THE INVENTION PROVIDES AN OIL-AND-FAT COMPOSITION THAT IS A NON-TEMPERING HARD BUTTER HAVING A LOW TRANS-FATTY ACID CONTENT EVEN THOUGH A NON-LAURIC ACID TYPE, IS EXCELLENT IN PROCESSING SUITABILITY IN CASE OF USING IT AS A COATING CHOCOLATE, AND IS CAPABLE OF PROVIDING A COATED PRODUCT WITH A GOOD APPEARANCE, AND A METHOD OF PRODUCING THE OIL-AND-FAT COMPOSITION. AN OIL-AND-FAT COMPOSITION, MEETS THE FOLLOWING FIVE REQUIREMENTS (A) TO (E): (A) A X2O CONTENT IS 50 TO 80% BY MASS (B) A XOX CONTENT IS NOT MORE THAN 50% BY MASS (C) A MASS RATIO XOX/X2O IS 0.3 TO 0.8 (D) A MASS RATIO PSTO/X2O IS 0.2 TO 0.6 AND (E) A MASS RATIO ST/P IS 0.4 TO 1.5. IN THE FIVE CONDITIONS (A) TO (E), X, O, P, ST, X2O, XOX AND PSTO RESPECTIVELY REPRESENT THE FOLLOWING X: SATURATED FATTY ACID HAVING CARBON ATOM OF NOT LESS THAN 16 O: OLEIC ACID P: PALMITIC ACID ST: STEARIC ACID X2O: TRIGLYCERIDE IN WHICH TWO MOLECULES OF X AND ONE MOLECULE OF O ARE BONDED XOX: TRIGLYCERIDE IN WHICH X IS BONDED TO 1, 3-POSITION AND O IS BONDED TO 2-POSITION AND PSTO: TRIGLYCERIDE IN WHICH P, ST AND O ARE BONDED.
