PURPOSE: A manufacturing method of well-being type chicken hamburger patty is provided to improve functionality, physiochemical property, and sensory characteristic by containing Angelica keiskei dietary fiber. CONSTITUTION: A manufacturing method of well-being type chicken hamburger patty comprises (1) a step of pulverizing chicken and pork back fat； (2) a step of adding and mixing sub material which excludes ice and soy isolated protein； (3) a step of adding Angelica keiskei dietary fiber and soy protein isolate in a mixed state； (4) a step of tumbling mixture in a tumbler for 25-35 minutes in a refrigerated state of 1 to 4>；=； and (5) a step of molding tumbled mixture using petty molder. In a (3) step, chicken 50 to 70 weight%, pork back fat 10 through 30 weight%, ice 10 through 30 weight%, and Angelica keiskei dietary fiber 1 through 5 weight% are comprised. Also, salt 1.5 parts by weight, phosphate 0.3 parts by weight, garlic powder 2.5 parts by weight, onion powder 3.0 parts by weight, ginger powder 0.9 parts by weight and sugar 0.9 parts by weight are more comprised as sub materials with the members about the whole 100 parts by weight of chicken, pork back fat, ice, and Angelica keiskei dietary fiber. [Reference numerals] (AA) Pulverizing chicken breast meat(3mm)； (BB) Pulverizing pork back fat(3mm)； (CC) Ice； (DD) Angelica keiskei dietary fiber； (EE) Mixing raw material meat, fat, ice, and seasonings and mixing isolated soy protein(ISP) and Angelica keiskei dietary fiber； (FF) Mixing(10 minutes)； (GG) Mixing seasonings(except for ISP and Angelica keiskei dietary fiber)； (HH) Molding； (II) Storing under a 4°；C refrigerating state for 1 hour； (JJ) Freezing(-30°；C)； (KK) Packing； (LL) Storing(-18°；C)；본 발명은 신선초 식이섬유를 첨가함으로써 최종제품인 웰빙형 계육 햄버거 패티의 기능성 및 이화학적 특성 및 관능적 특성을 향상시킨 신선초 식이섬유를 함유하는 웰빙형 계육 햄버거 패티 및 그 제조방법에 관한 것으로서, 상기와 같은 본원발명에 따르면, 신선초에 포함된 식이섬유 등의 유용성분을 기능성 소재로 활용하여 보다 건강한 삶을 추구하는 현대 사회인의 욕구를 충족시킬 수 있을 뿐만 아니라, 신선초의 부가가치를 증진시킬 수 있는 효과가 있다.
