PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for solid roux enabling production of such solid roux as to have good solidification even when using a large amount of plant oil and fat such as palm oil in particular, or palm-based oil and fat such as palm separation oil or palm hardened oil and fat, and be prevented from blooming on the surface of the solid roux when sold to provide solid roux having such feature stated above and to provide processed food having good flavor and meltability in the mouth and produced by using the solid roux.SOLUTION: The oil-and-fat composition for solid roux contains 1-3 mass% of the following component (A), 1-5 mass% of the following component B and 7-30 mass% of the following component C in its oil phase, and has the ratio of the component (A) to the component B as follows: 0.20&le(A)/(A)+(B)&le0.80 (mass basis). The solid roux is obtained by using the oil-and-fat composition for solid roux. The processed food is obtained by using the solid roux. The component (A) comprises an extremely hardened oil and fat obtained by extremely hardening oil and fat containing &ge50 mass% of &ge20 C fatty acid based on the whole constituent fatty acid. The component (B) comprises extremely hardened oil and fat obtained by extremely hardening oil and fat containing &ge80 mass% of 16-18C fatty acid based on the whole constituent fatty acid. The component (C) comprises triglyceride expressed in SUS (S indicates &ge16C saturated fatty acid and U indicates &ge16C monounsaturated fatty acid).COPYRIGHT: (C)2009,JPO&INPIT【課題】植物性油脂、特にパーム油、パーム分別油やパーム硬化油脂等のパーム系油脂を多く使用した場合であっても、固化性が良好で、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】油相中に、下記(A)成分を1~3質量%及び下記(B)成分を1~5質量%含有し、前記(A)成分と前記(B)成分の比率が、0.20≦(A)/(A)+(B)≦0.80(質量基準)であり、且つ下記(C)成分を7~30質量%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、該固形ルウを用いた加工食品。(A):全構成脂肪酸中に、炭素数20以上の脂肪酸を50質量%以上含有する油脂を極度硬化して得られた極度硬化油脂(B):全構成脂肪酸中に、炭素数16~1
