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This study was carried out to prepare anchovy based powder for instant soup packed in tea bag which can be used handily as a extractives, and to determine the taste compounds of extractives of anchovy based powder for instant soup. The anchovy based powder for instant soup was made by adding of 72% in the redried anchovy, 14% in the sea tangle, 7% in the mushroom and 7% in the katsuobushi to the total mixtures. And the anchovy based powder for instant soup was packed in tea bag. The desirable extraction time are 5 min in package in tea bag with air permeability 100 ㎥/㎡/min and over 20 min in package in tea bag with air permeability 65 ㎥/㎡/min, respectively. Judging from the result of extraction rate of total nitrogen, color and sensory evaluation in extractives of anchovy based powder for instant soup extracted by optimal extraction time, the quality in extractives of instant soup packed in tea bag with air permeability 100 ㎥/㎡/min was superior to those of instant soup unpacked in tea bag and of instant soup packed in tea bag of air permeability 65 ㎥/㎡/min. The principal taste compounds of extractives of anchovy based powder for instant soup packed in tea bag with air permeability 100 ㎥/㎡/min were IMP (9.26 ㎎/100 ㎖ in 5% solution) and free amino acids (24.30 ㎎/100 ㎖ in 5% solution) such as histidine, proline, lysine and taurine. Total creatinine, betaine and TMAO were seemed to act an auxiliary role in taste of extractives of anchovy based powder for instant soup packed in tea bag with air permeability 100 ㎥/㎡/min.
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