Method for obtaining natural extracts, oleoresins, condiments, colorants, flavoring substances and aromas from aromatic plant substances, alfalfa, flowers with pigments, and vegetables

A method for obtaining natural extracts, oleoresins, condiments, colorants, flavoring substances and aromas from aromatic plant substances, alfalfa, flowers with pigments, and vegetables, comprising the following steps:

• a) washing the plant substances, vegetables or fresh agricultural products;
• b) rinsing with water;
• c) gentle milling in a hammer or blade mill;
• d) sifting the product resulting from the milling, which yields:
• d1) a pulp phase with a high water content, containing natural extracts, oleoresins, colorants, aromas and flavors,
• d2) a cellulose phase containing woody materials, skin, fibers, seed, peduncles etc.
• e) transferring said pulp phase to fermentation tanks where a natural fermenting and enzymatic action or an action induced by added enzymes and/or microorganisms takes place,
• f) first centrifugation of fermented pulp phase yielding two phases:
• f1) a liquid phase (A) containing water, mineral salts, proteins, carbohydrates and other water-soluble substances, with natural extracts, oleoresins, colorants, aromas and flavors carried in fatty acids, glycerins, phospholipids, resins and other natural fatty substances;
• and
• f2) a phase (B) in the form of a paste in which the moisture has been reduced to 50%.
• g) second centrifugation of the mentioned phase (A) which causes the separation of natural extracts, oleoresins, colorants, aromas and flavors, carried in fatty acids, glycerins, phospholipids, resins and other natural fatty substances, from the water, mineral salts, proteins, carbohydrates and other water-soluble substances.