The present invention relates to a low-fat chicken sausage added with brewers grain dietary fiber and a method for making the same, and more specifically, to a low-fat chicken sausage added with brewers grain dietary fiber and a method for making the same, wherein the low-fat chicken sausage comprises 60-80 wt% of chicken breast meat, 2-8 wt% of pork back fat, and 15-35 wt% of pre-emulsion, the pre-emulsion being obtained by mixing carboxymethyl cellulose (CMC), a brewers dietary fiber extract, and ice. According to the present invention as above, the addition of the dietary fiber extracted from brewers grains and the provision of the optimum contents of components have useful effects of improving physicochemical and functional characteristics of the low-fat chicken sausage, producing high-quality dietary fiber at low costs, creating the added value of byproduct resources having insufficient utilization, and reducing waste disposal costs. Particularly, the present invention is applied to the chicken product which has poorer processability as compared with other livestock, thereby significantly improving the quality of the chicken product. [Reference numerals] (AA) Chicken breast； (BB) Pork fat； (CC) Minor ingredients； (DD) Grinding (8 mm)； (EE) Slicing (silent cutter)； (FF) Emulsifying； (GG) Filling (collagen casing)； (HH) Heating (74°；C, 40 min)； (II) Cooling； (JJ) Packaging； (KK) Storing본 발명은 맥박 식이섬유를 첨가한 저지방 계육소시지 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 계육 가슴육 60 내지 80중량%, 돈육 등지방 2 내지 8중량% 및 예비 유화물 15 내지 35중량%를 포함하되, 상기 예비 유화물은 CMC(carboxymethyl cellulose), 맥박 식이섬유 추출물 및 얼음을 혼합한 것을 특징으로 하는 맥박 식이섬유를 첨가한 저지방 계육소시지 및 그 제조방법에 관한 것이다.상기와 같은 본 발명에 따르면 맥박에서 추출한 식이섬유를 첨가하고 구성물들의 최적의 함유량을 제공함으로써, 저지방 계육소시지의 이화학적 및 관능적 특성이 향상되고 양질의 식이섬유를 낮은 단가로 생산함과 동시에 활용도가 미비한 부산자원의 부가가치 창출 및 폐기물 처리비용 감소의 유용한 효과가 있다. 특히 타 축종에 비하여 가공적성이 열악한 계육제품에 활용하여 품질을 크게 향상시킬 수 있다.
