The present invention relates to a composition of a glutinous rice cake containing mulberry leaves and a process for producing the same. The mulberry leaf aging delayed rice cake composition comprises 50 to 60 parts by weight of rice flour, 1 to 20 parts by weight of mulberry leaf powder, 15 to 25 parts by weight of sediments, 0.1 to 2 parts by weight of salt, 5 to 15 parts by weight of saccharides and an appropriate amount of purified water And mulberry leaf waxy rice cake composition for delaying aging, and other logistics such as soybean paste concentrate and soybean paste used for making rice cake, sediment such as bean jam, eastern bamboo citrus bamboo, and bamboo bamboo. A method for treating a mulberry leaf, comprising the steps of: breaking a wax layer coated on an outer surface of a mulberry leaf by steam explosion as a pretreatment of the mulberry leaf and expanding the structure to impart porosity； and pulverizing the expanded mulberry leaf to dry the mulberry leaf containing the mulberry leaf residue and the dietary fiber, And mixing the rice flour and the ingredient in the mulberry leaves, kneading the mixture into a rice cake maker, and stirring the mixture to make a glutinous rice cake for delaying aging. The mulberry leaf powder pretreated as described above can remove the mulberry leaves and provide delicious rice cakes.본 발명은 뽕잎을 포함하는 찹쌀떡 조성물 및 그의 제조 방법에 관한 것이다. 뽕잎 노화지연떡 조성물은 쌀가루 50∼60 중량부와, 뽕잎박분말 1∼20중량부, 앙금 15∼25 중량부, 소금 0.1∼2중량부, 당류 5∼15중량부 및 적량의 정제수로 구성되는 노화지연용 뽕잎 찹쌀떡 조성물과, 그밖에 떡을 만들 때 사용되는 콩고물, 팥고물 등의 고물류나 팥앙금, 동부앙금 감귤앙금, 오디앙금 등의 앙금류로 구성된다.뽕잎의 전처리로서 증기폭쇄에 의해 뽕잎의 외피에 피복되어 있는 왁스층을 파괴하고 조직을 팽화시켜 다공성을 부여하는 단계와, 팽화된 뽕잎을 분쇄하여 뽕잎잔사와 식이섬유를 포함하는 뽕잎박을 건조하여 분말로 만드는 단계와, 상기의 뽕잎박에 쌀가루와 부재료를 섞은 다음 반죽하여 떡제조기에 넣고 증숙시켜 노화지연용 찹쌀떡을 만드는 단계로 구성된다.상기와 같이 전처리된 뽕잎분말은 뽕잎의 풋내를 제거하여 맛있는 떡을 제공할 수 있다.
