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.

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 14C 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.