation means in accordance with the progress of heating of the food to be heated. On this occasion,
The method of supplying power to the microwave generating means is stored in the storage means together with the control data of the environment adjusting means and the blowing means in correspondence with the inputted heating method code. The control data is stored in time series or by a certain mathematical expression, and the control unit follows the stored time series data or according to the time series data obtained by calculating a certain mathematical expression, according to the environment adjusting means and the air blowing means. Is controlled to control the environment of the heating chamber to a predetermined state.

Further, in order to achieve the third object, the control section operates the air blowing means even after the power supply to the microwave generating means is stopped, and after a predetermined time elapses or until the heating chamber reaches a predetermined temperature. It is configured to notify the completion of cooking after the temperature has dropped.

In order to achieve the fourth object, it has an environment detecting means for detecting the environment of the heating chamber, and the control section detects the environment in the heating chamber by supplying the electric power to the microwave generating means. However, the operation of the adjusting means and the blowing means is adjusted.

[0018]

According to the present invention, according to the above-described structure, the environment adjusting means, the blowing means and the microwave generating means are controlled according to the heating method input from the inputting means according to the heating conditions predetermined in the storing means. Since the environment inside the heating chamber is adjusted according to the heating state of the food that is the object to be heated, it is possible in principle to eliminate the exchange of heat and moisture between the food and the environment surrounding the food, and at an appropriate temperature. It is possible to realize cooking with less heat loss after heating. Further, it is possible to quickly dissipate excess moisture remaining on the surface of the food after the heating is completed, and to leave a crispy food texture. Furthermore, because it directly detects the environment of the heating chamber,
The environment of the heating chamber can be reliably adjusted to a predetermined state.

[0019]

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

FIG. 3 is an external view of a heating device according to the food heating method of the present invention. A door 9 is rotatably supported on the front surface of the main body 8 to close an opening of a heating chamber in which food is stored. The operation panel 10 has a heating command key 1 as an input means.
Factors that affect the heating method, such as the type and amount of food that is the object to be heated, the storage temperature (whether frozen or chilled storage), the heating completion temperature, etc. And is instructed to the control unit described later. A water supply tank 12 is detachably arranged on the right side surface of the main body.

FIG. 4 is a front sectional view of the heating chamber showing the first embodiment. The heating chamber 13 has a magnetron 14 as a microwave generating means for irradiating microwaves and a steam generator as an environment adjusting means. And 15 are connected. The steam generator 15 is an atomizer 1 having a boiler 16 and an ultrasonic transducer.
7. A temperature controller 18 is provided, and the atomizer 17 disperses the water supplied to the boiler 16 from the water supply tank 12 into fine water droplets, and the temperature controller 18 heats the atomized minute water droplets. To raise to the desired temperature. Atomizer 17
And the input control of the temperature control heater 18, the steam generator 15 can produce air having a desired temperature and a desired humidity.

Then, a blower fan 19 as a blower means cools components such as the magnetron 14 and then is guided to an air guide 20 to introduce a predetermined air volume into the heating chamber 13. Then, this ventilation air stirs the unevenness of the steam in the heating chamber, and then exhausts excess steam to the outside of the main body through an exhaust guide 21 through an exhaust port 22 provided in a part of the body.

As described above, the blower fan 19 is the steam generator 1.
By mixing the outside air with the air having the desired temperature and the desired humidity generated in step 5, the environment in the heating chamber can be adjusted more quickly and in a wider range. In addition, the flow of air in the heating chamber makes it easier to control the degree of drying of the surface of the food. The food 23, which is the object to be heated, is placed on a placing plate 24 having a large number of small holes or slits.

FIG. 5 is a front sectional view of the heating chamber showing the second embodiment. In the heating chamber 13, a circulation fan 25 is arranged in place of the air blowing fan which is the air blowing means of the first embodiment. There is. The circulation fan 25 cannot change the temperature and humidity of the air discharged from the steam generator 15 whose temperature and humidity have been adjusted like the blower fan of the first embodiment more broadly and promptly, but conversely once. By stirring the air in the heating chamber without changing the adjusted temperature and humidity in the heating chamber 13, it is possible to improve temperature unevenness and humidity unevenness. In addition, by controlling the air velocity and the air volume, it becomes easy to control the dryness of the surface of the food.

FIG. 6 is a block diagram showing the configuration of the control system. The control unit 26 decodes the heating command code input from the heating command key 11 and reads the specified heating condition from the memory 27 which is a storage means. The heating conditions include control data of the steam generator 15, that is, data indicating operation control of the atomizer 17 and input control of the temperature control heater 18, data indicating power supply conditions to the magnetron 14, and a blower fan 19 that is a blower. Control data is stored. These data may be control values of each block in time series, or may be a mathematical formula. Control unit 2
6 is in accordance with the accumulated time series data, or in accordance with the time series data obtained by calculating a certain mathematical expression, the atomizer 17
By controlling the temperature control heater 18, the power supply to the magnetron 14, and the blower fan 19, the temperature and humidity of the steam introduced into the heating chamber, the flow of the wind and the temperature of the foodstuff are predetermined according to the progress of heating. To control.

FIG. 1 shows the first control method for adjusting the environment. FIG. 1 (a) shows the temperature in the heating chamber and the food temperature during heating, and FIG. 1 (b) shows the transition of the humidity in the heating chamber. FIG. 6 (c) shows the state of microwave output, and FIG. 7 (d) shows the operating state of the blower fan. In FIG. 5A, the temperature of the food starting from the freezing temperature (−20 ° C.) passes through the maximum ice crystal formation zone (−1 to −5 ° C.) after some time (time point A). From the start of heating to this point A,
Since food absorbs only a small amount of microwaves and heat conduction inside the food is good, microwave output is applied to frozen food at full output in the first half, as shown in Figure (c),
It is appropriately reduced in the latter half of the period when the food begins to partially dissolve.
During this thawing period, the temperature in the heating chamber is maintained at room temperature or slightly higher, and the humidity is adjusted to normal humidity or slightly higher as shown in FIG. That is, thawing is mainly responsible for microwave heating that penetrates deeply when food is frozen, and steam is suppressed.

Then, after the time point A, the food rapidly absorbs microwaves while the melted portion and the unthawed portion are mixed. As described in the conventional example, the melted portion (moisture) exhibits a dielectric loss several times to several tens of times that of the frozen portion. Therefore, the microwave output is a fraction of the total output as shown in FIG. It is reduced to. Further, the temperature and humidity inside the heating chamber are increased from this point A as shown in FIGS. However, the temperature inside the heating chamber is controlled to be substantially equal to or slightly higher than the temperature of the food that rises as the heating progresses. By the code input from the heating command key, the control unit stores the control data of the steam generator, magnetron and blower fan corresponding to the type and amount of food, storage temperature (whether frozen or chilled storage), heating completion temperature from memory. Since it can be searched and read out, the control may be executed momentarily based on this.

By such control, the difference between the food and the environment around the food becomes small, and the exchange of temperature and humidity (moisture) becomes extremely unlikely to occur. That is, at the time B when the average temperature in the center of the food reaches the appropriate temperature, the environment is almost the same temperature, so that heat exchange and moisture transfer in the surface layer of the food hardly occur. Therefore, even for bread with an appropriate temperature at room temperature or slightly higher than body temperature, the temperature difference between the inside and outside is small, so the bread dough will not be damaged, the fragrance and elasticity of freshly baked just before freezing will be maintained, the texture will be good, and the freshly made can be regenerated. .
When the tempura reaches 60 to 70 ° C, the temperature of the batter is almost the same, so that the batter can be regenerated as juicy without being drained by the batter.

At the time point B, the surfaces of the bread and the tempura are slightly moist due to the influence of steam. Here, as shown in FIG. 7D, if the blower fan is kept operating after the time point B, excess water adhering to the surface of the food can be promptly diffused. Therefore, for foods that require a crisp texture, such as tempura batter and bread crust,
It is useful to rotate the fan for a few minutes after time point B.

The experiment was repeated, but in the case of heating only by microwaves, the clothes became watery as the time elapsed after heating, whereas the temperature-controlled / humidified heated food was blown from the time point B on the fan. It was able to leave a crispy feeling when it was run for a few minutes. This is because the temperature of the fried seeds is higher than that of the batter only by microwaves, and the moisture of the fried seeds is transferred to the batter from the time point B, so that the batter becomes watery, while the fried seeds are dehydrated and become unfavorable. Let's do it.

In the present invention, the "blue-black effect" after this point B
The slight amount of water lost during the process can be given to the surface of the food in advance, and after a few minutes, it can be brought closer to the freshly prepared product.

Then, the completion notification such as the buzzer is given at the time point C. The completion notification may be delayed by providing a timer in the control unit to count a predetermined time from the time point B, or providing a means for detecting the temperature of the heating chamber to reduce the temperature of the heating chamber to a certain predetermined value. It may be detected. In this way, by delaying the completion notification until time point C, the user can trust the completion notification and take out the food at ease without worrying about the quality of the food. Further, due to the delay of the completion notification, the temperature and humidity inside the heating chamber are slightly lowered, so that it is safer to take out the food.

Next, a second embodiment of the control method will be given. FIG.
An example of adjusting the environment of the heating chamber so that the heating completion temperature of food is not exceeded was shown. Fig. (A) is a diagram showing the temperature in the heating chamber and the food temperature during heating in the present invention, and Fig. (B).
Shows the transition of humidity in the heating chamber, FIG. 7C shows the state of microwave output, and FIG. 8D shows the operating state of the blower fan. From the start of heating to this time point A in FIG. 5A, the same procedure as the first control method is performed.
The same applies to the configuration in which the microwave output is reduced to a fraction of the total output as shown in FIG. Further, the blower fan shown in Fig. (D) is intermittently operated after the time point B, and is configured so that the wind intermittently hits the food like a fan blows the food, thereby making the above-mentioned "aoki effect" more remarkable. Is possible.

The temperature and humidity in the heating chamber are rapidly raised from time A as shown in FIGS.
However, the temperature in the heating chamber is made to substantially match the optimum temperature when the food is completely heated, and is actually adjusted slightly higher.
By such control, after the time A when the food is thawed, the temperature and humidity from the environment around the food are adjusted to the above-mentioned first value.
Since it receives a larger amount than the control method described above, heating proceeds efficiently. However, since the environment never exceeds the optimum temperature of the food, low-temperature and medium-temperature zones such as bread and tempura, delicate heating that should not be humid, like the first control method already described, It can be played well.

In the present embodiment, the detection means such as a sensor is not provided, and the heating is advanced according to the heating method input from the input means according to the heating conditions predetermined in the storage means. A detection means for measuring the environment of the heating chamber and feeding back the power supply to the steam generator may be provided. Examples of such detection means include a temperature sensor and a humidity sensor.

FIG. 7 is a sectional view of the main part of the heating chamber showing an embodiment in which the temperature sensor 28 as the environment detecting means and the humidity sensor 29 are provided in the heating chamber 13. The temperature sensor 28 and the humidity sensor 29 detect the temperature and humidity in the heating chamber 13, and the control unit 2
Input to 6. The control unit can accurately grasp the environment inside the heating chamber based on the data, and can know whether the control can be performed according to a predetermined state or is deviated from this. If there is a deviation, the power supply to the steam generator 15 may be changed to control to return to a predetermined environment.

It should be noted that it is certain that both the temperature and the humidity are directly detected as in this embodiment, but the amount of the generated humidity can be roughly grasped by the energization input to the steam generator, so at least the heating chamber By detecting the temperature of, the environment of the heating chamber can be roughly monitored.

Further, in a high-frequency heating apparatus having an electric heater in the heating chamber, it may be possible to replace the temperature adjusting heater in the environment adjusting means with the electric heater and combine the functions.

The steam generator is not limited to the one described in this embodiment, and the sheath heater may be thrown into a normal boiler or may be fixed to the outside of the boiler by brazing or the like. However, in this case, in order to arbitrarily control the temperature of the generated steam, it is preferable that a part of the heater is made to protrude from the water level in the boiler and the temperature can be raised independently of the generated steam.

As foods to which the present invention can be applied, in addition to the above-mentioned frozen bread and frozen tempura, a plurality of food materials are mixed in one package, and it is difficult to thaw or reheat by conventional microwave heating alone. It can be applied to bento lunches and heating of popular TV dinners in the United States.

[0041]

As is apparent from the above description, the present invention has the following effects.

(1) Since the environment inside the heating chamber is adjusted according to the environment near the food, the food can be assimilated to the environment surrounding the food, and at least heat exchange can be eliminated, not only frozen foods. Various foods can be cooked well.

(2) Since the temperature and humidity are adjusted as the environment of the heating chamber, the exchange of heat and moisture between the food and the environment surrounding the food can be eliminated in principle.

(3) In the structure in which the blower fan for guiding the outside air is provided in the heating chamber, the desired temperature generated by the steam generator,
By mixing the outside air with the air having a desired humidity, the environment inside the heating chamber can be adjusted more quickly and in a wider range. In addition, the flow of air in the heating chamber makes it easier to control the degree of drying of the surface of the food.

(4) In the structure provided with the circulation fan for circulating the air in the heating chamber, the air in the heating chamber is agitated without changing the temperature and the humidity in the heating chamber once adjusted, so that the temperature and humidity are not evenly mixed. Can be improved. In addition, by controlling the air velocity and the air volume, it becomes easy to control the dryness of the surface of the food.

(5) The heating method is coded and input,
The heating condition corresponding to this code is stored, and the data for adjusting the environment is stored in time series or by a certain mathematical formula, and is obtained according to the stored time series data or by calculating a certain mathematical formula. Since the environment of the heating chamber can be controlled to a predetermined state according to the time series data, the environment of the heating chamber can be set in advance according to the progress of the commanded food heating without using a sensor or the like. You can control the state.

(6) By changing the microwave output during heating according to the food and controlling the way the food warms up, the food is assimilated into the environment of the heating chamber to be adjusted, and the heating is finished at an appropriate temperature. It is possible to realize near-ideal cooking with less loss.

(7) Since the method of controlling the microwave output for each food is stored in the memory together with the control data of the steam generator, the microwave output can be adjusted according to the progress of heating of the food without using a sensor or the like. You can control.

(8) Since the control unit continues the operation of the blower fan even after the irradiation of microwaves is stopped, the completion of cooking is notified after a predetermined delay time or after the temperature inside the heating chamber has dropped to a predetermined temperature. For foods that require a crisp texture, such as the surface of batters and bread, the excess moisture remaining on the surface of the food after heating is dissipated by the flow of air, leaving a crispy texture. You can At this time, since the completion notification is automatically delayed, it suffices to trust this notification and take out the food at ease without paying attention to the quality of the food. Further, due to the delay of the completion notification, the temperature and humidity inside the heating chamber are slightly lowered, so that it is safer to take out the food.

(9) By providing a sensor for directly observing the environment of the heating chamber and feeding back the result, it is possible to more reliably control the environment of the heating chamber determined in advance.

(10) Excessive heat and moisture that are lost in the air between the end of heating and eating can be applied to the surface layer of the food in advance, and the freshness can be made depending on the moment of eating. Can be approached to. The tempura batter can be crisply finished and the bread crust can be crisply regenerated.

[Brief description of drawings]

FIG. 1A is a diagram showing a temperature in a heating chamber and a temperature of a food product showing a first control method of the present invention. FIG. 1B is a diagram showing humidity in the heating chamber. FIG. 1C is a state of the magnetron output. Diagram showing (d) Diagram showing the operation of the blower fan

FIG. 2 (a) is a diagram showing the temperature inside the heating chamber and the temperature of the food showing the second control method; (b) is a diagram showing humidity inside the heating chamber; and (c) is a line showing the state of the magnetron output. Figure (d) Diagram showing the operation of the blower fan

FIG. 3 is an external view of the heating device.

FIG. 4 is a front cross-sectional view of the heating chamber showing the first embodiment of the blowing means.

FIG. 5 is a front sectional view of a heating chamber showing a second embodiment of the blowing means.

FIG. 6 is a block diagram showing the configuration of the control system.

FIG. 7 is a front sectional view of the heating chamber showing the configuration of the environment detecting means.

FIG. 8 is a front sectional view of a heating chamber of a conventional food defrosting type cooking furnace.

FIG. 9 is a diagram showing the temperature inside the heating chamber and the heating state of food.

[Explanation of symbols]

 11 Heating Command Key (Input Means) 13 Heating Chamber 14 Magnetron (Microwave Generating Means) 15 Steam Generator (Environment Adjusting Means) 19 Blower Fan (Blower Means) 25 Circulation Fan (Blower Means) 26 Controller 27 Memory 28 Temperature Sensor (Environment detecting means) 29 Humidity sensor (environment detecting means)

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Internal reference number FI Technical indication H05B 6/68 340 7456-3K H05B 6/68 340 11/00 7456-3K 11/00 E

Claims (11)

[Claims] 1. A heating chamber for containing an object to be heated, an environment adjusting means for changing the environment inside the heating chamber, a blowing means for blowing air to the heating chamber and the object to be heated, and a microwave to the object to be heated. And a control unit that controls the environment adjusting unit, the air blowing unit, and the microwave generating unit, the control unit controlling the environment adjusting unit and the air blowing unit. And a high-frequency heating device in which the environment is adjusted according to the environment in the vicinity of the object to be heated and the object to be heated is irradiated with microwaves by the microwave generation means. 2. The high frequency heating apparatus according to claim 1, wherein the environment adjusting means has means for changing the temperature and humidity in the heating chamber. 3. The high-frequency heating device according to claim 1, wherein the air blowing unit has a ventilation unit for introducing outside air into the heating chamber. 4. The high-frequency heating device according to claim 1, wherein the blower has a circulating blower for circulating the air in the heating chamber. 5. An input means for coding and inputting a heating method, and a storage means for storing a heating condition corresponding to the input code, wherein the control section is based on a command input from the input means. 3. A structure in which the storage unit is searched and data for controlling the environment adjusting unit and the air blowing unit is read out so that the environment of the heating chamber becomes a predetermined state as the heating of the object to be heated progresses. 2. The high frequency heating device as described in 2. 6. The storage means stores data for controlling the environment adjusting means and the air blowing means in time series or by a certain mathematical expression, and the control unit follows the stored time series data or a certain mathematical expression. The high frequency heating apparatus according to claim 5, wherein the environment adjusting means and the air blowing means are controlled according to the time-series data obtained by the calculation to control the environment of the heating chamber to a predetermined state. . 7. The high-frequency heating apparatus according to claim 1, wherein the control unit is configured to change the power supply to the microwave generating means according to the progress of heating of the object to be heated. 8. An input unit for coding and inputting a heating method, and a storage unit for storing heating conditions corresponding to the input code, wherein the control unit is based on a command input from the input unit. The high frequency heating device according to claim 7, wherein the storage means is searched to change the power supply to the microwave generation means. 9. The control section operates the air blowing means even after the power supply to the microwave generating means is stopped, and notifies the completion of cooking after a predetermined delay time or after the temperature in the heating chamber drops to a predetermined temperature. The high frequency heating device according to claim 1 or 2, which is configured as described above. 10. An environment detecting means for detecting the environment of the heating chamber, wherein the control part detects the environment of the heating chamber by the environment detecting means while supplying electric power to the microwave generating means, and the environment adjusting means and the air blower. The high frequency heating apparatus according to claim 1 or 2, wherein the operation of the means is adjusted. 11. An object to be heated is housed in a heating chamber, and the temperature, humidity, and air flow in the heating chamber are changed in accordance with the progress of heating of the object to be heated so that the heating environment is the heating state of the object to be heated. A high-frequency heating device that is adjusted according to the above and is configured to control the microwave applied to the object to be heated.