KR20240064291A - Natural emulsifier comprising Genus Cirsium plant extract - Google Patents

Abstract

This application relates to a natural emulsifier comprising thistle extract and/or a food composition comprising the emulsifier.

Description

Natural emulsifier comprising Genus Cirsium plant extract}

This application relates to a natural emulsifier comprising thistle extract and/or a food composition comprising the emulsifier.

Interest in plant-based food ingredients is increasing due to global issues such as climate and food shortages, and the trend is that the related industrial market is also growing every year. Since confectionery/baking uses essential animal dairy products such as milk and butter, there was not a large need for plant-based products. However, as the number of consumers who are lactose intolerant or looking for gluten-free products has increased, plant-based confectionery/bakery shops have emerged, and plant-based butter has become available. Although there are products that have already been developed, ironically, most of the emulsifiers that make vegetable butter are food additives and are mostly products made through chemical reactions. Accordingly, under the vegan standard that considers the eco-friendliness of ingredients, plant-based confectionery/baking products can only be used if chemical additives are used.

Accordingly, in this application, the extract of thistle is used to extract it to function as a natural emulsifier, thereby reducing or eliminating the use of emulsifiers, such as soy lecithin, in foods that require vegetable emulsification, and confirming its function as a natural emulsifier.

One aspect provides an emulsifier comprising thistle extract as a natural emulsifier, particularly applicable to food.

Another aspect provides a food composition that does not contain a synthetic emulsifier and includes an emulsifier that includes the thistle extract, for example, a food composition that requires emulsifying properties.

Another aspect provides a vegetable butter comprising the above emulsifier.

One aspect provides an emulsifier comprising thistle extract. The emulsifier is a natural emulsifier and may be an emulsifier for food.

The emulsifier according to the present invention includes a thistle extract, and the thistle extract may be in the form of a thistle solvent extract, a powder, dried product, concentrate, concentrated dry product, or fraction of the thistle solvent extract.

In this specification, thistle is a perennial herb belonging to the Asteraceae (compositae), and in oriental medicine, the above-ground part or underground part (root) is called Daegye and is known to be used for medicinal purposes. Among thistles, those belonging to the Cirsium genus include Cirsium japonicum , C. pendulum , C. setidens , C. rhinoceros , C. schantarense , and C. lineare. (willow leaf thistle), C. vlassovianum (white leaf thistle), and C. nipponicum (water thistle) are known. In one example, the thistle may be thistle ( Cirsium japonicum ).

In the production of the thistle extract, one or more species selected from the group consisting of thistle whole plant, leaves, flowers, stems, roots, seeds, and seed coats can be used. The thistle may be in the form of raw thistle, its dried product, or crushed product of its raw or dried product, but is not limited thereto.

In the present specification, the thistle solvent extract may be prepared using one or more extraction solvents selected from the group consisting of water and straight-chain or branched alcohols having 1 to 4 carbon atoms. The specific extraction solvent may be one or more selected from the group consisting of water and ethanol, and for example, includes water, ethanol, or an aqueous ethanol solution, and the aqueous ethanol solution is 5 to 99% (v/v), 5 to 95% (v/v), 5 to 90% (v/v), 5 to 85% (v/v), 5 to 80% (v/v), 5 to 75% (v/v), 5 to 70% (v/v), 5 to 65% (v/v), 5 to 60% (v/v), 5 to 55% (v/v), 5 to 50% (v/v), 5 to 40% (v/v), 5 to 30% (v/v), 5 to 20% (v/v), 10 to 99% (v/v), 10 to 95% (v/v), 10 to 90% (v/v), 10 to 85% (v/v), 10 to 80% (v/v), 10 to 75% (v/v), 10 to 70% (v/v), 10 to 65% (v/v), 10 to 60% (v/v), 10 to 55% (v/v), 10 to 50% (v/v), 10 to 40% (v/v), 10 to 30% (v/v), 10 to 20% (v/v), 20 to 99% (v/v), 20 to 95% (v/v), 20 to 90% (v/v), 20 to 85% (v/v), 20 to 80% (v/v), 20 to 75% (v/v), 20 to 70% (v/v), 20 to 65% (v/v), 20 to 60% (v/v), 20 to 55% (v/v), 20 to 50% (v/v), 20 to 40% (v/v), 20 to 30% (v/v), 30 to 99% (v/v), 30 to 95% (v/v), 30 to 90% (v/v), 30 to 85% (v/v), 30 to 80% (v/v), 30 to 75% (v/v), 30 to 70% (v/v), 30 to 65% (v/v), 30 to 60% (v/v), 30 to 55% (v/v), 30 to 50% (v/v), 30 to 40% (v/v), 40 to 99% (v/v), 40 to 95% (v/v), 40 to 90% (v/v), 40 to 85% (v/v), 40 to 80% (v/v), 40 to 75% (v/v), 40 to 70% (v/v), 40 to 65% (v/v), 40 to 60% (v/v), 40 to 55% (v/v), 40 to 50% (v/v), 50 to 99% (v/v), 50 to 95% (v/v), 50 to 90% (v/v), 50 to 85% (v/v), 50 to 80% (v/v), 50 to 75% (v/v), 50 to 70% (v/v), 50 to 65% (v/v), 50 to 60% (v/v), 50 to 55% (v/v), 55 to 99% (v/v), 55 to 95% (v/v), 55 to 90% (v/v), 55 to 85% (v/v), 55 to 80% (v/v), 55 to 75% (v/v), 55 to 70% (v/v), 55 to 65% (v/v), 55 to 60% (v/v), 60 to 99% (v/v), 60 to 95% (v/v), 60 to 90% (v/v), 60 to 85% (v/v), 60 to 80% (v/v), 60 to 75% (v/v), 60 to 70% (v/v), 60 to 65% (v/v), 65 to 99% (v/v), 65 to 95% (v/v), 65 to 90% (v/v), 65 to 85% (v/v), 65 to 80% (v/v), 65 to 75% (v/v), 65 to 70% (v/v), 70 to 99% (v/v), 70 to 95% (v/v), 70 to 90% (v/v), 70 to 85% (v/v), 70 to 80% (v/v), or 70 to 75% (v/v) aqueous ethanol solution, such as an 80% aqueous ethanol solution.

The extraction solvent used in the thistle extract is 30 to 100°C, 30 to 95°C, 30 to 90°C, 30 to 85°C, 30 to 80°C, 30 to 75°C, 30 to 70°C, 30 to 65°C, 30°C. to 60°C, 30 to 55°C, 30 to 50°C, 35 to 100°C, 35 to 95°C, 35 to 90°C, 35 to 85°C, 35 to 80°C, 35 to 75°C, 35 to 70°C, 35 to 65°C, 35 to 60°C, 35 to 55°C, 35 to 50°C, 40 to 100°C, 40 to 95°C, 40 to 90°C, 40 to 85°C, 40 to 80°C, 40 to 75°C, 40 It can be used at temperature conditions of from 70°C, 40 to 65°C, 40 to 60°C, 40 to 55°C, or 40 to 50°C.

The method for producing the thistle extract may include the step of extracting thistle with one or more extraction solvents selected from the group consisting of water and straight-chain or branched alcohols having 1 to 4 carbon atoms, such as ethanol or an aqueous ethanol solution. In one example, the thistle extract is prepared by mixing thistle with water (e.g., hot water), or 5 to 100% (v/v) alcohol or an aqueous alcohol solution (a combination (mixture) of water and alcohol), such as ethanol or an aqueous ethanol solution ( It may be an extract extracted with a combination (mixture) of water and ethanol.

The extraction method of the thistle can be performed by any commonly used extraction process, for example, by one or more methods selected from the group consisting of hot water extraction, ultrasonic extraction, and reflux extraction, but is limited thereto. That is not the case. After the extraction process, the step of drying and/or concentrating the thistle extract by a conventional method may be further included.

The extracting step is performed by extracting thistle at 30 to 100°C, 30 to 95°C, 30 to 90°C, 30 to 85°C, 30 to 80°C, 30 to 75°C, 30 to 70°C, 30 to 65°C, 30 to 60°C, 30 to 55°C, 30 to 50°C, 35 to 100°C, 35 to 95°C, 35 to 90°C, 35 to 85°C, 35 to 80°C, 35 to 75°C, 35 to 70°C, 35 to 35°C 65°C, 35 to 60°C, 35 to 55°C, 35 to 50°C, 40 to 100°C, 40 to 95°C, 40 to 90°C, 40 to 85°C, 40 to 80°C, 40 to 75°C, 40 to 40°C It may include extracting at temperature conditions of 70°C, 40 to 65°C, 40 to 60°C, 40 to 55°C, or 40 to 50°C, such as 40°C.

The extraction time of the thistle is sufficient as long as the extraction can be sufficiently performed, 1 hour or more, 2 hours or more, 3 hours or more, or 4 hours or more, for example, 1 to 24 hours, 2 to 24 hours, 3 to 24 hours, It can be set to 4 to 24 hours, 1 to 12 hours, 2 to 12 hours, 3 to 12 hours, 4 to 12 hours, 1 to 6 hours, 2 to 6 hours, 3 to 6 hours, or 4 to 6 hours. It is not limited to this.

The thistle extract can be used to encompass the extract obtained through the above method or the fraction obtained by fractionating the thistle extract, and the thistle extract is obtained by freeze-drying the thistle extract or its concentrate by methods such as freeze-drying, vacuum drying, hot air drying, and spray drying. It can be used to include a concentrated liquid extract or a solid extract (e.g., powder form, etc.) from which the extraction solvent has been removed.

When concentrating the thistle extract, the solid content contained in the thistle extract can be appropriately adjusted and concentrated. In one example, the solid content is 1 to 10% by weight, 1 to 5% by weight (i.e., 1 to 10 brix or It can be concentrated by adjusting it to a range such as 1 to 5 brix).

The present application provides the use of the thistle extract as a food emulsifier.

In this specification, an emulsifier is used to effectively induce emulsification, which is a phenomenon that occurs when an insoluble solution is added to a dispersion medium solution, and also to stabilize the emulsification by extending its duration. Emulsion stability is a large part of the physical properties of food, and maintaining the colloidal state is important.

An emulsifier is a substance that has both hydrophilic and hydrophobic groups within its molecule, and is necessary to create emulsions in food. Emulsification can refer to a state in which one liquid is dispersed in another liquid phase by injecting mechanical energy such as stirring or homogenization into two liquid phases that do not mix or dissolve each other like milk. Although many synthetic food additives are generally known to be used as emulsifiers, this application replaces these synthetic food additives and provides the use of milk thistle extract, a natural emulsifier, as an emulsifier.

The thistle extract of the present application can exhibit effects such as excellent emulsification stability, starch aging prevention, texture improvement, and processing retention that are equivalent to or better than those of emulsifiers, which are existing synthetic food additives.

In one example, when the thistle extract is mixed with a hydrophilic substance (e.g., soy milk) and a hydrophobic substance (e.g., coconut oil), immediately after mixing, 10 minutes after mixing, 20 minutes, 30 minutes, 40 minutes, and 50 minutes. After, after 60 minutes, after 70 minutes, after 80 minutes, after 90 minutes, after 100 minutes, after 110 minutes, after 120 minutes, after 130 minutes, after 140 minutes, after 150 minutes, after 200 minutes, or after 300 minutes. The emulsified state can be stably maintained up to 100% of the time, which shows an effect equal to or greater than that of commercial emulsifiers such as lecithin. The emulsified state may mean that the hydrophilic material and the hydrophobic material are not separated from each other after mixing with the thistle extract.

The higher the content of thistle extract, the better emulsifying effect can be achieved.

In one example, the thistle extract is used in an amount of 1% by weight, 2% by weight, 3% by weight, 4% by weight, 5% by weight, 6% by weight, or more by 7% by weight, based on the total weight of the food composition requiring emulsification. , may be included in an amount of 8% by weight or more, 9% by weight or more, 10% by weight or more, 15% by weight or more, 20% by weight or more, 25% by weight or more, or 30% by weight or more, for example, 1 to 1 to 2% by weight relative to the total weight of the food composition. 99% by weight, 1 to 50% by weight, 1 to 45% by weight, 1 to 40% by weight, 1 to 35% by weight, 1 to 30% by weight, 1 to 25% by weight, 1 to 20% by weight, 2 to 99% by weight %, 2 to 50% by weight, 2 to 45% by weight, 2 to 40% by weight, 2 to 35% by weight, 2 to 30% by weight, 2 to 25% by weight, 2 to 20% by weight, 3 to 99% by weight, 3 to 50% by weight, 3 to 45% by weight, 3 to 40% by weight, 3 to 35% by weight, 3 to 30% by weight, 3 to 25% by weight, 3 to 20% by weight, 4 to 99% by weight, 4 to 50% by weight, 4 to 45% by weight, 4 to 40% by weight, 4 to 35% by weight, 4 to 30% by weight, 4 to 25% by weight, 4 to 20% by weight, 5 to 99% by weight, 5 to 50% by weight %, 5 to 45% by weight, 5 to 40% by weight, 5 to 35% by weight, 5 to 30% by weight, 5 to 25% by weight, 5 to 20% by weight, 10 to 99% by weight, 10 to 50% by weight, It may be included in an amount of 10 to 45% by weight, 10 to 40% by weight, 10 to 35% by weight, 10 to 30% by weight, 10 to 25% by weight, or 10 to 20% by weight.

Another aspect provides a food composition comprising the emulsifier, wherein the food composition may be more desirable if, for example, emulsifying properties are required or have emulsifying properties.

The emulsifier is as described above. In one example, the emulsifier may include or be thistle extract.

Food compositions according to one example include sauces, meat, sausages, bread, chocolate, candies, snacks, confectionery, pizza, ramen, other noodles, gum, dairy products including ice cream, various soups, beverages, tea, drinks, and alcoholic beverages. , vitamin complex, health functional food, and health food, etc., and includes all foods in the conventional sense.

The above-mentioned functional food is the same term as food for special health use (FoSHU), and refers to food with high medical and medical effects that has been processed to efficiently exhibit bioregulatory functions in addition to supplying nutrients. do. Here, “function” means adjusting nutrients to the structure and function of the human body or obtaining useful effects for health purposes, such as physiological effects. The food of this application can be manufactured by a method commonly used in the art, and can be manufactured by adding raw materials and ingredients commonly added in the art. Additionally, the food formulation can be manufactured without limitation as long as it is a formulation recognized as a food.

The above-mentioned health food refers to food that has a more active health maintenance or promotion effect compared to general food, and health supplement food refers to food for the purpose of health supplementation. In some cases, the terms health functional food, health food, and health supplement may be used interchangeably.

Specifically, the health functional food is a food manufactured by adding the composition according to the example to food materials such as beverages, teas, spices, gum, and confectionery, or by encapsulating, powdering, or suspending it, and consuming it may cause health problems. It means bringing about a specific effect, but unlike regular drugs, it has the advantage of not having any side effects that may occur when taking the drug for a long time since it is made from food.

The food composition may include additional ingredients that are commonly used in food compositions to improve smell, taste, vision, etc. In addition, the food composition contains preservatives (potassium sorbate, sodium benzoate, salicylic acid, sodium dehydroacetate, etc.), disinfectants (bleaching powder, high bleaching powder, sodium hypochlorite, etc.), antioxidants (butylhydroxyanisole (BHA), butylhydroxide) roxitoluene (BHT), etc.), colorants (tar color, etc.), coloring agents (sodium nitrite, sodium nitrite, etc.), bleaching agents (sodium sulfite), seasonings (MSG monosodium glutamate, etc.), sweeteners (dulcine, cyclemate, saccharin) , sodium, etc.), flavorings (vanillin, lactones, etc.), leavening agents (alum, D-potassium hydrogen tartrate, etc.), strengtheners, emulsifiers, thickeners (grease), coating agents, gum base agents, anti-foam agents, solvents, improvers, etc. May contain food additives. The additives can be selected depending on the type of food and used in an appropriate amount.

The composition according to one example can be added as is or used with other foods or food ingredients, and can be used appropriately according to conventional methods. The mixing amount of the active ingredient can be appropriately determined depending on the purpose of use (prevention, health, or therapeutic treatment). In general, when producing a food or beverage, the food composition of the present application may be added in an amount of 50 parts by weight or less, specifically 20 parts by weight or less, relative to the food or beverage. However, when consumed for a long time for health and hygiene purposes, the content may be below the above range. Since there is no problem in terms of safety, the active ingredient may be used in amounts above the above range.

As an example of the food composition, it can be used as a health drink composition, and in this case, it may contain various flavoring agents or natural carbohydrates as additional ingredients, like regular drinks. The above-mentioned natural carbohydrates include monosaccharides such as glucose and fructose; Disaccharides such as maltose and sucrose; polysaccharides such as dextrins and cyclodextrins; It may be a sugar alcohol such as xylitol, sorbitol, or erythritol. Sweeteners include natural sweeteners such as thaumatin and stevia extract. The ratio of the natural carbohydrate may be generally about 0.01 to 0.04 g, specifically about 0.02 to 0.03 g, per 100 mL of the health drink composition of the present application.

In addition to the above, the health drink composition contains various nutrients, vitamins, electrolytes, flavors, colorants, pectic acid, salts of pectic acid, alginic acid, salts of alginic acid, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, It may contain alcohol or carbonating agent. Additionally, it may contain pulp for the production of natural fruit juice, fruit juice beverage, or vegetable beverage. These ingredients can be used independently or in combination. The ratio of these additives is not very important, but is generally selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the health drink composition of the present application.

Another aspect of the present invention provides, as an example of a food composition containing the above emulsifier, a food containing an emulsion, specifically vegetable butter or sauces.

The vegetable butter may include the emulsifier, vegetable milk, and vegetable oil.

The emulsifier is as described above. In one example, the emulsifier may be an emulsifier containing thistle extract, and the emulsifier containing thistle extract is as described above.

The vegetable milk (or vegetable milk) is a group consisting of soy milk (e.g., unsweetened soy milk), coconut milk, almond milk, rice milk, cashew milk, macadamia milk, oat milk, peanut milk, rice milk, hemp seed milk, pea milk, etc. It may be one or more types selected from, but is not limited thereto.

The vegetable oil is one selected from the group consisting of coconut oil (e.g., refined coconut oil, etc.), avocado oil, cooking oil, nut oil (e.g., walnut oil, almond oil, peanut oil, etc.), olive oil, brown rice oil, etc. It could be more than that.

The vegetable butter may further include one or more natural vegetable additives selected from the group consisting of fermented yeast, acidity regulators such as lemon juice (or lemon juice), and refined salt.

This application provides a natural emulsifier containing thistle extract, and by including the emulsifier, an environmentally friendly food composition that does not contain chemical additives can be prepared.

Figure 1 shows a thistle extract obtained by extracting thistle with an 80% (v/v) ethanol aqueous solution according to an example of the present invention.
Figures 2 and 3 show a concentrate obtained by filtering and concentrating the thistle extract according to an example of the present invention.
Figure 4 shows soy milk and coconut oil, soy lecithin (control group) as a positive control as a food emulsifier component, and thistle extract (samples 1 to 3) as a food emulsifier according to the present application.
Figures 5 to 8 are photographs showing the emulsification state of an emulsion obtained by mixing thistle extract (samples 1 to 3) with soy milk and coconut oil according to an example of the present invention, and conventional synthetic soy lecithin with soy milk and coconut oil. This is a photo showing the emulsified state of the mixed emulsion.

Hereinafter, the present invention will be described in more detail through the following examples. However, these are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.

Example 1. Preparation of thistle extract

The thistle sample used in this production example was stored frozen (-70°C) before being extracted as a ground sample. A precision scale (OHAUS, Seoul, Korea) was used to measure the sample weight, and for reflux extraction, a constant temperature water bath (DAIHAN SCIENTIFIC, Wonju, Korea) and a cooling circulator (DAIHAN SCIENTIFIC, Wonju, Korea) were used. was used. Whatman Filter papers 4 Qualitative 100 Circles Diameter 150 mm (Cytiva, Incheon, Korea) was used as filter paper, and a rotary vacuum concentrator (Heidolph, Seoul, Korea) was used for concentration.

The detailed preparation method of thistle extract is as follows:

A 50g sample of thistle ( Cirsium japonicum ; obtained from Wonjin Herb Farm, produced in Gangwon-do) was measured using a precision scale and placed in a 1L round flask for reflux. 500mL of 80% alcohol (395.5mL of 95% alcohol based on 500mL, 104.5mL of bottled water) was placed in a 1L round flask for reflux. A cooling tube was attached to a 1L round flask for reflux, and the top of the cooler was blocked with cotton to prevent volatilization loss of 80% distilled ethanol. Reflux cooling extraction was performed in a constant temperature water bath at 85°C for 6 hours. At this time, the DW (distilled water) in the constant temperature water bath was covered with foil to prevent evaporation, and the temperature inside the reflux cylindrical flask was maintained at 68-72°C. The reflux-cooled extract was filtered once using Whatman Filter papers 4. Figure 1 shows filtered thistle extract.

Afterwards, the reflux-cooled extract was concentrated using a rotary vacuum concentrator. Rotary evaporation concentration was performed twice for each 300 mL of extract (using 1 reflux round flask), 150 mL each, and the extracts extracted using 4 reflux round flasks were overlapped a total of 8 times. The obtained concentrate was transferred to a sample bottle. Figures 2 and 3 show samples obtained by rotary vacuum concentration.

Example 2. Experiment to confirm the function of thistle extract as an emulsifier

To confirm the function of the thistle extract prepared in Example 1 as an emulsifier, the thistle extract was mixed with soy milk and coconut oil as follows and the emulsification state was confirmed.

Specifically, soy milk, coconut oil, and thistle extract prepared in Example 1 were mixed with the compositions shown in Table 1 below to prepare Samples 1 to 3.

The control group was mixed with soy lecithin, a commercial emulsifier ingredient, instead of the thistle extract used in this experiment. Coconut oil was used in a semi-solid liquid state after double boiling, and soy milk and coconut oil were mixed in a 1:1 ratio. An attempt was made to confirm the degree of emulsification according to the content of the thistle extract prepared in Example 1.

In Table 1 below, units refer to weight % (w/w) relative to the total sample content.

ingredient control group Sample 1 Sample 2 Sample 3 soy milk 42.9% 46.2 42.9% 40.0% coconut oil 42.9% 46.2% 42.9% 40.0% Thistle extract 0 7.7% 14.3% 20.0% Soy lecithin 14.3% 0 0 0 Sum 100% 100% 100% 100%

The preparation states of the control sample and Samples 1 to 3 are shown in Figure 4. When each sample was separated at room temperature, the separated layers were observed over time, and the emulsification state was confirmed by measuring the thickness of the separated layers. . If the soy milk and coconut oil were mixed well and the two mixed substances did not separate, it was judged that the emulsification was successful.

While observing the emulsification state for 24 hours, pictures were taken and the state was analyzed at the start of the experiment, 98 minutes later, 158 minutes later, and 24 hours later, and are shown in Table 2 and Figures 5 to 8 below. In Table 2 below, “O” indicates no change in property.

hour control group Sample 1 Sample 2 Sample 3 0 - - - - 98 minutes O O O O 158 minutes O O O O 24 hours O 3cm separation 2.5cm separation 2cm separation

In the control group where soy lecithin was mixed with soy milk and coconut oil, the soy milk layer and the coconut oil layer were not separated even 24 hours after the start of the experiment, and there was no change in property, confirming that the mixture was well emulsified.

As can be seen in Table 2 and Figures 5 to 8, even in Samples 1 to 3 in which soy milk and coconut oil were mixed with thistle extract, the soy milk and coconut oil were well mixed and maintained a sufficiently emulsified state even for 4 hours. It was confirmed that it can be well applied to food as a natural emulsifier.

In addition, as a result of evaluating the emulsification state of the control sample and samples 1 to 3 for 24 hours, although the thistle extract showed lower emulsification properties than the positive control soy lecithin, as a natural emulsifier, these emulsification properties can be evaluated as very excellent. You can. In addition, looking at the emulsion stability after leaving Samples 1 to 3 for 24 hours, it was confirmed that layer separation decreased as the content of thistle extract increased, and it was confirmed that the emulsification effect further increased as the content of thistle extract increased.

From the above description, those skilled in the art to which the present invention pertains will understand that the present invention can be implemented in other specific forms without changing its technical idea or essential features. In this regard, the embodiments described above should be understood in all respects as illustrative and not restrictive. The scope of the present invention should be construed as including the meaning and scope of the patent claims described below rather than the detailed description above, and all changes or modified forms derived from the equivalent concept thereof are included in the scope of the present invention.

Claims (11)

Food emulsifier, comprising milk thistle extract. The food emulsifier according to claim 1, wherein the thistle is at least one selected from the group consisting of thistle, big thistle, Korean thistle, needle thistle, American thistle, willow leaf thistle, white leaf thistle, and water thistle. The food emulsifier according to claim 1, wherein the thistle extract is obtained by extracting one or more species selected from the group consisting of thistle whole plant, leaves, flowers, stems, roots, seeds, and seed coats. The food emulsifier according to claim 1, wherein the thistle extract is a thistle solvent extract obtained by extracting thistle with at least one extraction solvent selected from the group consisting of water and straight-chain or branched alcohols having 1 to 4 carbon atoms. The food emulsifier according to claim 1, wherein the thistle extract is a thistle extract obtained by extracting thistle with a 70 to 90% (v/v) ethanol aqueous solution. A food composition comprising the food emulsifier of any one of claims 1 to 5. The food composition according to claim 6, wherein the food composition is vegetable butter. The food composition according to claim 7, wherein the vegetable butter includes the emulsifier, vegetable milk, and vegetable oil. The method of claim 8, wherein the vegetable milk is at least one selected from the group consisting of soy milk, coconut milk, almond milk, rice milk, cashew milk, macadamia milk, oat milk, peanut milk, rice milk, hemp seed milk, and wand milk. Phosphorus, food composition. The food composition according to claim 8, wherein the vegetable oil is at least one selected from the group consisting of coconut oil, avocado oil, cooking oil, nut oil, olive oil, and brown rice oil. The food composition according to claim 8, wherein the vegetable butter further comprises at least one selected from the group consisting of fermented yeast, lemon juice, and refined salt.