PROBLEM TO BE SOLVED: To provide an oil and fat composition for instant cooking food capable of providing an instant cooking food having simple taste while maintaining snap property at ordinary temperature (15 to 25°C) and animal oil and fat-specific full body, and the instant cooking food using the same.SOLUTION: An oil and fat composition contains a transesterification oil and fat obtained by transesterification of an oil and fat blended article consisting of 5 to 30 mass% of animal oil and fat, which is at least one kind selected from oil and fat derived from palm oil, 41 to 95 mass% of animal oil and fat extreme hardened oil, which is an extreme hardened oil from at least one kind selected from tallow and lard as a raw material and at least one kind of animal oil and fat selected from optionally blended tallow and lard, in which percentage of 3 saturated triglyceride is 35 mass% or more based on mass of whole oil and fat and mass ratio between 2 saturated triglyceride and 3 saturated triglyceride (2 saturated triglyceride/3 saturated triglyceride) is 1.3 or less.SELECTED DRAWING: None【課題】常温（１５～２５℃）でのスナップ性と動物油脂独特のコクを維持しつつもアッサリ感のある即席調理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を提供する。【解決手段】パーム油起源の油脂から選ばれる少なくとも１種である植物油脂５～３０質量％、牛脂及びラードから選ばれる少なくとも１種を原料とする極度硬化油である動物油脂極度硬化油４１～９５質量％、及び任意で配合される牛脂及びラードから選ばれる少なくとも１種の動物油脂からなる油脂配合物をエステル交換反応して得られるエステル交換油脂を含有し、３飽和トリグリセリドの割合が油脂全体の質量に対して３５質量％以上であり、２飽和トリグリセリドと３飽和トリグリセリドとの質量比（２飽和トリグリセリド／３飽和トリグリセリド）が１．３以下であることを特徴としている。【選択図】なし
