JP2017509362A - Capsule with improved beverage quality - Google Patents

Abstract

The present invention relates to a capsule (1) for a beverage preparation machine, the capsule comprising: (i) a side wall (2) and a pierceable injection wall adapted to be pierced by the fluid injection means (4) of the machine ( 3), a dispensing wall (5) adapted to dispense beverages, and (ii) a flexible fluid distribution wall (7) between the pierceable wall and the fluid distribution wall Separating the headspace compartment (8) which can contain the injection means during fluid injection and the raw material compartment (9) which is located between the fluid distribution wall and the dispensing wall and contains a layer of non-soluble beverage raw material particles And a fluid distribution wall located at a distance below the pierceable wall within the closed internal volume of the capsule, the headspace compartment enclosing the superabsorbent polymer (10) Sex polymer absorbs a certain amount of injected fluid and the head It expands to fill the space compartment and exerts pressure on the fluid distribution wall surface to prevent substantial movement of the raw material particles while the fluid passes through the raw material. [Selection] Figure 5

Description

  The present invention relates to a capsule for use in a beverage preparation machine, wherein the capsule is adapted to be pierced into a water injector of the machine, wherein the water is mixed under pressure with the non-soluble particulate raw material contained in the capsule. The

  Beverage preparation machines are well known in the fields of food science and consumer goods. Such machines allow the consumer to prepare a given type of beverage at home, for example, a coffee-based beverage such as an espresso or brewed coffee cup.

  Today, many beverage preparation machines for home beverage preparation are equipped with a system consisting of a machine that can contain the portioned ingredients for beverage preparation. Such potions may be soft pods or pads or sachets, but an increasing number of systems use semi-rigid or hard potions such as hard pods or capsules. In the following, it will be understood that the beverage machine of the present invention is a beverage preparation machine that handles hard capsules.

  The machine comprises a receptacle for containing the capsule and a fluid injection system for injecting a fluid, preferably water, into the capsule under pressure. In order to prepare a coffee beverage according to the present invention, the water injected under pressure into the capsule is preferably at a high temperature, i.e. a temperature above 70 ° C. However, in certain cases, it may be ambient temperature. The pressure in the capsule chamber during extraction and / or dissolution of the capsule contents is typically about 1-8 bar for the dissolved product and 2-12 bar for roast and ground coffee extract. is there. Such a preparation process brews raw materials with fluid (eg hot water) for a long time in brewing, but this beverage preparation process allows consumers to prepare beverages such as coffee within seconds. In particular, it is very different from the so-called “brewing” process of tea and coffee beverage preparation.

  The principles of extraction and / or dissolution of sealed capsule contents under pressure are known, typically confining the capsule in the machine's containment, and generally a fluid injection needle attached to the machine, etc. After piercing one side of the capsule with a piercing injection element, an arbitrary amount of pressurized water is injected into the capsule, thereby creating a pressurized environment within the capsule to extract or dissolve the substance And then releasing the extracted or dissolved material through the capsule. Capsules that allow the application of this principle have already been described, for example, in the applicant's European Patent Nos. 1472156 (B1) and 1784344 (B1).

  Machines that make it possible to apply this principle have already been described, for example, in Swiss Patent No. 605293 and European Patent No. 242556. According to these documents, the machine comprises a receptacle for the capsule and a piercing and injection element made in the form of a hollow needle containing one or more liquid injection orifices in its distal region. The needle has the dual function of opening the top of the capsule on the one hand and forming a water inflow channel to the capsule on the other.

  The machine further comprises a fluid tank (mostly this fluid is water) for storing a fluid used for dissolving and / or leaching and / or extracting the raw material contained in the capsule under pressure . The machine comprises a heating element such as a boiler or heat exchanger that can warm the water used in the machine to the working temperature (typically temperatures below 80-90 ° C.). Ultimately, the machine comprises a pumping element that circulates water from the tank, optionally through a heating element, to the capsule. For example, the method of circulating water in the machine is selected through the selection of valve means such as a peristaltic valve of the type described in the Applicant's European Patent Publication No. 2162653.

  If the beverage to be prepared is coffee, one interesting approach to preparing coffee is to provide the consumer with capsules containing roasted and ground coffee powder. The roasted and ground coffee powder is extracted with hot water poured into the capsule. Hot water flows through a layer of coffee powder and extracts coffee material to prepare a coffee beverage.

  Capsules have been developed for use as described and claimed in the Applicant's European Patent No. 1784344 (B1) or European Patent Publication No. 2062831.

In other words, these capsules
A hollow body and an injection wall that is impermeable to liquid and air and is attached to the body, for example configured to be perforated by an injection needle of a machine;
A chamber to contain the extracted roasted and ground layer of coffee;
A membrane (e.g., aluminum) that is placed at the lower end of the capsule to close the capsule and maintain the internal pressure of the chamber, and the membrane becomes an aluminum membrane when the internal pressure inside the chamber reaches a certain predetermined value. A membrane, connected to a drilling means for opening the dispensing hole, the principle of opening being described in the applicant's European Patent No. 1472156 (B1);
A perforated wall configured to block a jet of fluid entering the capsule and reduce its velocity, and distribute the fluid throughout the material layer at the reduced velocity, so as to distribute and block the jet Separates the capsule fluid injection space from the raw material containing chamber, and such a distribution wall comprises a perforated wall as described in the Applicant's European Patent No. 1784344 (B1).

  An example of such a capsule of the prior art is shown in more detail in FIG. 1, which comprises a pierceable injection membrane wall “PM”, which is at the upper end of a substantially cylindrical body. It is sealed. The infusion membrane (generally on the top of the capsule when the capsule is in the functional position) can be pierced by the fluid injection needle of the beverage preparation machine. The tip of the injection needle is shown in FIG. 1 with an upside down arrow indicating the movement of the needle to pierce the pierceable wall “PM” of the capsule.

  When the liquid—hereinafter referred to as hot water—is injected into the capsule compartment shown in FIG. 2, a pressure “P” is formed which, as described above, extracts the raw material contained within the capsule. As a role.

  The space in the capsule is divided into two sections as shown in FIG. Both compartments are separated by a perforated water distribution wall, which distributes the water flow evenly throughout the layer of coffee powder and also slows down the powerful water jet coming out of the injection needle. Fulfill. The distribution wall is preferably a plastic film sealed at the inner surface of the capsule side wall, and the film is uniformly perforated with a plurality of small holes throughout its surface, as shown in FIGS. Is distributed.

  Below the distribution film is a roasted and ground coffee ingredient, which is labeled “RG” in FIG. 1 and rests on the bottom pierceable pouring membrane “DM”. The capsule's intima is also sealed to the inner surface of the capsule wall, and as shown in FIG. 2 (the inferior membrane with a hole indicated by a broken line), the pores open in the intima as the fluid pressure increases In addition, it can be perforated by the perforating means located below. The inferior membrane and the lower perforation means form the beverage dispensing wall of the capsule.

  There is an empty space above the dispensing film, which serves as a headspace for placing the tip of the injection needle during the beverage preparation process, as shown in FIG.

  After the capsule is functionally inserted inside the machine, i.e. the capsule is placed in the machine extraction cavity and this cavity is closed, so that the injection needle pierces the pierceable membrane "PM" of the capsule. Protruding into the cavity as shown in 1, the consumer can begin beverage preparation.

  When the brewing cycle begins, water—or an equivalent mixed fluid—is injected under pressure through the injection needle and into the capsule to extract the coffee ingredients.

  In this respect of the functioning of the beverage system, technical problems have been found in prior art capsules, as will be described later.

  As shown in FIG. 2, the roasted and ground coffee powder layer is held between the lower film “BM” and the distribution film “DF”, but the water flowing through the capsule is a powdery raw material particle. (Hereinafter referred to as a preferred example in which the raw material contains roasted and ground coffee powder particles), thereby creating a channel “CH” through which hot water flows preferentially, whereby the entire layer of coffee It has been found that it bypasses the normally homogeneous flow path that should occur uniformly across. Due to the movement of roasted and ground coffee particles, the dense region “HD” of coffee particles defines the range of the channel, as also shown in FIG.

  As a result, only a part of the coffee substance is extracted in the predetermined amount of hot water circulating through the coffee raw material, so that the coffee concentration and sensory characteristics are lowered. Therefore, in order to obtain a predetermined amount of good quality coffee in the cup, it is necessary to increase the volume of the coffee raw material inside the capsule. In addition, the creamy that is to be formed on the top of the beverage by crema (if the prepared beverage is coffee), i.e. in a cup, in particular a short cup of good quality coffee such as espresso, due to channel formation. The quality and quantity of foam is severely limited.

  The undesired phenomenon of “channel formation” created through a layer of roast and ground coffee, as shown in the examples of FIGS. It was also found in any capsule in which water was circulated through the beverage preparation ingredients.

  Accordingly, an object of the present invention is a capsule for preparing a beverage by circulating a pressurized fluid through a non-soluble powder raw material contained in a capsule, which is pierced by a water injection needle as described above. Providing a capsule that solves the problem of channel formation.

Means for Solving the Invention

According to the present invention, the above object is a capsule for use in a beverage preparation machine,
(I) a side wall defining a closed internal volume, a pierceable injection wall adapted to be pierced by a fluid injection means of the machine defining the closed internal volume, and a closed internal volume A pouring wall adapted to pour out the defining beverage;
(Ii) a flexible fluid distribution wall,
A headspace section between the pierceable wall and the fluid distribution wall and capable of accommodating the infusion means during fluid infusion;
Located between the fluid distribution wall and the dispensing wall and below the pierceable wall in the closed inner volume of the capsule so as to separate the raw material compartment containing the layer of non-soluble beverage raw material particles A capsule comprising a fluid distribution wall located at a distance;
The headspace compartment contains a superabsorbent polymer that absorbs a quantity of injected fluid and expands to fill the headspace compartment and exerts pressure on the surface of the fluid distribution wall. And is achieved by a capsule characterized in that it can prevent substantial movement of the raw material particles while the fluid passes through the raw material.

  The fluid injection means is preferably a hollow needle having one outlet for generating a fluid jet. The needle is preferably made of stainless steel.

  In a highly preferred embodiment of the present invention, the fluid injected into the capsule by the machine to extract the raw material is water, preferably hot water having a temperature in the range of 65 ° C to 90 ° C.

  Advantageously, a suitable superabsorbent polymer (SAP) suitable for application to the present invention is food grade sodium polyacrylate or potassium polyacrylate.

Furthermore, the superabsorbent polymer
It is preferred to include particles made of a low cross-linked superabsorbent particle core that provides rapid absorption and a highly cross-linked superabsorbent coating that provides good fluid retention properties.

  In a preferred embodiment of the invention, the mass of superabsorbent polymer in the capsule is 0.01 g to 50 g (dry mass), preferably 0.01 g to 20 g (dry mass), more preferably 0.1 g to 10 g. (Dry mass). Such an amount of superabsorbent polymer in the capsule is due to the fact that the superabsorbent suitable for carrying out the invention absorbs 5 to 1000 times, preferably 10 to 200 times, its dry volume of water. Assuming that it expands, it is sufficient to absorb fluid and expand to a volume that exceeds the volume of the headspace compartment.

  In a highly preferred embodiment of the present invention, the beverage ingredients encapsulated include roast and ground coffee powder. However, as long as it is in the form of non-soluble powder particles and the beverage-forming substance is extracted from the powder particles by circulating the fluid in a pressurized state, the precursor raw materials of other types of beverages may be contained.

  Preferably, the pressure of the working fluid flowing in the capsule for beverage preparation is in the range of 1-20 bar, preferably 2-15 bar (relative pressure to atmospheric pressure).

  Further features and advantages of the present invention will be described in the following description of the preferred embodiment of the invention described with reference to the drawings, and will be apparent from the preferred embodiment.

FIG. 2 is a schematic cross-sectional view of a prior art capsule, wherein the capsule is functionally inserted into a beverage preparation machine before fluid is injected into the capsule. It is a figure similar to FIG. 1, and is a figure of the process in which the fluid circulates in the capsule in a pressurized state. 1 is a schematic cross-sectional view of a capsule according to the present invention before use. FIG. 4 is a view similar to FIG. 3, wherein the capsule has been functionally inserted into the beverage preparation machine and fluid injection into the capsule has begun. FIG. 5 is a view similar to FIG. 4, wherein the fluid circulates through the capsule during the beverage preparation process. FIG. 5 is a view similar to FIG. 4, wherein the machine injection needle is pulled up from the capsule after the beverage preparation is complete.

  A capsule 1 according to the invention is shown in FIG. This capsule is the temperature of the machine's water reservoir and the temperature suitable for preparing the beverage in the capsule (i.e. in the case of coffee prepared by being extracted under pressure through roasted and ground coffee. Electronics including a heating element that heats the water to about 85 ° C.), a fluid circulation system comprising a water pipe and a water pump, and a control panel to allow the consumer to accurately select and command beverage preparation And designed for use in a beverage preparation machine (not shown) comprising a circuit. The machine further comprises a so-called “brewing head” which is adapted to functionally insert beverage ingredient capsules according to the invention.

  As mentioned above, beverage preparation is carried out in capsules by circulating hot water through the raw material particles under pressure, as in the already known prior art of preparing beverages under pressure in closed capsules. Done in

  Preferably, and as discussed elsewhere in the specification, the raw material is roast and ground coffee powder.

  The capsule 1 is an upper pierceable injection wall 3 adapted to be pierced into a side wall 2 and a fluid injection needle 4 of a machine as shown in FIG. 4, sealed at the upper end of the side wall. A pouring wall 3 and a pouring wall 5 adapted for pouring the beverage. As shown in FIG. 3, the lower pouring wall is a film that is suitable for the thickness and the kind of material that can be perforated in the opening plate 6 covered with sharp protrusions. The principle of the opening is similar to that described in the applicant's European Patent No. 1472156 (B1), where the lower wall 5 bends downwardly when the internal fluid pressure increases in the capsule. In use, this causes the lower wall 5 to be perforated or to be broken on sharp projections on the aperture plate 6 as shown in FIG. The entire wall defines the closed internal volume of the capsule.

The capsule 1 further comprises a flexible fluid distribution wall 7, which is located in the closed volume of the capsule, as shown in FIG. The water distribution wall 7 is located at a distance below the upper pierceable wall 3, which water distribution wall is
A headspace section 8 between the upper pierceable wall 3 and the fluid distribution wall 7 when the capsule 1 is functionally inserted into the machine's brewing cavity in the course of injecting fluid A headspace section 8 capable of accommodating the needle 4;
Separating a raw material compartment 9 located between the fluid distribution wall 7 and the dispensing wall 5 and comprising a layer of non-soluble roasted and ground coffee raw material particles RG. It is enough.

  In accordance with the principles of the present invention and as shown in FIG. 3, the headspace section 8 includes a quantity of superabsorbent polymer powder 10 that absorbs a quantity of infused fluid. It can then expand to fill the headspace section 8 and apply pressure to the surface of the fluid distribution wall to prevent substantial movement of the coffee particles RG while the fluid is flowing through the coffee particles. The superabsorbent polymer in the capsule is preferably 0.01 g to 50 g (dry mass), preferably 0.01 g to 20 g (dry mass), more preferably 0.1 g to 10 g (dry mass).

Superabsorbent polymer (SAP) powder 10 is a food grade sodium polyacrylate or potassium polyacrylate SAP. More specifically, the superabsorbent polymer is
Includes particles with a low cross-linked superabsorbent particle core that provides fast absorption and a highly cross-linked superabsorbent coating that provides good fluid retention properties.

  Superabsorbents (also known as superabsorbent polymers or SAPs) include materials that can absorb (without dissolving) several times their own dry weight in aqueous fluids. The superabsorbent can absorb 20 to 1000 times its weight in water in a few seconds, and once absorbed, it will not be released thereafter.

  The difference between SAP and other absorbent materials such as cellulose fibers or sponges is that the latter absorbs water by the action of capillaries and releases water easily when pressure is applied, whereas SAP absorbs water. The point is that it is maintained in the molecular chain and retains water even under pressure.

  Such SAPs are known. In particular, superabsorbent materials were first produced in Japan and the United States in the early 1970s. Introduced in baby diapers in the early 1980s and in adult incontinence pads in the late 1980s. By the early 1990s, superabsorbent materials had become widely used in disposable baby diapers / diapers and incontinence products.

  The most widely used is sodium polyacrylate. However, other SAPs, such as potassium polyacrylate, are known and used. Potassium polyacrylate contains polymer chains with many oxygen atoms that have a particular affinity for water molecules. Moreover, this highly absorbent material has negative sodium ions. Water tends to migrate to the polymer to balance osmotic pressure. Once negatively charged, the polymer chains repel each other, the polymer spreads and the SAP material expands. Sodium polyacrylate is cross-linked and groups of molecules are bonded to each other. Once in the network, water is captured even under pressure. The absorption capacity of SAP depends on osmotic pressure, polymer affinity and polymer rubber elasticity. The osmotic pressure has the greatest influence on the absorption capacity.

  The osmotic pressure is determined by the difference between the ionic concentration inside the polymer and the ionic concentration of the aqueous solution of the surrounding solution. The lower the ion concentration of the aqueous solution, the greater the difference seen in the ion concentration, and the osmotic pressure increases accordingly. This osmotic pressure allows the polymer to absorb large amounts of water. Therefore, the absorption capacity varies greatly depending on the liquid.

  The affinity of SAP with the surrounding solution also affects the absorption capacity, but the effect is not as great as osmotic pressure.

  As a result of these two factors, the polymer will continue to absorb water until the ionic concentration in the polymer and the surrounding solution is equal. In order to control the water absorption to a desired level, the polymer must be given a specific rubber elasticity.

  The rubber elasticity of a polymer increases as the crosslink density of the polymer increases. The absorption capacity of a polymer reaches its maximum when the rubber elasticity is balanced with the water absorption capacity resulting from the osmotic pressure and affinity of the polymer. Therefore, the absorption capacity depends on the crosslink density.

  An SAP having a non-crosslinked structure is similar to an expanded gel. Such SAPs have a high specific surface area, absorb very rapidly, and water retention is poor due to the gel structure.

  Conversely, SAPs with highly crosslinked structures are stiff in the expanded state. Such SAPs have a low specific surface area and are slow to absorb. However, such SAP has good water retention.

  Therefore, it is important to achieve a good compromise between the best properties belonging to each of the two types of SAP structures described above.

  In this application, the present invention is better performed when absorption is fairly fast (complete absorption within a few seconds, usually 1-10 seconds) and water retention is optimal.

Such a good compromise is, for example,
It can be achieved in particular with SAP comprising particles with a low cross-linked superabsorbent particle core that achieves rapid absorption, and a highly cross-linked superabsorbent coating that provides good retention properties.

  Therefore, manipulating the surface coating on the SAP particles is one of the important steps in adjusting product properties. In the case of a good base polymer (ie, the desired ability with low extraction capacity and low residue), different types of coating solutions and crosslinkers can be applied to impart many different performance characteristics to the polymer, as described above. The requirements of the present invention are optimally met.

  In order to improve the absorption speed, the diameter of the SAP particles is preferably as small and regular as possible.

  Of course, when applying the present invention, the selected SAP must satisfy food safety and meet foreign and domestic food safety standards. SAPs that satisfy such food safety exist and are used in food applications such as meat or poultry trays to absorb biological fluids released during storage. It is not the purpose of this specification to list the SAPs that satisfy food safety for the application of the present invention, it is to be appropriately selected by those skilled in the art from the SAP manufacturers.

  When the capsule 1 is inserted into the capsule receiving brewing head of the beverage preparation machine and the brewing head of the machine is closed, the water injection needle 4 pierces the upper pierceable wall 3 as shown in FIG.

  In this configuration, the tip of the needle 4 protrudes into the headspace compartment 8 without contacting or perforating the water distribution wall 7, as shown in FIG.

  When the user activates the machine to start the beverage preparation, water injection into the capsule is started inside the capsule. Water released from the needle 4 flows into the headspace section 8 and begins to mix with the superabsorbent polymer (SAP) powder 10, thereby expanding as shown by the expanded SAP fibers 11 in FIG. At first, the flexible water distribution film 7 is pushed and this film begins to bend downwards, compressing the mass of coffee as indicated by the two arrows in FIG. The compression action causes the coffee particles to agglomerate and prevent substantial movement. “Substantial” movement means, of course, that some particles may move or rotate several microns under the action of water flowing between them under pressure, The formation of hollow channels through (“channel formation”) is prevented and water is allowed to pass through the coffee particles so that the molecules necessary to make a high quality coffee beverage are roasted and ground from the coffee particles Extracted and mixed with water to form the final beverage.

  The interface between the capsule and the injection needle is equipped with leak-proof means to prevent water from flowing back from the inside of the capsule towards the outside, so that the vicinity of the capsule is a closed volume at the beginning of the water injection cycle . As water is injected into this closed volume, pressure “P” begins to develop inside the capsule. The water flows through the water distribution film 7 and is uniformly distributed through the roast and ground coffee RG mass in the raw material compartment 9.

  As explained above, when the pressure inside the capsule is sufficiently high, the lower pouring wall 5 bends downward as shown in FIG. 5, and the sharp protrusion of the perforated plate 6 is pierced so that the beverage is removed from the capsule. , Can flow into a consumer cup placed under a capsule (not shown). At that time, as the machine continues to inject water under pressure into the capsule, the fluid pressure inside the capsule, and particularly in the headspace compartment, is maintained. Furthermore, the superabsorbent polymer is almost completely expanded and reaches a greatly enlarged volume, which pushes the distribution wall 7 downward. As a result, the holding / compressing action of the coffee mass RG in the raw material compartment is maximized as shown in FIG. 5, whereby channel formation is prevented even when there is water flow and fluid pressure. The

  The present invention is encapsulated by the retention and compression effect because it does not have to be replenished with water that would bypass the flow path of coffee particles flowing through the channel, as in the case of prior art capsules. It reduces the amount of roasted and ground powder and makes it possible to obtain a very good beverage in the cup. This is extremely beneficial for the consumer, since similar or better sensory characteristics are achieved with fewer raw materials and quality is maintained with cheaper beverage capsules.

  Finally, when the desired amount of beverage is manufactured and the machine stops injecting water into the capsule, the needle may be withdrawn from the capsule, as shown in FIG. Interestingly, it was surprising to discover that the beneficial side effect of the present invention is that the superabsorbent polymer that swells inside the headspace compartment of the capsule has an upper pierceable wall as shown in FIG. This means that any open product or liquid is prevented from flowing back over the capsule, particularly when there is residual pressure inside the headspace compartment of the capsule. It is due to the superabsorbent polymer similar to the gel in the expanded state that the hole opened in the upper wall 3 is blocked.

  It will be appreciated that various changes and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the scope and spirit of the present invention and without diminishing its attendant advantages. Accordingly, such changes and modifications are intended to be encompassed by the appended claims.

Claims (7)

A capsule (1) for use in a beverage preparation machine,
(I) a side wall (2) defining a closed inner volume and a pierceable injection wall adapted to be pierced by a fluid injection means (4) of the machine defining the closed inner volume (3) and a pouring wall (5) adapted to pour out the beverage defining the closed inner volume,
(Ii) a flexible fluid distribution wall (7),
A headspace section (8) between the pierceable wall (3) and the fluid distribution wall (7) and capable of accommodating the injection means during fluid injection;
So as to separate a raw material compartment (9) located between the fluid distribution wall (7) and the dispensing wall (5) and containing a layer of non-soluble beverage raw material particles,
In a capsule (1) comprising a fluid distribution wall (7) located at a distance below the pierceable wall (3) in the closed inner volume of the capsule,
The headspace compartment (8) contains a superabsorbent polymer (10) that absorbs a quantity of the injected fluid and fills the headspace compartment (8). Capsule (1) characterized in that it can expand and pressurize the surface of the fluid distribution wall (7) to prevent substantial movement of the raw material particles while the fluid passes through the raw material. ).   The capsule (1) according to claim 1, wherein the fluid injection means is a hollow needle (4) having one outlet for generating a jet of the fluid.   Capsule (1) according to claim 1 or 2, wherein the fluid is water, preferably hot water having a temperature in the range of 65C to 90C.   The capsule (1) according to any one of claims 1 to 3, wherein the superabsorbent polymer (SAP) is food grade sodium polyacrylate or potassium polyacrylate SAP. The superabsorbent polymer is
Capsule (1) according to claim 4, comprising particles made of a low cross-linked superabsorbent particle core that provides rapid absorption and a highly cross-linked superabsorbent coating that provides good fluid retention properties.   The superabsorbent polymer in the capsule is 0.01 g to 50 g (dry mass), preferably 0.01 g to 20 g (dry mass), more preferably 0.1 g to 10 g (dry mass). Capsule (1) as described in any one of 1-5.   The capsule (1) according to any one of claims 1 to 6, wherein the beverage ingredients contained in the capsule comprise roasted and ground coffee powder.

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