ψ c vmmm-mB EΠSBSBPIP PROCESSED MEATS COMPRISING DIETARY FIBER GEL. B. CROSS-REFERENCE TO RELATED APPLICATIONS This invention is the subject of United States patent application number 10/878796 filed on June 28, 2004, which is incorporated by reference herein. C. TECHNICAL FIELD The present invention relates generally to the field of food science and relates more specifically to processed meats comprising insoluble fiber compositions. D. BACKGROUND ART The present invention relates to processed meats comprising dietary fiber gel. Recent media attention to the global problem of obesity demonstrates a need for greater availability of foods with low caloric and fat content. This is especially true for foods that typically have high fat and caloric content, such as processed meats. Processed meats typically comprise some fat. Other ingredients can vary according to the type of processed meat and the recipe followed, but typically, processed meats are high in both fat and caloric content. Examples of processed meats include but are not limited to all types of sausages including hot dogs and fish dogs, ground meats, pressed meats, and the like, and for purposes of this document include vegetable burgers. In recent years, some companies have begun to offer reduced fat processed meats. This variety of processed meat, however, often fails to retain the desirable taste and texture of processed meats comprising higher fat contents. Accordingly, there is a need for reduced fat and caloric content processed meats that have the desirable flavor and texture of high fat and high caloric content processed meats. E. DISCLOSURE OF THE INVENTION A composition of matter for use in producing high-fiber, low-calorie and low-fat processed meats is provided. The composition includes dietary fiber gel that replaces fat in pPtil-sfcUήytS β are provided that include dietary fiber gel and other functional ingredients for nutritionally fortified processed meats. F. BEST MODE FOR CARRYING OUT THE INVENTION The following description provides for the use of dietary fiber gels for fat and calorie reduced processed meats. When substituted for fat containing compounds, dietary fiber gels reduce the fat and calorie content of food products. Dietary fiber gels are fully described in U.S. Patent number 5,766,662 (the '662 patent), which is incorporated by reference herein. These dietary fiber gels comprise insoluble dietary fibers consisting of morphologically disintegrated cellular structures, and are characterized by their ability to retain large amounts of water. Dietary fiber gel can be a gellable product or a gel powder depending on water content. Typically, dietary fiber gel is produced as a gellable product that is dried to remove water so as to produce a gel powder having reduced water content. Dietary fiber gels are characterized by high hydration capacity when reconstituted with water. Additionally, these dietary fiber gels are characterized by their high viscosity at low solid levels. Other insoluble fibers derived from cereals, grains and legumes derived by conventional dry milling consist of morphologically in tact cellular structures, and thus impart a gritty texture to the foods in which they are contained. The dietary fiber gels disclosed in the '662 patent, however, consist of morphologically disintegrated cellular structures and thus impart a smoother texture than other insoluble fiber formulations. A physically smooth morphology is readily revealed under electron microscopic magnification of dietary fiber gel. The smooth morphology reflects the amorphous nature of the non-particulate insoluble compounds that constitute dietary fiber gel. According to the present invention, fat and caloric content can be reduced by the replacement of the fat-containing ingredients normally found in processed meats with dietary fiber gel, such as oil and shortening compositions comprising dietary fiber gel. Substituting dietary fiber gel for fat does not adversely affect either the taste or texture of the processed meats. I!-'1 are available to consumers, including traditional processed meats and vegetable-derived meat substitutes. Examples of traditional processed meats, including all types of sausages including hot dogs and fish dogs, ground meats, pressed meats, and the like, while vegetable burgers are an example of a vegetable-derived meat substitute. Traditional processed meats can be formulated such that the processed meat comprises 0.1 percent to 8.0 percent dietary fiber gel solids by replacing an appropriate amount, that is, an amount prorated to deliver this range of dietary fiber gel solids, of fat, such as included in oil and liquid shortening used to manufacture processed meats. Vegetable-derived meat substitutes such as vegetable burgers can be formulated such that the processed meat comprises 0.1 percent to 8.0 percent dietary fiber gel solids by replacing an appropriate amount, that is, an amount prorated to deliver this range of dietary fiber gel solids, of fat, such as included in oil and liquid shortening used to manufacture vegetable-derived meat substitutes. The result is that fat and caloric content of processed meats can be manipulated with minimal effect on taste and texture, and as stated above, additional health benefits can be achieved through consumption of processed meats comprising dietary fiber gel when functional foods are included in the formulations. Functional ingredients can be added to the composition of processed meats to increase health and nutritional benefits of this food. Most notably functional foods such as high omega three and omega six oils and pure omega three and omega six fatty acids, medium chain triglyceride, beta carotene, calcium stearate, vitamin E, bioflavonoids, fagopyritrol, polyphenolic antioxidants of vegetable origin, lycopene, luteine and soluble fiber, for example Beta-Glucan derived from yeast, and other soluble fibers derived from grain, flax seed, and other vegetable and fruit fiber sources can be added to processed meats. The following ranges of the functional foods in processed meats are given by way of example, but other functional foods, notably fat soluble functional foods, can be added as well. High omega three oils and omega six oils, for example flax seed oil, can be added in 78 S-ΛciaiώMi &5pέriinW:li5:fl, Jircent of the composition by weight. Pure omega three fatty 79 acids and omega six fatty acids can be added in concentrations ranging from 1 percent to 30 80 percent of the composition by weight. If both pure omega three or six fatty acids and high omega 81 three oils are used, their respective concentrations can be prorated to give an appropriate end 82 concentration of high omega three fatty acids. Medium chain triglyceride can be added in 83 concentrations ranging from 1 percent to 30 percent of the composition by weight. Fagopyritrol 84 or foods containing fagopyritrol can be added in concentrations of 0.25 percent to 20 percent of 85 the composition by weight. Polyphenols antioxidants of vegetable origin, for example lycopene, 86 beta carotene, luteine, and bioflavonoids can be added in concentrations ranging from 0.25 87 percent to 20 percent of the composition by weight. Soluble fiber, for example beta Glucan, can 88 be added in concentrations ranging from 5 percent to 15 percent of the composition by weight. 89 Any functional foods added to the composition can be added in such concentrations to deliver up 90 to 100 percent, preferably 25 percent to 100 percent, of prevailing recommended daily intake 91 recommendations by the FDA (Food and Drug Administration of the United States), European 92 Commission, and reported by the FAO (Food and Agricultural Organization of the United 93 Nations) in the Codex Alimentarius, or other international authorities. 94 Although the present invention is illustrated by the example of processed meats, such as 95 traditional processed meats, including all types of sausages including hot dogs and fish dogs, 96 ground meats, pressed meats, and so forth, and vegetable-derived meat substitutes, such as 97 vegetable burgers, the present invention applies to foods and food formulations that include fat 98 containing ingredients such as oils, greases, and lards that are derived from vegetable, animal, or 99 synthetically produced that are used in the mixing, baking, reheating or other processing as 100 necessary to produce edible foods. 101 An advantage of the present invention is the ability to provide a unique compo$ition of 102 matter embodied by low-calorie and low-fat processed meats. The fat and caloric content are 103 advantageously reduced by the replacement of the fat normally found in processed meats with 104 »01ipi|)'siki#€^lnpfeihiMiitfe;;5B# gel. Food compositions that reduce caloric and fat content 105 answer an unmet need in the food industry to provide the consuming public with a healthier, 106 higher fiber alternative to traditional types of processed meats that typically are inherently 107 fattening. Another advantage is the providing processed meats that have been fortified with 108 insoluble fiber and other functional foods. Yet another advantage is that the fat replacement with 109 dietary fiber gel does not adversely affect either the taste or texture of processed meats. Finally, 110 the fat and caloric content of processed meats can be advantageously manipulated with minimal 111 adverse effect on taste and texture, and additional health benefits can be achieved through 112 composition of processed meats comprising dietary fiber gel when functional foods are included 113 in the formulations. 114 The present invention may be embodied in other specific forms without departing from its 115 spirit or essential characteristics. The described embodiments are to be considered in all respects 116 only as illustrative and not restrictive. The scope of the invention is, therefore, indicated by the 117 appended claims rather than by the foregoing description. All changes that come within the 118 meaning and range of equivalency of the claims are to be embraced within their scope. 119