Frozen food

1. A frozen food comprising:

a main food portion obtained by freezing and hardening a cooked food; and

a sauce portion obtained by freezing and hardening a sauce to be eaten together with the cooked food, wherein:

the main food portion has a sauce-portion arranging surface on which the sauce portion is arranged;

an opening is formed in the sauce-portion arranging surface;

the sauce portion is arranged on the main food portion such that a part of the sauce portion is inserted in the opening and the remaining part thereof projects from the sauce-portion arranging surface side;

the opening traverses the main food portion in a thickness direction;

a surface on the opposite side from the sauce-portion arranging surface of the main food portion is also opened; and

a lower end of the sauce portion is located between the sauce-portion arranging surface and the surface on the opposite side from the sauce-portion arranging surface;

wherein a percentage of the opening occupied by the sauce portion is from 12.5 to 75.0%;

wherein the main food portion is a frozen noodle block obtained by freezing and hardening a heated-and-cooked noodle product;

wherein the sauce portion includes gelatin as a gelling agent; and

wherein a content of gelatin in the sauce portion is from 1 to 10 mass % with respect to a total mass of said sauce portion.

2. The frozen food according to claim 1 , wherein a lower end side of the sauce portion is inserted in the opening, and an upper end side thereof projects from the sauce-portion arranging surface side.

3. The frozen food according to claim 1 , wherein the sauce portion has a section whose length in a planar direction gradually decreases toward the lower end side.

4. A process for producing the frozen food according to claim 1 , the process for producing the frozen food comprising:

a step of arranging the cooked food on an inner bottom surface of a container whose inner bottom surface is provided with a projection having the same planar-view shape as the opening, the cooked food being arranged on the inner bottom surface so as to surround the projection to thereby obtain a food-housing member that has, on an upper surface thereof, an exposed portion of the projection;

a sauce-placing step of placing the sauce that has been blended with a gelling agent onto the projection's exposed portion, and its periphery, on the upper surface of the food-housing member; and

a step of freezing the food-housing member that has undergone the sauce-placing step.

5. The frozen food production process according to claim 4 , wherein:

the content of the gelling agent in the sauce is from 1 to 10 mass %; and

in the sauce-placing step, a shaped product of the sauce that has been shaped into a predetermined shape in advance is placed on the upper surface of the food-housing member.

6. The frozen food according to claim 2 , wherein the sauce portion has a section whose length in a planar direction gradually decreases toward the lower end side.

7. A process for producing the frozen food according to claim 2 , the process for producing the frozen food comprising:

a step of arranging the cooked food on an inner bottom surface of a container whose inner bottom surface is provided with a projection having the same planar-view shape as the opening, the cooked food being arranged on the inner bottom surface so as to surround the projection to thereby obtain a food-housing member that has, on an upper surface thereof, an exposed portion of the projection;

a sauce-placing step of placing the sauce that has been blended with a gelling agent onto the projection's exposed portion, and its periphery, on the upper surface of the food-housing member; and

a step of freezing the food-housing member that has undergone the sauce-placing step.

8. A process for producing the frozen food according to claim 3 , the process for producing the frozen food comprising:

a step of arranging the cooked food on an inner bottom surface of a container whose inner bottom surface is provided with a projection having the same planar-view shape as the opening, the cooked food being arranged on the inner bottom surface so as to surround the projection to thereby obtain a food-housing member that has, on an upper surface thereof, an exposed portion of the projection;

a sauce-placing step of placing the sauce that has been blended with a gelling agent onto the projection's exposed portion, and its periphery, on the upper surface of the food-housing member; and

a step of freezing the food-housing member that has undergone the sauce-placing step.