This study aimed to create P. yezoensis hydrolysates, via subcritical water hydrolysis (SWH), which can enhance food functionality. P. yezoensis hydrolysates were produced at (120 to 230) degrees C and 30 bar. Extraction was performed using hot water and ethanol for comparison. The maximum radical-scavenging activity of DPPH and ABTS was (16.63 +/- 0.20) mg trolox/g dried mass and (19.45 +/- 0.07) mg trolox/g dried mass, respectively. The total phenolic, protein, and reducing sugar content was (14.29 +/- 0.33) mg gallic acid/g dried mass, (20.21 +/- 0.27) g BSA/100 g dried mass, and (158.40 +/- 2.12) mg glucose/g dried mass, respectively. The total sugar content did not significantly change from 120 degrees C to 180 degrees C but decreased at higher temperatures. Free amino acid contents decreased as temperature increased to > 120 degrees C. Results showed that both hot water extraction and ethanol extraction are not superior to SWH.