The present invention relates to a mulberry leaf rice cake composition including mulberry leaves and a method of delaying aging thereof. The mulberry leaf rice cake composition comprises: with respect to 100 parts by weight of non-glutinous rice or glutinous rice, 1 to 20 parts by weight of fermented mulberry leaves； 0.1 to 2 parts by weight of salt； 5 to 15 parts by weight of saccharide； appropriate amounts of purified water； and paste such as powdered soybean paste, red bean paste and the like and sweet filling such as red bean filling, black-eyed pea filling and the like, which are used to make rice cake. A producing method of the mulberry leaf rice cake composition comprises the following steps of: breaking a wax layer coated on an outer skin of a mulberry leaf by a steam explosion, as a pre-processing of the mulberry leaf and puffing tissue of the mulberry leaf to grant porosity； adding protease to the mulberry leaf, and then drying and pulverizing the mulberry leaf of high dietary fiber, which is residue remaining after protein extraction, to prepare mulberry leaf powder； and mixing the mulberry leaf powder with non-glutinous rice or glutinous rice and supplementary ingredients, kneading the mixture, and putting the same in a rice cake producer to steam the same and produce mulberry leaf rice cake. The dietary fiber of the mulberry leaf powder pre-processed as described above inhibits aging and removes smell of grass, thereby providing tasty mulberry leaf rice cake. Also, the mulberry leaf rice cake has a good taste since carbohydrate is balanced and contributes to reuse of resources.본 발명은 뽕잎을 포함하는 뽕잎떡 조성물 및 그의 노화연장 방법에 관한 것이다. 상기의 뽕잎떡 조성물은 멥쌀 또는 찹쌀 100중량부에 대하여 발효된 뽕잎발효물 1~20중량부, 소금 0.1~2중량부, 당류 5~15중량부, 정제수 적당량, 그밖에 떡을 만들 때 사용되는 콩고물류, 팥고물류 등 고물류 , 팥앙금, 동부앙금 등 앙금류로 구성된다. 또한 뽕잎의 전처리로서 증기폭쇄에 의해 뽕잎의 외피에 피복되어 있는 왁스층을 파괴하고 조직을 팽화시켜 다공성을 부여하는 단계와, 상기의 뽕잎에 단백질분해효소를 첨가하여 단백질 추출 후 남은 잔사물질인 고식이성섬유의 뽕잎박을 건조 및 분쇄하여 뽕잎박 분말로 만드는 단계와, 뽕잎박분말을 멥쌀 또는 찹쌀 그리고 부재료와 섞은 다음 반죽하여 떡제
