PROBLEM TO BE SOLVED: To provide an oil and fat composition for instant cooking food product good in mold peeling-off properties from a packaging material and snap properties at room temperature (15 to 25°C), excellent in workability during cooking and capable of providing a processed food such as sauces or the like good in mouth melting, and to provide an instant cooking food product good using the same.SOLUTION: There is provided an oil and fat for instant cooking food product good containing: oil and fat； and sorbitan fatty acid ester which increases a solidification initiation temperature of palm oil by 1.0°C or more and of which 80 mass% or more in the total structural fatty acid is at least one kind selected from palmitate and stearate. Alternatively, there is provided an oil and fat for instant cooking food product good containing: oil and fat having the content of bi-saturated and tri-saturated triglyceride of 50 to 90 mass%； and polyglyceryl fatty acid ester which increases a solidification initiation temperature of palm oil by 1.0°C or more.SELECTED DRAWING: None【課題】包材からの型剥がれと常温（１５～２５℃）でのスナップ性が良好であり調理時の作業性に優れ、かつ口溶けの良好なソース類等の加工食品を得ることができる即席調理食品用油脂組成物とそれを用いた即席調理食品の提供。【解決手段】油脂と、パーム油の固化開始温度を１．０℃以上上昇させ、かつ全構成脂肪酸中の８０質量％以上がパルミチン酸及びステアリン酸から選ばれる少なくとも１種であるソルビタン脂肪酸エステルとを含有する。あるいは、２飽和及び３飽和トリグリセリドの含有量が５０～９０質量％である油脂と、パーム油の固化開始温度を１．０℃以上上昇させるポリグリセリン脂肪酸エステルとを含有する即席調理食品用油脂組成物。【選択図】なし
