COOKING MANAGEMENT METHOD, SYSTEM, PROGRAM, RECORDING MEDIUM, AND COOKING DEVICE

To observe hardness and shape retention of a cooked object during or after heating in a non-contact manner to quantify the hardness and shape retention and thereby improve evaluation accuracy of the cooking state.SOLUTION: The disclosure relates to a cooking management method using a computer. The cooking management method includes: a step in which an airflow blowing part (6) blows airflow (18) to a cooked object (F) during heating or interruption of the heating or after the heating to make a recess (22); a step in which the computer acquires transient information (Dx) of the recess from the cooked object after at least blowing of the airflow ends; and a step in which the computer evaluates a cooking state of the cooked object from the transient information.SELECTED DRAWING: Figure 1 【課題】加熱中または加熱後の被調理物の硬度および保形性を人体と非接触で観測して数値化し、調理状態の評価精度を高める。【解決手段】本開示はコンピュータを用いた調理管理方法であって、気流吹付け部（６）が、加熱中、加熱中断中または加熱後の被調理物（Ｆ）に気流（１８）を吹き付けて窪み（２２）を形成する工程と、前記コンピュータが前記気流の少なくとも吹き付け終了後の前記被調理物から前記窪みの過渡情報（Ｄｘ）を取得する工程と、前記コンピュータが前記過渡情報により前記被調理物の調理状態を評価する工程とを含んでいる。【選択図】図１