PROBLEM TO BE SOLVED: To provide a solid roux oil-and-fat composition enabling the production of a solid roux having good snapping properties at a normal temperature, and prevented from whitening (fat bloom) due to an enlargement of oil and fat crystals at the surface of solid roux during production, distribution and/or sale to provide a solid roux having such properties as above and to provide a processed food having favorable flavor and meltability where the solid roux is used.SOLUTION: The solid roux oil-and-fat composition contains 30-60 mass% of extremely hardened perm oil and fat, and ester exchange oil and fat produced by subjecting oil-and-fat blended substance having <10 mass% of &le14C fatty acid in a fatty acid composition to ester exchange. The solid roux is obtained by using the solid roux oil-and-fat composition. The processed food is obtained by using the solid roux.COPYRIGHT: (C)2008,JPO&INPIT【課題】常温でのスナップ性が良好であり、且つ、製造時及び流通・販売時の固形ルウ表面の油脂結晶粗大化による白色化(ファットブルーム)が防止された固形ルウを得ることができる固形ルウ用油脂組成物、このような特徴を有する固形ルウ、及び、風味や口溶けが良好な、固形ルウを使用した加工食品を提供すること。【解決手段】パーム極度硬化油脂を30~60質量%含有し、脂肪酸組成において炭素数14以下の脂肪酸含量が10質量%未満である油脂配合物をエステル交換したエステル交換油脂を含有することを特徴とする固形ルウ用油脂組成物、該固形ルウ用油脂組成物を用いた固形ルウ、及び該固形ルウを用いた加工食品。【選択図】なし
