JPH094856A - High-frequency heater - Google Patents

Abstract

PURPOSE: To rapidly heat and cook various kinds of foods in a good state near a newly made dish by adjusting the environment of a heating chamber, depending on a food, to an environment in the vicinity of the food when the heating of the food is completed. CONSTITUTION: A control part 21 controls, depending on a food, the atomizer 17 and the temperature adjusting heater 18 of a steam generator (an environment adjusting means) 15 to adjust the environment of a heating chamber to an environment near the food when the heating of the food in the heating chamber is finished, and controls a magnetron 14 to apply a microwave to the food. Accordingly, with the progress of heating, the heat of the food can be prevented from being taken away or, conversely, the food can be prevented from reaching an excessively high temperature. Further, moisture is not lost nor added. Thus, not only a frozen food but also various foods can be rapidly heated and cooked to a good state near a newly made dish.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food cooking method for quickly cooking various foods while maintaining good quality and heating them to an optimum temperature.

[0002]

2. Description of the Related Art Conventionally, as a food heating method of this kind, a food defrosting type cooking furnace described in JP-B-55-51541 has been known. Hereinafter, the configuration will be described with reference to FIG. As shown in FIG. 8, a conventional food defrosting type cooking furnace is equipped with a stirrer 3 on a ceiling 2 in a hermetically sealed furnace 1.
The magnetron irradiation unit 4 is arranged in the vicinity thereof. In the furnace 1, there is a detachable food loading shelf 5, below which the food A
A removable liquid-filling tray 6 for water, oil, etc., in which water can be dipped, is arranged, and a heater 7 for gas, electric heat, etc. is further provided below it. 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. Therefore, uniform thawing and heating without thawing unevenness can be realized. The thawing condition when passing through the maximum ice crystal formation zone is ideal for thawing and finishing of frozen food by selecting combination of internal heating magnetron irradiation and steam generation and steam heating according to the menu type. You can cook). In addition, this conventional technique enables various heat cooking corresponding to various kinds of frozen foods. For example, put oil in a liquid-filled dish to thaw frozen foods such as fried foods and tempura, or remove the liquid-filled dish and leave the frozen pack as it is with magnetron irradiation and hot air heating with a heater (heat air with a stirrer on the ceiling). It is disclosed that the composition is used together with (stirring). 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, in the conventional food heating method, the combination of magnetron irradiation and steam heating is selected according to the menu type, or oil is thawed by pouring oil into the liquid pan, A configuration is disclosed in which the dish is removed and the magnetron irradiation and hot air heating with a heater are used together, but when using microwave heating and steam heating together for each menu type, how to determine the maximum ice crystal formation zone The main point is placed only on how to quickly pass it, and there is no description about a device for successfully performing cooking after passing through it, that is, after thawing.

Microwave heating of various frozen foods in which steam is actually generated shows that steamed foods such as steamed sardines and meat buns are more moist than steams in which water is added to the food surface and heated only by microwaves. However, since the inside ingredients are more likely to absorb microwaves than the outside skin, only the temperature of the ingredients becomes too high, and the temperature of the fried and tempura-frozen frozen foods is not enough to heat the food. There was a problem that the steam was condensed on the surface and the clothes became sticky, impairing the original crispy texture. Also, when the baked frozen bread was heated, the surface of the bread was sticky or steamed at a high temperature as in the tempura batter, and the bread dough was overheated, impairing the aroma and texture. In addition, sweet breads coated with chocolate, sugar, etc. had problems that the coating melted or the gloss became poor.

Here, the concept of conventional heating will be described with reference to the drawings. FIG. 9 is a diagram showing the environment in the heating chamber and the heating state of food in the conventional steam heating,
The horizontal axis represents the elapsed time from the start of heating, and the vertical axis represents the temperature / humidity in the heating chamber and the food heating state. Except for steamed dishes, the optimum heating condition of the food was not taken into consideration, but excessive humidity added unnecessary moisture to the food, and excessive atmospheric temperature caused the food temperature to exceed the proper level. It had also risen, impairing its workmanship. The above-mentioned invention, which proposes the combined use of microwave heating and steam heating, still has such problems.

FIG. 10 is a diagram showing the environment inside the heating chamber and the heating state of food in the conventional microwave heating. The horizontal axis indicates the elapsed time from the start of heating, and the vertical axis indicates the temperature / humidity in the heating chamber. The food is heated. With conventional microwave heating, no attention is paid to the environment inside the heating chamber, and since the food is thrown into a dry heating chamber with a low temperature, the water content of the food is lost to the atmosphere and the temperature of the food rises. On the other hand, heat was exchanged from the food surface to the cold atmosphere, and the temperature had dropped.

The present invention solves these conventional problems, and is based on the finding that they were caused by the inconsistency between the heated finish of food and the environment inside the heating chamber.

Therefore, the environment inside the heating chamber is made to be substantially the same as the environment in which the temperature and water content of the food can be maintained when the food is optimally cooked, that is, the environment near the food when the food is completely heated. Therefore, while heat cooking is in progress, heat or moisture is not taken from the food, and on the contrary, it reaches an excessive temperature,
It is possible to realize an optimal cooking condition in which heat and moisture do not move between the food and the environment of the heating chamber when the cooking process is completed without adding too much moisture.

The present invention prepares not only frozen foods but also various foods by performing microwave heating by adjusting the environment in the heating chamber, especially the temperature and humidity to the environment near the foods when the foods are completely heated. The first purpose is to quickly heat and cook to a good condition close to.

A second object is to adjust the environment of the heating chamber to match the environment near the food when the food is completely heated, and to change the microwave output applied to the food during heating.
It is to cook the food at an appropriate temperature and in a good condition by balancing the temperature rise inside and outside the food.

A third object of the present invention is to hold the heating completion state of the food for a while after the completion of heating until the food is taken out of the heating chamber.

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.

[0014]

In order to achieve the first object of the present invention, a heating chamber for accommodating food, an environment adjusting means for changing the environment in the heating chamber, and a microwave for irradiating the food with microwaves are provided. Wave generation means, comprising a control unit for controlling the environment adjustment unit and the microwave generation unit, the control unit controls the environment adjustment unit according to the food, the environment in the heating chamber when the heating of the food is completed. The food is irradiated with microwaves by the microwave generation means, adjusted so as to match the environment near the food. The environment adjusting means has means for changing the temperature and humidity in the heating chamber.

Further, it has an input means for coding and inputting a heating method, an environment adjusting means corresponding to the inputted code, and a storage means for storing control data of the microwave generating means, and the control section has the input means. The storage means is searched based on a command inputted from the control means, the control data is read out, the environment adjusting means and the microwave generating means are controlled based on these control data, and the environment in the heating chamber is heated. The food is irradiated with microwaves by the microwave generation means, adjusted to match the environment near the food at the time of completion.

Data for controlling the environment adjusting means is stored in the storage means in a time series or by a certain mathematical expression, and the control unit follows the stored time series data or calculates a certain mathematical expression. According to the series data, the environment adjusting means is controlled to adjust the environment of the heating chamber to match the environment near the food when heating of the food is completed.

In order to achieve the second object of the present invention, the control unit is configured to change the power supply to the microwave generation means according to the progress of heating of the food. At this time, the method of supplying power to the microwave generation means is stored in the storage means together with the method of controlling the environment adjustment means in correspondence with the input heating method code.

As a first method of the coded heating method, the control unit controls the environment adjusting means at the start of heating according to the food so that the environment in the heating chamber is set to the environment near the food when the heating of the food is completed. The microwave power generation means is adjusted so as to match with each other, and the power supply to the microwave generation means is selected to a value at which heating of food is not completed before the environment adjustment means reaches a predetermined value.

As a second method of the coded heating method, the control unit suspends the power supply to the microwave generating means in the first half of the cooking depending on the food and energizes the environment adjusting means to turn on the inside of the heating chamber. The environment is adjusted to match the environment near the food when the food is completely heated, and power supply to the microwave generation means is started in the latter half of the cooking.

As a third method of the coded heating method, the control section suspends the energization to the environment adjusting means in the first half of cooking according to the food and operates the microwave generating means at a certain output, In the latter half of heating and cooking, the environment adjusting means is energized to adjust the environment in the heating chamber to match the environment near the food when the food is completely heated, and the power supply to the microwave generating means is reduced from the first half. Configure.

As a fourth method of the coded heating method, the control section continues energizing the environment adjusting means for a predetermined time even after stopping the power supply to the microwave generating means according to the food, It is configured to delay the completion notification.

In order to achieve the third object of the present invention, the control unit, even after the power supply to the microwave generating means is stopped, is continued until the door body for closing the opening of the heating chamber is opened. It is configured to continue energization to.

In order to achieve the fourth object, the present invention has an environment detecting means for detecting the environment of the heating chamber, the environment detecting means detects the environment of the heating chamber, and operates the environment adjusting means. Configure to adjust.

[0024]

According to the present invention, according to the above-mentioned structure, according to the heating method inputted from the input means, the environment adjusting means and the microwave generating means are controlled in accordance with the heating condition predetermined in the storage means to control the heating chamber. Since the environment of is adjusted to match the environment near the food when the food is heated, it is possible to prevent the food from losing heat as it heats, or conversely reaching an excessive temperature, and to lose water. Therefore, it is possible to quickly heat and cook not only frozen foods but also various foods in a good condition close to that of fresh foods.

Furthermore, since the microwave output can be varied and the timing for adjusting the environment can be selected, the temperature rises on the outside and inside of the food are balanced, and the food is cooked at a suitable temperature and in a good condition without uneven heating. Is something that can be done.

Further, since the energization of the environment adjusting means is continued until the door of the heating chamber is opened after the heating is completed, the heating completion state of the food can be maintained for a while.

Further, by directly detecting the environment of the heating chamber, it is possible to reliably adjust the environment of the heating chamber to a predetermined state.

[0028]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 4 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 is provided with a heating command key 11 as an input means, and a code input with one digit or several digits can be used for heating such as food type and quantity, storage temperature (freezing or chilled storage), heating completion temperature, etc. The control unit is instructed to provide information for determining the law. The operation of the control unit will be described later. A water supply tank 12 is detachably arranged on the right side surface of the main body.

FIG. 5 is a front sectional view of the heating chamber. In the heating chamber 13, a magnetron 14 which is a microwave generating means for irradiating a microwave and a steam generator 15 which is an environment adjusting means are connected. . The steam generator 15 is a boiler 16
And an ultrasonic vibrator having an ultrasonic vibrator, and a temperature control heater 18. The water supplied to the boiler 16 from the water supply tank 12 is dissipated by the atomizer 17 into fine water droplets, and the temperature control heater 18 The atomized minute water droplets are heated to raise the temperature to a desired temperature. By controlling the operation of the 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.
The food 19 is placed on a plate 20 having a large number of small holes or slits.

FIG. 6 is a block diagram showing the configuration of the control system. The control unit 21 decodes the heating command code input from the heating command key 11 and reads the designated heating condition from the memory 22 as a storage means. As heating conditions, 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, and data indicating power supply conditions to the magnetron 14 are stored. Based on the read control data, the controller 21 controls the atomizer 17, the temperature controller 18, the magnetron 14
The power supply to the heating chamber 13 is controlled to control the temperature and humidity of the steam introduced into the heating chamber 13 and the microwave output as predetermined.

Foods are characterized by the temperature rise because the penetration distance of radio waves and the dielectric loss coefficient differ depending on the type of food, and can be roughly classified into three groups based on experience. FIG. 7 is a diagram showing a heating state of a cross section of food in microwave heating, and FIG. 7A is a diagram in which the temperature rises relatively uniformly inside and at the ends, such as pasta and cooked rice. (B)
Is the one whose inside heats earlier than the end, such as shrimp tempura, small bread, Shumai, etc., FIG. 7 (c)
Is one whose end is heated earlier than the inside, such as hamburger or curry. Hereinafter, embodiments of the present invention will be described with reference to FIGS.
Also, description will be made with reference to FIG.

FIG. 1 is a diagram showing a method of heating foods in which the temperature inside and the end thereof are relatively uniformly increased as described with reference to FIG. 7A, and FIG. It is a diagram which shows the temperature in a heating chamber and food temperature, FIG.6 (b) represents the transition of the humidity in a heating chamber, and FIG.6 (c) represents the state of a microwave output, respectively. In FIG. 5A, the temperature of the food starting from the freezing temperature (−20 ° C.) absorbs only a small amount of microwaves up to the maximum ice crystal formation zone (−5 to −1 ° C.), so the temperature gradually rises. In the maximum ice crystal production zone, energy is consumed for melting the ice, and therefore it passes after some time (time point A). Then, after the time point A, the food rapidly absorbs microwaves and the food temperature starts to rise rapidly. It takes some time for the temperature / humidity of the heating chamber to reach the heating completion state in FIGS. (A) and (b), so that the heating and cooking should not be completed before the environmental adjustment is completed. The output is adjusted according to the food. For foods in which the temperature rises inside and at the ends of the food are relatively uniform, there is no need to further reduce the output after time point A. Since the environment inside the heating chamber is adjusted according to the heating completion state, the food is warmed moderately from the surface by the latent heat of steam. At the same time, the inside of the food is heated in a well-balanced manner at the end of the cooking because the microwave is also heated from the inside, and the temperature rises promptly. Since the water content on the surface of the food is kept moderate, the pasta and cooked rice can be cooked in a good condition without being dry or dry or conversely sticky.

FIG. 2 is a diagram showing a method for heating foods in which the temperature in the central portion rises before the temperature in the end portion explained in FIG. 7 (b). FIG. It is a diagram showing the temperature in the heating chamber and the food temperature, FIG. B) shows the transition of the humidity in the heating chamber, and FIG. For foods starting from the freezing temperature (-20 ℃), if microwaves are irradiated from the beginning, radio waves penetrate into the center of the food and heat from the center to the front.
・ As shown in Fig. (B), the temperature and humidity in the heating chamber are immediately adjusted to the heating completion state, and steam is first condensed on the food surface due to the temperature difference between the environment and the food, and a moisture film is formed according to the temperature of the environment. . When microwave heating is started at the time when the surface of the food is about to dissolve (time A) as shown in FIG. 7C, a part of the microwave that is not absorbed so much in the frozen state is also absorbed by the surface layer of the food. As a result, the food is heated in good balance from inside and outside. For this reason, Shumai has a proper temperature when it is put in the mouth, but when chewed, the inside is not too hot and the whole can be heated uniformly. Furthermore, the surface is moist and delicious.

Since the baked frozen bread does not have overheating inside, the elasticity and aroma of the bread dough can be maintained and the skin can be baked up without stickiness. In shrimp tempura, the batter and shrimp rise to almost the same temperature, so the shrimp is soft and delicious without overheating. Good heat cooking is possible without the sticky water of the shrimp transferring to the clothes.

According to the experiment, the clothes are moisturized immediately after the cooking is completed, as compared with the case where the microwaves are only heated, but the excess water gradually evaporates, and when the food is served on the table, it looks like tempura. It was crisp. In addition, it has been confirmed by experiments that the weight loss of these foods before and after heating is less than that in the case of heating only by microwaves.

FIG. 3 is a diagram showing a method for heating a food whose end portion explained in FIG. 7 (c) rises in temperature earlier than the central portion, and FIG. 3 (a) shows the heating method according to the present invention. It is a diagram which shows the temperature in a heating chamber and food temperature, FIG.6 (b) represents the transition of the humidity in a heating chamber, and FIG.6 (c) represents the state of a microwave output, respectively. In the figure (a), the freezing temperature (-
The temperature of the food starting from 20 ° C passes through the maximum ice crystal formation zone (-1 to -5 ° C) after some time (time A). From the start of heating to this time point A, the food absorbs only a small amount of microwaves and the penetration of microwaves into the food is good, so the microwave output is high in the first half as shown in Fig. (C). The frozen food is irradiated at the output. At this time, in order to improve the penetration of microwaves into the food, it is important that the surface of the food is not melted or absorbs water as much as possible. Therefore, until the food partially begins to melt (time A), the temperature and humidity inside the heating chamber are not adjusted as shown in FIG. That is, the thawing is mainly carried out by microwave heating which penetrates deep into food when it is frozen, and suppresses temperature and steam.

Next, after the time point A, the food rapidly absorbs microwaves while the melted portion and the unthawed portion are mixed. As described above, the thawed portion (moisture) exhibits a dielectric loss several times to several tens of times that of the frozen portion, so that the temperature difference between the thawed portion and the unthawed portion becomes large.
Therefore, as shown in FIG. 7C, the microwave output is reduced to a fraction of the total output, and heating is continued while conducting heat from a high temperature portion to a low temperature portion. As shown in FIGS. (A) and (b), the temperature and humidity inside the heating chamber are adjusted to the heating completion state of the food from this point A, and the steam is heated so as to wrap the surface of the food and the internal temperature rises. Help to do. Further, in the case where the surface temperature reaches the heating completion temperature in the figure (a) (time point B), when the internal temperature is low, the figure (c)
Microwave irradiation is completed at time B as shown in FIG.
Continue temperature control and humidity control as shown in (b) and wait until the internal temperature rises. In this way, the inside of the hamburger steak or curry can be warmed to an appropriate temperature while preventing its end from being overheated and hardened or boiled.

After the heating is completed (time C), only the environment adjustment is continued until the door of the heating chamber is opened and the food is taken out, so that the warmed food can be kept warm without impairing the performance.

The control unit stores in memory the control data of the steam generator and magnetron corresponding to the type and amount of food, the starting temperature (whether frozen or chilled storage), the heating completion temperature, etc. according to the code input from the heating command key. Since it can be searched and read out, the control may be executed momentarily based on this.

In this 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 condition 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 temperature detection means and humidity detection means.

Further, the steam generator, which is an environment adjusting means, is not limited to the configuration of the embodiment. Of course, a heater thrown into the boiler or a steamer having a sheathed heater brazed to the outer wall of the boiler is also applicable.

[0042]

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

(1) A heating chamber for containing food, an environment adjusting means for changing the environment in the heating chamber, a microwave generating means for irradiating the food with microwaves, the environment adjusting means and the microwave generating means. A control unit for controlling, the control unit controls the environment adjusting means according to the food to adjust the environment in the heating chamber to match the environment near the food at the time of completion of heating of the food, and the microwave generation Since the food is irradiated with microwaves by means, it is possible to quickly heat and cook not only frozen foods but also various foods in a good condition close to freshly made.

(2) Since the environment adjusting means has means for changing the temperature and humidity inside the heating chamber, the temperature and humidity inside the heating chamber can be adjusted to match the environment near the food when heating of the food is completed. The environment surrounding food is quickly heated and cooked without losing heat and moisture. Further, the food can be cooked in a good condition without being overheated due to the temperature inside the heating chamber or adding excessive water due to humidity.

(3) Since the control unit is configured to change the power supply to the microwave generation means according to the progress of heating the food, the microwave output during heating is changed according to the food, and the temperature of the surface layer and the inside of the food is changed. By balancing the rise, it is possible to eliminate uneven temperature and cook at a suitable temperature and in a good condition.

(4) 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.

(5) 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.

(6) The control unit controls the environment adjusting means at the start of heating according to the food, adjusts the environment in the heating chamber to the environment near the food when the food is completely heated, and sends it to the microwave generating means. Since the power supply is selected to a value at which the food heating is not completed before the environment adjusting means reaches a predetermined value, the microwave output corresponding to the temperature rise of each food can be selected and the heating can be performed in the shortest possible time. .

(7) The control unit suspends the power supply to the microwave generating means in the first half of cooking according to the food and energizes the environment adjusting means to change the environment in the heating chamber to the vicinity of the food when the food is completely heated. It is adjusted to match the environment of the above, and the power supply to the microwave generation means is started in the latter half of the cooking, so for foods where the inside of the food gets hot first, the first half of the cooking is steamed outside the food. First, the temperature is raised so that microwaves are easily absorbed on the outside, and in the latter half of heating, the microwaves are concentrated inside the food by steam and microwaves, while raising the temperature to the appropriate temperature from the inside and outside of the food. You can

(8) The control unit suspends energization to the environment adjusting means in the first half of heating and cooking depending on the food, operates the microwave generating means at a certain output, and in the latter half of heating and cooking, the environment adjusting means. Is adjusted to match the environment inside the heating chamber to the environment near the food when heating of the food is completed, and the power supply to the microwave generation means is reduced compared to the first half, so the outside of the food is heated first. In the first half of the cooking process, the first half of the cooking is left to the microwave heating that permeates the inside of the food when it freezes to suppress steam, and in the latter half of the cooking where the uneven heating tends to occur, the effect of microwaves is suppressed and Can be raised to a suitable temperature.

(9) Since the control section is configured to continue energizing the environment adjusting means for a predetermined time and delay the completion notification even after the power supply to the microwave generating means is stopped according to the food, It is possible to eliminate the temperature unevenness inside and outside the food without causing partial overheating of the food due to the above, and to realize good cooking.

(10) Since the control unit is configured to continue energizing the environment adjusting unit even after the power supply to the microwave generating unit is stopped until the door that closes the opening of the heating chamber is opened. The food can be kept in the heating completed state until the food is taken out of the heating chamber after the cooking is completed.

(11) By providing a sensor for directly observing the environment of the heating chamber and feeding back the result, the environment of the heating chamber determined in advance can be controlled more reliably.

[Brief description of drawings]

FIG. 1A is a diagram showing a temperature in a heating chamber and a heating state of food according to a first embodiment 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

FIG. 2 (a) is a diagram showing the temperature in the heating chamber and the heating state of food according to the second embodiment of the present invention (b) is a diagram showing the humidity in the heating chamber (c) is the state of the magnetron output Diagram showing

FIG. 3A is a diagram showing the temperature in the heating chamber and the heating state of food according to the third embodiment of the present invention. FIG. 3B is a diagram showing the humidity in the heating chamber. FIG. 3C is the state of the magnetron output. Diagram showing

FIG. 4 is an external view of the heating device.

FIG. 5 is a front sectional view of the heating chamber.

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

FIG. 7 is a diagram showing the microwave heating temperature rise inside and on the surface of food.

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.

FIG. 10 is a diagram showing the temperature inside the conventional microwave heating chamber and the heating state of food.

[Explanation of symbols]

 11 Heating Command Key (Input Means) 13 Heating Chamber 14 Magnetron (Microwave Generation Means) 15 Steam Generator (Environment Adjustment Means) 21 Control Unit 23 Temperature Sensor (Environment Detection Means) 24 Humidity Sensor (Environment Detection Means)

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

Claims (12)

[Claims] 1. A heating chamber for containing food, an environment adjusting means for changing the environment in the heating chamber, a microwave generating means for irradiating food with microwaves, and the environment adjusting means and the microwave generating means. And a control unit for controlling the environment adjusting unit according to the food to adjust the environment in the heating chamber to match the environment near the food at the time of completion of heating of the food, and the microwave generating unit. A high-frequency heating device configured to irradiate food with microwaves. 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 control unit is configured to change the power supply to the microwave generation means according to the progress of heating of the food.
The high-frequency heating device as described. 4. An input means for coding and inputting a heating method, an environment adjusting means corresponding to the inputted code, and a storage means for storing control data of the microwave generating means, and the control section has the input. The storage means is searched based on the command input from the means, the control data is read to control the environment adjusting means and the microwave generation means based on these control data, and the environment in the heating chamber is set to that of food. The high frequency heating apparatus according to claim 1, wherein the microwave generation means is configured to irradiate the food with microwaves, which is adjusted to match the environment near the food when heating is completed. 5. The storage means stores data for controlling the environment adjusting means in time series or by a certain mathematical formula, and the control unit obtains the data according to the stored time series data or by calculating a certain mathematical formula. The high-frequency heating device according to claim 4, wherein the environment adjusting means is controlled according to the time-series data to adjust the environment of the heating chamber to match the environment near the food when heating of the food is completed. 6. The control unit controls the environment adjusting means at the start of heating according to the food to adjust the environment inside the heating chamber to the environment near the food when the heating of the food is completed, and controls the microwave generating means. The high frequency heating apparatus according to claim 1, wherein the power supply is selected to a value at which heating of the food is not completed before the environment adjusting means reaches a predetermined value. 7. The control unit suspends power supply to the microwave generation means in the first half of cooking according to the food and energizes the environment adjusting means to change the environment in the heating chamber to the vicinity of the food when the food is completely heated. The high frequency heating apparatus according to claim 3, wherein the microwave heating means is adjusted so as to match the environment, and power supply to the microwave generation means is started in the latter half of cooking. 8. The control unit suspends energization to the environment adjusting means in the first half of heating and cooking according to the food, operates the microwave generating means at a certain output, and controls the environment adjusting means in the latter half of heating and cooking. The high-frequency heating device according to claim 3, wherein the environment inside the heating chamber is adjusted to match the environment near the food when heating of the food is completed by supplying electricity to reduce the power supply to the microwave generation means from the first half. 9. The control unit is configured to continue energizing the environment adjusting means for a predetermined time and delay the completion notification even after the power supply to the microwave generating means is stopped according to the food. The high-frequency heating device described. 10. The control unit is configured to continue energizing the environment adjusting means even after the power supply to the microwave generating means is stopped until the door body closing the opening of the heating chamber is opened. 1. The high frequency heating device according to 1. 11. The high frequency wave generator according to claim 1, further comprising environment detecting means for detecting the environment of the heating chamber, wherein the environment detecting means detects the environment of the heating chamber and adjusts the operation of the environment adjusting means. Heating device. 12. A food is housed in a heating chamber, and the temperature and humidity in the heating chamber are changed according to the heating completion state of the food to adjust the heating environment to the environment near the food when the heating of the food is completed. And a high-frequency heating device configured to control microwaves that irradiate food.