JP3000419B2 - High frequency heating method and high frequency heating device - Google Patents

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 method and a high frequency heating apparatus for performing vacuum cooking by high frequency heating.

[0002]

2. Description of the Related Art In recent years, the goodness of vacuum cooking has attracted attention, but there are various problems in vacuum cooking by high-frequency heating.

Hereinafter, conventional vacuum cooking will be described.
Vacuum cooking is cooking in which vacuum-packed food is heated at a constant temperature of about 55 ° C. to 95 ° C. in a hot water bath or a steam oven, and has the following advantages. (A) Because of the vacuum, heat conduction is good, and it can be uniformly heated to a specific temperature at which it can be eaten most deliciously. (B) Because of the vacuum, the seasoning is well penetrated and can be seasoned with a small amount of sugar or salt, which is health-friendly. (C) Flavor is not impaired because it is vacuum-packed. (D) Since heating is performed at a low temperature, the streaks and fibers are not hard but soft. (E) The yield is very high because cooking is performed at a temperature that does not cause protein water separation. (F) It can be refrigerated for about one week, and is convenient for large-scale supply such as hotel banquets.

[0004] However, in the vacuum cooking operation using hot water, not only the inside of the kitchen becomes hot and humid due to the generated steam , there is also a risk of burns, and the consumption of fuel for maintaining the hot water temperature is large. The same applies to the vacuum cooking operation using a steam oven. Attempts have been made to use a high-frequency heating device such as a microwave oven as a solution, but it is far from realizing a finished temperature range of about 1 ° C. required for vacuum cooking. Actually, the temperature range is as high as about 20 ° C.

Hereinafter, a conventional high-frequency heating means aiming at uniform heating will be described. They can be roughly divided into four. The first is a means to make the radio wave distribution uniform.
Various means such as stirrer blades and turntables have been devised. The second is a means to shield radio waves by aluminum foil etc. to prevent radio waves from concentrating on a part of food,
Means for thawing frozen foods in cold air (US Pat.
No. This is a means for cooling a high-temperature portion or an overheated portion, such as 3536129), to achieve uniformity. The third is a method widely called weight-defrost or weight-cook, which is widely used, and is heated by the amount of irradiation electric power and irradiation time based on the weight of food, After that, the optimal standing-time
(U.S. Pat. No. 445) for allowing the temperature to be uniform by heat conduction inside the food by leaving it unirradiated during radio wave irradiation.
3066) is an example, and can be said to be a means that does not involve temperature detection.

The fourth is a means for detecting the temperature of the food and controlling the irradiation of radio waves, a means using a multi-range thermistor (US Pat. No. 2657580), and the use of a temperature sensor to lower the temperature of the food below a predetermined temperature. Means for maintaining (USP
at. No. Means for detecting the temperature of a plurality of portions of the food, reducing the radio wave output when one of the portions reaches the set temperature, and terminating the heating when the other portion reaches the set temperature (Japanese Patent Laid-Open No. No. 52-17237). Further, as means combining the third means and the fourth means, for example, when thawing frozen foods, when the surface temperature reaches 5 ° C., the radio wave irradiation is stopped, and when the temperature falls to 0 ° C. Means for re-irradiating radio waves with the above, detecting the differential value of the time change from 5 ° C. to 0 ° C., and estimating the internal temperature from the food surface temperature (JP-A-54-7641) have also been proposed. I have.

With respect to these prior arts, the present inventors have tried and proposed various means for the purpose of uniform heating with high frequency. Among these means, reference means relating to derivation of the present invention will be described with reference to the drawings.
Note that the configuration of the high-frequency heating device used for this reference means is the same as the device used in the embodiment of the present invention described later, and the description is omitted here.

[0008] The heated food two fiber temperature sensor is pushed, one is inserted <br/> enter the city on the highest parts of the temperature rise, the temperature and the temperature H. Moreover, by inserting the other to the lowest parts of the temperature rise, the temperature and temperature L. Further, the desired finished temperature LT1 of the heated food and the temperature LT
The temperature LT2 that is 1 ° C. to several degrees lower than 1 is input to a control means such as a personal computer and stored. The highest temperature portion and the lowest temperature portion can be known by heating foods of the same shape in advance and checking the temperature of each portion. The optical fiber temperature sensors 93 and 94 are pushed into the food to be heated. The optical fiber thermometer can measure temperature even in a high-frequency irradiation environment, and there is little temperature disturbance of the system to be measured.In other words, there is no phenomenon that the pressed part is overheated by pushing into the food. Accurate temperature measurement is possible.

FIG. 15 is a flowchart showing the operation of the reference means. In the figure, when the start key is pressed,
In step 1, the relays necessary for the heating operation are turned on to set a heating preparation state, and the process proceeds to step 2. In step 2, both the temperature H and the temperature L are equal to the temperature LT2.
It is checked whether or not the temperature is lower, and as long as the temperature H and the temperature L are both lower than the temperature LT2, the process shifts to step 3, the triac of the high frequency irradiation source is turned on, the heating is performed, and the process returns to step 2. Therefore, when the operation starts from a state where the temperature H and the temperature L are lower than the temperature LT2, the heating is performed by the loop of Step 2-3, and this operation is repeated, and either the temperature H or the temperature L reaches the temperature LT2. In this case, it may be considered that the temperature H reaches the temperature LT2.

When the temperature H reaches the temperature LT2, the process proceeds to step 4. In step 4, the flag D for selecting ON / OFF of the triac is set to D = 1, so that when the process proceeds to step 4, the heating is prioritized. Next, the process proceeds to step 5, where it is checked whether either the temperature H or the temperature L is lower than the temperature LT2. If both the temperature H and the temperature L are equal to or higher than the temperature LT2, it is determined that the heating process has been completed, the process proceeds to step 13, the triac is turned off, and then, in step 14, each relay is turned off, and all operations are completed. I do. But,
If not, proceed to step 6. In step 6, it is checked whether both the temperature H and the temperature L are equal to or lower than the temperature LT1 to determine overheating.

If both the temperature H and the temperature L are not lower than the temperature LT1 in step 6, the process proceeds to step 10 and the flag D is set to D = 0.
= 0, the triac is turned off in step 12 to stop heating, and the process returns to step 5, but the temperature H
If both the temperature L and the temperature L are equal to or lower than the temperature LT1, the process proceeds to step 7, where either the temperature H or the temperature L is equal to the temperature LT1.
Check if it is lower than 2. In step 7, the temperature H
Alternatively, if any one of the temperatures L is lower than the temperature LT2, the flag D is set to D = 1 in Step 8, the process proceeds to Step 9, the triac is turned on, the heating is continued, and the process returns to Step 5. Any of temperature L is temperature L
If it is T2 or more, the process proceeds to step 11, the value of the flag D at that time is determined, and the process returns to step 5 after heating in step 9 or stopping heating in step 12.

By the above operation, the temperature H reaching the temperature LT2 at the time when the process proceeds to step 4 is changed to the temperature at step 4
By the subsequent operation, it is further heated and reaches LT1,
At that time, the triac is turned off, and the temperature H becomes LT2.
At the time when the temperature has decreased to the temperature H, the triac is turned on again, and the operation of heating to reach the temperature LT1 is repeated.
Is controlled between two points between LT2 and LT1,
The lower temperature L rises toward LT2 due to heat conduction inside the food. When the temperature L reaches LT2, it is determined in Step 5 that the uniform heating has been completed, and Step 13,
After step 14, cooking is completed.

FIG. 16A shows an example of a result obtained when the heat treatment is performed by the reference means. Even if the optical fiber thermometer is pushed into the food, there is no phenomenon that only that portion is overheated, so that the temperature H is the desired finished temperature LT1 = 65 ° C. even though relatively accurate temperature measurement is possible.
And the temperature L hardly rises. From this, it was found that uniform heating and cooking was difficult only by controlling the temperature H of the highest temperature portion between two points.

[0014]

As described above, with the conventional high-frequency heating means, it is difficult to keep the difference between the temperature of each part of the food at the end of heating and the desired finish temperature within several degrees Celsius. .

Also, it has been found that even the reference means proposed by the inventors have still insufficient points for achieving uniform heating.

The present invention solves the above-mentioned problems. In a vacuum cooking method, a high-frequency heating method capable of heating the temperature of each part of a food to at most about several degrees Celsius with respect to a desired finish temperature, and a simple treatment, and An object is to provide a high-frequency heating device.

[0017]

According to a first aspect of the present invention, in a high-frequency heating process for irradiating a high-frequency wave to a heating target housed in a heating chamber to heat the object to be heated, a desired finish temperature is set to LT1 and the temperature LT1 is set. LT2 lower predetermined temperature
And then, the temperature H of the pre regulations boss was positioned as the highest temperature portion of the temperature rise, constantly detects the temperature L of regulations boss was positioned as the lowest temperature portion, any temperature H or temperature L is reaches the temperature LT2 unless the process temperature difference between the temperature H and the temperature <br/> degree L is the case is within a predetermined value LT3 irradiated with high-frequency radio waves, if the temperature difference is equal to or higher than LT3 to stop irradiation repeating, temperature H or temperature L Neu
After the time when the difference becomes equal to or higher than the temperature LT2,
As long as either the degree H or the temperature L does not reach the temperature LT1
Either the temperature H or the temperature L is lower than the temperature LT2.
Irradiate high-frequency radio waves when temperature H or temperature L
If the deviation is lower than the temperature LT2, the temperature H or the temperature
If any of L is higher than temperature LT1, high frequency radio wave
The operation of stopping the irradiation of light is repeated, and the temperature H and the temperature L
This is a high-frequency heating method in which the processing is terminated when both of the temperatures become equal to or higher than the temperature LT2 , and the present invention according to claim 2 heats an object to be heated housed in a heating chamber by irradiating a high-frequency wave. in high-frequency heating treatment, the temperature rise temperature θ is changed from the initial temperature θ0 to finish desired temperature θn of the object to be heated by high-frequency heating of the heating time τ Patent
Is defined by Newton's cooling formula , and the integrated radio frequency radiation W (τ) irradiated during the heating time τ
Was set corresponding to the object to be heated, the change characteristics of the integrated microwave irradiation power amount W (t) from the start of heating until time t, the temperature rise function obtained from the temperature rise characteristic Δ (t) = (θ
(T) -θ0), and the high frequency per unit time
A wave irradiation energy accumulation microwave irradiation power amount W rate of change (t)
Irradiation by the high-frequency irradiation power amount per unit time
The high-frequency heating method according to claim 6, wherein the integrated high-frequency irradiation power amount W (τ) is time-distributed by the temperature rise function Δ (t) to perform irradiation by sequentially executing the operations. the present invention provides a high-frequency heating treatment for heating by irradiating high frequency waves to the object to be heated housed in the heating chamber, the temperature of the object to be heated by high-frequency heating of the heating time τ
θ is the temperature from the initial temperature θ0 to the temperature θi (i = 1, 2,...,
n-1) was derived through a change to finish the desired temperature θn
The temperature rise characteristics are defined by Newton's cooling method , and the integrated high-frequency irradiation power amount W (τ) to be applied during the heating time τ is set in accordance with the object to be heated, and integrated from the start of heating to the time t. A temperature rise function Δ that obtains a change characteristic of the high-frequency irradiation power amount W (t) from the temperature rise characteristic.
(T) = defines based on (θ (t) -θ0), temperature theta
integrated radio frequency irradiation as defined by i from the microwave irradiation power per unit time in .theta.i + 1 temperature zone this section
And the temperature of the object to be heated is θj
(J = 0, 1, 2,..., N−1) until the temperature reaches θj + 1 until the temperature reaches θj + 1. The present invention according to claim 12 is a high-frequency heating method, wherein a high-frequency heating source for irradiating a high-frequency electric wave to the high-temperature object in the heating chamber; A control unit for controlling a high-frequency irradiation operation of the heating source, wherein the control unit is a high-frequency heating apparatus configured to control the heating process according to any one of claims 1 to 11.

[0018]

According to the present invention, the highest temperature part
Tokoro temperature difference between the temperature L in the vicinity of the temperature H and the minimum temperature of the vicinity
High frequency radio waves while not exceeding the fixed value LT3
By irradiating, partial overheating causes heat conduction inside the object to be heated.
Is uniformly heated while diffusing.

In the present invention according to claim 2, the temperature characteristic of the object to be heated is defined by an exponential function corresponding to a temperature characteristic obtained by heating with a hot water bath or a steam oven, and based on a temperature rise function calculated from the exponential function. A change characteristic of the integrated high-frequency irradiation power is set, and the total integrated high-frequency irradiation power is time-distributed by the function to perform irradiation.

In the present invention according to claim 6, the change characteristic of the integrated high-frequency irradiation power and the high-frequency irradiation power per unit time are defined based on the surface temperature rise function defined in each temperature section. , High-frequency radio waves are emitted until the surface temperature at the end point of the section is realized according to the conditions specified in the section, and the operation shifts to the next temperature section.

In the twelfth aspect of the present invention, the control unit executes each of the above heating methods.

[0022]

(Embodiment 1) Hereinafter, an embodiment of the present invention according to claim 1 will be described with reference to the drawings. The present invention according to claim 1 is an effective means for uniform heating and includes an important elemental technology leading to the present invention according to claim 2.

FIG. 1A is a perspective view showing the structure of the high-frequency heating apparatus of the present embodiment, and FIG. 1B is a sectional view taken along the line AA '. In FIG. 1A, reference numeral 11 denotes a heating chamber made of stainless steel, 12 denotes a food table made of crystal glass fixed to the bottom of the heating chamber 11, 13 denotes a door for closing an opening of the heating chamber 11,
Reference numeral 14 denotes an operation unit provided at an upper portion of the front of the apparatus, and 15 denotes an outer box constituting an outer wall of the apparatus.

In FIG. 1 (b), reference numeral 16 denotes an oil mat placed on the food table 12, reference numeral 17 denotes a net placed on the oil mat 16, and reference numeral 18 denotes an inside of the net 17 of the tray. , A multi-core shielded wire for electrically connecting a temperature sensor (not shown) provided at the end, 19 is a metal plug connected to one end of the multi-core shielded wire 18, and 20 is fixed to the rear wall of the heating chamber 11. Metal connector. For example, RS-2 used for personal computers and the like
A plug and connector for 32C may be used. In this embodiment, the temperature is not measured by the sub net 17 and will be described in another embodiment. Reference numeral 21 denotes a heated food placed on the net 17 of the pens, and 22 denotes an oil mat placed so as to cover the food 21 to be heated. 23 is a resin-made stirrer cover provided on the upper part of the heating chamber 11, 24 and 26.
Is an antenna, 25 and 27 are rotation motors for rotating the antennas 24 and 26 , respectively, and 28 is a heating chamber 11
, A waveguide 29 provided below the heating chamber 11, a magnetron 30 provided at one end of the waveguide 28, and a magnetron 31 provided at one end of the waveguide 29. .

Reference numeral 32 denotes a fan motor for forcibly cooling the magnetron 30; 33 and 40, small holes provided on a rear wall surface 38 of the outer box 15 for discharging hot air in the heating chamber 11 to the outside; A group of small holes for introducing the cool air by the motor 32, a group of small holes for discharging the cool air introduced from the group of small holes 35 into the heating chamber 11, an exhaust guide 37, and a cool air 39 from outside Group of small holes provided on the bottom wall surface of the outer box 15 to perform the operation.

FIG. 2A is a perspective view showing the structure of the oil mat 16 and the oil mat 22, and FIG.
It is a -C 'sectional view. In the figure, reference numeral 80 denotes a polyethylene layer of about 50 microns, and 81 denotes a nylon layer of about 20 microns. Reference numeral 83 denotes edible oil such as commercially available salad oil sealed in a rectangular bag-shaped container 82, and reference numeral 84 denotes a heat sealing portion.

FIG. 3 is a circuit diagram showing the configuration of the high-frequency heating device used in this embodiment. The same device is used for the reference means. In the drawing, reference numerals 25 and 27 denote antenna rotating motors for rotating an antenna for outputting high-frequency radio waves, respectively, reference numerals 30 and 31 denote magnetrons that oscillate high frequencies, reference numeral 51 denotes a power plug, reference numerals 32 and 58 denote magnetron cooling fan motors, and reference numerals 52 and 52, respectively. Is a fuse, 53 is a noise filter coil, 54 is a lamp for illuminating the heating chamber, 55 is a relay for opening and closing the lamp 54, 5
6 is a heater transformer for magnetron, 57 is a relay for opening and closing the heater transformer 56, 60 and 61 are switches for opening and closing the door of the heating chamber, 62 and 63 are main relays, 64 and 65 are short switches, respectively. 66 and 67 are triacs, 68 and 69 respectively
Is a high-voltage transformer, 70 and 71 are trigger circuits, 90 is a personal computer (hereinafter, referred to as a personal computer) for controlling the operation of the apparatus, 91 is an RS-232C cable connected to the personal computer, 92 is an optical fiber thermometer, 93 And 94 are optical fiber temperature sensors. The optical fiber temperature sensors 93 and 94 are pushed into the food to be heated. The optical fiber thermometer can measure temperature even in a high-frequency irradiation environment, and the temperature of the system to be measured is small.Therefore, even if it is pushed into food, the phenomenon that the pushed part is not overheated does not occur. Accurate temperature measurement is possible. One of the optical fiber temperature sensors 93 and 94 is inserted in the vicinity of the portion where the temperature rise is highest, and the temperature is set as the temperature H. Others are inserted near the portion where the temperature rise is lowest, and the temperature is set as temperature L. The desired finished temperature LT1 of the food to be heated and the temperature LT2 that is 1 ° C. to several degrees lower than the temperature LT1 are input to a personal computer and stored. These conditions are the same as those of the reference means described with reference to FIG.

FIG. 4 is a flowchart showing the operation of this embodiment. The operation after step 4 is the same as the operation of the reference means, and a detailed description will be omitted. The processing operation of the present embodiment is different from the processing operation of the reference means shown in the flowchart of FIG. 15 in that the temperature difference between the temperature H and the temperature L is checked in the first half of the processing.
And step 16 for turning off the triac according to the result.

In FIG. 4, when the start key is pressed, all the relays (55, 57, 6
2) and 63) are turned on to set a heating preparation state, and the process proceeds to step 2. In step 2, it is checked whether both the temperature H and the temperature L are lower than the temperature LT2,
When both temperature H and temperature L are lower than temperature LT2 (temperature
Either H or temperature L does not exceed temperature LT2
Go to step 15. In step 15, it is checked whether the difference between the temperature H and the temperature L is lower than, for example, 20 ° C., and if the temperature difference is smaller than 20 ° C., the process proceeds to step 3, where the triac 66 The circuit 71 turns on the triac 67 to start heating, and returns to step 2. Unless the temperature difference is smaller than 20 ° C (the temperature difference becomes 20 ° C or more).
The process proceeds to step 16, the triac is turned off, the heating is stopped, and the process returns to step 2. Therefore,
When the operation is started from a state where the temperature H and the temperature L are lower than the temperature LT2, the heating is performed by the loop of Step 2-15-3, but when the temperature difference between the temperature H and the temperature L becomes 20 ° C. or more, Step 2-15- Heating is interrupted by the loop of 16 and operation is performed so that the temperature difference is reduced by heat conduction inside the object to be heated. This operation is repeated to reduce the temperature difference by 20.
The heating is continued while the temperature is lower than ° C., and either the temperature H or the temperature L reaches the temperature LT2. In this case, it may be considered that the temperature H reaches the temperature LT2. When the temperature H reaches the temperature LT2, the process proceeds to Step 4. Subsequent processing is the same as in the conventional example shown in FIG.

FIG. 5 is a characteristic diagram showing the relationship between time and temperature when about 900 g of pork refrigerated to about 0 ° C. to 5 ° C. by the above heat treatment is heated to the desired desired temperature LT1 = 65 ° C. is there. In this case, LT1 = 65 ° C., L
T2 = 64 ° C. is input. Also, 500g salad oil is sealed in a bag of about 23cm in width and about 30cm in length with a film of about 0.1mm in thickness and about 1cm in thickness.
A plate-like oil mat of about a degree was constructed, and sandwiched between upper and lower portions of pork and used. Heating time 2 hours 30
Minutes, the integrated power value measured on the primary side of the driving transformer is 136 wh, and the temperature of each part of the pork is from 64 ° C. to 66 ° C.
A good result was obtained, which falls within ° C. FIG. 5 also shows temperature rise data when 900 g of pork was vacuum cooked to 65 ° C. in about 2 to 2.5 hours using a steam oven. It can be seen that cooking by processing is almost equivalent to vacuum cooking by steam oven.

The processing result of this embodiment is compared with the processing result of the reference means shown in FIG. FIG. 16 is a characteristic diagram showing a comparison between the processing result of the reference means and the processing result of the present embodiment. In the reference means, as shown in FIG.
Although the temperature L hardly rises, the temperature H becomes 6
It has greatly exceeded 5 ° C. Therefore, for example, the temperature L
Set T1 to 40 ° C., when a process to stop the high-frequency radiation when it reaches about 40 ° C., FIG. 16 (b)
As shown in (2), the phenomenon exceeding 65 ° C. can be prevented, but the temperature L does not rise. On the other hand, as in the present embodiment, when high-frequency irradiation is performed only when the difference between the temperature H and the temperature L is within 20 ° C., for example, FIG.
As shown in (1), uniform heating is possible such that the difference between the temperature H and the temperature L and the desired temperature LT1 falls within 1 ° C.

The reason why the high-frequency heating treatment of the present embodiment, in which the temperature difference between the temperature H and the temperature L is controlled to 20 ° C., gives a good result will be considered. The specific heat of pork is about 0.3
5. Since the specific heat of salad oil can be estimated to be about 0.4, the total calorie of about 900 g of pork and the oil mat is equivalent to about 715 cc of water. The amount of heat required to raise this from 5 ° C. to 65 ° C. is 429000 calories, which is divided by 860 to be 49.8
wh. On the other hand, of the integrated power amount 136 wh on the primary side of the high-voltage transformer 68 and the high-voltage transformer 69, the proportion absorbed by the object to be heated as the high-frequency irradiation power amount was about 53% in the experimental device. Therefore, 7
2.0 wh is considered to be the high frequency irradiation power amount. That is, 49.8 / 72.0 = 69.1, and it can be interpreted that about 70% of the electric energy is absorbed by the object to be heated, and another 30% or more is lost.

FIG. 5 is a characteristic diagram showing time characteristics of the temperature H of the highest temperature portion, the temperature L of the lowest temperature portion, and the integrated power amount of 136 wh. However, since the temperature and the electric energy have different dimensions, the scale is forcibly set to 136 wh = 65 ° C. According to FIG. 5, it can be seen that the change characteristic of the integrated electric energy and the change characteristic of the temperature L, which is the lowest temperature part of pork, are on a curve almost coincident.
In order to confirm whether or not this phenomenon is universal, 100 g, 200 g, 500 g and 8 g of beef minced meat packed in a meat loaf type and vacuum-packed as another food.
FIG. 6 is a characteristic diagram showing a result obtained by sandwiching the same oil mat with the same two oil mats as in the above-mentioned example and heating to 58 ° C. by the processing of the flowchart shown in FIG. From this result, it can be said that the similarity between the accumulated power and the change in the lowest temperature part is a universal phenomenon.

Table 1 shows the relationship between the input power (integrated power) and the absorbed heat (converted to power) of the food to be heated in the high-frequency heating.

[0035]

[Table 1]

In Table 1, the first row shows the total calorific value of the meat and the oil mat when the specific heat of the beef is about 0.43,
The second row is the calorie of water of the same weight as the meat, the value assumed as the absorbed heat, the third row is the integrated power on the primary side of the transformer, and the fourth row is the integrated high-frequency irradiation power applied to the heating chamber. Quantity. In order to convert the integrated power amount into the integrated high-frequency irradiation power amount, the water load characteristic of the conversion efficiency between the integrated power amount and the integrated high-frequency irradiation power amount shown in FIG. 7 is used. Although the description of the amount of heat absorbed is omitted, there is a similar tendency when an oil mat is not used. The fifth line shows the value of (heat amount of water equivalent to meat) / (integrated high frequency irradiation power amount), which is between 66% and 88%. That is, the integrated power amount is about 25% on average
The loss may be absorbed by the equivalent water amount of the meat.

Summarizing the above considerations, the calorific value for raising the water of the same weight as the food to be heated to the desired temperature is 25%.
By applying a high-frequency irradiation electric power of about 100% of the amount of heat and irradiating the time required for vacuum cooking with the steam oven in a time distribution along the temperature rise curve of the center, it is about the same as a steam oven It is considered that uniform heating can be achieved.

As described above, the present embodiment repeats high-frequency irradiation and irradiation stop so that the internal temperature difference becomes smaller than 20 ° C. In this embodiment, when partial overheating occurs in the food to be heated, irradiation is stopped and heat is applied. It causes conduction and contributes to achieving high-frequency heating equivalent to heating mainly based on heat conduction according to an exponential function like cooking with a steam oven, and as a result derived therefrom, the integrated high-frequency irradiation power amount, It has been found that the means distributed in time according to an almost exponential pattern leads to a uniform heating means.

In the present embodiment, the case where the temperature H is controlled between two points between the temperature θ1 and the temperature θ2 after either the temperature H or the temperature L reaches the temperature θ2 has been described. However, the heating may be performed so that the temperature H does not exceed the temperature θ1 and does not become at least the temperature θ2 or less.

Embodiment 2 Hereinafter, an embodiment of the high-frequency heating method and the high-frequency heating apparatus according to the second aspect of the present invention will be described. Example 1
Uses an optical fiber temperature sensor to control the internal temperature difference.
By applying high frequency irradiation while controlling, steam orb
Equivalent to the temperature rise near the center cooked in hot water or hot water
It can be heated in a pattern and can achieve uniform heating
However, when inserting an optical fiber temperature sensor into food,
Reduce the degree of vacuum by penetrating the resin bag of the vacuum pack.
You. In addition, packing with sponge-like adhesive used for that
Piercing a weak optical fiber temperature sensor
Becomes very difficult.

In the first embodiment, high-frequency irradiation is performed while controlling the internal temperature difference and the temperature of the highest temperature portion using an optical fiber temperature sensor, so that the temperature change characteristic near the center portion cooked in a steam oven or a hot water bath is obtained. Although heating could be performed in the same pattern, the degree of vacuum is reduced because the resin bag of the vacuum pack is penetrated to insert the optical fiber temperature sensor into food. In addition, it is very difficult to pierce a weak optical fiber temperature sensor into a packing with a sponge-like adhesive used to prevent a degree of vacuum reduction.

This embodiment provides a means for solving the above-mentioned problem without using an optical fiber temperature sensor. As described in the discussion of Example 1, when uniform high-frequency heating equivalent to cooking with a steam oven or hot water bath was achieved,
The time distribution of the total integrated high frequency irradiation power amount was the same as the characteristic curve of the temperature rise value when cooking in a steam oven or hot water bath. Based on the above-described consideration results, the present embodiment is the same as the characteristic curve of the temperature rise value when the integrated high-frequency irradiation power required to raise the heated food to a predetermined temperature is cooked by a steam oven or hot water bath. This is a means for realizing uniform heating by distributing the time to each other, and a means that does not require an optical fiber temperature sensor.

In this case, if the temperature change characteristic can be converted into a time function, it is convenient to calculate the time distribution. When functioning the temperature change characteristics of cooking by the steam oven or hot water bath, an exponential function giving the following Newton's cooling law can be applied.

(Θw−θ) / (θw−θ0) = exp (−kt) Here, θw: the temperature of the hot water of the hot water bath or the temperature of the inside of the steam oven θ: the internal temperature of the food to be heated θ0: the temperature of the food to be heated Initial temperature k: proportionality constant (value differs between hot water bath and steam oven) t: elapsed time The above equation gives the characteristic that the food to be heated is cooled toward the temperature θw when θw <θ0 when the food to be heated having the initial temperature θ0 is left in the atmosphere of the temperature θw, Is called the law of θw> θ0
Is given, a characteristic of being heated toward the temperature θw is given. When θw = θ0, there is no change in temperature, so that it corresponds to the storage state. FIG. 8 shows the measured value of the rise in internal temperature when 900 g of pork was vacuum-cooked in a steam oven and the calculated value (θ-θ0) of the rise in temperature when an appropriate value of k was substituted into the above equation. It is the characteristic diagram which was compared.
Although there is a slight difference in the initial stage of heating, they almost coincide with each other, confirming that an exponential function giving Newton's cooling equation can be applied. Therefore, if the amount of heat (accumulated high-frequency irradiation power) is added in a time-distributed manner along the function of the temperature rise value derived from the above exponential function, uniform heating such as a steam oven or hot water bath can be achieved without using an optical fiber thermometer. It is considered possible.

Hereinafter, this embodiment will be described with reference to the drawings. FIG. 9 is a flowchart showing the operation of the heating process of this embodiment. This heat treatment can be performed by a high-frequency heating device excluding the optical fiber thermometer from the configuration shown in FIG.

The program is started, in step 1 the weight of the food to be heated (hereinafter, referred to as w), and in step 2 the desired finished temperature rise value θ (the desired finished food temperature θn).
Is subtracted from the initial temperature θ0), and the heating time τ spent for the temperature rise value θ in step 3 is input to the personal computer 90. Next, in step 4, the required number of high frequency irradiation powers to be irradiated into the heating chamber is temporally distributed to calculate the number n0 of irradiations. It is ideal to continuously distribute the integrated high-frequency irradiation power amount according to the exponential function, but the configuration of the apparatus becomes complicated. Therefore, it is assumed that time is distributed stepwise by a combination of short-time irradiation and irradiation stop, and the number of repetitions is n0.

First, based on the above consideration, the integrated high-frequency irradiation power amount is obtained by multiplying the food weight w by the desired temperature rise value θ, multiplying by 1.25 in anticipation of the aforementioned 25% loss, and dividing by 860. Calculate in quantity. Next, the total amount of irradiation time is calculated by dividing the electric energy by the nominal high-frequency output value (rated output value), and is converted to seconds by multiplying by 3600. Further, the irradiation time is set to 3 seconds according to the experimental results, and the high-frequency irradiation power amount during that period is fixed. Therefore, the number of irradiations n0 is calculated by dividing by three. The remainder is rounded down. The irradiation time of 3 seconds is a value corresponding to the capability of the irradiation apparatus, and it is important that the irradiation time is too long so that partial overheating does not occur. This is a value that should be determined in consideration of the fact that partial heat generation is uniformed due to heat diffusion inside the food.

Then, the process proceeds to step 5, where n0 times are allocated to the heating time τ in accordance with an exponential function expression. For example, when the time until the temperature reaches 1 ° C. lower than the desired temperature is substituted as τ, the first time t1 = log (1-1 / n0) / (1 / τ · log (1 / θ) ) n-th time tn = log (1-n / n0) / (1 / τ · log (1 / θ) ) These times are obtained and stored up to the (n0-1) th time. In this case, the remainder is rounded down.

Next, the process proceeds to step 6, where the operator waits until the food to be heated is placed in the heating chamber and the start key is pressed. When the start key is pressed, the process goes to step 7 to turn on the relays 55, 57, 62 and 63, and goes to step 8 to set the undefined t0 to 0 and the number counter to n = 0. Next, the process proceeds to step 9, where the time elapsed since the start key was pressed is always checked, and when the count value n of the number counter reaches the designated time tn, the process proceeds to step 10. Step 10
, The triac is turned on, and the process proceeds to step 11, waits for the elapsed time to reach (tn + 3) seconds, and then proceeds to step 12, where the triac is turned off. In step 10-11-12, heating for 3 seconds is performed.

Next, the routine proceeds to step 13, where 1 is added to the count value n of the number counter to obtain (n + 1), and the routine proceeds to step 14 to check whether the n value is less than (n0-1). I do. If it is less than, it is determined that the process is not completed, and the process returns to step 9. If the same operation is repeated (n0-1), the process is completed, and the process proceeds to step 15, and the relays 55, 57, 62, and 63 are performed. Is turned off and the process ends.

As described above, according to the present embodiment, the temperature change characteristic of the food to be heated in the cooking by the steam oven or the hot water bath is set, and the total integrated high-frequency irradiation electric energy is time-distributed in the same pattern as the irradiation. This makes it possible to realize uniform heating equivalent to cooking using a steam oven or hot water bath without using a temperature sensor.

In this embodiment, the conversion efficiency between the input power and the high-frequency irradiation power is assumed to be 25%. However, depending on the material and shape of the food, the weight and shape of the oil mat, the state of contact between the food and the mat, and the like. It is not limited to 25%. In addition, although the high frequency irradiation time is set to 3 seconds, it is needless to say that the high frequency irradiation time may be set to a time that does not cause overheating due to the irradiation capability of the apparatus.

Further, it is needless to say that the heating time τ does not need to be set to be the same as the cooking time in the steam oven or hot water bath, but may be set to a considerably shortened heating time. The reason is that, in a steam oven or hot water bath in vacuum cooking, food is heated via a vacuum pack which hinders heat conduction, whereas in high frequency heating, food is directly heated. Further, the heat source temperature of the steam oven or the hot water bath is 100 ° C., whereas the high-frequency heating can equivalently be 100 ° C. or more.

Also, a case has been described in which the accumulated electric energy is distributed over time in accordance with the temperature rise function. However, the function may be approximated by a broken line or a combination of a broken line and a curve. In addition, in the case of approximation, the heating time may be shortened by allocating the first half of the heating time to a relatively large amount and the second half to a relatively small number of times, and allocating them so that they coincide at the end point.

In the first half, the reason why a large amount may be allocated is that in the case of a steam oven or a hot water bath, heating is performed from the outside through a vacuum pack, so that it takes a long time to raise the food temperature. This is because high-frequency heating, which is a simple heating, does not hinder uniform heating even if the temperature of the food is raised more quickly than in hot water or the like.

Embodiment 3 Hereinafter, an embodiment of the high-frequency heating method and the high-frequency heating apparatus according to the sixth aspect of the present invention will be described. Example 2
In determining the integrated high-frequency power, the conversion efficiency with respect to the input power was assumed to be 25%. However, as described above, the value of the conversion efficiency depends on the material and shape of the food, the weight and shape of the oil mat, the food and the mat. The number of trials is required until it is possible to determine the integrated high-frequency power amount that obtains a favorable result with respect to the finished temperature and the uniformity.

This embodiment is a means for solving the above-mentioned problem, and is different from the second embodiment in that a temperature rise value is checked during heating. Moreover, the temperature is checked not on the internal temperature but on the surface temperature. Further, the temperature change characteristic of the object to be heated is approximated by a polygonal line.

The main point of this embodiment is that the temperature change characteristic of the object to be heated is approximated by a polygonal line, and heating is performed at a high-frequency heating amount per unit time corresponding to each linear equation. The operation shifts to the operation of heating with the high-frequency irradiation power amount per unit time corresponding to the linear equation. After this operation is performed for each polygonal line, the heating is terminated. in this case,
The high-frequency irradiation power amount per unit time is determined by the periodic operation of the high-frequency irradiation for a predetermined time and the irradiation pause according to the temperature rise function as in the second embodiment, but the irradiation pause time in one straight section is naturally a constant value. . However, the number of irradiations is not specified as in Example 2, and the measurement is repeated until the measured surface temperature reaches the intersection point of the polygonal line. By this temperature control, the heating accuracy is improved as compared with the means of the second embodiment in which the integrated high-frequency irradiation power amount and its time distribution are defined in advance. In the present embodiment, the internal temperature of the object to be heated is not measured. However, since the high-frequency heating is based on an exponential function, partial overheating is suppressed and uniform heating is performed, and the surface temperature is measured instead of the internal temperature. The feature is that it is sufficient.

Hereinafter, this embodiment will be described with reference to the drawings. First, prior to the description of the heating method, the surface temperature measuring means used in the present embodiment will be described. FIG.
0 (a) is a perspective view showing the configuration of the sub net 17 used in the present embodiment, and FIG. 10 (b) is a sectional view taken along the line BB '.
In the figure, reference numeral 41 denotes a frame-shaped frame formed of a metal round bar,
42 is a hollow circular metal rod inserted and fixed in holes provided on the front side and rear side of the frame 41, 43 is a thermistor inserted and provided in the hollow inside of the rod 42, 44 and 45 and the frame 4
1 is a pair of mounting brackets fixed by fixing screws 46 with one rear side interposed therebetween. Reference numeral 18 denotes a multi-core shield wire for connecting the thermistor 43, and reference numeral 19 denotes a metal plug. The rod 42 is, for example, a metal tube having an inner diameter of 1.3 mm and a wall thickness of about 0.18 mm manufactured by the same method as the injection needle, and is fixed to the rod 41 and then plated with nickel. The thermistor 43 is inserted into the hollow interior of the rod 42, and its two lead wires are insulated at least in the area located inside the rod 42, and a triangular space formed by the frame 41 and the mounting brackets 44 and 45. And is electrically connected to one of the core wires of the multi-core shielded wire 18. In addition, a concave portion is provided at the center of the mounting brackets 44 and 45, and this portion is electrically connected to the metal jacket of the multi-core shielded wire 18 at this portion.
The thermistor 43 and its lead wires are electrostatically shielded by the rod-shaped body 42, the mounting brackets 44 and 45, the metal jacket of the shield wire and the metal plug 19. In the present embodiment, seven thermistors 43 are used, and are provided near the center of the central seven of the seventeen rods 42 shown in FIG.

FIG. 11 is a circuit diagram showing the configuration of the high-frequency heating device of this embodiment. Note that the same components as those in the embodiment shown in FIG. 3 are assigned the same reference numerals, and detailed description thereof will be omitted. FIG. 12 is a circuit diagram showing a configuration of the control circuit 72. In FIG. 12, 73 is a power transformer, 74 is a microprocessor for controlling the operation of the control circuit 72, 75
Is a transistor for shaping the AC waveform on the secondary side of the power transformer 3 and outputting it to the port P8 of the microprocessor 74, 76 is the load resistance of the thermistor 43, and P1 to P7
Is an input terminal with an A / D conversion function of the microprocessor 74, and P9 to P14 are output terminals of the microprocessor 74. The relays 55, 57, 62, 63 and 63 shown in FIG. It is connected to trigger circuits 70 and 71 of the triac.
The microprocessor 74 detects the surface temperature of the object to be heated by inputting the output voltage of the temperature sensor 43 provided in the net 17 and controls the operation of the magnetrons 30 and 31 by the trigger circuits 70 and 71.

Hereinafter, the heating method of this embodiment will be described. In this embodiment, the temperature change characteristics are shown in FIG.
3 is approximated by three straight lines with reference to the characteristic diagram shown in FIG.
Now, when the food to be heated is heated from the initial temperature to a predetermined finishing temperature according to the heating time = τ, the temperature change curve on the characteristic diagram shows the point of τ / 10 of the heating time and 3τ /
Since it can be regarded as passing through ten points, the temperature change curve is approximated by three straight lines having these two points as intersections. Further, in each straight line, the high-frequency irradiation time is set to 3 seconds, and the irradiation stop time is set to A, B and C seconds, respectively.

Hereinafter, the operation of this embodiment will be described.
13 and 14 are flowcharts showing the operation of the present embodiment. In FIG. 13, steps up to step 4 for obtaining the number of irradiations n0 are the same as those in the flowchart shown in FIG. 9, and a description thereof will be omitted. The purpose of obtaining the number of irradiations n0 is to determine the approximate straight line as a standard temperature change characteristic and determine the amount of high-frequency irradiation power per unit time in accordance with the slope thereof. Remember that it is not for regulation. Next, step a
, The irradiation stop time A is determined. The irradiation stop time A is determined by dividing (τ / 10) by (n0 / 3), cutting off the remainder, and subtracting 3 seconds. Next, in step b, the irradiation stop time B is similarly determined. (3τ / 10) is divided by (n0 / 3), the remainder is discarded, and then it is determined by subtracting 3 seconds. Next, in step c, the irradiation stop time C
To determine. The irradiation stop time C is determined by dividing (τ−3τ / 10) by (n0 / 3), cutting off the remainder, and subtracting 3 seconds. Next, the process proceeds to step d in the flowchart shown in FIG.

In step d, each relay for starting operation is turned on. In step e, high-frequency irradiation is performed in step f while confirming that the temperature rise value detected by the food surface temperature detecting means does not reach T3 = T / 10. 3
The cyclic operation of turning on for seconds and turning off for A seconds is repeated. Here, T is a value obtained by subtracting the output value T0 when the food is at the initial temperature from the output value T1 measured by the food surface temperature detecting means when the heated food reaches the finished temperature. When the temperature rise value reaches T3 in step e, the process proceeds to step g, where the temperature rise value is T2 = 3T / 1.
In step h, the periodic operation of turning on the high-frequency irradiation for 3 seconds and turning off for B seconds is repeated while confirming that it does not reach 0. In step g, the temperature rise value is T2
Is reached, the process proceeds to step i, where the temperature rise value is T1
In step j, the periodic operation of turning on the high-frequency irradiation for 3 seconds and off for C seconds is repeated while confirming that it does not reach. When the temperature rise value reaches T1, the process proceeds to step k, all relays are turned off, and the heating process ends. As a result of the above heat treatment, a result was obtained in which the difference from the desired finish temperature was within 1 ° C. as in Example 1.

As described above, according to this embodiment, the function of the temperature change characteristic of the food to be heated is approximated by three straight lines,
Determine the high-frequency irradiation power per unit time corresponding to the function of each straight line, irradiate high-frequency while measuring the surface temperature of the food to be heated, when reaching the temperature at the intersection of the polygonal line, the unit corresponding to the next straight line The operation of irradiating with the high-frequency irradiation power amount per time is performed for each straight line, and the high-frequency heating process is performed so that the surface temperature in the processing process becomes a predetermined value. Is compensated, and the same finishing temperature and uniform heating as the heating by the steam oven or the hot water bath can be realized.

In the present embodiment, heating by three linear approximations has been described. However, it goes without saying that the processing accuracy can be improved by further increasing the number of broken lines and combining a curve and a straight line. Although determined by surface temperature the temperature of the heated object in the present embodiment, Newt
Since the high-frequency irradiation is performed based on the cooling method of the heater, the temperature uniformity is realized, the temperature difference from the inside is small, and it is not always necessary to measure the inside temperature.
However, it goes without saying that the internal temperature may be measured. Also, when measuring the surface temperature, it is effective to consider the temperature gradient between the pen and the internal temperature sensor, and insert an optical fiber thermometer between the oil mat and the object to be heated to measure the surface temperature. The same applies to the case. In addition, the
Check the temperature difference between the internal temperature and the surface temperature of the heated object.
In the same manner as in the first embodiment, irradiation is performed when the temperature difference increases.
To compensate for errors in the linear approximation.
Good servant to. Alternatively, the amount of high-frequency irradiation power per unit time in the first straight-line approximation may be set to be larger, and the second and subsequent straight lines may be irradiated with a smaller amount of power, so that they coincide at the end point.

[0066]

As is clear from the above embodiments , according to the present invention according to the first to thirteenth aspects , the steam
High-frequency uniform heating similar to cooking in an oven or hot water
It can be realized by heat treatment.

[Brief description of the drawings]

1 (a) structure of the high frequency heating equipment in Example 1 of the present invention
A-A 'sectional view of a perspective view (b) the high-frequency heating apparatus according to the formation

Figure 2 (a) C-C 'cross sectional view of a perspective view (b) the high-frequency heating apparatus showing the construction of an oil mats used in the high-frequency heating apparatus

Figure 3 is a circuit diagram showing a configuration of the high-frequency heating equipment

4 is a flowchart showing an operation of the high-frequency heating how

FIG. 5 is a characteristic diagram showing a processing result of the high-frequency heating method .

FIG. 6 is a characteristic diagram showing another processing result of the high-frequency heating method .

FIG. 7 is a characteristic diagram showing an example of conversion efficiency between input power and irradiation power.

FIG. 8: Temperature rise value of food based on Newton's cooling formula
Diagram showing the relationship between the amount of accumulated high-frequency irradiation power and

FIG. 9 is a flowchart showing the operation of the high-frequency heating device according to the second embodiment of the present invention.

[10] (a) a perspective view (b) B-B 'sectional view of the drainboard showing a configuration of a drainboard Example 3 of the present invention

Figure 11 is a circuit diagram showing a configuration of the high-frequency heating equipment

FIG. 12 is a circuit diagram showing a configuration of a control circuit of the high-frequency heating device .

FIG. 13 is a partial flowchart showing the operation of the high-frequency heating method.

FIG. 14 is a partial flowchart showing the operation of the high-frequency heating method.

FIG. 15 is a flowchart showing an operation of an example of a conventional high-frequency heating method.

16A is a characteristic diagram showing an example of a processing result of a conventional high-frequency heating method. FIG. 16B is a characteristic diagram showing another example of a processing result of a conventional high-frequency heating method. Characteristic diagram showing processing results of Example 1

[Explanation of symbols]

 11 heating room 17 net of pens (surface temperature measuring means) 21 food to be heated (object to be heated)

Claims (13)

(57) [Claims] 1. In a high-frequency heating process for irradiating a high-frequency radio wave to an object to be heated housed in a heating chamber, a desired finish temperature is set to LT1 , a predetermined temperature lower than the temperature LT1 is set to LT2, and a maximum temperature of the temperature rise is set. A temperature H at a position defined in advance as a portion and a temperature L at a position defined as a lowest temperature portion are always detected, and the temperature H or the temperature L is detected.
As long as either does not reach the temperature LT2, when the temperature difference between the temperature H and the temperature L is within a predetermined value LT3 irradiates high-frequency waves, the temperature difference is equal to or greater than LT3
In this case, the process of stopping the irradiation is repeated, and after either the temperature H or the temperature L becomes equal to or higher than the temperature LT2,
In this case, either the temperature H or the temperature L becomes the temperature LT1.
Unless reached , either temperature H or temperature L
When the temperature is lower than T2, high-frequency radio waves are emitted, and the temperature H or
When one of the temperatures L is lower than the temperature LT2, the temperature H
Or when any of the temperatures L is equal to or higher than the temperature LT1
The operation of stopping the irradiation of high-frequency radio waves is repeated, and the temperature H
A high-frequency heating method in which the processing is terminated when both the temperature L becomes equal to or higher than the temperature LT2 . 2. In a high-frequency heating treatment for irradiating a high-frequency wave to a heating target housed in a heating chamber to heat the target, the temperature θ of the heating target is changed from an initial temperature θ0 to a desired desired temperature θn by high-frequency heating for a heating time τ. Temperature rise varying up to
The characteristics are defined by Newton's cooling formula , and the integrated high-frequency irradiation power amount W irradiated during the heating time τ is
And set corresponding to (tau) in the object to be heated, the change characteristics of the integrated microwave irradiation power amount W (t) from the start of heating until time t, the temperature rise function obtained from the temperature rise characteristic delta (t) =
(Θ (t) −θ0), and is defined per unit time.
Change the integrated high-frequency irradiation power W (t) by integrating the high-frequency irradiation power
And the amount of high frequency irradiation power per unit time
A high-frequency heating method in which the irradiation operation is sequentially performed , and the integrated high-frequency irradiation power amount W (τ) is time-distributed by a temperature rise function Δ (t) to perform irradiation. 3. The high-frequency heating method according to claim 2, wherein the change characteristic of the integrated high-frequency irradiation power amount W (t) is given by the same time function as the temperature rise function Δ (t). 4. The change characteristic of the integrated high-frequency irradiation power amount W (t) is given by a broken line approximation of the temperature rise function Δ (t) or an approximate function obtained by arbitrarily combining the broken line approximation and the curve approximation. High frequency heating method. 5. A change characteristic of the integrated high-frequency irradiation power amount W (t) is given by an approximate function that coincides at the end of heating with the first half of the heating time τ exceeding the temperature rise function Δ (t) and the latter half at least lower than the temperature rise function Δ (t). The high-frequency heating method according to claim 2 or 4. 6. In a high-frequency heating treatment for irradiating a high-frequency wave to a heated object stored in a heating chamber to heat the object , the temperature θ of the heated object is increased from an initial temperature θ0 to a temperature θi (i) by high-frequency heating for a heating time τ . = 1, 2, ..., n-1)
Temperature rise, especially that through changes to finish the desired temperature θn
Property is defined by Newton's cooling formula , and the integrated high-frequency irradiation power amount W (τ) irradiated during the heating time τ
Was set corresponding to the object to be heated, the change characteristics of the integrated microwave irradiation power amount W (t) from the start of heating until time t, before
Temperature rise function Δ (t) = (θ) obtained from the temperature rise characteristics
(T) −θ0) , and from the temperature θi to θi +
Integrated microwave irradiation power amount W defined in this section a high-frequency radiation power per unit time in the first temperature zone
(T), the temperature of the object to be heated is θj (j = 0,
, N−1), the temperature is θ
A high-frequency heating method in which the operation of irradiating with the high-frequency irradiation power amount per unit time until reaching j + 1 is sequentially executed for each temperature section. 7. The change characteristic of the accumulated high-frequency irradiation power amount W (t) is determined to exceed the temperature rise function Δ (t) at the beginning of the heating time τ, and to fall below Δ (t) at least in the latter half of the heating time τ. 7. The high-frequency heating method according to claim 6, wherein the high-frequency heating method is given by an approximation function corresponding to (t). 8. The surface temperature of an object to be heated is measured by a temperature-sensitive element provided inside a plurality of rod-shaped hollow metal bodies constituting a sub net for placing the object to be heated. High frequency heating method. 9. The high-frequency heating method according to claim 6, wherein the surface temperature of the object to be heated is measured between the object to be heated and a plate-shaped oil mat in contact with the object to be heated. 10. The apparatus according to claim 1, wherein the object to be heated is heated in a sandwiched state with a plate-shaped oil mat in which edible oil is degassed and sealed in a bag made of a thin plastic film. The high-frequency heating method according to 1. 11. A high-frequency irradiation for a predetermined short time and a subsequent irradiation stop are defined as a heating operation in one cycle, and a high-frequency irradiation power amount per unit time during one cycle is set by setting an irradiation stop time. The high-frequency heating method according to any one of claims 2 to 10, wherein high-frequency radio waves are emitted by repeating the above. 12. A heating chamber for storing an object to be heated, a high-frequency heating source for irradiating a high-frequency electric wave to the object to be heated in the heating chamber,
A high-frequency heating apparatus comprising: a control unit configured to control a high-frequency irradiation operation of the high-frequency heating source, wherein the control unit controls the heating process according to claim 1. 13. The high-frequency heating device according to claim 12, wherein a high-frequency heating source is provided above and below the heating chamber.