Abstract: A browning of a frozen food is prevented, when a frozen food is unfrozen. A method of freezing food, which includes a process of freezing food (S206 to S210), and a process of increasing a temperature of the food up to an enzyme deactivation temperature at which the enzyme browning the food is deactivated (S201 to S205), which is performed before the freezing process.

Abstract: An automatic bread making apparatus comprises a housing, a baking container disposed in the housing and being provided with an opening and a source of heat, a kneading container which is detachably mounted in the baking container, a lid assembly for covering the kneading container, a kneading blade which is movably disposed in the kneading container, a motor for operating the blade to form the dough, means for detecting temperature in the kneading container, a yeast charger and a control unit for operating the apparatus. This apparatus provides for the automatic addition of yeast to the kneaded dough without manual intervention.

Abstract: Bread ingredients and water are kneaded at the start of a bread making process, and the dough is rested. Susequently, dry yeast is added to the dough, and the dough with the added dry yeast is kneaded again. The dough is then allowed to ferment during which time a gas is released from the dough several times, the fermentation stage being followed by baking the dough. An automatic bread making apparatus has a yeast charger for charging dry yeast into a kneading container. Thus, dry yeast can automatically be added to the kneaded dough without manual intervention.

Abstract: A controlling apparatus controls a series of processes such as a kneading process, a fermenting process, a breathing process and a baking process of material within a bread baking mold based on the temperature of the bread baking mold detected within the baking chamber. The controlling apparatus controls a series of process of at least two types or more and is adapted to select either of the subsequent series of processes in accordance with one temperature input or two temperature inputs each respectively sensed at the kneading start time-point, during the kneading process, or at the kneading completion time-point. Fresh-baked bread which is superior may be provided independent from the changing influences of the seasons or of the material temperatures.

Abstract: A low melting enamel frit which comprises 31 to 39 wt % of SiO.sub.2, 13 to 21 wt % of B.sub.2 O.sub.3, 14 to 21 wt % of Na.sub.2 O, 1 to 5 wt % of K.sub.2 O, 5 to 20 wt % of ZnO, 2 to 10 wt % of F.sub.2 and 2 to 9 wt % of at least one of Al.sub.2 O.sub.3, ZrO.sub.2 and TiO.sub.2 provided that at least one intermediate oxide is present in an amount of 5 wt % in a maximum. The frit is capable of firing at temperatures lower than A.sub.1 transformation temperature of steel, say, 723.degree. C.

Abstract: A low melting, opaque enamel frit is described, which comprises 30 to 36 wt. % of SiO.sub.2, 15 to 20 wt. % of B.sub.2 O.sub.3, 7 to 9 wt. % of Na.sub.2 O, 5 to 10 wt. % of ZrO.sub.2, 10 to 17 wt. % of TiO.sub.2, 7 to 15 wt. % of K.sub.2 O, 2 to 10 wt. % of F.sub.2 and 0.5 to 2.5 wt. % of P.sub.2 O.sub.5. The total of Na.sub.2 O and K.sub.2 O is in the range of 15 to 20 wt. % and the total of TiO.sub.2 and ZrO.sub.2 is in the range of 15 to 20 wt. %. The ZrO.sub.2 /(TiO.sub.2 +ZrO.sub.2) ratio is in the range of 0.25 to 0.5:1 and the SiO.sub.2 /B.sub.2 O.sub.3 ratio is in the range of 1.5 to 2.4:1. In addition, the Na.sub.2 O/K.sub.2 O ratio is in the range of 0.6 to 1.0:1 and the (Na.sub.2 O+K.sub.2 O)/(TiO.sub.2 +ZrO.sub.2) is in the range of 0.7 to 1.2:1.