The 7S and 11S globulins are major components of soybean protein. We developed a novel freeze-thaw method for crude fractionation of these proteins in soymilk. Raw soymilk was frozen at -30°C, and then thawed at 10°C for 24 h. The freeze-thawed soymilk was separated into two layers, and the weight ratio of the upper layer (UPL) and lower layer (LWL) was 3 : 2. On SDS-PAGE analysis, the 11S/7S ratio was 0.14 in the UPL, and 1.7 in the LWL. We mixed UPL with LWL in various ratios, and prepared tofu curds from these mixtures. The breaking stress of the tofu curd increased with LWL ratio. The curd made from UPL was soft and smooth, whereas that made from LWL was firm. We developed a novel dessert-like product made from UPL and a novel sausage-like product made from LWL. These results show that rough separation of 7S and 11S globulins in raw soymilk can be achieved using a simple freeze-thaw treatment, thus facilitating the development of new food products.